Category: Indy

Cherry “surprise” coffee cake (the surprise is cream cheese!).

Cherry cream cheese surprise coffee cake.

Indy and I are best buds. When Jay leaves for work at night, it’s just us. We watch TV, cook (okay, I cook), read, or cuddle in bed, sometimes blogging. He usually naps during those activities. However when I get up he follows me around relentlessly. Even waiting outside the bathroom for me. I call him my shadow. My 100-lb. shadow… & bodyguard.

Consequently, Indy is also my baking buddy.

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S’more & more & more…

Hey… psst… as of midnight last night, er, this morning, the cookie jar giveaway is officially over! Congrats to the winner, Sarah – enjoy your cookie jar! And thanks to everyone else who entered. I hope to have many more in the future.

I bake after midnight a lot. More than most, I’d guess. And lately I’ve been in baking mode; clafouti & cookies & cupcakes, oh my. But see, here’s the rub. When the weather gets hot, I hate to turn on the oven, so I try & do my baking at night (or the early morning) when it’s cooler. I’m kind of old fashioned like that. Even with air conditioning… I still hate to have the oven on when the temperature is over 80º degrees unless it’s 100% necessary. And you’d think that with cupcakes it’d be necessary. And it is. But not necessary enough. So I do it at night when everyone’s asleep (well, almost everyone… Jay does work until 2:30 a.m. after all) & the sun is down, & it’s way cooler. This guy might or might not be awake, too.

Anyway. If I’m lucky, it’s cool enough (and the humidity is low enough) after midnight to fling all the windows open and get fresh nighttime air. I’m a full-on night owl, that’s when I do my best thinking too. It’s when I came up with this.

S’mores cupcakes have been done before. Tons of times. You’re probably thinking, “Been there, done that, seen it on Pinterest.” And you’d be right. But I don’t really like to try & reinvent the wheel, here. I like the classics. Forget about inventing taco cupcakes or some crazy shit. I like reworking the classics & trying new ways of doing them. I’m just nutty like that. I mean, isn’t the definition of insanity doing the same thing over & over & expecting different results? I think someone said that once. It probably wasn’t anyone I know, though, they’re all a bunch of damn lunatics themselves.. It..

At any rate, I decided to recreate a classic cupcake in a way I never did it before. S’mores cupcakes are some of my favorite cupcakes ever. The last time I made them was quite some time ago, and it was this recipe. That recipe is awesome- don’t get me wrong. But I wanted to try something different. Side note: do you think it’s normal I look back on my blog posts from 4 years ago and cringe? ‘Cause I do. Mainly because the pictures suck. Anyway… s’mores. What’s there not to like about them? And they’re pretty much perfect for this time of year; s’mores themselves are a summer staple, aren’t they? They’re made at cook-outs, barbecues, camping trips, etc. And this is a less messy way of having your s’mores and eating them too. Although a messy s’more right off the fire is a lovely thing.

This time I decided to make a rich dark chocolate cupcake and sprinkle it with graham cracker crumbs before baking it.

Then once they’re out of the oven and almost cooled, I put a large marshmallow on top…

And then stuck ‘em under the broiler; toasting the marshmallow and melting it, creating a “frosting.”

As it settles, it melts down onto the cupcake. And there you have it.

A new take on the s’mores cupcake.

S’MORE CUPCAKES

Ingredients:

  • 1/4 cup Hershey’s® Special Dark unsweetened cocoa powder
  • 1 1/2 cups all-purpose flour
  • 1 1/2 teaspoons baking powder
  • 2/3 cup granulated sugar
  • 2 eggs, room temperature
  • pinch of salt
  • 1 teaspoon vanilla extract
  • 1/2 cup whole milk
  • 1/2 cup vegetable oil
  • about 4 or 5 honey graham crackers, crushed
  • 12 large marshmallows

Directions:

  1. Preheat oven to 350º degrees F. Line a 12-count cupcake tin with cupcake liners.
  2. Sift together cocoa powder, flour and baking powder. In another bowl whisk together sugar, eggs, vanilla, milk and vegetable oil. Gradually whisk flour mixture into sugar mixture. Mix until thoroughly incorporated.
  3. Fill cupcake liners 2/3 full. Add a heaping teaspoon of crushed graham crackers on top of each cupcake. Bake in preheated oven for 12 – 15 minutes or until a toothpick inserted comes out clean.
  4. Allow to cool for several minutes in the cupcake pan, then transfer to a cooling rack to cool just enough so they can be handled. Once cooled, but yet still warm, transfer cupcakes to a baking sheet lined with parchment paper. Top each cupcake with a large marshmallow. Slide under the broiler and broil until browned, bubbly & melted. Remove immediately. Allow marshmallow to cool enough so that it won’t burn your mouth, then eat away!

