Who told y’all to concoct a recipe for a vegan cake from a boxed cake mix? Huh? Who sent y’all? I don’t know who y’all is, but I wish y’all had not done that.

Yep, this past weekend I made single serving vegan cakes from a Duncan Hines box.  Maddie said it was pretty good, and she was right.  No eggs, no butter, just apple sauce, vanilla soy creamer, a lil vegetable oil, a lil aquafaba (the liquid from a can of chickpeas.  Sounds gross, but that stuff mimics eggs, molecularly speaking), a bit of vanilla, and some box cake mix.  No pics, cause I was too taken aback by how moist and tasty these cakes were. Here are the 2 recipes I meshed together, keeping in mind that the Duncan Hines cake mixes generally excludes milk.  Pillsbury has milk in the mix.

Now, here’s where I really messed up:  Not one day did I eat a cake…three, tres, 3 days in a row, I ate TWO small double cupcake sized treats a day.  Friday, Saturday, and Sunday😞😔😒☹️😮😭😡. My belly hates me, I can feel it.  No wonder I felt so zen on a low carb…my body was appreciating me.  So, starting tomorrow, I am decreasing my carbs, that includes potatoes, rice, and grains.

Other than that dastardly mishap, this past week I did well.   I am getting my appetite back, and I’m understanding that cooking is a dang near a daily part of life.  Sometimes I spend a lot of time at the stove, other times, I’m barely in the kitchen 15 mins preparing a meal.  Either way, it’s not a chore, it’s a habit.

While I’ve got you here, take a look at my almost 2 month locaversary.  I’m digging how funky they are❤️