Saturday, April 27, 2013

Hi friends,
I am in the midst of revamping many "old" family recipes which I found in my collection and updating my tried and true favorites after this last move. I have to be honest with you, the movers consolidated my cookbook collections from the upstairs and downstairs bookshelves - I was truly surprised to have 19 book boxes containing so many hard cover, soft cover cookbooks; magazines which have been dripped on, dog eared and pages torn out with promises of recipes to be tried out in the future. Wow!! I decided it was time for me to not only find out which recipes I use the most, but also probably weed out which books and recipes I am not using. I am an avid cookbook reader. I read them like a good mystery novel! Starting at Appetizers and ending at Desserts. Often times, stopping and lingering on entrees and side dishes like a private eye in search of the perfect clue.

My question for you lovely readers - what do you like to make in the Spring? Desserts with fruit? Lighter fare? Do you stick with your "tried and true" desserts? Or are you likely to experiment with new flavorful recipes? There are of course seasonal recipes for the Kentucky Derby and Cinco de Mayo... I would love to hear your thoughts on this! I am always in search of ways to incorporate and serve up flavors we all know and love!

Best,
Wendy

Monday, February 18, 2013

It's not okay to steal my blog posts

The Eat Navy Cupcake!
Triple Chocolate Cupcake topped with
Vanilla Buttercream and Edible Pearl
Hello friends,

I have missed you! If you are not already following me on Facebook (Cupcakery Hudson Highlands) or Twitter (the_cupcakery) look for my updates as I am baking daily. I am sad to say there has been some unethical blogger stealing my pictures and recipes, frequently. This has made me hesitant to post my recipes. Over the past few months, I have watched this "person" not only bad mouth me, call me names, call me a troll, a hater and a slew of other names. In the end, she is a fraud and has not had the decency to respond to my personal messages and requests to give me credit for my work, my recipes and my photos which she has blatantly taken from my blog. The "internet" did not suddenly come up with images of cupcakes and other ideas - they were created by me. Changing one word from "that" to "which" does not constitute it suddenly being an original recipe. Cut and pasting from someones blog, is simply being fraudulent and I am aware of this person's activity. 

As with any blogger or creative individual; I work very hard creating cupcakes and have tried to give credit when I am inspired by other bakers who work just as hard at their own ideas and creations. I was "anonymously" informed today that a Facebook page has not only taken my photos but claimed them as their own work. It's a sad day when someone plagiarizes someone else's creativity to get "likes" and "comments" - I work too hard, often at great personal expense to stand by and watch that. I let the person know they were posting my pictures from my blog and to please remove them from their page, but have not received a response and will most likely not get one. Unethical people usually do not like to be called on their behavior.

Zesty Orange Lemon Cupcake 
We all posses gifts and talents and it is not okay for someone to take my work and claim it as their own. This goes for any creative work: photography, baking, arts and crafts. BOTTOM LINE: Give the professional courtesy and proper credit to the person whose work you are using. The internet is full of so many wonderful, constructive, original people. I am not looking to make this an open debate but I would like my readers to know that I value your readership, your insights and I look forward to many more years of sharing our ideas and creativity. Thanks for your support! Let's keep living the sweet life and I will share some new recipes I have been working on. I love my readers!

Best,
Wendy
Strawberry Lemonade Cupcake

Sunday, May 15, 2011

Tyson's Grilled & Ready Chicken Challenge: Savory Chicken, Parsnip & Sweet Potato Joy!

Hi friends,


(Pictures are forthcoming!)


I have a fun twist for dinner! This is a dynamic combination with several flavorful elements. Not only will you surprise your taste buds but delight whoever the lucky recipient of this treat!! I understand this is a really different take on the age old question of "What's for dinner?" and the famous answer "Chicken? Again?" but I beseech you to try this recipe!! I had a fun time building this "chicken cupcake" with my little guy. I spent quite a bit of time trying to come up with just the right combination... after much brainstorming and drawings on note pads; here is my idea. Inspired by a recent trip to Bobby Flay's MESA Grill in NYC, I knew I wanted bold flavors married together with comfort food quality! As part of the Foodbuzz Tastemaker Program, I received Tyson Grilled & Ready Fully Cooked Chicken Strips. I was so excited to see what I could come up with! 


