This weekend after many a Sunday Dinner apart Marc and I were able to partake in our old ritual. For our main course we made some awesome steak seasoned to perfection, potatoes au gratin in my new Le Cruset heart shaped dishes (thank you bf), and a simple salad. All the pictures in this post are full size. I was instructed to make them large in order to demnstrate the full “dankness.”
Close up, note the butter atop the steak, a must for Sunday dinner.
However, the pièce de résistance was dessert. We made the best carrot cake this side of the Mason Dixon line. The recipe came right from FoodNetwork.com from Emeril’s show by some lady named Gigi who knows her shiz. Basically we chose the one that had the best reader reviews. We are so 2.0. The recipe calls for 3 layers of the cake, which we did modify, so before delving in, use those elementary school math skills and cut out 1/3 of it. If you need some help, here are the harder calculations:
- 2 sticks of butter
- 2 Eggs
- 1 1/3 cups of flour and sugar
- 2 cups of carrots (it was about 5 medium carrots grated)
- Everything else just do a little less, but not by much.
Also you may have to adjust the bake time depending on your oven, we had to put it back in for a little while, whoops. The frosting was also amazing, even though we cut the cake recipe we made the full frosting recipe, because cake is so much better when it is oozing in frosty goodness! We also put some raisins on half the cake in the middle. BF likes them, I don’t. The perfect compromise!
Once frosted put in the fridge to set for a bit then remove, slice, and enjoy!