Hilarious.  I am making chocolate mousse, but I am sticking to tofu instead of avocados.  What a rebel I am…

Deep within my brain, there is a small, domestic goddess waiting to come out.  Always lurking, it causes me to rip recipes from magazines to be saved in folders for ever, only to gather dust.  However, when the time comes for school to be out and free time to abound, creativity in the kitchen ensues.

This year, I tried many a failed experiment.  First, the Strawberry Pate de Fruit, not a success.  After four days (not two hours) my jellies finally condensed and solidified, only to be coated in a treacherous layer of bacteria, or some other foe that made my tummy immensely angry in the night.  Needless to say, I did not share with my friends and family.

My very kind friend got me a vegan cupcake cookbook, and thus my obsession with making cupcakes begins! The first attempt at Gingerbread cupcakes with a Lemony Buttercream frosting was just ok.  My rating went from a 3 to 4 out of 5.  Clearly not my best work.  My frosting was a soppy goo, unlike the cloudlike turrets I planned to adorn them with.  How does my mom do it? 

I am not giving up on the cupcakes, but I may stick with soup for the next couple days, straight from the can.  That way I can’t mess it up! Maybe some crackers and cheese too….