Life has been busy.
But I’m back.
Rejuvenated. Refreshed. And brought along some extra help.
We’re seven years apart but she brings out the kid in me. Now that school is out of the way, I’d like to spend more time with her.
And what better way to do so then to expand this food blog together.
My love of food + her love of eating = 1 great team.
We’d decided we’d make this a weekend blog filled with our adventures in the kitchen, outdoors, or just about life surrounding food and healthy living.
Let’s start shall we?
Today, my sister and I decided to make a yogurt cake from the remaining batch of plain yogurt we kept in the fridge. This recipe is simple and takes around 10-15 minutes to make. We cut the original recipe in half and adapted the ingredients to what we had on hand.
adapted from VegWeb.com
2 cups all- purpose flour
1 teaspoon baking soda
1/2 teaspoon salt
3/4 cup sugar
1/4 cup oil
8 oz plain soy yogurt
1/2 cup almond milk
1/2 tablespoon vinegar
1 teaspoon vanilla extract
Bake at 350 degrees for around 40 mins if using a toaster oven.
It’s spongy, moist and a cross between bread and cake. I liked it but we witnessed the same issues as other people who tried the recipe. The cake took a while to setting in the middle, despite making smaller cupcake versions rather than the regular bundt version of this recipe. Try it!
Cheers to a new beginning.