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.

15 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:


    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?

  5. Sues says:

    @Tonita- I use the Wilton Color Swirl Coupler, which can be purchased here:

  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:


    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.


  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!

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