It's a beautiful 57F degree morning here in Spokaloo. We finally have S-P-R-I-N-G!!
Yesterday was awesome too but today is going to turn out better!
I can't believe it's going to be 77F on Friday (the 13th).
So I spent yesterday toiling getting the *anniversary dinner/dessert* ready.
After a 4 mile run in the morning, I got home, made a smoothie and started working in the kitchen.I knew I had a few hours to get it ready but I still had a Body Attack routine to learn before teaching last night.
For dinner, I made Pesto Zucchini Tomato Gratin over Penne Pasta tossed with Basil Pesto (recipe from The Gluten Free Goddess).
And for dessert, I made Carrot Cake (hubby's fave) but this time, I used Emily's (of Sugar Plum) recipe for the cake. It was delish! You have to try it!
2 1/2 cups all-purpose flour
2 teaspoons baking powder
1 teaspoon baking soda
1/2 teaspoon salt
1 1/2 teaspoons ground cinnamon
1 teaspoon ground ginger
1/3 cup canola oil
3/4 cup packed brown sugar
1/3 cup granulated organic sugar
1 teaspoon vanilla extract
2 large eggs
2 cups grated carrot
1 cup finely chopped fresh pineapple
3/4 cup finely chopped pecans, toasted
1/2 cup buttermilk
Frosting
1 1/3 cups granulated sugar
1 cup skim milk
1/3 cup all-purpose flour
1 cup unsalted butter, softened
8 ounces (1 package) cream cheese (low-fat), softened
1 1/2 teaspoons vanilla extract
Heat oven to 350 degrees F. Coat 2 (9-inch) cake pans with cooking spray.
In a medium mixing bowl, sift together flour, baking powder, baking soda, salt, cinnamon and ginger. In a large mixing bowl, using a mixer on medium speed, beat oil, brown sugar and granulated sugar until well combined - about 1-2 minutes. Beat in vanilla and eggs until combined - about 1-2 minutes. Beat in carrot, pineapple, pecans and buttermilk until combined. Reduce mixer speed to low and gradually beat in flour mixture until just combined.
Divide batter into cake pans. Bake 30 minutes or until golden brown, well risen, and a toothpick inserted into cakes comes out with moist crumbs attached. Cool 12 minute on wire racks before running a knife around outside edges and inverting cakes out of pans.
To make the frosting: whisk together sugar, milk and flour in a medium sized saucepan; bring to a boil over medium heat, whisking frequently. Continue to boil for 1-2 minutes, whisking constantly, until thickened; cool in the refrigerator or freezer until completely chilled.
In a large mixing bowl, using a mixer on medium speed, beat together butter and cream cheese until creamy, about 1-2 minutes. Beat in chilled milk mixture and vanilla, until well combined and fluffy, about 2-3 minutes.
To assemble the cake: spread frosting evenly over layers, sides and top of cake.
Makes 12 servings
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