My journey has been absolutely amazing as well as limitless. Nothing in life is easy but I learned very early on that "What we think, we become." BUDDHA.... I remember thinking to myself why should I settle for one dream when I can bring all of them to life. I have been an educator for 14 years and teaching has been a passion that has helped me grow as an individual. I’ve learned patience, love, dedication, and the ability to understand the power of words. I used that experience to push myself to DREAM big and live out those other areas in my life.
I decided to attend culinary school while still working full time and I LOVED IT!!! I went in everyday excited to learn new techniques and embrace all the cultures that have brought cuisine to a new level of LOVE for many. Cooking for me is about family, friends, laughter, memories, and good food of course!!!
I wanted to use my talents to embrace all those things and through food create that feeling for others. I’ve made cakes for weddings, baby showers, birthdays, bachelorette, cupcakes galore, and dinners that have been beyond memorable. I challenge even the worst cooks give themselves a chance to learn and me the opportunity to teach them. Wanting to provide a healthy well-rounded life for others, and myself I continued my study in nutrition. Here I was reminded that happiness and good health comes from building our spirituality, focusing our energy on being positive, believing that change CAN HAPPEN and that we have the power to choose our journey. My attitude towards life has helped me to teach and encourage others to DREAM BIG and be LIMITLESS!
One of my favorite cakes is Strawberry Shortcake but to add a new twist try making Chocolate Strawberry Shortcake!!! YUMMY!
1 1/2 cups all-purpose flour
1 cup sugar
1/3 cup unsweetened cocoa powder
1 teaspoon baking soda
1/2 teaspoon salt
1 cup coconut milk
1/2 cup vegetable oil
2 tablespoons apple cider vinegar
2 teaspoons vanilla extract
1 teaspoon instant espresso powder
1 1/2 cups hulled and sliced fresh strawberries
Confectioners’ sugar (just to sprinkle some on top!!!)
Remember when baking the amounts must be exact.
4 cups confectioners' sugar
1/2 cup margarine OR 1/2 cup refined coconut oil, room temperature
1 tablespoon vanilla extract
1/4 cup water
Directions for Frosting
Combine margarine, and vanilla extract in the bowl of a stand mixer. Beat on medium-high speed until combined. Slowly add in the confectioners' sugar a little at a time with the mixer running, add 1 tablespoon of water and mix until the desired buttercream consistency.
Directions for Cupcakes
Line 16 cups from regular-size (12-cup) muffin pan with paper cupcake liners.
Preheat the oven to 350 degrees.
1.Sift or whisk together the flour, sugar, cocoa, baking soda, and salt into a bowl. In a separate bowl, mix the coconut milk, oil, vinegar, vanilla, and espresso powder until smooth.
2. Pour the wet mixture into the dry mixture and mix with small whisk. Divide the batter evenly among the prepared cupcake liners. The cups should be filled about 2/3-full, and bake until a toothpick inserted in the center comes out clean, about 25 minutes. Cool the cupcakes in the pans for 5 minutes and then transfer to a rack to cool completely.
3. Slice off the top 1/3 of each cupcake and slather with frosting and sliced strawberries. Place the top of the cupcake back on top and add an additional bit of frosting and sliced strawberries. Dust with confectioner’s sugar.
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Live Beautifully Tip:
Food and family go hand in hand. In the right company, you can feed your body AND soul. Aim to share a meal with your favorite people at least once a week. If you're a parent, use the time to keep in touch with your children; just remember to give them the blessing of getting to know you too.