Spatulas, Corkscrews & Suitcases

Valentine's Day Dessert: Red Velvet Cake Recipe with Cream Cheese Frosting

This easy Valentine's Day Red Velvet Cake is deliciously moist, and oh so good. Similar to Devil's Food Cake with Cream Cheese Frosting, this red cake and snow white frosting is perfect for Valentine's Day, or Christmas. Just change the sprinkles and decorations!

This is my favorite Red Velvet Cake recipe that I tweaked a bit after coming across Brown Eyed Baker's Red Velvet Poke Cake today. The difference between her cake and my original recipe is that she poked holes in the cake after it was baked, and poured sweetened condensed milk into it. Seriously! So, I pulled out my Red Velvet Cake and Cream Cheese Frosting recipes out, and made this cake my own!

I'll have more pictures of my Valentine's Day Red Velvet Cake tomorrow. The cake wasn't ready to cut into tonight. Once I do, you can bet it'll go quick, especially if the guys are around!

Red Velvet Cake Recipe

• 3/4 cup buttermilk
• 3/4 teaspoon vanilla
• 2 cups all-purpose flour
• 2 Tablespoons dark Dutch process cocoa powder
• 1 teaspoon cinnamon, ground
• 3/4 teaspoon baking soda
• 1/2 teaspoon salt
• 1 1/4 cup sugar
• 3/4 cup canola oil
• 2 large eggs
• 1 teaspoon vinegar
• 1 teaspoon red food coloring, or 1/8 teaspoon of Wilton red gel cake color
• 1/2 can sweetened condensed milk

How To Make Red Velvet Cake

1. Preheat the oven to 350 degrees F. Spray or butter one 8 X 8-inch square baking pan.
2. In a small bowl, whisk buttermilk and vanilla, and set aside.
3. Blend flour, cocoa, cinnamon, baking soda and salt together in another bowl, and set aside.
4. Cream the sugar and oil together on medium-high speed in a large bowl fitted with a whisk attachment. Add one egg at a time and whisk. Add vinegar and food coloring or gel, and beat the batter well.
5. With mixer on low-medium speed, add half the flour and cocoa mixture to the batter, alternating with the buttermilk, and scraping as needed between additions. Mix until batter is nice and smooth with no lumps.
6. Pour batter into prepared baking pan.
7. Bake cake for 35-45 minutes, or until a pick comes out clean.
8. Cool cake for about 10 minutes on a wire rack, then using the end of a wooden spoon handle, poke holes into the cake about 1-inch apart.
9. Gently pour sweetened condensed milk over the top, making sure it drips down into the holes.
10. Cool cake completely before frosting.

Cream Cheese Frosting

• 6 ounces cream cheese, softened
• 6 Tablespoons butter, softened
• 4 Tablespoons Marshmallow Fluff
• 3 1/2 cups confectioners' sugar
• 1 teaspoon vanilla extract
• 1-2 Tablespoon milk, if necessary

How To Make Cream Cheese Frosting

1. Using a stand mixer, and fitted with a paddle attachment, or in a medium to large bowl and a hand mixer, beat softened cream cheese, butter and Marshmallow Fluff together on medium speed until creamy.
2. Add confectioners' sugar 1/2 cup at a time and beat after each addition, scraping the sides of the bowl when necessary. Beat until smooth and fluffy.
3. Turn mixer to low, add vanilla and beat again, adding milk only if needed for proper spreading or piping consistency. Cover bowl with damp towel until ready to use.

You can also make Red Velvet Cupcakes with this recipe! This size recipe makes between 12-15 cupcakes.

MARDI GRAS King Cake Cupcakes Recipe: A King Arthur Flour Dessert Recipe

Mardi Gras, Fat Tuesday, and Shrove Tuesday are all celebrated today, Tuesday, February 12. King Cake is served throughout the Mardi Gras Carnival season. Fat Tuesday is a feast day before the season of Lent begins on Ash Wednesday.

Mardi Gras King Cake and cupcakes are just two of the foods associated with this holiday and well worth the effort to make them yourself, especially if you can't find them at a bakery in your local area. The most traditional New Orleans King Cake is a ring of twisted cinnamon roll-style bread topped with icing or sugar, usually colored purple (which represents justice), green (faith), and gold (power) which are the traditional Mardi Gras colors. King Cake cupcakes are a lot easier to make since there is no yeast involved, and kids love to make them, and to eat them!

