Cakes And Cupcakes Quotes

Always remember the acronym for "FEAR" can mean one of two things: Fuck Everything And Run or Face Everything And Recover.

Frank stared at her. "But you throw Ding Dongs at monsters." Iris looked horrified. "Oh, they're not Ding Dongs." She rummaged under the counter and brought out a package of chocolate covered cakes that looked exactly like Ding Dongs. "These are gluten-free, no-sugar-added, vitamin-enriched, soy-free, goat-milk-and-seaweed-based cupcake simulations." "All natural!" Fleecy chimed in. "I stand corrected." Frank suddenly felt as queasy as Percy.

On Saturday, he ate through one piece of chocolate cake, one ice-cream cone, one pickle, one slice of Swiss cheese, one slice of salami, one lollipop, one piece of cherry pie, one sausage, one cupcake, and one slice of watermelon That night he had a stomach ache.

She talked about wanting to be a part of something, wanting to be desired, to be 'special', craving to be loved. She talked about experiencing the kind of loneliness so immense it could swallow you up. She called it 'loneliness that crowds couldn't cure'.

It's okay to be afraid. It's not okay to let the fear STOP you.

Life was always easier, reflected Issy, when you were carrying a large Tupperware full of cakes. Everyone was happy to see you then.

Instead of asking WHY you had to do it, how about just thanking Him for safely bringing you THROUGH it.

Happy birthday,” she said. “And next time? Eat the stupid cupcake.

I'd learned not to put a question mark where God put a period.

A cake for all is not a celebration of one. Cupcakes are the ultimate birthday cake.

You do the foot work, and leave the results up to God.

Cupcakes are too dainty for a Scotsman. Give him one, and he’ll ask why didn’t you shoot the wee cake’s parents instead and serve that.

Oprah got her money," she snapped. "You trying to get YOURS! No, turn off that fuckin' TV and get to studying!

Oh, get off the cross!” V shouted when I shared my thoughts with her on the phone. “We need the wood!

What I do know is that love, real love, true unconditional love, transcends age, race, and religious beliefs. It sees the good, focuses on the good, and constantly emphasizes it.

She kept the wish to herself, as she should have, and simply blew out the candle.I clapped and whistled and then dove into my own cupcake, dying to know how my creations tasted. And seeing as I’d done the hard work—frosting and decorating—I felt like I could take credit and call them my creations. All Cassie had done was get the ingredients, come up with the recipe, and do all the measuring and mixing.

A cupcake temple?' Her chest still tight with anxiety, Bertie forced herself to imagine it: bricks of pound cake mortared with buttercream and chocolate ganache, torches like striped birthday candles set into the walls, pilgrims upon the Path of Delectable Righteousness delivering daily tributes of almond paste and raspberry filling. . . .

If you want self-esteem.” “Do estimable acts” ~ V, from A Piece of Cake: Memoir

My grandmother say you lay down with dogs you get up with fleas. A hard head makes a soft behind. Life is like a box of chocolates you never know what you're going to get.

I like ice cream with my cake. But in moderation, and not like five gallons with a cupcake. For that much ice cream, I’d need at least two cupcakes.

I wondered how television worked. I thought about how an interior decorator decided on colors and styles. I wondered, when babies tarted learning how to walk, if they didn't know that that couldn't walk.

You’re not always going to be able to see the big picture. But you’ve got to know that, no matter what, you’ll be okay. Keep praying.

What does she even eat, do you think?" "Tea fungus,"Ruth says. "Unsweetened. From an eye dropper. Is what I picture. either that or some sort of sea vegetable." "Sad," I say. "It is," Ruth muses. We decide to order two skim milk cappuccinos and split a gluten-free carrot cake cupcake.

I was still pondering her comments, when she hit me with the bomb. She said that the only time a woman is ready for a man in her life is when she didn’t need one.

Muffins are just an American way of saying, ‘I eat cake for breakfast.

Friends are like buses," I uncaringly replied as I took a hit off the joint, "if you miss one, sooner or later, another will come. The names of the routes change, but the destinations don't. It will always cost something to ride - nobody rides for free. And, they'll leave your ass if you don't get with the schedule.

If it wasn't for curse words and grandoise hand gestures, I don't know if Brooklynites would even be able to communicate. In fact, I had requested that holograms of me making dramatic hand gestures be included in this book, but my publisher said it was "too expensive", which is total fucking bullshit.

Over the previous few weeks, I'd finally perfected the Julia St. Clair wedding cupcake: classic lemon cake with a hidden heart of my mom's boldly flavoured passion fruit filling, slathered high with Julia's favorite vanilla buttercream icing and glammed up a bit with sparkling curls of candied lemon rind.

People I had never seen before flocked in, their faces showing a longing you never saw for cake. People's eyes lit up for a cupcake, cake seemed to signal celebration. But their eyes got filmy, watery, misty when we handed them a slice of pie. Pie was memory. Nostalgia. Pie made people recall simpler, maybe happier times.

More than nine million people a year come to the Smokies, many of them to picnic. So bears have learned to associate people with food. Indeed, to them people are overweight creatures in baseball caps who spread lots and lots of food out on picnic tables and then shriek a little and waddle off to get their video cameras when old Mr. Bear comes along and climbs onto the table and starts devouring their potato salad and chocolate cake. Since the bear doesn’t mind being filmed and indeed seems indifferent to his audience, pretty generally some fool will come up to it and try to stroke it or feed it a cupcake or something. There is one recorded instance of a woman smearing honey on her toddler’s fingers so that the bear would lick it off for the video camera. Failing to understand this, the bear ate the baby’s hand.

To be perfectly blunt about it, my choice sometimes is: I can kill myself or I can make a dozen cupcakes. Right so, I'll do the cupcakes and I can kill myself tomorrow.

The little cakes were iced in white, with golden yellow icing roses on top, and instead of ice cream there was sherbet that was a rainbow of colors in each dish.

Piece of seven-layer cake.

Return me to that bitch?" I shouted to the sky. "Fuck you! I can take care of myself!

Indeed, to them people are overweight creatures in baseball caps who spread lots and lots of food out on picnic tables and then shriek a little and waddle off to get their video cameras when old Mr. Bear comes along and climbs onto the table and starts devouring their potato salad and chocolate cake. Since the bear doesn’t mind being filmed and indeed seems indifferent to his audience, pretty generally some fool will come up to it and try to stroke it or feed it a cupcake or something. There is one recorded instance of a woman smearing honey on her toddler’s fingers so that the bear would lick it off for the video camera. Failing to understand this, the bear ate the baby’s hand.

Yeah. There were a bunch and each one had a letter on it which spelled out ‘Happy Birthday Brodie’ in this yummy blue icing.” Seth grinned and my brow dropped. “So you stole someone’s birthday cakes?” Darcy asked him, looking somewhere between amused and horrified. “No, not all of them. Just the Hs and the Bs and the Ps…to be honest I did take almost all of them, but I left the last three - the icing just wasn’t up to the standard of this one and I wasn’t gonna eat a substandard cupcake.

