Beacon, New York

Beacon, New York is making its way as the hip spot for artists and city-dwellers alike to spend time in the city. After having several people recommend the city to us, David planned a day-trip for the two of us to explore together. It was about a 90 minute to a two-hour drive from the Upper West Side to downtown Beacon.  I will list our recommendations below, but first, enjoy the photos!

Food and Drink: Beacon Bread Company, Glazed Over Doughnuts (customizable treats), Meyer’s Olde Dutch, Draught Industries, Kitchen Sink Food and Drink.

Places: DIA: Beacon, Mt Beacon Park, Main Street Shops and Antiques, Hudson Valley Marshmallow Company, and Play Toys and Gifts.

We went on a Monday and most places were closed after the weekend but if we were to go back, we would definitely go and check 2-way brewing and Hudson Valley Brewing, but on Mondays, Kitchen Sink serves up a delicious Fried Chicken special, which makes it worth turning your weekend trip into leaving Monday night!

Dairy-Free Carrot Cake

I am always on the lookout for alternative ingredients for baking. For a little bit of my life, I was fully committed to a vegan lifestyle when dairy products had my stomach doing somersaults until the aching pain began. After moving to New York City and dining on delicious Italian food and dollar pizza weekly, my stomach began to tolerate the dairy I slowly reintroduced it back into my diet. Since then, I would not consider myself vegan or vegetarian, but I do try my best to eat at least one meal a day that is either vegan or vegetarian; even if that meal is dessert!

With autumn in my sights, I am ready to celebrate with rich, spicy treats. This carrot cake is something I came across in my search for delicious desserts that I would love, and my vegan friends could enjoy with me. Below you will find the recipe, steps, and gifs that will guide you on experience this milk, butter, and egg-free cake yourself!

Also, stay tuned for the coming months as I use this recipe to make some autumn-themed treats as I finally pull out my flannels, put out my fall decor, begin binge-watching Hocus Pocus, and pinpoint all the orchards I want to visit over the next three months.

Full Disclosure, the frosting is not dairy-free, hence its absence from the post. I will include my cream cheese frosting for this final product at the end of the post, but I am currently experimenting with other dairy-free icing recipes! 

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Snapshot of the ingredients

Recipe

2 1/4 cups whole-wheat flour
2/3 cup packed light brown sugar 1 tbsp. baking powder
2 tsp. baking soda
2 tsp. cinnamon 
1 1/3 tsp. nutmeg 
2/3 tsp. salt
2 cups of almond milk 
2/3 cup unsweetened applesauce
1/2 cup coconut oil, melted or liquid state
1/2 cup maple syrup 
2 tsp. vanilla extract
2 tsp. apple cider vinegar
1 1/3 cups finely grated carrots 
1/3 cup raisin 
1/3 cup finely chopped walnuts for decorating

Steps:

  1. Preheat your oven to 350°F and prep two 8-inch rough baking pans with spray oil, parchment paper, and flour. Spray the pan a bit, so the paper you cut to size sticks, and dust the pan with flour.
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Prepping the tins with spray oil, parchment paper, and a dusting of flour
2. Gather your ingredients. I have measured out all of my ingredients below to save some time trying to sort for what I need (although it makes extra dishes, it looks a bit more organized).
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The ingredients measured out and ready for mixing
3. Combine flour, brown sugar, baking soda, baking powder, cinnamon, nutmeg, and salt.
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Adding together the dry ingredients

4. Mix together the dry ingredients until they look well combined.

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Whisk, Baby, Whisk

5. Combine almond milk, applesauce, coconut oil, maple syrup, vanilla, and apple cider vinegar in another mixing bowl.

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Whisk, Baby, Whisk

6. Whisk together the wet ingredients, so they are no longer separated and form a rich caramel color.

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The holy combined wet ingredients
7. Gradually add the liquid to the dry ingredients, mind you, I am using a 4-quart Pyrex mixing bowl for this recipe, a 2.5 quart is a tiny bit too small for the next whisking step.
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I wish I left the slopping noise on the gif
8. Thoroughly combine the ingredients together until you are sure there are no clumps of dry ingredients left. The batter should be slightly thick but on the runny side.
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Whisk, Baby, Whisk

9. Add in those finely shredded carrots. I left this process out because of how messy it can be. I used a tapered shredder that has a fine side and used about 2 VERY large carrots. Your hands will be orange, and you will be finding carrots for days after, but it’s worth it.

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Not Pictured: my orange fingertips
10. Raisin time! Add those babies in and stir it all up, at the end it will appear that everything has sunk to the bottom, but it’s there, don’t worry.
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Who knew vegetables and fruits belonged in a cake? 
11. Evenly pour the batter in your two pans, the batter should go about 2/3 of the way up the pan, and be mindful you don’t for all the raisins into one, we want those evenly distributed too!
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Looks a little lumpy, dealing with the oils can be hard, but I promise if it looks combined, it’s combined
12. Tap those babies down to loosen any air bubbles and put the pans in the oven for 35 minutes.
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Ready for the oven!
13. After the 30 minutes are up, take a fork and test to see if the middles are done by puncturing the middle and pulling it out; a clean fork is a happy cake!

14. Let the cakes rest in their cake tins for 10 minutes on a cooling rack, and then after ten minutes, they should just fall right out when you tip them over. I peeled off the parchment paper to help the steam release for an optimal cooling period.
15. Let the cakes completely cool before frosting with your favorite dairy-free or dairy-full cream cheese frosting; no one wants a melted frosting regardless if it has dairy or not. (See my recipe below!)
16. You can decorate with walnuts like I have, or not, the choice is yours! But you better cut & enjoy 😊
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Bonus Recipe

Cream Cheese Frosting

1/2 cup salted butter, softened to room temperature
8 oz of cream cheese, softened to room temperature
2 tsp. vanilla extract 
4 cups powdered sugar, sifted
  1. With an electric beater, cream together butter and cream cheese until well combined.
  2. Add in vanilla, mix. 
  3. Sift in powdered sugar slowly, possibly a cup at a time at low speed with an electric beater, until the final cup is combined. If you want a richer vanilla flavor, and a touch more. 
  4. Frost away! 

