And sometimes its WIAW

Happy WIAW!!

Looking over some of my recent eats, I’ve come to the conclusion that allthetime sometimes I have some very, well, interesting eats. And sometimes its best not to question them.

Sometimes….

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…you feel like making an actual meal (pasta and veggies with a dairy free cheese sauce, recipe up soon!!)

But sometimes…

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…Its just frozen pizza night (new gluten and dairy free vegan pizza on the shelves, with a few extra veggies for good measure)

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…but you’ll probably make a salad too. (spiralized carrots and candy cane beets with peach vinegar and honey mustard)

Sometimes…

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…you eat a reasonable amount of squash. But more than likely you’ll go back for more and never learn your lesson (cough cough bloated cough cough don’t care)

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…you might also eat large amounts of melon. I didn’t take pictures of the watermelon I had too…

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…or fresh summer fruit in general.

Sometimes…

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…You get a little creative in your breakfasts (nuts instead of nut butter omg.)

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….but often you will go back to your tried and true. (especially if it’s caramel macchiato almond butter)

Sometimes…

photo 1-70…You hate being out of lettuce and therefore out of your lunch salad routine, but instead of being creative you just use frozen spinach instead. and then get a tad annoyed that all of your sauces are on the potato and not the spinach. #thestruggle 😉

Sometimes…

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…you are cleaning up from lunch and have a ‘hmm what would happen if…’ moment resulting in a little BLT* action that is so good you make it again and document it. Aka leftover apple slice + cucumber + coconut bacon is delicious. Even when you are full. This would be a good sandwich. *BLT-Bites, licks and tastes

Sometimes…

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…you get excited because its like Raley’s knew it was your birthday. (I spy banana bread in the near future)

Sometimes…

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…it takes a few tries to make a birthday cake…

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…so you just decide on a DIY strawberry shortcake instead 🙂

Sometimes…

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…your desserts seem well put together (farmers market fresh strawberries with farmers market granola on top of a vanilla cream concoction)

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… and you eat chocolate pudding in an acceptable manner

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…And sometimes its best not to question what you were thinking. (for the record, chocolate, cinnamon cereal, and cantaloupe is actually pretty good. then again, its chocolate, cinnamon, and melon. when aren’t those delicious?)

Sometimes…

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…edible birthday presents are awesome

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….but its the non-edible ones that are the best. ( I named him Stefan 😉 and yes, Stefan is an oven mit. It makes taking cookies out of the oven intense.)

Whats the best birthday present you have ever gotten? 

Any strange concoctions you’ve come up with lately?

The Cake that Wasn’t….

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And it comes to an end…

Remember how I said that I was going to end this week with a cake recipe to knock your sprinkles off? Well…..

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I really should start testing recipes in advance. Therefore, I, alas, do not have a cake recipe for you.

Fear Not!!! I shall not go cake less on mine own birthday!!

I have a birthday cake version of Michelle’s Pretty Lemon Cake in the oven…

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(Lovely Photo from Peachy Palate)

Which I added some sweetener to to make more of a dessert cake, then baked it in a bundt pan because its pretty…

And I’m going to top it with a fluffy meringue/whipped cream of this sort:

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(Wing it Vegan)

And more berries, likely:) I’ll show you pictures later!

Instead, lets do a roundup of the recipes I did make this week!!

To kick things off, I dusted off my ice cream machine and created a lovely

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Birthday Cake Ice Cream!!

Then I decided I wanted things a little less frozen, and created

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Cake Batter Milkshake

Things got a little heated once I turned on my oven for these

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Funfetti Cookies

Not that I minded, they were one of my favorite recipes I made this whole week!! I recommend eating them warm, topped with cashew butter, or made into an ice cream sandwich with the cake batter ice cream or a ‘whoopee pie’ of sorts with extra cookie dough 🙂

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Because these cookies rock unbaked too 🙂

It was back to breakfast with a personal birthday cake when I made my Funfetti Baked Oats

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Which were delicious and, now that I think about it, could totally have been adapted into a full size cake recipe 😉 or cupcakes!!!

mmmm…. cupcakes….mmmmm cake for breakfast….do it.

