My most favorite store in London is Whittard of Chelsea. It’s a tea and coffee shop that you can get lost in the different bins of white, black, green teas. Teas with flowers, teas with chives, teas with funny names. It’s been about 4 years since I was last in London, but I smile every time I have a cup of coffee or tea in my Whittard ceramic mugs.

One quality I look for in a good tea or coffee mug is a sturdy temperature resistant handle. I hate grabbing onto a hot cup and to have the handle to hot to hold. The handles on these mugs are solid (not hollow in the middle) which helps them resist the heat from the cup.

Previously, you could only purchase their ceramic products at their physical store locations. But they have revamped their website and now you can purchase their ceramic products online also. They also announced they opened two stores in the US (Boston and San Diego). You can bet that I’ll road trip out to SD this summer to check out the new digs!

Lemon Honey Toddy

1 Lemon Wedge

1/2 to 1 t Honey (local to your area)

6-8 oz hot water

When spring fever (literally allergy, fever, yuck) hits, one of the best natural medicines you can use is locally harvested honey. It contains bits of local pollen which can work as an immune booster. I know a hot toddy is usually correlated with a good punch of whiskey, but when you’re on codeine laced cough syrup (like I am) it’s best to lay off the hooch.

Lately I’ve been referring to dear old Dad as the Empire’s Art Department. It’s been so much fun working with him on designing and planning my cupcake accessory business. And I think it’s kinda funny to think about my big Texas born dad surfing cupcake websites to find ideas and inspiration.

And through this process, I’ve become aware that what may be an image in my mind’s eye, isn’t necessarily what Art Department has in his. So, one day when we’re talking I asked him to design something a little more edgy. In my mind I’m thinking like cool rocker chick Natalie at Bake and Destroy or Tattoo Mama Jess at All Things Cupcake.

Art Department thought Hugh Heffner and Girls Next Door. You can check out this item and more new stuff at CupcakeCabana.net.

PS. Guess who owns CupcakePorn.com? That’s right…

It’s not bad thing when you walk into work and there are 3 different offers for cupcakes.

This is a traditional chocolate cupcake with cream cheese frosting from Holly.

These are banana coconut cupcakes from yours truly.

And let’s name this one Stella. These are from David’s mom. She’s always baking up goodies and sending them into the office.

Cooking events. Do you participate in any of them? A lot of the blogs that I troll participate in a few different ones. Because my main addiction is baking (cupcakes), I see a lot of Daring Bakers out there. While I love LOVE seeing the creations, reading about the baker’s experience, I’m not too hip on participating myself.

I do like the idea however of monthly food events and I’ve found lately that the one’s that appeal to me most are the ones that toss out a general challenge of one theme or ingredient and I’m free to decide exactly how I’m going to tackle it.

A Fruit A Month (AFAM) falls into that category. Give me a general direction and let’s see what we come up with. This month’s challenge is Pomegranate hosted by When my soup came alive.

I’ve been going crazy this month with my homemade pomegranate grenadine, using it in almost anything that’ll stand still. I’ve mentioned previously that Cupcake Project posted a homemade grenadine recipe and I used it several times.

To make this grenadine it’s so simple and you can use any 100% juice. Boil it down to 50% of the original content, for 16 oz of boiled down product add 2 cups of sugar and allow to cool. If you want an thicker syrup, boil down a tad bit more and add the same amount of sugar.

Delux Lemon-Raspberry Cupcakes with Pomegranate

For the cupcake:

I went really simple on this one. I used a lemon cake mix I purchased at William & Sonoma from a LA based company called Sprinkles. It’s pricey at $12 a box, but as a splurge it was fine. If you’re familiar with chiffon cakes, the lemon recipe mimics that type of cake. Which means it’s best to eat the cake the day you make it.

For the pomegranate filling:

I used the homemade grenadine and mixed it with powered sugar. You’ll want to make it thick enough that it slowly falls off the back of your spoon. I used the stuffing tip on my mechanical pastry bag and it worked smashingly.

