Happy Mothers Day!

Thanks to Ty I got to play mama myself tonight! Harper ate all her dinner, played nicely, and then went to sleep within five minutes of hitting the sheets. While I run around high-fiving myself on these major victories tonight, I know the job of raising people is not an easy one. You mamas are an inspiring group of people… thank you for taking care of us!

Weekend updates:

I biked all the way up to the Zoo on Friday! (Possibly the hardest climb I’ve ever accomplished.) The giraffe was not impressed:

And to celebrate, I joined the Koza clan for a four-course dinner at Oregon Culinary Institute. Their fixed menu required a momentary lapse in my veganism. Roasted asparagus salad with egg and salmon and gnocchi:

For Mothers Day we surprised our mama with family web cams! Chatting here with Keri and Bree, the goofiest gals I know:

And last night we hit up the Scappoose Moms for some more celebrating (how can anyone possibly lose weight around here!?)… The crew had grilled steaks, and Glenna and I had stuffed mushrooms.

My vegan chocolate cupcakes (Isa’s recipe) and G’s housemade fresh mango/strawberry cocktail:

You probably should make this even if you aren’t vegan.

1 cup soy milk
1 teaspoon apple cider vinegar
3/4 cup granulated sugar
1/3 cup canola oil
1 teaspoon vanilla extract
1/2 teaspoon almond extract, chocolate extract, or more vanilla extract
1 cup all-purpose flour
1/3 cup cocoa powder, Dutch-processed or regular
3/4 teaspoon baking soda
1/2 teaspoon baking powder
1/4 teaspoon salt
Vegan Fluffy Buttercream Frosting

INSTRUCTIONS

Preheat oven to 350°F and line a muffin pan with paper or foil liners.
Whisk together the soy milk and vinegar in a large bowl, and set aside for a few minutes to curdle. Add the sugar, oil, vanilla extract, and other extract, if using, to the soy milk mixture and beat until foamy. In a separate bowl, sift together the flour, cocoa powder, baking soda, baking powder, and salt. Add in two batches to wet ingredients and beat until no large lumps remain (a few tiny lumps are OK).
Pour into liners, filling 3/4 of the way. Bake 18 to 20 minutes, until a toothpick inserted into the center comes out clean. Transfer to a cooling rack and let cool completely.

Enjoy! Love to all the Mamas!

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