Wednesday, December 13, 2006


Healthier cooking is something I've been working on for a few years. But I love sweets and really why eat dinner when you can have guilt-free Vegan Cupcakes ? Cupcakes that are almost good for you and good for the animals, can it be true? I didn't think so either until I tried these. Made with whole wheat pastry flour, soy milk, canola oil and the best transfat free veggie shortening "buttercream" frosting ever, these are the best tasting cholesterol-free cupcakes I've ever tried. This is one impulse cookbook that I don't regret purchasing. You'll have to buy your own copy HERE because I'm not sharing mine.

This is what happens when you leave an 8 and 10 year old with a big bowl of frosting and two dozen cupcakes ;) This here is a basic chocolate cupcake (page 37) slathered and drowned in chocolate buttercream frosting (pg 144).

Knitting Notes:
I've got a few things going which I'll post when I find a little time and Ive decided that the ex-large Heart Cloth would make a perfect burb rag for baby. The cotton yarn absorbs wet "stuff" very nicely and, big bonus, it's also washer/dryer friendly. Fortunately, I have no need for such things anymore (and am I ever thankful for that!) but my sister is expecting in March so she'll be getting this in her new baby package. Mistakes sometimes turn out to have the most surprising of outcomes, eh?


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