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…

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.