Thursday, November 27, 2008
Sunday, November 16, 2008
Rum-Raisin Carrot Cake
I made this yesterday for my friend Angie's birthday, and it came out great, if I do say so! I mixed and matched a couple of recipes and made some of my own additions...hopefully I can remember everything I did!
Cake
2 cups all purpose flour
2 teaspoons baking soda
1 teaspoon salt
1 teaspoon ground cinnamon
2 cups all purpose flour
2 teaspoons baking soda
1 teaspoon salt
1 teaspoon ground cinnamon
1 tablespoon ground ginger
2 cups sugar
1 1/4 cups canola oil
4 large eggs
2 cups sugar
1 1/4 cups canola oil
4 large eggs
1/2 cup applesauce
3 cups grated peeled carrots (4-5 large carrots)
1 1/4 cups coarsely chopped, toasted walnuts
3 cups grated peeled carrots (4-5 large carrots)
1 1/4 cups coarsely chopped, toasted walnuts
3/4 cup raisins, soaked in 1 cup dark rum for at least 30 minutes (reserve rum)
Cream Cheese Frosting
Two 8-ounce packages cream cheese, softened
One stick of softened butter
1 teaspoon vanilla extract
1 box confectioners' sugar
Two 8-ounce packages cream cheese, softened
One stick of softened butter
1 teaspoon vanilla extract
1 box confectioners' sugar
1/4 cup light brown sugar
For cake:Preheat oven to 350°F. Butter two 9-inch-diameter cake pans. Line bottom of pans with parchment paper. Butter and flour paper; tap out excess flour. Whisk flour, baking soda, salt, cinnamon and ginger in medium bowl to blend. Whisk sugar and oil in large bowl until well blended. Whisk in eggs 1 at a time. Mix in applesauce until blended. Add flour mixture and stir until blended. Stir in carrots, walnuts and ginger. Gently mix in drained raisins. Divide batter between prepared pans.
Bake cakes until tester inserted into center comes out clean, about 50 minutes. Cool cakes in pans 15 minutes. Turn out onto racks. Peel off waxed paper; poke holes in cakes with a toothpick, drizzle reserved rum equally over each cake. Cool completely before frosting.
Bake cakes until tester inserted into center comes out clean, about 50 minutes. Cool cakes in pans 15 minutes. Turn out onto racks. Peel off waxed paper; poke holes in cakes with a toothpick, drizzle reserved rum equally over each cake. Cool completely before frosting.
For frosting: In a bowl, combine the cream cheese, butter, vanilla, confectioners' sugar and brown sugar. Using a stand mixer fitted with the paddle attachment or a handheld mixer, beat on medium speed until well combined and fluffy, about 10 minutes or until smooth. Spread the frosting between cake layers and all over cake. Decorate with walnut halves if desired.
Tuesday, November 11, 2008
Christmas List, Part 1
I'm starting my Christmas list....here are a few of my wants and needs:
A personalized
necklace by Lisa Leonard (want)
This bunny-soft pullover from Northface, in cream. (want?)
And a gift card from Williams-Sonoma so I can replace all my awful-looking baking sheets and muffin pans. (need)
A personalized
necklace by Lisa Leonard (want)
This bunny-soft pullover from Northface, in cream. (want?)
And a gift card from Williams-Sonoma so I can replace all my awful-looking baking sheets and muffin pans. (need)
Wednesday, November 5, 2008
Michelle Obama
No matter your politics, we can all agree that Michelle Obama is bringing great style to the Whitehouse! Here are some stellar looks:
She's not afraid of color: orange is gorgeous and current.
This is my favorite! I love the chic black tee with feminine skirt.
Another winner with bright color
She's not afraid of color: orange is gorgeous and current.
This is my favorite! I love the chic black tee with feminine skirt.
Another winner with bright color
Monday, November 3, 2008
Subscribe to:
Posts (Atom)