Saturday, February 27, 2010

Ending the Week Sweet

I lucked out with a 4 day weekend this week. I always have Thursdays off and then all of my classes got cancelled on Friday, but I’m not complaining. :-)

A lot of you have been asking what I have been up to lately, so I figured other than just sharing the recipes and meals I’ve been making/eating, I’d share a few pictures of what’s been consuming my time lately.

  • A lot of studying—with mid-terms next week things get pretty busy as in reading, reading, reading, and memorizing.


  • Packing for spring break—I’m taking a trip out to Boston starting next weekend for a few days to visit family. Any blogger’s in the area?—shoot me an email!


  • Reviewing ALOT of great products I can’t wait to share!


  • Enjoying the outdoors—I’ve been doing a lot of snowmobiling and four wheeling.


  • Hanging out with my main squeeze and flying in his airplane. We flew up North to my hometown last weekend which was a lot of fun.


  • And of course I couldn’t have a post without a new and sweet recipe right?! This cake is infused with a blend of aromatic spices, a fruit, AND a veggie! What a way to get five a day!!

Spiced Apple Carrot Cake

Serves 8



  • 1  cups  flour
  • 1/2 + 1/4  cups Splenda (what I used) or  granulated sugar
  • 1 1/8  teaspoons  baking soda
  • 1/2 + 1/4 teaspoons  baking powder
  • 1/2+ 1/4  teaspoons  cinnamon
  • 1/8  teaspoon  ground cloves
  • 1/8  teaspoon  ground nutmeg
  • 1  teaspoons  unsweetened cocoa powder
  •   pinch of  freshly ground black pepper
  • 1/8  teaspoon  salt
  • 1/2  cup  unsweetened applesauce
  • 1/2 c egg beaters
  • 1/2 + 1/4  cups  packed coarsely grated carrots (about 3 medium)
  • 1/2 + 1/4  cups  packed coarsely grated tart apples, such as Granny Smith (about 2 medium)
  • Frosting:

  • 4 oz fat free cream cheese
  • 1/4 c powdered sugar
  • 1 tsp  coconut extract
  • 2/3 c Cool Whip, thawed
  • Directions:

    1. Preheat oven to 350°. Grease 8 inch square pan and set aside. In a large bowl, combine flour, splenda or sugar, baking soda, baking powder, spices, cocoa, pepper, and salt. Whisk to combine, then stir in applesauce and eggbeaters. Stir in carrots and apples.

    2. Pour into pan and bake until cakes pull away from pan sides and a cake tester inserted in center comes out clean, 25 minutes. Transfer cakes to cooling rack and let cool 10 minutes. Turn out onto rack and let cool completely.

    3. Beat cream cheese, cool whip,  and extract until smooth and fluffy, about 3 minutes. Gradually add powdered sugar and mix until combined.

    4. Once cake is cool, cut in half and cut each half in half horizontally. Spread some frosting over it, then top with second layer. Generously frost top and sides of cake with remaining frosting. Cut into 8 double-layer slices.



    Anything new and exciting you’ve been up to?


    Krista said...

    Have you ever been super busy! Sounds like a lot of fun, except for the studying part, that is.

    Sook said...

    Oh what fun you're having! The cake looks delicious. I mailed the cookbook today. You should be getting it soon! :)

    Kim said...

    You and your bf look very cute and happy together! Flying in the airplane and riding on the snowmobiles sounds like a great substitute for cooking!
    The spiced apple cake sounds like a delicious dessert to enjoy with the bf.

    Erica said...

    LOVE this post! Great that you had a four day week. Love the pictures of you and the man! Looks like you two have a lot of fun. And another delicious recipe. I hope you have fun in Boston!

    sophia said...

    I'm boring...nothing new here! But I'll be going to SF for Spring break...
    Boston is cold, too! Bundle up! :-)

    the twins said...

    that cake sounds so good! especially for this cold weather.