Okay, so I haven’t posted in a while because, life, ya know? But I have some pretty cool news that I thought I would share. News that I am so very THANKFUL for this November. Does anyone else enter November and just immediately feel warm and fuzzy and self-reflective? I want to soak up all the positive vibes I can and remind myself of all the things for which I have to be thankful. This news is definitely one of those things. So forgive the absence. I hope this makes up for it.
Last week was, of course, my FAVORITE holiday–Halloween! And that meant costumes and another chili cook-off (which I didn’t enter this year because, well, they told me I couldn’t win two years in a row) and desserts a plenty. This year was rather exciting because the amount of plant-based options has grown since last year. Ever since joining my workplace’s Events Committee, I’ve really made an impact. Even one of the chili cook-off entries was vegan! And everyone kept asking the contestant for her recipe. She may not have won the contest, but let’s be real, she totally won in my book.
But back to the topic of what I’m trying to get to, and that’s desserts. I’ve always been infatuated with desserts. Baking cakes and cookies and decorating them to be beautiful masterpieces. I’m always in awe of the confectioneries I see in bakeries or in TV shows or all over the internet. It’s been a dream of mine to own a bakery of my own for as long as I can remember. And now that I have this newfound passion for saving the Earth and the animals, that dream has only multiplied. Spreading goodness with goodness seems like the perfect little life. If I can make delicious treats for people that are cruelty free and allergen friendly, well then sign me right up!
So, I’ve started baking more. My focus lately is on cookies. Particularly decorated sugar cookies. For Halloween I made pumpkin spice sugar cookies with a vanilla butternut royal icing. The coolest part was whipping up royal icing using aquafaba instead of egg whites! I decorated the cookies to look like pumpkins and ghosts and spiderwebs. Some were patterned in traditional Halloween colors. It was a lot of fun, albeit nerve-wracking, making these for my co-workers. But they turned out AMAZINGLY. They were soft and not too sweet. The perfect amount of pumpkin pie flavor. The royal icing had a wonderful crunchy exterior and soft, velvety interior. They were A+. And that’s where the cool news comes in.
Later that week I got an email from one of my colleagues thanking me for bringing the cookies. She had taken a few home to her family and they were all so impressed that she had a request for me. I was all ears of course and she explained that she loved the cookies so much she wanted me to make cookies for her daughter’s first birthday party! The theme is pink and gold princess and I am over the moon with excitement! I’ve been thinking up ideas for flavor combinations and decorations since she asked me. Little tiaras and dainty flowers and glitter and elegance. I just can’t wait to get in the kitchen and practice. Which is what I’m doing this weekend. If all goes according to plan I’ll post about the cookie decorating process in a few days.
I’m just too stinkin’ excited that someone wants to pay me for something that I’m going to bake. All because I finally put aside my fears and just started showing people what I love to do. And the fact that these cookies were 100% vegan and still adored?! Even better. I’ll be sure to keep you posted as this develops.
And let this be your lesson for today…if you want something, go out and make it a reality! Nothing will change if you don’t.
Oh and before I forget, here’s a picture they snapped at work of my costume this year.
I was David Bowie! Had to pay homage to one of the greats.
(Go ahead and click on the picture to make it larger. You know you want to.)
Until next time,