One Cupcake to Rule them All

My lovely sister is returning to the District and told me that she really wanted a cupcake this weekend. I had to laugh, because I thought – I think that every day!

I assured her we’d make this happen and then began thinking about which bakery we’d go to…there’s many to choose from in the Nation’s Capital!

I couldn’t come up with a firm decision, and that’s when the thought struck – why not go to Every.Single.One.

Amazingly, within 90 minutes on a rainy day in DC, we gathered our bounty. Moving swiftly, we then displayed each cupcake for a feast of the eyes:

After a sliver of almost every one (I swear, only a sliver!), here is the order of our favorites:

Tied for 1st – Sprinkles and Baked and Wired
3 – Georgetown Cupcakes
4- Hello Cupcake
5 – Red Velvet
6 – Crumbs

I had 2 favorites  – a spice cake with espresso icing from Baked and Wired, and this glorious delight – peanut butter chocolate chip with peanut butter icing and chocolate sprinkles, from Sprinkles.  One word – Divine.

Now for this week, I will need to do 10 hours of yoga, a full day of spinning, and how many crunches to burn all this goodness off…????

At least we only ate salad for lunch and dinner!

Okay, hopefully you’re not ready to run out the door to the nearest cup cakery, or start baking yourself, but I’m sure you’re probably thinking…if I were stranded on a deserted island, which cupcake could I live off of forever…?

For me, now I know!

Chocolate Raspberry Bourbon Brownies

I L.O.V.E. chocolate. Who doesn’t? And fresh-picked raspberries? They are a sweet summer delight!

I modified a choc-p.b. recipe (I know, my favorite combo, but like I said, the fresh-picked raspberries couldn’t go to waste) by using a simple raspberry sauce.

I took these to 2 different dinner parties in one weekend (shhh!), and they were a big hit – ENJOY!


1 cup of fresh (or frozen) raspberries
1 1/2 tbsp. cornstarch
1/2 c. water
1/3 c. sugar
1/2 tsp. vanilla
1 tbsp. bourbon (my addition)
In a small saucepan stir together cornstarch and sugar. Add water and the raspberries.  Cook over medium-high heat, stirring constantly until mixture begins to boil. Cook mixture for an additional minute, then remove form heat. Stir in vanilla and bourbon. Let stand until cooled.
Did I also mention cream cheese?
  • your favorite brownie batter
  • 4 ounces cream cheese, softened (can be light)
  • 1/3 cup sugar
  • 1 eggs
  • 1/2 teaspoon vanilla
  • 1/2 teaspoon salt
  • 2 tablespoons cream or milk
  1. Preheat oven to 350. Prepare the brownie batter and spread into a greased 8×8 baking dish.
  2. Using an electric mixer, beat together the cream cheese, eggs, and sugar. Add the raspberry sauce, adding the cream as necessary to make the mixture more smooth. The consistency should be thick, but smooth enough to easily mix with the electric mixer. Add the vanilla and salt.
  3. Pour mixture over brownie batter and marble with a knife.
  4. Bake for 40 minutes, or until toothpick inserted in the center comes out clean.
          (I’d personally recommend underbaking!)

West Coast Trek

Psalm 90:2—”Before the mountains were brought forth, or ever you had formed the earth and the world, from everlasting to everlasting you are God.”

America is FILLED with works of creation that sing of the creativity and beauty of our great God. While I’m partial to life on the East Coast, the…3?…times I’ve been to the West Coast, I have LOVED soaking in the scenery. On a quick trip to Oregon for a dear friend’s wedding, I visited Multnomah Falls – 611 feet of cascading water with the most precious viewing bridge.  And oh yeah, we hiked to the top – let’s just say my glutes have been sore for days!

What is AWESOME to think about – that water has been falling for ages – LONG before I walked this earth. And yet, even before that, our incredible God knew me, and had orchestrated His plans for my life. The good and the bad – it’s all in His hands.

Photo by Bethany, 8/6/12