The BEST Chocolate Cake Ever….Oh and A Little Inspiration From Jack in The Box!

So the huz turned 32 last week-almost time for me to trade him in for a younger version (kidding). We had two sick littles at home so we stayed in and celebrated with some family bonding and super yummy food. Here is a sneak peak at our birthday-day menu: 

BRECKY: Can I first tell you where the inspiration for this creation came from? Jack in the Box! We were watching tv one night and a Jack in the Crack commercial came on advertising their new 'breakfast sandwich.' I couldn't help but actually mutter the words, 'that sounds really good!' This of course led to the huz shooting me a look of utter excitement and falling off of the couch to get the keys and 'so selflessly' offer to get me a 'frankenfood' creation. I quickly retracted 'no, I mean I am totally going to make this-tomorrow for your birthday!' As I am sure he was a bit disappointed that he no longer had an excuse to hit up the drive thru at 11pm like his college days-I knew I wouldn't disappoint. 

What you will need: 
A big ol' chunk of organic raw cheese
Maple breakfast sausage
Almond flour pancakes
Organic pastured eggs
Grass fed butter
Grade B maple syrup

Maple Breakfast Sausage: 

  • lbs grass fed ground beef or chicken
  • TBL cilantro leaves
  • 2 1/2 teaspoons sea salt
  • 1/2 teaspoon ground oregano
  • 1/2 teaspoon ground sage
  • 1/2 teaspoon black pepper
  • 1/2 cup organic grade Bmaple syrup

In large bowl, mix ground meat, spices and herbs, add maple syrup and mix well. Form patties and fry in iron skillet on medium heat. Brown on both sides.

*You can freeze half of this batch, just pack each pattie between waxed paper then reheat in skillet

Almond Flour Pancakes: **recipe courtesy of the gluten free almond flour cookbook

  • large organic pastured eggs
  • 1/4 cup raw honey
  • 1 TBL vanilla extract
  • 1/4 cup water or raw milk
  • 1 1/2 cups of almond flour
  • 1/2 teaspoon sea salt
  • 1/2 teaspoon baking soda
  • 1 TBL arrowroot powder
  • Coconut oil for frying

Combine wet ingredients together with a hand mixer. Mix dry ingredients in a separate bowl and then add to wet ingredients and blend well with hand mixer. Heat coconut oil in large skillet over medium low heat. Pour 1 heaping spoonful of the batter onto the skillet for each pancake. Cook until small bubbles form on the top of each pancake; when the bubbles begin to open, flip each pancake. Spread grass fed butter on pancakes and set aside.

Poach or fry eggs so that yolk is runny and white is cooked through (1 egg per sandwich). Slice raw cheddar. Place raw cheddar on top of one pancake, then place sausage and top with egg. Cover with another pancake, drizzle some grade B maple syrup on top and EN-FREAKING-JOY! 

DINNER: It was super yummy too-rack of lamb with some tasty brussel sprout slaw-but I know y'all want to get to the best part.....



What You Will Need: 

2 cups almond flour
1/2 cup unsweetened cocoa
1/2 tsp sea salt
1/2 tsp baking soda
1/2-1 cup raw honey
2 large eggs
1/2 cup whole plain yogurt
1 TBL vanilla extract
coconut oil

Preheat oven to 350F. Generously grease a cake pan with coconut oil. In a large bowl combine all of the dry ingredients. In a separate bowl beat the wet ingredients until well blended. Stir all ingredients together and pour batter into prepared cake pan. Bake for 40 minutes until a toothpick inserted into the center comes out clean. Let the cake cool for about 1 hour before frosting.


What you will need:

1 lb of grassfed butter
6 pastured egg yolks
1 cup Grade B maple syrup

In the bowl of an electric mixer fitted with the whisk attachment, beat egg yolks on high speed until light and fluffy, about 5 minutes.

Meanwhile, pour maple syrup into a medium saucepan. Place pan over Medium-high heat; bring syrup to a boil. Cook syrup until a candy thermometer registers 240 degrees (just above soft-ball stage), about 15 minutes.

Remove the saucepan from the heat. While the electric mixer is running, pour the syrup in a slow, steady stream down the side of the mixing bowl into the egg-yolk mixture (it is essential that the syrup touches the side of the bowl as you pour it in so the sugar will be very evenly incorporated and not splatter onto the sides of the bowl) until the syrup has been completely incorporated, about 1 1/2 minutes. beat until the bowl is just slightly warm to the touch, 5 to 6 minutes. Add butter, one piece at a time, until all of it has been completely incorporated and the frosting is fluffy, about 4 minutes more.

I pull my cake out of the cake pan and cut down the center. Frost the bottom half of the cake and place back on the cake pan. Then frost the top of the cake and serve!

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Season Johnson

Season Johnson, B.A., NTP uses her knowledge in preventive healthcare and nutrition science to educate families on how to achieve real health in a real-life way. Through a nutrient dense diet, detox remedies and healthy living, she is helping her 3 year old son, beat cancer and thrive during conventional treatment.