Saturday's Simple Joys

It was a full and busy day today at the library with a steady stream of patrons visiting.
It is always a joy to be working in such a great atmosphere.
This has been a very busy week for me, with most days being gone for work,
appointments both doctor and physio, birthday celebrations and outings with friends etc.

Some of my simple joys of this past week include:
♥ taking my friend L out for her birthday in Fergus and celebrating the gift of friendship
♥ having a wonderful time with friends in Mount Forest and enjoying the gift of laughter
and bonding over crafting.
♥ making progress on my knitting project despite the busy week.
I think knitting could become addictive as I tell hubby 'just one more row'
♥ milder temperatures and noticing the sounds of the birds
♥ being part of a great church and our daughter being in an awesome youth group
as we spent time with parents and teens on Friday evening...so much fun!
♥ Baking for tomorrow's family gathering at our dear family D&M, in the Niagara area

I just had to share this photo of my messy sink for my friend B who thinks my home is perfect.
Ask my hubby...he can assure you that it isn't:)

I have included the recipes for you, both of which I highly endorse...so good!
My friend S emailed this recipe to me after I sampled it last week at a potluck...
...it was so easy she told me:

PUFF PASTRY
72 soda crackers
1 pkg. instant vanilla pudding-prepared with milk
1 large container cool whip-1 litre
1 tin pie filling-blueberry/raspberry -
ED SMITH brand OR -approx 2 cups fresh fruit
Prepare:
In a 9x13 pan....
put 1 layer soda crackers
half of vanilla pudding
1 layer soda crackers
half of cool whip
last half of pudding
1 layer of soda crackers
last half of cool whip

Top with pie filling or fresh fruit.
Refrigerate over night before serving.
If you like you can double the pudding
and put 1 more layer after the last
crackers.
Enjoy!

And this one is... well...The Best!

Canada's Best Carrot Cake with Cream Cheese Icing

Ingredients

2 2cups cups(500 mL) (500 mL) all-purpose flour
2 2tsp tsp(10 mL) (10 mL) baking powder
2 2tsp tsp(10 mL) (10 mL) cinnamon
1 1tsp tsp(5 mL) (5 mL) baking soda
3/4 3/4tsp tsp(4 mL) (4 mL) salt
1/2 1/2tsp tsp(2 mL) (2 mL) nutmeg
3/4 3/4cup cup(175 mL) (175 mL) granulated sugar
3/4 3/4cup cup(175 mL) (175 mL) packed brown sugar
3 3eggeggs
3/4 3/4cup cup(175 mL) (175 mL) vegetable oil
1 1tsp tsp(5 mL) (5 mL) vanilla
2 2cups cups(500 mL) (500 mL) grated carrotcarrots
1 1cup cup(250 mL) (250 mL) drained crushed canned pineapple
1/2 1/2cup cup(125 mL) (125 mL) chopped pecans

Icing:
1 1pkg pkgcream cheese, softened
1/4 1/4cup cup(50 mL) (50 mL) butter, softened
1/2 1/2tsp tsp(2 mL) (2 mL) vanilla
1 1cup cup(250 mL) (250 mL) icing sugar

Preparation:

Grease and flour 13- x 9-inch (3.5 L) metal cake pan; set aside.

In large bowl, whisk together flour, baking powder, cinnamon, baking soda, salt and nutmeg. In separate bowl, beat together granulated and brown sugars, eggs, oil and vanilla until smooth; pour over flour mixture and stir just until moistened. Stir in carrots, pineapple and pecans. Spread in prepared pan.

Bake in centre of 350°F (180°C) oven for 40 minutes or until cake tester inserted in centre comes out clean. Let cool in pan on rack. (Make-ahead: Cover with plastic wrap and store at room temperature for up to 2 days. Or ovenwrap with heavy duty foil and freeze for up to 2 weeks; let thaw before continuing.)

Icing: In bowl, beat cream cheese with butter until smooth. Beat in vanilla. Beat in icing sugar, one-third at a time, until smooth. Spread over top of cake. (Make-ahead: Cover loosely and refrigerate for up to I day.) Tips:Set timer for 5 minutes less than the time specified in recipe, check cake then for the following signs. If the cake is not done, return it to the oven to finish baking.
When is the cake done:
A fully baked cake will spring back when touched in the center. The cake also draws away from the side of the pan, and a cake tester (a toothpick of skewer works well) inserted in the center comes out clean. Also trust your sense of smell: the fresh aroma of butter and sugar wafting out of the oven can be the signal to check the cake.

When cakes emerge from the oven, their structure is set, but the set is still fragile. Let cakes stand in pans on rack for time specified in each recipe, usually 15 to 20 minutes. Run knife around edge of cake, then place rack over pan and invert cake onto rack to cool completely.

(image found online as mine is still in the oven:)

Blessings on your weekend everyone!