Cupcakes with a Side of [Unrelated] Food Poisoning

Oh dear. You’ll have to excuse me if this post isn’t filled with my trademark exuberance (?) and humor (??) – I woke up this morning with what I now think was a quick-moving case of food poisoning. It came on suddenly (while I was in the shower, gross!) and lasted for an hour or so, leaving me exhausted and disgusted. Needless to say, I didn’t make it in to work for my first day back after the holidays, and calling in sick was terrifying because I kept thinking I’d have to throw down the phone and go throw up! Yuck. Luckily I’d already taken the afternoon off as a flex holiday, so I happily rested up for the entire day. S graciously did some errands after his half-day, including picking up some bread because our cupboards were bare after our vacations.

So, with all that in mind, you’ll excuse me if I don’t feel inclined to talk about food for too long! I suspect it was last night’s dinner (a panang curry from a place that’s never made me sick) that did me in, and I’m not yet ready to eat much more than toast and crackers. However, I feel up to a brief chat about one fun food-related event during my Christmas vacation: my sister’s baby shower! My not-so-little sister and her fiance are expecting their first child in March (just a week before my birthday!), so my mom and I planned a surprise shower for her just after Christmas, when all the family would be in town. It was a big success; my sis had no idea! Even the impending snowstorm (which ended up starting halfway through the shower) didn’t deter friends and family from attending, and it was a really nice afternoon. I, of course, was in charge of dessert. I used a Christmas gift – a tiered cupcake stand – to display the three dozen cupcakes I made.


I made three varieties: coconut (with toasted coconut on the frosting), plain vanilla, and chocolate with crushed candy-cane Joe-Joes. All were topped with vanilla frosting, and the top layer had pretty blue pearl sprinkles to match the whale/nautical theme of the shower (and possibly the baby’s future room!). My mom and I also made some really cute whale toppers for the cupcakes after failing to find any appropriate ones for purchase at the craft store.

Whale toppers.

We didn’t just serve cupcakes, however. We held the event at Lemongrass, an Asian restaurant near my parents’ house. They did an excellent job of preparing a huge selection of food for us, all peanut-free (to accommodate my sister’s allergy) and quite a few vegan (to accommodate me, my mom, my aunt, and my brother). I wasn’t terribly hungry, but did enjoy one plate at the event and one later, because we got to bring home lots and lots of leftovers.


On that plate is an eggless fried rice, eggless egg rolls, veggies with tofu, and lo mein. It was your standard Chinese food – a little bit greasy, but totally satisfying.

Y’know, looking at these pictures hasn’t made me feel at all queasy – maybe I’m ready for more substantial food. I think I’ll see if some spaghetti sits okay with me. In the meantime, here’s one last photo of my cupcake creations.

Cupcakes up close.

Happy New Year, all! Be safe and have fun.

S and I are canceling our party-going plans because we’re both under the weather, so we’ll have a quiet night in with the pup. :)


From the People Who Brought You Harvest Party…

My blog always tends to get quiet around the holidays. I suppose I should just accept it and stop apologizing; it’s just the way things shake out! This time around, hosting a winter/holiday-themed party has kept me busy. Riding on the smashing success of our Harvest Party, S and I hosted a Winter Party last weekend (“to celebrate the season that global warming will soon destroy,” as S put it in the invitation). Our spread was just as magnificent this time around.

Table covered with platters, plates, and bowls of food.

Holiday foodz!

Like last time, we made sure to offer a good balance of savory and sweet snacks. Here’s what was on offer:

All of our savory items (sans the pretzels) were gluten-free, as was the cheesecake, because we were hosting two GF folks – one of whom is also vegan! I love being able to tell another vegan that, yes, you can eat everything! (Well, technically not everything as she’s GF, but… still.) Even the non-vegans loved our offerings; one guest said he was wary of the onion-bacon dip but was pleasantly surprised. We should’ve doubled that recipe – it went fast!

Alongside the food, we served a variety of beverages, including a bit pot o’ glogg (which I didn’t even get to try – boo!). We also made Ginger Snap Cocktails and Hot Toddies to order. A rousing game of Cards Against Humanity (with bonus holiday cards!) rounded out the evening for us and our guests, and everyone left full of holiday cheer and good spirits.*

And now we’re preparing for our first blizzard of the season. I’m glad it’ll end before I fly back to RI on Sunday – I wouldn’t want to deal with that nightmare! I’m excited to head home and see my family, especially because I haven’t seen my little sister’s baby bump (!) in person yet. The only thing that’s stressing me out is that my little pup has a bladder infection caused by a bladder stone, and I’m a little nervous about boarding her while she’s sick. The folks at her kennel (I don’t like that word!) are very nice and will gladly give her all her meds and watch out for her, but I hate leaving a sick pup. Not that she acts sick – she’s as playful as ever, just with 95% more accidents! I won’t miss cleaning those. ;) I will, however, miss this face.

