Cherry Pie

I have this crazy fascination with making things individualized. Below I gave you the recipe to make it the traditional way but if you too would like to make them individual just use a biscuit cutter to cut out the dough and place it in your mini or regular sized muffin pans. I am sorry I don't remember the cook time for the minis but would start checking them around 15 to 20 minutes.


Cherry Pie
4 tablespoons quick-cooking tapioca
1/8 teaspoon salt
1 cup white sugar
4 cups pitted cherries
1/4 teaspoon almond extract
1/2 teaspoon vanilla extract
1 1/2 tablespoons butter

Directions
Preheat oven to 400 degrees F. Place bottom crust in pie pan.
In a large mixing bowl combine tapioca, salt, sugar, cherries and extracts. Let stand 15 minutes. Turn out into bottom crust and dot with butter. Place pie on a foil lined cookie sheet --- in case of drips!
Bake for approx 50 minutes in the preheated oven, until golden brown.

Pie Crust
1 1/4 cups flour
1/3 cup shortening
4 to 5 tablespoons cold water
In food processor, add flour, shortening and 1/4 tsp salt. Cover and process with on/off turn turns until most of the mixture resembles cornmeal, but a few larger pieces remain. With food processor running, quickly add 3 tbsp of water through the feed tube. Stop the processor as soon as the water is added. Scrape down sides. Process with 2 on/off turns (mixture) may not all be moistened. Remove dough from bowl and shape into a ball.
On a lightly floured surface, use your hands to slightly flatten dough. Roll dough from center to edges into a circle about 12 inches in diameter. To transfer pastry, wrap it around the rolling pin. Unroll pastry into a 9-inch pie plate. Ease pastry into pie plate, being careful not to stretch pastry. Trim pastry to 1/2 inch beyond edge of pie plate. Fold under extra pastry. Crimp edge as desired. Do not prick pastry.
450 for 8 minutes covered with foil then 4 minutes

Egg Nest

I recently catered a brunch and didn't want to make another quiche so I came across theses cuties. In this picture I served them over a pancake however a English muffin would be great.



Egg Nest

Options: Place ham in muffin pan and just drop the egg inside and pop it in the oven or scrabble the egg with some basil and cheese.
Salt and Pepper
Cook at 350 deg. for 20 min.

Chicken Empanadas

Our family always has a "snacken" party for Christmas. This was a combined effort on both Kelly and my part. They are amazing...definintly a repeat!


Chicken Empanadas
Paula Deen

Ingredients
3 cups chopped, cooked chicken
1 (8-ounce) package shredded Colby and Monterey Jack cheese blend
4 ounces cream cheese, softened
1/4 cup chopped red bell pepper
1 jalapeno, seeded and chopped
1 tablespoon ground cumin
1 1/2 teaspoons salt
1/2 teaspoon pepper
1 (15-ounce) package refrigerated pie crusts
Water
Directions
Preheat oven to 400 degrees F.

Lightly grease a baking sheet. In a large bowl, combine the chicken and next 7 ingredients. Unroll 1 piecrust onto a lightly floured surface. Roll into a 15-inch circle. Cut out rounds, using a 3-inch cookie cutter. Re-roll dough as needed. Repeat procedure with remaining piecrusts, making 12 to 15 circles total. Arrange 1 round on a clean, flat surface. Lightly brush the edges of crust with water. Place 1 heaping teaspoon of chicken mixture in the center of the round. Fold the dough over the filling, pressing the edges with a fork to seal. Repeat with the remaining rounds and chicken mixture. (Up to this point, the recipe can be made ahead and frozen for up to 1 month). Arrange empanadas on the prepared baking sheet. Bake for 15 minutes.

Time to clean out my pictures and share some really yummy stuff!

