We have recently brought Taproot Magazine to our shop, and I have to say, it’s delightful to be able to find it somewhere I spend so much of my time. I used to find Taproot (Inspiration For Makers, Doers & Dreamers) at our local Barnes & Nobel and for awhile I had a subscription. I let the subscription go when we were making some life decisions, including where to live long term, and didn’t get back to it. Around the same time, Taproot pulled their magazine from big-box retailers, opting for smaller businesses like ours. This is all fine with me.

Issue 52- Savor- is at the shop currently, and I thought I would try one of the recipes. I chose this one because I love making cake, and it reminded me of when I used to bake more often and with “healthier” ingredients. I did some vegan baking, low-sugar baking, whole food baking (whole wheat cake, bleh) and I did a lot of experimenting with honey and maple syrup as sweeteners instead of table sugar. This taps into that last one, and does it brilliantly.

These were very simple, baked up perfectly in the time it said they would and here’s something to take with you; my husband, the anti-frosting man, loved the frosting on these. “The cake is good on it’s own, but the frosting adds a final touch to it that I wasn’t expecting”, he said. I was probably staring at him with my mouth open in shock. He never has a positive word for frosting. Ever.

We have a few copies of Issue 52 left at the shop, and there are projects (an embroidery project I’m definitely going to try) and more recipes to experiment with. Issue 53- Amend- should hit our shelves sometime in late October!

Cheers!
-W