Peaches and Pumpkin

Enjoying the sweet and sour in life.

Easter! April 17, 2012

Filed under: Staying Home with the Kids — Peaches and Pumpkins @ 8:36 am
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Okay..better late than never. 

Paige with her oversized Easter basket.

Our day started at an all too early 6am. Brandon was first out of bed, and couldn’t wait to show Paige her Mickey Mouse Easter basket. And of course was more than willing to let her eat all of her candy (keeping in mind that at this point, its 6:30 in the morning). Later, we went to have lunch. Brandon’s mother saved me from my cooking plans. Probably for the better… I couldn’t have imagined a better Easter lunch, finished with home-made ice cream!

The guys set out the eggs for Paige to find. She didn’t really get the point that you find all the eggs, then eat what’s inside. I think we spent five minutes at each stopping point, to open the egg, unwrap the chocolate for her, and she would eat it. A little left over evidence here:

Colt slept through all of the festivities. But woke up just in time for a picture!

I hope everyone enjoyed their holiday, and got to spend time with family! Enjoy your week.

Did you do anything fun with your families?

 

Carrot Cake April 4, 2012


I wanted to go ahead and pass along a Carrot Cake recipe I found before Sunday! I found this recipe on Life as a Lofthouse (food blog). She has the most wonderful recipes! We recently made her Baked Sweet and Sour Chicken with Fried Rice recipe…and I could not stop eating it. I think I finished Paige’s plate too!

Anyways..here it is!

Carrot Cake

  • 2 cups all-purpose flour
  • 2 teaspoons cinnamon
  • 1 1/4 teaspoons baking powder
  • 1 teaspoon baking soda
  • 1 teaspoon salt
  • 2 cups sugar
  • 1 1/4 cups canola oil
  • 4 eggs
  • 5 large carrots (peeled and grated, about 4 cups)
  • 1 cup coconut

Directions: 

  1. Preheat oven to 350 degrees. Grease two 9 inch round pans.
  2. Sift together flour, cinnamon, baking powder, baking soda and salt. Set aside
  3. In a large bowl with a hand mixer, mix together sugar, oil and eggs on low-speed until combined. Mix in dry ingredients just until blended. Fold in the carrots and coconut. Divide the batter evenly in the greased baking pans, and bake for 35-45 minutes, or until a toothpick comes out clean.
  4. Cool cakes on wire racks for about ten minutes. Loosen the edges with a knife, then place another rack on top of the cake. Turn upside down, and tap the pan to loosen it. The cakes should cool completely before icing.

Basic Cream Cheese Frosting

From allrecipes.com

  • 1/2 cup butter, softened
  • 8 ounces cream cheese, softened
  •  4 cups  confectioners’ sugar
  • 2 teaspoons vanilla extract

Directions:

  1. Beat softened butter and cream cheese until well blended.
  2. Add powdered sugar, and vanilla until creamy.

I showed a picture yesterday of a Bunny Cake. You could use this carrot recipe for it! Once your two round cakes have cooled..place one in the center as a face. Cut two half moons inwardly into the second cake, making a bow-tie and two ears for a bunny. Ice the whole thing, and decorate! You could also make cupcakes. Enjoy!