My Mother-in-law's Famous Carrot Cake

This cake is delicious!!  I may have made it a couple time over the last few weeks.  It's totally James' fault.  We've been juicing MANIACS at the Clawson home for quite a while now, and those of you who juice anything know, there's a lot of fruit and veggie pulp that is just thrown in the garbage.  If I was really good, or green, or lived somewhere where I was forced to recycle everything, I place these scraps in the compost bin, BUT I don't.  BUT James had a great idea to use the carrot pulp in some carrot cake.  He's so brilliant!  So I guess in my own way I'm recycling or composting my carrot scraps.  And it makes fantastic bread, cupcakes, sheet cake or layer cake.  All these different options with one really great recipe.

James' mom made wedding cakes for years.  Gorgeous cakes!  Hand formed and painted flowers were her specialty.  This Carrot Cake was the cake she made for most of those wedding cakes.  It had to be a hearty cake.  One that could stand up to the stacking, and decorating.  One that tasted amazing as well.  I think you'll love it.  Go ahead and vary some of the add in's if you'd like.  Add raisins, or omit the nuts.  Make it your own.   The first time I made this cake last week, I made it in 2- largish loaf pans.  Last weekend I made the cake in a 9x13 in pan.  I've made it into 24 cupcakes as well, and you can make it into 2- 9 inch cake pans for a layer cake.  It all just depends on how you're feeling.  I didn't frost the loaves, but I did frost the sheet cake.  Both were delicious.  Enjoy!!


My Mother-in-law's Famous Carrot Cake

2 c. sugar
3 eggs whipped first
1 c. oil
3 c. flour
1 t. cinnamon
1 1/2 c. toasted pecans
1/2 t. salt
2 t. baking soda (put in very last so it doesn't get wet)
2 c. finely shredded carrots
1/2 c. shredded coconut
2 t. grated orange rind
1 20 oz. can crushed pineapple WITH juice. (The regular sized can. Not the small ones)

Mix the first 3 ingredients together until smooth. Add everything else except for the soda. Mix well. After the batter is completely mixed add the baking soda. (I don't know why except James' mom said it is a must!) Spoon into prepared 24 prepared muffin tins. Bake in a 350'F oven for 20-25 mins or until the muffin centers are springy.  Cool and frost. The frosting was the best!!!

For 2 loaves, grease and flour 2 9x5 loaf pans and bake 55-60 mins or until toothpick inserted in center comes out clean.

For 9x13 in pan, grease and flour the pan and pour batter in.  Bake for 50-60 mins. or until toothpick comes out clean.

For 2- 9 inch round cake pans, grease and flour the pans and divide batter between the two.  Bake for 40-55 mins. or until the center is springy or a toothpick comes out clean.

Cinnamon Cream Cheese Frosting
This amount of frosting will frost 24 cupcakes, or frost a 9x13 inch sheet cake.  I'd double the amount to make a layer cake.  Just to be on the safe side:)

8 oz room temp. cream cheese
1/2 c. butter at room temp.
Mix until smooth. Add:
4 c. powdered sugar
2 T. brown sugar
1 t. cinnamon

Whip until fluffy. I didn't have to add any milk to thin the frosting. I piped the frosting onto the cupcakes and used the whole batch. If you don't put it on the cupcakes you can eat the whole bowl by yourself. Just make sure you wash the evidence.

Black Bottom Cupcakes

I have a neighbor.  Only one neighbor that lives within voice range.  Their family has heard me yell a time or two at my kids, but they still like us:)  My neighbor is a fantastic cook.  Her daughter was the supreme cookie maker for years until she just recently got married and and moved.  I think it's rude:)  But my neighbor's mother is a fantastic cook as well and every once in a while she sneaks me a new recipe she's tried.  This happened last summer and I just got around to making these cupcakes.

