September 15, 2016


Football season is here, and for all you football fans, I give you these cute and semi-easy Football Cupcakes.  (And I say semi-easy because when I decorate cakes or cupcakes, I tend to make a big mess in my kitchen; so the clean-up is challenging!)

They would be great to take to your next tailgating party or fun for your own family.

I made them for friends.  The recipe made 18 cupcakes, and I gave them one dozen and kept one-half dozen for Cudjoe and I.

They were very moist and delicious.

I was concerned that there wouldn't be enough frosting on each cupcake because the top of each cupcake wasn't entirely covered in frosting, and I like my frosting to cover the entire cupcake, but they were truly perfect.

I used the Pillsbury Moist Supreme Yellow Cake Mix, and made my frosting from scratch.

I then piped the frosting on.  You can find these cupcakes on several sites on the internet.  No big secret or magic here; just a little cupcake decorating fun.

I modified the cake mix directions by substituting one cup of milk
instead of water.  You can also substitute butter for the oil.  I often do that, but did not this time.


Pillsbury Moist Supreme Yellow Cake Mix
1/2 cup canola oil
3 large eggs, room temperature
1 cup milk, room temperature

Mix the ingredients together following the directions on the cake mix box to make cupcakes.

(I made 18 cupcakes and baked them at 325 degrees F for 17 minutes.)


1 stick of butter (room temperature)
4 cups of powdered sugar
4 tablespoons of cocoa
A pinch of salt
4 - 6 tablespoons of milk 
(I used heavy cream and milk)
1 teaspoon of vanilla

In a stand mixer, whip butter, add in powdered sugar one cup at a time, add in cocoa, salt, milk and vanilla.  Beat until the right consistency to pipe onto cupcakes. 


2 tablespoons of butter (room temperature)
2 tablespoons of Crisco
2 - 4 tablespoons of milk, or until right consistency to pipe on to cupcakes.

Using a pastry bag and decorating tips, decorate cupcakes.

Serve to family, friends, and football fans!!

September 5, 2016


Cudjoe was looking through the refrigerator last week, and saw brown sugar and sour cream; and it reminded him of a dip he had eaten at a B & B in Maine many years ago.

He told me it was sour cream, golden brown sugar, and vanilla stirred together and was served over blueberries.

 It got him thinking he would like to make some; so, the next trip to Kroger, he picked up a small package of blueberries.  We also stopped at Flamm Orchards and bought fresh peaches for a peach cobbler I was making for our annual Labor Day Fish Fry - which we celebrate on the Sunday before Labor Day :)

So -- Sunday morning, he asked me to taste the dip he made with one of the peach slices that were ready to go into the cobbler.

Well . . . it was super delicious.  And you know my favorite part, super easy.

I made more of this dip this morning and ate blueberries, peaches and brown sugar, sour cream dip for breakfast.

It is truly inspiring!

This is how I did it:

3/4 cup of Sour Cream
4 teaspoons of Golden Brown Sugar
1 teaspoon of Pure Vanilla Extract

Scoop sour cream into a bowl, stir in the brown sugar and vanilla.  Serve over fresh fruit.



August 26, 2016


I made cupcakes for a friend this week who had surgery, and we all love to play golf.

These turned out just as cute as they could be.  And tasted just as good as they were cute!!

Do you like to golf or have a friend or family member who likes to golf?  If so, these are the perfect cupcakes to make and take.

I kept it very simple by using a box cake mix (insert gasp here from all of you that don't like box cake mixes, but you can always make chocolate cake from scratch).

I made a buttercream frosting and used a Wilton tip to get the look of grass.

I used white chocolate wafers to make the golf balls.  I ordered the candy mold from Amazon.  

To make the candy golf balls, I used Ghiradelli white chocolate wafers and followed the directions on the package for melting them in the microwave.  I used a spoon to fill each golf ball mold and put them in the refrigerator for 15 - 20 minutes and popped them out by turning the mold upside down on the countertop.  

I made the cupcakes using a box of chocolate cake mix following the directions on the back of the box.  I substituted 2% milk for the water.

For the frosting I mixed together: 

1 stick of unsalted butter - room temperature
4 cups of powdered sugar (sifted)
1 teaspoon of pure vanilla extract
3 to 4 teaspoons of Half and Half

I tinted the frosting with green Wilton color gel.  I placed the golf ball in the middle of the cupcake and frosted around the ball to the edges of the cupcake by piping the frosting on with a Wilton tip.

I only made 12 cupcakes, and this was just enough frosting to frost the 12 cupcakes.  If you make 18 to 24 cupcakes, you will need to, of course, make more frosting.

You can't beat cute!!