Mardi Gras AZ Style

I can't let Mardi Gras go by and not celebrate it!  We continued our tradition of Jambalaya for dinner and a King Cake for dessert.
It is always a party with this crew!
 Hank got the baby this year!  I guess he will helping me with the cake next year. 

And I Think To Myself What A Wonderful World

We have been having a pretty good time in 2016.  My sister Mel and her family sent us real snow from Boston for our Christmas gift.  However, they had some trouble shipping it out, so we had a fun delayed present in January.  
 We got to build a snowman barefoot in the desert!  It was so fun!
 Hank has continued his steak of getting on rainbow.  This makes his sisters very happy as they are all getting special trips to Dairy Queen.  They had so much Dairy Queen they asked Hank if he wouldn't rather get a frappuccino one time!  :)
 Our weekends are full of sports and finally enjoying the warmth outside.
I love making food around the National Days.  We have had blueberry pancakes for dinner on National Blueberry Pancake Day, homemade chicken noodle soup on National Homemade Soup Day. But one of my favorite is National Carrot Cake Day.  I have found a great Eggless Carrot Cake.  Even the dog and horses got carrots this year.
Eggless Carrot Cake
2 cups grated carrots
1/2 cup white sugar
1/2 cup brown sugar
1 tsp vanilla
3/4 cup milk
2/3 cup vegetable oil
2 and 1/4 cup flour
1 tsp baking powder
1 tsp baking soda
1/4 tsp salt
1/2 tsp cinnamon
1/4 tsp allspice

Preheat oven to 350degrees
Grease tow 8 inch round cake pans
Mix together carrots, sugars and vanilla
Add the milk and oil to the bowl
In a separate bowl whisk the dry ingredients and add them to the wet and mix until just combined
Divide the batter equally between the two cake pans.
Bake for 20 minutes until toothpick comes out clean.
Allow to completely cool and then frost with your favorite cream cheese frosting!
Spring is my absolute favorite time of year.  There is so much hope, joy, and anticipation for summer!!