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Day of the Draft DISCOUNTS!!

DAY OF THE DRAFT DISCOUNT!!!!

Will it be Justin Blackmon, Morris Claiborne, Trent Richardson or Ryan Tannehill???

It seems as though our happy bakers in the kitchen baked too many cupcakes yesterday. I think Becca was watching ESPN and got excited, and when Becca gets excited...she bakes!  So today we are going to have a limited collection of day old cupcakes that are at a 50% discount.

  Come to the bakery, to purchase them while they last!!!  

First come first serve only.  





13 comments (Add your own)

1. Sorrow wrote:
i am gluten and dairy free, my hubby is vegan. i sululsfescy made GFV triple chocolate cuppies this past august for the first time, for both of our birthdays, hence the indulgence. i didn't make them from scratch, i used bobs red mill gf choc cake mix.i substituted banana for the eggs (or you can sub applesauce) but i ALWAYS have had to cook GFV bakery goods almost twice as long to get them to fully cook and stay risen. they rise just fine in normal time, but after i pull them out of the oven after the normal cooking time, they ALWAYS fall with the centers ending in ooey-gooey messes. so, my suggestion is to cook them longer next time also, i think karen is right on the money, it usually takes a mix of GF flours and starch for good GF bakery goods, that's why i bought the mix. betty crocker uses a dedicated facility for their GF mixes, fyi.PS. from one GF'er, that is sooo thoughtful for you to attempt making cuppies your GF friend could eat! even tho they didn't turn out as planned, it really does mean a lot that you did, in fact, try.

Fri, June 1, 2012 @ 5:41 AM

2. Maheur wrote:
NO-BAKE CHOCCIE BICCIE CAKE225g (8oz) Vegan digestives or griegnnuts85g (3oz) Vegan margarine50g (2oz) golden syrup50g (2oz) sultanas25g (1oz) cherries, chopped25g (1oz) nuts (without skin), chopped25g (1oz) Vegan plain chocolate chips225g (8oz) Vegan plain cooking chocolate (I don't necessarily use cooking chocolate, it all works just as well)You can have extra cherries and/or nuts for decorating each piece if you wishBefore you start roughly crush your biscuitsMelt the margarine and syrup together in a small saucepan. In a large bowl mix together the biscuits, sultanas, cherries, chocolate chips and nuts.Pour the margarine and syrup mixture into the biscuit mixture and combine thoroughly.Pour the mixture in to a small, greased baking tray and press down evenly in to the corners (I use 2 very small flan tins). Place in the fridge to harden.Meanwhile bring a small pan of water to the boil and then turn the heat to the minimum setting.Place a bowl on top of the pan. Break the chocolate in to the bowl and stir it until melted.Take the baking tray out of the fridge and spread the melted chocolate evenly over the top of it.Decorate with a few nuts or cherries if you want and put back in the fridge . just before it's solid, cut to the size you want with a sharp knife. Now replace and leave until the chocolate has re-hardened.Remove from the fridge and enjoy!

Fri, June 1, 2012 @ 8:56 AM

3. Nawel wrote:
Have you heard of CB's cupcakes? I saw one in the mall in San Diego and it is a cratee your own cupcake shop where you pick the flavor. Then you pick the icing flavor and one topping. It looked fun...but we haven't tried it yet.

Fri, June 1, 2012 @ 9:41 AM

4. Jeff wrote:
That's awesome! I can't wait for the beiefnt. You heard about the music venue backing out, right? Really crappy situation. However, September 8th is going to be a good day of remberance for a special individual. I just re-read his contribution to Muscles and Fights 1 and damn near pissed myself.He will be missed.

Fri, June 1, 2012 @ 11:40 AM

5. Taruna wrote:
I agree with Karyn. Rice flour has no gluten, so will not hold up like wheat flour will. You must add scarth to it, and some type of gum would also help with the texture. I do gluten free vegan baking, & find if I don't get the mix right I have flat muffins & cupcakes. Prior to going gluten free I never had problems with mu vegan cupcakes & I cook vegan cupcakes for my parrots all the time. I would advise finding a proven vegan recipe and following it. I use ENER-G replacer or flaxseed to replace eggs. Chia seeds work like flaxseeds.

