Yesterday, I blew out eight candles because I turned 26 and 2+6 is eight. I have had the same Cinnamon-Pistachio Bundt Cake for my birthday since I can remember and I just scarfed down the last slice right after snapping a picture:
It tasted just as good as previous years and twenty-six feels just as good, too. 25 was a kind of a tough year. I have had many blessings come my way in the last year--hi, first home! And lots of trials, too--a whole year of trying to get pregnant with no success can really get you down. Now I am 26. I have learned in my 26th year, there will always be someone older and wiser. Lots of people may never take me seriously. Someone will always be married longer than me with more children than I have. Someone will always start a sentence with "Just you wait...." But in my 27th year, it's going to slide right off of me. This year I am content with who I am and what I have. I am going to enjoy my little girl who is getting older each day just like I am. I am going to keep being madly in love with Chris--and there are no "Just you wait's" that will change that. I am going to keep doing what I love doing and re-trying the things I don't (read: laundry and anything that involves heights). I am going to keep smiling and sharing and having people in our home. Twenty-six is going to be a great year. Can't wait to continue sharing all of my trials and triumphs with you.
Cinnamon Pistachio Bundt Cake
1 box yellow cake mix (I like Duncan Hines Butter Recipe)
1 box instant pistachio pudding mix
1 cup sour cream
1/2 cup vegetable oil
1/4 cup water
6 T sugar
2 T cinnamon
Grease bundt pan with butter and dust with a little bit of the cinnamon mixture. Mix first six ingredients and pour half of the batter in dusted bundt pan. Layer the cinnamon mixture on top of the batter and add remaining cake batter. Dust with any remaining cinnamon mixture. Bake at 325 for 50-55 minutes.
You are gonna wish your birthday was every day.