I didn't know until I licked the mocha buttercream from my third devil's food cupcake that this was the flavor of starting over- dark chocolate with that take-charge undercurrent of coffee. I could actually taste it, feel it. And now I craved it.

My nutmeg-caraway shortbread had too many conflicting spices, he would say. And of course, it had nothing to do with leaves. The lemon-raspberry cake decorated with lemon leaves was too tart, and the toffee cupcakes with leaf-shaped maple candy were cloying.

That's the other reason I came actually," Rhys continued. " I need to ask a favor." My eyebrows went up in surprise. "Okay, I'm listening." "Can you teach me how to bake a cake?" he asked. "My mom's birthday is next week , and I want to do something special." Be still my heart. This guy was something else.

Hey.’ Annabeth slid next to me on the bench. ‘Happy birthday.’ She was holding a huge misshapen cupcake with blue icing. I stared at her. ‘What?’ ‘It’s August eighteenth,’ she said. ‘Your birthday, right?’ I was stunned. It hadn’t even occurred to me, but she was right. I had turned sixteen this morning – the same morning I’d made the choice to give Luke the knife. The prophecy had come true right on schedule, and I hadn’t even thought about the fact that it was my birthday. ‘Make a wish,’ she said. ‘Did you bake this yourself?’ I asked. ‘Tyson helped.’ ‘That explains why it looks like a chocolate brick,’ I said. ‘With extra-blue cement.’ Annabeth laughed. I thought for a second then blew out the candle. We cut it in half and shared, eating with our fingers. Annabeth sat next to me and we watched the ocean. Crickets and monsters were making noise in the woods, but otherwise it was quiet. ‘You saved the world,’ she said. ‘We saved the world.’ ‘And Rachel is the new Oracle, which means she won’t be dating anybody.’ ‘You don’t sound disappointed,’ I noticed. Annabeth shrugged. ‘Oh, I don’t care.’ ‘Uh-huh.’ She raised an eyebrow. ‘You got something to say to me, Seaweed Brain?’ ‘You’d probably kick my butt.’ ‘You know I’d kick your butt.’ I brushed the cake off my hands. ‘When I was at the River Styx, turning invulnerable … Nico said I had to concentrate on one thing that kept me anchored to the world, that made me want to stay mortal.’ Annabeth kept her eyes on the horizon. ‘Yeah?’ ‘Then up on Olympus,’ I said, ‘when they wanted to make me a god and stuff, I kept thinking –’ ‘Oh, you so wanted to.’ ‘Well, maybe a little. But I didn’t, because I thought – I didn’t want things to stay the same for eternity, because things could always get better. And I was thinking …’ My throat felt really dry. ‘Anyone in particular?’ Annabeth asked, her voice soft. I looked over and saw that she was trying not to smile. ‘You’re laughing at me,’ I complained. ‘I am not!’ ‘You are so not making this easy.’ Then she laughed for real, and she put her hands around my neck. ‘I am never, ever going to make things easy for you, Seaweed Brain. Get used to it.’ When she kissed me, I had the feeling my brain was melting right through my body.

Business was doing well, because all the locals knew that dishes made from the flowers that grew around the apple tree in the Waverley garden could affect the eater in curious ways. The biscuits with lilac jelly, the lavender tea cookies, and the tea cakes made with nasturtium mayonnaise the Ladies Aid ordered for their meetings once a month gave them the ability to keep secrets. The fried dandelion buds over marigold-petal rice, stuffed pumpkin blossoms, and rose-hip soup ensured that your company would notice only the beauty of your home and never the flaws. Anise hyssop honey butter on toast, angelica candy, and cupcakes with crystallized pansies made children thoughtful. Honeysuckle wine served on the Fourth of July gave you the ability to see in the dark. The nutty flavor of the dip made from hyacinth bulbs made you feel moody and think of the past, and the salads made with chicory and mint had you believing that something good was about to happen, whether it was true or not.

You should have brought the nurses donuts on your first day. You showed up empty-handed, that was your first mistake. Cupcakes might save you, but not the cheap stuff. Nadia Cakes, two dozen, get a keto one for Gloria, at least four gluten-free ones, and one vegan. Hector doesn’t do animal by-products. Bonus points if you get a doggie cupcake for Angelica’s new puppy.

Molds are driven by fantasy and a desire for the spectacular, and our sense of spectacle changes over time. Medieval gingerbread molds, hand carved from wood, might depict harts and does, wild boars and saints. The stock of images available to us now is far larger; but our imaginations are often smaller. In kitchen shops today, you can buy a large cake mold resembling a giant cupcake.

Back to that very first bite of hidden cupcake in the pantry: a soft cap of vanilla buttercream giving way to light, creamy mocha cake. I kept eating, turning the cupcake slowly in my hand. This was not rich, one-bite-and-you-couldn't-possibly-have-more chocolate. This was refined, complex chocolate cut with a hint of coffee and what else... Currant? Salt? A grown-up, masterful cupcake. It was perfect.

I let all the tastes play in my mouth. The cupcake was light and creamy and subtly infused with aromatic cardamom. It was covered in a luscious rose-cardamom frosting. There were rose petals in the cake and on top, red and pink. They were fragrant and sweet and the tiniest bit salty. "Joy and sorrow. Laughter and tears," I said. "These cupcakes do taste like love. And love that you wished you still had.

I didn’t know much about God, ’cept that if you pissed Him off, He’d getcha one day. My momma knew God—she was raised a Methodist. In fact, her daddy was a Methodist preacher. Still, Momma said she wanted more from God, so for the past couple of years she’d been searching for more. I got to go with her on some of those searches. First, we tried the Jehovah’s Witnesses. They were cool, till I learned they didn’t celebrate Christmas. God or no God, I wasn’t giving up Christmas! Then we tried the Muslims (or the “Black Muslims,” as Momma called them). I didn’t like them because when we got to their church (which they called a mosque), they made us change our clothes and put on some of their clothes: floor-length dresses and material to wrap our heads in so our hair wouldn’t show. And they searched us too, which pissed me off. But Momma seemed to understand; she said it was because white folks thought the Muslims were militant, so white folks was always messing with ’em—you know, harassing them, arresting them, threatening them. Momma said the Muslims had to be careful so that’s why they were searching folks. uring Momma’s God search, we tried a few other religions. I never really did care one way or the other. I never really seriously thought about God because, no matter what the religion, they all wanted you to be perfect. And I knew I was far from perfect. So I figured God wouldn’t wanna mess with me. I don’t know which religion Momma finally decided on. Maybe she realized she didn’t need a particular religion to know and love God or for God to know and love her. Whatever she decided, she also decided that she wasn’t going to choose for me. She wanted to wait until I was old enough and then let me decide my religion.

But ignorance manufactures denial. So though my eyes were sometimes black or swollen, my lips puffy or busted, though I often intentionally wore clothes that would hide the black and blue bruises scattered all over my body, or grit my teeth through the pain in an effort to walk so I could look as if nothing were wrong—when in fact my entire body was sore—I believed that as long as he didn’t break any bones, it wasn’t really violence.

