Wednesday, December 20, 2017

Surprise snowball cookies

Always, at the last quarter of the year, I envision myself Tres Grand Baker (sounds so good in French), you know, where I make/share/pack/sell boxes of treats, aaand ease over here to type a terrific amount of words and numerous yet-to-see-light blueprints. I now realize that lofty dreaming needs to be accompanied with several shots of mega energy drinks to get any moxie past 1st week of December, or any day, really. Of course, there's also the reality that time speeds by unforgivingly faster, once you pass quite a few decades in life, and will not stand still to figure in your tardy ambitious calling. Priceless life lesson and a recipe you will not regret...aren't you glad you came over?

Currently, I believe surprise snowballs are calling out to you. The enviable white cover on them is reminiscent of a weather that Christmas should ideally come in. So, if you, like myself, do not live within snowglobe-ish surroundings, you most desperately need a cookie that gets you there. 

As I went through and ate made several of these, I knew you would benefit from the knowledge I share; to mix them in your own mixers, bake them in your ovens, eat them with your own hands in your own mouths. For the love of cookie dough and how dynamically easy jam inside it can be, is really the surprise, and sure prospect for any cookiemaking roster.

So...while going through the instructions on filling and forming the "balls", I realize that once the jam is placed, rolling two saucers into a sphere is not an easy task. Instead of a ball, they structure out more like a disc, or a spaceship. I don't know about you, but surprise spacediscs do not, in any way, convey yuletide. Yet, I suppose, if you were to work on a few dozen batches of these, like I should be, you might make that one of your confection manufacturing goals.

Finally, as I end our conversation for today, I do hope you...

make some cookies
make some memories
make your holiday truly holy days.

Have a holly jolly Christmas!
Simple, yet sublime... to wow the socks off holiday guests/critics/people under your own roof.

(Recipe adapted from Cooking Classy...raspberry almond snowballs)
  • ¾ cup slivered almonds (without skin)
  • 2 cups all purpose flour
  • 1 cup salted butter
  • ½ cup powdered sugar
  • ½ tsp vanilla extract
  • 1 ½ half cups powdered sugar
  • 6-8 tbsp strawberry jam

  • Place almonds into the workbowl of a food processor and process until semi-ground and almost chunky bits. 
  • Place in the same bowl, flour and grind with the semi-ground almonds until mixture becomes a finer texture( small nut bits are okay). Pour mixture aside into a separate bowl.
  • Into the now empty food processor bowl, add butter and ½ cup powdered sugar until mixture becomes creamy and combined.
  • Add vanilla and mix.
  • Pour into this, the nut-flour mixture and pulse process until just combined.
  • Scoop a  half tablespoon sized dough and form into a ball using hands.  
  • Make a fairly deep indention (large enough to fit the jam) with your finger or thumb. Add ½ tsp of the jam. 
  • Scoop and shape another ½ tablespoon of cookie dough. Make an indentation in that piece then gently place that indented dough ball over the jam filled dough ball, pressing and sealing with your fingers at the seams, to make one round ball (1 jam filled thumbprint ball + 1unfilled thumbprint ball= one cookie ball). 
  • Transfer to a cookie sheet or plate. Repeat with remaining dough, leaving one inch space between the cookies.
  • Set the balls in the fridge to firm, for about 30 minutes, upto 2 hours.
  • Preheat oven to 350°F , last 20 minutes of chilling. 
  • Take dough balls out of refrigerator.
  • Bake  cookie balls (leaving extra in the fridge to chill, till ready to bake), 10-14 minutes, they will feel dry to the touch, but still remain soft. Do not overbake as jam will seep out.
  • Let cool on baking sheet for 2-3 minutes, then place still warm cookies in a bowl filled with the remaining powdered sugar and gently roll before placing them on racks to cool completely.
  • Store in airtight container or freeze. These store well, if you really can keep them that long.
  • A fresh coating of sugar might be needed, when serving or packaging.

