BIRF-DAY CAKE!

My mom’s birthday is today!

She’s pretty much 20 years old.

Well, more like a 20 something year old in her 50’s.

I’m not joking…this woman can run circles around me.

Literally.

On 3-4 days of the week, we run about 3 miles together…this woman kicks my bootay.

Not like I’m trying to compete with her (I love a good, steady, pace), but seriously…no 50 something year old has about a 9 minute mile.

I’m back here at 10:20…maybe 😉

Oh, and then there are the people who always say “Oh, that’s you’re mom, I thought that was you’re sister.”

Seriously, people? You just keep giving her that age-defying ammunition she needs.

If she were my sister, our mother would be like 80 something…not happening.

Anyway, my mom is beautiful…not just on the outside, but on the inside.

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She knows best…and usually tells me that she does 😉

I have learned to value her advice over the course of my years on earth.

It’s worked out pretty well for me if I may say so myself.

Some things my mom has taught me…

in no particular order:

1). Love is selfless…my mom is the most selfless person you will ever meet. She is always doing for others, never doing for herself, and always thinking how she can make someone else’s day, month, or year better.

2). Never let anyone touch your eyebrows, this includes, waxing, threading, etc. I learned my lesson when I was younger, and it took me years to grow them out!

Thanks Mom!

3).  Anything can be fixed w/ a coat of paint and a hammer…she is the ultimate interior decorator and has pulled furniture out of dumpsters, off the side of the road, and made them look brand new. That’s creativity, people.

4). Love can hurt…but true love is willing to go to great lengths to survive.

5). True happiness is loving what you do. I have learned this over the past couple ever years, and this statement is truer than ever at this moment in my life. I have found that true happiness lies in my passions for life, not my career title. I’m working on this at the moment…updates soon 🙂

6). There is nothing that a good manicure and pedicure can’t fix.

7). There is nothing that a good bottle of wine can’t fix.

8). You can be furious at someone, yet if the phone rings, it takes you nothing to put a sweet tone of voice on and act like you just won the lottery. THAT IS WHAT I CALL SWAGGER.

9). The cake is always worth the extra calories. Okay, maybe she didn’t physically teach me this one…kind of learned this on my own…but damn, that woman can eat cake like no other.

That’s why I intend to make her gain some weight  jump for joy with this birthday cake.

Now, because my mom loves cake, one type of cake isn’t enough to satisfy her.

She loves them all: red velvet, italian cream, and carrot cake are a few of her faves.

I wanted to surprise her, so here goes nothing.

Y’all…this cake is ONE BOWL.

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There’s Mexican vanilla extract up in this here cake.

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Mexican vanilla is like no other vanilla…it’s pure…and it has a cinnamon like flavor to it.

Then, ya know, I put some cinnamon and vanilla bean up in the glaze.

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Now, what y’all know about that?

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This cake is AHMAAAAZING!

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It literally knocked my socks off.

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The edges are slightly crispy, and the center is super fluffly (super moist, even though I can’t stand that word).

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Oh, and the glaze just seeps right on through the cake like a river of heaven with each bite.

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The cake is purely paleo…the glaze…not so much…it’s okay, I won’t tell!

Are you sold yet?

HAPPY BIRTHDAY MOM! Here’s to another 50+ years of drinking wine and eating cake.

I LOVE YOU!

One Bowl Glazed Vanilla Cake
Author: 
Recipe type: Cake, Dessert
Cuisine: American
Prep time: 
Cook time: 
Total time: 
Serves: 9
 
A fluffy, melt in your mouth cake infused with Mexican vanilla extract and topped w/ a vanilla bean glaze. Gluten-free, paleo, nut-free, refined sugar-free.
Ingredients
  • For the cake:
  • ½ c. coconut flour
  • 1½ c. organic sucanat
  • ½ t. salt
  • 1 t. baking powder
  • 2 large eggs
  • ½ c. extra-virgin olive oil
  • ½ c. light coconut milk
  • 2 T. pure honey
  • 1 t. pure Mexican vanilla extract
  • For the glaze:
  • 2 c. powdered sugar
  • 5 T. light coconut milk
  • ¼ t. ground cinnamon
  • seeds of 1 vanilla bean
Instructions
  1. For the cake, preheat the oven to 350 degrees F. Grease an 8x8 in. cake pan w/ cooking spray, line the pan with parchment paper, and grease the parchment paper.
  2. In a large mixing bowl, combine the flour, sugar, salt, and baking powder.
  3. Stir in the eggs, evoo, milk, honey, and vanilla until a smooth, even batter forms.
  4. Pour the batter into the prepared pan and bake for 45 minutes, or until a toothpick inserted into the center of the cake comes out clean.
  5. Let the cake cool completely.
  6. For the glaze, whisk all of the ingredients together until smooth.
  7. Pour the glaze over the cooled cake and let harden.
  8. Cut into squares and serve.

MANGIA!!!

Comments

  1. Renee says:

    Chelsy
    You make life worth living! love u big

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