Can't have too much of a good thing, right? :)
I'm still mucking about with some gluten-free cookies. Remember the Lemon Cornmeal Cookies? They actually started out as these Chocolate Chip Cornmeal Cookies (also gluten-free). I first wanted the chocolate chip cookies, but as I was making them I thought "mmmm, a lemony version of these would be wonderful".
Well, they're both delicious, and so both versions are keepers. I just have to find time to finalize the test versions and get the edits into my computer. It's been a busy few days. Some not so great things - but as for the very great things... one of my best friends had her third baby (so adorable)!! I made her Sniffle Soup and Maple Banana Bread. We also celebrated hubby's birthday on the weekend. I won't tell you how old he is, but here's a hint...
The girls helped decorate his cake. See the swirly blotchy bit to the left of the '3'? That was our younger girl pushing chocolate chips down the same spot in the cake repeatedly and me trying to patch it over! Our older girl made the '3 and 9'. She said "wow, dad... that's BIG!". :)
So, what's the cake? Well, I used my Chocolate Cream Frosting recipe from The Everyday Vegan, and an all-purpose vanilla cake recipe that will be in ED&BV.
This frosting pictured is the ultimate in chocolate frosting. Now, I've harped on about my Triple Layer Chocolate Cream Cake a few times now and have coaxed you to make it. So, finally... here's the last push you need... recipe is now posted! Enjoy - and try not to eat too much of the frosting before decorating your cake. :)