This week my love & I celebrated 21 wonderful years of marriage. I asked him if he had a do-over, would he do it again? This is what I found on facebook:I would follow my husband to the ends of the world & live in a shack, if I had to. By God’s grace, we’ve had a comfortable life, complete with three marvelous young men. I decided to commemorate how “far” we’d come.This is where we had our first date.Here is where we married.This was the location of our first home.As you can see by the coordinates, I haven’t had to follow him very far… God is so good!
June 15, 2013
Fortunately, Sprouts had berries on sale. Unfortunately, I did not have the time to experiment with flours. Fortunately, I found this:I beat my four eggs then added the sour cream. After that was smooth I added 1 Tablespoon lemon extract and the contents of the cake mix. Once that was all incorporated, I stirred in 1 cup fresh blueberries by hand.I gotta tell you – I am a “batter-licker”. And I tried this one after I scraped it all into my coconut-oiled & rice-floured pan... oh.my.goodness!
I decided to bake the cake at the temperature prescribed by the mix, so I popped my cake into the preheated 325° oven. Therefore, it needed to bake about 45-50 minutes before my tester came out dry.I was positively dying, smelling that cake as it cooled.It was originally served to my guests with a scoop of vanilla ice cream on top. (No one could tell it was GF!)…but it was outstanding the next morning with a little fresh mango on the side.The texture, even two days later, was excellent. Still moist and not at all grainy.
Sooooooo, you’ll have to excuse me – it’s time for my mid-morning coffee. And I still have one slice of this heavenly cake waiting for me from the freezer…