Recipes: It's ALL about the CUPCAKE!

I am dedicating this blog to the one and only CUPCAKE. It’s a perfect little treasure that kids and grown-ups alike just love to eat! The only problem is, you have to make a double batch, as everyone wants to have 2 (or 3)!

A little History of the Cupcake… According to the Food Timeline Web, the cupcake evolved in the United States in the 1800s. These delicious confections were created as time-saver for bakers…utilizing a new way of measuring out the ingredients by the cup, with the little cakes being cooked in metal cups or even tea cups. Baking mini “cup” cakes was of great convenience in the "olden days" because hearth ovens took quite a long time to bake a large traditional cake. Eventually, homemakers and bakers across America in the 20th Century began baking cupcakes in muffin tins, as we do today.

“It's interesting to note that the cakes were likely called "number" cakes because of a mnemonic device for remembering the recipe: One cup of butter, two cups of sugar, three cups of flour and four eggs plus one cup of milk and one spoonful of soda. The formula became known as the "one-two-three-four cake," and today's cupcakes are mostly still made with similar traditional cake ingredients.” (Thanks to Cupcakes Take the Cake for this history lesson!)

Enjoy this VERY SWEET blog entry...a few recipes for you to try at home are towards the end!
:) melI recently stumbled upon the reality show “DC Cupcakes” on TLC and love it! (although i just realized they aren't they wearing any shirts under their aprons! haha!) It features two very cool, down to earth sisters, Katherine & Sophie, who quit their corporate jobs 2 years ago to pursue their dreams and make their grandmother’s recipes in their new & beautiful shop - Georgetown Cupcake . Located in Washington, DC by Georgetown University (my alma mater!), it’s fun to watch these newly minted businesswomen/bakers do their best to make the perfect cupcake for their in-store customers and large scale events, weddings and charity galas. I love their pink aprons & boxes, delicious looking cupcakes and inventive displays. Their Mom even works with them too! I like to see them try new things and succeed (and learn from their mistakes!) each episode.

“Katherine and Sophie and their staff now bake over 5,000 cupcakes each day and ship their cupcakes all over the country. Their cupcakes have won numerous awards and contests and was voted "Best Bakery" in Washington, D.C. Katherine's favorite flavor is a toss-up between Peanut Butter Fudge and Salted Caramel and Sophie's favorite flavor is Chocolate Hazelnut.” – TLC website

I am not a baker (more of a savory cook), in fact, I’ve only ever tackled cupcakes, cookies & brownies (all from a box!) and the occasional ice cream pie…so I enjoy watching and learning from other people make desserts on TV! But, seeing as I got an amazing Kitchen Aid mixer as a wedding gift, it’s time for me to learn to be a baker this fall/winter! :) m

Cupcake/dessert-centric shows I like to watch are:

DC Cupcakes – Georgetown Cupcake, Washington, DC

Ace of Cakes – Charm City Cakes, Baltimore, MD

Cake Boss - Carlo's City Hall Bake Shop, Hoboken, NJ

Top Chef: Just Desserts (Looking forward to the premiere!)

Cupcake Wars - Food Network

Other well-known cupcake bakeries:

Magnolia Bakery – NYC http://magnoliabakery.com/ (Favored by ladies of Sex and the City and celeb-u-tot Suri Cruise! Lol)

Sprinkles – Beverly Hills, CA http://www.sprinkles.com/

Cupcake bakeries in Boston area:

Kickass Cupcakes – Somerville, MA

Sweet Cupcakes – Back Bay,

Newbury St

, Harvard Sq -- Check out their menu - it's out of this world!

