I want spring!

We have been messing around here weather wise since November and we can't get the Spring thing going. It snowed yesterday…That wasn't nice of Mother Nature. I guess we shouldn't mess with her anyway, right? Well I would like to talk to her and say please feel sorry for me and let me go outside with my dogs and have fun. Oh by the way we can't go into the back yard yet. You know when it snows "it" collects. I won't go further, but I have to clean up before I can play back there. At least the front yard is workable. Now is not the right time to talk about food is it? LOL unless:

DOG POOP COOKIES

2 tbsp. butter
1 c. sugar
1/4 c. cocoa
1/4 c. milk
1/8 tsp. salt
1/3 c. peanut butter
1 1/2 c. quick oatmeal
1/8 tsp. vanilla

Combine the first 5 ingredients and bring to a boil. Melt in peanut butter, stir in oatmeal and vanilla. Drop by teaspoonfuls onto wax paper. Cool. This makes about 1-2 dozen. (I multiply the ingredients by 6 to make 7.75 dozen.)

Sorry, I just had to do that…Forgive me?

Anyway I still can't wait. I have been thinking about this since the last time I played "Groundhog Day" on the DVD. My wife and I watch it every year. I wait for the "official" first day of spring and wollahs (French) it is spring…Not! I think it either rained or snowed that day. Anyway, it has to come sooner or later, hoping for the earlier. I worked today and noticed that it snowed! What in the h--- is going on here? I want spring. Don't you! I went shopping the day after Valentine's Day and the whole store was in the Easter mode. What is wrong with people don't they know it is not spring yet? The next big Holiday is Halloween; I think they will change into that as soon as Easter is over. What a hoot. Here are some of the spring goodies I think that you will enjoy.

Spring Celebration Carrot Cake

Prep Time: 30 min
Inactive Prep Time: 1 hr 20 min
Cook Time: 45 min
Level: Easy
Serves: 12 servings

Ingredients
Cake:
1 1/2 cups grated fresh carrots (about 2 large)

1 cup walnut pieces

1/2 cup finely chopped fresh pineapple (see Cooks Note)

2 1/4 cups all-purpose flour
2 teaspoons ground cinnamon
1/2 teaspoon freshly grated nutmeg
1/2 teaspoon ground ginger
1 teaspoon baking soda
1 teaspoon baking powder
1/2 teaspoon fine salt
4 large eggs
1 1/2 cups sugar
1 1/4 cups vegetable oil
2 (4-ounce) jars pureed carrot baby food
Icing:
2 (8-ounce) packages cream cheese (1 pound), at room temperature
12 tablespoons (1 1/2 sticks) unsalted butter, cubed, at room temperature
2 cups confectioners' sugar
1 1/2 tablespoons finely grated lemon zest (about 2 lemons)
1 teaspoon pure vanilla extract
1 1/2 cups fresh pineapple
For the cake:
Directions
Preheat oven to 350 degrees F. Butter 2 (8-inch) square cake pans, line them with buttered parchment paper, and dust with flour.
Toss the carrots, walnuts and 1/2 cup pineapple with 1/2 cup of the flour in a small bowl and set aside.
Whisk the remaining 1 1/2 cups flour, cinnamon, nutmeg, ginger, baking soda, baking powder and salt together in a medium bowl.
In another large bowl beat the eggs and sugar with an electric mixer until thick and light, about 5 minutes. While continuing to beat the eggs slowly, gradually add the oil, and then the pureed carrot.
Scatter the dry ingredients over the wet and then gently fold them together to make a loose batter. Gently fold the nuts, carrots, and pineapple into the batter. Pour into the prepared pans. Bake the cakes until firm to the touch and a cake tester comes out clean, about 45 minutes. Cool cakes in pans on a rack for 25 minutes. Turn cakes out of pans and cool completely on the rack.

For the icing:

Beat cream cheese in a large bowl, with an electric mixer until smooth and fluffy. Gradually beat in the butter until smooth. Sift the sugar over the cream cheese, and beat until smooth. Add the lemon zest and vanilla extract and beat until light and fluffy. Refrigerate to set slightly for about 20 minutes.

