"Words can never adequately convey the incredible impact of our attitutes toward life. The longer I live the more convince I become that life it 10 percent what happens to us and 90 percent how we respond to it." ~ Charles Swindoll
The "happenings" in our lives can indeed wind us around an axle of malcontent at any given moment. Hardships, thoughtless words, tragedy, or even traffic snarls can start the fly wheel spinning. Why not choose to be responsive in a positive way rather than reactionary with regrets. It feels better for you and others.
Here's your challenge for this weekend...make someone a Classic Carrot Cake and wish them a fabulous 2010!
Classic Carrot Cake
INGREDIENTS
1 can (8 ounces) unsweetened crushed pineapple
2 cups all-purpose flour
1 cup sugar
1 cup dark brown sugar
2 teaspoons baking soda
2 teaspoons Watkins Cinnamon
1/4 teaspoon salt
4 eggs
1 cup vegetable oil or Watkins Grapeseed Oil...more heart healthy!
2 cups shredded carrots
3/4 cup chopped walnuts
FROSTING:
2 packages (8 ounces each) cream cheese, softened
1/4 cup butter, softened
2 teaspoons Watkins Vanilla Extract
1-1/2 cups powdered sugar
DIRECTIONS
Drain pineapple, reserving 2 tablespoons juice (discard remaining juice or save for another use). In a large bowl, combine dry ingredients. Add the eggs, oil, carrots, pineapple and reserved juice; beat until combined. Stir in walnuts. Transfer to a greased 13-in. x 9-in. baking dish. Bake at 350° for 35-40 minutes or until a toothpick inserted near the center comes out clean. Cool on a wire rack.
For frosting, in a small bowl, beat cream cheese and butter until smooth. Beat in vanilla. Gradually beat in confectioners' sugar until smooth. Spread over cake. Yield: 12 servings.
INGREDIENTS
1 can (8 ounces) unsweetened crushed pineapple
2 cups all-purpose flour
1 cup sugar
1 cup dark brown sugar
2 teaspoons baking soda
2 teaspoons Watkins Cinnamon
1/4 teaspoon salt
4 eggs
1 cup vegetable oil or Watkins Grapeseed Oil...more heart healthy!
2 cups shredded carrots
3/4 cup chopped walnuts
FROSTING:
2 packages (8 ounces each) cream cheese, softened
1/4 cup butter, softened
2 teaspoons Watkins Vanilla Extract
1-1/2 cups powdered sugar
DIRECTIONS
Drain pineapple, reserving 2 tablespoons juice (discard remaining juice or save for another use). In a large bowl, combine dry ingredients. Add the eggs, oil, carrots, pineapple and reserved juice; beat until combined. Stir in walnuts. Transfer to a greased 13-in. x 9-in. baking dish. Bake at 350° for 35-40 minutes or until a toothpick inserted near the center comes out clean. Cool on a wire rack.
For frosting, in a small bowl, beat cream cheese and butter until smooth. Beat in vanilla. Gradually beat in confectioners' sugar until smooth. Spread over cake. Yield: 12 servings.
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