Believe in pink cupcakes

Sometimes you have to believe in something. Today, it’s pink and one sweet little cupcake recipe.  This recipe truly makes just a little batch of cupcakes.  12 standard sized cupcakes and 24 minis. Perfect for a pink soiree or when you just feel like making cupcakes.  Like it just must be done for your well being.  I kinda feel that way everyday, so this recipe is perfect.  Pinkalicious perfect. Small Batch Pink Princess Cupcakes (adapted from The Sweet Little Book of Cupcakes) makes 12 cupcakes 1 1/2 cups cake flour 1 teaspoon baking powder 1/4 teaspoon coarse salt 1/3 cup
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Holy Batman birthday!

Who knew if you pressed the matte photo editing button enough times, you could make a cookie look like it appeared out of the darkness, like a beacon to the masses looking for a hero? Not me. Until now: My son Ty spends many of his waking hours trying on different superhero identities. This week – the week he happened to turn five years old – Ty is Batman. Sending signals into the night, rushing off to the Bat Cave, and requesting an all-Batman birthday party. For his party favors, I did a simple yellow oval cookie and added the
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Fresh water nautical cookies

Vrrrrmm, vrrrrmm, vrrrrrrr…. That’s the sound that’s gently brought my sleeping darlings up on sweaty summer mornings this past week, as I whirred out my latest spinach and apple juice concoction, all in the name of de-thickening the midline. I’m at day 8 of a 30-day “juice fast,” inspired by the movie, “Fat, Sick and Nearly Dead.” I’m 5 pounds down and relatively treat free. Yay! But also, Boo! Hiss! I miss my treats (and my wine, and my bread and my salt…did I say treats?) In support of my liquid diet, I instituted a “baking moratorium,” with one yummy
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Ben & Jerry would love these cupcakes!

I’ve always been a batter girl.  As a kid, I couldn’t resist tasting silky white cake mix batter, before it was poured into the pans for baking. And cookie dough, ahhhhh, it brought another kind of precooked delight.  Tasting the tang of baking soda with the sweet pop of chocolate chips against the grit of brown sugar crystals was – and remains – divine.  We weren’t afraid of a little raw egg back then, and to be honest with you, when no one is looking over my shoulder, I still eat raw dough of all kinds, with only slight hesitation.
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