December ~
2016: Grinch cake
2012: Lollipops
"I will remember the deeds of the Lord; yes, I will remember your miracles of long ago." Psalms 77:11

Wednesday, November 22, 2017

Thanksgiving cake pops

How could I let you go, without throwing out some Thanksgiving cheer? Especially after we've known each other for so long. Moreover, I feel the need to fire your creativity, perhaps inspire/motivate while I desperately  show off some of my  handiwork. display some things that have kept me busy for the past few weeks.

Don't worry. We won't have a lengthy conversation on positioning cake on a stick,which is precisely what the above group of colorful confections are- cake, crumbled, mixed with frosting and strategically stuck to a paper stick. If you consider doing this, it may not be too hard, provided you've prepped for much of what's to happen in your kitchen tomorrow, perhaps even primed the huge bird that is mere balanced on the edge of your refrigerator shelf(is this just me?).

My original cake pop post was in 2012, with maybe a couple of follow up articles on how to shape and mold, like the Snoopy pops below.

The Fall-ish theme comes together with no more than 4 colors of Wilton candy melts. Mini leaves, acorns, and even the turkey are made from an overflow of homemade marshmallow fondant. I am thankful for this abundance, but more so my preschool-like desire to still play with playdo.

So, then, with that, I shall take leave.

May your cranberry sauce be perfect, your bird basted and brown and may you sense the spirit of gratitude that uplifts your soul and brings a long lasting smile to your face. 

Have a wonderful Thanksgiving! 

Enjoy and happy eats🦃🥧

A few themes and images to match tastes and birthday kid wishes.
"When you feel like you don't fit in, may you walk in faith because you have a place at the Table of Grace. When you feel like you're just not enough, may you remember that His Enough is more than enough for you. When you trip up and fall short, remember that He stoops down to make you great. And when you don't feel victorious, remember that you're already seated with Christ because He won the victory for you. Have a great day! You're firmly seated with Christ." Susie Larson
"You hide them in the secret place of Your presence from the conspiracies of man; You keep them secretly in a shelter from the strife of tongues." Psalm 31:20

Monday, November 6, 2017

Yoghurt rice(curd rice)

Before I proceed with today's dialogue, I need you to know that it began, complete with pictures, a month and a half ago. Those of you who have followed my recipe writing for the past 5 years know that I possess neither the multitasking skills nor the high diligence of a disciplined food blogger. So this is not much surprise to you...the same song, my anthem on repeat

It is a subject that has been on my mind waiting to get expelled onto screen, in, like, forever. That it has not reached blogger gates until today, is quite the anomaly because it's the dependable 30 minute rice that's, several days of the week, on my table, in my refrigerator, and packed for kid lunches. My keenness in getting it here, no matter how slow spanning it was, should be applauded. Don't you think?

Honestly, I wanted you to eat curd rice in October. Of course, it's November and I know the delay can be as much dismaying to myself as it is to you (I'm right, right?). Though, on the bright side, this is the best example of comfort food and I'm delivering it at the start of a season where we often desire comfort in our food, as well as everywhere else, more than any other time of the year. 

Yoghurt/curd rice, colloquially known, as thayir sadam ( tha-year saah-th-um) originally comes from a part of India that can claim bragging rights for paperiest dosa, the real indigenous lungi dance and a magnificent number of brilliant, technically skilled minds.

Creamy, white and seasoned just enough, it's the onepot meal, which is an entity all to itself, perhaps the stuff legends would beckon for if its versatility hadn't been played down so much. It may often be frowned upon and considered an afterthought of leftover dinner food and curdled milk, and perhaps, not so chic-ish as a thicked-on biriyani. Still, t.sadam can be made with as much love, devotion and foresight to take it from commonplace to regal in a matter of minutes.

