The Past 48.

Some of the things I have learned in the past 48 hours:

1. Scream at the top of your lungs at a Dierks Bentley concert at the Houston Livestock Show and Rodeo...until you semi-lose your voice. Raspy voices are super sexy.

2. Don't ever schedule yourself for work (a.k.a. in-store product demonstrations) the day after a night rodeo-ing it up. Smudged eyeliner and glazed over tired eyes are definitely not in style. 

3. Eat all things fried at the rodeo/state fair/whatever you have in your neck of the woods. This includes fried turkey legs, deep fried cookie dough, and deep fried POPTARTS...yes, people, yes. Genius.

4. Make a cake/errrr um cakes...? the morning after you rodeo it up. Because you can never have too much cake in your life. Because cake always makes me feel like a rock star.

5. Don't just make any cake. 

Make cake(s) with a vegan/raw/gluten-free/paleo nut frosting.

I promise it will change your life. 

You can also feel better about those fried pop tarts. 

We can tell ourselves these are better-for-you cakes. 

These cakes are chock full of finely shredded coconut. 

They seriously need nothing else.

It's my little anticipation of summer in a ramekin, yet also a farewell to winter. 

Dear Houston, Texas...can you pick a season? 75 degrees one day, 30 degrees the next...give me a freaking break already. 

I want to wear flip-flops and white sundresses, eat sno-cones everyday, and lay out by the pool with a stack of trashy celebrity entertainment magazines. 

That's it!

Anyways, you deserve this cake. 

Well, really, we all deserve this cake any day of the week but like I said

Friday is extra special.

Plus, they are mini cakes so eating two is totally justifiable. 

Maple Coconut Mini Cakes with Maple Coconut Walnut Cream Frosting:

For the cakes (GF/P):

Ingredients: 

2.5 c. almond flour

1/2 t. baking soda

1/2 t. salt

3 large eggs, at room temperature

1/2 t. pure Mexican vanilla extract

1/2 c. melted coconut oil

1/2 c. pure maple syrup

1 c. unsweetened, shredded coconut

Instructions:

1. Pre-heat the oven to 350 degrees F. Grease 10-12 baking ramekins with cooking spray. Place them on a baking sheet and set aside.

2. In a large mixing bowl, combine the almond flour, baking soda, and salt.

3. Add in the eggs, vanilla, coconut oil, and maple syrup, mixing until a smooth batter forms. 

4. Fold in the coconut.

5. Pour 1-2 tablespoons of the batter into each ramekin. Bake for 20-25 minutes or until the cakes have risen, are lightly golden, and a toothpick inserted into the center of each cake comes out clean.

6. Let the cakes cool completely before frosting. 

Note: You can also pour the batter into a 9-in. round cake pan and bake for the same amount of time. :)

For the frosting (GF/V/P/R): 

Ingredients:

2 c. raw, unsalted walnuts

water, for soaking walnuts

1/2 c. unsweetened, shredded coconut 

3/4 c. unsweetened, vanilla almond milk

1/4 c. pure maple syrup

seeds of 1 vanilla bean

pinch of salt

Instructions:

1. Place the walnuts in a large bowl and cover with water. Let sit overnight.

2. Drain and rinse the walnuts with cold water.

3. Place all of the ingredients in a large food processor and blend on high until you reach a smooth consistency. You may need to add a bit more almond milk depending on how thick or thin you like your frosting. If you want a thinner frosting, keep adding almond milk by the tablespoon. 

4. Pour the frosting into a large mason jar and refrigerate until chilled.

5. Use a flat serrated knife to frost the cooled cakes and dig in!

Serves 10-12. 

MANGIA!!!