While I was really excited when one of my friends from work asked me to make her daughter’s birthday cake, it’s safe to say I was also slightly apprehensive since I haven’t really made anything that requires any major decorative finesse in a while. And since it was also for her 18th birthday, I felt I really did need to pull out the stops.
While they may not necessarily appear to be the most typical bake for a celebration, to me, my cranberry, pistachio and whiskey biscotti are somewhat of a mile stone and, more importantly, mark the end of my attempts to bake with no sugar.
In the last Sunday before my Tough Mudder, I admit defeat by breaking my no sugar streak in utter style. This, of course, could only be done by choosing something that is basically full of the stuff. To be honest, I think this is probably quite a good representation of my training levels in general; I started out with good intentions but, in the end, I’m not actually sure how much further along the fitness lines I really am! But think of it this way, this is at least the penultimate time you’ll have to hear about it; there is always a silver lining!
Although it is a little late (I 100% blame numerical reasoning tests and my decreasing ability to count), I am continuing with the health kick trend in preparation for my tough mudder (which is now only a few weeks away) with my offering of vegan peanut and date breakfast muffins. Again it is debatable whether they can really be deemed healthy as the no refined sugar attempts have been firmly kicked to the curb, but I thought they would provide an interesting breakfast alternative without packing in too many calories.