Rice that gets all glo'd up before its transcendence is always a prescription for success. Yoghurt crescendos the performance, and despite its volume, turns the end into an incredibly light yet immensely satisfying meal. Where else can you find the dual feast advantage of gratifying tastebuds and cooling your tummy at the same time?

Some say yoghurt rice can find its Western world equivalent (starch+dairy) in macaroni and cheese, but I think the comparison might actually be a disservice (as much as I love the latter), in that the former's sharp tang and addictively savory nature can actually allow you to eat several servings in a single sitting without developing a sudden gluten/ dairy intolerance combined with an upset stomach (then again, this could just be me).

Experiment people. Thayir sadam is wonderful on it's own. But when strategically placed next to a sidecar curry, sadam turns astounding. Try it with beef. Try it with pork. Try it chicken. Try it with lentils and totally vegan

There it is. The gold at the end of the stupendous eats rainbow. And your ticket to scheduling into your routine menu a not-so routine thing at all. 

Wasn't it worth the wait?

 That it keeps well is one key feature of curd rice, even in inferno like temps I sit in. Packed at 5 am in a steel tiffin, it reaches perfect eatability criteria by noon.

 With fish curry, for which I need to give you a recipe. Soon.
  • oil
  • 1 tsp mustard seeds
  • 1 small onion, chopped fine
  • 1 tsp ginger, minced
  • 1-2 jalapeno peppers, diced
  • 1-2  dry red chiles, broken in half
  • 1 tsp masoor dal/orange lentils
  • 1 sprig curry leaves
  • 2 ½ c cooked white rice(I use basmati)
  • salt
  • 2 cups plain lowfat yoghurt
  • ½ cup milk
  • Heat oil in a pan. Add mustard leaves, and onions, 
  • Saute onions until light brown and wilted.
  • Stir in ginger, jalapeno, red chiles. Stir to cook through.
  • Add masoor dal and allow to crisp up for about half a minute.
  • Add curry leaves.
  • Turn off heat.
  • Stir in rice and salt.  Combine well.
  • Whip yoghurt and milk together until you get a smooth consistency.
  • Stir yoghurt/milk mixture into seasoned rice thoroughly.
  • You can mash the rice and yoghurt with a large spoon or ladle to give it a softer, creamier texture. 
The rice  I make most weeks, a regular feature, with eager leftover potential. The kind that changes a monotonous lunchpacking life.

Past Novembers~

"And I will be to her a wall of fire all around, declares the Lord, and I will be the glory in her midst.” Zechariah 2:5

Saturday, September 23, 2017

Banana cake with citrus cream cheese frosting

I don't know where to begin after such long hiatuses. Do I reintroduce myself?  Carry on like a month and three weeks did not, no way, go by and take a single script with it? Although, this could be a nonissue since I'm not writing a chapter book. Cooking how-tos in less than 400 words are kind of liberating. You throw your point across and hope at least a few catch. Though, let me tell you, it can be burdensome when my cook-photograph-blog-now list grows to unmanageable proportions, without getting offloaded somewhere. Still, I really do hope you miss our tete-a-tetes. Because I've missed you.

The indefinite search to satiate certain voids  cravings that need to be addressed yesterday, have you troll the web to find answers. In this case, I'm talking snacking dessert. I'd like to say, how wonderful it is to have an uncountable amount of midnightsnacks that aren't just meant for midnight. Goodies in-between meals, sometimes a meal on its own, are energy sources and ultimate mood enhancers. When you know not end from tail, of how your appetite//life will further set pace, and there is nothing more gratifying than a slice or three of cake. I'm telling you, your search should be productive when trying to fix unyielding obsessions. 

Tagged as the "Best Ever", today's banana cake is highlighted with 5 stars and a trail of almost two thousand reviews. Most were boasts, some lengthy essays, of everyone and their mother making BestEver their go-to cake/dessert/potluck recipe.  I was totally intrigued, reviewing these reviews, because it's this breed of testimonial that force you to climb out of hibernation and demand the same results from your own oven.

