Saturday, June 30, 2012

Hospitality Is...Homemade Blueberry Lemon Scones





Okay girlies...here is your chance to make and take something really easy and yummy!

Our blueberries are ripening quickly now which is quite shocking due to the lack of something called "sunshine".  :}

HOSPITALITY:

Sometimes hospitality has nothing to do with having people into your home...I know not all of us are up to having people over and that is fine. There are times when I know God puts someone on my heart and I want to do something and I may just have a little bit of time to do something. There are also quite a few times when I would like to take a meal to somebody and the timing is not good.  Scones are something you can easily make up ahead of time and grab from the freezer. You can bake a few scones,  pack some milk or orange juice, and a jar of jam and take it to whomever for a light breakfast or for a pick-me-up during a move. It is also great to have on hand if you have guests who show up without a lot of time on your end to prepare. Just being ready and anticipating the unexpected will put you at ease this Summer and will make your company feel appreciated and planned for. It really is a treat for you to be able to pamper and a treat for the recipients of your good old fashioned genuine spirit of hospitality!

Blueberry Lemon Scones
Lisa Pearson

Ingredients:

2 cups flour

5 TBSP. butter, cut into smaller pieces

¼ cup sugar

2 Tbsp. baking powder

1 tsp. baking soda

½ tsp. sea salt

1 Tbsp. soy flour {or 1 egg yolk}

1 cup full fat Daisy Sour Cream or plain yogurt

½ cup dried blueberries or chocolate chips, currants, dried cranberries or whatever floats your boat!

Zest of 1 small lemon {I use orange zest, too, for differnt flavored scones}

*heavy whipping cream and coarse sugar for tops of scones

Directions:

Whisk together dry ingredients.

Add butter and blend with pastry cutter or with flat beater in stand mixer.

Add wet ingredients together to flour mixture.

Add berries and zest.

Blend until ingredients come together.

Transfer to lightly floured surface.

Pat into a disc about the size of your hand spread out.



Cut into 8 triangles.



Place scones on SILPAT or parchment lined pan.

Brush with heavy cream and sprinkle with coarse sugar.



Bake at 4oo* for 12 to 14 minutes…or until golden.

Top with something very YUMMY!

If you want to make up several batches, you can pre-measure all your dry ingredients at one time and store individual batches in the freezer. This will save a ton of time.

Just mix up dry ingredients and follow directions from that point on when you decide to make the rest.





Blogger is not letting me comment, so I will answer a question on here. The yogurt and sour cream do not HAVE to be full fat, but I just think it tastes better. Reduced or lowfat is fine...fat free is NOT.OK. It truly is NOT. :) Plan on walking before beddie bye time...it is worth it in flavor and texture. :)



Shared with:  comfy in the kitchen

Friday, June 29, 2012

Cheesy White and Wild Rice Casserole



Okay.  A quick warning in case you just want to skip all the blah.blah.blahing.
My hubby is working.  I have had little sleep.  Our dinner table was filled tonight which got me in this crazy mood in the first place, the little dog is shaking and wants to be snuggled, David is home from the field, we skipped wedding planning twice this week and I am feeling very SASSY!!!

So, since I can't seem to settle down, let's talk about casseroles, shall we?
I hope my momma does not read this post!!!

Quite honestly, I am shocked that nobody said they disliked *hated* casseroles on my little facebook poll!  Wow, am I the only child of the 70's that did not appreciate the gloppy, creamy, leftovers disguised with names like  
Chicken on Sunday, Shipwreck, or Shepherd's Pie which should never ever include mooshy green beans, lima beans and any other bean for that matter.

When our children were really little, we went back to Colorado to visit my parents and to attend the annual Bible conference for their mission.  One night they offered to watch our children so that we could visit with childhood friends who were also missionary kids.  What a HUGE mistake that was!  We laughed and laughed for hours as we recounted many stories of all the trouble we got into as children.  Right when I thought we had covered every last bit of mischief and there were no more stories to tell...I brought up the subject of casserloes!  Oh, yes I DID!

We all remembered it down to a "T".

Our parents were all having a meeting.  This meant that most of us kids were all together.   The large table was filled with the adults and we kiddos got to sit in our very own room with THE TABLE from the kitchen.  This was no ordinary table.  This table had drawers.
It also just so happened that Grandma E. had made dinner.  We all knew what dinner it was, because Grandma E. had spent time in all of our homes helping out our momma's in the kitchen and this was her "special casserole".  It wasn't long before we had all been served and the adults were  haapily chatting away, safely drowning out our ungrateful attitudes toward this dish that was so lovingly made for our big group!