Most King Cakes have a small small plastic doll (usually a Baby Jesus figurine) or other trinket placed inside. Some traditions say the person who finds the trinket is declared the King or Queen of the day, bakes the next King Cake, or hosts the next Mardi Gras party. 

Mardi Gras King Cupcakes from King Arthur Flour

The flavors of King Cake, Mardi Gras' signature confection, are mirrored in these nutmeg and lemon-scented cupcakes. Cream cheese icing, garnished with sparkling sugars in traditional New Orleans Mardi Gras colors, add the perfect touch. This King Cake cupcakes recipe comes from King Arthur Flour who provided the gold, purple and green sparkling sugars for the King Cake and cupcakes.

Cupcakes

• 1 cup granulated sugar
• 1 2/3 cups King Arthur Unbleached All-Purpose Flour
• 1 1/4 teaspoons baking powder
• 1/4 teaspoon ground nutmeg
• 1/2 teaspoon salt
• 6 tablespoons soft butter
• 2/3 cup milk, at room temperature
• 1/4 teaspoon Fiori di Sicilia; OR 1 teaspoon vanilla + 1/8 teaspoon lemon oil
• 2 large eggs

Icing

• 3 tablespoons butter, at room temperature
• 1/2 cup (half of an 8-ounce package) cream cheese, at room temperature
• 1/2 teaspoon vanilla extract
• 1/8 teaspoon lemon oil
• 2 cups confectioners' sugar1 to 2 tablespoons milk, enough to make a spreadable icing
• colored sugars, preferably purple, yellow, and green

Instructions

1. Preheat the oven to 350°F. Lightly grease and flour a muffin tin. You can also line the muffin tins with papers, and spray the insides of the papers.
2. To make the cupcakes: In a large mixing bowl, whisk together the sugar, flour, baking powder, nutmeg, and salt.
3. Add the butter and beat with an electric mixer at low speed, until the mixture looks sandy.
4. Combine the milk and vanilla and add, all at once. Mix at low speed for 30 seconds, then increase the speed to medium and beat for 30 seconds. Scrape the bottom and sides of the mixing bowl.
5. With the mixer running at low speed, add 1 egg. Increase the speed to medium and beat for 30 seconds. Add the second egg, again beating for 30 seconds.
6. Scrape the bottom and sides of the bowl, and beat briefly, just till smooth.
7. Scoop the batter by heaping 1/4-cupfuls into the prepared muffin tin. A muffin scoop works well here.
8. Bake the cupcakes for 23 to 25 minutes, until they've domed, and are a light golden brown around the edges. They'll spring back when pressed gently on top, and a toothpick inserted in the center will come out clean.
9. Remove the cupcakes from the oven, and place on a rack to cool completely before icing.

To make the icing:

1. Combine the butter, cream cheese, vanilla, and lemon oil in a medium-sized bowl, and beat them together until light and fluffy.
2. Add the sugar gradually, beating well.
3. Beat in the milk a little at a time, until the frosting is a spreadable consistency.
4. Spread each cake with icing, and immediately dip in gold, purple, and green sparkling sugars, covering about 1/3 of the cupcake with each color sugar.
5. Store at room temperature for several days. For longer storage, wrap well and freeze.
6. Yield: 12 cupcakes

Recipe and Photo used with permission from King Arthur Flour.

VEGAN Baking Recipes: The Complete Idiot's Guide to Vegan Baking

You don't have to be on a vegan diet to enjoy these vegan baking recipes. Vegan Red Velvet Cake and Cupcakes Recipe and Vegan Cheesecake are just a few of the delicious vegan recipes in this brand new cookbook.

Save $5.90 by pre-ordering from Amazon, and Barnes & Noble now for only $11.05.

The Complete Idiot's Guide to Vegan Baking is due to hit the book store shelves on April 5th, and Amazon will send the books the day it's released. It's also available in the Kindle edition for $9.99.

I received my two author's copies in the mail last week from the publisher and have been totally excited ever since. I still can't believe I'm holding the book in my hands after 14 months. It seems like yesterday!