Like the gamut of banana desserts, it calls for overripe, spotted bananas, which I didn't have. Using the green stemmed/ semiripe/ones I like to eat, was definitely the most genius thing I've ever done(don't hold me to that). It yielded a terrifically different texture, tiny surprise bites inside soft moist crumb. The addition of buttermilk cuts in perfectly to nix any intimidating sweetness.

Moreover, it's exactly this genre of cake that makes cream cheese frosting its default enhancer. Two types of citrus peel jack the icing several notches, adding further freshness to the whole scene. 

Might I add, there isn't a statute of limitations on how you can pretty up this, or any cake, for that matter. And that should never be your excuse for not trying. 
Because we all have an inner pastry chef that's just screaming to come out. Don't we?

(Adapted from, now GeniusKitchen)
  • 1 tsp lemon juice
  • 1 ½ cup mashed bananas
  • 3 cups flour
  • 1 ½ tsp baking soda
  • 3/4 cup salted butter
  • 2 cups sugar
  • 3 large eggs
  • 2 tsp vanilla
  • 1 ½ cup buttermilk
  • 1 ½ cups cream cheese frosting
  • ½ cup toasted walnuts
  • Preheat oven to 275°F
  • Grease two 9 inch circular cake pans.
  • Stir in the lemon juice with bananas. Keep aside.
  • In a large bowl, sift flour, baking soda.
  • In bowl of electric mixer, beat butter and sugar until fluffy,
  • Beat in eggs until mixture is pale and thick.
  • Stir in vanilla.
  • Gradually add in the flour mixture, alternating with buttermilk, combining batter thoroughly.
  • Stir in bananas.
  • Pour batter into prepared pans. Bake for 1 hr to 1hr 15 minutes until toothpick inserted into cake comes out clean.
  • Remove from oven and place on a parchment covered plate directly in freezer for 30 minutes.
  • To frost, take cakes out of freezer and come to room temperature.
  • Frost with cream cheese frosting.
  • Top with walnuts
Cream cheese frosting recipe here. To this, I added 1 tsp orange zest and ½ tsp lemon zest.
To toast walnuts: Spread nuts on a foil lined baking sheet and bake in a 350° preheated oven until lightly browned, about 5-7 minutes.

Keeps well for up to 3 days, at room temperature. After that, refrigerate. 

His word. Never returns void~
"Then the Lord replied: "Write down the revelation and make it plain on tablets so that a herald may run with it. For the revelation awaits an appointed time; it speaks of the end and will not prove false. Though it linger, wait for it; it will certainly come and not delay." Habakkuk 2:2,3

Saturday, July 22, 2017

Rhubarb lemonade

Hello and goodbye third week of July, taking on a trail that could rival The Speed Force and one I am not too unhappy to see leave. It's seasonal dysfunctionalism, you see. Here I am, with not more than a half-shelf's worth of week's leftovers, less than 10 words on this update which needs to be out yesterday, and the splitting midmorning headache that wants me to crawl into the icebox, right next to the leftovers.

Lazy is a such a negative word, although many of you who pop in for a view and note my repeated absences will brand me as such. Though, my selective participation, as I like to call it, helps me decipher where and when to partake in many dispensable, indispensable, semidispensable activities. Such as brushing my hair, feeding people/myself/lone animal living under common roof, shooing away the variety of wildlife that have made my backyard their home/(surprise!) bathroom and, of course, updating an inspirational cooking journal. You may disagree on the last part, though I sincerely hope not. 

Still, as much as I am in the dregs of Exhausting Inferno, I want to share with you at least one of the menu items that rotate regularly in 16 ounce tumblers on my table, mainly because there is often produce overflow of main ingredient, this time of year, but more the fact it keeps sanity intact. These would be for days( too many to count) of climatic lethargy, when the brain is too fried to even consider daily nourishment, much less how to keep afloat when surroundings, situations, lack of dessert ideas clearly try to drown my very soul. So, when I reach for the 4 pound bag of lemons in the produce bin, know that I am on a mission, to hydrate my people and restore personal wellbeing. We all have a calling. Right?

