Stale Cupcake Bread Pudding

Stale Cupcake Bread Pudding | Orthodox and Vegan
So…my brother got married this weekend!!! He and his beautiful wife had mini cupcakes instead of a traditional cake, and they were all vegan. I dunno why everyone didn’t eat 10 of them each, but we ended up having about 80 leftover. We tried our best to eat them, but we barely made a dent before they got stale. Luckily, like stale bread, there are uses for stale cupcakes. In this case, Stale Cupcake Bread Pudding!

Stale Cupcake Bread Pudding | Orthodox and Vegan
These are lemon frosted vanilla cupcakes, and I even found a way to use some of the frosting.

Stale Cupcake Bread Pudding | Orthodox and Vegan
By the time we’re finished with these crusty old cupcakes, they’ll be tender and moist, covered in a delicious creamy sauce.

Stale Cupcake Bread Pudding | Orthodox and Vegan
Stale Cupcake Bread Pudding
8 to 10 mini cupcakes
1/4 C + 2 Tbsp frosting
1 can full fat coconut milk
2 bananas, mashed*
1 tsp vanilla extract
optional: 1/2 tsp cinnamon (depending on the flavor of cupcakes)

Preheat oven to 350.
Scrape frosting from cupcakes into a small bowl and set aside.
Quarter cupcakes and place them in a single layer in a greased 8″ square cake pan.
In a medium bowl, combined canned coconut milk, mashed bananas, vanilla extract, and optional cinnamon. Melt 1/4 C + 2 Tbsp frosting, stir into coconut milk mixture.
Pour coconut milk mixture over cupcakes, making sure cupcakes are completely covered.
Bake at 350 for approximately 40 minutes, or until the top of the pudding begins to brown. The pudding can be served warm or chilled.

*If you’re using a flavor of cupcake that won’t go well with banana, use a different egg replacer such as Ener-G, flax egg, or chia egg. WARNING: I tried using baking soda & vinegar as I do for my favorite cake, and it tasted TERRIBLE. There is nothing to counteract the baking soda, so that was the dominant flavor.

You could use the remaining frosting to ice the pudding, but it was too sweet for me.

What is your favorite way to give new life to leftovers?

Injera Chips – Oil Free

Well, what do you do in the middle of Lent when you have leftover injera bread from the Ethiopian takeout you got over the weekend? Usually I use it to make injera chips or cook it down into an injera porridge, but those require the use of oil. Or do they??


I made a basic tahini sauce – 2 heaping Tbsp tahini, a little lemon, salt, and garlic, and thinned with water until it was just thin enough to “paint” with it. Then I added berbere and a little turmeric and nutritional yeast (all but tahini is to taste).

Place the injera on a baking dish, hole-y side up, and brush, brush, brush with tahini sauce. Try to fill in as many of those little cute little holes as you can.


Bake at 275, until the injera is nice and crispy. Keep an eye on the edges – they may brown more rapidly. If that happens, I usually just quickly take the pan out and break off the browned areas, and pop the rest back in the oven.


This is a great way to spice up, and fatten up, and boring ol’ salad. Of course, the chips are also great on their own.

If you get injera made with 100% teff flour, these are also gluten free!

Pizza Week 2015, Day 4: Injera Pizza with Berbere

Pizza Week is such a happy time! A party last night, and an Ethiopian-inspired pizza tonight. The only thing that could make this week better…

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Getting a free lunch from Gursha earlier this week! The guy really loaded up the boxes, and as usual…

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there was a TON of leftover injera. And I love finding new ways to use leftover injera.

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I also like finding new ways to use the takeout box – Wilson kept me company while I was alone in the office. Anyway.
Preheat your oven to 425.

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I really can’t give you any measurements ’cause it depends on how much injera you have leftover. That’s why we call this intuitive cooking, if you didn’t notice at the top of the blog there. Anyway (again), chop up the injera. Meanwhile,

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we’re gonna need some margarine, and some Daiya mozzarella shreds. It’s pretty similar to how we start out making injera porridge.

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Melt it down – you may need to stir it up a little.

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Add the chopped injera,

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stir to coat. Stir and stir and stir. It might clump a little, just keep stirring!

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Season to taste with berbere, turmeric, garlic powder, onion powder, maybe a little salt and nutritional yeast.