Close-up of a scruffy grey dog face!

That face.

D’aww. Too cute.

What are your holiday plans? Hosted any fun parties lately?

*I mean, I hope they did. I can’t say for sure.

Twenty-Four Cupcakes and a Single Baby (not mine)

Returning to work after vacation is always unpleasant, isn’t it? Unless you really really really super love your job, you can’t help but feel a bit down. Luckily(ish), I had email to catch up on and lots of things to do when I returned from my RI trip on Wednesday of last week. I’m glad I had the distractions – I was in a bit of a bad mood after having to spend the night in Detroit thanks to some weather-related delays and connection missing. All that aside, I had a really lovely trip back home, full of friends and family and, duh, food.

Both of my siblings were also home when I was, so my parents hosted a big ol’ cookout for all of our friends and family. I love hosting events at my parents’ house – my mom’s vegan and my dad is super vegan-friendly, so we always have lots of options. At this cookout, we had baked beans, potato salad, regular salad, fruit salad, corn salad, and desserts. I don’t have too many great food pictures, though, because I was too busy relaxing, hanging out with friends, and meeting this little guy:

Such a curious little guy.

My friend Jess became a mama last month; she’s the first of my pals to have a baby, which is both bizarre and exciting. Her little Noah is beyond adorable, and I was so happy to meet him. My mom snapped that photo of us, and I shamelessly stole it from Facebook. Same goes for the next two pictures, hence the craptastic quality. Facebook photo downloads are icky and grainy, and I apologize.


Vegan With a Vengeance came through again for my dessert-making needs – the coconut-lime cupcakes received raved reviews from everyone. I’d originally planned to make only this batch of cupcakes, but I had a ton of frosting left over so I decided to make some plain vanilla cupcakes to use it up.


All 24 cupcakes were snatched up within minutes of us setting dessert out. I barely snagged one! Luckily, my aunt had brought a vegan blueberry pie, so my dessert urges were well satisfied. ;) As was my desire for delicious vegan food in general, both at this party and later at the other places we ate in RI and NYC. But more about those later!

What are your go-to vegan cookout options?

Chocolate-Covered Baby Balls [Or, Multiple Weeks’ Worth of Food, Mostly Dessert]

Okay, I swear this post isn’t a chocoholic pedophile’s fantasy (I feel gross just saying that)! Hear me out and I’ll explain – it’ll be worth the wait, I promise!

Tonight I had the most satisfying, amaaazing, and simple dinner ever. My hungry belly loved this meal!

Hello, summer deliciousness!

I channeled Angela‘s hot-over-cold approach to dinner with this dish, and I was surprisingly delighted by the result. I sauteed a yellow zucchini, some spinach, chard, and spring onions and piled that on top of a bed of a cold Southwestern Black Bean, Corn, and Quinoa salad I whipped up a few nights ago. Paired with lots of raw sugar snap peas and hummus, this meal screamed “SUMMER!” to me, especially since the veggies came straight from my CSA share. My roommate and I have a half-share (every other week) from a local organic farm, and they deliver the boxes straight to our work. It’s pretty much the most convenient thing ever! I didn’t get a chance to photograph this week’s haul since my roomie picked up the share, but here’s last week’s deliciousness:

First share o' the year!

That box included arugula, broccoli, cilantro, garlic scapes, head lettuce, kohlrabi, radish, Red Russian kale, salad mix, spinach, and strawberries. Holy freshness, Batman!

Anyway, after tonight’s dinner, I desperately wanted something sweet to round out my fabulous meal. Too bad I didn’t have any chocolate-covered baby balls left!

Oh, my.

Yeah, I know that photo is grainy, ugly-colored, and badly composed, not to mention a little nauseating. But its subject is so damn delicious that I’m posting it anyway. A chocolate-covered baby ball, you see, is born when two awesome bloggers’ recipes collide; more specifically, when Averie’s No-Bake Vegan Peanut Butter Cookie Dough Balls take a dip in Katie’s Pseudo Magic Shell. This chocolate covered hunk o’ peanut butter is a totally Katie-inspired dessert, hence the “baby” in its name. :)

Unfortunately, though, I didn’t have any baby balls left for dessert tonight. Nor did I have its flattened cousin:


Yep, that’s essentially a homemade peanut butter cup comprised of the same ingredients as the baby balls. Freakin’ amazing. ‘Nough said.

