Wednesday, June 7, 2017

Carrot Cake recipe

My friends are always asking to write down my recipes. I've been making cakes and cookies for so long I usually just play it by ear. That makes it hard to recreate the cake or cookie later. Many recipes get lost forever because I can't remember what I put in the mix!

Well, this time I made a point to write the recipe down as I went.

For all those who would like to make this delicious carrot cake, here it is!


Preheat oven to 300 degrees - Use baking spray on 2 - 8-inch round cake pans.

2 cups all-purpose baking mix (self-rising flour)
1 teaspoon baking powder
1/2 teaspoon salt
1 teaspoon ground cinnamon
1 cup brown sugar
1/2 cup vegetable oil
1/2 cup apple sauce (unsweetened)
4 eggs
1 teaspoon vanilla extract
3 drops doTERRA cinnamon bark essential oil
(If you don't have doTERRA cinnamon bark essential oil you may use an extra teaspoon of ground cinnamon. Make sure you contact me about how to get pure cinnamon oil).
2 cups shredded carrots
1 cup flaked coconut
1 cup chopped pecans
1 cup crushed pineapple, drained well

Mix baking mix, baking powder, salt and ground cinnamon in a bowl.

Add sugar, oil, applesauce, eggs, vanilla, cinnamon bark essential oil and mix well.

Photo Credit: CK Worley

Stir in carrots, coconut, pecans, and pineapple. Pour into prepared pans and bake for 60 minutes.

Turn the heat up to 350 degrees and bake an additional 10 minutes. (This keeps the cake from falling)

Cool completely.


Mix 1 8oz. package softened cream cheese
With 1/4 cup softened butter
and 2 cups powdered sugar.

Beat until creamy and frost cooled cake.

This is my husbands' favorite cake.
Happy Birthday to Robert and many more!

Friday, May 5, 2017

Cooking Class at Hal's Kitchen

I had such a great time at an event hosted by Don Milich, Max
Dean and Cody Hilbun of Bespoke Wealth Management.

I was so pleased that Julie Kingsley of GRUBER|KINGSLEY
asked me to join her for the festivities.

We met at Hal’s Kitchen for a cooking class.  

Photo Credit: CK  Worley

Hal’s Kitchen is owned by Cyndi Sterne who named the place after her Dad.
Cyndi met us at the door with cheese, figs, and wine.

She was so welcoming and made everyone feel right at home. We were each offered an apron and before we set to work were given a quick lesson on the right way to use knives and the best way to slice and chop.

Photo Credit: CK Worley
Photo Credit: CK Worley

Photo Credit: Ck Worley
Some of the group worked on our meal which consisted of halibut ceviche, beef tenderloin, grilled asparagus and roasted potatoes. Dessert was sponge cake topped with dulce de leche.

Julie, Don and I worked on the dish we prepared to serve the Community Action Center.

That meal consisted of carrots, onion, celery, broccoli rabe, fresh thyme, garlic and topped with seasoned grilled chicken.
Photo Credit: CK Worley
Photo Credit: CK Worley

Cyndi says those at the Community Action Center don’t get many fresh vegetables or protein so it’s her mission to help those families get the nutrition they need.

We had such a marvelous time and I’m so glad I jumped at the chance to not only spend time with Julie but to get to know the folks at Bespoke and Hal’s Kitchen. All wonderful people.
Photo Credit: CK Worley

Gruber and Kingsley Link:

Hal’s Kitchen Link:

Community Action Center Link:

Friday, March 31, 2017

Our house

Here is a link to our beloved Setters Run.

Our new adventure continues-