Candy Cane Kiss Centered Brownie Bites

Adapted from here

1 brownie mix 9×13 inch size

18 Candy Cane Hershey Kisses

1/2 Cup chocolate chips

2 Tablespoons milk

3 original candy canes, crushed

1. Preheat oven to 350 degrees F. Prepare brownie mix according to package directions and scoop into a muffin tin pan that has been generously sprayed with cooking spray, about 3/4 way full. Press kisses into center of brownie batter, do not push all the way to bottom, some of the tip should stick out the top. Bake for 20-23 minutes or until brownies are cooked through. Let cool completely.

2. Melt chocolate chips in microwave, 30 second intervals until smooth and melted. Stir in cream until silky smooth. You can place back in microwave for 10 seconds to smooth more if needed. Spread chocolate onto brownies and sprinkle with crushed candy canes.

Apple Compote Pancakes

I know...more pancakes:)


Apple compote:

Saute Diced apples in a little butter then add
fresh squeezed Orange juice
honey
cinnamon
nutmeg

Cook until apples are tender.
Pancake recipe is below
Kelly and I both came up with this recipe minutes before serving breakfest.

I love the holiday's I get to spend wonderful time in the kitchen with wonderful cooks.I had such a wonderful time Christmas Eve cooking with my cousin Heather and sis Kelly.

Pancakes

I am sure that I have mentioned this before but breakfast is my favorite meal. Pancakes or waffles would have to be the my favorite in the category. Waffles would be my hands down favorite and the crispier the better because I am an anti soggy girl, but the take so much more time and everyone is done eating by the time the cook is finished so pancakes it is most of the time at my house.
Brayden's favorite breakfast item would be McGriddles at MCD's so I have been trying to find a way to make a slightly healthier and most definitely cost efficient alternative. I was wondering through the baking isle and found Carmel bits and decided that this has to be close and what could be better combining my two favorite things. Pancakes and Carmel.
After a few times making them I have made some variations like mixed carmel bits and cinnamon chips, M&M's, and chocolate chips. I really like the idea of making everyone's individual and just the way they like them.




Buttermilk Pancakes


2 beaten eggs 2C buttermilk
2C flour 1T sugar
1/2t baking soda 2T baking powder
1/2t salt 1T melted butter

In bowl combine dry ingredients thoroughly, in another bowl combine eggs & buttermilk. Blend into flour mixture until lumpy add Butter-grease griddle.

I just add in the extras immediately after I have dropped the batter onto the griddle. It gives you the option to do different flavors as well as evenly distribute the flavor in each pancake.

My little helper and Mac & Cheese

I know thanksgiving was several weeks ago but it has really been crazy around here.
I was in charge of bring Mac & Cheese and bread pudding to thanksgiving. I think that I made one of the best mac and cheese recipes that I have ever eaten!

Brayden helping make Bread pudding


Brayden's first gift from William's Sonoma - Race Car Apron. I have got to stay out of that store.

Mac & Cheese
Ingredients
1 tablespoon vegetable oil
1 (16 ounce) package elbow macaroni
9 tablespoons butter
1/2 cup shredded Muenster cheese
1/2 cup shredded Cheddar cheese
1/2 cup shredded sharp Cheddar cheese
1/2 cup shredded Monterrey Jack cheese
8 ounces cubed processed cheese food
1/4 teaspoon salt
1/8 teaspoon ground black pepper
Directions
1.Bring a large pot of lightly salted water to a boil. Add the oil and the pasta and cook for 8 to 10 minutes or until al dente; drain well and return to cooking pot.
2.In a small saucepan over medium heat, melt 8 tablespoons butter. Add the Muenster cheese, mild and sharp Cheddar cheeses, and Monterrey Jack cheese, cubed process cheese. Simmer until all cheese is melted and combined. Stir in macaroni.
3. season with salt and pepper. Transfer to a lightly greased deep 2 1/2 quart casserole dish.
4.Preheat oven to 350 degrees F (175 degrees C).
5.Sprinkle with the bread crumbs 1 tablespoon of melted butter.
6.Bake in preheated oven for 35 minutes or until hot and bubbling around the edges; serve.
I was at my mom's house when I made this and she is known for having all sorts of cheese in her fridge so I also added a few slices of provolone cheese and a little graded Gouda cheese. When making this again I don't know if I would use all of the butter, maybe 3/4 butter and the rest milk. It seemed like a lot of fat. I also don't think that all of the different types of cheese would be required but would defiantly make sure to use a sharpe cheddar, a smokey cheese like Gouda or muenster, and the processed cheese for the creaminess.

