Wedding Photos

Jonathan and I are home in Windsor.  We are getting everything organized and resting up after such a wonderful wedding.  It was beyond perfect – there was so much happiness, joy and love!  Thank you to all of our bridesmaids, groomsmen, and families for making everything perfect.

I will share a few highlights and some of the photos of the food.  We had the reception at the Kingbridge Centre in King City, Ontario.  The food was absolutely delicious.  I had the salmon and Jonathan had the beef.  The fresh seasonal veggies on each plate were flavourful and delicious.  The wedding cake was absolutely perfect.  It was carrot cake and made by Christina at Cocoa Cakery.  All of the flowers were so beautiful and with five layers I can only imagine how much work it took to create!

Getting Ready for the weddingMy BouquetFlowers from the ChurchNewly Weds1044297_10151752104642323_1008248124_nThe CakeSalmon with Asparagus, carrots, spinach and yellow zucchiniCHicken with AsparagusBeef with Seasonal VegetablesWedding Favours Blueberry Grand Marnier JamFather Daughter DanceDancing with JonathanWearing Wedding Sado

Carrot Cake Pancakes

Pancakes are a classic breakfast food for Saturday mornings with family.  They are easy to make and are always satisfying with some delicious maple syrup on top.  I saw this recipe originally on the blog Smitten Kitchen and I made a few changes.  I didn’t add any nutmeg, walnuts or raisins, and I reduced the amount of grated carrot.  There is a recipe for a cream cheese topping for the pancakes, but I felt that would be far to decadent for breakfast.  If you are feeling like the pancakes need a little extras something, give the cream cheese topping a whirl.  The base recipe was fantastic; the brown sugar, cinnamon and ground ginger gave such a soothing warm flavour.  I love cinnamon – I feel like it makes things taste like a warm hug.

Carrot cake is such a classic and so I was truly delighted to find a pancake version.  My sister Laura has made a similar version to these pancakes, but with pumpkin purée.  I would really like to try that next because it sounds amazing.

Pancakes
1 cup all-purpose flour
1 teaspoon baking powder
1/2 teaspoon baking soda
1/2 teaspoon table salt
1/2 teaspoon ground cinnamon
1/8 teaspoon ground ginger
1 large egg
2 tablespoons packed brown sugar
1 cup buttermilk or regular milk
1 teaspoon pure vanilla extract
1 cups finely grated carrots (a larger carrot is best)

Cream cheese topping (optional)
4 ounces cream cheese, at room temperature
1/4 cup powdered sugar
2 to 3 tablespoons milk
1/2 teaspoon pure vanilla extract
Dash of ground cinnamon

Instructions

1.  In a large bowl mix together the flour, baking powder, baking soda, salt, cinnamon, ginger and sugar.

2.  Wash and peel one large carrot.  Then grate the carrot finely (approximately 1 cup or more if desired).

3.  In a separate bowl beat the egg and then add into the dry ingredients.  Add in milk and vanilla extract and stir thoroughly.

4.  Mix in grated carrot.

5.  Use a bit of canola oil for the pan and make your pancakes.

6. Enjoy with maple syrup at brunch.

Cream cheese topping instructions

In a small bowl, beat the cream cheese until fluffy and lump-free. Whisk in powdered sugar, two tablespoons milk, vanilla and cinnamon. If you’d like the mixture thinner, add the remaining tablespoon of milk.

Carrot Cake and Easter Weekend

This is my Mom’s famous carrot cake recipe.  It is always a hit with the family.  Carrot cake is a fair bit of work, but totally worth it.  The cream cheese icing is creamy and sweet and the cake is moist and delicious.

For the decorations I added a Lindt bunny and chocolate eggs for Easter.  I brought this cake to Peterborough with me for Easter dinner on Sunday night with Jonathan’s parents. We had ham, potatoes, glazed carrots, chicken and spinach curry and pork curry. Easter dinner was fantastic, and somehow everyone saved a bit of room for cake. I couldn’t have asked for a better Easter – and Jonathan’s parents tell me that they are very happy to have a baker in the family!

I made two cakes for the Easter weekend – one for Saturday night and one for Sunday night.  My Grandma wanted to keep things simple, so the angel food cake was from a mix.  I had fun making a brown sugar and whipping cream icing for the cake.  In addition my Grandma gave me some beautiful pastel coloured jellybeans for decoration.  With the cake were fresh strawberries and my Dad somehow found ice cream to go with the cake from Gran’s freezer.  My Grandma always has holiday meals planned out well in advance, and everyone in the family helped out with something.  Gran truly makes the best roast beef in the world, and it was even tastier surrounded by family.

At many family events where there are desserts, someone always buys gingerbread men and seasonally themed gingerbreads from Hurst Bakery in Aurora.  These gingerbread cookies are my absolute favourite  They are hard to describe, but they are certainly from the best bakery in Aurora.  If Jonathan and I move to Toronto someday we will always come back to Aurora to visit my parents – and to pick up some of these cookies.

Now, my new and ongoing foodie goal is to perfect a fruitcake.  It is the British tradition for weddings to serve fruitcake as the wedding cake.  For my wedding next year, I am going to start experimenting now on making the perfect fruitcake.  My Mom made her wedding cake, so I hope to carry on that tradition.  There may also be some assorted cupcakes.  Carrot cake cupcakes – sounds like an amazing idea to me!

Ingredients

3 cups all-purpose flour

3 cups sugar

1 tbsp baking soda

1 tbsp cinnamon

1 tsp salt

1 ¼ cup pureed carrot

¾ cup crushed pineapple

1 ½ cup canola or corn oil

1 tbsp vanilla extract

4 eggs

Lindt Bunnies and chocolate eggs for decoration

Cream cheese icing

1 cup cream cheese, at room temperature

6 tbsp butter, at room temperature

1 tsp vanilla extract

3 cups icing sugar

Instructions

  1. Preheat oven to 350 F.
  2. In a large bowl mix together flour, sugar, baking soda, salt and cinnamon.
  3. Peel fresh carrots and slice into small pieces (about three regular sized carrots).  Boil carrots until they are tender.  Place carrots in food processor and puree finely.
  4. Strain excess juice from crushed pineapple.  Remove a bit of the juices from the crushed pineapple.
  5. Whisk together the eggs.
  6. Combine wet and dry ingredients and stir thoroughly.
  7. Place batter in two 9-inch circular cake pans.
  8. Bake for 30-35 minutes or until a toothpick comes out dry from the center of the cake.
  9. Let cool for ten minutes in the pan.  Remove from pan and allow cooling for three hours on a wire cooling rack.
  10. Mix butter and cream cheese and vanilla extract.  Slowly add in icing sugar one cup at a time.
  11. Ice your layer cake and decorate as desired.  Serves 8-10 slices.