THE DAILY SWEET (Ready-to-Eat)

THE SWEET CAKE* - Creamy Madagascar vanilla bean cake with buttercream frosting in vanilla or chocolate

DARK CHOCOLATE* - Rich chocolate cake baked with Dutch cocoa topped with buttercream frosting in vanilla or chocolate

ORGANIC KARAT* - Moist carrot cake with shredded organic carrots and crushed pineapple topped with classic cream cheese frosting and an edible gold leaf petal

CAPPUCCINO* - Delectable espresso flavored cake baked with Callebaut chocolate crowned with signature Sweet frosting and a dusting of cinnamon

RED VELVET* - Gentle hint of Bensdorp Dutch cocoa, a classic shocking red hue and Sweet's delectable cream cheese frosting

BOSTON CREAM PIE - Sweet chiffon cake filled with homemade pastry cream topped with chocolate ganache and a frosting "cherry"

Vegan Cupcake (Mondays Only) - Yummy chocolate cake and delectable frosting that is 100% vegan (dairy and egg free) and cholesterol free

PUPCAKES - For our canine friends, a yummy combination of applesauce and oatmeal $1

*also available in miniature

Flour Bakery + Cafe – Boston, MA

Modern Pastry - Boston, North End

Mike's Pastry - Boston, North End

Finale Desserterie & Bakery – Brookline & Boston

Johnny Cupcakes is not a bakery…but a funky t-shirt shop on Newbury St in Boston with the main logo being The Cupcake. My friend Jaap from Amsterdam loves to buy these t-shirts! It’s got quite the cult following.

Some CUPCAKE RECIPES to try at home!

Pumpkin Cupcakes with Maple Frosting

(Recipe courtesy of Ina Garten - www.housebeautiful.com)

Makes 10 cupcakes

1 cup all-purpose flour

1 teaspoon baking powder

1/2 teaspoon baking soda

1/2 teaspoon kosher salt

1 teaspoon ground cinnamon

1/2 teaspoon ground ginger

1/2 teaspoon ground nutmeg

2 extra-large eggs, at room temperature

1 cup canned pumpkin purée (8 ounces), not pie filling

1/2 cup granulated sugar

1/2 cup light brown sugar, lightly packed

1/2 cup vegetable oil

Maple Frosting (recipe follows)*

1/2 cup coarsely chopped Heath bars, for serving (2 1.4-ounce bars)

1. Preheat the oven to 350 degrees. Brush or spray the top of 10 muffin tins with vegetable oil and line them with 10 paper liners.

2. Into a medium bowl, sift together the flour, baking powder, baking soda, salt, cinnamon, ginger, and nutmeg. In a larger bowl, whisk together the eggs, pumpkin purée, granulated sugar, brown sugar, and vegetable oil. Add the flour mixture and stir until combined.

3. Divide the batter among the prepared tins (I use a level 2 1/4-inch ice cream scoop) and bake for 20 to 25 minutes, until a toothpick inserted in the center comes out clean. Set aside to cool completely.

4. Spread the cupcakes with the Maple Frosting and sprinkle with the chopped toffee bits.

*Maple Frosting

6 ounces cream cheese, at room temperature

3 tablespoons unsalted butter, at room temperature

1/4 teaspoon Boyajian Natural Maple Flavor

1/2 teaspoon pure vanilla extract

2 cups sifted confectioners' sugar

In the bowl of an electric mixer fitted with the paddle attachment, cream the cream cheese and butter on low speed until smooth. Stir in the maple flavoring and vanilla extract. With the mixer still on low, slowly add the confectioners' sugar and mix until smooth.

Magnolia Bakery's Vanilla Cupcake

(Recipe courtesy Allysa Torey, More From Magnolia: Recipes from the World-Famous Bakery and Allysa Torey's Home Kitchen, Simon and Schuster, 2004)

Cook Time: 40 min

Level:Easy

Yield: 24 cupcakes

Prep: 5 min

Inactive Prep: 1 hr 0 min

Cook: 40 min

Total: 1 hr 45 min

Ingredients

Cupcakes:

* 1 1/2 cups self-rising flour

* 1 1/4 cups all-purpose flour

* 1 cup (2 sticks) unsalted butter, softened

* 2 cups sugar

* 4 large eggs, at room temperature

* 1 cup milk

* 1 teaspoon vanilla extract

*

Icing: Vanilla Buttercream, recipe below*

Directions

Preheat oven to 350 degrees F.

Line 2 (1/2 cup-12 capacity) muffin tins with cupcake papers.

