You spoke, and we listened!
Back by popular demand we will once again be hosting a bake sale at our main adoption center at 510 N. LaSalle to coincide with Cupcake Day. Be sure to get the word out!
The sale will take place from 12 – 6 p.m. and all of the homemade confections will be $3 a piece. See you there!
Healthy eaters here’s a little recipe that you will sure enjoy!
What you will need:
2 Cups Chopped Rhubarb, Fresh or Frozen and Thawed
1 Cup Granulated Sugar
2 Tablespoons Lemon Juice
1/4 Teaspoon Salt
2 Cups All Purpose Flour
1 Teaspoon Baking Powder
1 Teaspoon Baking Soda
1/2 Cup Orange Juice
1/3 Cup Canola Oil
2 Teaspoons Vanilla Extract
Vanilla Bean Frosting:
1 Cup Non-Dairy Margarine
4 Cups Confectioner’s Sugar
1 – 2 Tablespoons Plain Non-Dairy Milk
2 Teaspoons Vanilla Paste or Extract
For instructions and full recipe: CLICK HERE
Bacon, Peanut Butter, and homemade? All doggies are going to LOVE this!
3 slices of bacon, diced
1/3 cup creamy natural peanut butter (or Sunbutter)
1 tablespoon maple syrup (bacon + maple seemed like a good idea)
3 tablespoons water
1/2 cup soy flour
1/2 whole wheat pastry flour
1/2 cup wheat germ
-Preheat oven to 300 degrees and line two baking sheets with parchment paper.
-Fry the diced bacon until crispy. With a slotted spoon, remove the crispy bacon but save the fat. Allow the fat to cool slightly (2-5 minutes)
-Add the egg, peanut butter, maple syrup and water to the bacon fat and mix thoroughly.
-Add in the flours and wheat germ and mix until combined. Stir in the crispy bacon pieces.
-Roll out the dough on a lightly floured surface to about 1/4″ thick. Cut into desired shapes. I used three different 1″ cookie cutters.
-Bake in the oven for 12-15 minutes (for 1″ diameter shapes) until lightly browned.
-Cool and make them beg for it.
LINK FOR RECIPE AND INFO
Who can resist a mouth watery Brownie Batter Chocolate cupcake?? I know I can’t! Looking at this picture is making me drool 🙂
FULL RECIPE HERE