Wow, what a cool way to reflect back for a whole year from the first day I blogged on March 7th 2011, HERE (my paternal Grandfather's Birthday at that, so my Auntie Gladys informed me tonight).
It certainly is a good way to refer back if I so need to prove a point to my whereabouts anytime, since I am have been know to forget at times what I have done or where I have been. There has been days, when I have had to look back a couple days to see what I had done that week .... thank God I have my own back covered, LOL.
Recipe Courtesy of Better Homes & Garden
2 eggs, slightly beaten
3/4 cup packed brown sugar
1/2 cup canola oil
1/4 cup honey
1 tsp vanilla
1 1/2 cups shredded carrot
1 cup shredded zucchini
1/2 cup chopped walnuts
1 1/2 cups all-purpose flour
1 tsp baking powder
1/2 tsp ground ginger
1/4 tsp baking soda
Lemon Cream Cheese Frosting
1 (8 oz) pkg reduced fat cream cheese
1 cup powdered sugar
1 1/2 tsp lemon zest
Preheat oven to 350 degrees F. In a large bowl, whisk together the eggs, brown sugar, oil, honey, and vanilla. Don’t worry about clumps of the brown sugar, those will dissolve as it sits while you prepare the remaining ingredients. Then fold in the carrot, zucchini, and walnuts
In another bowl combine add the flour, baking powder, ginger, and baking soda. Whisk to blend together.
Add to flour mixture to the wet mixture. Stir just until combined. Spread batter into an ungreased 13x9x2-inch baking pan.
Bake about 25 minutes or until a toothpick inserted in center comes out clean. Cool completely in pan on a wire rack.
Once the cake is cooled prepare the frosting. In a medium mixing bowl, beat the fosting ingredients with an electric mixer on medium speed until fluffy. Spread or pipe the frosting over the cooled bars. Makes 36 bars.
Another day almost over, or at least almost over for me, as I think I will be hitting the "sack" very shortly first with a little TV down time here, "Just North of Wiarton & South of the Checkerboard".