When you think of vegan cupcakes most people think chocolate. This is because most vanilla cupcakes just aren’t quite right when you change or substitute an ingredient. It’s either too dry, flavorless, or grainy. In other words, it’s not great, so it’s not worth eating. Well that is a thing of the past

With the holidays right around the corner the only thing I want are cut out sugar cookies! The problem with most are they are laden with butter, wheat, eggs, and other off limits ingredients for someone living with food allergies or intolerances.

Ever make a cake that just isn’t right? It’s a bit dry. It’s shaped funny. It refused to come out of the pan! Well there’s a solution…

With summer right around the corner what better way to celebrate than fresh fruit donuts?

Spring has officially sprung. The sun is shining and the birds are noisily chattering and Easter is right around the corner. 

It’s St Patricks Day! The day where everyone pretends they’re Irish (if they aren’t) and eats and drinks anything you can think of that is green or can be turned a shad of green. 

January 2019 marks the new health adventure I began- going completely gluten free. This has been a great thing but as we all know once we are told something is off limits then all you crave and for me it’s been cinnamon rolls. 

Here’s a simple, not cloyingly sweet, vegan buttercream frosting recipe that is easy to add whatever flavors your heart desires. 

One of the many things I miss since my daughter was diagnosed with a peanut and tree nut allergy is donuts. Most bakeries that carry them just aren’t worth risking her safety with all the cross-contamination.

Now what the heck is that? It is literally the liquid or juice of any bean. The most common is from the chickpea.