BFD

It means "breakfast for dinner". What did you think it meant?

Breakfast went so well Saturday that we decided to repeat it for dinner tonight. This is one meal that I can be assured that my picky eaters will devour. We had bacon and sausage, eggs, biscuits and pancakes tonight. It was good and the only left overs were a biscuit and one piece of sausage-instant sausage biscuit sandwich! and pancakes. I freeze leftover pancakes and just pop them in the toaster for quick school morning breakfasts. The boys love them, so they never go to waste!




I didn't make the carrot cake Saturday, so I"m thinking about making one this weekend. I have a busy weekend coming up, but I think I can get it done.
Here's Ina's recipe. It looks soooo good!

Pineapple and Carrot Cake

For the cake:
2 cups granulated sugar
1 1/3 cups vegetable oil
3 extra-large eggs, at room temperature
1 teaspoon pure vanilla extract
2 1/2 cups plus 1 tablespoon all-purpose flour, divided
2 teaspoons ground cinnamon
2 teaspoons baking soda
1 1/2 teaspoons kosher salt
1 cup raisins
1 cup chopped walnuts
1 pound carrots, grated
1/2 cup diced fresh pineapple

For the frosting:
3/4 pound cream cheese, at room temperature
1/2 pound unsalted butter, at room temperature
1 teaspoon pure vanilla extract
1 pound confectioners' sugar, sifted

For the decoration:
1/2 cup diced fresh pineapple


Preheat the oven to 350 degrees F.
Butter 2 (8-inch) round cake pans. Line with parchment paper, then butter and flour the pans.

For the cake:
Beat the sugar, oil, and eggs together in the bowl of an electric mixer fitted with the paddle attachment until light yellow. Add the vanilla. In another bowl, sift together 2 1/2 cups flour, the cinnamon, baking soda, and salt.

Add the dry ingredients to the wet ingredients. Toss the raisins and walnuts with 1 tablespoon flour. Fold in the carrots and pineapple. Add to the batter and mix well.

Divide the batter equally between the 2 pans. Bake for 55 to 60 minutes, or until a toothpick comes out clean. Allow the cakes to cool completely in the pans set over a wire rack.

For the frosting:
Mix the cream cheese, butter and vanilla in the bowl of an electric mixer fitted with the paddle attachment until just combined. Add the sugar and mix until smooth.

Place 1 layer, flat-side up, on a flat plate or cake pedestal. With a knife or offset spatula, spread the top with frosting. Place the second layer on top, rounded side up, and spread the frosting evenly on the top and sides of the cake. Decorate with diced pineapple.


I also didn't use the white tablecloth on the table. I was going to, but when I got it out, it was badly in need of ironing...so black seemed like a good substitute. I found some silver glittered bottle brush trees at the dollar store on the Christmas clearance rack...so I picked them up, along with some 33 cent each white pillar candles. That's what I made my centerpiece out of. I never got a picture of the set table, because it's always buffet and the table doesn't actually get set! But here's a picture of the centerpiece.




I am so honored! Ginger over at Magical Holiday Home (www.magicalholidayhome.com) has featured Dinner at the Hamlet on the front page of her site! Thanks, Ginger! What an honor! I'm thrilled with the mention, less than thrilled with the picture...I don't let anyone take my picture very often, so it's not surprising that I don't have a good one. Jonah actually took this one!!

Hope over and visit the magic at Ginger's site...it's where Everyday's A Holiday!!

Til tomorrow!