I’m Sarah.

After graduating college, I worked as a TV news reporter at an NBC affiliate outside of Chicago. I then retired from that life to be a stay at home mom to my three little ones. While at home I was able to rekindle my love for decorating and crafts. A blog seemed like the perfect place to share those ideas. There is inspiration everywhere, I hope you find some here.

chocolate cherry cupcakes

chocolate cherry cupcakes

IMG_3889.jpg

For some reason I have been on a sweets kick... well, I always like eating sweets, but I have been baking a lot more. I usually only allow myself to bake when I have an excuse, like holidays and people coming over. Otherwise, I would bake everyday and start to pack on the poundage I'm sure. Danny and I love chocolate and cherries, but we don't like maraschino cherries that much, so I made up these cupcakes using cherry pie filling. They are my "Valentine's day cupcakes." And they will be followed up with my "Valentine's day cake." Too bad none of them will actually last until Valentine's day! So then, I'll just have to make something else.

the cupcakes:

1 cup flour

1/2 cup unsweetened cocoa powder

1/2 tsp baking powder

1/2 tsp baking soda

1/4 tsp salt

1/2 cup butter

1 cup sugar

1 tsp vanilla

1 egg

3/4 cup milk

Mix flour, cocoa, baking powder, soda and salt. In a separate bowl, beat the butter and sugar on medium speed until light and fluffy. Reduce speed to low and add vanilla and egg. Add milk and flour mixture alternately while still mixing. Pour in to lined cupcake pan. Bake at 350 for 20 minutes.

the cream:

1 stick butter at room temp

2 1/2 cups powdered sugar

1/4 cup milk

1/2 tsp vanilla

a dash of almond extract

Beat butter until smooth. Add sugar, milk, vanilla and almond. Beat until spreadable.

the Frosting:

3/4 cup chocolate chips

1/4 cup heavy cream

Put in microwaveable bowl and microwave for 2-3 minutes, use whisk attachment and whisk until smooth and glossy. If it gets clumpy or hard, put back in microwave for a little bit.

the cherries:

1/2 cup semi sweet chocolate chips

1/2 can cherry pie filling

Melt the chocolate in a double boiler, dip the cherries in the chocolate and then cool in the refrigerator.

to assemble:

When the cupcakes have cooled, use a knife to cut a cone-shape from the top of the cupcake, and trim the end of the cone so you have just a thin circle left. Fill the hole with cream and a cherry. Place the thin circle back on top of the hole.

Cover with chocolate frosting, cream and the chocolate covered cherries.

vintage giveaway {winner}

vintage giveaway {winner}

70's dress

70's dress

0