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STIR. By this time the bread will be starting to soften and shrink. Add water a little at a time and KEEP STIRRING.

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The injera will start to break down and become smooth – it doesn’t have to be perfectly smooth, stop adding water when it starts to smooth out. How many more times will I say smooth??

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Turn the injera mixture out onto a pizza pan covered with parchment paper. You might be safe just greasing the pan, but I was afraid the melted cheese might stick.

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Press it out with your fingers. In my family it’s really cool if you can touch burning hot food with your bare hands, so that’s what I did. You can let it cool a little if ya want to, though.

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Bake the crust at 425 until it gets crispy around the edges.

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Meanwhile, saute onions in margarine and season with berbere and a little salt.

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The other night I wasted some of this Daiya provolone on that crock pot pizza, so I had to redeem myself tonight!

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There’s no sauce on this pizza, just add a layer of Daiya provolone to start.

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Top with baby spinach and the sauteed onions,

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more Daiya shreds (and I tore up the last piece of the provolone and threw that on, too),

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and tomoato. Then drizzle with a little olive oil. I also sprinkled a little berbere on top.
Bake at 425 until the cheese is nice and melty and beginning to brown.

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The edges of the crust will also brown up nicely and get extra crispy. It really only gets that way around the edges, but the inner part of the crust does firm up.

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The Daiya slices melt faster than the shreds,

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but I think they also help the shreds melt – I noticed when I bake the shreds with a liquid (like drizzled oil, hot sauce, and in this case the melty slices) they melt better.

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And I like combining the two because the shreds add the stretchy, chewiness the slices are lacking. They have two distinct flavors that are great together.

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BUT THAT CRUST, THO. The injera with the spices, cheese, veggies………

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Yes. Yes, I love this pizza. I love the onions and spinach. The big chunks of tomatoes with the sourness of injera crust remind me of the tomato salad at Little Africa. I know it’s pretty fattening, but we’re basically in the middle of Fat Week (can you believe some people only have Fat Tuesday??). I can usually put away a whole vegan pizza easy, but the injera crust is very filling. I have leftovers for lunch tomorrow.
Oh, and I started eating the pizza with a fork and knife because I could tell the inner crust was way softer than the edges, but I actually was able to pick the slices up like regular ol’ pizza.

I think this probably my favorite use so far for leftover injera. What’s yours?

OH, I almost forgot – traditional injera is made with 100% teff flour and is gluten free! Sometimes it’s Americanized with other flours to kill the unique sour taste, so watch out for that.

Sweet Vegan Pumpkin Knodel

This is what happens when an Austrian woman insists I take home a dozen old rolls found in the church freezer (I got lucky, there were at least 50 in there!). She told me she was using hers to make knodel. I thought I might throw mine away…but I didn’t. But I did leave them sitting out on the counter for almost a week in nothing but a plastic shopping bag. They got nice and stale.

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So I thought, What the heck? Maybe I’ll try knodel. You need about 1 pound of stale bread,

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cut into cubes and place in a large bowl.

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Now heat 1 C milk of your choice – since we’re in the holiday season, I used this vegan nog. Heat it over medium until it begins to bubble around the edges.

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Pour the warm milk over the bread cubes and gently stir to coat. Let the bread soak for 15 minutes, meanwhile…

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Over low medium heat, melt 2 Tbsp of margarine and add to it 1/2 C pumpkin puree.

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Stir the margarine into the pumpkin, then season pumpkin with 1 tsp gray salt, 1/4 tsp cinnamon, and a couple dashes of nutmeg.

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Stir in 1 to 2 Tbsp maple syrup. Remove from heat.

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Now, back to the bread. Add equivalent of two eggs – I used chia eggs. Stir it up.

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Next add the pumpkin.

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Stir. I let it soak another 15 minutes. While it’s soaking, boil a big pot of water. The water should be about 3 inches deep.

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Not the fun part – squish the mixture with your hands. Squish, squish, squish until a kind of a sticky mess forms. It’s supposed to be like dough, but mine was just a sticky mess! If it seems too wet, you may want to add some bread crumbs. I did.

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With wet hands, form the dough/sticky mess into balls about the size of a tangerine. Carefully drop the balls into the boiling water.