So without baby balls or peanut butter cups ready for my sweet tooth, what could I eat for dessert tonight? Not these cupcakes, sadly:

Multicolored brethren.

I made these for my roomie’s birthday last week. Using some VCTOTW recipes as a base, I made Peanut Butter Cupcakes with chocolate frosting aaand Mint Chocolate Cupcakes with vanilla frosting. The vanilla frosting is dotted with – get this – accidentally!vegan mint chocolate chips I discovered at Woodman’s recently. Score!

Sadly, though, those cuppers are no more. I considered devouring the only fruit from today’s CSA share…

(Okay, this photo is from our first share, but whatever!)

…but decided to save them for tomorrow. Instead, I went with a perfect dessert for a hot day – banana soft serve, of course!

Very soft serve.

It was a little more soup than soft serve, but that didn’t detract from its cool deliciousness. I made Averie’s vanilla variation, and used maple syrup for a sweetener, and it was almost too sweet! Now that I’m the ripe old age of 23, I find myself much less able to tolerate eXtReMe sweetness. I don’t know if that’s a good thing or a bad thing!

So – that’s pretty much a summary of the foodie happenings in my life lately. What’s the most delicious thing you’ve eaten recently?

Sweets for a Sweet Sister

It’ll be my little sister’s 18th birthday in 11 minutes. I guess she’s not actually “little” anymore, what with her being a legal adult now, and what with her being 3 inches taller than me, but you know what? She’ll always be my baby sister.

So when Mom asked me to make some vegan treats to accompany the decidedly non-vegan ice cream cake Rhiannon requested for her family party yesterday, how could I refuse? I decided to whip up a batch of the Cookies ‘n Cream Cupcakes from VCTOTW using some accidentally-vegan Oreos.

Yum in my tum.

Mmm. I love that this frosting looks and works best just haphazardly slapped on top of the cupcakes. Don’t get me wrong; I enjoy whipping out the ol’ pastry bag and piping beautiful swirls of frosting atop my cuppers, but for reasons of time and laziness, this method gets an A+ in my book. And these little guys didn’t just look pretty. Suffice it to say that these cuppers were absolutely delicious and received rave reviews from the omnis who tried them. Great success!

Even though my sissie was feeling a little under the weather on the day of her party, it was still a great evening. All our little cousins showed up, even the ones from out of state, and we had fun bonding with the kids and being amazed at their boundless energy. So even though Rhiannon had to head back to college today (she was home for Thanksgiving break) and therefore won’t be spending her actual birthday with us, it was okay. We enjoyed the time we had together, and that’s really all that counts.

So, happy birthday, little sister. :)

My wonderful sissie.

Adios, MoFo: Ghosts of Halloween Past and Cupcakes of Halloween Present

Happy Halloween, blogpals! I wish I were a kid, because it’s 70 degrees today – perfect trick-or-treating weather! All the neighborhood kidlets will be able to gather their candy without having to hide their costumes behind icky winter coats. Awesome.

Before I move on to the Halloween fun, I just want to do a little MoFo wrap-up. This has truly been an amazing month. I can’t imagine a better way to spend my first month as a vegan! To everyone who participated, read posts, and left comments, thank you so much for your support. I can’t tell you how much it means to me! The vegan community is amazing, and I felt so welcomed during this month. Your support helped me to post every single day this month. THANK YOU! See the end of this post for an exciting announcement – you’ve all given so much to me, so now I’m giving something back!

Now for the fun. This year, I’m celebrating Halloween in true MoFo style – I baked and decorated a lovely batch of Halloween-themed cupcakes. I was intending to share them with all my little cousins tonight, but a bunch of them are sick and they’ve decided not to gather so as to prevent the further spread of germs. :( Oh well; I’m sure I’ll find someone to share them with! I made a batch each of the Golden Vanilla and the Basic Chocolate cupcakes from VCTOTW, and decorated them in a variety of styles.

First up is Mr. Pumpkinhead. Isn't he cute?

I hope you're not scared of spiders...

All hail the Pumpkin King - it's Jack Skellington!

And here’s the whole gang (minus their less-than-photogenic pals, who will soon find a home in my tummy).