A cake stacked high was next on my list

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Birthday Cake Pancakes!! They may have almost failed, but their delicious butteriness (and loads of sweet ‘frosting) saved them from pancake destruction. Not that they lasted long anyway…..

And to finish off the week, I went the easy route

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A prep- ahead Birthday Cake Parfait was just what I needed on a hot hot day at the end of a long week in the kitchen:)

I hope your weekend is going well!!

Whats Your Favorite Birthday Treat?  Favorite flavor of Cake?? Although it may not seem as such (based on all of the vanilla and sprinkles recipes) My personal favorite is fresh and fruity!! I love lemon cakes, and I used to enjoy angel food cake topped with fresh strawberries (which I attempted to veganize but it fell from heaven alas).

Birthday Cake Parfait

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Yesterday was exhausting.

It was hot. Record breaking for early June. Really really hot. I decided to bake anyway though.
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It flopped. You might be setting yourself up for failure if you attempt to make a vegan, gluten free angel food cake in the wrong pan and with expired cream of tartar and also if you have a strong feeling your oven temp is off…Just saying. It tasted like marshmallows, but the texture was…well…icky.

We went out for dinner, that was nice:) The restaurant gave us free house made grapefruit popsicles since they found out it was my ‘birthday’ and I was vegan. They were good! But they were very melty.

Did I mention yesterday was hot?

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This was almost 10 o clock pm. And its the same today. uuugghh…

So it stands to reason that I wanted something easy and cold for breakfast this morning. Let’s give it up for overnight oats!

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I made the oats and cream the night before, so in the (also hot) morning, all I had to do was assemble!!

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Sometimes my parfaits would prefer to be mixed and mingled, not all separate layers. And thats okay too 😉

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Birthday Cake Parfait

Overnight Oats layer

  • 1/3 C. old fashioned oats
  • 1 T. chia seeds
  • 3/4-1 C. nondairy milk of choice ( I used toasted coconut almond milk)
  • 1/2 T. cashew butter
  • 1/2 T. coconut flour
  • 1/2 tsp nutritional yeast
  • 1 tsp vanilla extract
  • 1/2 tsp almond extract
  • touch of maple syrup plus additional sweetener to taste (optional)
  • optional: pinch (1/8 tsp) turmuric, for color

Vanilla Cream layer (this makes extra)

  • 1 package silken tofu
  • 1 1/2 T. vanilla extract
  • 1 T. cashew butter
  • 1 T. lemon juice (counters the ‘tofu’ flavor)
  • dash salt
  • sweetener of choice, to taste

Parfait

  • 1 batch Overnight oats
  • a few spoonfuls of Vanilla Cream
  • fruit (I used strawberries)
  • cereal (Nature’s Path Vanilla Sunrise)
  • SPRINKLES.

For Oats: Mix liquid ingredients well, then mix everything together in a tupperware container and put in fridge overnight

For Cream: Blend everything in a food processor until creamy, keep in fridge overnight.

For parfait: Layer oats, cream, cereal and strawberries as you please:) Top with sprinkles, take a spoon and enjoy!!

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Sometimes effort is the last thing you want to use in the morning.

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Especially if it’s hot.

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And especially on your birthday 🙂

There is only one more day of Birthday week!!! 

Birthday Pancakes

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Can I tell you a secret?

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This is the first time I’ve ever made my own pancake recipe…

Can I tell you another secret??

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They almost failed. Actually, I was about 90% sure they had failed, which made me horribly upset because I promised that I would come up with a new recipe every day and if this failed I would have no recipe for today and I really should start testing recipes in advance before making promises I can’t keep and also I shouldn’t have the griddle too hot when I make pancakes because they burn really easily.

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But it’s okay, because I didn’t burn the other side. And they tasted like buttery cakey goodness and almost didn’t even need frosting.

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Sure they are a little, homely, and maybe not the most fluffy pancakes ever…

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BUT I MADE PANCAKES THAT TASTE LIKE BIRTHDAYS AND RAINBOWS SO ITS OKAY!!!

