Hey everyone. I haven’t been around very much lately because, if you didn’t know, two kids keeps a mommy BUSY. Especially around Christmas time. I am loving being a mom of two though. It is fantastic. We even got a minivan this week. I am really feeling like a full fledge mom driving around town in a minivan. I feel like it was needed as two kids have a lot of stuff. Especially when traveling with two kids (and two dogs to Texas). That is not the great part of being a mom of two, the massive amount of stuff. The great part is the love in this house. Hadley LOVES Noah and Noah loves her. Nathan and I love both of them (and each other) a ridiculous amount. Baby number two has definitely made me become more reliant on Nathan as a dad and as a husband. I think it has brought us closer as a family.
There are a lot of hard parts of being a mom of two, but they are getting easier. The hardest part has been splitting my attention. I hate it. Hadley doesn’t always enjoy it and neither does Noah. But it has to happen. Hadley is learning how to share her attention and I am learning how to focus better on her when possible. Noah just wants to be held all the time and he is happy. That of course can’t happen all the time and he does not always deal with that well. He will learn, he is still young 🙂
Anyways, I really started this post to write about a delicious cake I made for Thanksgiving. It was delicious. I know I already said that but it was. It is a Paula Deen recipe called Spice Cake with Carmelized Pears and Maple Frosting. Long name but doesn’t it sound delicious? It is, remember. I didn’t take a picture because I didn’t think about sharing this recipe until after it was all gone. Here is the recipe though.
Spice Cake with Camelized Pears and Maple Frosting
1 1/2 c. butter (3 sticks), softened
2 c. sugar
1 t vanilla
6 large eggs, separated
2 1/4 c. flour
2 t ground cinnamon
1 t baking soda
1 t ground ginger
1/2 t ground nutmeg
1/2 t salt
1/4 t ground cloves
1 c. buttermilk
maple frosting (recipe follows)
caramelized pears (recipe follows)
1. Preheat oven to 350 degrees. Spray 3 (9-inch) cake pans with nonstick baking spray with flour. (I used two 9 inch pans because I can’t read…I just baked the cakes longer)
2. In a large bowl, beat butter, sugar, and vanilla at medium speed with a mixer until fluffy. Add egg yolks, one at a time, beating well after each addition.
3. In a medium bowl, combine flour, cinnamon, baking soda, ginger, nutmeg, salt, and cloves. Add to butter mixture alternately with buttermilk, beginning and ending with flour mixture, beating just until combined after each addition.
4. In a medium bowl, beat egg whites at high speed until stiff peaks form. Gently fold into batter. Spoon batter into prepared pans.
5. Bake for 16-20 minutes or until a wooden pick inserted in center comes out clean. Cool in pans on wire racks for 10 minutes. Remove from pans and cool completely on wire racks.
6. Spread maple frosting over one cake layer. Top with half of carmelized pears. Top with second cake layer, and repeat procedure. Top with remaining cake layer. Spread remaining maple frosting on top and sides of cake. Garnish with chopped walnuts. Store cake, covered, in refrigerator up to 3 days.
1 c. butter, softened
1 (8 oz) package cream cheese, softened
1/3 c. pure maple syrup
5 c. confectioners’ sugar
1. In large bowl, beat butter, cream cheese and maple syrup at medium speed with a mixer until creamy. Gradually add confectioners’ sugar, beating until smooth.
1/2 c. butter
6 pears, cored, and thinly sliced
1 T sugar
1. In a large skillet, melt butter over medium heat. Add pears and sugar; cook for 20 to 25 minutes, stirring frequently, or until pears are very tender.