All together, now.

I also finally got to use my new Halloween mini-cake pans! They make cute little ghosts and pumpkins.

I think they're a little scared of Yorick...

And here I am with my creations.

Do you like my Jack Skellington earrings? ;)

I may have to make cupcake baking a new Halloween tradition! I’m breaking with old traditions this year – I’m not dressing up. This is my first costume-less Halloween ever! I know, I know, that’s horrible, especially because I absolutely love costumes! But this year I just felt like taking a break from the partying and dressing up craziness. I politely declined a few invitations, so for the first time ever I’ll be staying home and handing out candy to the kids. It’s a far cry from the past four years of college Halloween fun, but I’m okay with that. Next year I’ll be in Madison – which is supposed to be absolutely insane for Halloween – and I’m sure I’ll be up for crazy costuming once more. In the meantime, here’s a little collage of my costumes from previous years. They’re not all from Halloween, but I think they illustrate my love of dressing up. We’ve got some Lord of the Rings, some Harry Potter, some Nightmare Before Christmas, a zombie witch doctor, and a Goth Detective front and center (if you get that reference, I think I love you), among other things. :)

I may or may not be holding a huge bottle of vodka in the center photo.

Happy Halloween, friends! Be safe and have fun. Also, MoFo may be over, but the fun sure isn’t. Check back tomorrow for my first ever GIVEAWAY! Yay!

P.S. If I were dressing up this year, I’d definitely be one of the girls from Subtle Sexuality. ;) Office love!

Yup, it’s Another Pumpkin Baked Good

My Google Reader has pumpkin recipes up the wazoo these days – MoFoers are sharing the pumpkin love  left and right, and beautiful orange baked goods are ubiquitous. It almost seems trite to make my own pumpkin-y post, but I’ll just tell myself I’m getting into the seasonal spirit.

Unlike the tons of creative MoFoers who are sharing brand-y new pumpkin recipes, I’m just going to share a photo or two of some simple Pumpkin Chocolate Chip Cupcakes from VCTOTW. It’s difficult to go wrong with the pumpkin + chocolate chip combo, so these cuppers are super yummy. Light, fluffy, and smooth, they’re perfectly delicious.

I left these cupcakes nekkid because a. I didn’t feel like making frosting last night, and b. I only made three traditional cupcakes. The rest of the batter was used in a Halloween-themed mini-cake pan I recently acquired. I’m not posting photos of the results because this was just a test run; I needed to see how high the cakes rise so I can judge how much batter to use next time I make them. But I’m preparing to make some cute Halloween baked goods, so expect to see those soon!

I promise to have more inspiring/inspired posts for this final week of MoFo – I can’t believe it’s almost done! This month has flown by. My oh my.

Beachin’ it Up with Pineapple Cup(cake)s

Lately I’ve been having a difficult time falling asleep. I know this is partly because I’ve slacked off since I got home from Italy and haven’t been exercising much, but it’s still no fun to lie there tossing & turning. Last night, however, I fell asleep almost instantaneously. And that, my friends, is because yesterday was a BEACH DAY!

Living in Rhode Island means that fabulous beaches are only 45 minutes away – we are the Ocean State, after all. Yet the crappy weather that descended upon us for most of this summer meant that yesterday was my first official beach day of the summer. Even though it was late, it was perfect, and I even managed to get some exercise in! After basking in the sun for a bit, VeggaSis and I walked down to the water and meandered our way along the shoreline for a while before venturing into the ocean. It’s a little colder than usual this year, just because the weather’s been so wonky, but I love that moment when you submerge yourself and shiver once or twice before realizing that, despite the coldness, it feels absolutely wonderful. So VeggaSis and I swam parallel to the shore until we reached our “spot” on the beach, and I ain’t lyin’ when I say that it was quite a workout! I’m no swimmer, so my swimming muscle group was surprised to find itself in use. After our swim, we returned to the blanket and threw ourselves down for another bout of sunbathing. Bliss.

We returned home salty, sandy, and a little pink around the edges. It was the perfect end to the perfect beach day when I discovered this little guy waiting for me in the fridge:

Tropical bliss.

