I had a wonderful Easter the other day. It was a beautiful day and I got to spend time with Eric and my family. It was also my mom's birthday... the day after the baby was born. Isn't that crazy?
I almost always bake the cake for everyone's birthday. I decided to bake my mom a hummingbird cake for her birthday. A hummingbird cake has banana, pecans, pineapple, and a little bit of spice in the batter, and is frosted with cream cheese icing. Sounds amaaazing, right? Unfortunately, I had to bake the cake after a long night of waiting tables, and I was already exhausted. I tried creating my own recipe, but I failed miserably. The cakes were too thin and I overbaked them. the sides of the cakes got a little bit crispy, so I tried cutting them off. But then the cake wasn't round anymore, and it looked sloppy. So I chucked the whole thing in the trash. The flavor of the cake and frosting were really nice, though, so maybe I'll try again.
The next morning I went to the grocery store and bought a carrot cake for mom. :(
I didn't have a choice! Please don't judge me.
I hope the gift I bought her makes up for bringing a store-bought cake. I bought her a gift card to get a spa pedicure! Oooh. I think I'm going to go with her. Whooooo hooooo. I've never had a pedi before.
Anyway, it was a very nice Easter. I got to hang out with my family, AND Eric's family. I got to eat a lot of barbecue and baked beans. Lots and lots of beans.
My grandma and her husband, Elmer (my step-grandfather?), came down for an Easter visit.
Elmer is quite a character. He turns ninety next month and spends his time driving his minivan around the country with my grandma in the passenger's seat. They often stop to eat at buffets. Elmer's favorite foods include pork chops, corn, and candy corn drizzled with chocolate sauce. He likes to wear suspenders and cowboy hats every day. He enjoys reading Harlequin romance books.
This was his current read:
Is that the Great Wall in the background? I think this one might take place in China. How intriguing!
I googled it - it takes place in Hong Kong. Click here for full description.
Grandma and Elmer visit Mexico quite frequently. I'm not sure what they do there, except buy stuff. They brought us this giant Pooh pinata. I had Eric pose by it. He's a good model.
Other Easter activites included Peep eating. Mmmm Peeps. Who likes Peeps? Raise your hand!
I used to like them. Now I have one, and that's enough.
We had our annual wheelbarrow races, of course. Followed by the potato sack race, and the fifty yard dash.
Just kidding. That would be fun, though. If I have a family one day, I'm going to force them to particpate in family activities.
By the end of the day I was exhausted and couldn't hold my eyes open any longer, and fell asleep in this picture.
I'm dreaming of cookies.
What a day, what a day. So I don't have a hummingbird or carrot cake recipe for you today, but I do have another cookie recipe. Carrot Cake Crisps are crispy cookies made with grated carrots, butter, brown sugar, maple syrup, spices, toasted coconut, toasted pecans and raisins.
So good. SO good, people. You need to try these cookies immediately.
Carrot Cake Crisps
2 cups all-purpose flour
1 teaspoon baking powder
1/4 teaspoon salt
1 teaspoon ground cinnamon
1/2 teaspoon ground ginger
1/4 cup unsalted butter, softened
3/4 cup packed brown sugar
2 tablespoons pure maple syrup
1 teaspoon vanilla extract
1 large egg
1 cup finely grated carrot
1/2 cup sweetened flaked coconut, toasted
1/3 cup finely chopped pecans, toasted
1/3 cup crushed pineapple
1/3 cup raisins
Preheat oven to 350 degrees F. Generously coat cookie sheets with cooking spray.
In a medium mixing bowl, sift together flour, baking powder, salt, cinnamon and ginger. In a large mixing bowl, using a mixer on medium speed, beat together butter, brown sugar and maple syrup until creamy - about 1-2 minutes; beat in vanilla and egg until combined. Reduce mixer speed to low and gradually beat in flour mixture until combined. Beat in carrot, coconut, pecans, pineapple and raisins until combined.
Drop flat, round spoonfuls of batter onto cookie sheets, about an inch apart. Bake 25-30 minutes or until light golden brown and firm. Turn oven off and leave cookies in oven for 1 hour or until crisp. Cool on wire racks.
Makes 20 cookies