First off, my boyfriend's mom has been insisting on us making a food blog for months now, ever since we started experimenting with juicing and vegan baking at the end of last year. I am and avid food blog reader and I know how much work must go into it, but I figured I'd give it a shot! Both of us have really enjoyed trying out new recipes and embracing a more (if not entirely) green and animal-friendly way of life, and this is simply a place to share the experience.
So back to my birthday- we started off with a nice little lunch at Sbicca's in Del Mar and then walked through the Farmer's Market in Solana Beach on Cedros.
After enjoying fresh coconut water and sampling some delicious fruit, we headed back to my house to start baking macrons and vegan matcha cupcakes for a last minute tea party I decided to throw. Spencer's mom gave me a macron, cupcake and cake-pop cookbook (if you can't tell, she is very supportive of my love for baking) and we chose a recipe with raspberry ganache for our first attempt. I have always wanted to try making macrons because they're so pretty and delicate but I never got around to it, so Sunday was finally my day!
Next were the Vegan Green Tea Cupcakes from a blog called Je Suies Alimentageuse. I made a few substitutions and left out the cute straws, but in the end they were delicious!! I used chia seeds instead of the flax meal, soy milk for almond (although I prefer almond I was all out), unsalted original Earth Balance for the vegetable shortening in the buttercream frosting, and soymilk again for the coconut milk in the frosting. I probably would stick with the coconut milk next time because I noticed the soy began to separate inside the frosting a little after it sat for a minute in my piping bag. Everything was fine once it was on the cupcake though!
Taylor also contributed to our sweets-overload with a pretty chocolate covered berry bouquet.