A batch of lemonade is sustenance I believe, especially when you live in a furnace most of the year and have made so much that you devise clever ways for it to become an essential(ahem)dietary requirement to the two underlings you house. That's when your tall glass of liquid citrus will contain either one or several of the following options: bites of peach, mango, blueberry, strawberries, multiberries and the accompaniment to my now famous pudina sandwiches...options which have your drink look as appealing as magic markers.

The idea for rhubarb (yes rhubarb!!) saturated lemonade comes from this FOOD52 article. The gorgeously shiny vegetable has the unique distinction of being declared fruit as well and lends a surprising dimension to what might have been mere meh refreshment. There is a rustic quality about rhubarb, the ridges which line it's pearly stalks, the purity in it's tartness. Pieces cooked and blended into freshly crushed lemons make it fashionably coral and brilliantly addictive; a sip as bright and clean as the first morning sun. And poetry in a glass.

Finally, if you desire a less homogeneous look, layer the strained(pink) rhubarb mix on top of the strained lemon(yellow) one, when serving. It just might be that level of cool that boosts your status to Master of Amplified Drinkmaking.
And when life gives you lemons, it's ok to dream big.

(Inspiration: FOOD52's sparkling rhubarb lemonade)
  • 2 long-ish stalks rhubarb, cut into half inch pieces
  • 1 cup water
  • 6- 8 lemons, quartered, preferably remove piths and any visible seeds
  • 1 lime, halved
  • 1 ½- 2 cups water
  • 1 cup ice
  • ¾ cup sugar(more if needed)
  • 2 sprigs mint
  • Put the rhubarb in 1 cup water(enough to just cover pieces) and bring to a boil. Simmer until pieces break down and become soft and cooked. Cool.
  • In a blender put the quartered lemons, lime (peel and all) with the cooled rhubarb mixture and half cup water. Blend on a low setting for just under a minute, allowing blades to crush the citrus. Do not blend longer, blades will grind any remaining seeds, and mixture will become bitter.
  • Strain this into another container/ large pitcher, clear of any sediment. 
  • Clean out blender jar and pour the strained juice mixture along with remaining water, sugar, ice and one sprig mint. 
  • Blend until sugar dissolves. Add more water/sugar/ice if needed.
  • Pour into glasses.
  • Garnish with additional mint.
I never remove pith or seeds of the citrus. Just have blades whir a few times, on low setting and strain the liquid before I blend with the remaining ingredients. 

Tongue cooler.  It looks good and sits well with a spice rubbed porkrib dinner. 
Thou art my hiding place; thou shalt preserve me from trouble; thou shalt compass me about with songs of deliverance. 
-Psalm 32:7(KJB)

Tuesday, July 4, 2017

Star spangled meringues

As the mercury climbs to record breaking highs, never to pale its reputation in bringing about the hottest month of summer in the desert Southwest, we usher in America's 241st birthday, maybe viewing fireworks, most probably eating sticky ribs and very definitely sipping rhubarb lemonade (for which you need to remind me to give you the recipe). This could be the reason for the rush publish, pushing my red, white and blue 🇱🇷handiwork out the door right now, this moment, after I type in, at least, twenty more words. Perhaps, though, a truer reality might be that I was craving meringues, at the same time wanting also to show off the 4 dozen I theme painted (over two of these batches) in less than  half a day.
But then, you must never wait for an occasion to beckon your inner child. Find ways to festive up, no matter how circumstances steer your life. Or how cumbersome your load gets. There will always be the cookie/task/moment that shoos the mundane and dark away and hails in the bright morning star.
 Swirling some star spangled pretty.
Consider this something to wow the guests you will invite, and color appropriate to accommodate any time/season/circumstance. It could also be pretext in which you get called over to your neighbor's backyard barbecue come following year.
Or...maybe do like I do, when those insatiable cravings come rushing in like thunder and you need just that bit of color to brighten up any horizon; revel in the work of your hands and have the two favorite family members share in on the magic.

