Saturday my firstborn baby turned 23. It's hard to fathom where the years have gone. Marc is just months away from his degree and grown up life and I cannot help but wonder how we got here so quickly. It seems like only yesterday he was my pudgy, curly-haired little cutie looking up at me with giant blue eyes. Now I look up to him in more ways than one.
He's got so many of his dad's great qualities and a love for the Lord that will see him through life.
He's a wonderful older brother and friend to Joe - especially when they aren't hitting each other.
And, I think Marie would agree that he's a pretty great boyfriend, too.
Love him so.
His celebration was very low key this year. Crummy colds and Chris' work schedule meant postponing the family get together but we still had a nice, albeit quiet day. Marc started his day over coffee with a good friend, presents and working on a project Joe is making for him. Dinner at Bella Monica with just the five of us was ideal and Marc and Marie are right - it's a wonderful place! Amazing gluten free meals all around with great service. Italian-style Shrimp and Grits - out of this world!
After dinner we came back home and piled in the living room with cake and ice cream and enjoyed this:
This is an easy and high protein cake that takes just minutes to prepare. If your chocolate chips are dairy free than your cake will be, too.
Chocolate Chip Coconut Cake with Chocolate Glaze
Heat oven to 350 degrees
Prepare one 13 x9 pan by greasing bottom lightly with coconut oil
1 cup Coconut Flour
½ teaspoon Sea Salt
1 Teaspoon Baking Powder
1 cup Coconut Oil, melted
1 cup Sugar
1 Tablespoon Vanilla
Combine all ingredients in bowl of Kitchenaid mixer on low speed to combine. If using a hand mixer be sure to break up any chunks of coconut flour. Increase speed to medium high for two minutes.
1 to 1 1/2 Cup(s) Dark Chocolate Chips (mini chips are also really nice)
Mix on low until incorporated. Pour into prepared pan and bake at 350 degrees for approximately 40 minutes. The cake will be lightly golden brown and the top center will spring back when pressed.
As the cake cools, prepare the glaze.
Melt together over very low heat:
2 cups Dark Chocolate Chips
1/2 cup Coconut Milk
Stir constantly until chips are melted and completely mixed into coconut milk. Spread on warm cake and cool.