Let's eat cake! Cause guess what today is? My 30th birthday!
So I decided to do something about it. It wasn't overnight, but over the course of this year, I made a few changes. I loved Scott as much as I possibly could. I nurtured new friendships and distanced myself from relationships that were destructive. I did things that scared me. I stopped to smell the roses, metaphorically, and sometimes actually just stopping to smell flowers on our neighborhood walks. I started practicing mindfulness. Slowly, I came to the realization that my dreams weren't a fantasy, but that I actually had it in me to make them a reality. As my 29th year came to a close, I realized it was my best year yet.I'm not dreading thirty anymore. In fact, I'm pretty damn excited. So why not start this decade out with a bang?
Starting the end of this month, I am making the leap into private practice. I've always wanted to start a private practice, but I never really believed it was something I could be successful at. And frankly, I probably wasn't ready until now. Now is the right time.
- 1 cup spelt flour
- 1/4 cup cocoa powder
- 1/2 teaspoon baking soda
- 1/4 teaspoon fine grain sea salt
- 1/4 cup coconut oil
- 1/2 cup natural cane sugar
- 2 large eggs
- 1 teaspoon vanilla extract
- 3/4 cup unsweetened almond milk
- [b]Nutella Cream:[/b]
- 1 cup hazelnuts, soaked in water at least 4 hours
- 2/3 cup almond milk
- 1 teaspoon vanilla
- 2 tablespoons honey
- 2 tablespoons cocoa powder
- Pinch of salt
- Preheat oven to 350 degrees.
- In a medium bowl, whisk together the flour, cocoa powder, baking soda, and salt. In a large bowl or the bowl of a standing mixer, blend the coconut oil and sugar until well combined and creamy. Add one egg at a time, blending until fully incorporated. Scrape down the sides as needed. Mix in the vanilla.
- With the mixer running on low speed, mix in a third of the flour mixture, then follow with half the almond milk. Add another third of the flour, the remaining almond milk and finish with the rest of the flour. Pour into an oiled, 9-inch cake pan.
- Bake about 25 minutes until a toothpick inserted into the center comes out clean. Set aside to cool.
- While the cake is baking, place the hazelnuts in a food processor and blend until they are the consistency of sand. Add the almond milk, vanilla, honey, cocoa and salt and blend again until creamy.
- Once the cake has cooled, frost the with nutella cream and serve.