To begin, I started with a moist cornbread, added Tyson Grilled & Ready Fully Cooked Chicken Strips, and roasted parsnips, an array of spices from cumin to nutmeg. I topped this lovely beauty with creamy, mashed sweet potatoes packed with warm nutty flavors, drizzled with a zesty Cilantro-Pumpkin Seed sauce!! Please do not get intimidated by all of the varieties in this delight - certainly you remember how simple I like things to be. I have broken the recipe down and you will find each portion is quite simple! You will need about 45 minutes to prepare from start to finish, but I can assure you these lovelies will disappear in less than 5 minutes when you put them out on your table.


Tyson's Grilled & Ready Fully Cooked Chicken Strips are fully cooked, lean, recipe-ready protein that dramatically cut down on preparation time. These strips are an excellent source of protein that is easy and convenient way to smarten up meals while shaping up for spring and summer seasons.


Are you scared of a parsnip? Don't!! Think of parsnips as carrots blonde cousin! Parsnips have a mild celery-like fragrance and a sweet, nutty flavor. They are packed with more Vitamin C than carrots and are truly the sweetest of all root vegetables. They are so simple to make. If you have not tried parsnips before, here is your chance! You can find parsnips in the produce section of your grocery store. I promise you parsnips will become your new favorite!! My little guy LOVES them and to be honest, I doubled the amount in this particular recipe for him! Feel free to decrease the amount to suit your taste.


I loved this challenge. I would like to mention, I learned a few things in this process. You might want to try these bites of joy in oversized muffin cups. I can't wait to hear your thoughts on these.


Best,
Wendy


Pumpkin Seeds


1/2 cup raw pumpkin seeds, toasted and extra for garnish
2 tbsp. vegetable oil
Kosher salt


1. Preheat the oven to 325 degrees F.


2. Toss the seeds with the oil and season with salt to taste. Spread the seeds evenly on a baking sheet and bake, tossing occasionally for fifteen (15) to twenty (20) minutes, until they are lightly golden brown and crisp. Cool. Store in an air tight container.


Cilantro-Pumpkin Seed Sauce
(MESA Grill, Bobby Flay)


2 cups packed fresh cilantro leaves, plus extra for garnish
1/2 cup pumpkin seeds, toasted, plus extra for garnish
1 small shallot, coarsely chopped
2 cloves garlic, chopped
1/4 cup red wine vinegar (I was out so I substituted Rice Vinegar)
1/2 cup spinach leaves, coarsely chopped
1/2 cup extra-virgin olive oil
1 tbsp. honey
Kosher salt and freshly ground black pepper


1. Combine the cilantro, pumpkin seeds, shallot, garlic, vinegar, spinach and 1/2 cup water in a food processor or blender; process until smooth.


2. With the motor running, slowly add the 1/2 cup extra-virgin olive oil and blend until emulsified.


3. Add the honey, salt and pepper to taste.


4. The mixture should be a slightly loose sauce consistency. If it is too thick to pour, begin adding water 1 tbsp. at a time.


5. Can be made 1 day ahead and refrigerated. Bring to room temperature before serving.


Corn Bread


4 boxes of Jiffy Corn Bread Mix
4 eggs
1 1/3 cups milk


1. Make the corn bread mix according to directions.


2. Set to the side until chicken and parsnips are ready to add to mixture.


Tyson Grilled & Ready Chicken Breast Strips
1 - 22 oz. bag


1. Prepare chicken according to directions.


2. Once chicken is ready, cut or shred into bite sized pieces.


3. Set aside to cool.


Parsnips


Unlike carrots, parsnips are almost always eaten cooked, as they tend to be quite fibrous. Be careful not to overcook them. Their flavor is sweetest when just tender. Brief cooking also helps to preserve nutrients. Just before cooking, cut off the root and leaf ends; trim any major rootlets or knobs.



Baking: Place whole or cut-up parsnips in a baking dish with a cover. Cooking time: Twenty (20) to thirty (30) minutes in a 350 degree oven.
 
Boiling: Drop whole or cut-up parsnips into a pan of boiling water and simmer until tender. Cooking time: Five (5) to fifteen (15) minutes.



Microwaving: Cut parsnips into large chunks and place them in a microwavable dish with 2 tablespoons
of liquid. Cover with a lid or vented plastic wrap. Cooking time: Four (4) to six (6) minutes.