Order from Amazon here
Order from Borders here
Order from Barnes & Noble here

VEGAN PEANUT BUTTER PIE

Easy Valentine's Day Desserts: Cute Valentine Cupcake Recipes

Valentine's Day is Monday, February 14th. Do you know where your cupcakes are? Red Velvet Cupcakes with cream cheese frosting are the most popular recipes for Valentines cupcakes. They're red and cute, and they taste way too good. What's not to like? Another perfect Valentines cupcake recipe are Coconut Cupcakes with Coconut Buttercream Frosting. Make a batch of each, top with red and pink sprinkles, and arrange them together on a pretty serving platter lined with a frilly white doily. Gorgeous!

Cute Valentine Cupcake Recipes

• Red Velvet Cupcakes with Cream Cheese Frosting
• Coconut Cake with Coconut Buttercream Frosting

More Valentine's Day Cake Recipes

• Devil's Food Cake Recipe
• Mocha Cake Recipe
• Texas Sheet Cake Recipe
• German Chocolate Cake Recipe
• Basic Yellow Cake Recipe
• Spice Cake Recipe
• How To Freeze Frosted Cakes and Cupcakes

How To Make Red Velvet Valentines Cupcakes, and more

• Follow individual cake recipe as directed, except fill regular size paper-lined cupcake tins 3/4 full.
• Bake cupcakes for approximately 20 to 25 minutes or until tops spring back when lightly touched.
• Cool completely on wire racks before frosting or freezing.
• Spread the cream cheese frosting over the tops of the cupcakes as desired.
• Or, place frosting in a large pastry bag fitted with a large star or rosette tip.
• Starting close to the cupcake, firmly squeeze the bag and frosting through the tip in a round motion, finally swirling the frosting into a peak.
• Leave as is, or decorate with sprinkles, colored sugar or finely crumbled red velvet cake crumbs.

Most Popular Red Valentine's Day Desserts

• Red Velvet Cheesecake Recipe: Cheesecake Factory Inspired!
• Strawberry Cheesecake Recipe with Graham Craker Crust
• Cherry Cheesecake Recipe with Graham Cracker Crust
• White Chocolate Raspberry Cheesecake with Oreo Cookie Crust
• Heart Shaped Valentine's Day Cakes
• Fresh Strawberry Shortcake with Homemade Buttermilk Biscuits
• Strawberry Cream Cake with Cream Cheese Filling
• Red Velvet Cake & Cupcakes
• Raspberry Cream Cheese Coffeecake
• Strawberry Mousse Pie & Parfaits
• Cherry Pie made with Fresh Cherries
• Strawberry Rhubarb Pie Recipe
• Cherry Kisses Cookies with Hershey's Chocolate Kiss
• Soft Sugar Cookies with Valentine Sprinkles
• Chocolate Covered Strawberries
• Fresh Raspberry Pie Recipe
• Fresh Strawberry Pie Recipe
• Strawberry Daiquiri Frozen Pie
• Fresh Strawberry Tart with Shortbread Crust
• Heart Shaped Shortbread Cookies with Raspberry Jam
• Cherry Meringue Kiss Cookies
• Cherry Almond Scones

4th of JULY DESSERT RECIPES

 

Patriotic Red, White & Blue Desserts
What are you doing for the 4th of July? Are you having a cookout, watching a 4th of July parade, going to a ballgame? We're going to a party on a BIG yacht! Bigger than ours, and oh so classy! Actually, our sailboat, even at 40 feet long, looks rather small and dinky compared to our friends ocean trawler. Lots of great food, good drinks and awesome friends!

Whatever you're doing this weekend, you're most likely gonna need some tasty desserts and salads. Maybe even some cocktails? It's a long weekend for most people, and that means more food and company than you'd anticipated. Here's a list of holiday recipes I've been working on for weeks. Some are Red, White & Blue recipes, all are perfect for cookouts, barbecues, picnics and parades. Mix and match according to the function. Add some sparklers and bottle rockets and make sure to have plenty of fun!

Red White & Blue Flag Cake - What would the 4th of July be without a Red, White & Blue Flag Cake? Blueberry stars, strawberry stripes and sparklers set this Firecracker Cake off quite nicely!

Fresh Blueberry Recipes - Blueberry Muffins, Fresh Blueberry Pie, Blueberry Buckle, Blueberry Smoothie, Blueberry Popsicles, Blueberry Pancakes, Blueberry Crisp, Red White & Blueberry Pizza, Lemon Blueberry Bread and much more!

