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The Life of a Simple Human
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Gotta love softball season
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In the Know Beauty Company creates women’s jeans with deep front pockets
These jeans for women were made to have deep pockets that can hold your phone.
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Tonight is the darkest night. There are darkest nights, in all our lives, and they will come again, make no mistake.
But we are the light in this darkness. We use the candle of our own goodness to light another, and when a candle has not the strength to be lit, we light its path, until it can join us in illuminating the darkness.
Darkness is inevitable but it is not interminable. The sun will rise, however long it takes, and we will have tended the fire, and we will be ready with warmth and food and love, for the sun to spring the glitter from the cold, and celebrate that we are alive, again
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"Someday at Christmas, there'll be no wars
When we have learned what Christmas is for
When we have found what life's really worth
There'll be peace on Earth"
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I've tried vegan desserts, and every time they are always so dry. Is there vwhan desserts that aren't dry as the sahara?
Hi!
Dryness actually occurs because of science! Let’s use a cake for this example
You see when a cake is forming, it’s structure is assembled due to starches, fats, sugars, and the air bubbles that form inside. However, if the structure is too loose, the cake collapses into a gooey pudding. If the structure is too tight, you get dry, bread like cake.
This problem occurs in vegan and gluten free cakes more often because they are very different from their counterparts
Dryness In vegan desserts is a simple fix actually when thought in scienentific standards
Too Dry = too long a bake time, lack of moisturizers or fats
Remedy? Decrease baking time, add additional moisturizers and fats
How?
Making vegan desserts is a trial and error system
So testing (and failing) is the best way to find the moist dessert that will make your mouth water
But let me get you started with a couple yummy desserts to try
The Best Vegan Chocolate Cake
Ingredients
Chocolate Cake
1 cup unsweetened almond milk
1 tablespoon apple cider vinegar
2 cups all purpose flour
1 ¾ cups granulated sugar
¾ cup cocoa powder
2 teaspoons baking powder
1 ½ teaspoons baking soda
1 teaspoon salt
½ cup canola oil OR melted coconut oil
2/3 cup unsweetened applesauce
1 tablespoon pure vanilla extract
1 cup boiling water
Chocolate Buttercream Frosting
1 cup cocoa powder
1 ½ cups earth balance vegan butter, softened baking sticks preferred
4-5 cups powdered sugar
2 teaspoons pure vanilla extract
¼-½ cup unsweetened almond milk
Instructions
For the Chocolate Cake
Preheat oven to 350 degrees F and grease two 9-inch cake pans. I also line them with parchment rounds and lightly flour for easy removal of the cakes later.
Measure 1 cup unsweetened almond milk and add the tablespoons of vinegar to it. Stir slightly and set aside to curdle.
In a large bowl, add the flour, sugar, cocoa powder, baking powder, baking soda and salt. Whisk well to combine.
Now add the oil, applesauce, vanilla and almond milk/vinegar mixture. Mix on medium speed with a hand mixer (or stand mixer with the paddle attachment) until well combined.
Lower the speed and carefully pour in the boiling water, continuing to mix into the cake batter until combined. The batter will seem very runny at this point; that is how it should be, trust me!
Divide the batter evenly between your cake pans. Bake for 30-35 minutes, or until a toothpick inserted in the center comes out clean. After 10 minutes of cooling in the pan, carefully remove the cakes from the pans and let cool completely before frosting.
For the Chocolate Buttercream Frosting
Add the cocoa powder to a large bowl (I just wipe out the cake bowl and use it for the frosting). Whisk well to remove any clumps.
Add the softened vegan butter and mix with a hand mixer until creamed and well combined.
Add half of the powdered sugar and half of the almond milk, and mix until combined. Add the rest of the powdered sugar and vanilla extract. Mix starting on low, and turn to high. Mix until fluffy and combined.
If the frosting seems too dry, add more milk, a tablespoon or two at a time. If the frosting seems too wet and doesn’t hold it’s shape, add more powdered sugar until it thickens up.
Frost the cake using an icing spatula or just a butter knife
Taken from noracooks.com
Perfect Vegan Banana Bread
INGREDIENTS
4 medium ripe bananas
¼ cup vegetable oil
¼ cup almond milk
½ cup light brown sugar
2 tsp pure vanilla extract
2 cup unbleached all-purpose flour
1 tsp cinnamon
1 tsp baking soda
½ tsp salt
sliced bananas, for topping
INSTRUCTIONS
Preheat the oven to 350F. Spray a 9×5 loaf pan with nonstick spray, then flour.