1. My preferred method is Steaming: By far the best way to cook parsnips, as it brings out their sweetness without them getting mushy. Place trimmed, well-scrubbed parsnips in a steamer and cook over boiling water. Cooking times: For whole parsnips, twenty (20) to thirty (30) minutes; for cut-up pieces, five (5) to fifteen (15) minutes. (Again, I opt for the shorter cook time!) 

2. Once the parsnips are cooked, place pieces on a cookie sheet and brush with olive oil. Sprinkle with Kosher Salt, Fresh Ground Pepper and Grated Nutmeg. Roast at 350F degrees for ten (10) to fifteen (15) minutes.


3. Remove from the oven, let cool and cut into coarsely chopped bite sized pieces.

Combine Tyson Chicken and parsnips into prepared Jiffy Corn Bread mixture. Fold in ingredients and drop into prepared muffin cups, 2/3 full.

Bake at 350 degrees F for 15-18 minutes.

You will want to top these with this Sweet Potato Frosting and drizzle with the Cilantro-Pumpkin Seed sauce. Your taste buds will LOVE it!!

Sweet Potato Frosting

3 medium sized Sweet Potatoes, scrubbed, quartered
1/2 - 1 ripe banana
2 tbsp. honey or maple syrup
Cinnamon
Nutmeg
3 tsp orange juice

1. Bring water to a boil, add potatoes.

2. Add ground Cumin, Turmeric, Cinnamon, Nutmeg, Cayenne, Kosher Salt, Ground Pepper to boiling water and boil potatoes until tender. This will infuse the sweet potatoes with a pop of flavor.

3. Drain potatoes and let cool.

4. Combine ingredients in large bowl of stand mixer (regular hand mixer can be used also!) with paddle attachment, combine ingredients and mix until very smooth.

5. Pipe sweet potato "frosting" onto cooled corn bread, drizzle Cilantro-Pumpkin Seed Sauce over the top of sweet potato "frosting" - garnish with cilantro leaves and toasted pumpkin seeds.

Saturday, March 26, 2011

FREE HSN gift card! HSN Cooks Spring Weekend Event Presented by Bon Appétit

Hi friends,

You know what a HUGE fan of BonAppétit magazine I am, so I hope you will tune in to the HSN Cooks Spring Weekend Event Presented by Bon Appétit : March 26-27. The Abraham Harrison LLC, has provided me with a GIFT CARD to give away to my readers. All you have to do is tell me what you would like to buy after checking out the HSN Website here. Make sure to give me a good email address so I can get in touch with you! I will choose a winner by 5pm this afternoon, March 26th.

Watch the event live or visit www.hsn.com keywords: HSN Cooks, for more information.

Good luck friends!

Best,
Wendy

PRESS RELEASE:
Add mouthwatering ideas to the menu as
HSN & Bon Appétit bring you world-renowned chefs, including premieres such as Ken Hom, The Lee Bros. and Jacques "Mr. Chocolate" Torres. Find delicious inspiration & enjoy free shipping on select foods as we celebrate spring in the best of taste.

For women who enjoy cooking, the HSN Cooks Spring Weekend Event Presented by Bon Appétit is the ultimate kitchen and food shopping experience with celebrity chefs and culinary experts presenting high-quality kitchenware, time-saving appliances and tasty cuisine. New and best-selling items from top brands: Wolfgang Puck, Emeril and Easy Exotic by Padma Lakshmi.
  • The premiere of The Lee Bros., southern food-enthusiasts.
  • The premiere of Chef Ken Hom, notable Chinese-American chef and author with his signature wok collection and healthy stir-fry cooking guide.
  • New food brand premieres including: Jacques "Mr. Chocolate" Torres, Aunt Ida Baked Goods, Leonetti's hand made Stromboli and more.
  • Special event pricing, select free shipping, value-packed bundles and HSN Card offers.
  • Tips and solutions from Bon Appétit Editor Dede Wilson.
  • Limited time offer for Bon Appétit only available through HSN -- receive 1-year magazine subscription (12 issues) for $9.97. Bon Appétit celebrates the world of great food and the pleasure of sharing it with others. Every issue invites readers into a hands-on experience, engaging them in all aspects of the epicurean lifestyle - cooking, dining, travel, entertaining, shopping and design.
  • Ask the Chefs. Chat live with Padma at 2pm EDT & with Wolfgang at 3pm EDT March 27th. Just "like" HSN on Facebook to chat with our chefs.