Fresh Cherry Recipes - Summer dessert recipes scream for fresh cherries! Cherry Pie, Cherry Cheesecake, Cherry Cobbler, Cherry Chocolate Fudge Brownies, Cherry Clafouti, Cherry Almond Scones, Cherry Rhubarb Cobbler, Cherry Kisses, Peach & Cherry Galette, and many more.

Fresh Strawberry Pie Recipe - Big juicy strawberries chilled in homemade strawberry glaze, nestled in a graham cracker or vanilla cookie crust and topped with fresh whipped cream.

Red, White & Blue Desserts - Cakes, cupcakes, tarts, cobblers, shortcakes, trifles, ice cream cake, cheesecakes, berry pops and so much more!






Stampin' Mama Designs

This Red, White & Blue Flag Cake, Buttercream Frosting and photos, are from Erika at Stampin' Mama.com. Erika's cupcake toppers are a special design from GinaK Stamps. Complete instructions as well as links for stamps, cardstock, etc., can be found at Erika's blog, Stampin' Mama. Thanks Erika!

RECIPES, WINNERS & ARTICLES Round-Up

                                        

Week Ending - Today!
Here's my latest recipes. articles and giveaway winner posts for the week ending...um...Monday, March 30th. Lots of ooey, gooey things like Reese's Peanut Butter Cup Cheesecake, and my absolute favorite in the whole wide world, Coconut Cake with Coconut Frosting! Yes, Kerri & Erika, here it is! My secret weapon...I mean recipe! I've also included a few of my favorite things because spring is here, and Easter is coming! The Lemon Meringue Pie is to-die-for, as is the French Lemon Tart. Oh, and try the Blueberry Muffins, my other, other Easter brunch favorite!

                                                                 

Last Call for Examiner Referrals. The deadline for referrals is tomorrow by midnight MT. Email me if you have questions. My ID # is 4208 when you get ready to apply! It's easy, seems like everyone gets in!

                                                                        

And finally, I did an article for The Daily Tiffin, and did it here as well on Kids in the Kitchen. You'll get to see my two granddaughters up-close in the kitchen!

                                                                       

Recipes Galore!

• Popular Lemon Dessert Recipes for Spring
• Top 10 Cookie Recipes
• Reese's Peanut Butter Cup Cheesecake
• Best Blueberry Muffin Recipe Evah!
• Coconut Cake & Buttercream Frosting Recipes

                                               

Last Call for Alcohol...I mean Examiner!

• LAST CALL for Examiner Referrals! (Deadline 3/31)
• Cupcake Cookbooks - Kids in the Kitchen
• Best Kitchen Gadgets & Small Appliances
• Dessert Express Cookbook & Winner!

Finally, and I really do mean finally...I'm including my Grown-Up Macaroni & Cheese Recipe one more time because I can. And, it really is so good, that I'm gonna make it again tomorrow night for supper...again!

                                                                

Cupcake Cookbooks - Kids in the Kitchen

                                         

      

Do your kids like to help you in the kitchen? Do they like to cook and bake and make a mess right along side you? I have four grandkids, and they all like to help in the kitchen. Their mommies (our daughters) grew up in our bakery and catering business. For years, this was all that they knew. In a way, they were born into it - it's in their blood! As a side note, our two sons also stayed in foodservice after they left the nest! So, it really is a family thing!

It was inevitable that when our daughters grew up and had kids of their own, they too, would live, breathe and dream about frosted cupcakes in a yummy, fun-filled kitchen. Our grandkids really had no choice but to love their parents' culinary talents. What kid wouldn't love a house filled with good things coming out of the oven? But it doesn't stop there. The kids actually love to create their own dishes and strange concoctions. We would never think to eat some of it put before us, but we pretend to take a nibble, say "mmmm, good", then spit it out in a napkin when they weren't looking!

                                                

They also love to "play bakery", and have menus made up ahead of time with special offerings that not only leave me speechless, but queasy as well! At the age of 5, our son used to come along to the bakery with us between his daycare and pastry chef gig. He would put on an apron that was 5 times too big for him, and we must have tied it around his waist 4 times and hike it up over his chest. He'd have to stand on a 5 gallon bucket just to see over the counter. But he loved to mimic us - that 's what kids do - and "play bakery". One day in particular, he was at his usual perch on the bucket with his snow boots on, when all of a sudden we heard a yell and a squeal. The lid wasn't on securely, and his weight had shifted to one side, caving in the lid sideways. We rushed to find him standing knee deep in a brand new, full 5 gallon bucket of eclair filling!

