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Looks like I’m late again. Sorry about that. I have plenty of excuses, but they’re not worth listing. Well, maybe one or two. I had every intention of publishing Forever Love or Abducted, (same story, I just haven’t decided on the title yet.). Anyway, as most of you know, the story is a complete rewrite of When the Past Came Back. It was edited by an editor and published at The Wild Rose Press. It is now out of print. The editing marks are on the final draft of that book cannot be removed. I’ve tried to save the rewrite and publish the new version, but the marks keep showing up and CreateSpace won’t accept it. Bottom line, I’m retyping the story. As of now, I’m on Chapter 9, and I think there are 37 chapters. I’ll get it done. It just takes time. Seems like every time I start typing, I get sleepy and start making mistakes. On the good side of that coin, I’ve found a few mistakes that I can correct, and I’ve made more changes. I hope for the better. But, you be the judge of that. And another reason is I have no idea what I want the book cover to look like. With all of my other books, I knew exactly what I wanted the cover to look like. With this one, I am totally lost. I’m also working on Hidden Secrets. It is getting so exciting. I believe there is a hurricane about to hit the coast of Texas. It could impact Weber, Texas which sits about seventy-five miles south of Dallas and a hundred miles west of the Louisiana line. What’s the worst that can happen? We only planted English peas and onions in our garden this year. Our neighbor planted the rest of the plot with corn. I have two rows of sweet corn and the rest is field corn. I still have plenty of beans, peas, and squash in the freezer. The only thing I’m going to miss is tomatoes. I love my salsa, Rotel, and canned tomatoes. They just make anything I cook taste so much better. We’ll plant them next year. No jalapenos this year, either. Bummer. We are planning a major trip this year. It will be a great adventure for the kids. I think we’ll enjoy it too. It will be our first time at Disney World in Orlando. A very good friend of mine is making all the arrangements, scheduling the reservations, and booking the place we will lay our heads. I think I made a mistake, though. I should have us coming in one day earlier, but I’m not changing anything now. The recipe I have for you this month looks so great. This is one I haven’t tried yet, but I plan to in the near future. If you cook it before I do, please let me know how it turns out. It looks like it takes some time, and that is one of the reasons I haven’t tried it yet. The other reason is, it’s loaded with calories, and I’ve cut back on those so I can drop a few pounds before our trip. Carrot Cake Cheesecake Cake Ingredients:
FOR THE CARROT CAKE LAYERS • 2 cups granulated sugar • 1 cup canola oil • 4 large eggs • 2 cups all-purpose flour • 1 tsp baking soda • 1 tsp baking powder • 1/4 tsp kosher salt • 2 tsp ground cinnamon • 2 cups shredded carrots FOR THE CHEESECAKE LAYER • 2 packages (8 oz each) cream cheese, softened • 1 cup granulated sugar • 1/4 tsp kosher salt • 2 large eggs • 1/4 cup sour cream • 1/3 cup heavy whipping cream FOR THE FROSTING • 1 cup unsalted butter, softened • 1 package (8 oz) cream cheese, softened • 1 tsp vanilla extract • 1/4 cup heavy cream • 4 cups powdered sugar • 1 cup chopped pecans DIRECTIONS: FOR THE CHEESECAKE LAYER Prepare the cheesecake layer first. This can be done early in the day, or the night before. If freezing the cheesecake, can be stored 1-2 weeks in the freezer. Preheat oven to 325 degrees. Using a large roasting pan, add 1 inch of water to the pan. Place it on the lower 2/3 of the oven! Allow it to preheat in the oven. Prepare 9-inch springform pan by wrapping bottom of pan (outside) with a double layer of foil. Line bottom (inside) with a circle of parchment paper. Beat cream cheese with granulated sugar for 2-3 minutes until creamy. Add in salt and eggs, one at a time, beating well after each addition. Beat in sour cream and heavy cream, until light and fluffy (about 2 minutes). Pour into prepared 9-inch springform pan. Place pan in center of preheated roasting pan in the oven, making sure to be careful not to spill water. Bake cheesecake for 45 minutes. Turn oven off and let cheesecake sit in oven for an additional 30 minutes. Remove and cool completely on a counter. When cooled, remove outside portion of the springform pan and place into the freezer for several hours or overnight. I put it in the freezer for about 2 hours. If using within 24 hours, feel free to just refrigerate cheesecake! FOR THE CARROT CAKE LAYERS Preheat oven to 350 degrees F. Grease and flour two 9-inch cake pans. I use Wilton Bake Even Strips to ensure nice, even cakes. Set aside. In a large mixing bowl, combine sugar, oil, and eggs until blended. Add in flour, baking soda, baking powder, salt, and cinnamon. Beat for about 2 minutes. Add in shredded carrots. Pour into prepared cake pans. Bake for 30 minutes. Cool on wire rack for ten minutes. The remove from pans and cool completely. FOR THE FROSTING In a large mixing bowl, combine cream cheese and butter. Beat with whisk attachment for 3 minutes. Add in sugar, vanilla, and heavy cream. Beat for 3-4 minutes until light and fluffy. Fold in chopped pecans. To assemble the cake, layer one layer of carrot cake. Add the cheesecake then top with second layer of carrot cake. Spread on the frosting, first on sides, then on top! Store in the refrigerator, covered, for up to 3 days. ENJOY
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