I got my brown cupcake liners from sweet estelle’s baking supply. I like using dark brown liners when making chocolate cupcakes, I think it looks much nicer than a white one or a colored one. Most colored ones aren’t greaseproof enough to work on chocolate cupcakes. Unless they’re from the Confectionery House or Sutton Gourmet Paper. But that’s just my two cents. I prefer to use brown or black liners for dark cupcakes, I like the look. But I also like potato chip sandwiches, hot sauce in macaroni & cheese, dipping french fries in blue cheese dressing, the smell of gasoline and shaving the sides of my head. I don’t expect you to fully agree with everything I say.

The neat thing about these is that the next day, the marshmallow is still soft & gooey. So they’re good warm and they’re also good the next day.

Or for breakfast. Not that I’m encouraging that at all, kids. S’mores cupcakes and Coke are NOT a balanced breakfast, but I eat it anyway and feel the same silent, secret shame I feel when I actually like a Coldplay song.

Happy Birthday to Indy!

Thanks to everyone who bought something from TOPSTITCH today. I appreciate it! The money is going to a great cause. Keep buying! You have until midnight West Coast time.

Indy turns two years old today. Time flies when you’ve got a four-legged child. It seems just like yesterday he was 35 lbs, chewing on people’s shoelaces & peeing in the dining room. Now he’s a 100 lbs of lean, not-so-mean pupcake-eating machinery, who enjoys sleeping on “his couch”, running around with his girlfriend Miley, Bully Sticks, Greenies and of course… hanging out on the deck (or romping in the snow).

Indy & Miley!

Since we’re not really sure when he was born exactly, we decided September 2nd would be his birthday. I’ve made Indy many, many homemade treats before. He adores them. Inhales them, in fact. I like doing it, besides knowing exactly what goes in them, it beats paying $4.50 a piece for a mass-produced, hard as a rock “pupcake” from a pet shop. Same reason why I make my own baked goods & food, and why I grew my own vegetables & herbs. Just makes more sense to me, you know? I like knowing exactly what’s going into my food, and my body. And my family’s body… and my pets’ too! Even if it is cream cheese, honey, and peanut butter-based *wink*

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Luigi (left) & Mario!Luigi (left) & Mario!

Indy was kind enough to share these with his friends Mario & Luigi (above) who also had birthdays recently. Okay, actually, Indy’s mom & dad shared them, Indy would’ve eaten them all if given the chance. What can I say, he’s an only child. Oh! And Mario & Luigi’s mom & dad got married a week ago- congrats to them!

PUPCAKES WITH PEANUT BUTTER, CARROTS & OATS

Ingredients:

  • 1 ½ cups whole wheat flour
  • 1 cup rolled oats
  • 2 tsp. baking soda
  • 1 tsp. cinnamon
  • 1 egg lightly beaten
  • ½ cup organic peanut butter
  • ½ cup greek yogurt
  • ¼ cup honey
  • 3 tablespoons vegetable oil
  • ½ cup shredded carrots
  • ¾ cup LOW FAT milk
  • 16 ounces low fat cream cheese (or Neufchâtel)
  • another ¼ cup honey

Directions:

  1. Mix dry ingredients. In a separate bowl, mix the egg, honey, peanut butter, yogurt and oil. Mix the milk in with the dry ingredients, blending well. At this point mix your carrots into the honey mixture, then mix the honey mixture into the flour/milk batter.
  2. Put in muffin tins and bake for 15 – 20 minutes. These pupcakes freeze well. Frost if you like using a mix of the cream cheese and ¼ cup honey. Beat those two ingredients until well combined, then cover the tops of the pupcakes with it.

I used ground cinnamon to make little paw prints on the frosting using my thumb and pinky. Cinnamon is excellent for dogs (& humans!). It improves memory, prevents infections (anti-fungal/anti-bacterial), it’s an anti-inflammatory and it also regulates blood sugar, so if you were concerned when reading that I used it- don’t be! You could also just frost them with peanut butter. But you don’t even have to frost these, if you don’t want to. You could just leave ‘em plain and make ‘em doggie muffins. You could even substitute shredded zucchini for the carrots, or use mashed potatoes, pumpkin, applesauce or diced apples in them instead. Or maybe throw in some blueberries!

