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Happy Father's Day = Triple Layer Classic Carrot Cake and Sesame-Ginger Soy Curls

Posted Jun 17 2012 12:00am
Good Evening and Happy Father's Day!

I hope everyone had a great day.  We have spent the weekend spoiling Steve and he deserves it!

One of Steve's favorite desserts is Classic Carrot Cake so Zoe and I set out to make a Triple Layer Carrot Cake.  At first I was going to try and make this cake vegan but Zoe convinced me to go with the Classic Carrot Cake for Daddy's Day.



Triple Layer Classic Carrot Cake
recipe adapted from Food and Wine 



1 cup walnuts (4 ounces) 1 cup all-purpose flour 1 cup whole wheat pastry flour 2 teaspoons baking powder 2 teaspoons baking soda 1 teaspoon Penzey's cinnamon 1 teaspoon allspice 1 teaspoon salt 1 cup grape seed oil 1/2 cup buttermilk 1 1/2 teaspoons pure vanilla extract 4 large eggs 2 cups evaporated cane sugar 1 pound carrots, peeled and coarsely shredded 2 sticks unsalted butter, softened Two 8-ounce packages neufchâtel cream cheese, softened 1 tablespoon pure vanilla extract 2 cups confectioners' sugar Garnish with 1 cup toasted walnuts, finely chopped 
    Preheat the oven to 325°. Butter three 9-inch cake pans; line the bottoms with parchment. Butter the paper and flour the pans. Spread the walnuts on a baking sheet and toast for 8 minutes, until fragrant. Cool and finely chop the pecans. In a bowl, whisk the flours, baking powder, baking soda, cinnamon, allspice and salt. In a small bowl, whisk the oil, buttermilk and vanilla. In a large bowl, using an electric mixer, beat the eggs and sugar at high speed until pale, 5 minutes. Beat in the liquid ingredients. Beat in the dry ingredients just until moistened. Stir in the carrots and walnuts. Divide the batter between the pans and bake the cakes for 45 minutes to 1 hour, until springy and golden. Let the cakes cool on a rack for 30 minutes, then unmold the cakes and let cool completely. In a large bowl, using an electric mixer, beat the butter and cream cheese at high speed until light, about 5 minutes. Beat in the vanilla, then the confectioners' sugar; beat at low speed until incorporated. Increase the speed to high and beat until light and fluffy, about 3 minutes. Peel off the parchment paper and invert one cake layer onto a plate. Spread with a slightly rounded cup of the frosting. Top with the second cake layer, right side up. Spread with frosting.  Top with the third layer and spread the top and sides with the remaining frosting.  Garnish the sides with chopped walnuts and refrigerate the cake until chilled, about 1 hour. Slice and serve.


Yum!
This made Steve's day.  It was also fun to get Zoe involved in the process.
We took a nice family walk today and then Emmet hung out and watched the US Open with Steve.
I was thinking of my own Dad who passed away two years ago.  He was a huge golfer and as you can imagine there was nothing better than watching the US Open on Father's Day.  I knew he would love this and it made me smile thinking about the call I would receive from him after seeing this:



Ha!  This was actually quite funny.
So I found a fantastic Soy Curl recipe on The Kitchn  blog and that is what we served for dinner tonight.  This was a real crowd pleaser.  My kids loved it sans the cabbage salad and Steve loved it too!


Sesame-Ginger Soy Curls with Napa Cabbage Salad recipe adapted from The Kitchn. Serves 4   For the Soy Curls:
2 cups soy curls
2 tablespoons sesame oil
3 tablespoons Bragg's Amino Acids
2 tablespoons brown rice wine vinegar
1 tablespoon brown sugar
1 teaspoon ground mustard
2 tablespoons minced fresh ginger
 2 shallots, finely sliced salt, pepper and sriracha chili sauce to taste For the Salad:
1/2 Napa cabbage, shredded
1 large carrot, shredded
3 tablespoons red wine vinegar
Sesame oil to taste
almond slices for garnish Place soy curls in a medium size bowl. Bring 4 cups of water to a boil and pour over the soy curls. Cover the bowl with a plate and let the curls reconstitute; this takes about 3-5 minutes. Strain and squeeze out excess water with your hands and set aside. In a large skillet, heat the sesame oil on medium-high heat for about 2 minutes. Add soy curls and all other ingredients. Cook on high heat for about 8-10 minutes until soy curls are lightly browned and become a little crispy. Don't stir excessively, or else the soy curls won't brown or crisp. In a large bowl, toss together the cabbage, carrot, sesame oil, and vinegar. Season with salt and pepper, and plate the salad. Put soy curls on the bed of cabbage, garnishing with the almond slices. This is a must try recipe! So besides a few good meals we did actually get Steve a few gifts. We got him a cool linen shirt from: Banana Republic
a book:
Bury My Heart at Wounded Knee cover.jpg


and some local chocolate:


Happy Father's Day to All Those Father's Out There!!
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