(whew, I feel better now;) 

Birthday Pancakes

  • 1/4 C. Oat flour (i ground my own in the food processor)
  • 2 T. coconut flour
  • 1/2 tsp baking powder
  • 1/8 tsp xanthan gum
  • dash salt
  • 2 tsp chia seeds plus 2 T  warm water
  • 1/3 C. almond milk plus a tiny splash of apple cider vinegar
  • 1 tsp vanilla extract
  • 1/2 tsp almond extract
  • 1/4 C. mashed banana
  • 1/2 T. cashew butter
  • 1/2 T. maple syrup
  • additional sweetener of choice to taste
  • SPRINKLES

“frosting”

  • 1-2 T. cashew butter, melted
  • 1-2  T. almond milk
  • vanilla and sweetener, optional

Mix together the chia and water, set aside to thicken. Mix almond milk and vinegar and set aside to ‘curdle’. In a small bowl, mix the dry ingredients. In a separate small bowl, mix the mashed banana and cashew butter, then add the chia egg, milk, extracts and sweetener and stir until combined. Mix the wet into the dry then add your sprinkles!! scoop into 4-5 pancakes on a hot, lightly sprayed griddle or pan and cook 3-5 minutes on each side (or until done). For the frosting simply mix the ingredients together and pour on your pancakes to enjoy!!

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So you see, frosting and sprinkles cover up any potential mishaps…

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And you will always be left with buttery Birthday (pan)cake for breakfast:)

Before you go, can I tell you one last secret??

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Make sure you have a lot of extra frosting waiting for after the photoshoot:)

Funfetti Baked Oats

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Did you ever have one of those mornings, the day after a celebration, when you open the fridge to see whats for breakfast and you see the leftover cake? And then you have cake for breakfast then you think about cake for breakfast but decide on Raisin Bran instead? 😉

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Well, what if I told you that you can have cake for breakfast? What if I told you its even better for you than Raisin Bran? Do you believe me yet?

But doesn’t a soft, warm, sweet, fresh from the oven cake, loaded with sprinkles and sweet creamy frosting all to yourself sound good? Especially for breakfast??

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I thought so 🙂

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This came out even better than I imagined:) Not like oatmeal at all, the oats practically disappeared and baked into the cake, leaving me with a soft, sweet fluffy birthday cake for breakfast, with a slight banana flavor, that could have easily passed for dessert. I could seriously bake a loaf of this. Or a batch of cupcakes. mmmm…..

Easily my favorite breakfast in a long time!

Funfetti Baked Oats

serves 1. This could easily be multiplied for a bigger cake that you actually slice, or bake into funfetti cupcakes muffins

  • 1/3 C. old fashioned oats
  • 1 T. coconut flour
  • 1 tsp flax seeds
  • dash salt
  • 1/2 tsp baking powder
  • 1/4 C. mashed banana
  • 1/4 C. almond milk
  • tiny splash apple cider vinegar
  • 1/2 T. maple syrup
  • 1/2 T. cashew butter
  • 1 tsp vanilla extract
  • 1/4 tsp almond extract
  • optional: Additional sweetener to taste (depends on how ripe your banana is)
  • Sprinkles!!!
  • ‘frosting’ of choice -cashew butter, other nut butter, soy yogurt, etc.

Pre heat oven to 375. In a small bowl, combine oats through salt. In a separate bowl, mix wet ingredients, stirring until well combined. Add wet to dry and mix well. Add sprinkles and stir until evenly dispersed. Pour into a lightly greased ramekin (or muffin containers) and bake for 20-25 minutes:) Allow to cool for a few minutes before eating, or popping out of container if you wish.

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Naked cake:)

photo 3-59Frosted (with cashew butter) cake

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a delicious birthday cake:)

Funfetti Cookies

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So I’ve made Ice Cream, I’ve made a milkshake, I think its about time to turn on the oven!!!

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These cookies are the best ever. I’m serious. Even if they weren’t funfetti (that makes them super amazing because sprinkles.), they are still the best ever! You know why? They have a secret ingredient that makes them the softest, fluffiest most delicious cookies ever. You wanna know the secret???

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Garbanzo Beans.

No! Please don’t leave!! They are so delicious!!! I got the idea from the Purple Bird Blog I made her cookies last year and fell in love. So soft and fluffy and amazing without normal cookie ingredients! (who wants to use normal stuff? Thats booorrriiinngg!!! haha)

So I decided to make funfetti cookies, using cashew butter for it’s sweet, buttery, frosting flavor, vanilla and almond extracts, and of course, SPRINKLES. Duh.