Loaves of fig and pepper bread, of course. But there was also lasagna cooked in miniature pumpkins, and pumpkin-seed brittle. Roasted red pepper soup, and spiced caramel potato cakes. Corn muffins and brown sugar popcorn balls and a dozen cupcakes, each with a different frosting, because what was first frost without frosting? Pear beer and clove ginger ale in dark bottles sat in the icy beverage tub. They ate well into the afternoon, and the more they ate, the more food there seemed to be. Pretzel buns and cranberry cheese and walnuts appearing, just when they thought they'd tasted everything.

I had, I'll admit, effected a certain style - a method, if you will - of cupcake eating. To begin, you remove the cupcake liner carefully so as not to unnecessarily crumble the cake, and set it aside. You then turn the cupcake slowly in your hand, taking bites along the line where cake meets icing, your mouth filling with a perfect combination of both components. Once you've come full circle, you gently twist off the bottom half inch of cake, a move that takes considerable finesse and leaves a delicate sliver of cake - the ideal size for lying flat on your tongue and allowing it to slowly dissolve, building anticipation for that final bite. To finish, you are left with the center cylinder of cake and icing, the cupcake's very heart, sometimes filled with a surprising burst of custard or jam or mousse, sometimes not, but always, always, the most moist, flavorful bite of the entire cupcake. Take a breath before diving into that final, perfect bite; it is to be savored for as long as possible. Finally, of course, you scavenge the crumbs from the cupcake liner you set aside during step one, then ball the liner into your fist and overhand it into the nearest receptacle. Make the shot? You get another cupcake.

Lemon and... blueberries, right? No, hold on- blackberries, I think. And... lavender? Lavender, for... excitement? I think there's an old saying that lavender is good for something like that." That sounded familiar. "Just a second." I took the book out of my backpack and flipped through the beginning again. "This isn't in alphabetical order, or any kind of order at all. Oh, here it is. Lavender brings luck and adventure for those who choose to embrace it," I said. "You were right." "What book is that?" asked Vik. "It looks ancient." "I just found it. It's got all these drawings and descriptions of herbs and spices." "Cool! Can I take a look?" I handed him the book, and he spent the next few minutes leafing through it, but then returned to eating the cupcake. "I love this. It's so different from the usual boring things people make. Although..." He took another bite. "I have a suggestion." He studied the cupcake. "The cake is light, fluffy, and complex, and the creamy, tangy frosting complements it so well. It might be even better with an edible garnish. Like a sugared mint leaf." He took another bite. "Or a sugared violet," he said with his mouth half full. "That would be lovely." I gaped in surprise. He was right. It would be lovely. I'd thought about topping them with fresh, mouth-puckering blackberries, but these suggestions were so much more elegant.

Marie Antoinette would have loved this place!" Piper Donovan stood agape, her green eyes opened wide, as she took in the magical space. Crystal chandeliers, dripping with glittering prisms, hung from the mirrored ceiling. Gilded moldings crowned the pale pink walls. Gleaming glass cases displayed vibrant fruit tarts, puffy éclairs, and powdered beignets. Exquisitely decorated cakes of all flavors and sizes rested on pedestals alongside trays of pastel meringues and luscious napoleons. Cupcakes, cookies, croissants, and cream-filled pastries dusted with sugar or drizzled with chocolate beckoned from the shelves. "It's unbelievable," she whispered. "I feel like I've walked into a jewel box---one made of confectioners' sugar but a jewel box nonetheless.

There was Bonnie, the rabbit. His fur was a bright blue, his squared-off muzzle held a permanent smile, and his wide and chipped pink eyes were thick-lidded, giving him a perpetually worn-out expression. His ears stuck up straight, crinkling over at the top, and his large feet splayed out for balance. He held a red bass guitar, blue paws poised to play, and around his neck was a bow tie that matched the instrument’s fiery color. Chica the Chicken was more bulky and had an apprehensive look, thick black eyebrows arching over her purple eyes and her beak slightly open, revealing teeth, as she held out a cupcake on a platter. The cupcake itself was somewhat disturbing, with eyes set into its pink frosting and teeth hanging out over the cake, a single candle sticking out the top. “I always expected the cupcake to jump off the plate.” Carlton gave a half laugh and cautiously stepped up to Charlie’s side. “They seem taller than I remember,” he added in a whisper. “That’s because you never got this close as a kid.” Charlie smiled, at ease, and stepped closer. “You were busy hiding under tables,” Jessica said from behind them, still some distance away. Chica wore a bib around her neck with the words LET’S EAT! set out in purple and yellow against a confetti-covered background. A tuft of feathers stuck up in the middle of her head. Standing between Bonnie and Chica was Freddy Fazbear himself, namesake of the restaurant. He was the most genial looking of the three, seeming at ease where he was. A robust, if lean, brown bear, he smiled down at the audience, holding a microphone in one paw, sporting a black bow tie and top hat. The only incongruity in his features was the color of his eyes, a bright blue that surely no bear had ever had before him. His mouth hung open, and his eyes were partially closed, as though he had been frozen in song.

The cake did look fantastic, though. There were photos. Shane cut into the thing, groaned at the sight of the chocolate cake beneath the vanilla frosting, but he took a piece – the King Kong piece – and ate it anyway. Michael gave him a present of a set of silver-coated throwing stars, which Shane greatly admired until Eve sharply reminded him they were not for home use, except in emergencies; Eve’s present was a t-shirt with an insulting graphic on it, of course. Claire saved her present for last. He unwrapped it and raised his eyebrows. “A book,” he said. “It’s a how-to book,” she said, “on how to kill zombies. But there’s a chapter at the end on vampires, too. Oh, and mummies, but we don’t see a whole lot of those around here.” “Useful,” he said, and started to put it aside. Then he frowned and flipped through it. There was a marker in the middle, and he pulled it out – a man’s silver bracelet. In the middle were engraved his initials. He turned it in the light, admiring it, then put it on and reached out for her hand to pull her closer. She got a kiss, a long, sweet one, and he brushed her hair back as he whispered, “I love you.” “Happy birthday,” she said. “And next time? Eat the stupid cupcake.