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Lower heat to a simmer, and let the dumplings simmer for 20 minutes.

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Using a slotted spoon, remove the dumplings from the water to a serving plate.

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Drizzle with maple syrup, or sprinkle the dumplings with sugar.

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I used maple sugar on mine, they were great!

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Sticky on the outside, moist and dense on the inside. Yum yum yum. A nice alternative to Thanksgiving stuffing!

Pumpkin Knodel
1 lb stale bread, cubed
1 C non-dairy milk (or nog! a sweet flavor is best)
2 Tbsp margarine
1/2 C pumpkin puree
2 chia eggs*
1 tsp gray salt
1/4 tsp cinnamon
dash or two of nutmeg

*For my chia eggs, I combined 4 tsp chia seeds with about 6 Tbsps water and let it set until a gel formed. I didn’t have chia seed meal, I used whole seeds.

Kale & Kidney Bean Injera Porridge (fir-fir)

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Okay, I’m way behind on posting recipes because I’ve been working on the new recipe index!!! I still have quite a ways to go, but I think it’s probably not as exciting for all of you as it is for me. So. Food. I love making fir-fir, which is basically an injera porridge.

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Just like Little Africa, Gursha gives a ton of extra injera. I know some people like to take a huge piece of bread and a tiny scoop of the food, but not me. I do the opposite, and I always have bread left over.

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So this time I started by cooking a ton of onions and fresh garlic in about 1/4 C margarine. Traditionally you’d use clarified butter, but then it wouldn’t be vegan, ya know? So I use Smart Balance. When the onions begin to soften, add kidney beans. My were from a can this time – drain, rinse & drain before adding.

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Season with berbere spice blend, turmeric for a lovely neon yellow color, and nutritional yeast is optional (to taste). I also added a touch of black pepper. It’s already going to be a little salty because of the margarine, so you probably won’t need any extra. Stir it all up. Meanwhile…

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I cut the hard center out of a few giant leaves of kale (I believe this is the “premier” variety) and tore them up into small pieces.

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By now the onions are soft and clear, and the beans have had a chance to soak up all the flavor.

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Add the kale. If there’s too much to stir at first, cover and let it cook a few minutes until it shrinks.

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Stir it in…

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Cut the injera into very small pieces, add to the pot.

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Stir until the bread is coated with the margarine and spices. Let it cook for another 5 minutes or so. After that, I like to turn the heat up and brown it a little, stirring every so often, but it’s not necessary. Just a texture preference 🙂

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You won’t need anything but a beverage to go with this, it’s quite filling on its own.

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You get the slightly sour taste of the injera with the smooth taste of the kidney beans, the fresh flavor of kale, and the warm spiciness of the berbere. Oh. Plus the onions and garlic…it’s so wonderful.
It’s also gluten free if your injera is made the traditional way, using only teff flour. How do you use up leftover injera?

sweet potato oatmeal

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My dad makes the sweet potatoes every year for Thanksgiving. Or I don’t know, maybe they’re really yams. But we always call them sweet potatoes. Anyway. He has a really simple recipe. He uses the canned potatoes in syrup, I think he drains them, then puts them in a baking dish with margarine, brown sugar, cinnamon, pineapple chunks, mandarin oranges and the juice/syrup from both fruits. Then he bakes it until the syrups, sugar, and margarine make a really thick, heavy, delicious, buttery sauce.

Since I was with my mom’s family for Thanksgiving this year, he saved some of the sweet potatoes for me. I wanted to make a meal of them, so I did this…

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Mashed them a bit and put them in a small saucepan.

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Added 1/2 C oatmeal, ground into flour.

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Stirred the flour in until the mixture was nice and thick,

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add 1 C milk substitute (I used plain unsweetened almond milk).

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Stir it up. Heat until just boiling, let it cook at that temp for a minute or two.Lower the heat. Carefully taste it to see if you need to add more cinnamon or anything, then let it cook another minute or two. If it gets too thick while it’s cooking, you can always add more liquid.

