My husband and I very rarely argue.
But when we do, it is about housework.
My husband never understands why I stomp loudly around the house with a Swiffer Duster, glaring angrily while he reads the newspaper.
He’s puzzled when I emerge from drying my hair 5 minutes before we leave for church and am infuriated at the sight of him and my son watching hunting shows on TV, my child’s hair uncombed, teeth unbrushed, and shoes nowhere to be found.
“Why are you so mad? You know I’ll do anything you ASK me to do…”
ASK being the key word.
It’s like a husband loophole.
Never mind that we leave for church the same time every Sunday and my son always has to have shoes and brushed teeth.
Never mind that my husband has had to dig through the lost sock basket to find a pair to wear 3 times this week.
If I don’t actually pose it as a question, it doesn’t need done in real life.
Man logic – It’s a thing, and it’s basically my mortal enemy.
Sometimes, when I’m in the middle of one of my stomping, mean glare, angry cleanings, my husband will be all, “You know, it seems like I’m always in trouble but you know what? I NEVER get you in trouble”
That’s when I’m like, “well, I keep a spotless house, cook fabulous meals, and am basically raising a child prodigy. If I was married to me, I wouldn’t ever get me in trouble either”.
It’s like he’s trying to get me in trouble for being the perfect wife or something. Quite frankly, it’s ridiculous.
I mean, I am sorry, but if doing everything the exact right way it is supposed to be done all the time is WRONG, then lock me up and throw away the key.
And when I’m NOT busy raising our future president, keeping our home dust and allergen free, and loads of other super important things, I’m usually making desserts.
Last year, while visiting Branson, MO for a few days, I went in this awesome bakery that had the coolest cake desserts. One of them was cups that had a layer of whipped mousse in the bottom, topped with cake and frosting. The mousse had a light, ice cream like texture and the combination was amazing.
I decided to recreate that dessert with an orange creamsicle mousse, carrot cake, and cream cheese frosting.
I topped it off with pecans and a cherry, because it seemed like the obvious thing to do.[/donotprint]
Carrot Cake Parfaits
- 12 1/2 pint canning jars
- Carrot Cake, baked and cooled (I used Duncan Hines Decadent Carrot Cake Mix, baked in two 9 inch round pans)
- 8 oz block cream cheese, softened
- 1/3 cup orange juice
- 1/2 cup powdered sugar
- 8 oz tub Cool Whip
- 8 oz block cream cheese, softened
- 1 stick (1/2 cup) butter, softened
- 1 teaspoon vanilla
- 4 cups powdered sugar
- Chopped pecans and maraschino cherries, for garnish
1. Prepare Mousse: In the bowl of a mixer, whip cream cheese with the whip attachment until smooth. Add orange juice and whip until combined. Running the mixer on low, add powdered sugar. Once powdered sugar is mixed in, increase speed to medium high and beat until smooth. Fold in Cool Whip until completely mixed in. Refrigerate until you’re ready to use.
2. Prepare Frosting: In the bowl of a mixer, beat cream cheese and butter until combined. Add vanilla and powdered sugar and beat on low until just combined. Increase speed to medium high and beat for about a minute, until frosting is smooth, light, and fluffy.
3. Cut cake into circles that fill fit in the jars. You can either use a round biscuit or cookie cutter, or the mouth of one of the jars you will be using.
4. Pipe or spoon a layer of mousse in the bottom of each jar. Carefully press a cake circle on top, and finish by piping or spooning frosting on top of that. Add a cherry and sprinkle with chopped pecans.
5. Place a lid on each jar and chill until ready to serve.
[donotprint]These taste almost like a cake and ice cream combo…they are really really good! I can’t wait to try other flavor combinations…the possibilities are endless!
Thanks so much for reading!![/donotprint]