In a small bowl, combine the flours. Set aside.

In a large bowl, on the medium speed of an electric mixer, cream the butter until smooth. Add the sugar gradually and beat until fluffy, about 3 minutes. Add the eggs, 1 at a time, beating well after each addition. Add the dry ingredients in 3 parts, alternating with the milk and vanilla. With each addition, beat until the ingredients are incorporated but do not over beat. Using a rubber spatula, scrape down the batter in the bowl to make sure the ingredients are well blended. Carefully spoon the batter into the cupcake liners, filling them about 3/4 full. Bake for 20 to 25 minutes, or until a cake tester inserted into the center of the cupcake comes out clean.

Cool the cupcakes in tins for 15 minutes. Remove from the tins and cool completely on a wire rack before icing.

*Vanilla Buttercream:

The vanilla buttercream we use at the bakery is technically not a buttercream but actually an old-fashioned confectioners' sugar and butter frosting. Be sure to beat the icing for the amount of time called for in the recipe to achieve the desired creamy texture.

1 cup (2 sticks) unsalted butter, softened

6 to 8 cups confectioners' sugar

1/2 cup milk

2 teaspoons vanilla extract

Place the butter in a large mixing bowl. Add 4 cups of the sugar and then the milk and vanilla. On the medium speed of an electric mixer, beat until smooth and creamy, about 3 to 5 minutes. Gradually add the remaining sugar, 1 cup at a time, beating well after each addition (about 2 minutes), until the icing is thick enough to be of good spreading consistency. You may not need to add all of the sugar. If desired, add a few drops of food coloring and mix thoroughly. (Use and store the icing at room temperature because icing will set if chilled.) Icing can be stored in an airtight container for up to 3 days.

Yield: enough for 2 dozen cupcakes or 1 (9-inch) layer cake

Gingerbread Cupcakes with Salted Caramel Buttercream

http://www.peanutbutterandjulie.typepad.com/peanut_butter_and_julie/thanksgiving_recipes/

Makes 12

Ingredients:

For the soaking syrup

1 cup water

1 cup sugar

1 (2-inch) piece peeled fresh ginger

For the cupcakes

1/2 cup canola or safflower oil

3/4 cups brown sugar, packed

1/3 cup molasses

2 large eggs

1/4 cup buttermilk

1 1/2 cups flour

1 teaspoon baking soda

1 tablespoon ground ginger

2 teaspoons ground cinnamon

1/4 teaspoon ground cloves

1/2 teaspoon salt

1/2 cup chopped crystallized ginger or golden raisins (optional)

For the buttercream

1 cup sugar

1/4 cup water

1/2 cup heavy cream

2 egg yolks, lightly beaten in a heatproof bowl

1/2 cup salted butter, room temperature

1/2 teaspoon sea salt

1-1 1/2 cups confectioner's sugar

Chopped crystallized ginger (optional)

Prepare the soaking syrup: In a small saucepan, combine the water, sugar, and ginger. Bring the mixture to a boil over medium-high heat, stirring frequently until the sugar dissolves. Reduce the heat and simmer the mixture for 5-6 minutes, until it thickens slightly. Remove from the heat and allow the ginger to steep for at least 30 minutes.

NOTE: The addition of the soaking syrup is something usually reserved for layer cakes, but in this case, it adds an extra layer of ginger flavor as well as another source of moisture. I picked this trick up complements of another recipe from Mr. Bobby Flay. Here are a few extra tips for making these triple-ginger treats:

• The cupcakes are best eaten the day that they are prepared, but they will keep, tightly covered at room temperature, for 2-3 days.
• Crystallized ginger, also called candied ginger, can now be found at most grocery stores, but in various sections. I have found it mixed in with the dried fruit and nut, in the produce section, or in the baking section. The best solution is to ask! Trader Joe's carries crystallized ginger at the lowest price that I have found so far.
• Although adding the crystallized ginger and/or golden raisins to the batter is optional, I would highly recommend it. Not only does it add texture and a punch of contrasting flavor, but it helps to keep the cupcakes moist.
• The buttermilk in the cupcake batter may be replaced with sour cream or yogurt.
• When preparing both the buttercream and the syrup, be sure to stir the sugar until it has dissolved, otherwise it will develop a grainy texture.