They are wonderful!!!  Now I'm gong to tell a secret here.  The picture shows a lovely frosted cupcake, but in all reality the frosting was plucked off of every cupcake and they were eaten stark naked!  The entire family agreed that these cupcakes can totally stand on their own.  They need no extra dressing and to top that off, they are AMAZING right out of the oven!  So if you want to make them pretty, frost them, but if you want to eat something amazing, don't.

The recipe reminded me of a Red Velvet cake just minus the red food coloring.  It's lovely.  But the cream cheese filling with mini chocolate chips was heavenly!  I think from now on I'm going to call them muffins.  The connotation of muffins is that they're healthy, good for you, breakfast food that you can eat everyday.  Not like a cupcake which is dessert.  These little treats deserve a spot on your regular "muffin" rotation.  Thanks again dear neighbors for the recipe.  Sorry I didn't share:)

Ruth's Black Bottom Cupcakes (Muffins)

Blend and set aside:

8 oz cream cheese softened

1 egg

1/3 c. sugar

6 oz. mini chocolate chips

(This mixture made more than enough to fill a double batch of the cupcakes.  ) I made 27 cupcakes (A double batch) and still had a little of the cream cheese mixture left.

Mix together until smooth:

1 1/2 c. sifted flour

1 c. sugar

1 t. baking soda

1/4 c. cocoa powder

1/2 t. salt

1 c. water

1/3 c. oil

1 T. vinegar

1 t. vanilla

Fill 12-15 cupcake liners with batter.  I scoop them about 2/3 of the way full and the plop a big tablespoon full of the cream cheese mixture in the middle.  Bake at 350' F. for 25-30 minutes.  Until the tops are set.  No icing is need, but if you want you can top with cream cheese frosting or just a chocolate frosting.  They are so good right out of the oven!

Red Velvet Love Cakes

How about a new addition to the bakery sweets lineup. Cupcakes! A few of the bakeries in Utah are doing them now and that's all James needed to hear to finally give in to my requests. I've wanted to make cupcakes for years now, but James just never quite got around to it. But if another Great Harvest is doing it, then by all means it must be important:)

We decided since it's Valentine season we'd start with some Red Velvet Love Cakes. A moist homemade cupcake with yummy cream cheese frosting. It's got all the little high school girls squealing. Come on over to the bakery and try one. They won't last long, but the next cupcake is going to knock your socks off.

Don't tell anyone but I'm going to give you the recipe for these Love Cakes. Since technically it's not a Great Harvest recipe, and I won't have to kill you after giving it out, I'll share. It's a recipe from a dear friend Martha. Martha Stewart that is, and no, I don't know her. I know a man who used to be her neighbor in Connecticut though. He didn't have very nice things to say about her, but I'm sure if she were my neighbor I'd let her borrow a cup of sugar anytime. That's how nice I am to my neighbors :) The recipe comes from her new cookbook entitled "Cupcakes". I knew I need not go any farther than this book for the perfect Red Velvet, and Emma says these Love Cakes are delish. I wouldn't know.............I'm on a diet.

My Dear Friend Martha's Red Velvet Love Cakes

(recipe courtesy of Martha Stewart's Cupcakes)

2 1/2 cups cake flour (not self- rising), sifted

2 tablespoons unsweetened Dutch-process cocoa powder

1 teaspoon salt

1 1/2 cups sugar

1 1/2 cups vegetable oil

2 large eggs, room temperature

1/2 teaspoon red gel-paste food color

1 teaspoon pure vanilla extract

1 cup buttermilk

1 1/2 teaspoons baking soda

2 teaspoons distilled white vinegar

Cream Cheese Frosting

Directions

Preheat oven to 350 degrees. Line standard muffin tins with paper liners. Whisk together cake flour, cocoa, and salt.

With an electric mixer on medium-high speed, whisk together sugar and oil until combined. Add eggs, one at a time, beating until each is incorporated, scraping down sides of bowl as needed. Mix in food color and vanilla.

Reduce speed to low. Add flour mixture in three batches, alternating with two additions of buttermilk, and whisking well after each. Stir together the baking soda and vinegar in a small bowl (it will foam); add mixture to the batter, and mix on medium speed 10 seconds.