I’d store them in the fridge because of the cream cheese frosting & the yogurt, but they probably won’t last very long. They never do around here. Indy eats ‘em in two bites, if he isn’t licking off all the frosting first, that is. As always; if your dog is under 6 mos. old, elderly, sick, on medication or pregnant… please ask a vet before feeding it anything new/homemade/you’re unsure about. And do your research- if you can’t call a vet, Google is your best friend sometimes at 12 a.m. when you’re baking something & not sure of what to do.

*Insert long sigh here* They grow up so fast. Happy birthday, Indy, and many more. You’re a good boy, and we love you.

Happy pupiversary pupcakes.

What a mug…

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Saturday (January 30th) was Indy’s first anniversary with us. Exactly a year ago on that day, we went and adopted him from North Shore Animal League.  He was a little 5 month old, squiggly, squirmy ball of cuteness. He is now 3 times the size he was back then (he was 35 pounds, you do the math!), but he’s still a squiggly, squirmy ball of cuteness. Just a bigger and stronger one. We went on to find out he was not a German Shepherd mix as they told us at North Shore, but a  mix of Labrador Retriever, Staffordshire Bull Terrier and English Coonhound. Which explains a lot, really- the powerful chewing, the tendency to carry things in his mouth, the “tracking” he does on walks… yeah, he’s definitely a mix of those three. He’s totally a genius. He’s got his own blog now, did you know that?

The past year has been a total learning experience for both me & Jay- I never had a puppy, when I was a little girl and got my dog Casey he was a year old and fully housetrained and came with a whole set of tricks already. And Jay never had his own dog at all. So we went through housetraining, teaching him tricks (sit, lay down, paw, high five, play dead, and so on), and the other training that comes with having a puppy: not to chew shoes/bags/etc, no begging at the dinner table (which to be honest, Indy never did to begin with), getting them to alert you when they need to be taken out, and all the other things, both banal & exciting.

We learned a lot of things too. That not every dog needs a crate, that no crate can contain certain dogs (at the mere size of 35 pounds Indy demolished not one, but two crates made for dogs more than twice his size), some toys that claim to be indestructible are certainly not, some food isn’t as good as others, and the list goes on. Indy has a very sensitive stomach & digestive system, so most of the treats that other dogs get to have lots of don’t agree with him, like Jumbones, or Pup-peroni, or Snausages. He can really only eat Milkbones, or biscuits, or all natural treats. We only let him eat treats made in the U.S.A. and most of it is 100% natural so there are no additives or by-products. His dry food has to be high quality (Solid Gold, Blue Buffalo, EVO, Innova, etc) and he can only tolerate Halo wet food (we just use it as a “gravy”- one tablespoon mixed with his dry food). The non-dog owners or people who dislike or don’t have pets may think this is slightly insane; but we don’t. For many reasons, not the least of which because he may as well be considered my son, but the one reason you’ll relate to the best is this- what would you prefer, a 95 pound dog you feed garbage to with diarrhea who whines, barks and cries incessantly and tries to chew your fingers off out of frustration because he’s uncomfortable and has to constantly go out (the result of which is quite messy)… or a happy, comfortable, healthy 95 pound dog who contently enjoys his organic food & homemade treats? Thought so. Now tell me I’m crazy.

So anyway I like making him treats, because I know what goes into them, and I know he’ll be able to eat them, enjoy them, and not suffer later.  I can tailor them to his likes (many things) or dislikes (very few things) or things I know he can tolerate. The first thing I ever made for him were these pupcakes. He was crazy about them, and he especially loved the frosting, so I added a similar frosting on these. If you wanna do the same go here to get the frosting recipe. I also topped these with peanut butter chips, because he loves peanut butter.

While these were in the oven, I gave Arwyn catnip & a good brushing, because she can’t stand it when the dog gets more attention when clearly cats are superior animals.

BANANA, HONEY & CINNAMON PUPCAKES

First you get:

  • 2 ¾ cups of water
  • 1 large egg
  • 3 tbsp honey
  • 2 med bananas (mashed)
  • 3 ½ cups whole wheat flour
  • ¼ cup dry milk powder (*I used ¼ cup fat free milk)
  • ¼ tsp cinnamon
  • 1 tbsp baking powder

Then you:

  1. Preheat oven to 350.
  2. Spray muffin pans with Pam to keep the cakes from sticking.
  3. Mix water, egg, honey, and mashed banana together. (I add the milk here too).
  4. Combine flour, dry milk powder, cinnamon and baking powder to the wet mixture.
  5. Mixture should have a cake batter consistency.
  6. Bake at 350 for approximately 30 minutes.
  7. Pupcakes are done when they turn a golden brown and a toothpick inserted in the center comes out clean.