Have a fun, safe and memorable 4th of July, my friends.

Meringue cookies recipe and directions

How to do the red and blue stripes~ Food network 
The joy of the Lord is my strength♥️
"Then he said to them, “Go your way, eat the fat, drink the sweet, and send portions to those for whom nothing is prepared; for this day is holy to our Lord. Do not sorrow, for the joy of the Lord is your strength.” Nehemiah 8:10

Monday, June 5, 2017

Coconut ice cream

Prior to demonstrating the easiest ice cream in the world just that once, I forever thought it  impossible, to desecrate create that level of fantastic which, for sure, my favorite carton brands were capable of and also allowed to profit upon.

My very first time was  in 2012, where my fear left me and bechanced on the multifaceted, wondrous properties of condensed milk. Of course, the grave disservice I've done, after all my freezer experiments, and the multitude of flavors my tummy could direct,  was that not one got wedged into BFMK archives ever. I am truly sorry.

But, then, it's time. For the light to shine again, of the glory a 6 ingredient blueprint can bring to, perhaps, life, and positively your dessert bowls tonight.

It's ice cream, without an ice cream maker. All you have are the two hands your gifted with, knife, maybe a mixer and for sure, that wee bit of motivation.

Creamed custard purists may argue that it may not be the most honorable way of doing ice cream . But do you really need a mandate to construct your own frozen joy?

The thoughts that might be running through your head at this very moment might/ may not be limited to those similar to mine when I first embarked on my own ice cream making journey:

~This may not be good.

~It may be the hardest thing ever.

~How would frozen condensed milk taste?

To point one, I'll ask (this would be rhetorical)... Do you think I would polish so indepth on such a subject, that too for the second time, if it was not that. utterly. excellent(?).

Second point beckons me to have you consider most of us have the diligence and motor skills of a 3 year old. Don't we? So, it's doable. 

Three. Not like condensed milk. Who? How? Really? 

As we get to task, you can see my ingredients are directly derived from the area of map I spring from. Tender coconut, the fruit which absolutely needs to become a Thing and not just be touted as post workout replenisher. The world needs to see the potential of young coconut flesh and how gratifyingly delicious it's diaphanous strips are.

Not to worry, if this doesn't elicit the response that may stop you in your tracks, it will definitely have you think, sort of rebuild your own magic churn. You may want to drop in that cocoa, and freshen the scene with leaves of mint. Swirl in some homemade caramel sauce, sprinkled with cashews. With the coconut and/or without. The potentials are as endless and wild as your cravings set out to be. Provided the dynamic duo of whipped cream and condensed milk remain constant. Combined, they replace machine labor and have you effortlessly become manufacturer of your own lush.

This may not be the recipe that will break the internet. But it is one that might break the late night  monotonous treat-out-of-the-box routine. The next time you climb into the freezer you may just scream. For your own ice cream.
A sort of semifreddo-ish build makes it perfect to scoop into bowls.
Nirvana captured by the lens.
Whether you climb the tree and husk one yourself or find tantamount goodness on specialty grocery shelves, the choice is yours. 

