Sunday, May 4, 2014

Touching Base

Hi all,
I just wanted to touch base
I haven't written in a while, seemed like there wasn't anything
profound to share, but life is good, really good.

 Yesterday I went to my first Yamuna body rolling class
with some friends and then I puttered the day away.

While puttering I watched a candid You Tube of
 Eric Rupert and Mario Batali

The greatest quote was from Mario - he said,

"My heart and imagination are intertwined" 

I love that

I couldn't remember if I'd shown you the little day bed area I set up in my office - 
It's like this little nest...

Oh, and did I tell you I'm going to Junior Prom?
Deer Isle Stonington has this aged tradition,
the public is invited, they do a Grand March, all the
Junior's families come

I've never been...
The theme is Alice in Wonderland 
(this is a bit too appropriate for me if you know what I mean)

I continue to be infused with such energy and admiration
in my connection with the students and really look forward to seeing them
in their finest.

Speaking of which, here is the new logo for Ready by 21 Mentoring;

The artwork and layout is by our board member, Gina Podesta
Looks great doesn't it?
I have 25 wonderful new mentors trained and ready to go for next year's juniors
 and I am in awe of everyone and what you are all willing to give of yourselves

That goes for mentors and mentees both.

I brought these delicious gluten free cupcakes to a movie night
with my book club.  Instead of a book this month we watched To Kill a Mockingbird

I used the recipe for my quinoa cupcakes and then made the
frosting from Barrett's raw brownies I posted a few times back.
  The host's husband ate two 
and had no idea they were laden in avocados!

There is more, but I'll save it for next time.
I've included the cupcake recipe below.

I hope you are all well and being kind to yourselves.




1/4 cup unsalted butter
1/2 cup water
1/4 cup cocoa powder
1 cup sweetener (I use coconut crystals)
1 1/4 cups quinoa flour
1/2 tsp baking powder
1/2 tsp baking soda
1/2 tsp sea salt
2 eggs, separated
1 tsp vanilla
1/2 cup yogurt or sour cream

350 degree oven
Place butter and water in a small saucepan.
Bring to boil, remove from heat and whisk in cocoa.
Let cool to room temp.

In another bowl whisk together
 the sweetener, flour, b powder, b soda and salt

Once the cocoa mixture has cooled, whisk in
the egg yolks, vanilla and yogurt (or sour cream)
until smooth

Stir this into the flour mixture until smooth and thick.

Whisk the egg whites until frothy and thickened
and fold into the batter.

Divide into 12 lined muffin cups and cook just until
moist crumbs attach to a tooth pick inserted into the center
10-20 minutes depending on your oven.


 3 ripe avocados
 1/2 cup cocoa powder,
1/2 cup liquid sweetener 
( I use brown rice syrup and a bit of maple syrup)
1/2 tsp kosher salt
1 tsp vanilla
into the bowl of a food processor, 
process until smooth and creamy

Frost as desired*

*It makes enough that you can eat a third of it with
a spoon and still have enough for the cupcakes

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