Divide batter evenly among lined cups, filling each three-quarters full. Bake, rotating tins halfway through, until a cake tester inserted in centers comes out clean, about 20 minutes. Transfer tins to wire racks to cool completely before removing cupcakes. Cupcakes can be stored overnight at room temperature, or frozen up to 2 months, in airtight containers.

To finish, use a small offset spatula to spread cupcakes with frosting. Refrigerate up to 3 days in airtight containers; bring to room temperature before serving.

Happy Mother's Day to My Muther

I don't think my mom likes Mother's Day because she always seems

to be out of town on that day. I could be wrong, but wouldn't you take it as a sign that she doesn't like the day? Actually it is their Anniversary this week and they're enjoying Hawaii. Lucky ducks. So since I can't sing "Mother I love You, Mother I doooo!"

in sacrament meeting for her today, this post is a tribute to her, and to

show her what she's missing out on treat wise:) and to let her know I love her!

I actually love Mother's Day, more for everyone else than just for me. I love to tell everyone, "Happy Muther's Day, you muther!" Doesn't that sound a little scandelous?

In a good way of course. I also love the way my kids treat me on Mother's Day. My favorite card still is one that Jake made me a few years ago at school.

Each page had a different way he loved me written down and why. On the last page it said, "I will always remember you........." and the kids had to fill it in. Jake wrote, "I will always

remember you when I am on my mission. Crap it is making

me cry right now. It was just a little reinforcement that maybe

I am doing something right as a mom. So happy Muther's Day to all you little muther's out there. But especially to my mom!! I love her guts, and

I think she is and was the best mom ever!

I'm going to list the things my mom taught me, and why I am greatful. First off thanks for teaching me how to make gravy! When I got married it was the only

thing I new how to make, but I can make a mean, lump

free gravy everytime. Every Sun. it was my job to stir the

gravy, as my mom made it. I even got to do this at her house last Sunday.

She would test and stir, and all the while I was learning

from her example. I don't ever remember

her saying, "Now you add this, and do this, and then do that." it was always

just example. Good Mom!

Next is how to keep a clean home. Ours was always spotless, and

I still leave my microwave for her to clean when she comes to

visit. She just does a great job, and is always willing

to help out. I think about her clean house daily. Especially when mine isn't so clean, and I'm trying to be more like her everyday. She could have company drop by at anytime, and not feel a bit sheepish for the mess. There never is one!

I learned a love of serving others through

my mom. I remember all the hours spent at my

grandma Barker's house while my mom put her mom's and her grandma's hair in pin curls. She did it weekly for as long as they were alive. She even did it for their funerals.

She was always doing compassionate service through church, and making dinner for many a sick person in the ward. Every Christmas for years there was

an old man who loved her Praline Pecans, and she

would make him a huge batch for him to share with his family. He always wanted to pay her for it, but she woudn't take it. She just did it out of kindness.

I learned a love for older people through

my mom too. Every Christmas when my dad was

the bishop, she would prepare a special Christmas dinner for

all the widows in our ward. It was always a highlight of the season. I think there were 14-15 little old ladies in our area, and my mom would make

the most deluxe dinner for them. Red table

cloth, Christmas dishes, red stemware,

and a dinner you'd die for. I loved serving the food to the ladies, and seeing them all gussied up. They would tell stories, and I'm sure it was the

most wonderful night of their year. We loved this little tradition!

There are so many other qualities that my mom has that I try

to emmulate everyday. I am thankful for her generous

nature, willingness to talk, willingness to give advice, and also the willingness to

not give advice sometimes. In some circumstances that's

important too. She is always proud of you, and lets me know I;m doing a good job.

I wish you a Happy

Mother's Day mom!!! I love you, and all that you've done for me and my little family. I may have not been your favorite person for quite a few years

growing up, but you are mine now!! I love you and I

hope Hawaii is wonderful, and when you get home I've got some flowers to plant for you!! You're the best!