Yes. We are that cool and we more than once showed up at the office dressed exactly the same. Today at work we cleaned out some some old folders and it makes me happy everytime I see this photo. Can’t wait to see you in April!

Read more about Molly’s awesomeness at http://www.theadventuresofsuperwife.com

In a few months it’ll be 120 degrees in Phoenix, but for now it’s absolutely amazing and 70 degrees and sunny. It’s easy to get Spring fever right dab in the middle of February. I’ve already started planning out my Spring schedule with minor league baseball games, farmer’s markets and gardening.

It’s this time of year in Phoenix that the citrus trees ares are loaded with tangelos, oranges and lemons. People practically walk into the office with crates full of fruit to give away in hopes that it won’t all be wasted.

So, I’ve been toying around with what my Cupcake Hero entry should be for February’s theme of LIQUOR. First I started trolling mixology websites; B52s, Mint Julips, Purple Hooters were all options for a cupcake variation. Heck, I could go easy, make a chocolate cupcake with some Bailey’s frosting and call it a day. But that wasn’t really inspiring any creative juices in the kitchen.

Saturday morning came (only a few days till the deadline) and while I was making my grocery shopping list a little cookbook (drink book) caught my eye. Sangria: Fun and Festive Recipes. Rock on, right? It’s perfect. I’ve got tons of citrus that needed to be used and inspiration.

Here’s how it went:

For the cupcakes: I used an Orange Chiffon Cake recipe from the cookbook cupcakes! by Elinor Klivans. When I pulled them out of the oven, I brushed the tops of the cupcakes with Triple Sec an orange flavored liquor.

For the sangria inspiration: I used a mixology book called Sangria by Mittie Hellmich. I chose a white citrus sangria recipe that featured oranges and berries.

For the Frosting: I used a standard buttercream and added orange zest, homemade pomegranate grenadine and another 2 t. of Triple Sec.

Okay and one last close up simply because with produce this fresh and tasty, it deserves it.

Capitol Hill is really on a hill. This was painfully obvious to us as we were running from 14th Street to First Street trying to make a 1PM appointment to meet with our Congressman for a Capitol tour.

There were points in our trek where my mom would stop and exclaim that:

1. We were trying to kill her
2. She would just keel over right now to get out of her misery
3. She would die and just be added to the monument tour in DC

But, I guess it’s really not all that unusual to see people running in DC. It is by the way one of the healthiest cities in the US.

Our agenda today could have been planned out a little better.  According to the TomTom (which was such a great help walking around touring) we clocked at least 4 miles just getting to Metro stops. This doesn’t count the steps and tours once we reached our destinations.

Part of my agenda was to find CakeLove and check out the baked goods for myself. There’s where we really packed on the miles (.8 miles from this picture above to the Metro) and then two train switches later another long trek to the cafe.

It was totally worth it…

I think the adventure getting to the CakeLove shop on U Street in DC was totally worth it. I had a chocolate cupcake with strawberry frosting, Liz had a chocolate dipped cupcake and not pictured is my dads chocolate cupcake with peanut butter frosting.

Yummm!

Anxiety. Have you ever hosted a party and been so nervous that nobody was going to show up? And when the doorbell rings and the first few people start to trickle through the door, that anxiousness melts away and you start to have fun.

That’s been me this week with CupcakeCabana.net. Anxious that while I think a lot of our designs are fun and knowing what’s in the pipeline, I was worried that I wouldn’t have anybody come to my party.

I’ve had my first customer since going live. A real customer that wasn’t my Dad or my friend over at DollarHotDog. I mean, I know the guy, but he did really buy something online all by himself.

Funny side notes: I don’t typically wear Hawaiian shirts to work and see the little piece of paper taped to the wall. That was a “Tidy Up” sign Superwife made and hang around the office. What a major contributor she was. A year later and the signs have lasted.