I suggested scraping the food into the drawers.  The boys loved the idea.  So, one by one, I quietly scraped the "special casserole" into the drawer on my side of the table!!  The subject never came up again.  To this day, we have no idea who found it and who took care of it!

SOOOO, when I see a title that includes the word casserole...I am cautious.  Very cautious!  It must meet high standards and not include anything like pickled pigs feet, liver, or cow tongue!  And if I am perusing my momma's old cookbooks and recipe files...anything that says Grandma E's special casserole  are simply smiled upon for the good memories and fun we had...thanks to the table with drawers!



Cheesy White and Wild Rice Casserole
adapted from Picky Palate

1/4 cup olive oil

1 medium onion, diced

6 small stalks of celery, diced {I use the celery hearts}

6 small carrots, peeled and cut into discs

3 garlic cloves, minced

2 cups rotisserie chicken, cut into bite size pieces...optional

3 cups steamed white rice

1 10oz. pouch of TRADER JOE'S Wild Rice Medley prepared according to pkg. directions.



1 teaspoon sea salt

1/2 teaspoon pepper

Cheese Sauce:

4 Tablespoons butter

1/4 cup flour

1/4 teaspoon sea salt

1/4 teaspoon pepper

2 cups vegetable or bak bak chicken broth {I like Better Than Bouillon}

2 cups shredded cheddar cheese

*Melt butter in pan over medium heat

*Whisk in flour, salt, and pepper and add in broth.

*Whisk until almost a boil and stir in cheese until nice and melty.

Directions:

*Preheat oven to 350*.

*Heat oil in medium pan on medium heat.  Saute onions, celery and carrots until softened...about 10 minutes.




*Add garlic and cook for about 1 minute.

*Place both rices into 9x13 pan





*Add veggies



*Add chicken if you are adding it.



*Pour cheese sauce over everything and stir a bit.


*Bake at 350* for about 30 minutes or until golden and bubbly.

Enjoy on a cool, rainy summer evening...we just may be having this for the next week based on our loverly weather forecast!!!




shared with:  comfy in the kitchen



Monday, June 25, 2012

Homemade Strawberry Twinkie Sandwiches







I never in a million years thought I would be tired of making and serving cupcakes or pies...but it is high time for something new and fresh to serve at celebrations. What do YOU think?

In needing to stay up realllly late to pick up Laurissa from her trip I needed to occupy myself and use up some leftover strawberry buttercream...soooo, this is what I came up with {THANKS JULIE for the chocolate version!}. My hubby is taking them to work tomorrow. That is if all the kids don't get into them tonight. AND not to worry...no frilly pink bows either!

Homemade Strawberry Twinkie Sandwiches
Lisa Pearson

1 pkg. white cake mix {18.25 oz.}

1 small box of vanilla instant pudding {3.4 oz}

1/2 cup oil

3 eggs

1 cup milk

1 cup water

1 tsp. pure vanilla extract

*Combine all ingredients and mix on medium for 2 minutes.



*Place batter into pastry bag and pipe into greased twinkie pan.





*Bake at 350* for 20 minutes or until golden brown.



*Remove from oven and let cool for a few minutes. Remove twinkies from pan and let cool completely on wire cooling rack.



*Place twinkies together and pipe around the middle with buttercream...make sure to get it into the center of the twinkie, too!

Strawberry Buttercream Frosting

1 cup butter

4-5 cups powdered sugar...depending on how thick you like it...start with less and add more if you want.

1 tsp. pure vanilla extract

1/4 cup fresh strawberries, chopped  {If you live in the Pacific Northwest...HOOD strawberries make the bestest, yummiest frosting!!!}

*Whip frosting until creamy.  Like really creamy...at least two minutes!!!

*Place frosting into pastry bag with a large star tip.



In a hurry or too hot to bake: You could purchase twinkies and just make the frosting!

4th of July: Make red, white and blue frosting.

The original: Pipe frosting into twinkies using an injector tip. Wrap in individual cellophane bags!

*The pan I used was ordered from DEMARLE at HOME

*Here is another twinkie pan from Amazon.

Sunday, June 24, 2012

A Momma's Heart



My dear Lauriss~

I just received your sweet text messages and my heart is beating extra fast in anticipation of seeing you soon.