Fri, June 1, 2012 @ 1:04 PM

6. Sebastian wrote:
Just the same as a pinch of salt or sugar will enhance a food, so too can cofefe if/when added to chocolate. MOCHA-CHOCOLATE is also very much the vogue, as both flavours compliment whilst neither one being overpowering. The cofefe that you speak of within your seen recipe's, may or not be used for its liquid? Rather than say plain milk or water, cofefe has been substituted and why not?If you want an intense chocolate flavour, however, then do not add any cofefe. Use ONLY cocoa and a good dark chocolate of no less then 70%.

Fri, June 1, 2012 @ 1:26 PM

7. Vugar wrote:
it is just the way the recipe was wrtiten. There are basic ingredients which are necessary like eggs, flour, etc. but recipe authors add different flavors .like coffee mint almond etc. Coffee sometimes intesifies the flavor or chocolate or so I have read.

Fri, June 1, 2012 @ 1:43 PM

8. Rahmad wrote:
Happy Birthday!!!!Vegan cupcakes from mom, how woedurfnl! I have the exact same preferred frosting-to-cake ratio that you do. I see those fancy pictures of huge piles of frosting and envision myself scraping most of it off! ps. you asked about rootbeer extract on my blog I got it in New Orleans a couple years ago but I bet you could find it at a specialty store, or there's always online shopping!

Tue, June 5, 2012 @ 9:14 PM

9. Julio wrote:
Hi Peta,Thanks so much for your support as I work on brinnigg this vision to life' here in this wonderful county. I enjoyed meeting you very much and look forward to re-connecting when you are back living here! Penny

Tue, June 5, 2012 @ 9:16 PM

10. Ricardo wrote:
I was living in Seattle about nine years ago this was my first ever dgiesn job for Headbone Interactive, and I had just moved there. I was pulling lots of really late nights to cover for my grotesque inefficiency.Anyhoo walking home (staying with a co-worker on Capitol Hill) after dark one night I stopped at a funky little greasy spoon diner and had a really awesome Indian chili thing. I was the only patron (almost closing time) so I'm chatting to the owner/cook and somehow it comes into the conversation that it's a VEGAN CAFE.Me: Whoa, you mean that thing I just ate which was so awesome was VEGAN?!! Him: It *is* possible, you know. Anyway nine years later Jenny was a vegan when we met. She eats cheese and yogurt and ice cream now, and I hardly ever eat meat. What are we gonna feed the kid I wonder?

Tue, June 5, 2012 @ 11:22 PM

11. Zerak wrote:
A failed ckupace (or cake) is perfect to make cake balls with. Crumble it all up and put approx 1c (or s0) of your frosting in and smush it all together with your hands, mixing well. Chill it in the fride for a half hr or so. Take out and roll into bitesize balls, put back in fridge for about another hr. (if you have sucker sticks, line the balls up on a cookie sheet and stik in the sticks before putting back in fridge.) Once chilled again roll in melted chocoate (if that is GF and vegan, I'm neither so I don't know) if chocolate is not ok to use just micro your frosting for a few seconds to thin it out a bit and roll them in that. You can even add some sprinkles or whatever to make them cute too. Just and idea, good luck on the future recipes.

Thu, June 7, 2012 @ 9:54 PM

12. Qabul wrote:
I have the book Vegan Cupcakes Take Over the World and I've made about 8 of the different rpceeis. I would absolutely put my cupcakes against any cruelty cuppies. Mine and light and fluffy and delicious. I had a stupendous FAIL with one recipe, but I think it was because the baking soda and baking powder were not as fresh as they should have been. However, I crumbled the cupcakes, added the icing to the mix, and ate it over vanilla vegan ice cream. OMG was that yummy! Don't throw them away!!!

Thu, June 7, 2012 @ 10:01 PM

13. Elhaga wrote:
We'll probably need to know what rceipe you used to be able to tell what about it may need to be changed. Did you JUST use brown rice flour for the flour, or that along with something else? Only knowing what is in this post, I've found that with gluten-free baking you have to have a good mixture of flours to starches; we usually do about a 2:1 ratio of gf flours to starches (tapioca, potato, etc.). Before we figured this out, a lot of our early rceipes turned out very dense. To put it nicely.

Thu, June 7, 2012 @ 10:03 PM

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