Dewey was wrong when he said that being noble enough is all we can ask for in this world, because we can ask for much more than that. We can ask for a second helping of pound cake even though someone has made it quite clear that we will not get any. We can ask for a new watercolor set, even though it will be pointed out that we never used the old one, and that all of the paints dried into a crumbly mess. We can ask for Japanese fighting fish, to keep us company in our bedroom, and we can ask for a special camera that will allow us to take photographs even in the dark, for obvious reasons, and we can ask for an extra sugar cube in our coffees in the morning and an extra pillow in our beds at night. We can ask for justice, and we can ask for a handkerchief and we can ask for cupcakes, and we can ask for all the soldiers in the world to lay down their weapons and join us in a rousing chorus of ‘Cry Me a River,’ if that happens to be our favorite song. But we can also ask for something we are much more likely to get, and that is to find a person or two, somewhere in our travels, who will tell us that we are noble enough, whether it is true or not. We can ask for someone who will say, ‘You are noble enough,’ and remind us of our good qualities when we have forgotten them, or cast them into doubt.

then you should consider reducing or eliminating the following foods in addition to eliminating wheat. • Cornstarch and cornmeal—cornmeal products such as tacos, tortillas, corn chips, and corn breads, breakfast cereals, and sauces and gravies thickened with cornstarch • Snack foods—potato chips, rice cakes, popcorn. These foods, like foods made of cornstarch, send blood sugar straight up to the stratosphere. • Desserts—Pies, cakes, cupcakes, ice cream, sherbet, and other sugary desserts all pack too much sugar. • Rice—white or brown; wild rice. Modest servings are relatively benign, but large servings (more than ½ cup) generate adverse blood sugar effects. • Potatoes—White, red, sweet potatoes, and yams cause effects similar to those generated by rice. • Legumes—black beans, butter beans, kidney beans, lima beans; chickpeas; lentils. Like potatoes and rice, there is potential for blood sugar effects, especially if serving size exceeds ½ cup. • Gluten-free foods—Because the cornstarch, rice starch, potato starch, and tapioca starch used in place of wheat gluten causes extravagant blood sugar rises, they should be avoided. • Fruit juices, soft drinks—Even if they are “natural,” fruit juices are not that good for you. While they contain healthy components such as flavonoids and vitamin C, the sugar

HEJ HEJ! CAFÉ MENU RULLEKEBAB Original (Rullekebab)----shaved seasoned beef, fresh flatbread, lettuce, tomato, cucumber, kebab sauce Blue Kebab (Rullekebab med blåmögelost)----Original Rullekebab with blue cheese Shroom Kebab (Rullekebab med champinjoner)----Original Rullekebab with mushrooms Hej Hej! Special Rullekebab----Original Rullekebab with pineapple, blue cheese, jalapeños HAMBURGARE Hand-patted, local grass-fed beef, homemade buns The Classic----beef, choice of cheese, bun The Gettysburg----caramelized shallots, mushrooms, blue cheese, bacon, balsamic glaze The Farfar----two patties, four slices of American cheese, four pieces of bacon The Gruff Burger----goat cheese, fries (on top!), caramelized shallots, poutine gravy to dip The Valedictorian----pepper-jack cheese, bacon, guacamole (from Rosa's) POMMES FRITES Fresh-cut fries Plain----with cheese or gravy to dip Loaded Kebab Fries----fresh-cut fries, chopped kebab meat, red and white kebab sauces, crumbled feta, diced jalapeños and tomatoes Goat Cheese Poutine----fresh-cut fries, house-made gravy, goat cheese crumbles MUNKAR Äpple Munk----fresh donut, cinnamon sugar, filled w/ apple and sweet cream Bär Munk----fresh donut, sugar, seasonal berry jam, sweet cream Munkhål----baby donuts (holes), cinnamon sugar Special Munk----daily and seasonal specials CUPCAKES Vanilla Wedding Cake, Devil's Food, Lemon, Strawberry Cheesecake, Weekly Specials SEASONAL TREATS Homemade Apple Crisp à la Mode Apple Fritters Pumpamunk Saffron Buns

MONKEY BREAD   Preheat oven to 350 degrees F., rack in the middle position. 1 and ¼ cups white (granulated) sugar 1 and ½ teaspoons ground cinnamon 4 cans (7.5 ounce tube) unbaked refrigerated biscuits (I used Pillsbury) 1 cup chopped nuts of your choice (optional) 1 cup chocolate chips (optional) (that’s a 6-ounce size bag) ½ cup salted butter (1 stick, 4 ounces, ¼ pound) Hannah’s 1st Note: If you prefer, you can use 16.3 ounce tubes of Pillsbury Grands. If you do this, buy only 2 tubes. They are larger—you will use half a tube for each layer. Tony’s Note: If you use chocolate chips and/or nuts, place them between each biscuit layer. Spray the inside of a Bundt pan with Pam or another nonstick cooking spray. Set your prepared pan on a drip pan just in case the butter overflows. Then you won’t have to clean your oven. Mix the white sugar and cinnamon together in a mixing bowl. (I used a fork to mix it up so that the cinnamon was evenly distributed.) Open 1 can of biscuits at a time and break or cut them into quarters. You want bite-size pieces. Roll the pieces in the cinnamon and sugar mixture, and place them in the bottom of the Bundt pan. Sprinkle one-third of the chopped nuts and one-third of the chocolate chips on top of the layer, if you decided to use them. Open the second can of biscuits, quarter them, roll them in the cinnamon and sugar, and place them on top of the first layer. (If you used Pillsbury Grands, you’ll do this with the remainder of the first tube.) Sprinkle on half of the remaining nuts and chocolate chips, if you decided to use them. Repeat with the third can of biscuits (or the first half of the second tube of Grands). Sprinkle on the remainder of the nuts and chocolate chips, if you decided to use them. Repeat with the fourth can of biscuits (or the rest of the Grands) to make a top layer in your Bundt pan. Melt the butter and the remaining cinnamon and sugar mixture in a microwave safe bowl on HIGH for 45 seconds. Give it a final stir and pour it over the top of your Bundt pan. Bake your Monkey Bread at 350 degrees F. for 40 to 45 minutes, or until nice and golden on top. Take the Bundt pan out of the oven and let it cool on a cold burner or a wire rack for 10 minutes while you find a plate that will fit over the top of the Bundt pan. Using potholders or oven mitts invert the plate over the top of the Bundt pan and turn it upside down to unmold your delicious Monkey Bread. To serve, you can cut this into slices like Bundt cake, but it’s more fun to just let people pull off pieces with their fingers. Hannah’s 2nd Note: If you’d like to make Caramel Monkey Bread, use only ¾ cup of white sugar. Mix it with the cinnamon the way you’d do if it was the full amount of white sugar. At the very end when you melt the butter with the leftover cinnamon and sugar mixture, add ¾ cup of brown sugar to the bowl before you put it in the microwave. Pour that hot mixture over the top of your Bundt pan before baking and it will form a luscious caramel topping when you unmold your Monkey Bread. Hannah’s 3rd Note: I don’t know why this is called “Monkey Bread”. Norman thinks it has something to do with the old story about the monkey that couldn’t get his hand out of the hole in the tree because he wouldn’t let go of the nut he was holding in his fist. Mike thinks it’s because monkeys eat with their hands and you can pull this bread apart and eat it with your hands. Mother says it’s because monkeys are social animals and you can put this bread in the center of the table and everyone can sit around it and eat. Tracey says it’s because it’s a cute name. Bethie doesn’t care. She just wants to eat it.