VeggaDad thoughtfully saved the last of the Pineapple Right-Side-Up Cupcakes for me. I whipped up a batch a few days ago, and I think that this might be one of my favorite recipes from VCTOtW. I love the cake’s flavor; it’s got the perfect amount of sweet pineapple mixed with subtle spices. I was a little disappointed at how tiny and short these cuppies were, though; they barely rose and seemed slightly dense. Next time I’ll definitely fill the liners with a little more batter; Isa and Terry recommend filling them halfway to allow room for the filling, but I think I definitely could have gotten away with adding a little more. I might have to make less cupcakes to compensate, but I can deal with that. :)

Anyway, tonight I’m going to try an experiment. Obviously my swimming exertions of yesterday helped me fall asleep quickly and sleep well, but tonight I’ll try something different. This morning I found an email from Gaiam in my inbox, and it featured a link to Six Yoga Poses for Insomnia. So I’m going to give them a try before bed tonight, since I haven’t been doing enough yoga lately. To be honest, I’m a little skeptical, but we shall see. I’ll report back tomorrow. ;)


The Not-So-Humble Carrot

Sometimes it seems that the most ubiquitous foods are the most under-appreciated. I’m pretty sure that if you were to ask someone to think of a vegetable off the top of her head, the likelihood that “carrot” would come up first is pretty high. But who really gives carrots a second thought? I mean, yeah, they’re orange and kind of phallic, but I think most of us take them for granted despite these two rather special characteristics. And that’s a darn shame, because carrots are wonderful for so much more than dipping in hummus as a tasty afternoon snack.

You probably know where I’m heading with this, but allow me to give you a brief bit of background info before I get to the good stuff. First, for your healthy body, carrots are chock-full of carotenoids, and a diet high in carotenoids (both alpha and beta carotene) has been shown to decrease the incidence of certain cancers. Beta carotene also keeps your immune system strong and helps to promote cell growth. Carrots are bursting with vitamins A, K, and C, and they’ve got respectable amounts of fiber and potassium to boot. Plus, the potency of carrots’ antioxidants has been shown to increase when cooked! That last bit is good to hear, because although I love raw carrots, I also love using them in baked goods. ;) So let’s get to that, shall we?

Last night, to do his part in our clean-out-the-fridge attempt, Dad grated up all our remaining carrots and threw together a carrot salad as a side dish for dinner. But there were a few cups of leftover grated carrot left after he made the salad, so Dad turned to me to do away with the remainders, and I knew just what to make.

Immediately I thought of the Carrot-Raisin Muffins from VWaV. I remember these little suckers fondly. Last winter when I was still at school, I whipped up a batch and froze a couple of them for my big comps exam weekend. During the first weekend in April, I took my comprehensive exercise exam and wrote a bunch of essays on a predetermined list of literature; Carleton requires students to take ginormous exams or write long papers to prove that we’ve actually learned something during our four years. ;) I did almost all my essay writing in the Libe, and prepared a big snack tray of delicious brainfoods to keep me going. I took along a couple of these muffins, and they helped me not only to pass the exam but to achieve distinction on my comps. Needless to say, I now associate carrot muffins with grreaaatt successss. ;)

So last night I made a batch of Carrot & Cran Muffins, replacing the raisins with dried cranberries because, as I’ve said before, raisins remind me of bloated insects and I am rather stubborn when it comes to including them in my baked goods. I think cranberries make a delicious substitution, personally.

Carrot & cran numminess!

Yum! Healthy and delicious. I love the fact that these muffins contain two whole cups of grated carrot. They’re so hearty and fresh tasting. But I didn’t stop with muffins. I turned to Isa and Terry – as I so often do – and decided to make a batch of Carrot Cake Cupcakes for a not-so-healthy dessert.

More carroty deliciousness.

Color me seriously, seriously impressed with these cupcakes. Although VCTOtW has yet to fail me, this might be one of my favorite recipes. I know this picture doesn’t actually show the cupcake’s crummy innards, but trust me – these babies had that sort of smoothness that makes a great carrot cake, and the flavor was phenomenal, even with my minor moderations. Although I know that “classic” carrot cakes contain nuts, my sister is allergic to all nuts, and I never bake anything that I can’t share with everyone! So I replaced the walnuts with sunflower seeds to retain the crunch that nuts give to the cake, and I think it added a really interesting textural change (not to mention some extra protein). I also failed to find soy yogurt at the supermarket (ugh), so I hit up Google for an alternative. I found this recipe for soy yogurt replacer from Celineyum, but I think I used too much cornstarch because my soy “yogurt” was quite gummy. This in turn led to some rather gummy batter, but after adding a little extra soy milk, I think I fixed it. Once baked, the cupcakes teetered on the edge of being the tiniest bit gummy, but not enough that anyone would really notice since they were so darn tasty and moist. They were a huge hit with everyone, especially after I totally de-healthified them by adding the vegan cream cheese frosting from VCTOtW. Mmm.

