Carrot Cake Pancakes!

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First of all, I would like to apologize for the crazy hiatus.  It wasn't really planned.  I was sick for about 2 weeks and when I finally went to the doctor we found out I actually had strep and not just a little cold which explained why I was (and still am) feeling absolutely horrible.  We promise we're back to posting more regularly though.  Next week we're actually having a giveaway for hitting 500 followers!  

For Easter, we did brunch and one of the things we had was carrot cake pancakes.  We hadn't really planned on it- we just threw them together that morning.  That's how simple they are!

Ingredients:

3 Medium Carrots

1 tbs Baking Powder

2 c Flour

6 tbs Sugar

1 tsp Salt

1/4 c melted margarine

1 c Vegetable Oil

1 tbs Vanilla

2 Eggs

1 1/2 c Water*

1/4 tsp Ground Clove

1/2 tsp Nutmeg

1 tbs Cinnamon

Optional

1 Brick of Cream Cheese

2-3 Cups of Powdered Sugar

Directions:

Start by peeling three medium carrots, then shredding them and finally coating  them in flour.  This helps lock in most of their moisture.

Combine all your dry ingredients in a medium bowl.

Combine all your liquids in a larger bowl. (With the exception of the water)  Use a hand mixer or stand mixer to mix and slowly incorporate your dry ingredients.  As needed, splash water.  Add the carrots last and use a spatula to stir in.  (So they don't get shredded more)

Bake like normal pancakes and eat!

A cream cheese frosting is great on these.  Start with one brick of cream cheese and incorporate about a cup of powdered sugar and a splash of milk.  Slowly add more powdered sugar until you achieve desired taste and texture.

What's your favorite variation on a classic desert?

♥ Cassi ♥ 

Eclair Cake

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If you aren't great at baking or don't have time for involved recipes, this recipe is perfect for you.  It's super simple, super quick, and super good!

• Ingredients 

  • Cake:
  • 1-box graham crackers
  • 3 cups milk
  • 2-small packages instant French vanilla pudding
  • 1-8 oz package of Cool Whip
  • Frosting:
  • 2 tbsp butter- melted
  • 3 tbsp milk
  • 2 tbsp karo light syrup
  • 2 tbsp liquid bakers' chocolate
  • 1 tsp vanilla
  • 1 1/2 cup powdered sugar

• Instructions

  1. Line bottom of 9x13 pan with whole graham crackers. In a larger bow mix pudding with the milk. Once thoroughly mixed, add the cool whip. Pour half the pudding in the pan and smooth out. Add another layer of whole graham crackers before pouring in the rest of the pudding. One more layer of graham crackers to finish the cake.
  2. Mix all the frosting ingredients together and spread evenly across the cake. Refrigerate for at least 4 hours before serving.
  3. -Cassi

Peppermint Sugar Cookies (Recipe)

Since it's the last week of dance before break, I made all my teachers cookies and will be handing them out this week as I have class.  Last year, I made sugar cookies that were shaped like candy canes, this year I decided to actually put candy canes in the cookies.  I think they turned out tasting pretty good!

The cookies from last year

DIY Thursday: Easy Lip Scrub

So today we are starting something new- DIY Thursday.  It will hopefully be something we do weekly with new DIY project ideas!  Let us know what you think by leaving a comment!

Dead/dry skin can ruin the look of lip stick.  Take care of that with a lip scrub. Some lip scrubs can be expensive and some don't work.  Here's an inexpensive one you can make with stuff that's probably already in you kitchen!

What you need:

-tsp. olive oil

-tsp. sugar

You can use less of these, using a tsp of each gets you about 3 uses.

Optional:

-Tooth brush or old mascara brush (clean)

Combine the sugar and olive oil.  

Rub on your lips.  You can use a tooth brush or mascara brush, but if your lips are chapped it will hurt.  You can also use you finger or a tissue.

Don't do this more than once a week because that could damage your lips more.

Store in the refrigerator for up to 2 weeks.