Still in Utah....I am very tempted to stay here. Really.
This week’s “first”? Horseback riding. Yes, I have never been on a horse. They are stunningly beautiful creatures, and I am always in awe of them. But, I have never had the opportunity to ride one. One thing I am noticing where I am in
A bunch of us went to Red Pine Adventures and experienced the “area's natural, its pristine alpine lakes, wildflower-laden meadows, rugged ridges and expansive mountain views”. It was an awesome experience and I look forward to going again…as long as I get a nice horse like Pilgrim.
Going to Red Pine Adventures was Adam’s idea,
and what a wonderful idea at that!
It's not only a weekend of horsebacl riding, but (as you know) it is Father's Day! Adam is a dad. He is also a health nut and very conscious of what he consumes. So, I went with a vegan recipe for his father’s day treat. I baked up a batch and left them on the counter for him, Ann, and their three lil’ ones.
While I picked this recipe knowing Adam’s diet, I also had another reason. Adam hates tofu. It’s a hot button for him, and he will make crazy faces at the thought of tofu. So, my plan was to begin to convert him. These cuppies are tasty, and you’d never know there was tofu in them unless you were told about it.
Vegan Cupcakes
adapted from the Wright Recipes
1 ½ cups all-purpose flour, spooned and leveled
1 ½ tsp. baking powder
½ tsp. salt
2 oz. firm tofu
½ cup sugar
1 cup soy milk
2 tsp. vanilla extract
1/3 cup vegetable oil
In a medium bowl, whisk together the first 3 ingredients. In a blender, combine the remaining ingredients; blend until completely smooth, about 30 seconds. Stir the wet ingredients into the flour mixture; divide into 10 muffin cups lined with paper liners.
Bake in a preheated 350° oven about 20-22 minutes, or until domed and a toothpick inserted into the center comes out clean. Cool on a wire rack. Makes 11 cupcakes.
1 Comment:
It all looks fabulous! Have a great holiday. xo Katie
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