Bread Pudding

One of my favorite desserts is Bread pudding. There is nothing like this comfort food. It seemed like one of those dishes that would be difficult to make but it is really easy. My son had Thanksgiving Dinner at school and was so excited to go that he talked about it from the time I picked him up at school until the party began. He is such a party and people person it is so funny to me that it is so obvious and he is just 4 years old(I could have told you this at 2 though)So as I was trying to entertain him between events I told him that I was going to make bread pudding for the feast (It was so cute I could so tell that they had talked a lot about Thanksgiving at school because he told me all about it in pretty good detail.) He got very excited and went into the refrigerator and pulled out the chocolate pudding cups. It was so hard not to laugh, so I tried to explain that this was a different kind of pudding and I really needed help pulling apart the bead to make the pieces. He was game as long as he got to eat some. He did a very good job asking me if every piece that he made was just the right size. After he did about 10 pieces he said "Mommy I am hungry can I just eat the rest that I have in my hand". So off he went to eat his big hunk of french bread. Seriously I am going to have to make a note on my recipe that I need to always by two loaves of french bread for this recipe because between him and I, we NEED a half of a loaf to make it through the making part.
So back to baking... a few pointers that I have found to making the bread pudding just right is making sure that you fill a larger pan with water and then set your pan inside it. It is amazing how better it turns out. The first time I made bread pudding I didn't do this and the top burned before the bottom and inside was done cooking. Below is a combination of two recipes because I really liked the actual bread pudding on one better but the sauce better on the other.



Bread Pudding

6 Cups of dry french bread, crumbled
2 apples, chopped (I omitted this this time but have used this in the past)
1 cup raisins
2 cups milk
½ cup brown sugar
1 tbsp cinnamon
1 egg
2 egg whites
3 tbsp butter, melted
1 tbsp vanilla

Heat oven to 350ºF.

Mix Milk and eggs together, making sure that egg yolks are scrambled. then add brown sugar, cinnamon, until well blended. Stir in bread cubes and raisins. Pour into ungreased 1 1/2-quart casserole or square baking dish, 8x8x2 inches. Place casserole in rectangular pan, 13x9x2 inches; pour boiling water into rectangular pan until 1 inch deep.
Bake uncovered 45 to 50 minutes or until knife inserted 1 inch from edge of casserole comes out clean.
Make Whiskey Sauce. Serve sauce over warm bread pudding. Refrigerate any remaining dessert.

Whiskey Sauce

1 tablespoon bourbon or 1 teaspoon brandy extract
1 cup fat-free caramel sauce
Cook over low heat and then pour over warm bread pudding.

Enjoy,
Sunny!

Caramel Apple Cheesecake Cookie Bars

I so love the feel and tastes of fall. Pumpkin, apples, soups, and apple cider...OK, I know that could have fit with the apples but it needed to be mentioned all by itself and as I am writing this I have decided that I will be making some as soon as I am finished here. Even better caramel apple cider, I know that most would have to disagree but I would go for anything caramel before anything chocolate. Sorry, back to Caramel Apple Cheesecake Cookie Bars (at least I was discussing the same flavors) As I mentioned I am in love with caramel so when I looked at the picture and read the title of this recipe from Picky Palate I had to give it a try. Just in case you are on the fence about making them go to her website her picture is so much better then mine and you will understand my desire to make them. As I was reading the recipe and the name(hello! that is one long name) I was thinking is there possibly anything else that could have been put into this recipe:) But, how could I leave anthing out they are all on my favorite list, so...I went with it all. It was a little on the expensive end considering all of the ingredents but it was worth the spurge. I did makes a few changes though. Being budget minded I was not going to buy a $3 box of cereal to use in one recipe so I went with something that I knew would be eaten, just used caramel sauce because well that is a staple in my fridge, and added some apple pie spice to make sure all of the different ingredients came together.

