I'll admit that I had time to come up with a recipe and make something delectable for you to read about today, but I chose not to. Two reasons: As I'm typing this, I'm finishing up the last of the blackberry frozen yogurt (bypassing some leftover banana ice cream in the freezer), and gave away about half of my Mayan chocolate almonds. What I'm trying to say is that I have too many desserts just laying around for me to make yet another one.The second reason is that I wanted to show off what I've done today, and what will be sold at the farmers' market tomorrow afternoon.
This is a vanilla cupcake with strawberry frosting. I used real strawberries (of course!) to make a syrup, then added that to my frosting to give it a cute pink color and a very faint strawberry taste.
This is my chocolate duo!
This one has the strawberry frosting on top.
For these, I had some fresh raspberries left over from a special order, so I dropped one into the center of each batter-filled cupcake liner and baked it in, then sifted powdered sugar on top. I almost tried to mess one up so I could eat one!
This is a strawberry orange cream tart. Very impromptu kitchen experiment, so I'm not sure how it will go over, but this crust is to die for!
And this is my best seller, the chocolate coconut tart. Only five ingredients in the whole thing, yet so, so, so good!
And these are my special order donuts! I have one or two loyal customers who special order these every week :) They're a pain in the butt to make, but are totally worth the effort.
All products are 100% vegan and natural! Wish me luck for tomorrow, and hope to see some of you out there!
What you are about to see looks so simple, yet contains countless hours, LOTS of flour, too much money for my tiny wallet, a couple break-downs, and more pride than Simba ever saw. You know, because he's a lion, and lions gather in prides. Anywho, this is the set-up of my farmer's market table!
This has been a joint effort with my business partner, Mustafa. I can't even begin to tell you how crazy my life has been in the past couple weeks. Which is why, my dear readers, I haven't been posting delicious recipes for you to try, but I promise that will resume in the coming weeks. I went from daydreaming about getting paid to bake vegan confections while tirelessly, monotonously typing away, to actually having a business in which I do just that in just two short weeks. Craziness.
My partner makes salted caramels and brownies for the time being, but is expanding his line to other candies and other non-vegan delights. I am basically in charge of everything vegan (although on these signs I didn't have anything labeled as vegan since I wasn't sure how that would be receptive on the affluent side of town). Right now, I'm focusing on doughnuts, tarts, and cupcakes.
I've also become an expert on so many things I thought I would never care about, such as how to pick out the perfect boxes for your confections (and how to assemble those boxes once they arrive in a flat mass on your doorstep via the FedEx guy), how much one cup of flour costs, what font you want on your business card, and how to set up the table to lure people into looking more closely and what you have to offer.
Since I'm technically a real-live adult and am fairly self-sustaining, I haven't gotten to quit my typing-in-a-dungeon job yet. Starting a business, as I've come to find out, is not only expensive, but very time consuming, so I've been burning both ends of the candle the last few weeks. This came to a head on Friday, when I worked at the kitchen from 7:00am to 5:00pm and then at my paying job from 5:00pm until 11:30pm. I cried a little bit. 
So that's my long-winded excuse for not posting any recipes, but I promise I will. The super craziness is over for now. If you live in Gainesville, come out to the downtown farmer's market to support local food! It's on Wednesday evenings from 3:00pm until 7:00pm in the downtown plaza.