FAVORITE SUGAR COOKIES MAKES 10–30 COOKIES, DEPENDING ON SIZE The following is my favorite sugar cookie recipe. If the dough is processed IMMEDIATELY, the baked cookies taste sensational, just like vanilla shortbread. This recipe is perfect for the impatient baker. The sugar cookies also can be instantly turned into a cookie on a stick, pretty iced cookies you can hang as decoration, or colorful fondant cookies. This is a very multi-talented sugar cookie — imagination's the limit! 1 cup (230 g) butter (room temperature) 1 1/4 cup 2 tablespoon (165 g) powdered sugar 1 egg ½ teaspoon vanilla extract 141 3 3.4 cup 1 tablespoon (475 g) flour 2 teaspoons baking powder ½ teaspoon salt Flour for the work station 1. Preheat the oven to 400 °F (200 °C) on the baking setting and cover a baking sheet with parchment paper. Mix butter and powdered sugar until it is creamy. Whisk the egg together with the vanilla extract in a separate bowl and thoroughly add it into the butter and sugar mixture. 2. Mix the flour, baking powder, and salt together. Gradually add this to the butter and sugar mixture and knead with your hands into a firm dough. If the dough sticks to your fingers, you can still add a little flour. Let the dough rest for 2 minutes in the bowl. 3. Roll out the dough on the floured work station so that it is about ¼ in thick. Form dough into the desired shapes with cookie cutters and place on the baking sheet. *Do you want to turn your sugar cookies into cookie pops? Then from here follow the instructions on page 19. 4. Bake the cookies in the oven for 7–8 minutes. Caution! The cookies should not brown. Let the finished cookies cool down on a wire rack completely intact. You can decorate them the next day. Thus you avoid the fat of the cookie getting into the glaze, absorbing the fondant and becoming discolored.

White Chocolate Peppermint Cupcakes Don’t be a hater like Callie! While chocolate white may  not be technically chocolate, it’s still yummy. Makes 28 cupcakes Ingredients For the peppermint cupcakes: - 3 cups cake flour - 1 ¾ cups sugar - 1 tablespoon baking powder - 1 teaspoon salt - 1 cup unsalted butter at room temperature cut into small cubes - 5 egg whites - 1 ¼ cup milk at room temperature - 1 tablespoon peppermint extract - 12 crushed candy canes For the White Chocolate Swirled Buttercream: - 1 cup unsalted butter at room temperature - 1 cup vegetable shortening - 8 cups confectioners’ sugar - 2 tablespoons vanilla extract - ¼ cup milk - 4.4 ounces (125 grams) good quality white chocolate - Red gel paste food color For the white chocolate ganache & decoration: - 6 ounces (170 grams) white chocolate - 2 ounces (57 grams) heavy cream - 28 soft peppermint candy balls Instructions Make the cupcakes Preheat oven to 350 degrees Fahrenheit (175 degrees Celsius) and line muffin tin with cupcake liners. Combine milk and peppermint extract. Set aside. Combine cake flour, sugar, baking powder, and salt in a bowl and mix on low for 2-3 minutes. Add butter a few cubes at a time and mix on low until mixture resembles coarse sand. Add egg whites and beat on medium until combined. Gradually add milk mixture and beat for 1-2 minutes until batter is smooth. Fold in crushed candy canes. Fill cupcake liners ¾ full. Bake for 16-18 minutes, or until toothpick inserted comes out with a few crumbs. Allow cupcakes to cool in the pan for 5 minutes, then remove to wire racks to finish cooling. Make the White Chocolate Buttercream Cream butter, vegetable shortening, and vanilla in bowl and mix on medium speed for 2 minutes until smooth. Reduce mixer speed to low and slowly add confectioners’ sugar 1 cup at a time while mixer is running. Once all the sugar is incorporated, add the milk and mix for 30 seconds. Melt white chocolate in microwave in 30-second intervals, stirring after each turn until melted. Incorporate melted chocolate into buttercream and mix until fluffy. Reserve ¼ cup buttercream and add a small amount of red color get to tint. Prepare a small piping bag with the red buttercream and snip the tip off. Prepare a large piping bag fitted with a large round tip. Streak the inside of the large piping bag with six stripes of red buttercream. Fill the rest of the bag with the White Chocolate Buttercream. Squeeze a swirled dollop of buttercream on top of each cupcake. Place cupcakes in the refrigerator to chill while preparing the ganache. Make the White Chocolate Ganache and Assemble Combine cream and white chocolate in bowl and heat on 30-second intervals, stirring after each turn, for about 1 minute. Stir until chocolate melts, allow to cool and thicken slightly for five minutes. Transfer to a squeeze bottle and drizzle ganache on top of buttercream. Garnish each cupcake with a peppermint candy.

These fancy donuts with bacon on them, soft colorful cupcakes from Nadia Cakes.

Blousy tops and flowy skirts. Jillian brought candles she’d made and Nadia Cakes cupcakes, Mom simmered pasta sauce, and we watched Grandma slowly decline.

Every time we were at Billy's, AJ got the banana cupcake with cream cheese frosting, a house specialty. I usually felt it my duty to try something new- like the Hello Dolly, a graham-cracker-crusted bar, layered with a tooth-achingly sweet mélange of chocolate chips, pecans, butterscotch, and coconut, perhaps a big old slice of German chocolate cake, or just a modest sugar-dusted snickerdoodle. But today- out of alliance or nervousness, I wasn't sure- I had also ordered a banana cupcake: a wise choice, as it was especially spongy and fresh.

Meanwhile, other cupcakeries were popping up all over Manhattan. A near Magnolia replica turned up in Chelsea when a former bakery manager jumped ship to open his own Americana bakeshop, Billy's (the one AJ and I frequented). Two Buttercup employees similarly ventured downtown to the Lower East Side and opened Sugar Sweet Sunshine, expanding into new flavors like the Lemon Yummy, lemon cake with lemon buttercream, and the Ooey Gooey, chocolate cake with chocolate almond frosting. Dee-licious. Other bakeries opted for their own approach. A husband-and-wife team opened Crumbs, purveyor of five-hundred-calorie softball-sized juggernauts, in outrageous flavors like Chocolate Pecan Pie and Coffee Toffee, topped with candy shards and cookie bits. There were also mini cupcakes in wacky flavors like chocolate chip pancake and peanut butter and jelly from Baked by Melissa and Kumquat's more gourmet array like lemon-lavender and maple-bacon. Revered pastry chefs also got in on the action. After opening ChikaLicious, the city's first dessert bar, Chika Tillman launched a take-out spot across the street that offered Valhrona chocolate buttercream-topped cupcakes. And Pichet Ong, a Jean-Georges Vongerichten alum and dessert bar and bakery rock star, attracted legions of loyal fans- no one more than myself- to his West Village bakery, Batch, with his carrot salted-caramel cupcake.

I chose the Scheherazade, an irresistible-sounding combination of pistachio cake with cream cheese frosting and a raspberry center, topped with a generous sprinkling of crushed pistachios and one perfect raspberry. I've always loved raspberries but since arriving in Paris had a newfound passion for pistachios, which were included in so many delectable desserts and pastries, either whole or ground with sugar into delicious marzipan.

gorgeous salted caramel cupcake. The cake was chocolate, the frosting caramel, with a salted caramel drizzle on top. My

Frank stared at her. “But you throw Ding Dongs at monsters.” Iris looked horrified. “Oh, they’re not Ding Dongs.” She rummaged under the counter and brought out a package of chocolate-covered cakes that looked exactly like Ding Dongs. “These are gluten-free, no-sugar-added, vitamin-enriched, soy-free, goat-milk-and-seaweed-based cupcake simulations.” “All natural!” Fleecy chimed in.

