Imagine adding up small numbers from the minute you wake up to the minute you fall asleep...little pieces of paper littering your purse, your room, your kitchen. Numbers consumed my life and I hate math....
I was counting calories, starving myself and for what I do not know. I had anorexia and exercise bulima for most of my twenties, my skin hung off my body, at 5'10" I got close to 100 pounds...I never used my stove because my meals consisted of plain cereals and fat free soy milk...Then it changed.
I was about 7 months into a new relationship and my boyfriend was over after we had a date night and I was so hungry when I got home I ate everything in the house, I felt ill but also like a burden was lifted off my shoulder. I remember picking up a vegan cookbook and found a recipe for a simple coffee cake and decided to try and make it. My boyfriend thought it tasted like oatmeal and I set out to improve it and myself.
Fast forward to about 4 years later and I am trying out new recipes daily and have plans of opening my very own vegan bakery! Right now I am doing catering, organizing vegan bake sales in my town to help shelter animals and getting feed back from my boyfriend on new ideas in the works.
Anorexia is something one never leaves behind and I still have my days but I try to stay positive and think about my sweet new life.
I am giving away a new copy of Vegan Cookies Invade Your Cookie Jar: 100 Dairy-Free Recipes for Everyone's Favorite Treats by Isa Chandra Moskowitz, and Terry Hope Romero. Head over to my blog (http://missmuffcake.com/), tell me what your favorite cookie is. I will pick a winner and contact them via email on Aug. 15.
Because this is Sweet Saturday, I can't leave you hanging with just a story, you need some treats! Check out these yummy cupcakes by Kendy.
Super Walnut Coffee Cupcakes + Coffee Butter Cream Frosting
[makes 12 standard sized cupcakes]
3/4 cup Earth Balance (room temp)
3/4 sugar
3 tbsp. of Egg Replacer with 9 generous tbsp water - mixed
1 1/4 cups ap flour
½ tsp. baking powder
½ cup walnut pieces
1 packet* of Via Instant coffee -Italian Roast- dissolved in 1 tbsp. of hot water
Preheat oven to 350F. Line a 12-cup muffin pan with liners.
Beat the Earth Balance and sugar together until creamy and then slowly add the Egg Replacer mixture. Sift in the flour and baking powder and then mix in. Fold in the walnuts (checking for big chunks, discard those). Divide the mixture between the cupcake liners evenly. Bake for 20-22 minutes until a toothpick comes out clean.
[Coffee Butter Cream Frosting]
2 tbsp. of plain soy milk
1* packet of Via Instant coffee -Italian Roast-
6 tbsp. of Earth Balance
1 1/4 cups of sifted powdered sugar
large walnut halves to decorate
Warm the soy milk in a pan (do not boil) add coffee and stir until dissolved. Let cool in a medium sized bowl till warm - not hot. Beat in the Earth Balance and frosting till creamy. Frost each cupcake and decorate with a walnut half.
*About 2 teaspoons
Thank you so much missmuffcake for your wonderful inspiring post. I can't wait to see what else you bake. I'm sure it will be super yummy! Don't forget! Head on over to missmuffcake's blog and sign up for the giveaway.
1 comment:
I love Kendy's baked goods..especially her brownies and cookies, they're amazingly delicious for vegan goodies!! I can't wait to try these
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