Lets talk about adjusting expectations.
Just because you have managed to do something to the highest degree of awesome once (or even twice!) doesn’t mean you should or have to do it that way again.
Just because someone does something super awesome in the coolest way doesn’t mean that you need to be that way either.
So much easier said than done.
While Little isn’t three yet (this birthday is Wednesday) we celebrated his birthday this weekend. The party was not what past parties have been. There was no three layer beautifully decorated cake. The food was simple and easy. The decorations largely commercialized store bought stuff. I felt like the worst mom ever.
And you know what? He loved his party. He woke up the next morning asking if he could have another birthday party.
I am harder on myself than I should be. Letting go and adjusting my expectations I know would make me a happier person. I’ll get there. It’s just going to be one tiny shift at a time.
One place where I refuse to compromise and adjust expectations is with grain free cooking. I want the grain free food so be as good as the with grain varieties. This cake fits that bill perfectly.
So while the cake was frosted rather simply and topped with Pixar rather than homemade coolness it WAS absolutely delicious. Even most of the grain eaters who came to the party agreed that it was delicious.
Little clearly loved it.
One year ago today: Chanterelle Mushroom Risotto
Two years ago today: Buttermilk cake with blackberries
Chocolate Layer Cake (makes 1 two layer 6 in cake)
From Against All Grain
1/4 cup honey
1/4 maple syrup
1/4 cup melted coconut oil
1 1/2 tsp vanilla extract
3/4 almond meal
1/3 cup coconut flour
1/3 cup cocoa powder
1 tsp baking soda
1/2 tsp salt
Preheat oven to 325 F. Place the eggs, honey, maple syrup, coconut oil, and vanilla in the bowl of your food processor. Process till fully combined. Add the rest of the ingredients and process till smooth. Allow to sit for 10 minutes (for the coconut flour to absorb some of the liquid). Meanwhile grease two 6 inch pans and line the bottom with a parchment round. Once the batter has rested divide it between the two pans. Bake for 28-32 minutes rotating halfway through. Check for doneness with a toothpick. Allow to cool completely before removing from pan and frosting. Can be made up to three days ahead.