Carrots With a Twist #CoolWhipFrosting

We LOVE Carrot Cake!  #CoolWhipFrosting

Alison:  If you've visited our blog before, you know that we never need a reason to have a special treat.  We pretty much have them all the time.  We're probably having more treats than you think because we don't share all of them here.

Susie: I know not of which you speak.  Shhhhhhh.  They are listening...

Alison:  Oh geez, what is wrong with you?

Susie: There's still cake left...shhh.  They might come find us and our cake.  Have you no love of cake?  Protect the cake!

Alison:  Back to what I was saying, I had to go to Walmart without you to look for #CoolWhipFrosting.  Due to the fact that you were sleeping, again.

Vanilla #CoolWhipFrosting

Susie: Shopping is detestable. Besides you take for-ever when you go to the store.

Alison:  Well someone has to buy things like groceries and clothes.  We're getting off topic again.  Did you even know Cool Whip made frosting?  Apparently its a new product.  I had to call several stores before I found one in the area that carried it.  The Walmart I went to didn't even carry all three flavors.  They had chocolate and vanilla but no cream cheese.  Which kinda sucked cause I was hoping to put cream cheese frosting on my carrot cake.  But we went with vanilla instead.

Susie:  You should have gotten chocolate.  There was no choice.  Only chocolate.  You fail.

Alison:  Chocolate frosting on carrot cake?  I'm not too sure about that.

Susie:   Madness.  Chocolate + Anything = Yummy

Alison: Sounds a little too strange for me.  Besides chocolate with carrots, raisins, walnuts and orange?  That sounds icky.  I'll make something chocolate the next time I make a treat.  Besides everyone loves this carrot cake.

Carrot Cake Ingredients #CoolWhipFrosting

Look at all the yummy things that go in the carrot cake.  I know vanilla isn't your favorite, but you love carrots, walnuts and raisins.  The batter is so thick.

Carrot Cake Batter ready for the oven.  #CoolWhipFrosting

Susie:  Hmmm, you may continue.  But I expect chocolate in my future.

Alison:  Uh-huh, ignoring that; this cake always turns out perfectly.  I never need to flatten out the layers before I frost it.  Talking about frosting, its a good thing I bought two Cool Whip frostings.  Even though the package said it was enough to frost a two layer nine inch cake, one container only frosted the bottom layer and most of the sides.  It took almost another half of a container to completely frost the cake.

Full Frosted Carrot Cake #CoolWhipFrosting

Susie:  It did take a lot of frosting to fully frost the cake.  Those walnuts do make it look more appealing.  So when are you going to cut it?

Alison:  You'll have to have yours later.  You'll be sleeping by the time we cut it.  Mom will probably get to have a piece before you.

Great afternoon for a special treat with #CoolWhipFrosting!

Susie:  Figures.  I even helped frost it.  I put the walnuts on top too.  Seven and I will have a big piece when I get up.  Carrot cake is breakfast food.  Healthy and all.

Alison:  See you'll get to have it for breakfast.  That's even better than right before bed.  A better way to start the day!

Susie:  You're just saying that cause I can't have any right now.

Alison:  That's not true.  You know cake for breakfast is better than anything else you could have.

Susie:  I guess so, but I still feel like you're tricking me.

Alison: *sigh*  I'm not tricking you.  It just isn't ready right now.  You can also find recipe ideas at Kraft Recipes.  There is also going to be a #CoolWhipFrosting twitter party on Wednesday October 24th at 1 pm EST.

Slice of Carrot Cake #CoolWhipFrosting

I quite like this frosting.  The taste is a mix of Cool Whip and butter cream frosting.  It's light and fluffy but has a very rich taste.  A definite change from any frosting out there on the market.

There is a whole photo album of our shopping trip here on Google+.

I am a member of the Collective Bias™ Social Fabric® Community.  This content has been compensated as part of a social shopper insights study for Collective Bias™ and Kraft Cool Whip.  #CoolWhipFrosting #CBias #SocialFabric All opinions are my own.

Wholesome Wednesday: Orange Cream Pie with Chocolate Meringue

This week's recipe is special.  I've never had a chocolate meringue before, ever.  Neither has my mom.  Which is odd if you think about it because I have and see an amazing number of cookbooks and recipes.  I knew when I saw this that I had to make it.

This recipe comes from a really old Martha Meade cookbook from the early 40's.  I actually didn't change anything as the entire recipe worked just fine.  :)  Also the pie is amazing I made it yesterday afternoon and it was gone after dinner tonight.  Definite endorsement there.

Susie Savors:  This pie ranks quite high up on the savor scale (which I may or may not just be inventing).  Honestly, this pie was airy and cool.  A perfect summer dessert.  The fluffy meringue and thick custard melt in your mouth.  The flavors of chocolate and orange meld together for a burst of freshness.  Expect a cleansed palate after a slice.  For a person that loves fresh fruit pies, I know how dense a slice can be thick with berries or peaches or apple, but this had just the right amount of substance with a kick of sweet.  Ending with a crisp pie crust and you may find yourself sneaking a second piece.

Orange Cream Pie
1/2 cup flour
3/4 cup sugar
1/4 teaspoon salt
2 egg yolks, beaten
1 1/2 cups scalded milk
1 cup orange juice
1 teaspoon grated orange rind
1/2 teaspoon vanilla
1 baked 9-inch pie shell (recipe below)

Combine flour, sugar and salt in the top of a double boiler.  Combine with egg yolks and milk.  Cook over hot water until slightly thickened.  Add orange juice and continue cooking until thick and smooth, about 20 minutes.  Remove from heat, add orange rind and vanilla.  Pour into baked pie shell, top with mounds of Chocolate Meringue and bake in a slow oven, 300 degrees, for 20 minutes.  Remove from oven and let stand, away from drafts, until cool.

Chocolate Meringue
4 tablespoons sugar
1 tablespoon cocoa
2 egg whites, stiffly beaten
3 tablespoons finely chopped nuts (I omitted these)

Add sugar and cocoa slowly to egg whites and beat until smooth.  Fold in nuts last.

Pastry Dough (enough for 1 pie shell)
1 cup flour
1/2 teaspoon salt
1/3 cup shortening
3-4 tablespoons ice cold water

Place flour, salt and shortening in medium bowl.  Using a pastry cutter, cut shortening into flour and salt until mixture is pea sized.  Add just enough water to barely hold dough together.  Turn out on a lightly floured board and roll to fit pie pan.  Fit loosely into a 9-inch pie pan, flute edges and prick bottom and sides.  Bake in a hot oven, 425 degrees, for 10 minutes.