Contact

I love hearing from my readers and brands interested in working with me! Email me any questions or comments and I’ll get back to you as soon as I can.

sues@wearenotmartha.com

17 Responses to "Contact"

  1. Amanda says:

    Hi, I really love the look of the Pumpkin Pie Martini and as it’s getting autumnal here in England I thought I’d give it a go! Just one question when you write “2 1/2 T pumpkin puree” is that T for teaspoon or tablespoon or something else I may not have heard of ? Thanks 🙂 Amanda

  2. Sues says:

    @Amanda- Hi! Yes, “T” stands for Tablespoon 🙂

  3. Gwendolyn Lane says:

    Hello,

    I need HELP…. I have an upcoming community painting event and I am having the worst time finding companies to donate. Can you give helpful tips. I tried to reach out to groupon with no success.

  4. tonita says:

    where can we buy the 3 icing color pens for cupcakes?
    thanks

  5. Sues says:

    @Tonita- I use the Wilton Color Swirl Coupler, which can be purchased here: http://amzn.to/1MXoOBv

  6. shar says:

    First of all a big huge thank you for the fried Brussels Sprouts…. I am in Oklahoma. I have been looking for the recipe ever since I ate them at Pub W in Oklahoma City.

    Ladies keep up the good work

  7. Jerome says:

    Hello,

    I have a quick question about the strawberry gazpacho. When do you add the vegetable broth? I made it this morning and added it with the olive oil but, wanted to make sure I did it at the correct step.

    Regards

  8. Sues says:

    @Jerome- Right before serving (but I’m sure it can be added any time with no major difference). Sorry for the confusion- I updated the recipe. I hope it was delicious!!

  9. Ann whalen says:

    Ty for your info. Headed to MVY in fall. Enjoyed thee site…

  10. Kathy Verdi says:

    Hi Sues!
    Enjoying your book recommendations…
    Cuz Kathy

  11. Lauren says:

    I have a question about the rainbow sherbet cupcakes. Do you think I could substitute raspberry preserves for the extract in the cupcake itself?

  12. Sues says:

    @Lauren- Hi! You could probably add a little bit of jam to the cupcake batter, but it might be even more delicious to keep the cupcakes vanilla flavored and to fill them with a little bit of jam when they’re cooled (either by coring the cupcake and spooning it in or inserting it with a pastry bag/tip). Let me know what you end up doing!

  13. DMack says:

    The AW Engineering team really enjoyed your Guiness chocolate cupcakes with the whiskey/Baileys filling. Thank you for sharing! 😉

  14. Marie Townsend says:

    So beautiful. I’m planning on making the red velvet cookie dough bars,but I’m wondering if I could freeze them?

  15. Sues says:

    @Marie- Yes, you definitely can! My husband actually likes them best out of the freezer. If you’re freezing them to store them, just make sure you wrap them up well!

  16. Danny Auchterlonie says:

    I want to know if I can add freshly squeezed orange juice or lemon juice in to a meringue mix before it’s cooked, thank you

  17. Sues says:

    Hi Danny- For meringue cookies, you can add a little bit of lemon or orange juice in place of cream of tarter (since it’s a stabilizer), about 1/2 tsp for every egg white. You have to be a bit careful when adding juice to meringue since too much liquid will change the consistency. If you want more flavor, I’d recommend using lemon or orange extract instead since a drop or two will go a long way without adding too much liquid. You can also add in fresh zest for more flavor!

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