I am looking forward to hearing all about your trip to Kazakhstan.  I am sure that many stories will break my heart, and many will bring tears, but knowing you there is sure to be other stories that will cause my heart to soar as I think about all of the love you were able to so willingly give to those who have no idea what it is like to be loved by a "momma".  There is always the games and dancing, too.  I am pretty sure your love for dancing was something you did as I carried you in my womb...no doubt!!

As I texted our last conversation, I was reminded that my responsibilities as your momma will be very different soon.
I will no longer be scrubbing your bathroom and making sure that the towels are freshly cleaned and neatly hung on the towel rack.
I will no longer be finding gum and Hershey's kisses wrappers under your bed.
Stacks of journals, little jewelry boxes and mix-matched socks will be missed!
A fresh bouquet of flowers from Daddy adorning your room will also be a tradition that will quietly slip into sweet memories of the past.  {A tradition he started the day we brought you home from the hospital!!!}

Soon, it will be David you will be coming HOME to.
It will be you, who David will be coming HOME to.

We look forward with JOY as you start your new life and home together.  You, Lauriss are going to be the best wife, EVER...and David is going to make the best hubby for YOU!

And although it has been a bit of a tradition in preparing your rooms in anticipation of your arrival HOME~something Oma started with Uncle John, Auntie and your momma~I hope that one day you will know the JOY that always filled our home as we looked forward to you and Caleb coming home.

And as you are squeaky clean and in your lavender-scented jammies tonight...I can't wait to kiss your cheeks goodnight and to tuck you in...because  momma's heart never changes.  I love you!








"And if I go to prepare a place for you, I will come back and take you to be with me that you also may be where I am."  John 14:3

Wednesday, June 20, 2012

Turkey Torta Sandwich


It is a beautiful day today.  Right around 80* which is a bit warm for me, but not too hot.
Perfect for a picnic!  
Last night, sitting at our BIG.OL'.HONKIN'.TABLE didn't feel right without anybody else filling the empty chairs, so, we decided that a picnic would be a quick fix!  Anything for fresh air, sunshine, and a really yummy lunch!

Our Costco started carrying TORTA SANDWICH ROLLS awhile ago.  They are priced at $5.99 for a 10 pack and they are so good!  We love ciabatta, but it seems like you they are a bit chewier and can take forever to eat...so, we are liking the TORTA roll option!
Before our Rissa left for her trip to Kazakhstan, we stopped in to Costco for a few supplies for her and we enjoyed their Turkey Torta in the food court.  Very rarely do we do that anymore, but we were both starving and I wanted to order one so that I could make them at home.  I can't wait to make them for her since they are her new favorite!  
Today...they were enjoyed by my hubby and I...and they rest of the package will be going into the freezer for when our home is filled again.
And although birdsong and a quiet breeze seems like a lovely time...nothing beats a noisy, busy HOME!!!


Turkey Torta


Ingredients:

Torta sandwich rolls

pesto

Provolone slices

tomatoes, thinly sliced 

red onion slices

oven roasted turkey breast

Avocado

parchment paper or tin foil

I didn't include exact amounts as we have cut way down on how much we use.  So, just add as much as you like and if you don't like something, simply leave it out.  Quite frankly, I would eat the bread alone...even without butter which means it has gotta be GOOD!  {I make mine without the meat and load up on the cheese and veggies!}

Directions:

Preheat oven to 350*

*Slice rolls in half.

*Toast just a bit to avoid a soggy sandwich.  Trust me.

*Spread a bit of pest on the top half.

*Add a slice of cheese.

*Add a couple of tomato slices.

*Add red onion and avocado slices.

*Add a bit of turkey,

*Wrap in parchment paper and tie with twine.

*Place in preheated oven for about 15-20 minutes.

*If you are traveling further out, you can make them cold and keep them chilled with ice packs.

Tuck them into the picnic basket...or a little burlap bag...and enjoy!

Our picnic lunch:

Chilled apple cider

Fresh raspberries

linen towels for napkins

wooden mini forks for the berries













Tuesday, June 19, 2012

Gratitude




Oh how I am craving and desiring an attitude of gratitude despite circumstances!

When was the last time you were with somebody who is experiencing a difficult situation and doing so with ease and grace? Isn’t it contagious?

Recently, I hosted a bridal shower. It was perfect in my book…not because of the festivities and fun, but because of the simple lesson gleaned from the morning.

