Happy American-ness to all of you Americans.
I’ve had this idea for a drawing in my head since last year,
And now that I have my new drawing toy,
I decided I should just do it.

Apple pie is my favourite, second to pumpkin.
I found a delicious looking picture of an apple pie here
(BONUS! There are directions to make your own!)
And used the picture to go off of, because the apple pie in my head didn’t look nearly as scrumptious as this one.
I hope this inspires you to go bake a pie and enjoy your freedoms with every bite.

-peace and love-

Pizza at Last!

Try finding pizza without cheese…
It’s impossible!
I hadn’t had pizza for months and months because of this,
So finally, I decided to make some myself.
I found a delicious recipe for crust,
Conquered my fear of killing yeast,
And put some stuff on top of it
This is what I got!
(I did put cheese on part of it for the husband!)

It tasted like world’s funnest birthday party.

Vegan Chocolate Chip Cookies!

I have a thing for sweets.
Not like candy, which I can give or take.
But ok mainly cookies.
So abstaining from cookies has been sort of annoying, as you can well imagine.

I found some amazing ingredients that made this a possibility though!

Obviously most people know about Crisco as a butter substitute, but I was excited to find these dairy free chocolate chips! They are expensive, but tasty. Also, the egg substitute has come in handy many times! 
So with these ingredients, I was able to make a new recipe from a non-vegan recipe.
I will share it.
Preheat oven to 375 F.
In a large mixing bowl, beat together
1 cup vegetable shortening
6 T. water
3/4 cup granulated sugar
3/4 cup packed brown sugar
1 tsp. vanilla flavouring
‘no egg’ mixture (2 tsp. no-egg mixed with 4 T. water)
Beat until creamy.
In another bowl, combine
2-1/4 cups flour
1 tsp. baking soda
1/2 tsp. salt
gradually mix in to the creamed mixture.
Stir in bag of ‘Enjoy Life’ dairy, soy, & nut free chocolate chips.
Drop onto ungreased cookie sheets.
Bake 12-15 minutes or until lightly browned.
Allow cookies to cool on cookie sheet for about 2 minutes before removing to cooling rack.
I also put a walnut on top of each cookie to add a little crunch.
Here is the result!
Yummmmmmmmmm finally!
So that’s that.
I also took some very cute pictures of the baby in his walker, but for some dumb reason, they won’t load into my photoshop program right now so whatever.
I feel good today because I am slowly working at cleaning the house and KEEPING it clean, as of Sunday. I am not overdoing it and getting burned out, just doing enough to chip away at piles and messes every day and getting it looking presentable around here (AND hopefully more baby-proofed! It’s hard when there’s poky things and hard floors everywhere 😦  )
I am probably going to do something different with my hair soon. 
I cut bangs, but the colour is getting a big ehhhh. 
If I weren’t growing it out right now, I would probably do a fashion mullet again.
I loved my mullet! And I don’t care what everyone else thought! 🙂
Also, Audrey Tautou is probably the most beautiful human being ever made.
In case you weren’t aware.
-peace and love-

Vegan Cupcakes!

Here is a recipe for vegan cupcakes that I will most likely be using for Walter’s 1st birthday. They turned out really good! I have yet to find a frosting for them, but they are actually really good plain too!

The only thing I did differently was that I used olive oil instead of coconut oil.

Original Recipe Yield 18 cupcakes
  • 1 tablespoon apple cider vinegar
  • 1 1/2 cups almond milk
  • 2 cups all-purpose flour
  • 1 cup white sugar
  • 2 teaspoons baking powder
  • 1/2 teaspoon baking soda
  • 1/2 teaspoon salt
  • 1/2 cup coconut oil, warmed until liquid
  • 1 1/4 teaspoons vanilla extract


  1. Preheat oven to 350 degrees F (175 degrees C). Grease two 12 cup muffin pans or line with 18 paper baking cups.
  2. Measure the apple cider vinegar into a 2 cup measuring cup. Fill with almond milk to make 1 1/2 cups. Let stand until curdled, about 5 minutes. In a large bowl, Whisk together the flour, sugar, baking powder, baking soda and salt. In a separate bowl, whisk together the almond milk mixture, coconut oil and vanilla. Pour the wet ingredients into the dry ingredients and stir just until blended. Spoon the batter into the prepared cups, dividing evenly.
  3. Bake in the preheated oven until the tops spring back when lightly pressed, 15 to 20 minutes. Cool in the pan set over a wire rack. When cool, arrange the cupcakes on a serving platter. Frost with desired frosting.