adapted from Picky Plate
3 Tablespoons melted butter
3 Cups Cinnamon Life Cereal, ground in food processor
1 Roll Pillsbury Sugar Cookie, divided into 2 equal parts
8 oz softened cream cheese
1/4 Cup sugar
1 tsp vanilla
1 tsp Apple Pie spice
21 oz can apple pie filling
1.5 oz package Nature Valley Oats N’ Honey Crunchy Granola Bars (2 count), crushed Caramel Sauce

1. Preheat oven to 350 degrees F. Combine melted butter and ground cereal into a large bowl; press into an 8×8 inch baking dish lined with foil that’s been sprayed with cooking spray. Bake for 10 minutes then remove from oven. Crumble half of the cookie dough over partially baked crust.
2. Place cream cheese, sugar and vanilla into a mixer; beat until smooth. Pour over crumbled cookie dough layer. Bake for 25 minutes then remove from over. Top with apple pie filling. Next top with remaining cookie dough, breaking off into little pieces evenly over top and apple pie spice . Sprinkle with crushed granola bars and bake for 30-35 minutes or until toothpick comes clean from center. Let cool completely then cut into squares. Drizzle caramel over each bar. Refrigerate leftovers. I was in a hurry, as always and put them in the freezer. I would recomend the freezer idea, it made it much easier to cut them into bars.
9 squares

Black Bean Soup

I am so glad that it is cool outside. I love warm comfort food. Sorry the picture doesn't show the garnishes, I am working on not going to the grocery store everyday for one thing and come home with 10.
So even Brayden loves this soup. It is nice to get some hidden veggies in and Brayden actually clean the bowl.
Adapted from Healthy Cooking

1 PKG dried black beans
3 celery ribs, chopped
1 large onion, chopped
2 garlic cloves, minced
2 tsp. olive oil
½ tsp. thyme
1 tsp. Oregano
TBS taco seasoning
½ tsp salt
6 Cups reduced-sodium Chicken Broth
1 bay leaf
3 TBS lime juice
8 TBS reduced-fat sour cream
¼ C minced fresh cilantro
1 Can Fire Roasted Tomatoes
½ Can green chilies

Place beans in a large saucepan; add water to cover by 2 in. Bring to a boil; boil for 2 minutes. Remove from the heat; cover and let stand for 1 to 4 hours or until beans are softened. Drain and rinse beans, discarding liquid. ( I did not do this method and soaked them for 8 hours)
In a Dutch oven coated with cooking spray, saute the celery, carrots, onion and garlic in oil until vegetables are tender. Add the beans, tomatoes, green chilies, broth, thyme, salt, taco seasoning and bay leaf. Bring to a boil. Reduce heat; cover and simmer for 1 to 1-1/4 hours or until beans are tender. Discard bay leaf. Cool slightly.
In a blender, cover and process soup in batches until smooth. Return to pan; heat though. Stir in lime juice. Garnish each serving with sour cream and cilantro.

Hashbrown and Goat Cheese Quiche

After I adding my cookie recipe I noticed that I had never added any "real food" only baked goods...can you tell what makes me happy, huh? So today I was making Martha Stewart's Hash brown and Goat Cheese Quiche, that I have grown to love. Breakfast would have to be my next favorite meal next to dessert:) I have had a couple of events that I was planning for and realized that they were all breakfast and didn't want to only be able to come up with quiche so off to the wonderful world wide web. I liked this recipe because it looked nice in presentation and had a few different ingredients than the norm. but I had some concerns that it might be a little blah so I added diced orange bell pepper and Canadian bacon.



