Gasp! We’re Engaged! And going to Paris! And having a baby!

The title says it all! Mike and I recently got engaged, this past April 5 🙂 He proposed with THE most perfect and beautiful ring of my life.

As some of you know already, we’re expecting our first baby this coming September and couldn’t be happier. Now, we’ve decided to pack up for Paris next month! We’ve never been and we are beyond excited.

My pregnancy is going well, I’m almost 18 weeks and STILL have yet to gain much weight or even much of a belly. But I’m enjoying it all very much.

Just wanted to keep my loyal followers up to speed on life and why I haven’t been updating as much! I sowwie!

I hope you’re all as blessed as I am and I wish you all the most lovely Easter weekend with your friends and family.

xoxo

Becky

Our 1st Sonogram!

Our 1st Sonogram!

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Vegan Carrot Cupcakes

Hoppy Easter EveryBunny!

Carrot cake is one of the most yummy cakes, in my opinion. So I wanted to share this lovely little recipe. Enjoy!

(Please note that I’ve omitted the raisins. I’m a simple girl, with simple tastes and I personally like my carrot cake sans raisins.)

xoxo

Becky

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Ingredients

2/3 cup sugar
1/3 cup vegetable oil
1/3 cup soy yogurt (plain or vanilla)
1 teaspoon vanilla extract
2/3 cup all-purpose flour
3/4 teaspoon baking soda
1/4 teaspoon baking powder
1/4 teaspoon cinnamon
1/4 teaspoon ginger
1 cup finely grated carrots
1/4 cup chopped walnuts

For icing:
1/4 cup Earth Balance margarine, softened
1/4 cup vegan cream cheese, softened
1 1/4 cups confectioners sugar
1 teaspoon vanilla extract

Directions

  1. Preheat oven to 350˚F. Line muffin tin with paper liners or lightly coat with nonstick spray.
  2. In a medium bowl, mix together sugar, vegetable oil, yogurt, and vanilla. Sift the dry ingredients together, then add to the wet ingredients, mixing until smooth. Fold in carrots, walnuts, and raisins.
  3. Fill the cupcake liners 2/3 full and bake for 26 to 28 minutes.
  4. While the cupcakes are baking, beat margarine and cream cheese together with an electric mixer until just combined.
  5. Continue to beat while adding the confectioners sugar in small batches. Mix until smooth and creamy, then beat in the vanilla.
  6. Once cupcakes are completely cooled, pipe or spread on cream cheese frosting, and garnish with chopped walnuts or coconut.

(Makes 12 cupcakes.)

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