This is most likely going to be my last post of my Fall Vegan Comfort Food Series for Vegan MoFo. I was striving to do 20 posts, but I only made it to 12. What can I say, life got in the way. I would love to do a few more this week, but on Sunday my husband and I are leaving for Costa Rica for my sister’s wedding! We will be spending 8 amazing days there and I still have a lot of packing and cleaning to do before we leave.
I always get super anxious before taking leave from work. I want to make sure every single little loose end is tied up and everything will run smoothly while I’m gone. And I know that won’t happen. It is hard to let that go. To just get away and relax and not worry about the stresses of work. But I am damn determined to relax and have fun! It is nice that we really can’t use our cell phones there. It forces you to cut yourself off. Which is also really good for my husband. Don’t even get me started with him and his work calls the day before our wedding and on our honeymoon… He isn’t even taking his phone this time. I love it!
This month sure has flown by. I have had a blast being a part of Vegan MoFo this year! I am always looking to expand my baking skillz (yes, with a z) and I feel I have grown a lot this month! I am so much more confident with my vegan baked goods and I love that! I love to be able to bake things with confidence that whoever I share it with will be able to eat it!
This coffee cake was a huge hit at work. The warm toffee sauce really puts it over the top. Pumpkin, Fall Spices, Chocolate, Toasted Walnuts, and Toffee. Seriously. So good!