Coconut Pecan Italian Cream Cake

Prep: 50 min. Bake 20 min if have 2 ovens...three 9 inch pans don't all fit into my oven so may need double oven batch) + Cooling. 
Makes: 16 servings
From TasteofHome.com Feb/March 2015 magazine pg. 53 recipe, photo from magazine below
pic on the left (pink right strawberry cake I want to try as well since I LOVE HOMEMADE cake)

CAKE:
5 large eggs, separated
1 cup butter, softened
1 2/3 cups sugar
1 1/2 tsp. vanilla extract
2 cups all-purpose flour
3/4 tsp. baking soda
1/2 tsp. salt
1 cup buttermilk
1 1/3 cups flaked coconut
1 cup chopped pecans, toasted

FROSTING:
12 oz. cream cheese, softened
6 Tbsp. butter, softened
2 1/4 tsp. vanilla extract
5 2/3 cups confectioners' sugar
2-4 Tbsp. heavy whipping cream (just used a can of spray cream in my fridge)
1/2 cup chopped pecans, toasted
1/4 cup toasted flaked coconut, optional  (toast in oven watch carefully burns easy!)

1) Place egg whites in a small bowl; let stand @ room temp 30 min. Preheat oven to 350. Line bottoms of three greased 9 inch round baking pans with parchment paper; grease paper.

2) in a large bowl  (used Bosch) cream butter and sugar until light and fluffy.  Add egg yolks, one at a time, beating well after each addition.  Beat in vanilla.  In another bowl, whisk flour, baking soda and salt; add to creamed mixture alternately with buttermilk, beating well after each addition.  Fold in coconut and pecans.

3) With clean beaters, beat egg whites on medium speed until stiff peaks form.  Gradually fold into batter.  Transfer to pans.  Bake 20-25 min. or until a toothpick inserted in center comes out clean.  Cool 10 minutes; remove from pans.  Cool completely on wire racks.

4) For frosting, in a large bowl, beat cream cheese, butter and vanilla until smooth.  Gradually beat in confectioners' sugar and enough cream to reach spreading consistency.  Spread frosting, between layers and over top and sides of cake.  Sprinkle with pecans and if desired coconut.  Refrigerate leftovers (I never do though...??)

Per serving 667 calories (worth it) 36g fat, 18 g sat. fat, 128 mg chol, 402 mg sodium
no wonder I gained a few extra pounds at doc visit this morning!!

not the best cake froster, but it turned out quite nice for my first try...

I'll have to get another 9 inch pan - 3 layers is fun

Dutch Pancakes

Call them what you want, crepes, German or English, at our house they are Dutch pancakes.  That is what my Grandpa and Grandma Mines called them  With a name like Mines you would think they would call them German pancakes.  (Especially since I don't have Dutch ancestry)  When I would stay at my grandparents for a few days, Grandpa would always make Dutch pancakes for breakfast. Served with syrup, powdered sugar or jam and rolled up they make a yummy breakfast.  My favorite!

John and Lizzie enjoying the Dutch pancake tradition!

Dutch Pancakes

1 egg
1/2 cup flour
1/2 cup water - plus maybe a tablespoon or two more
Butter

Heat up a skillet/fry pan on medium.  Mix the egg, flour and water until a fairly thin consistency. Melt about a teaspoon of butter and pour in a pool of pancake batter, roll the pan around until it fills the pan and let cook for a few minutes.  Flip it over and let it cook for a minute more.  Serve.  One egg makes 2 - 3 pancakes.

Easy Ranch Cheese Ball

1 pkg. (8 oz.) cream cheese, softened

1 cup grated cheddar cheese

1 ½ T. ranch dressing mix

3 green onions, chopped

Bacon, cooked and crumbled

Chopped nuts, pecans or toasted almonds

Mix all ingredients together.  Shape into a ball and roll in chopped nuts.  Wrap tightly in plastic wrap and refrigerate at least 1 hour.  Serve with your favorite crackers.  

From the blog: It's Always Autumn
Heather brought this Sunday and it was delicious.  It disappeared!