holiday

Spring Dessert

Looking for the perfect dessert this Easter? This carrot cake is perfect and differs from most in that it’s light, fluffy and kid-friendly—from the making to the eating! Not only can they help by harvesting and shredding the carrots, they’ll love to decorate this spring treat (bunnies, anyone?).

bunny cake

While this recipe calls for cream cheese frosting, a bit tangy for some youngsters, it would also be great with a creamy white/vanilla frosting, too.

Fluffiest Carrot Cake

2 cups self-rising flour

2 tsp cinnamon

1 ½ cups vegetable oil

4 eggs

2 cups sugar

3 cups freshly grated carrots

½ cup raisins (optional)

½ cup walnuts, finely chopped (optional)

pre-made fondant for decorations

Preheat oven to 350°F. 

Grease or butter 9 x 13 or 2 8-inch round pans. In a large bowl, combine oil, eggs and sugar and beat well. In a separate bowl, combine flour and cinnamon. Add dry ingredients to wet and blend well until creamy smooth. Fold in grated carrots, followed by any optional items of your liking!

Pour batter into pan and bake for about 35-45 minutes or until knife inserted into center comes out clean. Serve with cream cheese frosting (even plain, this cake is so good).

Approximately 1 large or 2 8-inch cakes.

light and fluffy slice

Cream Cheese Frosting

8 oz. cream cheese, refrigerated

2 TBSP unsalted butter, softened (at room temperature)

1 ½ – 2 cups powdered sugar (depending on how thick you like your frosting!)

1 tsp vanilla extract

dash of grated orange zest (optional)

Combine cream cheese, butter and vanilla extract and blend until smooth. Add sugar gradually, 1/2 cup at a time, beating until blended. Stop when you have reached your desired consistency. For stiffer frosting, use more sugar. For creamy frosting, use less. Stir in optional flavorings at end. Spread (or drizzle) frosting over cake and enjoy!

You can purchase packages of pre-made fondant at most major craft stores (Joann’s Fabrics, Michael’s…) and forming your figures is easy. We used a tube of green cake decorating color for the greens on our carrots—for a more feathery effect. Don’t forget the pre-made flowers and sprinkles—talk about EASY! You’ll have a stylin’ cake in no time!

Homemade Sweet Potato Pie

During the holidays, pies seem to take center stage. We’ve already gone through our first apple pie, looking forward to our pumpkin, sweet potato and caramel apple pies later this week!  Well, it is that time of year, isn’t it? This version of sweet potato pie is one of our favorites. Made with garden fresh sweets (yes, they’re coming out of the ground this time of year!), it’s creamy and sumptuous and oh-so-good.

sweet potato pie2 cups sweet potatoes, cooked

1/2 cup heavy whipping cream

2 eggs

3/4 cup sugar

1 tsp vanilla extract

1/2 tsp cinnamon

1/2 tsp ginger

1/4 tsp nutmeg

pre-made pie crust (unless you can make your own!)

whipped cream (optional but totally necessary on MY pie)

Preheat oven to 350°.  Pre-bake pie crust to near golden completion, but not completely.  Set aside.  In a large bowl, combine potatoes, cream, eggs, sugar, vanilla and all spices and blend well.  I used a Cuisinart type blender for as it made the process easy and the result oh-so-smooth and silky.  Pour batter into awaiting pie crust and bake for 35-45 minutes.  Time may vary, depending on your oven.  When done, knife inserted should come out clean.

Place on rack to cool.  This pie is best served warm, though allowing it to cool somewhat will make for easier slicing.  Add a dollop of whipped cream and enjoy!

Recipe doubles well.

Poinsettia for Next Year

The Poinsettia I planted from last season did not fare as well as I hoped.

The reason?  I believe it has something to do with sunlight.  The year before, I re-planted them in pots and kept them on the back patio, south side of the house.  They weren’t kept in direct sun, mind you, but they were in a very bright location.  Those I planted in ground out front of my home, full shade, no good. 🙁

So this year?  You guessed it!  Someplace nice and protected–they are somewhat dainty, I think–but with plenty of bright light.  Which makes sense.  After consulting with my “grow-guides,” I was reminded these beauties prefer indirect sunlight, protected from cool drafts.  As a native of Mexico, this plant doesn’t like the cold, so whenever the temperature dips below 50-55 degrees, you must be vigilant and cover it else it shrivel up and die.  More