Another Favorite Hobby

Yes I like to call it a hobby, NOT an obsession. I do love to create, re-do, and browse various organizers and their components. I'm rarely satisfied with pre-packaged ones like Daytimers, and I truly get in the zone when designing or re-doing one of my own. I'm actually a little particular about the components I require and making my own almost always insures I get what I need...until the next inspiration comes along!

This organizer was created because I needed something just the right size - and although I'm not usually drawn to square shapes, somehow this ended up 9x9 inches. There is a fine line between big enough to have a workable calendar size, but small enough to fit into my current bag/purse (another "hobby).

It is constructed from tapestry remnants gorilla glued to foam core. I just recently had to add the brown webbing spine because I didn't allow enough fabric in the original design and it gapped open. At the same time I added the closure system (which has to be quick and easy to use - velcro would have been better, but too noisy).

Eliza's VAGF Chocolate Cupcakes (vegan, agave, gluten-free).

These cupcakes are so yummy! They aren't as moist as some other recipes, but still delectable - just makes that coffee taste better. Also, they have a slight crunch from the flaxseed, but I think it is a nice texture. This recipe is a combination of 2 recipes out of Vegan Cupcakes take over the World. It is an excellent cookbook.

Eliza's VAGF Chocolate Cupcakes

2/3 cup soy milk, almond milk (or other milk substitute)
1/2 tsp. apple cider vinegar
2/3 cup light agave nectar
1/3 cup canola or olive oil
1 1/2 tsp vanilla extract
1/2 tsp almond extract
1 cup white rice flour
2 TBS ground flax seed
3/4 tsp. baking powder
1/2 tsp. baking soda
1/4 tsp. salt

Line muffin pan with cupcake liners and preheat oven to 325. Mix the 'milk' and vinegar in a large bowl and allow to sit until curdled (about 2-5 mins). Beat in agave nectar, oil, and extracts. Sift in flour, baking soda, baking powder and salt. Mix until smooth. Fill liners two-thirds full. Bake 20-25 minutes until a knife comes out clean. These cupcakes improve as they cool in texture and flavor.

Frosting (optional)
1/4 cup agave nectar
1/4 cup peanut butter
1/4 cup cocoa powder
2TBS water

Mix all ingredients together vigorously with a whisk. It will thicken as you mix it. The consistency ends up being somewhere between a glaze and frosting.