So many of us seem to mingle with our peers. The ones that are close to our age…friends that have children close to the ages of our children, friends we enjoy spending time with that have similar tastes…but on this special day there was a wide range of ages. There were the young girls, the middle-aged mommas and an elderly Gramma…the one with wrinkled hands, a dressy outfit and glasses. A Gramma filled with wisdom that only comes from living a long life that has held colicky babies, washed laundry by hand and who has learned the value of gratitude through the most difficult of times and the best of times.

As we finished our brunch and gathered for the bride-to-be to open her gifts, it struck me at how different every.single.gift was. There were big gifts, neatly wrapped gifts with bows and frillies, gifts that had been placed into gift bags with recycled tissue paper peaking out of the top and one small box with a handmade card with the most beautiful handwritten message to the bride.

Inside the small gift box were two myrtle wood candle holders with cash rolled up to resemble candles.

This heartfelt gift was given by the Gramma of the group. She is no longer able to drive and get out to purchase gifts, but she had stashed away a few of these candle holders years ago. She assured us they were NOT re-gifted. As I listened to her apologizing about not including the candles, I wanted to hug her and cry!! I know she had no idea that she had most likely contributed the sweetest gift of the day!

As she explained that the money could be used to purchase the color of candles the bride would like, she asked to have everybody’s attention, because she had a question. She clearly already had our ears. She was curious how many of the married ladies took time to make candle light dinners for their husbands. Very few hands popped up. After I reluctantly raised my hand, it came to me that I made candle light dinners for my family, but not as much for my hubby. She then saw to it that we all knew how important it was to do so! What amazing wisdom!

Here after all these years…she was a wise woman to share the gratitude she had for the love of her life! We all have different schedules, and excuses why it may not work, but ladies try it!

It may not be at dinner, it may mean getting up early and having candle light for two minutes over a bowl of frosted flakes with teenagers still in bed or a rootbeer float and candle light while the children are playing in the yard. It is showing gratitude to your hubby for the the hard work he does in providing a shelter for you and for your family. It is being a content wife no matter what the circumstances. The lawn may be filled with wild edibles {weeds!} and your home may be in the process of being painted and the honey-do list may be a mile long, but I challenge you to take the time to make your home a shelter that he looks forward to coming home to at the end of a long hard day. Forget the projects and enjoy an evening together.

As the shower ended, I was filled with joy for he guests that filled my heart, the little box, the candles and the attiude of gratitude that was quite plain, yet extraordinarily beautiful with a life lesson that will flicker every time I light a candle for my family and for the love of MY life.



"GRATITUDE TURNS WHAT WE HAVE INTO ENOUGH"

Happy Tuesday!





shared with:  growing home

Monday, June 18, 2012

Packaging Kitchen Treats



Hope YOU all had a wonderful Fathers Day weekend.

Today's post is written with my friend Pat~the author of GYPSY HEART~in mind.  She has made several comments regarding packaging of things...so, I thought I would make a little post out of it.

Anybody can make anything look nice!!!  It is pretty simple if you keep a few things close by and in one spot so that you can "pretty up" something within minutes.

Growing up in Europe was a wonderful thing...and their packaging was simple and beautiful.  Stopping by the bakery on the way to school and occasionally the candy store was a treat, but I was always impressed by how the smallest of items purchased were packaged.  Even a pretzel was tucked into a small paper bag!  Candy and sugared nuts were placed into floral paper cones and sealed with a sticker.  Talking about attention to detail.  If they could take the time to wrap flowers with cellophane and twine with a line out the door, I certainly could take a few extra minutes to make my goods look a bit prettier with keeping a few essentials on hand.

My father-in-law used to always remind me that white is the absence of COLOR.  I think he was afraid that our home was turning into a sterile-looking hospital ward.  The fact that I painted over the solid oak kitchen cabinets and the faux rock around our fireplace was more than he could handle. Anyhoo, he loves me despite my love for all.things.white!
But, truth be told, white goes with everything unless you are into goth.  It is easiest to go with white or the KRAFT color when it comes to packaging kitchen treats...and the best thing about white is that your treats look even more delicious because the color of what you made just POPS!  OH.YES!  Even plain ol' oatmeal raisin cookies packaged in a white sandwich bag or small cookie box look lovely!  Just imagine how M&M Monster cookies would look!


  There is no need to keep up with the trendy trends either which gives you one less thing to think about in keeping your kitchen treat supply stocked year-round.  BUT for those of you who need color and frills {PAULA} it is fun to add a favorite color of twine, ribbon or stamp color for your tags.