It's been a while since we had little ones around, but when we go visit, they always ask Opa to make cookies with them, or Nana to help them decorate cupcakes. When our kids were young, we had very little in the way of resources or cookbooks for them. Not that we needed cookbooks for kids, but it would have been fun for them to have their own baking books and recipe journals.

                                                                   

Times have changed, and today's kids have plenty of cookbook choices available to them. They make great gifts for grandparents that want to cook and bake along with them. You can even buy a decorating set with bags, tips, a spatula, sprinkles and icing colors to go with the book. Wrap it all up with a baking sheet and kid-sized apron and you've got the perfect gift for the little baker in your family! My granddaughter picked out these cute Wilton Silly Feet silicone cupcake liners for me one day. They're the most adorable things! When it came time to actually give them to me, she protested. She wanted to keep them for herself!

                                                                   

Here's a list of my favorite kid-friendly cupcake cookbooks on the book store shelves today - for the new generation of up-and-coming bakers and cake decorators in your life!

Super-Duper Cupcakes: Kids' Creations from the Cupcake Caboose by Elaine Cohen
This 96 page cupcake book is geared towards kids ages 9-12. They are super-cute and very colorful. Become a "Cupcake Artist" with the easy recipes and super-duper designs!

 

Crazy About Cupcakes by Krystina Castella
A total how-to cupcake book with great photos, plenty of recipes for cake and frostings, decorating tips and loads of ideas for kids and adults. From kids birthday parties to elegant dinner parties, you're sure to find this book is just what you're looking for!

Confetti Cakes for Kids by Elisa Strauss and Christie Matheson
Not technically a cupcake book, this is the craziest looking book of them all! It has cake and frosting recipes, mini cakes, cupcakes, brownies and more to decorate. Some of the techniques may be over a young child's head, but with supervision from Nana & Opa, they should be able to complete something they feel good about. If anything, it's a great picture book full of fun and colorful creations that even a non-reader will enjoy!

Hello, Cupcake! by Alan Richardson and Karen Tack
This cupcake book is full of playful designs and fun ideas for cupcakes that look like spaghetti and meatballs, TV dinners, penguins, panda and Westies! Hello, Cupcake makes these cupcakes adorable readily available candy store finds like; candy, gum, licorice, twizzlers, jelly beans, sprinkles and smarties just to name a few. Highly Recommended!

ST. PATRICK'S DAY RECIPES Round-up

                                                                        

   


St. Paddy is Irish, Don't You Know?
St. Patrick's Day is Tuesday, only two days away. St. Joseph's Day is Thursday, March 19th. Two holidays, only two days apart! And for all you Rhode Islander's out there, that's BIG news! Can you say Zeppole? So, needless to say, I've been writing like crazy in all different topics too. One thing you will notice is a number of Irish recipes.  I tacked on a few from last week just to keep the list together. I have more links to add, but these will at least get you started on the road to the pot of gold. Just kidding!

                                                  

Irish Recipes!

• Healthy Irish Soda Bread!!!
• Traditional Irish Soda Bread Recipe 
• Baileys Irish Cream Cheesecake Recipe
• Homemade Baileys Irish Cream Liqueur Recipe
• White Chocolate Baileys Irish Cream Mousse Pie Recipe

 

More Random Recipes & Articles - Week Ending 3/14

• Hello, Cupcake! Book Review
• 5 Best Selling Cupcake Cookbooks
• Nutella Chocolate Fudge Brownie Recipe
• Lots of Nutella Recipes - World Nutella Day Round-Up
• Congratulations To The Smith's Edge Winners!

 
 

FEEDS & EMAIL ALERTS
Just a note on feeds and email alerts. With a Feed, you get an almost instant message update in your reader of choice. Most people have all their feeds go to their Google reader or iGoogle page. When you get to my main page on The Examiner for instance, you'll see that familiar orange box in the upper right hand header next to "Donna's Articles". If you click that, it'll bring you straight to a page to sign up for instant alerts. Spatulas & Corkscrews on the other hand, doesn't have anything so bright and shiny. It just says, "Subscribe to this blog's feed", in the top right sidebar right under Get Email Updates. It does the same thing - instant updates so you don't miss a thing!