Brownies in Ernakulam One of Ernakulam's best bakeries, Rising Loaf, provides handcrafted premium made-to-order baked treats that are free of preservatives and additives. Custom cakes, delicacies, and gourmet sweets are available. Our blends are one-of-a-kind because they mix a great deal of skill and expertise with natural baking ingredients to provide you with the best sweetness and taste. We take pride in giving every one of our clients, big and small, an amazing experience. Brownies in Ernakulam is committed to making high-quality bread devoid of artificial preservatives, colours, or flavours. All of our bread loaves, cakes, cookies, doughnuts and muffins, and cupcakes are lovingly created in Ernakulam's cleanest environment. The fullness of our clients' grins when they try our exquisite items and return for more is how we define success at Rising Loaf. They're the cherry on top of our cake, the driving force behind our efforts to improve our baking and customer service. To maintain the authentic taste and fresh flavours, we are captivated by using only high-quality and fresh ingredients in our confectioneries. The fullness of our clients' grins when they try our exquisite items and return for more is how we define success at Rising Loaf. They're the cherry on top of our cake, the driving force behind our efforts to improve our baking and customer service. Rising Loaf, one of Ernakulam's best bakeries, was created by friends with a passion for baking with the purpose of making handcrafted premium baked products that are completely free of harmful food preservatives and additives and delivering them to your door.

Mom," Blondie tells me, "cupcakes are cake wrapped in love." I smile and agree with her. Yes, love, they most certainly are. ~ Violet Lapp and Blondie from "The Circle.

the remaining cream onto the center of the top layer and chill for up to 2 hours before serving. Alternatively, top with cream cheese frosting, serve with ice cream, or simply dust cakes with cocoa powder or powdered sugar. The batter also makes for fantastic cupcakes! Tightly wrapped, this cake will keep for 4 days at room temperature, or for 2 months in the freezer.

Bea's Bakery offered cure-alls in the form of pastries, chocolates, cookies, cakes, cupcakes, and specialty drinks. Everyone in Mystic Water depended on Beatrice O'Brien to soothe their pains, give wings to their hopes, and spark their passions. Bea's Bakery supported the town's needs like columns supported the Parthenon. Her doors were always open, figuratively, no matter the time of day. Everyone knew they could call Beatrice after hours, and she would have exactly what they needed: a twilight brownie for stargazers, a tropical white chocolate tart for those needing a vacation, or a peppermint dark chocolate cookie for settling an uneasy heart.

Over the past four months, she'd been plagued by annoying dreams in which she was chased by a giant, silver-papered cupcake with strawberry frosting. In every dream, the huge cupcake chased her through the tree-lined streets of Dove Pond to the highest point of Hill Street. The dream always ended with her standing alone and terrified in front of the Stewart house. She might have been able to ignore those dreams, but every time she had one, sometime after the dream ended, strawberry frosting would appear somewhere on her arms or legs. Sometimes it showed up as a plump rose, perfectly made, as if ready for a wedding cake. Sometimes, like just now, it showed up in a long, delicate curlicue. The frosting was always pink, always smelled like strawberry, and was always annoying.

Cornstarch and cornmeal—cornmeal products such as tacos, tortillas, corn chips, and corn breads, breakfast cereals, and sauces and gravies thickened with cornstarch • Snack foods—potato chips, rice cakes, popcorn. These foods, like foods made of cornstarch, send blood sugar straight up to the stratosphere. • Desserts—Pies, cakes, cupcakes, ice cream, sherbet, and other sugary desserts all pack too much sugar. • Rice—white or brown; wild rice. Modest servings are relatively benign, but large servings (more than ½ cup) generate adverse blood sugar effects. • Potatoes—White, red, sweet potatoes, and yams cause effects similar to

He was the most handsome nightmare she had ever met.

He was sort of Kimmie’s boss. And he wasn’t just a thorn in General Mom’s side – he was a whole stinking rosebush. If the rosebush were six feet of hunky, cake-blaspheming, rich playboy.

Speaking of cupcakes, Will wants two dozen off your special menu to take on the road after the wedding.” “The, erm, peach kind?” “The peach kind,” Lindsey said. “I like the peach kind,” Josh said. Mikey had named them Sex on a Peach. And they were Kimmie’s second biggest seller, after the Hairy Dicks, which were coconut cake balls strategically placed with Dahlia’s chocolate-covered, ice cream-filled bananas. And Josh’s frown had disappeared, and now he was grinning as if he knew it. All of it.

I still couldn't believe how creative Annie was in coming up with the different flavors and embellishments for each cupcake; the finished products looked like huge jewels that sparkled appealingly in the counter display and on the black lacquer trays passed by the waitstaff. Annie had had her nose to the grindstone for days, as focused as I'd ever seen her, dicing apples and pears until they looked like nuggets of gold- as well they should, considering what that fruit cost!- and tasted like pure, sweet, warm explosions of flavor baked into the cakes. Annie's dexterity, precision, and speed with a knife had been a sight to behold. My contributions to the cupcakery's opening night were decidedly more mundane: I'd interviewed and hired the night's waitstaff, overseen the completion of the various construction and design projects, and ordered all of the noncooking supplies the shop needed. Treat glowed with sexy, low-lit energy; laughter and music filled the space; hip, beautiful people bit into cupcake after cupcake. If the shop had been in the Marina instead of the Mission, it was just the sort of place I would have visited frequently. But there was no use crying over that spilled buttercream.

At the sight of the dozen assorted cupcakes, as bright and optimistic as party hats, Louise's eyes lit up. "How wonderful!" she said, clapping her hands together again. I handed her one of the red velvet cupcakes that I'd made in the old-fashioned style, using beets instead of food coloring. I'd had to scrub my fingers raw for twenty minutes to get the crimson beet stain off them, but the result was worth it: a rich chocolate cake cut with a lighter, nearly unidentifiable, earthy sweetness, and topped with cream cheese icing and a feathery cap of coconut shavings. For Ogden, I selected a Moroccan vanilla bean and pumpkin spice cupcake that I'd been developing with Halloween in mind. It was not for the faint of heart, and I saw the exact moment in Ogden's eyes that the dash of heat- courtesy of a healthy pinch of cayenne- hit his tongue, and the moment a split-second later that the sugary vanilla swept away the heat, like salve on a wound. "Oh," he said, after swallowing. He looked at me, and I could see it was his turn to be at a loss for words. I smiled. Louise, on the other hand, was half giggling, half moaning her way through a second cupcake, this time a lemonade pound cake with a layer of hot pink Swiss meringue buttercream icing curling into countless tiny waves as festive and feminine as a little girl's birthday tiara. "Exquisite!" she said, mouth full. And then, shrugging in her son's direction, her eyes twinkling. "What? I didn't eat lunch.