Here's the treat she's missing. It's probably a good thing

though since we're always on a diet. My mom's favorite dessert is Stawberry Rhubarb Pie, but I must say she may like these little love cups a bit too. The Clawson's are getting them today though. I love the Clawson's too! They are Lucious Lemon

Cupcakes. I have found a new favorite, and I'll bet you $10 they'll

be your favorite too. It's a simple enough

recipe. Just a white or yellow cake mix, but it's what you do after that, that is impressive. Make a batch of Lemon Curd.....the recipe is off the box of

cornstarch. It's just a Lemon Meringue filling, or I guess you could make lemon Jello too. After the cupcakes are cooled you fill a ziploc bag full

of the lemon goodness and stick it into the top of

the cupcake and squirt about 2 T. of the filling in. It works best with a big frosting tip. Then frost with the frosting. They are sooooooo dang good.

And perfect for a lovely little Mother's Day brunch, or dinner!

Again I love you Mom!!!

Lovely Lemon Cupcakes

1 box white or yellow cake mix made according to directions

2 t. lemon zest in cake batter

Make a double batch of lemon curd off the back of a box of cornstarch

Cream Cheese Frosting

1 8 oz cream cheese

1 cube butter

1 pkg. powdered sugar

zest of a lemon, lime and orange

1 c. stabilized whipped cream

1 c. cream whipped,¼ c. powdered sugar1 t. gelatin dissolved in ¼ c. cold water. When bloomed melt over low heat on the stove until melted. Drizzle into cream as you are whipping.

To assemble cupcakes pipe cool lemon curd into the top of the cupcakes. About 2 T. Make cream cheese frosting and then fold in ½ c. lemon curd, and the stabilized whipped cream. Pipe on the top of the cupcakes.

I Love Cupcakes!!

These were amazing. I have been wanting to make these cupcakes for some time now, but I just didn't have a good enough excuse to make and eat 2 dozen lucious cakes. Well the day came. It was my little running buddy Erin's birthday. Now, Erin isn't just any friend. She is the kind of friend that will wake up at 4:40am to go jogging with you any time of year. I have a few of these friends, and let me tell you, just by being together at that early hour and sweating your guts out together makes you bossom friends. I even spill my guts to them every once in a while and tell them how much I love them. How can you not. So, Erin deserved the cupcakes! (and the bonus is we ran super hard that day so she could afford the calories.) Another thing too is that it is carrot cake and a very smart girl named Marca once told me that carrot cake is a vegetable. Why would I doubt her. So here is the recipe. The frosting was out of this world. I could have eaten the whole bowl. The moral of the story is....if you want delicious cupcakes come running with me at 5:00am. I will be your loyal friend forever!!! Happy Birthday Erin!

Carrot Cake Cupcakes (Recipe by James' mom Eileen)

2 c. sugar

3 eggs whipped first

1 c. oil

3 c. flour

1 t. cinnamon

1 1/2 c. toasted pecans

1/2 t. salt

2 t. baking soda (put in very last so it doesn't get wet)

2 c. finely shredded carrots

1/2 c. shredded coconut

2 t. grated orange rind

1 can crushed pineapple with juice. (the regular sized can. Not the small ones)

Mix the first 3 ingredients together until smooth. Add everything else except for the soda. Mix well. After the batter is completely mixed add the baking soda. (I don't know why except James' mom said it is a must!) Spoon into prepared 24 prepared muffin tins. Bake in a 350'F oven for 20-25 mins or until the muffin centers are springy. Cool and frost. The frosting was the best!!!

Cinnamon Cream Cheese Frosting

8 oz room temp. cream cheese

1/2 c. butter at room temp.

Mix until smooth. Add:

4 c. powdered sugar

2 T. brown sugar

1 t. cinnamon

Whip until fluffy. I didn't have to add any milk to thin the frosting. I piped the frosting onto the cupcakes and used the whole batch. If you don't put it on the cupcakes you can eat the whole bowl by yourself. Just make sure you wash the evidence.