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Secret Ingredient Funfetti Cookies

This is a small batch, meaning 9-10 cookies. You can easily double or triple the recipe!! I highly recommend it actually, so you can have some dough for eating;)

  • 1 C. cooked chickpeas, rinsed well
  • 2 T. cashew butter
  • 1 T. coconut flour
  • 1T. maple syrup
  • 1 tsp baking powder
  • 1 tsp vanilla extract
  • 1/4 tsp almond extract
  • 1/8 tsp salt
  • additional dry sweetener to taste (1-2 T. sugar, erythritol, 1/2-1 tsp stevia…)
  • 1-2 T. almond milk
  • SPRINKLES!!

Preheat oven to 375. In a food processor, blend everything (chickpeas through salt) together. Add almond milk, 1 Tablespoon at a time, until smooth (think hummus) but not too sticky:) adjust your sweetener to taste, add sprinkles and….

WAIT!!

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You know, you could stop right here:) Its really delicious as Funfetti dip!!

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Eat it with a spoon. I dare you. 🙂 But, if you have self restraint (or make a double batch…)

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Bake for 13-15 minutes!! These get really puffy, so if you want them cookie shaped, flatten around the 10 minute mark 🙂

Now, let them cool….

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Eat them plain, or top them with cheater frosting aka cashew butter:)

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(Tangent. My hands are orange all year round. #addictedtosquash #andsweetpotatoes. My friends call me the carrot. Un-Tangent)

 

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LOOK AT THAT!! look at how soft and delicious it is!!! Dare I say…moist? (well do you have a better word? Succulent? ew. no.) It reminds me of those soft sugar cookies with the addictive pink frosting from the grocery store. No, the cookie part tastes better, but you know how soft those things are???

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Yeah. I bet these would be awesome as an ice cream sandwich with Birthday Cake Ice Cream🙂 Or crumbled on top of a Milkshake.

Or just in your tummy, thats good too 😉

WIAW summer (finally!) edition

Happy first WIAW of Summer Break!! Whoo!!! Let’s give a round of applause to the lovely Jenn who puts on this party!!

I’ve made it my goal this summer to try and have one smoothie or juice every day (or at least almost every day), and so I’ve been starting every morning out with a green smoothie! It’s nice to wake up my tummy and body with all those nutrients so easily available, and it has so far seemed to wake me up and prevented bloating through out the day (sorry, I get bloated easily…#addictedtowatermelon #andsquash 😉 )

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The past few days I’ve had it with apple, celery, lemon, ginger, water or coconut water, spinach and ice, and today I exchanged the ice and apple for frozen watermelon and added some parsley 🙂

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After my smoothie its time for breakfast!!! oats with blueberries and peanut butter…

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and stepping way outside my comfort some with a PBB(C)BJ. Hahaha! This was like, 3 fear foods at the same time :bread (more than 1 slice), a banana (one of the still wary fruits for me) and generally a PBJ. And what, pray tell, is the (C)B part??

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Coconut Bacon!! Please, please, please go make this ‘bacon’. It is addicting and amazing and insanely like bacon, as in it has the crunch texture that tempeh does not. I never even liked real bacon before I was vegan (too greasy and often burned) but this, this was delicious. But follow the directions. I know someone who almost shunned the recipe because she used shredded coconut, hot sesame oil, too much liquid smoke, and then burned it. Yeah, don’t do that. Do it this way…

Oh and by the way, the sandwich was delicious 😉 (tangent: Like my blueberry smile? That was a fail at cutting a loaf of bread, I only got the crust haha)

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Of course, I didn’t follow my routine when I made yesterday’s Cake Batter Milkshake for breakfast. Because it felt a little silly to have a smoothie followed by a smoothie ;).

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Lunches have mostly been salads. Obviously! They are such a perfect canvas: This one had lentils, grapes, broccoli, pepper, BBQ world peas, and a creamy dressing out of ketchup and a home made vegan tofu mayo. Plus squash on the side. Why fix something if it ain’t broke?

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Apple, cucumber, honey mustard, basalmic, and sea salt chickpeas that I won from Caitlin’s giveaway. They were kind enough to send me four flavors of chickpeas and one bar, since two of the three bars had dairy.