Ingredients
2 tablespoons butter, softened, plus more for pan
1 package (1 pound) frozen hash brown potatoes, thawed
12 large eggs
Coarse salt and ground pepper
1 1/2 cups reduced-fat sour cream
1 package (4 to 5 ounces) soft goat cheese, room temperature
4 scallions, thinly sliced
Orange Bell Pepper, diced
Canadian Bacon, diced
Directions
1.Preheat oven to 375 degrees. Brush a 9-by-2 1/2-inch springform pan with butter. Line the sides of the pan with strips of waxed paper (the same height as pan); brush paper with butter.
2.Squeeze excess moisture from hash browns. Mix in a bowl with butter, 1 egg, 1 teaspoon coarse salt, and 1/4 teaspoon pepper. Pat into bottom and up sides of prepared pan, using a moistened dry measuring cup. Place on a rimmed baking sheet; bake until set, 15 to 20 minutes.
3.In a large bowl, whisk sour cream, goat cheese, 1 1/2 teaspoons coarse salt, and 1/4 teaspoon pepper until well combined; whisk in 11 remaining eggs. Pour into crust, and sprinkle with scallions. Bake until set, 45 to 50 minutes.
So, When is it done? Gently tap or shake the pan; if the filling jiggles slightly in the middle but not on the sides, the quiche is set.
Unmold quiche, and peel off waxed paper before serving. I personally like quiche better the next day and it is great when you are hosting to be able to make it a head of time.

Oreo Chocolate Chip Cookies

I have been quite a blog stocker lately and found several blogs talking about Oreo Chocolate Chip cookies. I L-O-V-E oreos so had to give them a try. As I mentioned I found them on several sites, so which to choose...a more cakey recipe or a chewy one. I tend to be more of a cakey person so gave that one a go. Cakey cookie and then adding more dry ingredients is not so bueno. So today I give it another try and found it..the perfect recipe. So Chewy it is!
A few suggestions to make sure that you get the great cookie: both recipes called for you to cook on parchment paper or greased and in my opinion it caused the bottom to brown to quickly. Next, this will make the difference between a dry cookie and an awesome cookie use: Double Stuff and only lightly smash the cookies or you will get a bunch of dry powder. The big chunks make a huge difference and the icing from the Double Stuff Oreos makes this cookie.

So here it is:

Oreo Chocolate Chip Cookies
Idea from here

2 cups all-purpose flour
1/2 teaspoon baking soda
1/2 teaspoon salt
3/4 cup unsalted butter, melted
1 cup packed brown sugar
1/2 cup white sugar
1 tablespoon vanilla extract
1 egg
1 egg yolk
2 cups semisweet chocolate chips
20 Double Stuff oreos, lightly smashed


Preheat the oven to 325 degrees F.

Sift together the flour, baking soda and salt; set aside.

In a medium bowl, cream together the melted butter, brown sugar and white sugar until well blended. Beat in the vanilla, egg, and egg yolk until light and creamy. Mix in the sifted ingredients until just blended. Add in the crushed oreos. Beat on low speed for just a few seconds to break up the oreos in the dough. Stir in the chocolate chips by hand using a wooden spoon.

Drop cookie dough a rounded tbsp at a time onto the prepared cookie sheets. Bake for 15 to 17 minutes in the preheated oven, or until the edges are lightly toasted. Cool on baking sheets for a few minutes before transferring to wire racks to cool completely.

Carrot Cake ideas

I have been wanting an excuse to buy a mini bundt cake pan and decided the church cake walk would be a great one. I used Kelly's recipe for carrot cake and icing from a post before but really wanted to make it fun with an easy but cute piped icing design and a big bright red-orange daisy.
So in all honesty I really screwed up!!! I had procrastinated like normal and waited until Saturday night thirty minutes before Brayden's bed time to start my cakes that needed to be made for Sunday morning. So as I was planning how to accomplish this with the kitchen probably less than 10 feet from his room I decided to do everything that required the Kitchen-Aid first and then I would mix the rest after putting him to bed. Well, I read the recipe to quickly and somehow forgot the SUGAR. So I call Kelly telling her my mistake and hope that the smart girl that she is could help me in my despair to figure out the ratio and I can add sugar to the rest of the batter to be able to have something to take for the cake walk. As I am telling her my fopa she starts laughing so Matt asks what is up, so she inform him that I just made a cake with out SUGAR. So of course there is a long laugh at my expense and the question comes to: "How is it a cake without sugar?" So problem is solved and cake making commences. Next I find out that I am missing 3 ingredients to finish the icing. Yes, 3 ingredients for icing and you would be correct if the first thing that will comes to mind there are not too many ingredients in icing. So Brayden is in bed but not asleep. By this point I am determined to finish this cake and be done! So I get Brayden out of bed and ask him if he wants to go to the store. (yes, I know horrible mom)So the moral of this story is baking + procrastination are not good ingredients to mix.