The expensive wine coated my throat with warm notes of fig and vanilla. Mozzarella melted like cream on my tongue and a jumble of lacy and tubular wild mushrooms lent an earthy heartiness to a glistening plate of homemade pappardelle.The dessert- my litmus test for any restaurant, of course- was a flourless chocolate cake so dense and rich that most people would have put down their forks, happily satiated, after a few bites. But Jake knew to untangle his hand from mine when the waiter set the two plates down on the table. Within minutes, I'd finished my entire slice. 'Be still,' I thought, 'o heart of mine,' when I looked up to see that Jake had also scraped his plate clean. 'Finally,' I thought, grinning at him, not caring that my teeth were probably stained a lovely shade of dark chocolate. 'A real man.

You just happen to be our ten thousandth customer," I lied, "and this is our special thank-you." I slid the bakery box across the counter to him. "Hmmmmm. Usually, I prefer to be number one, but I guess I can make an exception this time." He grinned. "What's in here?" He snapped the red-and-white -striped string on the white bakery box and opened the lid. A little greedy, too, I thought. Wanted to enjoy life now. He downed the cupcake in two bites- all moist devil's food with a dark truffle center, spread with a white-chocolate-and-coffee frosting I made with confectioner's sugar, the easy kind of buttercream. He grabbed a napkin to wipe the crumbs from his lips. "That was some cupcake, Cupcake." And I knew I had gotten him right. Strong, dark, and handsome chocolate truffle- that masculine "shoulder to lean on" fix that women loved. Risk-taking devil's food. Gregarious white chocolate, because it's boring alone, but good with almost any other ingredient. And take-charge coffee.

Whoa! That’s really scary Jeff. Great costume,” Skelee said. “RAAAAGGGHHRRR!” “So realistic!” Slimey said. “RAAAAGGGHHRRR!” “And it’s really scary how you keep saying, RAAGGHHRR and stuff,” Creepy said. “RAAAAGGGHHRRR!” “Hey, you want some food?” I asked Jeff. “We got human worm fingers, booger cupcakes, spider eye cookies…” “RAAAAGGGHHRRR!” “And we have a cake that looks like…brains!” “RAUUH?” “Yeah, gross right? My Mom made it. Dig in.” Jeff started sniffing around the brain cake real weird like. But Jeff was always weird, so I guess it was OK. “BRRAINNSS?” “Yeah, it looks just like brains.

The first Monday's cupcakes had been elderflower, two days later and three tiers in honey and walnut, the day after that and toffee apple, the next cake- coffee and walnut, then banoffee, then chocolate and maple.

After a few more minutes, Josh guzzled back the rest of his beer. “Gotta head out. Elizabeth is making me go to a cake-tasting party tonight. Since when did everything about weddings turn into a damn event? I’ve had to go to a food tasting, a band showcase, and a floral-presentation party. Vegas is sounding better and better.” “Just wait.” Chase stood. “Anna had a bridal shower, a pregnancy-announcement party, and a gender-reveal party. You’re just getting started, buddy.” “What the hell is a gender-reveal party?” The parents-to-be give a sealed envelope that contains the sex of the baby to a bakery, and the baker puts pink frosting inside the cupcakes if it’s a girl and blue if it’s a boy. Then they have a party, and everyone finds out at the same time, including the parents-to-be. Pure. Fucking. Torture. Whatever happened to the kid popping out and the doctor giving it a smack and yelling it’s a boy over the thing crying?

In my mind, there was nothing better than a cupcake with a funny little twist. I liked bold pairings of fresh ingredients slathered high with decadent, old-fashioned waves of icing- organic pear and chai tea cake topped with vanilla-ginger buttercream was one of my current favorites. But Lolly St. Clair had more classic taste, and so I'd made an array of delicately flavored Meyer lemon, vanilla, and mocha cupcakes for the benefit.

We've been making solidarity cakes this morning in support of you, ma chere," Franco said. "We're featuring your to-die-for black walnut spice cakes with cream cheese and cardamom frosting as today's special." "Thanks, you guys," Lani said sincerely. "Every detail! Call me!" Charlotte ordered before clicking off. Lani stood there, pastry bag still at the ready, and looked at the racks in front of her. And thought about her friends in New York. Solidarity cakes. Salvation cakes. "Healing the disgruntled, displaced, and just plain dissed," she said, smiling briefly. "One cake at a time.

She thought about all the baking therapy she and Char had done together during that time. Usually in the wee, wee hours. Those sessions never had anything to do with their respective jobs. And everything to do with salvation. Their worlds might be uncontrolled chaos, but baking always made sense. Flour, butter, and sugar were as integral a part of her as breathing. Lani had long since lost count of the number of nights she and Charlotte had crammed themselves into her tiny kitchen, or Charlotte's even tinier one, whipping up this creation or that, all the while hashing and rehashing whatever the problems du jour happened to be. It was the one thing she truly missed about being in New York. No one on Sugarberry understood how baking helped take the edge off. Some folks liked a dry martini. Lani and Char, on the other hand, had routinely talked themselves down from the emotional ledge with rich vanilla queen cake and some black velvet frosting. It might take a little longer to assemble than the perfect adult beverage... but it was the very solace found in the dependable process of measuring and leavening that had made it their own personal martini. Not to mention the payoff was way, way better. Those nights hadn't been about culinary experience, either. The more basic, the more elemental the recipe, the better. Maybe Lani should have seen it all along. Her destiny wasn't to be found in New York, or even Paris, or Prague, making the richest, most intricate cakes, or the most delicate French pastries. No, culinary fulfillment- for her, the same as life fulfillment- was going to be experienced on a tiny spit of land off the coast of Georgia, where she could happily populate the world with gloriously unpretentious, rustic, and rudimentary little cupcakes.

Lani and Alva had decided on molten upside-down cakes. If there were laws on the amount of chocolate one cupcake could have, molten cakes would break every one of them. The cake was her take on devil's food, the filling was was a melted, gooey blend of dark and Dutched chocolates with a spicy kick thrown in, and the glaze was a thick, glossy chocolate ganache. Alva declared them heavenly.

He could mentally picture, in great detail, some of the grand, intricately detailed pastries and cakes Lani had constructed at Gateau. Her inspired creations had drawn raves. She hadn't been a Beard nominee during her first year of eligibility for nothing. She'd worked tirelessly to perfect even the tiniest detail, not because the client- or an awards committee- would have noticed, but because it mattered to her that each effort be her best. In fact, it was her work ethic and dedication that had first caught his attention. She wasn't a grandstander, like most with her natural ability, behaving in whatever manner it took to stick out and be noticed. She let her work speak for her. And speak it did. It fairly shouted, in fact. Once he'd noticed, he couldn't help being further captivated by how different her demeanor was from most budding chefs. Bravado, with a healthy dose of self-confidence bordering on arrogance, was a trademark of the profession. Some would say it was a requirement. Leilani's quiet charm, and what he'd come to describe as her relentless calm and ruthless optimism had made an indelible mark on him. She wasn't like any baker he'd ever met, much less any top-notch chef. She cared, she labored- hard- and she lived, breathed, ate, and slept food, as any great chef did. But she was never frantic, never obsessed, never... overwrought, as most great chefs were. That teetering-off-the-cliff verve was the atmosphere he'd lived in, thrived on, almost his entire life. Leilani had that same core passion in spades, but it resided in a special place inside her. She simply allowed it to flow outward, like a quietly rippling stream, steady and true. As even the gentlest flowing stream could wear away the sturdiest stone, so had Leilani worn down any resistance he'd tried to build up against her steady charm... and she'd done it without even trying.

