The D-man wrote that to me in a birthday card long ago.

It made me laugh and I thought it fitting to return the gesture.

In addition to my happy wishes, I baked him a classic yellow cake.

It’s the the first birthday cake I’ve baked from scratch; and I’m quite proud.  I got to use my cute-as-a-button 6 inch cake pans too…hooray!

Of course, I made him take a bunch of photos before I let him eat it.

Hey…don’t question my priorities.  I know what’s important!

All in all it was worth it, ’cause I got to see this happy face.

Happy Birthday, buddy!  Even on the fly, you  still take great pictures.

The D-man is on a special diet.

Oh, in case you didn’t know, the D-man is my best friend, web designer, photographer and confidant.  His diet is a combination of many things: gluten free, grain free, sugar free, and soy free.  Umm…that’s a little too much freedom, if you ask me.

Needless to say, baking dessert for him is not so easy.

After butter, the first thing I reach for is sugar-typically brown.  Since it’s on the banned list, I’ve had to improvise.  When you can’t have  sugar, visit this place for the next best thing.

The Bennett Honey Farm is amazing!  They have at least 10 different kinds of honey and let you taste each one.  That’s right!  If you’ve never experienced it before, I highly recommend a honey tasting.  Clover isn’t the only flavor, folks.  Currently, my favorite is Eucalyptus.  Although, Wildflower is a close second.  I use it for honey mustard chicken, lemonade, and now…nut & honey cookies.

I never thought I’d enjoy a sugarless cookie…I thought wrong.

Nut & Honey Cookies
adapted from Elana’s Pantry

2 1/2 cups blanched almond flour
1/2 teaspoon kosher salt
1/4 teaspoon baking soda
3/4 cup walnuts, toasted and chopped
5 tablespoons honey, hopefully Eucalyptus
1/2 cup unsalted butter, melted
1 tablespoon vanilla extract

1. In a large bowl combine almond flour, salt, baking soda and walnuts
2. In a smaller bowl, mix together honey, butter and vanilla
3. Mix wet ingredients into dry
4. Place dough in the refrigerator while preheating the oven
5. Form dough into walnut sized balls
6. Place balls on Silpat or parchment lined baking sheet and press them down with your palm or the bottom of a glass.
7. Bake at 350° until lightly golden, 10-12 minutes
8. Cool and serve

Makes about 20 cookies