2. These little plant creations are AMAZING and I want every single one of them. Bonsai = dire circumstances. Just awesome.
3. I took myself shopping and bought a purple fitted dress that is so Mad Men, it's not even funny. And some spectator Mary Jane pumps to go with it. If only I smoked, I'd get a vintage little cigarette case and talk in a clipped tone. I'm so glad that fitted, ladylike clothes are in style, it's not even funny. Thank you, pencil skirt! You've never steered me wrong.
4. I made an Italian cream cake this weekend and OH MY GOD. It's one of my favorite flavors, but I've never made one. This is the tried and true recipe, y'all, no lie.
Italian Cream Cake
1 cup buttermilk
1 teaspoon baking soda
1 stick (1/2 cup) butter
1 cup vegetable oil
2 cups sugar
5 eggs, separated
3 teaspoons vanilla
1 cup flaked coconut (from PW: If you think you hate coconut, trust me: I do too, and I love it in this recipe)
1 teaspoon baking powder
2 cups all purpose flour
2 8-ounce packages cream cheese
1 stick (1/2 cup) butter
2 teaspoons vanilla
1 2-lb package powdered sugar
1 cup chopped walnuts
1 cup sweetened, flaked coconut
Preheat oven to 350 degrees.
Grease and flour three 9-inch round cake pans.
Beat egg whites until stiff. Set aside.
Make the Cake:
In a large bowl, cream together butter, oil, and sugar until light and fluffy. Mix in the egg yolks, vanilla, and coconut.
In a separate bowl, mix flour, baking soda, and baking powder.
Alternate adding buttermilk and dry ingredients to wet ingredients.
Mix until just combined, then fold in egg whites.
Pour evenly into the three prepared pans, then sprinkle the top of each pan with 1 (at least) tablespoon sugar.
Bake in preheated oven for 20 to 25 minutes, or until toothpick comes out clean.
Remove from oven and allow to cool for 15 minutes, then turn the cakes out onto cooling racks and allow to cool completely.
Make the Frosting:
In a medium bowl, combine cream cheese, butter, vanilla, and powdered sugar. Beat until light and fluffy. Stir in chopped walnuts and sugared coconut. Spread between layers and serve.
Note: the frosting makes a LOT of frosting, so don't skimp in between the layers. You'll have plenty. I didn't make a thick layer on the bottom and I ended up with leftover frosting. Wah.
Note#2: this is a HUGE cake and will easily feed 20 people. I had a total of 10 mouths to stuff on Saturday and had half a cake left over. And some slices were generous. (I'd go with a knuckle thick slice from now on - it's rich and decadent.)
Now as it is only 81 degrees outside (what?!!?! I live in TEXAS.) I am going to grab my book, "The Family" and read all about the creepy religious politics that are screwing up America, and recline in the lovely sunshine. :)