It is the first day of October, but sadly we are not experiencing crisp autumn weather here in the Boston area. It has been raining all day. It’s raw outside. And not enough trees have begun changing color to marvel at them through our rain streaked windows inside the safe havens that are our homes. SO I decided to do what any rational person would do on a rainy Saturday on the first of October. Bake!
Before I get to some drool-worthy photos and the easiest recipe you will ever lay your eyes on, let me update you on my latest ventures.
My gastroenterologist and I have broken up. And we are never, ever, ever getting back together. And this is not just due to the fact that she refused to prescribe LDN. See my last post here, if you missed it. OR, that she would not even talk about the possibility it could be helpful for me. She also would not consider my steroid of preference. So basically we had a strong-willed conversation; each of us holding up our own ends. Very quickly I realized I would not be returning.
I knew I would be prescribed LDN one way or another. There are plenty of doctors who will prescribe it, actually. I will be seeing a new doc on October 11th and HOPEFULLY I will start my regimen by the end of the week.
But until then…
I will now grace you with a photo of Simple Mills Pumpkin Muffins, which I accidentally transformed into cupcakes with the addition of my frosting. (Or was it?)
By the way, I LOVE Simple Mills. They are a paleo brand, so there is no gluten, dairy, grains, or sugar, and they use organic ingredients! My favorite products are the chocolate and vanilla cake mixes. FYI, the base is almond flour for those avoiding nut products.
And it is the first day of fall so of course I opted for the pumpkin mix today.
I wanted a creamy vanilla frosting, but I wanted to try making it without added sugar. It was indeed a success.
Buttercream Frosting… In 30 Seconds or Less! – Girlinhealing.com
Makes enough for 12 cupcakes
- 1 stick (or 8 TBS) of organic butter or Kerrygold grass fed butter, softened
- 1 TBS real maple syrup
- 1 tsp vanilla extract
- a pinch of salt
Beat the butter until creamy. Then add the maple syrup, vanilla, and salt. Beat until combined. Give it a taste-test, ’cause you know you want to.
Make sure to frost the cupcakes when they have completely cooled! If frosting is applied when the cupcakes are still hot you will be left with a runny mess and therefore, heartbroken.
These can be made dairy free with Spectrum Organic Palm Shortening or your favorite dairy free butter.
P.S. Please excuse my amateur frosting skills. 😉