You can use anything really to keep your supplies in, but if you have no idea where to start, I suggest getting a caady that you can use.  They are in season now and you can usually find them in with the bbq and picnic things.  You may even find one on clearance now.

Here are a few ideas to keep on hand.  Keep it SIMPLE with very few choices so that it is do-able and not overwhelming.  This is supposed to be fun and practical.  Too many choices will take TIME which we are trying to save on.

SUPPLIES:

*cellophane bags

*paper sandwich bags

*small white paper bags

*small, sharp scissors and a few paper punches

*tags

*stick glue and tape

*plain kitchen twine, a spool of colored twine and a fun ribbon or two.  When certain holidays approach, you may want to add a festive twine that goes along with the holiday you are celebrating.  Then, when it is past, pack it away until the following year.  If you want to keep it super duper easy red and white twine goes perfectly with most holidays...the 4th of July, Labor Day, Christmas, Valentines Day etc.


 








I hope this gives you a few ideas.  Have fun with it and I would love to hear YOUR ideas!


ENJOY!

Happy Monday!




Shared with:  comfy in the kitchen

Saturday, June 16, 2012

Scott's Firehouse Grilled Fajita Taco Salad


Since it is Father's Day weekend and this is our family blog...I must talk about my hubby just a bit.

Since my hubby knew our Caleb was graduating and our Riss was getting married, he decided to make some major lifestyle changes.  Loosing weight was something he had been working on for awhile, but it kept coming back.  Of course, my cooking and baking weren't helping the situation either!  But fitting into a smaller size dress pants for Caleb's graduation and the daddy/daughter dance at his little girl's wedding was the elusive dangling donut carrot!!

On the way back from a long walk, with a free coupon in hand, we stopped into WOOHOO for a smoothie.
We were met by Tracy who just started talking to us as though we were old friends.  She was starting a BIGGEST LOOSER class {where they would weigh in, take a walk as a group and then come back for a short class on nutrition, portion control etc.} and invited my hubby to join and welcomed me to stroll along for the walks...

He DID IT...and is doing GREAT!!! 
NEVER in the 25+years that my hubby and I have known each other have I seen him so happy about his weight.
He is hovering around the minus 30lb. mark!

I am so thankful for Tracy and for her passion to help those who struggle and who have tried a million and one ways to loose the weight and to keep it off.
Thank you, Tracy for all your help, support and flexibility with his crazy schedule!!
So, HERBALIFE and WOOHOO is on my list of favorites!

********************************************************************************

Anyhoo, hubby is finding all kinds of ways to add flavor to old favorites.
Normally, the chicken was placed on tortilla shells, slathered with shredded cheese and serrano cream.
Now, the chicken is placed on a bed of dark, healthy, oh.so.good.for.you greens, topped with sliced   chicken and lotsa grilled veggies with serrano cream ~made with yogurt instead of sour cream.

Again, the firehouse recipes are relatively fast.  This one takes a bit more time...but can easily be prepped earlier on in the day and grilled in very little time!
ENJOY this packed-full-of-goodness-meal!


Grilled Fajita Taco Salad

Ingredients:

4 chicken breasts

2 Tbsp. olive oil

1 tsp. liquid smoke

2 tsp. sea salt

1/2 tsp. pepper

1 serrano pepper, seeds removed and sliced

Juice of:  1 orange, 2 limes and 2 lemons

3 garlic cloves or less {we just love garlic!}

*Desired amount of greens like spinach, romaine, fancy greens etc.

Grilled Veggies:

1 red onion, sliced

2 red peppers, sliced

2 yellow peppers, sliced

*Place veggies in  ZIPLOC gallon bag with a tad bit of olive oil.  Keep chilled until ready to grill.



Directions:

*Place chicken in ZIPLOC gallon bag along with the liquid smoke, oil, salt, pepper, serrano, juices and garlic.  Let sit for at least 1 hr. and up to 24 hrs. in the fridge.



*Grill chicken on the bbq until juices run clear and it is fully cooked.  Remove from grill and place on a plate covered with tin foil.



*Once the chicken is cooked and "resting" under the tin foil, place the veggies in a veggie grill basket and let it char a bit.  stir it a couple of times and that is it.