Pesto Pizza

This was one of the rare times you stare longing into the fridge for something to magically appear to eat and it does. Not only did it magically appear, but it was very tasty!!!! But the best part it is so simple, even my mom could do it!! Love ya mom!!!!

Pesto Pizza

Ingredients:
7 in round pizza crust
1 heaping tbsp of pesto
7-10 pepperonis

Directions:
1. Preheat oven to 400 degrees.
2. Place crust on a non stick baking dish
3. Smear a heaping tablespoon of pesto onto pizza
4. Sprinkle Cheese.
5. Arrange Pepperonis
6. Bake for 8-10 minutes
7. EAT!

Tips:
I used Target brand Archer Farms 7 in italian style cheese blend pizza crust. I think they had full size pizza crusts too.
I did not have homemade pesto, so I used jarred. Be careful not to get carried away and add too much as jarred pesto is salty.
I always use Turkey pepperoni and I can not tell the difference in taste at all. Also, pepperonis can be stored in the freezer. If they are in the bag loose, you do not even need to thaw them, you can just place them on the pizza frozen.

Ham and Broccolli Quiche

Matt informed me that I have been using the wrong setting on the camera. I put it on here anyways and just made it really small!!! Now that I learned what I am doing wrong with my pictures, I hope that I will take better pictures in the future. I make no promises. I have decided that I can't be good at both cooking and photography!

Ingredients:
5 eggs, scrambled
1/2 C Milk
1/3 C Sour Cream
1/2 Tsp Salt
1/4 tsp Pepper
1/2 Cup Cheese (Swiss
3/4 Cup Cubed Ham
1 1/2 Cup Broccoli (cooked and WELL drained)
1 uncooked pie shell

Directions:
Preheat oven to 325 degrees
Mix all ingredients together
Pour into unbaked pie shell
Cook at 325 40-45 minutes
Mixture should not be jiggly when the egg mixture is completely cooked

Tips:
If you are looking for something simple try purchasing the off-brand ready pie crust that is in the refrigerator section in a box. It is much flakier and has a better taste and texture than the Pillsbury brand.

Stuffed Patty Pan Squash

What a great way to eat those summer vegetables! I am not a big fan of squash, because I do not like the squishy texture. In this recipe, the squash is nice and firm and has a lot of flavor!! My mother in law found this recipe online, I unfortunately do not know where to credit them.
So, I realize the picture is not of the recipe, but I can't seem to find the picture I took! You all have seen my mad photography skills, so realistically you probably are not missing out on much!

Ingredients
12 medium patty-pan squash
1 tablespoon olive oil
1 medium onion, finely diced
3 cloves of garlic, finely diced
1 medium zucchini, seeds removed and diced
1/4 cup toasted and slivered almonds (see toasting directions below)
3 tablespoons heavy cream
6 sprigs fresh marjoram, finely chopped
1/2 teaspoon salt
1/4 teaspoon ground black pepper
3/4 cup pepper jack cheese, divided

Directions
1. Clean squash and steam for 10-15 minutes, until tender
2. Remove from heat and cool (so you don't get third degree burns trying step 3)
3. Cut tops of squash and scoop out enough to make hold the filling
4. Chop the scooped out squash and set to the side
5. Preheat oven to 375 degrees and lightly oil a large baking dish
6. Heat oil in a large skillet over medium heat
7. Add onion and saute for 4 minutes, until softened
8. Add garlic and cook for 1 additional minute
9. Add zucchini and cook for 6 minutes
10. Add the reserved patty pan squash, almonds, cream, majoram, salt, and pepper and cook for approximately 5 minutes, mixture should begin to thicken
11. Add 1/2 cup of cheese to mixture and fill squash shells
12. Cover with foil and bake for 25-30 minutes
13. Remove foil and sprinkle with reserved cheese

To toast almonds, preheat oven to 350 degrees. Spread the almonds on a cookie sheet and toast until golden brown, about 15 minutes.