Indy adored them, I’m sure your pup will too. I have quite a few dog treat recipes, to see more of them go to the dog biscuit category. Actually, humans might enjoy these cakes as well. They certainly smell fantastic, and this time there’s no random ingredient like cheese to make them a bit off-putting. A tip from me to you: feed them to your dog on tile floor or wood, otherwise you’ll be cleaning cream cheese & honey frosting off your carpet. Indy has a thing where he will not eat anything off the tile, and he won’t eat anything but his food out of his bowl… so I speak from experience.

Look at that face… haha..

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And remember, if your dog is a senior, or has any kind of health issues or food intolerance, please ask a veterinarian first before making them any homemade treats. And do your research before feeding anything to your dog. Grapes, garlic and onion are all included in a list of foods that can make your dog seriously ill.

And thanks to Brianne for coming up with “pupiversary.” Why didn’t I think of that!?

Cupcakes, squashed ghosts, deflated frosting, & a dog in a witch hat.

What a title, huh? I outdid myself with that one. If you don’t read that title and then stick around to read the rest of this entry, even just out of just pure curiosity, well, you’re… probably very busy at work. Or you’re a very boring person.

I think Martha Stewart recipes are sort of like urban legends. How so? Well, they sound really cool and interesting, yet in reality just don’t happen. I’ve heard this before from other people, so I can’t be imagining this.  Like, you see a recipe of her’s in one of her 6,000 various publications; a book, a magazine, whatever. The recipe looks so awesome, and creative, and unique, and it emphatically says somewhere how easy it is (and most of the time it really is, so you get over-confident), and you’re like “Holy shit, I can so do that!” and then you try, and not so much. Maybe you’ve gotta be Martha herself to fully create her recipes to perfection. For example, the  brown sugar buttercream frosting for the apple cupcakes. And one time I made a no-bake cheesecake from one of her magazines and it was a mess and a half. Another example? These ghost cupcakes.

Boo… boo hoo… why can’t we eat ourselves!?

But before I get into all that, let me repeat for the 800th time how much I adore Halloween. And Martha Stewart. And her yearly Halloween magazine. I beat this fact into everyone’s head every year, and it remains true: Halloween is not only just my favorite holiday, it’s the best holiday. If you don’t like Halloween, I’m sorry, you’re just a loser. I can’t say it any plainer.*shrugs* Last year I made really cute little green monster cakes thanks to Lyns and her white chocolate eyeballs. I also made some pretty sweet Devil’s food cupcakes with Red Hot’s buttercream and Devil toppers (well I made them a bit after Halloween but they’d be perfect Halloween cupcakes, and I even have the toppers available for download in the post), and they were all kinds of awesome. The year before, I made spider web cupcakes  with vintage Halloween postcard toppers (the post has somehow disappeared from the website, but here are two pictures). This year, something different again. I decided to use a Martha recipe/idea. Because Martha is the Queen of Holiday Baked Goods. But every single time you try to re-create one of her beautiful confections, it fails in some way. Sometimes a small way, and sometimes a huge way. Luckily, I managed to salvage these cakes aesthetically and they look pretty cute anyway.

So these cupcakes can be found in the 2009 Halloween issue of Martha’s Halloween magazine. They’re really “ghost petit fours” made by cutting a sheet cake into rounds and then frosting it, etc, etc. But I just made cupcakes instead (Billy’s Bakery vanilla) and used those instead. However… the main issue is that the frosting does not hold up when the glaze is spooned over it. Yeah, maybe I should’ve just given up and left it at the frosting and threw out the whole glaze idea, but I’m not a quitter. To get it to work, I had to thin the glaze out some more, and it still really wasn’t enough. I finally figured it out enough to get “ghostly” cupcakes for the last few. Otherwise, the rest all deflated. Still tasted amazingly delicious, but not ghostly at all. As it is, even these aren’t as high as they were before the glazing. You can tell they’re a little, well, squashed?

