Chocolate Cupcakes (Vegan) — Food


^ This isn’t my picture, but my cupcakes looked very similar to this guy!

Hello Everyone! 🙂

Growing up with dietary restrictions, I know the pain of being a six year old at a pizza/ice cream birthday party and not being able to have anything. I believe wholeheartedly in food and the power of breaking bread with others…It is incredibly important to me that my loved ones, and everyone get to experience good food whatever they may be sacrificing.

I personally can’t eat these because I’m strictly GF,  but I love quite a few vegans, and these turned out to be really really good. I made them for a friend while I was at Chelan!

Vegan Chocolate Cake & Whipped Chocolate Frosting

Yield: 24 cupcakes (pans) / 2-9 in round cake pans / 13X9 pan

~ 30 minutes prep

~ 15-20 minutes bake for cupcakes ~25-30 for round pans & 13X9 pan



1-1/2 c. unsweetened Almond Milk

2 t. white or apple cider vinegar

1-1/4 c. unsweetened applesauce*

1/2 c. strong brewed coffee (or sub more almond milk)

2/3 c. melted coconut oil, or sub grape seed or canola oil

2 t. pure vanilla extract

2 c. + 2 T. whole wheat pastry flour or unbleached all-purpose flour

1-1/3 c. sugar

1 c. unsweetened cocoa powder

2 t. baking soda

1 t. baking powder

1/4 t. salt


1 c. (16 T.) vegan butter, softened

2-1/2 – 3 c. powdered sugar

2/3 c. unsweetened cocoa powder

1/4 c. dairy-free semisweet chocolate, melted and slightly cooled

2 t. pure vanilla extract

~1/4 c. unsweetened Almond Milk


Grease the cupcake pan (you can use liners, though personally I don’t care for them)

Dust with cocoa powder, shake out the excess and set aside

Mix the almond milk and vinegar in a large mixing bowl, and let set for a few minutes to activate

Add the oil, coffee, vanilla extract, and applesauce and beat until foamy.

Add the flour, sugar, cocoa powder, baking soda, baking powder, and salt to a sifter and slowly sift over the wet ingredients. If you don’t have a sifter, mix dry ingredients in another bowl and add to the wet mixture while beating.

Beat until no large lumps remain. It should be creamy and pourable.

Taste and adjust sweetness as needed, adding more sugar if desired.

Bake @ 350 for 15-20 minutes, or until a toothpick inserted into the center comes out clean. Let cool completely before frosting.

While the cupcakes cool, prepare frosting:

Beat all ingredients until light and fluffy, adding the powdered sugar gradually

If it gets too thick, add more almond milk. If it’s too thin, add more cocoa powder or powdered sugar. Once it taste’s good to you, It’s done.

Once the cake is cool, frost and enjoy!

My friends 🙂

Phil (on the right) is vegan.


Cold Brew Coffee — Food (ish)



I pretty much live and breathe coffee. I’ve given up gluten, I’ve given up booze; the one drug that has stayed with me throughout the years, is this beautiful molecule:

caffiene molecule

My first year and a half in Seattle I was a barista, for Starbucks and then two local places. I loved it, and I have a real passion for the art that is preparing coffee.

My friends and I are heading up to Lake Chelan this weekend. We rented a big house with a pool that overlooks a beautiful lake! OMG as I am typing this during work (don’t tell please) I am just fantasizing about sitting out in the sun right by the water.

The 90 degree weather is begging me to make cold brew coffee. Cold brew coffee it’s moment for good reason; it’s easy to make, travels well, tastes wonderful & smooth, has a high caffeine content, and low acidity making it easier on the stomach. I’m a fan.

It’s been a while since I’ve made cold brew, and I had forgotten the ratio of coffee to water. I thought I would do a quick google search and be able to find it, but surprisingly I had a lot of trouble. I ended up having to do math in order to figure it out, and that is a very last resort thing for me. I pathetically employed my father to try and teach me a simple algebra equation. It’s a sad sight to see! For all those who hate numbers as much as I, here is the magic ration of coffee to water, remember it because it gives you the power to be free from the constraints of a recipe. You can use any size mason jar your heart desires without having to convert a recipe! Abstract thinkers that are also coffee lovers, please feel free to correct me if my math is it is wrong.


1oz. Coffee

4oz. Water

Cold Brew Coffee


~10 oz. of very strong (highly caffeinated coffee concentrate)


~5 minutes prep

~12 hours of patience (the hardest part of this whole thing!)


1oz. Coffee (coarsely ground)

4oz. Water


  1. Put the correct amount of coffee in whatever sized container you have (bonus points if it’s a cool jar). The jar I used held 20 oz. of water, so that’s 5 oz. coffee.
  2. Pour the correct amount of water (20 oz.)
  3. Cover and stir (or gently shake)
  4. Wait 12 hours (put it out of sight so it doesn’t torture you as much)
  5. Strain coffee with: fine mesh strainer, coffee filters (what I use), or cheesecloth (you will most likely need to strain multiple times, but it works)

I had the GREATEST weekend. Wonderful people, beautiful scenery, what more could a girl ask for? The cold brew was a hit!! I’m so blessed to have such a beautiful life.


Banana Pancakes (Paleo, GF) — Food


A huge roadblock in me eliminating certain foods from my diet was the fear of losing the culinary world. And as most fears go, I was completely wrong. What broke this fear is this recipe. A recipe I am SO excited to share with you! 🙂

I think the root of why food and drink fascinate me so much is the communal aspect of it. People always eat, and always have. Every person has their own style, every family, every culture, in every period of time. So many of my favorite memories since childhood center around food. Birthday cake, Christmas dinner, first dates at coffee shops, restaurants. And since I live far away from my family and childhood home, I always feel better when I make meals that remind me of family.

My grandma is a genius in the kitchen. While this is probably not one of her more sophisticated dishes, one of my childhood favorites is her Pancake PB&Js. My siblings and I used to sleepover at her house all the time, and she would always make pancakes in the morning. Then for lunch we would make a PB&J sandwich with the leftover pancakes. My ten year old self considered this twist on a PB&J pure genius.  Here is the Paleo version that my boyfriend, roommate, and I all collaborated on one hungover Sunday morning.

**NOTE on PB&J– This thing (whatever it is) is so good. I usually make a BUNCH and keep it in one of my many jars in the fridge. This recipe calls for the amount needed to use with the pancake, but you can make however much you want!

I’m a big fan of these ratios, because to me thinking of some recipes in this way keeps it from seeming complicated. You don’t need a recipe for this guy, after you’ve made it once. You’ve been making PB&J’s your whole life (maybe, I’m just assuming).



2 Greek yogurt

1 Almond butter (chunky)

1 Jam/Jelly

Think of it like an actual sandwich. Two pieces of bread, a big spoonful of almond butter and big spoonful of Jelly! However much you wish to make determines how much to use.

Pancake PB&J

Yield: enough for 1 person

~10 minutes prep

~10 minutes cooking



2 eggs

1 banana

Glob of grass fed butter


1T Almond Butter

1T of your favorite Jelly/Jam

2T Greek yogurt


For the pancake:

-Mash the banana up a little bit, and beat in eggs until combined.

-Heat skillet on med/med high heat

-Add a bit of butter- wait a bit for butter to heat

-Add about a ¼ of the batter (I like having more smaller pancakes but you can make however many you want, the world is your oyster)

-Cook, until the batter begins to bubble around the edges, and wait until it bubbles a tiny bit in the middle, then carefully flip. These are, in my experience, a heck of a lot harder to flip then normal pancakes.

For the PB&J:

-Literally just mix them all together and you are golden. Taste and adjust the ratio to your liking.