Thursday, May 10, 2007
I like my coffee to taste like a milkshake too.
Those are the delicious Apricot-Glazed Almond Cupcakes I made from a recipe straight out of Vegan Cupcakes Take Over The World tonight. I'm obsessed with this book; it has incredible, creative recipes that are so basic to make. For this recipe, I swapped out almond meal with 1/2 cup of ground flaxseed; both because (a) I didn't have almond meal and (b) I like to pretend my sweets are healthy for me. Eat your fiber and stay regular! Also, I used about half a cup of whole wheat flour and the rest in unbleached all purpose flour and I didn't notice a difference in the rise or crumb. Finally, the apricot preserves are not just pure apricot but the Organic Apricot Orange Preserves from Trader Joe's (grocery store of my heart). This weekend I'll be making the Lychee Cupcakes with Coconut Glaze for the Mother's Day bbq at my parents house.
I also crocheted a pretty blue scarf tonight for my friend Daniel, who is moving back to South Korea at the end of the month. He loves scarves and almost bought one at the Rose Bowl Flea Market that I could have easily made, so I did. Tied up with a matching turquoise yarn bow!
Baking, crafting, and the new issue of Bust is what keeps me sane at the end of the day. Oh and a few good food blogs help me through the day! Who knew there were so many variations of cupcakes? Makes a girl want to throw a stylish dinner party soon, complete with almond champagne.
P.S. I've been collecting hilarious quotes; the title of the entry below was said by my sewing teacher yesterday, and the one above is one of my coworkers remarking on my equal parts coffee-and-cream-and-sugar caffeine fix.Labels: arts+crafts, foodie call, photolog
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