Carrot Cake!!!!!

Carrot Cake and Orange Ginger Cream Cheese Icing

Yum Yum!!! This cake is amazing. It isn't like most carrot cakes, because it is more spice cake in taste from the ginger. The orange and ginger in the icing finish the cake off perfectly. Warning - it is difficult to resist a second slice!

Ingredients - Cake

Makes one 8-inch layer cake.

• 1 1/2 cups (3 sticks) unsalted butter, melted plus more for pans
• 3 cups all-purpose flour, plus more for pans
• 1 cup (3 ounces) pecan halves
• 1 pound large carrots, peeled
• 3 large eggs, room temperature
• 1/3 cup nonfat buttermilk
• 1 teaspoon pure vanilla extract
• 2 cups sugar
• 2 tablespoons freshly grated ginger
• 2 teaspoons baking powder
• 1 teaspoon baking soda
• 1 teaspoon salt
• 1 teaspoon ground cinnamon

Directions

1. Preheat oven to 375 degrees. Butter two 8-by-2-inch round cake pans. Dust with flour, and tap out any excess. Set aside. (I do not like nuts, so I omitted this) Spread pecans in a single layer on an ungreased baking pan, and toast in oven until lightly golden, about 7 minutes. Remove from oven and let stand until completely cool. Reduce oven temperature to 300 degrees. Finely chop pecans and set aside.
2. Using the smallest holes (less than 1/4-inch in diameter) of a box grater, grate carrots, yielding 2 1/2 cups. (I did not have a grater so I chopped them in the food processor and it was just fine) Place carrots, eggs, buttermilk, vanilla, sugar, and ginger in a large bowl; mix until well combined. (As Sunny said in previous posts, buttermilk can be made from milk and a teaspoon of vinegar)
3. Into a medium bowl, sift together flour, baking powder, baking soda, salt, and cinnamon. Using a rubber spatula, fold the flour mixture into the carrot mixture until combined. Fold in the melted butter and toasted pecans.
4. Divide batter between the two cake pans, and bake until a cake tester inserted into the center comes out clean, about 30-40 minutes. Remove pans from oven, and transfer to a wire rack to cool, about 15 minutes. Turn cakes out onto rack; let stand until completely cool.
5. Using a serrated knife, trim tops of cakes so surfaces are level. Slice each layer in half crosswise. Place a layer on a cake stand or cardboard round, and spread 3/4 cup frosting over top. Place a second cake layer on top, and spread with another 3/4 cup frosting. Repeat with third layer and another 3/4 cup frosting. Place last cake layer on top, and spread the remaining frosting over the top and sides of assembled cake. Transfer to refrigerator, and chill 3 to 4 hours. It really needs to be refrigerated prior to serving. Otherwise, it will fall apart upon cutting.

Ingredients - Icing

· 3/4 cup (1 1/2 sticks) unsalted butter, room temperature

· 3 bars (8 ounces each) cream cheese, room temperature

· 3 cups confectioners' sugar, sifted

· 1 tablespoon freshly grated orange zest

· 1 tablespoons freshly grated ginger

· Pinch of salt

Directions

Place butter in bowl of an electric mixer fitted with the paddle attachment, and beat on medium-high speed until fluffy, about 2 minutes. Add cream cheese, and beat until well combined and fluffy, about 2 minutes more. Add sugar, orange zest, ginger, and salt, and beat for 5 minutes.

Recipe modified from MarthaStewart.com