Email Updates work a little different. When you enter your email address, Feedblitz gets the message and sends it to you the next day. If I can get a post in before midnight, you'll have an email waiting for you in the morning. If I don't, and do it anytime during the day, you'll get it the next day. They're only sent out once every 24 hours. Not that that's bad. They both have their own charms and applications. My suggestion would be to do both. Because if you're anything like me? I'll forget to look at my reader, but ALWAYS check my email! Keep in mind though, that it could be a day later. PHEW!!!


Now that I've totally confused you, I'm inviting you to subscribe to my FEEDS and EMAIL UPDATES, not only this blog, but also The Examiner and Suite101 as well. Many of you already have, and for that I'm extremely grateful. You're the reason I cook, grill, bake and drink!

 

DEVILS FOOD White Out Cake - TWD

                                   

Tuesdays With Dorie Devils Food White Out Cake
Thanks to Stephanie of Confessions of a City Eater for choosing Dorie's Devils Food White Out Cake last week. You can find the recipe on pages 247-249 in Baking: From My Home To Yours, or by going to Stephanie's blog.

This cake was a challenge for me, not because I can't make cake - I've made thousands of them - but because my Easy-Bake Oven only holds ONE (that's 1, as in ONE) 9" round cake pan at a time. I considered using a springform pan and cutting the cake into three layers, but that always meets with disaster, AND crumbs! 

                                                       


My solution was to either make cupcakes or improvise. Well, you know me. I'm the Queen of Improvisation! I used an 8"x8" baking pan for the cake. When it cooled down, I cut it in half lengthwise, and then cut those two pices in half through the middle to make 4 layers total.

Then I made the frosting which was VERY yummy! I layered and plastered the 4 cake layers together with the frosting, and pressed mini chocolate (Good, cheap chocolate!) to sprinkle on the top, and Viola! it was finally done!

                                                         

Oh, and then I made 10 cupcakes with the rest of the batter!
You gotta have cupcakes! What's life without cupcakes?

                                                                

Baker's Notes:

• I loved the shape of this cake! A round cake, while typically standard is, well, typical and standard. If I had made the regular round cake, everyone at the pizza party would have said, "Oh, nice cake." But, when I brought this one in to a full house, everyone said, "WOW! What a beautiful cake! Did you make that?" *blush, blush* (I didn't say it, but Of Course I Did!) The TALL rectangular shape with 4 layers, made this very elegant cake stand out and say WOW! It's nice to try something different once in a while.
• This cake took me ALL day to complete! That's not to say it would take YOU that long. It's just that with my limited oven capacity, and small galley space, it takes me much longer than everyone else. We'll just say it was a labor of love!
• And finally, make twice the frosting! You've heard me say it before, and I'll say it again. There's never enough frosting with Dorie's recipes...ever! Just double it at the beginning and you'll save yourself a boatload of trouble making anther batch later.

You can see the rest of the White Out Cakes by going to TWD blogroll, and of course by visiting Stephanie's blog.

Check out the rest of my articles on The Examiner and also Suite101!

                                                                             

A WINNER! CakeSpy Cuppie Magnets

                                      

Congratulations To The Cuppie Winner!
Say good bye to Cuppie! He's going traveling again. This time his wicked cool adventure will take him all the way to Rebecca house! I have no idea where Rebecca lives yet, but I'll bet this will be his first visit to her town! Rebecca is the author behind Ezra Pound Cake, a wonderfully delicious blog! If you haven't been there yet, I urge you to go take a look at her beautiful photography and chuckle at her witty humor. She just did a Devil’s Food White-Out Cake with a Jeep and boulders on it, made out of fondant and Rice Krispies Treats®!

                                           

cakespy
Thanks also to Jessie from cakespy for sponsoring this giveaway! Her blog has always been an inspiration to me, and I've enjoyed watching Cuppie's adventures!

Here's Rebecca's comment and time stamp, and further down is Mr Random Generator's lucky number 34! I'll be emailing Rebecca to let her know when to expect Cuppie, and to make sure she has a spot waiting for him on her refrigerator when he gets there!

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Cuuuuuuute! What a fun giveaway.
Posted by: Rebecca | February 20, 2009 at 09:13 AM

Random Integer Generator
Here are your random numbers:
34
Timestamp: 2009-02-22 07:15:40 UTC
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Again, Congrats to Rebecca! And thanks to Jessie from cakespy for giving us all delightful Cuppie cupcake smiles!

Watch Spatulas, Corkscrews & Suitcases for the next giveaway for Smith's Edge Knife Sharpeners!