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
-
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
-
@Amanda- Hi! Yes, “T” stands for Tablespoon 🙂
-
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.
-
tonita says:
where can we buy the 3 icing color pens for cupcakes?
thanks -
@Tonita- I use the Wilton Color Swirl Coupler, which can be purchased here: http://amzn.to/1MXoOBv
-
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
-
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
-
@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!!
-
Ann whalen says:
Ty for your info. Headed to MVY in fall. Enjoyed thee site…
-
Kathy Verdi says:
Hi Sues!
Enjoying your book recommendations…
Cuz Kathy -
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?
-
@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!
-
DMack says:
The AW Engineering team really enjoyed your Guiness chocolate cupcakes with the whiskey/Baileys filling. Thank you for sharing! 😉
-
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?
-
@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!
-
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
-
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!
