Hallo-fricken-ween!

Breakfast and dinner fell in love at the 4winds...

Brainfood

Eastern European Dinner

This week's dinner featured a beautiful borscht (cold beet soup) from a beautiful Nancy, a lentil and potato dish made by Lee Ellen, hearty carrot-walnut bread (heyll yeah), and delicious tiny apricot pastries made by scottalicious

Inspired by the one and only Agne!

Happy Birthdays!!

The Four Winds is full of Libras for some (clearly wonderful)reason.
These cupcakes had a perfect crisp top, moist inside, and 3rd grade dinosaur sprinkles appropriate for the maturity level haha
Needless to say, they were great.

Here's the recipe for a double batch-ish. Very classic cupcakes, nothing healthy (besides the vegan part) about them!!

DRY
4 cups all purpose flour
2 tsp baking powder
2 tsp baking soda
1 tsp salt
1/3 cup cocoa powder
1/2 tsp ginger
1 tsp cinnamon

WET
1 1/4 cup canola oil
3 tablespoons Ener-G egg replacer
1 3/4 cup granulated sugar
2 tsp vanilla extract
1 package silken tofu
3/4 cup soymilk/water/any other liquid (Orange or apple juice add a delicious complex flavor with the chocolate)

*** Add in chocolate chips and dinosaur rainbow sprinkles for XTRA BDAY SNAZZ

Bake at 325-350 depending on your oven. We have a smaller convection oven so most everything is baked 25 degrees cooler than in the larger ones that real restaurants have hah.

<3 The 4WC

Also thank you to Annie for being the cupcake model!