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They came in the mail right as we were leaving for a shopping trip, so they came in perfect handy when it was snack time! I thought these ones tasted like spicy fruit loops. I think everything with lime in it tastes like fruit loops though haha!

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These were my favorite of the savory ones! I haven’t tried the cinnamon ones, or the trail mix bar yet, but I am soon!! Thank you Caitlin, for my new addiction 😉

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Of course, I have switched it up a bit for lunches too! We made breakfast for lunch one day, with banana cinnamon french toast made with fresh Health Starts Here bread from Whole Paycheck, topped with fresh fruit, and a tofu scramble with more coconut bacon on top:)

One thing I haven’t taken a picture of? The sheer MASS of fresh fruit I’ve been eating. Like, at least my weight in fruit. Cherries, melon, berries, apples, you name it:) Summer, you’re my favorite:)

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I made sun tea for the first time ever!!! This was ginger peach, and it was so delicious!!

photo-129I also had my first evolution juice! It was…saltier…than I expected (celery) but really good!! I want a juicer so bad!!!

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We finished off the last of that raw german chocolate cake from Practically Raw (chef amber shea’s blog). If you have this cookbook, make this now. If you don’t, go get the cookbook (its an ebook) and make it now. Sooo good:)

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And, of course, my Birthday Cake Ice Cream🙂 This is post photo shoot, Yes its in a glass. Yes I licked it anyway. Ice cream tastes better without that pesky spoon amiright???

Don’t forget to check in later for day 3 of Birthday Week!! I have some cookies for youu!!!!!

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How’s your summer been lately??

Cake Batter Milkshake

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Confession: I had a milkshake for breakfast this morning. Ok I also had cake. Well, cake batter. Confused?

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Did you forget it was birthday week already?? Of course I had cake batter for breakfast, I’m taking every chance I get!!

This recipe may seem like a lot of trouble for a smoothie  milkshake, which I get. Lots of ingredients yada yada. But it is soo good! And I mean, cake batter you can eat for breakfast and not get a stomach ache from?!? Count me in!!

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Obviously, I started with bananas, because thats the base of like, every sweet smoothie ever amiright? Then oats for cakeiness, a date for buttery sweetness, extracts and baking powder for authenticity, coconut and cashew butter for creamy, buttery goodness…

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And then things got a little strange (but good). It needed something…for buttery flavor and that raw, egg yolk-y flavor (forgive me vegan police, I said it needed yolk! oops…) So I added a bit of nutritional yeast and voila!! Cake batter!! I think yes.

I topped mine with more melted cashew butter, sprinkles, and cereal, but it would also be delicious with extra oats, fresh berries, banana, chocolate, frosting…ya know!! whatever your little birthday loving heart desires! 😉

Cake Batter Milkshake

  • 1 frozen banana
  • 1 C. almond milk
  • 1 date
  • 1/3 C oats
  • 1 T. coconut shreds
  • 1 T. cashew butter
  • 1/2 tsp nutritional yeast (optional)
  • 1 tsp vanilla extract
  • 1/4 tsp almond extract
  • 1/4 tsp baking powder
  • 1/2-1 tsp xanthan gum (depending on thickness you want)
  • ice cubes and/or water -for thick or thin
  • optional: add a few drops of butter extract!!
  • SPRINKLES!!!
  • toppings (ic more cashew butter, sprinkles, oats, fruit, cereal, etc.)

Put everything except sprinkles in a blender and blend until creamy. Pour into a glass or a bowl (I opted for milkshake soup 😉 ) and top with toppings, and enjoy!!

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This was especially delicious when you got a bite of the melted cashew butter on top, it was like frosting 🙂 Yuummm…. (confession: I made a new batch of cashew butter specifically for this week)

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Then I topped it with Vanilla Sunrise cereal (which tastes like cupcakes in my opinion). It was the end of the box so I got maximum crumblies :D. Unfortunately, Its not as pretty with the cereal, because I lost the sprinkles!!

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Oh well. It was still delicious. Like replacing the milk in a bowl of cereal with cake batter. mmmm cake cereal 🙂

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On another note, I need more sprinkles my containers almost empty!!!! The horror!! The horror!!!!

