Don’t Judge a Pretzel by It’s Color


I was not in a good place today.

I was moody, cranky, depressed, stressed, and having boy troubles. I would honestly be happy to crawl back into bed and try life again tomorrow.

Luckily I had some frozen PB bananas on hand for crisis situations. There should be dark chocolate in here but you win some, you lose some.


And today definitely felt like more like a lose than a win. I planned to make pretzels since it’s Octoberfest season, but the entire process felt like a complete failure. The yeast didn’t bubble enough, the dough was dry. Did I over mix? Did the I let it rise long enough?

I put my sadly assembled pretzel sticks in the oven with a sigh and said “this isn’t going to work.” “They’re going to be tough and chewy, I can tell by how they came together.”

But, I baked at 450 for 14 minutes and waited to see what would come out. The result was pale, puffy, oddly shaped long things that didn’t look at all like soft-baked pretzel sticks.


“See? I knew it.”

Then, I took a bite. They were soft-baked pretzel sticks. Successful soft-baked pretzel sticks!

They were not the golden-brown nuggets I was expecting, but they tasted perfect – crisp on the outside, and soft on the inside.


I almost didn’t make this post, because who would want to make pretzels that didn’t look like pretzels? Who would trust a food blogger who doesn’t even trust herself? I was so hung up on how they looked, so quick to judge myself, and my pretzel sticks, that I didn’t bother to see what they were like on the inside. The truth is, they were really, really good.


Who would’ve thought that my bad day would be rescued by some salty bread? It’s interesting what surprises come out of taking chances.

Sometimes, when something doesn’t seem good enough we don’t want to give it a chance. It’s easier to accept defeat than it is to keep pushing through, and see what comes out of it.  Just because it’s not what you thought you wanted, doesn’t mean it won’t work out.


In this case it meant slightly quirky, but unexpectedly delicious soft-baked pretzels. Life isn’t always pretty, but never be afraid to take a big bite out if it and find out.

Bon appetit.

Soft pretzel recipe available here. To make it vegan simply omit the egg wash on top.


Vegan Chocolate Cake


Let’s talk about cake, baby.

As a vegan, the number one thing I have difficulty with is dessert. (Most) dark chocolate is thankfully a-ok, but when it comes to grab and go options, pretty much every pre-made dessert on the planet includes dairy. As more of a cook than a baker, this saddens me deeply.

However, necessity is the mother of invention so naturally I took to google and found me a recipe. Posted by aliciak on, it might be the best chocolate cake I’ve ever made. And I like my cake like I like my men – rich, dark, and freakin delicious.

This is the third time I’ve made this cake, and they’ve all turned out fantastic (even the second one, when still drunk from the night before I forgot to add the flour and turned it into a “torte”).

It’s moist, decadent, rich, and she even includes a glaze recipe that knocks it outta the park. Or, you can be like me and skip it all together because like I said, I’m lazy like that.

The best part – we’re vegan, which means we can eat the batter.

Vegan Chocolate Cake


1 1/4 cups flour
1 cup sugar
1/3 cup unsweetened cocoa powder
1 tsp baking soda
1/2 tsp salt
1 cup warm water
1 tsp vanilla extract
1/3 cup vegetable oil
1 tsp distilled white or apple cider vinegar


Put it all in a mixer, and mix. That’s literally how I did it.

Serving suggestion: in your mouth, all at once.

Bon appetit.