  • 1 ½ cups chopped tender(young) coconut flesh( from about 3 coconuts(approximately 1 ½ 12 oz can)
  • ½ cup coconut water
  • 1 cup chilled heavy cream
  • 3 tbsp sugar
  • ¼ cup coconut milk
  • ¾ cup sweetened condensed milk
  • Place 1 cup tender coconut and coconut water in blender jar and blend until smooth.
  • Roughly chop remaining ½ cup coconut. Keep aside.
  • In the bowl of a stand mixer, with whisk attachment, beat cream, adding in sugar at intervals, until stiff, glossy peaks form.
  • Mix blended coconut mixture, coconut milk, condensed milk and chopped coconut together. Gently fold into whipped cream, with rubber spatula until soft and silky. Be careful not to deflate the mixture. A few lumps here and there are fine.
  • Using a rubber spatula, softly scrape the mixture into a freezer bowl that can hold 6-7 cups. Smooth top and press down a large piece of wax paper on top to prevent ice from forming.
  • Freeze for upto 6 hours.
  • When ready to serve, rest on counter for 2-5 minutes.
  • Scoop into bowls.
  • Refreeze with fresh plastic wrap pressed snug over top and secure with a lid.
  • Best if consumed within a week( which should, in no way, be a problem).
More ice cream ideas?
Mango kulfi

What happened in...
"This is God's Message, the God who made earth, made it livable and lasting, known everywhere as God: ‘Call to me and I will answer you. I’ll tell you marvelous and wondrous things that you could never figure out on your own." Jeremiah 33:2-3 (MSG)

Saturday, April 15, 2017

Carrot cake

This needed to ferry out faster than I could type. 

That means, as much as I enjoy it, and am urgently believing you do too, we won't have our usual 
lengthy dialogue.

I know you're disappointed.
And that just was not a sigh of relief.

I'll confess I am not as diligent and methodical as I portray myself to be. And the slightly imbalanced to-do list of Easter things needed to be finished by tomorrow and those that actually are is terribly disproportioned as of this moment.

Which is why I'll close up script right now. 

But not before I send you some greetings.

And assign you this insanely moist carrot cake. Which looks more like a carnival, circus and garden show rolled into one.

Still.. it is rank, my friends.

Just like your Sunday should be.

Happy Easter!
He is risen❤️

(Cake recipe adapted from
For the cake~
  • 2 cups all purpose flour
  • 2 tsp baking powder
  • 1 ½ tsp baking soda
  • 1 pinch salt
  • 1 ½ tsp ground cinnamon
  • ½ tsp ground ginger
  • ¼ tsp powdered cloves
  • 1 pinch nutmeg
  • 1 pound grated peeled carrots (about 4-5 medium carrots)
  • 1 cup coarsely chopped pecans
  • 1 cup canola or other vegetable oil
  • ½ cup buttermilk
  • 1 tsp vanilla extract
  • 2 cups granulated sugar
  • 4 large eggs

For the frosting~
  • 1 8 ounce package of cream cheese at room temperature
  • ¼ cup salted butter at room temperature
  • 2½ cups powdered sugar
For the cake~
  • Preheat oven to 350°. Grease and flour 2 9" inch  round pans.
  • In a large bowl mix flour, baking powder, baking soda, salt and spices. Stir in carrots. Fold in pecans.
  • In the bowl of stand mixer or with hand mixer whisk oil, buttermilk and vanilla. Add sugar and beat well. 
  • Add eggs one at a time and beat until light and fluffy.
  • Beat in the dry ingredient mixture until just combined.
  • Divide the batter between prepared pans and bake on middle rack of oven for 30 minutes. Reduce oven temperature to 325°F  and bake for another 10-15 minutes or until cakes are done and toothpick inserted in middles come out clean.
For the frosting~
  • In a large bowl, combine cream cheese with butter and beat in mixer on medium-speed just until blended. 
  • Add powdered sugar 1 cup at a time, beating until smooth between each addition.
  • Beat on high for about three minutes until soft and fluffy.
  • Spread on a thick layer on top of one cake. Place second cake over this and cover sides and top of second with remaining frosting. 

** I've updated with some new pictures. Got to show you how good it really is. Right?
"And if the Spirit of him who raised Jesus from the dead is living in you, he who raised Christ from the dead will also give life to your mortal bodies because of his Spirit who lives in you." Romans 8:11