Winter has set in early this year in MN, but why would we be surprised? - it has been a year of fruit basket upset weather-wise all across the country, and follows a wet rainy fall! Nonetheless, I love this time of year and especially the loveliness of celebrating Thanksgiving with family! This year will be a 'first' without Grandma Mohr, and although no one could ever fill her place at the table, I'm sure she is THANKFUL to be with Grandpa for this year's holiday ;)
I am also beyond grateful and thankful for the many friends and customers who have support the journey of Bonnie Mohr Studio during this past year! Your Facebook comments, kind emails, hugs at World Dairy Expo and smiles at our holiday Open House make my job not a job - I love painting for you! Thank you for giving my work meaning and purpose!
We are beginning the outdoor transition of Christmas decorating on the farm before it gets too cold - this is John's department, and helper Ray of course! Thanks guys, it looks great! Lights will go up soon ...there is only so much time between morning and evening chores so it is one thing at a time around here ;)
So what's on your menu this Thanksgiving? The traditional turkey meal, or do you love to try new recipes? I like a mix of both options...
These carrots will be glazed with brown sugar and butter, smelling scrumptious, and baking in my blue speckled enamel roaster Thanksgiving morning - yum, one of my favorite traditional side dishes!
And this lovely Carrot-Pecan cake is all ready for serving - something new I am trying this year! I did a test run a month ago...it tastes as good as it looks - although I substituted cream cheese frosting instead of ice cream. If anyone tries it with ice cream, let me know how that goes!! Recipe below if you'd like to give it a whirl!
Wishing you safe travels, tender fellowship with family and friends, and a wonderful Thanksgiving meal wherever you are this Thanksgiving!
God's Blessings and Love,
Carrot-Pecan Ice Cream Cake
Hands-on time: 35 min.; Total time: 7 hr 15 min, including freezing
Butter for pans
1 cup all-purpose flour
1 tsp. baking powder
1 tsp. baking soda
1 tsp. ground cinnamon
½ tsp. salt
1½ cups grated carrot
½ cup coarsely chopped pecans
½ cup shredded coconut (sweetened or unsweetened)
¼ cup plump dried cranberries or raisins (if dried, place in a bowl and cover with hot tap water, soak for 5 minutes, drain and pat dry)
1 cup sugar
½ cup vegetable oil
2 large eggs
3 pints ice cream, softened (vanilla, butter pecan, rum raisin or your favorite flavor)
toasted nuts and coconut for topping, optional
Directions: Position racks to divide oven into thirds; preheat to 325 degrees. Butter three 9x2 in round cake pans. Line with parchment paper, flour and shake out excess. In a medium bowl, whisk together flour, baking powder, baking soda, cinnamon and salt. In a large bowl, stir together carrot, pecans, coconut and cranberries. In a large bowl, beat sugar and oil on medium until smooth. Add eggs, one at a time, beating after each, until batter is smooth. Reduce speed, add flour mixture, beating until just combined. Gently fold in carrot mixture. Divide batter among baking pans. Bake 35-40 minutes until tester comes out clean, rotating pans top to bottom and front to back after 18 minutes. Cool pans on rack 5 minutes. Unmold cakes, remove parchment paper and cool top side up. Line a 9-inch springform ban with plastic wrap. Add one cake layer, top side up. Using the back of a spoon, cover cake with 1 pint of ice cream. Repeat with second layer, top side down. Repeat with third layer, top side up. Top with optional toppings, if desired. Freeze at least 6 hours before serving. Note: Make ahead if desired; the cake may be frozen up to 2 months.