I’m putting the original recipes from the magazine here, but as I’ve already said, the way they are now just doesn’t work. So here’s what I suggest to you: make the thickest buttercream you can. So thick it’s hard to pipe out.  You can use the confectioner’s sugar frosting recipe I’m going to give you here, just make it thicker. Add more sugar until it’s so thick and stiff it just stands up on its own and is hard to push out of the pastry bag. Then, frost the cakes and let  ‘em set in the fridge for a half-hour. Make the butter glaze adding about two-three more tablespoons more milk than called for, then gently spoon it over the cooled cakes. That should help. If not, then the recipe just doesn’t work, and Martha makes fake cupcakes for her magazine using styrofoam frosting and fake glaze. Of course this way the glaze won’t fully set, but that’s the price you pay.

Now, I’m pretty experienced when it comes to making cupcakes and frosting. I’ve made gazillions of other much more difficult things in the past. So not to sound cocky, but I really doubt this was an issue because of something I did. I am perfectly willing to accept that it could be all my fault however, so if you happen to make these Martha’s way, and they come out perfect, please tell me. I’ll then proceed to find where you live, hide out in your closet, and add arsenic to your next batch of cupcake batter.

BILLY’S BAKERY VANILLA CUPCAKES

Ingredients:

  • 1 ¾ cups cake flour, not self-rising
  • 1 ¼ cups unbleached all-purpose flour
  • 2 cups sugar
  • 1 tablespoon baking powder
  • ¾ teaspoon salt
  • 1 cup (2 sticks) unsalted butter, cut into 1-inch cubes
  • 4 large eggs
  • 1 cup whole milk
  • 1 teaspoon pure vanilla extract

Directions:

  1. Preheat oven to 325 degrees. Line cupcake pans with paper liners; set aside. In the bowl of an electric mixer fitted with the paddle attachment, combine flours, sugar, baking powder, and salt; mix on low speed until combined. Add butter, mixing until just coated with flour.
  2. In a large glass measuring cup, whisk together eggs, milk, and vanilla. With mixer on medium speed, add wet ingredients in 3 parts, scraping down sides of bowl before each addition; beat until ingredients are incorporated but do not overbeat.
  3. Divide batter evenly among liners, filling about 2/3 full. Bake, rotating pan halfway through, until a cake tester inserted in the center comes out clean, 17 to 20 minutes.
  4. Transfer to a wire rack to cool completely. Repeat process with remaining batter. Once cupcakes have cooled, use a small offset spatula to frost tops of each cupcake, or use a pastry bag fitted with a fancy tip. Decorate with sprinkles, if desired. Serve at room temperature.

CONFECTIONER’S SUGAR ICING

Ingredients:

  • 1 ½ cups unsalted butter, softened
  • 3 pounds confectioner’s sugar
  • ¼ teaspoon salt
  • 3 tablespoons pure vanilla extract
  • ¾ cup milk

Directions:

  1. With an electric mixer on medium-high speed, cream butter and sugar. Add salt,vanilla and milk; beat until icing is smooth and creamy. The icing should be thick enough to pipe and hold it’s shape.
  2. If it seems too thick, add more milk, 1 tablespoon at a time until proper consistency is reached.* Frost cupcakes in rounds, high as you can to make ghostly shapes. Then cover in butter glaze (hold cupcake on a large spoon over the bowl of glaze; gently spoon glaze over the top and allow excess to drip off). Let glaze set and then draw eyes and mouth using melted chocolate.

*Use immediately, or refrigerate up to 2 days in an airtight container. Bring to room temperature and lightly beat until creamy before using.

BUTTER GLAZE

Ingredients:

  • 2 ½ cups sifted confectioner’s sugar
  • ½ cup unsalted butter
  • 5 tablespoons milk

Directions:

  1. Place sugar in a medium bowl. In a small saucepan, melt the butter over medium heat.
  2. Immediately pour the butter into the bowl with the sugar. Add the milk, and whisk until smooth.
  3. Cover bowl, and store at room temperature until ready to use, up to 1 hour.
The ghost on the far left has facial issues, clearly.


To make the faces, melt 2 ounces (4 tablespoons) chocolate chips and pipe onto cupcakes after the glaze sets. And remember this: the only recipes I’ve ever gotten from Martha that I never had a problem with were her risotto recipes. And her flourless chocolate cake. Oh! And the above recipe for Billy’s Vanilla cupcakes too- but that’s not even her recipe, it’s Billy’s.

So in the end, the cakes weren’t really exactly the way they should’ve been, but tasted beyond amazing. The butter glaze is so sweet it makes your teeth ache, which is sorta like a Halloween prerequisite. Anything bad for your teeth and that can potentially cause either a sugar high or a sugar coma is more than just allowed, it’s just mandatory. And these cakes were delicious. Delicious, most definitely. Adorable, yes. Perfect, no. But again, who needs perfection!?