While Googling nutritional info on carrots for this post, I came across some interesting (ahem) websites. First, Oprah tried to tell me that I should “hide” carrots in her recipes for Italian meatloaf, brownies, and cranberry sauce. Thanks, Oprah, but no way – I want my beautiful bright carrots where I can see them, out in the open and sharing their gorgeous color with the world! The last thing I want to do with carrots is stow them shamefully away in a hodgepodge of ground-up animal flesh. No sirree, no carrots in meatloaf for me. Then I discovered the World Carrot Museum, which isn’t an actual museum but an online devotional for people even more obsessed with carrots than I am. And if you’re interested in juicing – something I don’t do nearly often enough – you should check out this site for some carrotastic juice recipes.

Bottom line? Carrots are amazing and delightfully multifunctional. I love love love veggies in desserts; zucchini bread is one of my all-time favorite quickbreads. And carrots cake? You just can’t beat it. Plus, look how colorful these suckers can be!

Colorful carrots!
(Yeah, I borrowed that photo from here.)

So do yourself a favor and go give those orange veggies in your crisper drawer some lovin’! Your body (and tastebuds) will thank you for it. :)


It’s raining, it’s pouring…

…and summer days like these are boooring…

New England’s had a rough summer. I came home from college after graduating and all I wanted was a nice, hot couple of months. I mean, let’s be honest here, this is probably the last “free” summer I’ll ever have. But instead of sun, humidity, and 90+ degree days, I got rain and cold and clouds, at least until a few weeks ago. Then summer began. It still didn’t feel like the summers of my youth – all sun and Del’s frozen lemonade and playing in the pool for hours – but I wasn’t going to complain. Girl’s gotta know when to take what she can get, sometimes.

But now it’s raining again and that’s just not cool. So instead of puttering around the yard, walking the doggies, or lounging by the pool with a book, I’m cleaning my room and spending too much time on the internet. Bleh.

But instead of wallowing in weathery despair, I can remember sunny days of yore and let them give me hope for tomorrow! Like last Saturday, the 11th. VeggaSis just graduated from high school, so we had a combined graduation party with all our family and some family friends, and the weather was perfect. I vetoed a cake and decided to make four batches of cupcakes instead. I made a dozen each of the plain chocolate and golden vanilla cupcakes from Vegan Cupcakes Take Over the World. Then I let VeggaSis choose another kind – she chose S’mores – and decided on Mucho Margarita as the final dozen.

Man alive, but these came out FANTASTIC. I couldn’t find the huge multicolored large sugar crystals the gals recommend for the Mucho Margarita cupcakes’ “rims,” so I just used pink instead. I loved these – the flavor was delicate yet delightfully lime-y, and the icing had just a hint of tequila. I didn’t add as much liquid as the icing recipe suggests, because it was already pretty runny by that point. I think they came out just dandy.

Yeah? Yeah. And the S’mores cupcakes looked even cuter. I know the rest of you churn out gorgeously decorated cupcakes like the OctoMom pops out babies, but this was my first time using anything other than a butter knife to frost my cupcakes and I was proud. I should give credit to VeggaSis for the graham cracker crumbs and Hershey piece decorations, since she did that at my request. The cupcakes themselves had phenomenal flavor, rich and malty and delicious. I’ll definitely make these again on their own.

May I have S'more cupcakes, please?

Scrumptious, yeah? The compliments I received on these made all the little squabbles VeggaSis and I had during the baking process totally worth it.

But don’t worry – the plain ol’ vanilla and chocolate cuppies weren’t neglected! VeggaMom and VeggaDad were in charge of the decorations for these suckers, and since VeggaMom was foiled in her plan to get cakes with VeggaSis’s and my photos on them (no joke!), they decided to personalize the plain cupcakes in their own way. Here’s the whole spread.

Yup, my parents are nutters.

Cute or crazy? You decide! :P

And, last but not least (unless you like cupcakes better than people, which would be totally fair!), here’s a photo of VeggaSis and me at the big par-tay. We don’t look particularly alike in this photo, but for some reason people always confuse us/think we’re twins/think she’s older than me (GRRR), so we made shirts to clarify things. ;) Oh, I’m the one on the right, with the blue shirt – and yes, I know that my little sister is taller than I am!

We so puuurdy!

Right – off to do some yoga. Ciao!