Here is the most Recent of my cakes. This was for Darwin's cousin reception that was in Burns last weekend. It is a walnut carrot cake with cream cheese frosting. The carrot cake was a HUGE hit...it is a really tasty recipe so I thought what better place to share than on my blog :) So here it is....


Carrot Cake:

2 cups Sugar

1 ½ cups Oil

4 eggs

1 tsp vanilla

2 tsp baking soda

2 tsp salt

2 tsp baking powder

2 cups flour

2 tsp cinnamon

3 cups grated carrots (sometimes up to 5 cups)

1 cup chopped walnuts

Cream sugar and oil until well blended. Add eggs and vanilla, and beat well. Add dry ingredients to creamed mixture. Mix on low speed just until moist. Fold in carrots and nuts. Bake at 350' for 50-60 minutes in greased and floured pan.

Cream Cheese Frosting

1 stick of butter . softened

16 oz box of powdered sugar

8 oz package softened cream cheese

½ tsp vanilla

½ tsp lemon juice

Mix butter and cream cheese. Add powder sugar and beat well. Add vanilla and lemon juice and mix it in. Frost cake when cool

And here is one more recipe for kicks... so like the recipe says you should grease and flour your pans...this is kindof a pain and you are always wondering anxiously...did I grease and flour it enough...will the cake come out. Until alas, you flip that pan over and nothing happens.... well us cake people that do lots of cakes use something called cake release...

it is an 8 oz bottle and usually goes for about $5.00...now that can get pretty spending if you use it alot like I do....so I did alittle googling and found a homemade version and man oh man I'll never buy that kind again!

 So here it is for you all...

Cake Release

1 part veg oil

1 part shortnening

1 part flour

 whipped till combined and smooth Store in air tight container stir if necessary before use. I store it in a mason jar.

Happy Easter! Hope everyone had a wonderful Easter holiday, we had great fun filled with Esater egg hunts, good food, friends and great lessons about the resurection. I did the resurection egg lesson that I do every year and started crying as my kids knew exactly what item represented before I had a chance to tell them or read the scriptures. I was so proud of them and it reassured me that we were doing a good job teaching them the things they need to know. I'm doing yet another wedding cake this weekend and it is going to be carrot cake. The bride really wanted to use her mom's recipe and I thought I better do a test run to check the recipe. So I made an Easter cake. Great Fun! Now I'm trying to unclog my kitchen sink so I can get all the prep done for the wedding cake! And I really Don't want to call a plumber!! AHHHHH! Pictures of the wedding cake will come soon!

Chicken Bacon Pinwheels with a Garlic Cream Sauce

6 boneless skinless chicken breast
1/2 lb bacon, cooked and crumbled, reserve some of the grease
1 large shallot small diced
2 clove garlic minced
1 pkg cream cheese, softened
milk (as needed to thin sauce out)
salt and pepper to taste
1/4 cup Parmesan cheese
Sliced Chives, garnish

saute the shallots and garlic in a bit of reserved bacon fat. Place in a bowl and add the bacon and cream cheese. Mix till well combined. Pound out the chicken breast till thin, and season each side with salt and pepper. Then spread a thin layer of the cream cheese mixture (you will have extra) over the chicken. Roll chicken up into a pinwheel and secure with a tooth pick. Saute the chicken in a bit of the reserved bacon fat until fully cooked. In a small sauce pan add remaining cream cheese mixture, add Parmesan cheese and enough milk to make a thin sauce.  Remove chicken from pan and allow to rest 5 minutes. Remove the tooth picks and then slice, drizzle the sauce over the chicken and finish with the chives, serve hot and enjoy!