In a large mixing bowl, roughly mash the bananas. Add the brown sugar, oil, vanilla, and almond milk, and whisk to incorporate.
Sift in the flour, baking soda, salt, and cinnamon, and use a wooden spoon to mix.
Transfer the batter to your prepared pan, and top with the extra banana slices.
Bake for about 45 minutes, then cover with foil and bake for 10-15 minutes longer, until a toothpick inserted in the center comes out with just a couple crumbs.
Taken from thebakingfairy.com
Vegan Clementine Cupcakes
INGREDIENTS
CUPCAKES
2 ¼ cups Unbleached All-Purpose Flour
1 cup sugar
¾ teaspoon salt
1 teaspoon baking powder
½ teaspoon baking soda
2 tablespoons Cake Enhancer, optional, for moist texture
1 cup peeled, diced seedless clementines or tangerines
1 teaspoon vanilla extract or ¼ teaspoon Fiori di Sicilia
1/3 cup vegetable oil
1 cup orange juice or tangerine juice
FROSTING
2 ¼ cups confectioners’ sugar, sifted
pinch of salt
2 to 3 tablespoons freshly squeezed orange juice, enough to make a soft, spreadable frosting
INSTRUCTIONS
Preheat the oven to 400°F. Lightly grease and flour the wells of a muffin pan; or line the pan with paper liners, and grease the liners.
To make the cupcakes: Whisk together all the dry ingredients, then stir in the chopped clementines or tangerines.
In a separate bowl, whisk together the vanilla or Fiori, vegetable oil, and orange juice.
Stir the wet ingredients into the dry ingredients; don’t over-mix, stir just until everything is moistened.
Spoon the batter into the prepared muffin cups, filling each nearly full. A level (to slightly heaped) muffin scoop of batter for each cupcake works well here.
Sprinkle the tops with coarse white sparkling sugar, if desired. If you plan on icing the cakes, skip the sparkling sugar.
Bake the cupcakes for 15 to 18 minutes, until they’ve domed nicely. They won’t brown; that’s OK. to test for doneness, stick a toothpick into the center of one of the cupcakes in the middle of the pan; if it comes out free of moist crumbs, the cupcakes are done.
Remove the cupcakes from the oven, and after 5 minutes transfer them to a rack to cool.
To make the frosting: Whisk all of the ingredients together, adding 3 tablespoons orange juice to start. Dribble in more, a bit at a time, until the frosting is as soft as you like it. Drizzle and spread the frosting over the cooled cupcakes.
Taken from kingarthurflour.com
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when you find a happy sounding song but then you listen to the lyrics and the lyrics are really messed up
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all the love in my stupid little heart is for u
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The Fudgiest Vegan Chocolate Cake
Keep reading
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Would you rather Halloween or Christmas at Hogwarts?
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i hope that whatever’s worrying you works out in your favor. i hope your next test grade is an A. i hope you get in bed before 12 tonight. i hope your skin clears up when you stop stressing out. i hope you find some type of peace this week.
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be open with your love and loud with your laughter. life is so much brighter when lived genuinely.
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whatever you do, keep making art. write in clichés. paint in colours that are too bright. speak in poetry. sketch everything. allow yourself to make mistakes. grow. hold tight to it when everything goes wrong - whatever else happens, you’ll always have the art.
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This Human And Dog Love Hiking Together In The Norwegian Wilderness, And Their Pics Are Absolutely Epic
Most of us will agree - dogs are awesome. They are loyal, fun and loving. And that’s exactly what Troja, an Irish Setter with a passion for treats and adventures, is.
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please make sure that wherever you’re at in life, you don’t treat it like a transitory period. don’t waste your college years wishing to already be graduated & have a job. don’t waste your single years wishing for someone to be in love with. if/when those things come, they will come in due time and they will be good. but there is nothing like looking back and feeling empty because you wasted literal years ignoring what you had because you were hoping for something better. while it’s important to better yourself and reach for your goals, don’t neglect the present because that’s where you are now and it’s your now that determines your future.
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