Walk by Hello: Next Time

16 November 2012

Next Time

So this is what it's come to..Here I sit on the verge of midnight, surrounded by piles of laundry that I'm supposed to be folding. Because I'm behind. Way behind. I'm so behind that by the time I catch up I'll already be behind again. Makes no sense right? So I'm here,folding laundry (supposedly), in the dark. Yup, it's dark because my exhausted hardworking man is trying to rest. Tap tap tap. I think maybe my typing could be disturbing his sweet respose. And my sweetie boy is sacked out sleeping soundly, that is until his next nursing binge. Which should be right about when I finally start tearing into this laundry. It's quite dark. I can't quite tell whose undies I'm folding. And my boy's pants seem to want to stay inside out because I've wrestled with them times without number. My piles are so tall (yeah, I'm that behind) that they keep falling over into each other. Upsetting my rhythm. This is actually becoming quite exasperating. My word of the day. Exasperating. Yeah, so this is a pointless, goofy post I know. I'm tired. Probably time to call it a day. And pile this laundry right back in the same basket. Only a little smoother and neater this time so I feel like I accomplished something. Maybe next time I decide to stay up late and feel tempted to catch up on laundry, I might switch a light on. Or skip the laundry altogether.

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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.