Friday Finds: Mortar and Pestle

Another week has flown by and it was a busy one! Whew! Apart from the huge nap I had on Tuesday, it was go, go, go!

I make no apologies for that nap. In fact, if it was possible, I’d have a huge nap every day. I find that sometimes I even sleep better at night if I’ve had a nap during the day. I know, it makes no sense …

Anyway, yesterday, after I got my hair cut, I had to stop at HomeSense. I mean, it’s right next door to the salon. What’s a girl to do?

That’s where I found this granite mortar and pestle and thought it would make a nice friend for the white set I found ages ago at my junque shoppe.

Mortar and Pestle, Salt and Pepper, Friday Finds, Keeping With the Times

Salt & Pepper

This image was inspired by a photo I found on Pinterest. It’s from Nicky&Max Food Photography. I know mine doesn’t even come close, but I’ve found that I learn by doing and I plan to try a few more versions of this. I am so loving the dark food photography … can’t get enough of it … so I figured I just need to practice, practice, practice.

I’m simply drooling over the amazing photography I found on that site. I don’t do martinis, but I could do rosemary crackers … yummm!

Thank you for stopping by, and here’s to a wonderful weekend everyone!

Friday Finds at Kim Klassen dot com

Carrot Cake: The Best Ever!

“This is the best carrot cake ever” was a compliment I received when I made this cake for one of our dinner parties. This was coming from a guy …

It’s an old recipe, one that my mom used to make and one that we all loved. I tweaked it a tiny bit, substituting 1/2 cup of oil with homemade applesauce. I have to admit, I love the recipe with the full amount of oil but I feel it’s a bit much. The applesauce is a great substitute.

I made the applesauce by cooking the apples in as little water as I could get away with. I didn’t add any sugar, and I blended it as smooth as baby food. The other thing I really like is the addition of toasted, coarsely ground pecans.

It doesn’t even need any frosting as far as I’m concerned …

Carrot Cake, Keeping With the Times

It’s full of cinnamon”y” goodness!

Carrot Cake, Keeping With the Times

The Best Carrot Cake Ever

  • 1 1/2 cups cooking oil* (substitute 1/2 cup of oil with smooth applesauce)
  • 2 cups sugar
  • 4 eggs, beaten
  • 2 cups flour
  • 2 teaspoons cinnamon
  • 2 teaspoons baking soda
  • 2 teaspoons baking powder
  • 3 cups grated carrots
  • 1 cup pecans – toasted and coarsely ground

  1. Beat oil and sugar well.
  2. Add eggs, beat well.
  3. Sift flour, cinnamon, baking soda, baking powder and blend with egg mixture.
  4. Fold in carrots and pecans.
  5. Pour into bundt pan and bake at 350 degrees for at least one hour.

OK, in the end I did drizzle a little cream cheese frosting over it … pure deliciousness!Carrot Cake, Keeping With the Times