Walk by Hello: October 2012

17 October 2012

This is the star, this is your heart

This is the day you were born

This is the sun, these are your lungs

This is the day you were born

And I am always, always, always yours

And I am always, always, always yours

These are the scars deep in your heart

This is the place you were born

And this is the hole where most of your soul comes ripping out

From the places you've been torn

And it is always, always, always yours

And I am always, I'm always, I'm always yours

Hallelujah, I'm caving in

Hallelujah, I'm in love again

Hallelujah, I'm a wretched man

Hallelujah, every breath is a second chance, yeah

And it is always, always, always yours

And I am always, I'm always, always yours

, always, I'm always yours, I'm yours

Always, always, I am always yours

Switchfoot 2010

If you give a girl a Kitchen Aid she'll make...

Gigi's Carrot Cake (Emeril Lagasse)

3 sticks, plus 1 tablespoon unsalted butter
2 cups granulated sugar
2 cups all-purpose flour
2 teaspoons baking soda
2 teaspoons ground cinnamon
1 teaspoon salt
4 large eggs
1 teaspoon pure vanilla extract
3 cups grated carrots
1 cup chopped toasted pecans

Pecan Cream Cheese Icing:

8 ounces cream cheese
1 stick unsalted butter
1 (1-pound) box confectioners' sugar
1 teaspoon pure vanilla extract
1 cup chopped toasted pecans

Directions

Preheat the oven to 350 degrees F.

Butter 3 (9-inch) cake pans with 1 tablespoon of the butter and set aside. In a large bowl, cream the butter with an electric mixer. Add the sugar, and beat. In a medium bowl or on a piece of parchment, combine the flour, baking soda, cinnamon, and salt, and mix well.

Add the dry ingredients, alternating with the eggs, beating well after the addition of each. Add the vanilla extract and mix. Add the carrots and beat on medium speed until well incorporated, about 2 minutes. Fold in the nuts. Divide between the 3 cake pans and bake until set and a cake tester inserted into the middle comes out clean, 25 to 30 minutes. Remove from the oven and let rest in the cake pans for 10 minutes. Invert onto wire racks, remove from the pans, and let cool.

For the Frosting: In a large bowl, cream together the cream cheese and butter until light and fluffy. Add the sugar gradually, beating constantly. Add the vanilla and pecans.

When the cake is cool, place 1 cake layer on a cake plate or stand. Spread the top with cream cheese frosting and top with a second and third cake layer, spreading the icing between each layer. Spread the icing around the sides of the cake and let harden slightly before serving. To serve, cut into wedges.