To assemble the cake, place a cake layer on a cake stand, plate, or cake board. Spread about half of the icing over top, but leave the sides bare. Sprinkle icing with about half of the pineapple. Top with a second cake layer, and repeat with remaining icing and pineapple. Serve.
Cook's Note: You will need about 1/2 a fresh medium pineapple, trimmed, cored, and finely chopped for the whole cake and frosting.

Praline 'n Cream Shortcake

You should spring for this less-traditional shortcake. It's filled with a yummy caramel whipped cream filling.

Prep Time: 25 min

TotalTime: 1 hour 30 min

Makes: 6 servings
Ingredients:
Shortcake

1 cup plus 2 tablespoons Gold Medal® all-purpose flour
1 cup packed brown sugar
1/3 cup shortening
3/4 cup milk
1 1/2 teaspoons baking powder
1 teaspoon vanilla
1/2 teaspoon salt
1 egg
Filling and Topping
1 1/2 cups whipping cream
1/4 cup caramel topping, room temperature
2 tablespoons powdered sugar
1/2 cup chopped pecans
Directions:
1. Heat oven to 350°F. Grease and flour 9-inch round cake pan. In medium bowl, beat all shortcake ingredients with electric mixer on low speed 30 seconds, scraping bowl constantly. Beat on high speed 3 minutes, scraping bowl occasionally. Pour into pan.
2. Bake 35 to 40 minutes or until toothpick inserted in center comes out clean. Cool 10 minutes. Remove from pan to cooling rack. Cool completely, about 15 minutes.
3. In chilled large bowl, beat whipping cream, caramel topping and powdered sugar with electric mixer on high speed until stiff. Stir in pecans. Split shortcake horizontally. Fill and top shortcake with whipped cream mixture.

Special Touch
Drizzle extra caramel topping over plates for a restaurant-fancy finish.
Variation
Add sliced bananas to this hard-to-top dessert for an extra treat

Triple-Berry Angel Shortcakes

Try a classic spring dessert--angel food cake topped with berries and mounds of whipped cream.
Prep Time: 20 min
Total Time: 3 hours 10 min
Makes: 12 servings

Ingredients:
1 box (1 lb) Betty Crocker® angel food cake mix
1 1/4 cups cold water
1 can (21 oz) raspberry pie filling
3 cups sliced fresh strawberries
2 cups fresh blueberries
Whipped cream, if desired

Directions:
1. Heat oven to 350°F. Make and bake cake mix as directed on box for angel food (tube) pan, using cold water. Cool completely, about 2 hours.
2. In medium bowl, mix pie filling, strawberries and blueberries.
3. Cut cake into 12 slices. Cut each slice in half diagonally to make 2 triangles. Arrange 2 triangles on each of 12 serving plates. Top with fruit mixture and whipped cream.

Variation
Bake a Betty Crocker® SuperMoist® cake mix in a fluted tube cake pan and use instead of the angel food cake mix.

Strawberry-Sour Cream Cake

This quick and easy dessert is a delight to serve, especially when fresh strawberries are abundant.
Prep Time: 15 min
Total Time: 55 min
Makes: 16 servings

Directions:
Cake
3 cups Original Bisquick® mix
1 cup sour cream
2/3 cup granulated sugar
1/2 cup cold water
2 teaspoons vanilla
2 eggs
Topping
1 1/2 cups sour cream
1/3 cup packed brown sugar
3 cups sliced strawberries

Directions:
1. Heat oven to 350°F. Grease and flour 13x9-inch pan. In large bowl, beat all cake ingredients on low speed 30 seconds, scraping side and bottom of bowl frequently. Beat on medium speed 4 minutes. Pour into pan.
2. Bake 35 to 40 minutes or until toothpick inserted in center comes out clean.
3. In large bowl, mix sour cream and brown sugar until well blended. Gently stir in strawberries. Spread topping over warm cake. Store in refrigerator.
High Altitude (3500-6500 ft): No change.


I hope these sweetened your sweet tooth. I am drooling!