Wednesday, October 27, 2010

Something a little different: Pumpkin Fudge

Hi friends,

My pumpkin craving this season has explored just about every aspect of the food genre! Pumpkin beverages, pumpkin appetizers, pumpkin seeds with a variety of spices and seasonings, pumpkin chili, pumpkin bread, and you know pumpkin desserts were included; from tiramisu to mousses with cakes and cupcakes layered in between!! I love pumpkin! I just came across this delicious recipe for PUMPKIN FUDGE! I just had to share... it is a little bit different but don't shake your head. I know what you are thinking... because I thought the same thing.

Pumpkin fudge?! Just imagine: creamy fudge with the delicious seasonal pumpkin flavor dancing on your taste buds! This combination works and it is just a little different! You are substituting the pumpkin in place of the chocolate for the fudge, otherwise it is your basic fudge recipe.

The final fudgy creation is a gorgeous golden color, speckled with deep brown pecans. It almost reminds me of the trees at this time of year. I like to sprinkle the top of the fudge squares with a teeny bit of allspice. It tastes luscious! If you make the fudge thin enough you can also cut them out with seasonal shaped cookie cutters after it sets, wrap the pieces in a little bit of cellophane and ribbon. Makes a fun gift to be given!

Whether you decide to give, share or keep this tasty fudge all for yourself; I assure you, it will not be a disappointment. A nice twist would be to make another 3-pounds with squash! Hmmmm…. that sounds good!

Best,

Wendy

* * * * * * * * * * * * * * * * * * * * * * * *

Pumpkin Fudge

Makes 3 1/4 pounds

3 cups sugar
3/4 cup unsalted butter
1 (5 1/3 oz.) can evaporated milk (2/3 cup)
1/2 cup canned pumpkin
1/2 tsp ground cinnamon
1/4 tsp ground ginger
1/4 tsp ground nutmeg
1/4 tsp ground allspice

1 (12 oz.) package butterscotch morsels (2 cups)
1 (7 oz.) jar marshmallow creme
1 cup chopped pecans
1 tsp pure vanilla

Directions

1. Line a 13" x 9" x 2" baking pan with parchment paper. Allow the paper to extend over the two short sides and hang over both ends. This makes it so easy when it comes time to remove the fudge from the pan! Trust me on this one. Foil works well, but I prefer parchment paper.

2. In a heavy 2-quart saucepan, combine the sugar, butter, evaporated milk, canned pumpkin, ground cinnamon, ground ginger and ground nutmeg, ground allspice. Bring the mixture to a rolling boil while stirring constantly. Reduce heat. Boil over medium-low heat until the mixture registers 234 (soft-ball stage) on a candy thermometer. Stir constantly; about 20 - 25 minutes.

3. Remove from heat and stir in the butterscotch morsels until melted. Add the marshmallow creme, pecans and vanilla. Mix until blended well.

4. Pour the mixture into your prepared pan, spread evenly. Cool at room temperature on a wire rack for about 2 hours so the bottom of the pan cools completely. Wrap tightly and store in the refrigerator.

5. To cut, lift edges of parchment paper and lift pumpkin fudge from the pan; remove paper and cut into squares.

Sunday, October 3, 2010

Great news! Culinary Arts College; "78 Mouth-Watering Baking Blogs"

Hi friends,

I know it has been a while since my last post and so much has happened in that time. I have much to catch you up on, new recipes, the latests from my kitchen and of course updates on what I have been up to! I will begin with the good news I received last week in an email from Chef Cindy Cullen who maintains the Culinary Arts College website along with Chef Joseph Morris. The Culinary Arts College is a non-profit site dedicated to elevating American cuisine by encouraging a new generation of chef's to attend a culinary art's college.
You can seed the list here and how it has been broken up into sections:

1) GENERAL BAKING BLOGS
2) BREAD BAKING BLOGS AND WEBSITES
3) BAKING COOKIES BLOGS AND WEBSITES
4) CAKE BLOGS AND WEBSITES
5) CUPCAKES BLOGS AND WEBSITES
6) BAKING 101 and
7) ADDITIONAL BAKING TIPS

It was an absolutle thrill to open "78 Mouth-Watering Baking Baking Blogs" and then to see (#55) The Cupcakery blog recognized as one of these! Every blogger wants to know they are being read or has even made some kind of a difference. I have been reading many of the blogs listed for quite some time and they have inspired me with pictures, recipes and often times the stories associated with the food! It feels wonderful to be among such a talented group of bloggers and bakers but to know I am inspiring someone else, well let's just say it makes me feel like the sprinkles on top! Click here to see the full list.

