When I first met you, I was a young, naive eighteen year girl, and you were a grown-up ninteen year old man. Wow, nineteen years old, I thought, what a mature age.
It's true when they say you don't choose the person you fall in love with, it just happens. You took my breath away with your perfect teeth and smile(though you still harbor intense hatred for your old orthodontist). With your goofy and semi-inappropriate humor that always had me laughing so hard I cried. With your ability to both go to school full-time and work full-time. Who does that? And walk 3 miles each way, to and from work every day. At 6 am. After you had been up late the night before playing shows with your band. The band that you were the lead singer, keyboardist, and drummer for. Yeah, you were pretty much the most awesome guy I ever met.
This week you turn twenty-nine years old. Ten years have gone by and you still take my breath away. Your smile, it will always get me. Your dedication to learning and achieving personal goals is something I greatly admire. You make me want to be a better person.
Happy twenty-ninth birthday. I love you to the moon and back. Or maybe to UDF 2457 and back. I'm sure you like that reference much more. I feel so privileged to have known you for ten years. To have watched you grow and adapt. To have experienced so much with you. And just to love you. I look forward to 10x10 years more.
Chocolate Peanut Butter Ice Cream Cake
makes one 8-9" round cake
for the crust:
1 c natural creamy peanut butter
1 c vegan granulated sugar
1 tbsp flaxseed meal mixed with 2 tbsp warm water and set aside for 5 minutes
1 tsp vanilla extract
1/2 gluten-free oats
for the frosting:
1 c raw cashews, soaked overnight
1/4 c natural creamy peanut butter
2 tbsp almond milk
1 tbsp brown rice syrup
1/3 c vegan chocolate chips
1 tsp coconut oil
To make crust: Preheat oven to 350. Line the bottom of a spring form cake pan with parchment paper. In a food processor, mix together peanut butter and sugar. Scrape down sides when necessary. Add in flax egg and vanilla and continue to mix. Lastly, pulse in oats until just combined. Press dough into the bottom of the cake pan. Bake in preheated oven for 12 minutes. Allow to cool, then place in freezer.
Prepare ice cream. When finished processing, scoop ice cream into cake pan(on top of prepared crust). Cover with aluminum foil and place in freezer.
Once ice cream is frozen, make frosting. In food processor, blend cashews until a cream is created. Add in peanut butter and continue to mix. Lastly, add in almond milk and brown rice syrup and mix until completely smooth. Scoop out the frosting onto the cake and quickly smooth over the entire surface of the ice cream. Cover and place in freezer.
Lastly, bring a small pot of water to boil. Place a glass bowl overtop of the pot and add the chocolate chips. Stir continually until the chocolate chips are completely melted. Add in the coconut oil and continue to stir until chocolate is very smooth. Drizzle melted chocolate over ice cream cake. Enjoy!