Red Velvet Cupcakes
Last February, the American Women’s Club of Antwerp celebrated its 89th anniversary at our annual Founder’s Day luncheon. An elegant affair, as always, we traveled through the decades celebrating fashion and the history of the club. We were invited to dress in the decade of our choice, applauded the women of the club who were celebrating significant anniversaries, and concluded the already-sophisticated meal with a luscious slice of red velvet cake. The cake was homemade by our Activities Director, Ariadna and I messaged her afterwards for the recipe. Months later, my son turned 7 and he requested red velvet cupcakes
Tasked with a Halloween cupcake bake sale I’m perusing websites looking for ideas. . . there are so many cute ones out there, which can take a lot of time and with ingredients I just can’t find around here (without a lot of effort or money, anyway) Reese Pieces? Uh no. Candy corns? Um. . .an arm & a leg at the American Store. . . I even saw adorable skeleton cupcakes using twisted pretzels for the ribs and a flattened marshmallow for the face. (Mine would end up looking like stick men – no pretzel twists around here!) Then
Island Margarita Pie
Cool and salty, like an island breeze, describes this Island Margarita Pie. It’s one of my Mom’s most favorite desserts to bring to potluck functions, especially in the summer. I requested the recipe from her, knowing the re-creation in Europe would be the ultimate challenge – the key ingredient is Cool Whip! Cool Whip – not frozen, not watery, but that perfect consistency every time, is not available in Europe (that I know of anyway). I put my Google skills to the test and ran through a couple of trials with errors. The final result (I’m happy to say) is
There’s nothing that says summer like peaches. My roommate from college had a peach tree in her yard in Big Spring. The tiny tree branches hung to the ground, heavy with gorgeous, juicy peaches. I helped harvest them one Memorial Day weekend years ago, and her aunt turned them into a luscious peach cobbler. This weekend my Belgian friend hosted a BBQ – and asked everyone to bring something. With the sun shining, temperatures warm, and promises of spending an afternoon outside just chilling and grilling, I knew a peach. . . something would be the only thing that would
A few months after returning to Texas we had a housewarming party, of course! Like any good southerner would do, we invited everyone from high school to college to old co-workers, and bring your friend or two! In Texas, it’s customary to bring a contribution to the party – either an appetizer, dessert, or drink. Well, my good friend Caroline, brought these little goodies, and oh my, they were the HIT of the event. I’ve made these slutty brownies several times over using box mixes in the U.S. and from scratch in Europe, and no matter what, they aren’t a
Fridays was always Pizza Day in my elementary school in Texas. Sure, they served it with onion rings and corn (which I wouldn’t touch) but I begged my mom to let me eat at school those days because what kid doesn’t want PIZZA and WACKY CAKE for lunch. (and with a carton of milk, this is part of a nutritional meal, right? I’m sure those days are long gone.) BUT, lucky for you, I have, in my possession, the secret passport to all those youthful fantastic fridays. In grown-up world, I found this was a handy recipe for other reasons.