You think in terms of educated palates, and you'd be right to assume most folks here wouldn't know a panna cotta from a semifreddo. But what I've discovered is that food is just another form of art. The people on Sugarberry might not know why they like it, but they know when they do. I'm discovering that I don't need to educate people, I just want to feed them and make them happy. And if in doing so, I get to play with new flavor profiles and complex combinations, even in something as rudimentary as a cupcake? That makes me happy. In fact, trying to maximize new flavors in a tiny cup of cake motivates me, challenges me. Seeing my customers lick their lips when they taste my creations is all the validation I'll ever need.

He has given Caspar flowers, has given him soft toys (however ridiculous that might be as a gesture.) Has written real actual poems, with fountain pen ink on nice expensive paper. (Ridiculous also. But everyone deserves a few ridiculous romantic gestures in life, Caspar feels. Including him. Especially him. He hasn’t had an over-abundance of them up until this point.) He likes Mack. Mack likes him. It’s so simple, really, although they have perhaps enjoyed complicating it more than strictly necessary.

Angel pushed the plate of cupcakes towards her guest, who had failed to comment on the colors- which were the colors of the Tanzanian flag- and had so far eaten only one: one of those iced in yellow that, on the flag, represented Tanzania's mineral wealth.

Oh, your birthday! What a day that would be. I would make you a cake and decorate the house with banners, before creeping into your room with a fistful of balloons and confetti and a cupcake with a single candle in it. This would become one of our traditions, so no matter how old you got, you’d always wake to a cupcake, with pink frosting of course, and a single candle. If for any reason I couldn’t be with you on that day, you’d make one for yourself or someone you loved would buy you one, and holding that cupcake would make you feel close to me wherever you were in the world. Your birthday would be a day for great, great celebration, the day my life changed. The day I got you, the day I gave my heart away . . .

The German chocolate cake was easy. So was the vanilla buttercream. But the strawberry shortcake gave me fits. Turns out, the final fix came when I baked a fresh strawberry in the middle of a vanilla sour-cream batter instead of strawberry batter with chunks of strawberries.

Consume rarely or never Wheat products—wheat-based breads, pasta, noodles, cookies, cakes, pies, cupcakes, breakfast cereals, pancakes, waffles, pita, couscous; rye, bulgur, triticale, kamut, barley Unhealthy oils—fried, hydrogenated, polyunsaturated (especially corn, sunflower, safflower, grapeseed, cottonseed, soybean) Gluten-free foods—specifically those made with cornstarch, rice starch, potato starch, or tapioca starch Dried fruit—figs, dates, prunes, raisins, cranberries Fried foods Sugary snacks—candies, ice cream, sherbet, fruit roll-ups, craisins, energy bars Sugary fructose-rich sweeteners—agave syrup or nectar, honey, maple syrup, high-fructose corn syrup, sucrose Sugary condiments—jellies, jams, preserves, ketchup (if contains sucrose or high-fructose corn syrup), chutney

Even after baking that afternoon while Dre covered the counter, she'd been left with very few cupcakes to refrigerate overnight, as she routinely did, selling them as day olds the next day, for a reduced price. She still had fresh frozen extra batches of unfrosted cupcakes, her base vanilla bean cake and semi-sweet chocolate, which she'd thaw, then pipe fresh frosting on in the morning. Even with those she'd still be behind with her freshly baked trademark flavors, no matter how early a start she got. She'd whipped up some of those frostings this evening, but everything else would have to be made fresh from scratch in the morning. She should be in bed, sleeping. Not standing in the shop kitchen, experimenting with a pavlova roulade she didn't need and couldn't sell. But therapy was therapy, and she needed that, too.

Every table is sprinkled with rose petal confetti; every place is set with a single chocolate and rosewater cupcake with swirls of pink icing, each of them topped with a frosted cinquefoil (beloved daughter) flower. Pink balloons bounce and bob against the ceiling and a vast array of cakes of every variety crowd the counter: chocolate and pistachio cream, vanilla and elderflower, red velvet, passion fruit and pear, white frosted layer cake.

She put so much love and magic into her baking. I bet you all had your favorite-" Kat tries to swallow her tears but she can't. "Pistachio cream croissants!" Noa shouts out. Kat blinks, scanning the crowd for the perpetrator and sees Noa looking up at her, grinning. Kat nods. "My favorite too." She looks out at the congregation again, blinking back her tears. "Zucchini and caramelized onion pizza!" someone else shouts. Kat sniffs, wiping her eyes with the back of her hand. "Tiramisu cheesecake!" "Vanilla and elderflower brownies!" "Cinnamon and nutmeg biscuits!" "Spiced chocolate cake!" Kat starts to smile. She looks out at the congregation, at their happy, memory-filled faces, the taste of Cosima's baking still on their tongues, and feels her heart begin to lift. "Passion fruit and pear cannoli!" "Chocolate and pistachio cream cupcakes!" shouts Amandine. "Dough twists dipped in Nutella!" Heloise calls out.

Cosima and Tommy sit on Midsummer Common, under a tree on the patch of grass where they first met. As is their tradition, Cosima has baked a plethora of goodies: sour cherry and chocolate cupcakes, goat's cheese and pesto pizzas, orange oil cannoli, and- Tommy's personal favorite- lemon and lavender cake.

You’ve got to learn to trust Him, Cup. You’re not always going to be able to see the big picture.

During the afternoons the only thing that seems to hold my interest is baking. I go through my recipe books. Soft-centered biscuits, cakes slathered with icing, cupcakes piled up in pyramids on round plates. Pete doesn't say anything, although every morning he takes out the rubbish bags filled with stale muffins and half-eaten banana loaves. The only thoughts that seem to distract me from babies are those memories of Paris. A gray cold, tall men, black coffee, sweet pastries, Mama laughing, with her hair and scarf streaming behind her. The smell of chocolate and bread.

Ding! Ding! Ding! I tapped the brass bell in rapid succession until Violet bustled in from the back room, wearing the blue-and-white pinafore that was the SugarWerks’s uniform and a frown that was not. The same age as Nic and I, Violet wore her amethyst hair spiked and a brass gearring stud on the left side of her nose. On one set of knuckles, BAKE was tattooed in elaborate black calligraphy; CAKE was on the other. Today she had an aquamarine bow pinned to the top of her head, a silver cupcake and crossbones marking the spot between the two loops of ribbon.