Contact

13 Responses to "Contact"

1. Amanda says:

   September 18, 2014 at 10:53 am

   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:

   September 18, 2014 at 11:34 am

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

3. Gwendolyn Lane says:

   April 22, 2015 at 12:10 pm

   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:

   August 30, 2015 at 11:23 am

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

5. Sues says:

   August 31, 2015 at 8:04 am

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

6. shar says:

   September 5, 2015 at 7:14 pm

   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:

   August 20, 2016 at 11:08 am

   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:

   August 22, 2016 at 8:47 am

   @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:

   March 15, 2017 at 6:09 pm

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

10. Kathy Verdi says:

    July 25, 2017 at 12:42 pm

    Hi Sues!
    Enjoying your book recommendations…
    Cuz Kathy

11. Lauren says:

    January 5, 2019 at 7:07 pm

    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:

    January 5, 2019 at 9:39 pm

    @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:

    March 14, 2019 at 5:00 pm

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