30 Life Lessons I’ve Learned From My Sister…
#30: How to put on makeup. And most importantly, how to put on mascara without getting clumps.
#29: How to flirt with boys.
#28: Share. (that was a hard lesson for me)
#27: Confidence is very important. Even if you have to fake it.
#26: Don’t set your cell phone down in a restaurant or the bathroom stall. You will walk away from it.
#25: Rescuing an animal is one of the most fulfilling things you can do.
#24: Rockstar Energy drinks are both very delicious and very bad for you.
#23: Heartbreak is a very real and necessary part of life.
#22: The Office, True Blood, and Glee are all shows worth watching.
#21: Don’t be scared of failure.
#20: Try new things, and especially new foods.
#19: Wearing bright yellow tube socks up to your knees with tennis shoes is not fashionable.
#18: Dressing with a pinup flair is very fashionable.
#17: How to forgive and move on.
#16: If a girl you don’t know is giving you judgmental looks, give her a compliment and she will stop.
#15: Don’t answer the phone when you’re sleeping.
#14: Telling people you are going to do something is really good motivation to make yourself actually do it!
#13: A boy who doesn’t want to be with you, dosen’t desserve to be with you.
#12: Finding a fun way to work out is the only way you will keep working out.
#11: Treasure your childhood and tell stories about it so you don’t start to forget.
#10: Wear lipstick. It’s a game changer.
#9: Wait for the right man. You will know it when you find it, and he will be so worth it.
#8: ALWAYS get back up.
#7: Things do happen for a reason.
#6: Rain on your wedding day is good luck. Just go with it and don’t let it ruin your day.
#5: Keep your head up, even when people are trying to knock you down.
#4: See the world. It’s how you learn about it and about yourself. (one of her biggest lessons to me that I have not yet done)
#3: Dream big.
#2: Live those big dreams. Just do it.
#1: What the true meaning of a best friend and unconditional love looks and feels like.
Happy Birthday Kelsey! I hate that I never get to celebrate with you, but I love you so much. I hear 30′s are supposed to be the best years of your life. If that is true, you have a lot in store for you!
- 3 eggs equivalent of egg replacer (or 3 eggs)
- ½ cup almond milk, (or your milk of preference)
- ¾ cups strawberry puree (made with fresh or frozen strawberries)
- 1½ tsp vanilla extract
- ½ tsp almond extract
- 2 cups cake flour
- 2 teaspoons baking powder
- ½ teaspoon salt
- 1¼ cups sugar
- ⅔ cup unsalted butter (I used Earth Balance), softened but still cool and cut into pieces
- 1½ cups butter (I used Earth Balance non-dairy), at room temperature
- 4 cups confectioners’ sugar
- 1 tablespoon almond milk (or other milk)
- 1 tsp almond extract
- 1 vanilla bean, split and seeds scraped
- ½ cup strawberry puree (made with fresh or frozen strawberries)
- Preheat oven to 350 degrees.
- Grease and flour 2 8- or 9-inch cake pans, and set aside.
- In a small bowl, whisk together the egg replacer (or eggs), milk, strawberry puree, and vanilla and almond extracts. Set aside.
- In the bowl of a standing mixer, combine the flour, sugar, baking powder, and salt.
- With the mixer on low, add the butter one piece at a time, mixing until the dough comes together and looks sandy (do not allow the mixture to become doughy)
- Add about half of the wet mixture and mix on low speed until incorporated.
- Increase to medium-high and beat until light and fluffy.
- With the mixer on low speed, slowly add the remaining wet mixture until incorporated.
- Scrape the bowl, if necessary, then increase speed to medium-high and beat for about 20 seconds. The batter will just barely look a little curdled.
- Divide that batter evenly between the prepared pans.
- Bake for 23-25 minutes, or until a toothpick inserted in the center comes out clean.
- Cool completely before frosting.
- In the bowl of a standing mixer, whip the butter for 8 minutes on medium speed, until the butter is light in color and creamy.
- Add the sugar and milk and mix on low speed for 1 minute.
- Stir in the vanilla bean seeds and almond extract.
- Increase mixer to medium speed and whip the mixture for another 6 minutes, until the frosting is very light and creamy.
- With the mixer on low, incorporate the strawberry mixture.
- Use frosting immediately or store in an airtight container in the refrigerator for up to 2 days. Allow to sit at room temperature for 10 minutes before using out of the refrigerator.