Of Braces, Cupcakes and Fashionistas

Last week Grace and I began our day with her orthodontist!

It was "Braces Off  Day"!

And because her strange Mom thinks we need to celebrate everything

we played hooky and had a Mom/Daughter day!

We started off with a great lunch at Central Perc Cafe and followed that with 

a stop at Moore Dessert Please for cupcake and caramel apples!

Hey, the braces are off folks! Caramel can now rule!

That afternoon we went window shopping at The Greene

and stayed for the big fashion show!

It was hosted by supermodel Emme who is as 

sweet and friendly as she is gorgeous!

She's been named one of People magazine's "50 Most Beautiful 

People" (1994 and 1999)

 and Glamour magazine's "Woman of the Year" (1997).

 Ladies' Home Journal selected her as one of it's "Most Fascinating 

Women of the Year" (1997) and as one of it's 

"Most Important Women in America" (1999).

Her first book, True Beauty—Positive Attitudes & 

Practical Tips from the World's

 Leading Plus Size Model, was published in 1997. 

Also in 1997, she was invited to speak before a

 Congressional subcommittee about eating disorders.

What a wonderful role model for young ladies! She spoke to the crowd

about loving ourselves, and being beautiful, no matter our size, age or color! 

It was quite the thrill for my fashionista daughter!

Emme lifted Grace up here so they could chat "eye to eye"!

I thought this was so cute.

She wrote the nicest things to Grace who will always

 treasure meeting her.

Emme has a beautiful web site 

at: http://www.emmenation.com/

Grace also got to meet one of our beautiful local 

celebrities, Marcia Bonhart. Ms. Bonhart is an anchor at

our NBC affiliate.

The lovely Marcia Bonhart

Fashion has been  inspired by The Hunger Games

 trilogy and movie.

After the show we found Grace a great pair of wedge shoes and then

had a delicious dinner at Mimi's Cafe where we talked and laughed for two hours.

Spending such times with my kids is something I cherish.

It was such a wonderful day and one both

 Grace and I will remember always.

Hoping your Fall is starting off with a bang! Ohio has been blessed

by sweet temperatures of late...oh how I am enjoying it!

Till next time...

Warmly,

Susie Q

Moore Dessert Please!

How cute are they?

And how cute is this shop!  A little dessert boutique near Dayton...

Proprietor Brittany Moore promises that everything they make is fresh 

baked daily, always from scratch and

never resold the next day! 

All cupcakes are always $2.50 and so worth it! So delicious!

And yes...if you are a fan of The Food Network's Cupcake Wars, you may

recognize Brittany! She was featured this season in an episode aired in May.

The Moore Dessert Please team finished a close second but there

were a few of us who thought they deserved the win! 

Their display was awesome! 

Bill and I promise it will be delicious!

For more information: http://mooredessertplease.com/ 

1003 Shroyer Rd. Dayton, Ohio  | 937-297-0293 | 

Warmly,

Susie Q

Pretty In Pink

And tasty too! What a sweet treat for a Summer afternoon!

Angel Food Raspberry Swirl Cupcakes 3 cups raspberries 6 tablespoons granulated sugar 4 teaspoons cornstarch dissolved in 4 teaspoons water 1 cup cake flour 1/2 cup confectioners' sugar 10 large egg whites, at room temperature 1/2 teaspoon salt 1 plump vanilla bean, split, seeds scraped 1 teaspoon cream of tartar 3/4 cup granulated sugar 1 1/2 cups confectioners' sugar 1 1/2 tablespoons butter, melted 1 1/2 tablespoons water Pinch of salt MAKE THE FILLING: In a medium saucepan, combine 2 1/2 cups of the raspberries with the granulated sugar and cook over moderately high heat, crushing the berries, until very soft and broken down, about 5 minutes. Strain the raspberry puree into a small bowl and discard the seeds. Return the puree to the saucepan. Add the remaining 1/2 cup of raspberries and the dissolved cornstarch and bring to a boil. Cook, gently crushing the berries, until the filling is glossy and thickened, about 3 minutes. Let cool, then refrigerate until firm, about 1 hour. MEANWHILE, MAKE THE CUPCAKES: Preheat the oven to 325 degrees F. Set 18 foil muffin cups on a rimmed baking sheet. In a small bowl, combine the cake flour with the confectioners' sugar. In a large bowl, combine the egg whites with the salt, vanilla seeds and cream of tartar and beat until soft peaks form. Gradually beat in the granulated sugar, 1 tablespoon at a time, until the whites are firm and glossy. Sift the flour mixture over the egg whites in 2 additions, folding gently until incorporated. Spoon the batter into the muffin cups. Bake for 13 to 15 minutes, shifting the pan from front to back, until the cupcakes are springy and golden. Transfer the cupcakes to a rack to cool. Using a wooden skewer, poke a 1/4-inch-wide hole in the top of each of the cupcakes. Using a pastry bag fitted with a plain 1/4-inch tip, pipe about 1 tablespoon of the filling into each cupcake. MAKE THE GLAZE: In a small bowl, stir together all of the ingredients. Spoon a small bit of the glaze over the raspberry hole and let set, about 5 minutes. Drizzle and spread the remaining glaze over the cupcakes and let set, about 10 minutes. Transfer the cupcakes to a platter and serve. Yield: 18 servings

Easter Basket Cupcakes

	A box of Betty Crocker SuperMoist cake mix (you choose your flavor!)
	Water, vegetable oil and eggs called for on cake mix box
	Shoestring licorice
	Jelly beans or other desired candy

	Heat oven to 350°F (325°F for dark or nonstick pans). Make and cool cake as directed on box for 24 cupcakes.
	Frost with frosting. Use licorice for handle on each. Decorate with jelly beans. Store loosely covered.

It Is Almost February!

Cupid's Cupcakes.... They're easy to make and require no special pans or molds. To make some, line your cupcake tins with baking liners. Then prepare a batch of your favorite batter and fill the cups halfway. Place a small marble or a 1/2-inch ball of aluminum foil between each liner and one side of the tin (a great job for kids, Grace loves this!). This will push the paper into the batter to form the notch in the heart. Bake the cupcakes at the temperature specified by your recipe but check for doneness a few minutes early. Let the cupcakes cool, then remove the marbles or foil balls. Frost with icing and top with colored sugar or sprinkles. Grace suggests pinks and purples! Are you surprised?