While I have never been formally schooled in baking, I have had lots and lots of practice over the years. I have loved to be in the kitchen since I was about 6 years old and realized the sweet reward you get when you mix sugar with anything! Practice, experimenting, lots of spilled flour and smiles on the other end of those experiments has made me want to get better, make more and live up to the expression "Enough to feed an Army!"

I am back to blogging! I have missed you!

Best,
Wendy

Sunday, December 27, 2009

The sweetest holiday wishes!


Hi friends,
I hope your holiday celebrations have been everything you wished for. We are now on the cusp of 2010 and New Year's celebrations! Wishing you health, love, happiness and the sweetest holiday wishes that come your way.
Best,
Wendy
(Photo Credit: Pottery Barn)

Saturday, October 24, 2009

On a personal note and FINALLY Announcing Martha Stewart Cupcake and Cookie Cookbook Winners

Hi my dear friends! I know it has been over four months since I have posted anything. Four months - Oh. My. Gosh. How can that be? I am stunned quite so much time has passed. Have you wondered what in the world has become of me? Aside from missing you all very much and wondering what new recipes and creations I have missed out on - I will tell you I have been very sick.

I had a surgical procedure on my throat over the summer and in the process my vocal chords were injured which caused secondary and tertiary damage to my larynx and my lungs. Breathing is not optional and for me, neither is talking! I am, however, an optomist and I hope the road to recovery is not one I divert off of. It is all very involved but suffice it to say, I have missed blogging very much!!! I am beginning to feel better and will hopefully be back to a more regular posting schedule. Please know your emails and comments have meant everything to me! I promise I will not stay away so long!

Moving on to important business, I contacted my delightful winners of the Martha Stewart Cupcake and Cookie Cookbook contest I sponsored in JUNE!! Below are the winners, your parcels should be arriving very shortly. Many, many thanks for your patience!

Congratulations to my lucky winners and thanks to everyone who entered, shared your ideas, thoughts and checked back over the past four months! I will look forward to sharing some pictures and cupcake recipes with you very soon. Most importantly be vigilant about your own health! Do not forget to get your annual health and dental check ups and always wear sunscreen, everyday! There is only one you and I happen to think you are very special!

Best!

Tuesday, June 9, 2009

Get Cool for a Cause with Kelly Ripa & Electrolux: Lemonade Stands for Ovarian Cancer Research!

Hi friends! Kelly Ripa and Electrolux are at it once again with a really sweet way to make money for the Ovarian Cancer research Fund. When you open a lemonade stand, Electrolux will donate $1 to the Ovarian Cancer Research Fund* to support research to find a cure, and you will be entered for a chance to win a new French Door Refrigerator with Perfect Temp Drawer™ from Electrolux - perfect for summer entertaining.

Plus, you can sell virtual glasses of lemonade to your friends to raise even more funds for this important cause. There are some really delicious flavors to choose from, like Marmalade Lemoanade, Rosemary Watermelon Lemonade, Raspberry Meyer Lemonade, Citrus Lemonade, or my favorite Sparkling Ginger Lemonade!
*As part of its lemonade stand campaign, for each stand opened, Electrolux will donate $1 to OCRF (with a minimum of 10k and a maximum of 15k).
Check out my stand here or open your own by clicking here! Don't forget to tell your friends about it by emailing them, sharing it on Facebook, Stumble it!, Tweet it! and of course, blogging!

Drink up! It's a great day for lemonade!

Best!

Friday, June 5, 2009

Martha Stewart's Cupcake Contest 2009: Share a cupcake photo for a chance to win Martha Stewart's Cupcake Cookbook!

Hi friends! I know, ANOTHER contest! This time I am not the one hostessing it. Regardless, I thought you would like to know about this sweet opportunity on Martha's website just in case you would like one more chance to win a copy of Martha Stewart's Cupcake Cookbook!

