Mix hunger, photography, and culinary skills. Add procrastination. Mix until incorporated.
Before I get into these vegan green tea cupcakes, I want to talk about my fitness progress. A few posts ago, I talked about my body image issues and my struggle with my self-esteem. In that post I kind of mentioned that I would be implementing some sort of a fitness plan for myself to improve my health, body, and self-esteem. I can definitely say that I’ve been keeping up with my regiment.
I spent a long time trying to think of different recipes that would yield a green result without using too many food colourings. I’m not boycotting food colouring just yet, I still use it for the occasional macarons or buttercream, but I’m going to attempt to use alternatives when possible. Even though I made this mug cake to have something green for St. Patty’s, the flavours in this cake remind me of home, high school, and growing up.
My two-year blog birthday is coming up soon and while “renovating” my blog, I’ve really had a chance to look back on my old posts and see how far I’ve come in terms of photography. I’m not sure if any of you remember, but pretty much all of my photography back then was awful. [Read more...]
I hit 200 likes yesterday on Facebook! It was so exciting for me! I told you folks on Facebook that I’d make cupcakes, but then I decided I wanted to make mini-heart cakes with lemon as a flavour. And then I thought about one of the commenters on my Vegan Lemon Donuts, who mentioned adding poppy seeds to the lemon donuts and I had a eureka moment. But unfortunately despite my epiphany, these cakes turned out to be a terribly epic failure.
Looking through the past few posts on my blog, I’ve noticed that I’ve been doing more savoury dishes than sweet ones. I had made pumpkin cupcakes last week, but I lost the memory card that had those pictures on them so now I’m down to just one memory card and no pumpkin cupcake pictures! Sad time! But it’s okay, the recipe I had wasn’t the great, it made the cupcakes super super dense and they were just NOT good cold. It was weird. But this banana cake is by far the best, fluffiest, and most moist cake I’ve ever baked. EVER. Seriously. AND! I reduced the amount of processed sugar and butter in it by substituting half agave nectar for the sugar, and banana for the butter. It was deeeeelicious.
Image courtesy of Just-Eat Toronto.
Hey everyone! So I’ve been a little AWOL because I just got back from my trip and I have tons of things on my plate like packing, working, and moving all before mid August where I’ll be working at a music camp for two weeks! Yay! But unfortunately that does not leave a whole lot of time for food blogging. As such, I have a guest post for you from Just-Eat =)
I should be able to post some homemade gnocchi and some yummy Vietnamese foods (but vegetarian!) in the near future.
Enjoy!
I’m on a salted caramel kick right now. It’s a pretty trendy flavour as it is but it is for a good reason. It’s delicious. I’ve also been looking for a great vanilla cupcake recipe for the longest time, and I think I found it! It’s perfectly light, rises beautifully, and has that perfect little crispy top that is great with swiss meringue buttercream. Yum.
Yeah! Another cake for my portfolio. Chocolate cake is one of those things that are unbelievably simple, yet are so decadent. I don’t like eating chocolate too much, but I love the sheen of melted chocolate, when it runs off the spatula in dark, shinny ribbons… gaw. Chocolate is beautiful. Actually whenever I see those Lindt chocolate commercials I want their fancy spiral whisks to spin around in chocolate. [Read more...]
