A certain someone celebrated their 5th birthday yesterday. I will be honest, I knew it was coming up, I even mentioned it here last week, but yesterday came and went and I completely forgot. Oops! Bad pet mom moment. It was wasn’t until this morning over breakfast that I remembered that our Izzy was 5!
Ev and I got on a waitlist to get Izzy not long after we were married. Her breed, English Bulldog, can be quite popular so when we put our names down for her, we didn’t know how long we were going to have to wait to come view a litter or what gender we would have available to us. To our surprise it wasn’t very long at all. I think we can both remember very clearly where we were when we got the call saying a litter was born and we had the chance to come pick a dog. We had escaped down to Seattle for a little over nighter and some shopping when we got the call and were super anxious to get back and go for a visit. The next day we headed out to our breeders, about an hour away from us at the time and oh my goodness it was love at first site. I remember holding her in my hand, one hand, she was about the size of a hamster and I think I said to Ev “give the man your money now.” there was no doubt that she was going to come home with us. About 6 weeks later we went back out to the breeders and she came home with us!
Now she is a far cry from the little hamster in my hands but oh so loveable. She really is a lap dog at heart and just loves to be loved. She might not look it but she is the protector of the family, especially the kids and myself. I have never been a big dog person, but without a doubt I couldn’t imagine life with out her. So to celebrate today Hazel and I whipped her up a birthday cake after breakfast. It’s actually a cake I’ve made and shared in the past, see it here. I have adapted the recipe a bit and was much happier with this new version. The cake was light and fluffy and should we have sampled it with her, it would have the same texture as a regular birthday cake.
- 1 Cup Flour
- 1 tsp Baking Soda
- 1 Cup Grated Carrot
- 1/4 Cup Oil
- 1/4 Cup Peanut Butter
- 1/3 Cup Honey
- 1 Egg
- 1/4 Cup Peanut Butter
- 1-2 Ripe Mashed Bananas
- Mix together the flour and baking soda.
- Add in the rest of the ingredients and mix well.
- Spoon into an 8 inch cake pan or three smaller pans for a tiered cake.
- Bake at 350 for approx 15-20 minutes, until golden brown and tooth pick comes out clean.
- Once cake is cooled mix together icing and ice cake.
- Mash bananas well until smooth and creamy.
- Add in peanut butter and mix well.
- Ice cake and serve 🙂