Martha Stewart's website contest could not be easier to win! Go here and upload a photo of your finest cupcake creation. Twenty finalists will win a copy of the book! It's as easy as, well a cupcake! So get to it friends!
Oh, and don't forget to enter my giveaway while you are here. I am giving away 3 copies of Martha's Cupcake Cookbook and 1 copy of Martha's Cookie Cookbook. Click here to leave me a comment AND your email. The Cupcakery giveaway for Martha's cookbooks ends on June 11th.
Best!

(Devil's Food Cupcake Photo courtesy of marthastewart.com)

Wednesday, June 3, 2009

Win it: Martha Stewart's Cupcakes Cookbook & Martha Stewart's Cookies Cookbook

Hi friends! I must have gotten bitten by a "giveaway bug" or something because now I just want to give everyone a prize! But c'mon, you knew I could not resist giving away this one and you had to see it coming a mile away. And just for fun because I know I have been a bit neglectful in my postings for my lovely readers, I am going to make it really fun for all of you to have a chance to win.

Here is how we are going to do this. I am still doing the Sephora Sun Safety Kit Giveaway which ends on Friday, June 5th. So keep entering for your chance to win that because I want you all to have a healthy and sunburn free summer! I would be remiss if I did not send out a big, fluffy buttercream icing on top, sprinkle covered thank you to All Things Cupcake for posting my giveaway on their site. Thanks for sharing your time and little corner of webspace for me! I am certain someone came down and sprinkled fairy dust all over you ladies!! xoxo

Ok! On to our contest! Now that Martha's cupcake cookbook has FINALLY published and cupcake lovers all over the world have let out a collective sigh of relief as our flour covered fingers eagerly flip through each photograph and recipe on the glossy pages of this higly anticipated cookbook, (and the choir of angels come in here) we can all rejoice and plan our sleepovers, paint our toe nails, braid each others hair and bake all weekend long with this cookbook! Perhaps I am getting carried away!

But if you are among the people who have not yet been able to get your hands on the book, here is your chance to win. I am really excited about giving away the Martha Stewart Cupcakes Cookbook because I have 3 to giveaway! I also have as a runner up prize, which is really also a Grand Prize to me, the Martha Stewart Cookies Cookbook to giveaway.

Grand Prize: Martha Stewart Cupcakes Cookbook (3)
Runner Up: Martha Stewart Cookie Cookbook (1)

Here is what you have to do:
I want to know what your favorite cupcakes or cookies are, or both, or maybe a cookie/cupcake combination. Whatever it is, I know I have creative readers. I like to hear what you have to say! Also leave your email address when you leave your coment so I can get in touch with you when you win.

This contest is open to everyone and winners will be chosen on Thursday, June 11th by Random.org. Good luck friends!

Best!

Friday, May 29, 2009

Win a FREE Sephora Sun Safety Kit!


Hi friends! In honor of Skin Cancer Awareness Month during the month of May, I am giving away 4 Sephora Sun Safety Kits. This year's version has a retail value of $110 ($23 more than last year's kit). The kit includes deluxe samples of 13 different sunscreens for you to try if you decide to buy more for the season from Sephora. The samples are tucked into a golden backpack made from recycled materials.

This set contains:
- 0.14 oz Murad Essential-C Eye Cream SPF 15
- 0.23 oz DDF Protect and Correct UV Moisturizer SPF 15
- 0.5 oz Jack Black Double Duty Face Moisturizer SPF 20
- 0.25 oz Peter Thomas Roth Max Sheer All Day Defense Lotion SPF 30
- 1.0 oz Anthony Logistics Facial Moisturizer SPF 15
- 0.1 oz Clarins UV Plus Day Screen High Protection SPF 40
- 0.34 oz Korres Watermelon Sunscreen Face Cream SPF 30
- 0.33 oz Cosmedicine Medi-matte Oil Control Lotion SPF 20
- 0.08 oz Shiseido Ultimate Sun Protection Cream SPF 55 PA+++
- 0.25 oz Ole Henriksen Herbal Day Cream SPF 15
- 0.4 oz Philosophy Hope in a Jar SPF 20
- 0.25 oz Smashbox Photo Finish UVA/UVB SPF 15
- 0.01 oz Bare Escentuals BareMinerals Well-Rested for Eyes SPF 30
100% of the net profit from sales of this product will be donated to The Skin Cancer Foundation. Remember to check your skin thoroughly with the American Cancer Society guidelines here.