Final Month of Autumn

Autumn is my happy time—I thrive for the overcast days that mist the fresh air and amber leaves. It is the perfect time for warm sweaters, tea, and cuddles under a flannel blanket. Outside of my cozy time, Autumn inspires me the most. It is when I head out to the park and just take in my surroundings. When my journals overflow with ideas and I can’t help but be happy.

By now, Autumn has slowly crept into to New York City. I remained patient for the month of September, filled my October with jackets, boots, and Hocus Pocus every day, and I am prepping for my first Thanksgiving this month. This time last year, I was still settling into the fast-paced lifestyle I found myself in. I could not fully enjoy my first fall in The City, because I was incredibly sick and a negative headspace. I still had fall films on repeat, but I was limited on what I felt up for. I did, however, get out of the city for a weekend, and it was my best decision yet.

To ring in autumn, I boarded an early train to Poughkeepsie, New York, to explore Dubois Farm. I was excited to explore their Annual Harvest Festival, and as a Florida girl, I had never experienced apple picking. I came home with pounds of apples, pumpkins, and yummy apple cider donuts. The remainder of October I prepped my home with decorations and lit every fall candle I could find.

My partner picked our outfits this year, based on my affinity for scary makeup and dead costumes. I have a feeling I make him watch Harry Potter a bit too often, but everyone at the bars and parties enjoyed our couple costumes as Moaning Myrtle and Cedric Diggory. I was sad to see October go, but now it is time for my first November in New York. 

I started walking to work this month — the wind kisses my cheeks and turns them a rosy-hue, while I wake up during my morning commute. I know the winter will be cold, but for now, the colors in Central Park make my morning a lot brighter.

This time of year inspires me to give and be thankful so I have decided to host Thanksgiving at my house for my friends, and have volunteered myself to make multiple gâteaus for my work’s potluck. Hopefully, I will find some time to capture everything as I take on this new endeavor, but I am excited for the coming weeks! For now, I am enjoying the final month of Autumn.

 

 

 

 

Woman Behind the Words

We all do it—live that is. I mean sure eventually life happens and then ends, but that isn’t what I am blogging about. If there is a blog space after the end, then I am sure you can follow-up on my eternal life there, but until then, here is where I rewind and unwind on my times in this life.

I view the past rather simply: we are built from it, but it does not necessarily define us in our present and future lives. We achieve different goals, overcome obstacles, and transition, if you will, into the person we destined to develop into. I recognize my past, as well as the past of others, to see the person we became because of it, but it isn’t a tool used to judge another.

I have grown, bloomed, and flourished in my days. I am not adorned with perfection, I recognize that my stem has thorns scattered throughout its leaves. There are rough patches that we feel we need to protect from others. We are guarded creatures, afraid of pain and fear that could be derived from complete openness and having someone else abuse the trust.

I learned a very valuable lesson in life, relationships whether they be romantic, platonic, friends, or family relations deserve vulnerability. Distancing ourselves from others can lead to painful moments of feeling lonely and unsure if anyone is truly there for your wellbeing. Understand what is okay to be shared and thrive in relationships that are filled with trust.

I have been there. I am a pusher I tend to distance myself when it comes to dealing with difficult times. It, in turn, leads me to rarely ask for help, but when I do I hope the person recognizes how much I need it if I asked. That isn’t always the case though. Sometimes you fall and feel lost because you need some help, but cannot find it.

I believe you never have to do anything alone if you do not want to. I am consistently evolving into a woman who aspires to share her heart with as many souls that I can because I have become someone who so many have felt inclined to open up to. I encourage you all to write me, reach out to me, and develop a relationship with the woman behind the words.

Time provides for perspective on the past. It really is quite a troubling and complex concept that we have a love-hate relationship with. Either you want time to slow in moments that take your breath away, or you stare in disbelief at how slow a microwave minute actually is.

I find myself setting short-term and long-term goals for myself. I collect dates and reflect back as years past and notice what has changed. I rewind, if you will, and see how I gain a new understanding of where my life is now.

When life happens it is really easy to get wrapped up at the moment, and that is where I need to unwind. You can encounter life changes at any moment during any day. There really isn’t any standard on how to prepare for life, you just kinda have to get through them. As lackluster as that sounds, there are definitely lessons to be learned and tips that can be shared.

My life lessons and tips won’t perfectly match for everyone, but I feel the stories behind it all are worth sharing. I aim to write my thoughts out and dive deeper into myself in the hopes that someone somewhere can relate and feel supported while they encounter life.

I have an expensive piece of paper focusing on mental health and another on societies, and I am pursuing a more prestigious piece of paper, but equally as expensive, that will allow me to combine more disciplines and produce creative outlets from my findings. I have traded sandy beaches, for mountain ranges, and now cityscapes and skyscrapers are my surroundings. I travel and broaden myself by experiencing new cultures whenever I can. I date and get serious with the ones that truly impact my life. I am careful to fall fast but have changed by my past experiences with falling in love.

I venture through life and dabble with vegan/vegetarian/whateverelsegoodfoodismadeoutof from time to time. Everything will find a place on my blog like it does in my life. I end up just writing it all out in a dairy, so an online one isn’t so far out from my norm. I welcome you all to come along and share in all of my trials and tribulations throughout my years.