In the mood for something a little thicker than a milkshake?? Try my Birthday Cake Ice Cream!!
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Birthday Week: Birthday Cake Ice Cream!

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Its the beginning of Birthday Week!!! What is birthday week? Well, since my birthday is in 7 days, I decided to challenge myself to come up with a different, birthday themed recipe every day this week, all leading up to what I hope to be a cake that will knock your sprinkles off!!!

At first I thought, wouldn’t an entire week dedicated to my birthday come across as a little, well, self centered?

Then I thought, well, it is my blog, and it is my birthday, and since I am a princess…

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I decided to do it anyway. Besides, who doesn’t love their birthday?

More importantly, who doesn’t like sprinkles?!?!

To kick off birthday week, I thought I would combine the two ultimate party desserts: Cake and Ice Cream, into one delicious, creamy treat!!

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Birthday Cake Ice Cream!!!

Well, to be honest, its been sooo hot here lately, I didn’t really feel like baking. But the 102 degree days are supposed to give way to the low 90’s, so I think I’ll survive Birthday Week.

As long as I can eat this while I wait for the oven 😉

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I based the recipe loosely off of my previous ice cream recipes, and then I added sprinkles..

lots of sprinkles;) Because life is so much better with them!!

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Birthday Cake Ice Cream

  • 2 C. Cooked, peeled Japanese Sweet Potato
  • 2 T. Almond or Cashew butter
  • 2.5 C. almond milk (or nd milk of choice)
  • 2 T. Maple Syrup
  • 3 T. Vanilla extract
  • 1 tsp almond extract
  • 1/4 tsp butter extract
  • 1/2 tsp baking soda
  • 1/2 tsp baking powder
  • 2 T. shredded coconut
  • 2 T. coconut flour
  • 1 T. xanthan gum
  • dash salt
  • sweetener of choice to taste (I used maybe 1-1 1/4 tsp stevia)
  • SPRINKLES!!!

Blend all ingredients very very well (like in a vitamix). Set in a container for a few hours or over night in the fridge to set and cool. When it’s ready, pour into your ice cream machine as per the instructions (I’m sure you could do this without a machine too, just freeze it and stir, freeze and stir). When it’s aaallllmmmost done, pour in your sprinkles. Seriously, don’t be shy with these ;). Once the sprinkles are all mixed in, scoop into a container and eat right away or freeze!!

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Happy almost birthday to meee…

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Happy almost birthday toooo meeee!!!

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Happy almost Birthday dear…myself….

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Happy almost birthday tooooo meeeeeeeee!!!!

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mmmm….ice cream 😉

Stay tuned! Theres a lot more where this came from!

What is your favorite Birthday treat?

Let it Begin:)

Hey everyone!!! Sorry I haven’t been posting for a few days, but I’m gonna make up for it I swear!! First of all, Lets hear it for the first Marvelous Monday of Summer!!!

So, What have I been doing in my spare time??

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Besides enjoying my lazy free time?

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I celebrated my first day of summer with a chocolate milkshake studded with brownie pieces, because I could 😉

And then I cleaned out my binder…

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Actually make that 6 pounds of papers I no longer need (I found another stash after this). No wonder my arms ached after the school day!!

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I’ve been doing some baking (a raw german chocolate cake from the Practically Raw cookbook)

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…and some cleaning 😉 Note to myself: Scoop, don’t pour.

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Drinking lots of smoothies

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And conquering fear foods !! Delicious might I add!

And most marvelous of all?!?! My birthday is one week from today!! I’ll be turning the big 1-7, and you can bet I’m using this as an excuse to blog more often! I am here by declaring this week to be

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(like my home made graphic from Paint? hahaha I’m such a noob!)

At first I thought, doesn’t it seem a little self centered to focus an entire week on the internet to my birthday? Then I thought, Nah!!! Its my blog and if I want sprinkle themed recipes everyday, by gosh I’ll have them!!

So, my friends, I am attempting something I have never attempted before. It is my goal to give you a brand new, birthday themed, sprinkle adorned recipe every day this week, finished off with a cake that (hopefully) will blow your glittery socks off. Are you ready?!?

The first recipe will go up tonight…

Happy Monday!!!!

How has your summer been? Or are you still waiting?