My blog is turning one in August, and I’m having a party.
Will you come?
Over the last year, you’ve sent me awfully nice e-mails, telling me something about why you like this site or giving me the recipe for a similar dish or asking for clarification on something. I really like the notes about how your cookies looked when they came out of the oven, all puffed and golden, and especially the ones about how something you read here got you to think about things—even ones having nothing to do with food—in a new way.
So I was thinking, for the one-year anniversary of Food Loves Writing, why not have a real-life party? There will be cake and there will be cookies, August 8, at a park in the Chicago suburbs:
Maybe all who comes will be me, the two friends who’ve already promised to appear, and no one else. If so, we’ll eat a lot, and that will be lovely. But if any of the rest of you come, too, well, I hope you know how much I’ll love to meet you.
Maybe we could have a cookie-decorating contest? Or a frost-your-own-cupcakes table? In that case, we should really have these coconut cupcakes. They’re good (and, bonus: vegan! which seems to be the theme this week).
These are the exact opposite of my droopy gray coconut cake—the one I botched by grabbing coconut flavoring instead of extract? They’re moist and sweet, with flecks of coconut throughout. They’d have been wonderful with coconut frosting, too, but, well, did you know you can over-beat whipping cream? Let’s just say lesson learned, and, um, these aren’t half bad with spoonfuls of raspberries on the side.
Anyway, back to the party.
I really don’t have much nailed down but the location and time: August 8, between 7 and 8:30 PM, at a gorgeous pavilion walking distance from downtown Downers Grove.
I’ve made a Facebook invite for the event (you have to log in to see it), and, if you’re able, I hope you’ll R.S.V.P. there. I’d love to see you, hear your story and share a glass of lemonade.
Vegan Coconut Cupcakes
1 1/2 cups all-purpose flour
1 cup white sugar
1/2 cup flaked, unsweetened coconut
1 teaspoon baking soda
1/2 teaspoon salt
1 cup coconut milk
1/3 cup canola oil
1 teaspoon vanilla extract
1 teaspoon white vinegar
Preheat oven to 350 degrees. In a large bowl, mix together flour, sugar, coconut, baking soda and salt. Then add everything else, saving the vinegar until last. Mix thoroughly.
Pour batter into cupcake liners, and bake 30 minutes or until centers come clean. Remove from oven, and allow to cool.
About Shanna Mallon
Shanna Mallon is a freelance writer who holds an MA in writing from DePaul University. Her work has been featured in a variety of media outlets, including The Kitchn, Better Homes & Gardens, Taste of Home, Houzz.com, Foodista, Entrepreneur, and Ragan PR. In 2014, she co-authored The Einkorn Cookbook with her husband, Tim. Today, you can find her digging into food topics and celebrating the everyday grace of eating on her blog, Go Eat Your Bread with Joy. Shanna lives in Nashville, Tennessee, with Tim and their two small kids.