Today I want to dedicate this post to my mom, not only because I love her more than chocolate (and I really LOVE chocolate) but because yesterday was her birthday and I would not be the woman I am today without her.

Mom I love you because even on my weakest day you are my strength.

I love you because when i’m craving something sweet you’ll jump in the car with me and drive half way across the city just to keep me company.

I love you because no matter what decisions i’ve made in my life (and believe me there have been some doozy’s) you’ve always been my cheerleader and my biggest support.

I love you because I don’t know of any other mom that could possibly be more proud of her children (she brags about us to everyone but I secretly love it) I think even our mailman thinks i’m great.

And I love you because you are molding me into a strong, confident, beautiful woman inside and out.

I only hope that one day I can be half the woman that you are.

Happy Birthday Muriel I love you

 

And nothing says “Happy Birthday” like a lemon berry trifle with coconut whipped cream.

Lemon Pound Cake

Ingredients

1/2 cup coconut flour
1/4 tsp. salt
1/2 tsp. baking soda
3 eggs
1/4 cup coconut oil
1/4 cup honey
1 tbsp. vanilla extract
1 tbsp. fresh lemon juice and the rind of 1 lemon

Preheat oven to 350

Sift all of your dry ingredients together into a bowl and set aside.

In a separate bowl combine: eggs, oil, honey, lemon and vanilla then whip on high with a hand blender until well combined. Have to get some air into those eggs so your pound cake rises slightly, because lets be honest GF and rising do not get along…

Once everything is whipped, combine with your dry ingredients and transfer into a greased baking dish. Square 9 inch or loaf pan will be just fine.

Bake in the oven for about 20 minutes or until you can insert a knife into your cake and it comes out clean.

Coconut Whipped Cream

Ingredients

1 can of coconut milk

2-3 tbsp. of icing sugar

I can’t even tell you how many times I have tried to make coconut whipped cream but for some reason I have had zero luck. It either turns out like soup and once it even kind of tasted like poo.

But like a true chef I was determined to make it work.

This time great success, it was so flippin’ delicious I was worried I might eat it all before it made it onto the dessert.

I may have been “testing” quite a bit of it, but I was just making sure it was up to cow crumbs standards, or at least thats what I kept telling myself.