So, now I’ve got to *do* something with this order. Mail it out? Holy cow! I’ve got a real customer! What did he get? The Cupcakes, Yo! Magnet.

Just a note…I’m going to close submissions to the Roswell series drawing this evening. So, if you’ve been reading and not commenting…Go ahead and write something!

The theme around my office is that 2008 is going to be 200GR8 and I like the sound of that! I know to start the year off I need a green recalibration. So, where I was a true shade of green through the fall, I turned kinda mint green through the holiday.

The busy hustle of the end of year has me walking around the house looking at all the things I let go and trying to see what else I can do to really make it 200GR8!

1. Unplug the counter top appliances. I’m not using the mixer daily as I was through December and there’s no reason to have the old reliable mixer plugged in.

2. Recycled paper towels and toilet paper. It’s a bit more expensive, but in the grand scheme of things, I think I can work it into my budget.

3. Taking my lunch to work. This will save a trip out during the day and it taste so much better than anything I can get around my office. One tip that’s making this easy? Soup. I’ve made a big batch of soup of Taco Soup on Sunday and been chowing on that all week.

4. Pay attention to what you’re putting into your recycle bin. If it’s still dirty, then it can’t go. That means cardboard pizza boxes! and it’s helpful to rinse out and drain your cans.

Taco Soup
Prep Time 10 minutes/ Cook Time 30 minutes

1 can kidney beans
1 can pinto beans (with jalapeños optional)
1 can corn
1 can Rotel (you pick the flavor)
1 can stewed tomatoes
2 cans water
1 packet taco seasoning
1 packet Ranch dressing
1 lb ground meat (lean beef or turkey)
1 small yellow onion, diced
1 green pepper, diced

In a soup pot pour in all canned ingredients (don’t drain them) and put in the taco and Ranch seasoning packets.

In a skillet, brown the meat with the onion and peppers. Drain off any additional grease and mix into the soup pot.

Heat through. Soup’s flavors will mix more throughout the week.

This is the first Holiday in a LONG time that I haven’t gone crazy being away from the office. I’ve taken extended time off, almost a whole two weeks. Yes, I have checked in a few times, but not obsesevely.

What’s been keeping me busy? Family, friends and a new venture I’ll reveal more about later.

In my house, I’m the oldest grandchild at 30 and as a group we’re all getting older and there are some traditions that have been in my family since my mom and aunts were little girls. The most important: Reading the Night Before Christmas as a family.

This tradition was fun and created anticipation as a child. As an adult, mixing in a little egg nog can make it fun, but in a more grown up kinda way.

Here’s a recipe my Aunt Betsy used this year to feed an army on Christmas morning, but it’s so easy and prepares so easily, that I plan on using it the next time I have guest staying over for the weekend.

Sausage Potato Bundt

2 T. dry breadcrumbs

2 lb. breakfast sausage

½ c. chopped onion

½ c. chopped roasted bell peppers, drained

4 c. shredded hash browns, thawed

2 c. shredded cheddar cheese

14 eggs

½ c. milk

1 t. salt

¼ t. pepper
Preheat oven to 400 degrees.  Generously butter a 10 or 12-cup bundt pan and sprinkle with breadcrumbs. 
In a large skillet over medium-high heat, cook sausage and onion until sausage is no longer pink.  Drain very well.  Add peppers, cheese and hash browns.  Mix well. 

In a large bowl, stir together eggs, milk, salt, and pepper.  Mix well.  Spoon sausage mixture into egg mixture.  Pour into prepared pan; press firmly.  Bake at 400 degrees for 55 to 65 minutes.  Cover loosely with foil for the last 10 minutes or so, if needed to prevent over-browning the top.  Casserole is done when knife inserted in center comes out clean.  Let stand 5 minutes.  Loosen edges, then invert onto plate.  10-12 servings.  May cut recipe in half and use a 6-cup bundt pan or an 8” x 8” pan.