We fell asleep with the shade up last night, with the warm glow of the country sky shining into the bedroom. I had grand intentions of sleeping in late this morning. My eyes popped open at 5:30 am and I could not go back to sleep. I laid in bed for a little while, feeling blessed to be next to a man that always makes sure I know just how much he loves me. Just thinking of him makes me smile. We were driving to the grocery store last night, and as he does he'll gently reach for my hand to hold it in the most tender way, then he said in all seriousness "oh, I had something I've been meaning to tell you" and then he paused, and I thought we were about to have a serious conversation, then I could see the corners of his lips go up and his beautiful smile, and he simply said "I love you!" Little twenty second moments like that, are the ones I hope will stay in my heart forever.
The start to this Saturday morning was making a pot full of strong coffee, something my Ry is growing to appreciate. Then I pulled out all the ingredients for the most delicious vegan cupcakes, recipe below. As the frosting was melting and the cupcakes were baking I ran outside barefoot across the wet grass to pick some hydrangeas to fill our home and some extras to gift. The sweet sound of Madeleine Peyroux fills our home and the windows are cracked just enough to let in the fresh morning air.
This afternoon we are going to visit Ry's baby niece for her first birthday. Later on we will be on the boat, Ry will fish and I will read. Our evening plans are to bake a homemade pizza that we'll eat on the back porch with candles burning, music in the air, and a glass of wine in hand.
This is our life, and I often catch myself saying a little prayer of gratitude.
The hydrangea's remind me of my grandma, and the warm memories of my childhood summer's at her house get to fill our home now.
I hope you'll try these vegan cupcakes because they are simple and delightful.
Cupcakes:
One cup flour
Two teaspoons baking powder
dash of salt (I used pink Himalayan)
1/2 cup sugar
1/4 cup vegetable oil
3/4 cup nondairy milk (I used vanilla almond milk)
One teaspoon vanilla (I always use extra)
One tablespoon fresh lemon juice
Frosting:
Two cups powdered sugar
1/2 cup melted butter (cooled)
Two teaspoons vanilla
Zest of half a lemon
Juice from half a lemon
Directions:
Preheat oven to 365. Line or oil a cupcake pan. In a large mixing bowl, whisk together the flour, baking powder, salt and sugar until well combined. Add the oil, milk, vanilla, and lemon juice and mix on medium speed and then on high for a few seconds to make sure the batter is smooth.
Bake for 20 minutes, or until a toothpick inserted comes out clean. Set aside and let cool.
For the frosting, whisk together all ingredients on low until well combined, then to medium-high until the frosting is light and fluffy.
Enjoy with your loves xo
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