Earth Day Celebration

Things You Need:

• Toilet paper/paper towel rolls
• Scissors
• Markers or paint
• Glue
• Ruler

Directions:

1. Measure and mark about 1/2 inch on roll.
2. Cut roll into pieces (the more the bigger the decor!).
3. Shape into leaves/petals.
4. Color or paint pieces in different colors.
5. Glue pieces together into desired shape.
6. Cut, curl, and glue other pieces for a more creative design.
7. Let the glue dry completely before displaying.

Ingredients:

• ¼ cup 5% greek yogurt (2% and fat free are ok, but won’t be as thick and won’t harden)
• 1 cup powdered sugar
• Green and blue food coloring
• 9 or 10 oz bag of mini pretzels (or your preference!)

Directions:

1. Gradually mix powdered sugar into greek yogurt in a bowl.
2. Pour half of the mix into a separate bowl. Add food coloring in each bowl (one green, one blue) until you’ve reached your desired color.
3. Line a pan or plate with parchment paper.
4. Dip one side of the pretzels into yogurt mix. For earth like colors, dip into both!! (If using a lower fat yogurt, you may want to chill the mix before dipping the pretzels). Place yogurt side up on parchment to dry.
5. Chill in the fridge for about 30 minutes, then enjoy! (Freshly dipped pretzels in yogurt will not last long, so consume right away).

Ingredients:

• 2 1/2 cups all purpose flour
• 1 cup sugar
• 1/2 teaspoon baking soda
• 1 cup vegan margarine
• 3-4 Tablespoons water
• 1 teaspoon vanilla extract
• Food coloring

Directions:

1. Preheat oven to 350°
2. In food processor, combine flour, sugar, and baking soda. Add margarine, 3 Tablespoons water, and vanilla. Pulse until doughy and add more water if needed.
3. Divide dough and add desired color of food coloring. Stick the dough in the fridge for 5-10 to keep cool.
4. Take two bits of dough, one of each color and roll the dough into a ball. Place on a cookie sheet and leave a good amount of space between cookies
5. Bake for 10-12 minutes or until the edges brown.

Cake:

• 1 cups plant based milk + 1 teaspoon white vinegar
• 1/3 cup oil (or applesauce for a healthier option)
• 3/4 cups sugar
• 1 teaspoon vanilla extract
• 1 cup all purpose flour
• 1/3 cup unsweetened cocoa powder
• 3/4 teaspoon baking soda
• 1/2 teaspoon baking powder
• 1/8 teaspoon salt

Icing

• 1/2 cup butter, try a plant based like Earth Balance
• 1/3 cup unsweetened cocoa powder sifted
• 2 1/2 to 3 cups powdered sugar
• 1 teaspoon vanilla extract
• 1-2 tablespoons plant based milk

Garnish:

• Chocolate Sandwich Cookies
• Sprigs of your favorite herb

Directions:

*Preheat oven to 350 degrees. Line prepared muffin tins with paper liners. Lightly spray with non stick cooking spray and set aside.

1. In a measuring cup, stir plant based milk and vinegar together. Set aside to curdle.
2. In a large bowl, using mixer, beat oil (or applesauce) and sugar together. Mixture will be gritty. Add in vanilla extract and mix.
3. In a different bowl, whisk together all dry ingredients together until evenly mixed. Mix in wet until well combined.
4. Pour evenly into prepared muffin tins with paper liners, fill 3/4 of the way full and bake 15-18 minutes.
5. While cupcakes are cooling, Using a mixer, whip butter and cocoa together until smooth in large bowl. Stir in vanilla and powdered sugar. Add in almond milk and whip until frosting reaches desired consistency until light, fluffy and smooth, 1-2 minutes.
6. In a separate bowl, place chocolate sandwich cookies and squeeze with your fingers or smash with a spoon until it resembles dirt.
7. When the cupcakes are cool, spread frosting on top of cupcakes. Once iced, sprinkle with crushed cookies and top with a sprig of herbs of your choice.
8. Enjoy!