All you have to do is leave me a comment with your email address so I can get in touch with you! The winners will be chosen on Friday, June 5th by Random.org. Good luck friends!

Best!

*UPDATE!!! I know everyone has been anxiously awaiting the winners, so here they are according to the random.org's integer generator. Thank you to EVERYONE of you who took the time to enter and please know I wish I had 80 kits to give away! I will have other contests going on during the month of June so be sure to check back and sign up for your chance to win other contests! Thanks also for taking care of your skin, my own skin cancer journey has enlightened to me to the dangers of the sun. I hope you will have a safe and healthy summer!
So time to reveal who our first winner is!

It is...

Comment number 28! Vern & Amber Arnold! I am glad you are on board with just how serious skin cancer is! Your Sephora Sun Safety Kit is on its way.

Next we have....

Comment number 75!

Suzanne - I am happy you entered! A Sephora Kit has your name on it and is coming your way!

Up next...

We have number 64!

Veromichelle, you got your wish! Time to start testing out all the fun products. You will love the bag this comes in!


And last, but certainly not least! The final number to come up in the Sephora Sun Safety Kit drawing is....


is...


comment number 48!


Thank you Alexis for entering! I hope you will enjoy all the goodies coming for you!

To those who won the Sephora Sun Safety Kits, please email me your name and mailing address at the[dot]cupcakery[at]yahoo[dot]com. To those who did not win this time, please know I read every entry and if I did not say it enough yet, thank you for making me feel special. You do not know how much I look forward to hearing from you and knowing you are reading what I have to say. These giveaways are a fun way to reward you for being there for me! xoxo

Best!

Monday, March 23, 2009

On a Personal Note: Skin Cancer Product; Bethesda Suncreen Soap

Hi friends! I wanted to share this wonderful product and company which is making strides for not only skin cancer protection but cancer patients. I recently learned about Bethesda Skincare. I cannot remember where, but I am certain it was in a small blurb in a magazine at a doctors office. I went home and Googled the name. I was delighted to see what a nice website I had been directed to! The more I read, I could identify with how this company was formed. As with most companies, they are created out of necessity. The owner, Jamie Doss, created many products out of necessity due to family health issues. I like how Bethesda Skincare was created to heal a family and bring "healing" to your body through your skin - the mission for Bethesda is "to heal." They have spent over twenty years providing a valuable product.

As you know, my skin cancer battle continues. I am still crazy about slathering myself in suncreen, but I have to admit, there are days when even I get tired of rubbing it in and making sure I cover all of my exposed areas. It can be a chore, and sometimes it is a bit sticky...

Several weeks ago I bought several bars, around $8.00 each. I have used the soap every day and cannot recommend this enough! I have found the scent to be absolutely delightful. The soap is creamy and leaves your skin feeling very soft and supple. I like knowing I have SPF 10 protection IN THE SHOWER! It makes one less step when I am getting ready in the morning. The soap is a pretty sage green color and the scent is so light and clean smelling, almost citrusy! It does not get very bubbly, but it is very soothing and moisturizing.


Bethesda Suncreen Soap is a combination of healing and therapeutic properties that moisturizes as it protects the body from the harmful rays of the sun. The soap leaves behind an unnoticeable protective layer that provides daily sun protection.

In honor of Melanie, Jamie's sister who is fighting stage 4 colon and liver cancer, Bethesda Skincare is offering a FREE bar of soap to cancer patients! If you know of anyone who is suffering with cancer please send the name, address and the recipient's condition to store@bethesdaskincare.com and be sure to reference The Melanie Policy. Because chemotherapy and cancer treatment depletes the skin of it's nutrients and causes it to become fragile, Bethesda Sunscreen Soap was created with a combination of healing and therapeutic properties to strengthen, restore and protect the skin.

Please spread the word on this product! Maybe there is someone you know who is going through cancer treatments and can benefit from a special skin care treat. I can tell you my skin feels very good and best of all, protected from the sun with SPF 10. I know $8 is a bit pricey, but you really are doing yourself a favor with extra protection and you are worth every penny!

I hope this finds you well!

Best!