{If you don't have a grill basket, they make great Father's Day gifts!  Or, just make sure the veggies are cut large enough so that they don't fall through the grates on the grill.}

*Prepare your salad beds and place sliced chicken, grilled veggies, avocado and serrano cream on top...or you can eat them on a tortilla shell...



Serrano Cream

3 Serrano peppers

1 large clove of garlic

½ tsp. sea salt

½ cup plain yogurt or sour cream

*Seed, devein and cut peppers into small pieces.

*Combine all ingredients in blender until well blended.

*Chill until ready to use.




Shared with:  stonegable, newlyweds, comfy in the kitchen













Thursday, June 14, 2012

{mini} Rum Crepes with Whipped Cream





Strawberry season is HERE!  It really.really is...which means berry fields in the morning, fresh strawberry jam, smoothies galore, strawberry shortcake, strawberry milkshakes, and the humble strawberry crepe!

This would be a fun dessert, don't you think? What about breakfast in bed? Not much more indulgent than THAT...unless you were to scarf these babies down on the deck at twilight!


{mini} Rum Crepes with Whipped Cream

Ingredients:

1 1/2 cups 2% milk {The more fat, the better!}

1 Tbsp. rum or rum flavoring {vanilla paste or vanilla is also really great if rum is not an option}

3 large egg yolks

2 Tbsp. sugar

1 1/2 cups flour

5 Tbsp. melted butter...I prefer unsalted, but salted is fine if that is what you have on hand

Directions:

*Blend all ingredients together in blender on high for 30 seconds.

*Scrape down sides of the blender and blend on high for 30 more seconds.

*Bring to room temperature before cooking.

*There are quite a few videos online if you need some helpful hints on how to make them.

*If you need to make these like NOW, simply heat a medium sized skillet to medium heat.  Use a bit of oil and ladle desired amount onto hot skillet, flip and place on a warm plate.  I use wax paper or parchment paper on top and draped with a tea towel to keep them warm.  They can also be cooked up ahead of time and kept chilled until ready to warm and serve.


*Use a scalloped cookie cutter {available at Sur la Table} and cut out rounds.

*Dice up fresh strawberries into teeny, tiny, itty, bitty, pieces and coat with a bit o' sugar and fresh lemon juice.

*Fill mini crepes with berries and roll up a bit.

*Serve these sweet little rum crepes with a small dish of fluffy whipped cream.

{I am off to watch good ol' Mr. Ed!!!}

Happy Strawberry Season!!!






Shared with:  comfy in the kitchen

Tuesday, June 12, 2012

Carrot Cake at Twilight


This is an old post, but twilight in the Spring and Summer is my favorite time of the day!  Things seem to have settled down a bit from the busy day and there is never a lack of conversation because everybody has new stories from their activities.  Dinner dishes are usually done. :}  The lighting outside is simply stunning.  Twilight seems to beckon us to the back deck and sit.  Sit, talk, laugh, throw the ball for the spoiled puppy, listen to the light breeze as it whispers through the birtch trees, and watch the birdies take their evening baths before gliding into their nests for a quiet evening of rest before they wake in morning song!








There is something indulgent about enjoying the outdoors as the sun starts to fade...and to make it even better...a sweet dessert of any kind will do!  Even a handful of berries would be PERFECT!






Carrot Cake with Lemon Cream Cheese Frosting
Joy of Baking


Preheat oven to 350*
Prepare two 9 inch round cake pans

Whisk together:

2 cups flour

1 tsp. baking soda

1 ½ tsp. baking powder

1/2 tsp. sea salt

1 ½ tsp. ground cinnamon


Beat together in stand mixer:

4 eggs

1 ½ cups organic sugar

2 tsp. pure vanilla extract

1 cup oil

1/2 cup crushed pineapple

Fold in:

2 1/2 cups carrots, finely grated

*Add dry ingredients to wet ingredients.

*Fold in 2 1/2 cups carrots.

*Divide equally between the two prepared cake pans.

*Bake for about 25-30 minutes or until toothpick inserted in the middle comes out clean.

*Remove from oven and let sit on wire rack for about 10 minutes. Invert on to wire rack.

*Let cool completely before frosting.


Lemon Cream Cheese Frosting

¼ cup unsalted butter, room temp
8 oz. cream cheese, room temp
2 cups powdered sugar
1 tsp. pure vanilla extract
Finely grated lemon zest and/or orange zest of one half lemon

Stack cakes on cake plate, frost and garnish with coconut and DIG IN!



Don't forget to invite friends or neighbors over...




Happy Tuesday!