House News; New House

DM+MK's family have contracted for a new house--similar in size and layout to their former lovely home in Chorvatzsky Grob, Bratislava, Slovakia.

 

So far, there's a foundation.

 

 

 

 

On-site, you get a peek of the Front Range between the neighbors' houses.

 

 

 

This is the same model as theirs. Just around the cul-de-sac.

 

 

 

And, here's a rear view of that house. Their patio and overhang will be much larger than pictured.

 

 

 

Their choices for exterior colors.

 

 

 

 

Our Mountain Girls are ready to explore the 3-bedroom, 2-bath second story.

 

 

 

 

I especially love the front door, and all the doors and trim.

 

 

 

The cabinet fronts will be this, but a bit knottier and a bit darker.

 

 

 

Now, to the important stuff--paint colors, tile, carpet, etc.

 

 

 

The entry, dining room, and kitchen floors will be this.

 

 

 

These Mountain Girls are looking forward to their new house and mountain views.

 

 

 

 

 

And, the heart of the home.

 

 

 

 

 

 

 

Let Them Eat Cake

Our 14-Carat Cake. JF's favorite.

 

A joint effort between MK and I, with remarkable assistance from LG.

 

 

 

 

 

 

 

The Actual Farm Journal Recipe: 14-CARAT CAKE

 

 

Eventually remembered my blog links to a blog post from March 2010 that includes our family's top pick. This varies slightly from Cooks.com, and does include baking temp and time...

 

14-CARAT CAKE

2 Cups Flour, sifted

2 tsp. Baking powder

1-1/2 tsp. Baking soda

1-1/2 tsp. Salt

2 tsp. Cinnamon

2 Cups Sugar

1-1/2 Cups Vegetable oil

4 Eggs

2 Cups Carrots, peeled and finely grated

8-1/2 oz. Can Crushed pineapple, drained

1/2 Cup Walnuts or pecans, chopped

3-1/2 oz. Flaked coconut

 

1. Preheat oven to 350 degrees.

2. Whisk together flour, baking powder, baking soda, salt, and cinnamon.

3. Blend together in separate mixing bowl: sugar, salad oil, and eggs; stir in flour mixture.

4. Add carrots, pineapple, nuts, and coconut; blend thoroughly.

5. Butter or Pam spray (3) 9" round layer pans, or 9 x 13 rectangle.

6. Dust pan(s) with flour or sugar. Shake out excess.

7. Bake 35 - 40 minutes for layer pans, possible longer for 9 x 13.

8. Test for doneness with toothpick--should come out dry and clean.

9. Remove from oven and cool for 10 minutes. Turn cake onto racks to cool thoroughly.

10. Fill layers and frost sides with Cream Cheese Frosting.

 

 

CREAM CHEESE FROSTING

1/2 Cup Butter, softened

8 oz. Cream cheese, softened

1+ tsp. Vanilla

1 lb. Confectioner's [Powdered] Sugar

Milk

 

1. In mixing bowl, blend together butter and cream cheese; add vanilla.

2. Gradually add in powdered sugar, beating well.

3. If mixture is too thick to spread, add a small amount of milk.

 

 

NOTE: Try using only 4 oz. of cream cheese, and more milk. Frosting is still rich and creamy with just a hint of cream cheese.

 

Soccer Tournament

 

 

 

JF's Birthday

 

 

Since we're in Colorado just a few days before our niece's birthday, we get to help her celebrate for the first time in many years. Lots of surprises, including our favorite carrot cake. Found this recipe online at Cooks.com, but it was originally published in The Farm Journal Cookbook.

14 CARAT (CARROT) CAKE
2 c. flour 2 tsp. baking powder 1 1/2 tsp. baking soda 1 tsp. salt 2 tsp. cinnamon 2 c. sugar 1 1/2 c. oil 4 eggs, beaten 2 c. grated carrots 1 (8 1/2 oz.) can crushed pineapple, drained 1 c. chopped walnuts CREAM CHEESE FROSTING: 1/2 c. softened butter 1 (8 oz.) pkg. cream cheese, softened 1 tsp. vanilla 1 lb. powdered sugar Mix first 5 ingredients in large bowl. Add sugar, oil and egg; mix well. Add carrots, pineapple and nuts. Pour into 9 x 13 inch greased and floured pan. Cool in pan for a few minutes and turn onto rack. Beat butter and cream cheese. Add vanilla and confectioners' sugar. Mix well. Frost cake. Iced cake should be refrigerated.