Actually… speaking of perfection… here’s a picture of Indy in his “Halloween costume” his aunt Jennifer got him:

Yeah, it’s a witch hat, and yeah, he’s a boy. Don’t ask. I’m going with “Warlock” but I think that sounds very 1998-wannabe Wiccan, so maybe we’ll just get him a little police costume and be done with it. Or maybe this is the last costume you’ll ever see him in. He’s gotta be over 90 pounds now, complete with massive canines and incisors. If he doesn’t wanna wear a costume, who am I to argue? ;)

Woof, woof.

So I mentioned awhile back the Just For Fun Dog Show I was donating homemade dog treats to, and Yoyo donated some handmade dog blankets to. Well it was supposed to be on September 12th, but it was postponed due to the rain, so it was actually on September 13th in Cedar Creek Park and it was a huge success! Unfortunately, me, Indy and Jay were unable to go because Jay had to work. But I have some pictures to share, and also the recipe for the doggie biscuits I made ‘specially for this!

First, some pictures of the prizes themselves:

They came out really beautiful, and in case you can’t read that picture, they each contained a handmade blanket from Topstitch, a dog bowl filled with homemade doggie biscuits I made (tied with a red ribbon), and a nylon chew toy. Thank you to Dayna for making me a part of this, and thanks to Yoyo for helping out and donating the gorgeous blankets!

INDY’S FLAX SEED, PARSLEY AND PEANUT BUTTER BREATH-BISCUITS

Ingredients:

  • 1 ½ c. whole wheat flour
  • ½ c. all-purpose flour
  • ½ c. cornmeal
  • ½ c. rolled oats
  • ½ c water
  • ½ c. canola oil
  • ¼ c. parsley flakes
  • 3 tbsps flax seeds
  • 2 eggs
  • 5 tbsps peanut butter
  • 2 tsps vanilla extract

Directions:

  1. Preheat the oven to 400° and lightly grease your baking sheets.
  2. In a large bowl, mix together the flour, cornmeal and rolled oats.  Little by little, add in the remaining ingredients until it’s mixed well.
  3. Using your fingers, scoop out a decent amount of the dough into your hand.  Press it down on the baking sheet and form a rough dog bone shape, then press down to flatten.  Alternately, you can just make plain round cookie shapes, or roll the dough out on a floured surface and cut into whatever shape you like. If you have a dog bone cookie cutter, you don’t need to mold them into bones by hand!
  4. Bake for 10-20 minutes then turn off the oven.  Let the cooked treats hang out in the oven for at least 20 minutes, so that they will harden.

Flax seed aids digestion, and also helps dogs keep a shiny coat and healthy skin. Parsley naturally fights bad breath and peanut butter… well, all dogs love peanut butter. These biscuits are a huge hit with Indy (hence my name for them, heh) and I’m sure your dog will love them too.

And here are some pictures from the Dog Show itself of some awesome doggies enjoying themselves! Thanks to Dayna at All Things Sweet for the pictures.

Before you go, don’t forget to check out my crazy-go-nuts giveaway for Cupcake Rehab’s second birthday. I’m giving away TONS of awesome prizes! So go check it out and enter your Cupcake Rehab-themed cupcake for a chance to win a Cupcake Rehab painting by Chrisie Comis, a Topstitch pouch and cupcake/baking materials from Sweet Cuppin’ Cakes Bakery & Cupcakery Supplies… or a set of Cupcake coasters and a custom painting by Anna at Very Small Anna and more stuff from Sweet Cuppin’ Cakes Bakery & Cupcakery Supplies! But hurry, the contest ends October 12th. So start coming up with those cupcake ideas now before it’s too late :)

This blog has gone to the dogs.

Quite literally, well for today anyway. I wanted to remind everyone that coming up next month (September 12th to be exact) is the Second Annual Just For Fun Dog Show in Seaford, Long Island. This year, not only am I attending (with Jay & of course, Indy, who’s very excited to meet new friends!) but I’m also donating some pupcakes to be raffled off. My dear friend Yoyo from Topstitch.org donated some gorgeous reversible doggie blankets to be raffled off as well.

So if you’re in the area and want to bring your doggie(s) down, please do! It should be a really fun time.  I’ll post more about it as I get info.

Also, if you want to donate something dog-related for the raffle, e·mail me! The more the merrier!