I've always loved cake

Me - Age 1
My very first birthday, thus my very first birthday cake. My mom set it on the floor to try to get my attention. I promptly sat on it. 

Me - Age 1: Hmm. This seat feels different. 
Me - Age 1: Hmm. That kind of looks tasty.
Me - Forever after: CAAAKKKKKEEEE!!!!

Vegan Mug Cake

Uh- that's right, fellas and ladies. Vegan... Chocolate... 1 minute... CAKE! IT'S TOO MUCH TO BEAR!!!
(link to the recipe I used )

And to think, Hubs was about to go to the store just to prevent me from having a psychotic episode. What a swell guy.

Low-carb Cream Cheese Mousse

I have been to low-carb heaven. It tasted like cheesecake.
The inspiration for the recipe can be found here.
Get ready for bliss.


Yin Yang Cream Cheese Mousse with Raspberries
16 carbs total

To make the filling:
  1 8oz package low fat cream cheese (check the label and make sure it says 1 carb per tbsp) allow to soften at room temperature at least 1 hour
2 tsp Splenda
1 tsp. vanilla extract
1 cup heavy cream
1 tbsp Hershey's Dark Chocolate Cocoa Powder (added later)
  Beat heavy cream in a bowl until it forms soft peaks. Add softened cream cheese, Splenda, and vanilla. Beat whipped cream into the cream cheese mixture, using low speed of electric mixer.
Remove half of mixture into one half of a bowl.
Add cocoa powder (add more to taste) and mix well.
Add to the other half of the bowl.

You can line your bowl with raspberries first, and then garnish some on top, or just use this as a dip! Or hell, just eat it with a spoon.
  Chill at least one hour. This will keep in the refrigerator for several days.

Cake?

I have no idea how to kick this off, so I feel like I should start with an explanation about my feelings for cake. Please see this amazing post from Hyperbole and a Half for an example:
http://hyperboleandahalf.blogspot.com/2010/10/god-of-cake.html