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I garnished mine with some of the extra mandarin oranges and pineapple, and a sprinkling of cinnamon. I just love a good breakfast.

lunchbreak favorites

candy crush

Yesterday I told you about my vegan hot dog lunch at Marie’s. I can never eat my whole meal there, and I’m so glad because it means I can have the leftovers for lunch the next day. I have to say…

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second to actually going to Marie’s or Little Africa for lunch, my favorite way to spend a lunch break is definitely leftover vegan dogs and round of Candy Crush. I’m hooked.

sourdough cinnamon roll with olive oil

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So, the other day I mentioned I was still trying to use up some leftover dough. These leftovers were sitting in the fridge for about a week. Sunday I took it out to let it warm up, I wanted to try to make something quickly before our family dinner…then I realized I only had 20 minutes! Not enough time 🙁 So the dough sat out on the counter for about 4 hours, and when I finally took the lid off the bowl I could tell it had really fermented. I decided to roll with it.

Preheat the oven to 380.

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Leftover dough, a mixture of cinnamon and brown sugar, and olive oil. Roll the dough out on a floured surface to about 1/8″ to 1/4″ thick. It doesn’t have to look perfect – mine got a couple holes in it, and I just pinched them back together.

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Brush on some olive oil.

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My imperfect dough. No biggie.

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Apply cinnamon and sugar mixture. As much as you want. I also sprinkled a bit of salt on mine (optional).

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Start rolling the dough. Each time you fold it over, brush a little olive oil on the naked dough.

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Keep rolling/folding and brushing.

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Place the roll on a baking sheet and finish it off by brushing the whole thing with oil. I put mine on parchment paper so melted sugar wouldn’t get stuck all over my baking sheet.

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Bake for 10 minutes, then remove from the oven and…

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brush on even more olive oil, and sprinkle with even more cinnamon and sugar.

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Bake another 5 minutes – I put mine under the broiler, on low, for the last 3. But I don’t mind if the melted sugar gets that burned marshmallow flavor.

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Let it cool slightly, but enjoy it warm. The outer layer of dough was nice and flaky, and it did have a bit of a sour taste. I loved how it contrasted with the sweet cinamonny sugar. I like to peel it apart and eat one layer at a time.

And here, once again, is the dough recipe I used, from Craftykin.

Injera Porridge (fir-fir) with Spinach

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So I had some injera leftover from my takeout a while back, and I threw it in the freezer to save for later. Here’s what I did with it…

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Green onions,

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chopped.

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I only had a few, so I added some white onion. And of course, fresh garlic.

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Saute in margarine until soft.

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Seasoned with a berbere blend, cumin and turmeric. I also added nutritional yeast, optional.

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Tear or cut up the thawed bread, and add it to your pan.

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Stir.

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Add some spinach. I used baby spinach that was already washed and ready to use.

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Stir. It will start to cook down almost immediately, so you can keep adding more if you’d like.

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Begin adding water 1 tablespoon at a time, and keep stirring. The injera will get soft and porridge-like. And then become, ya know, porridge.

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I had these chips. You may remember them from the time I used them to make delicious pancakes.

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Same concept. Crunch them up and add them to the porridge.

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Unless you find one like this, with a super thick coating of seasonings. Isn’t that your favorite? It’s mine. I saved it and gave myself a little treat.

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Anyway. Stir in the rest of the chips.

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Best eaten right away, while the chips are still crunchy.

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Srsly. Quit taking pictures and EAT, or the chips will get soggy! …that’s what happened to me, but they still tasted good. Still, I’d prefer the crunch.

leftover cupcakes = cupcake cereal!

Okay, maybe eating cupcakes for breakfast doesn’t seem to capture the true spirit of Lent, but…the Nativity Fast is a joyous fast, after all. Or you can just tuck this idea in your cap for some rainy day. A rainy day when you have leftover cupcakes getting a bit stale. It’s so simple, I don’t even know why I bothered taking pictures. I guess that’s just what you have to do on a food blog. So here goes:

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These are chocolate cupcakes with walnuts and chocolate chips, and chocolate frosting. They were nice and moist on Sunday, but by Tuesday…well, they were actually okay, I was just looking for another excuse to eat cupcakes. Tear or cut your cupcake into pieces.

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I added some Cheerios to mine so I could pretend it was still kind of a decent meal.

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And almond milk is very good for you, so I think this was a well-rounded breakfast – I hit three major food groups: Nuts, chocolate, and fat. What else do you need??