Prepare the cupcakes: Preheat the oven to 350F degrees. Line a 12-cup cupcake tin with paper liners. In the bowl of an electric mixer fitted with the paddle attachment, beat the oil with the brown sugar and molasses at medium speed until well combined. Add the eggs, one at a time, beating well after each addition and scraping down the sides of the bowl as necessary. Beat in the buttermilk.

In a medium bowl, whisk together the flour, baking soda, ginger, cinnamon, cloves, and salt. Add the dry ingredients to the wet ingredients, beating until combined. Stir in the crystallized ginger and/or raisins.

Divide the batter among the prepared cupcake liners, filling each just about halfway full. Bake the cupcakes until a toothpick inserted into the center emerges clean, 15-18 minutes. Let the cupcakes cool in the pan for 10 minutes, and then transfer them to a wire rack set over a piece of foil.

Discard the ginger from the syrup. Brush the syrup generously over the tops of the cupcakes, allowing it to soak in before applying a second coat. Let the cupcakes cool completely.

Prepare the buttercream: In a medium saucepan set over medium heat, stir together the sugar and water until the sugar dissolves. Increase the heat to medium-high; boil the mixture until the syrup turns a deep amber color, swirling the pan occasionally, about 8 minutes. Remove the pan from the heat and carefully stir in the cream. The mixture will bubble vigorously. Stir the mixture over low heat until the caramel bits dissolve.

Very gradually, whisk the hot caramel into the beaten eggs. Cool the mixture to room temperature.

In the bowl of an electric mixer fitted with a paddle attachment, beat the butter and salt until light and fluffy. Beat in the cooled caramel. Add enough of the confectioner's sugar to achieve a smooth and spreadable consistency. Pipe or spread the buttercream on the cupcakes. Garnish with chopped ginger and serve.

Red Velvet Cupcakes with Cream Cheese Frosting

(Recipe courtesy of Paula Deen, 2007 - www.foodnetwork.com)


Cook time: 20 min
Level: Easy

Yield: 24 frosted cupcakes

Prep time: 20 min

Cook time: 20 min

Ingredients

• 2 1/2 cups all-purpose flour
• 1 1/2 cups sugar
• 1 teaspoon baking soda
• 1 teaspoon salt
• 2 Tablespoons cocoa powder (edited from original)
• 1 cups vegetable oil (edited from original)
• 1 1/2 cups buttermilk, room temperature (edited from original)
• 2 large eggs, room temperature
• 2 tablespoons red food coloring
• 1 teaspoon white distilled vinegar
• 1 teaspoon vanilla extract

Cream Cheese Frosting:

• 1 pound cream cheese, softened
• 2 sticks butter, softened
• 1 teaspoon vanilla extract
• 4 cups sifted confectioners' sugar
• Optional: Chopped pecans and fresh raspberries or strawberries, for garnish (Mel's NOTE: I would prefer to leave them plain or just sprinkle red sugar on top.)

Directions

Preheat the oven to 350 degrees F. Line 2 (12-cup) muffin pans with cupcake papers.
In a medium mixing bowl, sift together the flour, sugar, baking soda, salt, and cocoa powder. In a large bowl gently beat together the oil, buttermilk, eggs, food coloring, vinegar, and vanilla with a handheld electric mixer. Add the sifted dry ingredients to the wet and mix until smooth and thoroughly combined.
Divide the batter evenly among the cupcake tins about 2/3 filled. Bake in oven for about 20 to 22 minutes, turning the pans once, half way through. Test the cupcakes with a toothpick for doneness. Remove from oven and cool completely before frosting.

For the Cream Cheese Frosting:
In a large mixing bowl, beat the cream cheese, butter and vanilla together until smooth. Add the sugar and on low speed, beat until incorporated. Increase the speed to high and mix until very light and fluffy.
Garnish with chopped pecans and a fresh raspberry or strawberry.
Cook's Note: Frost the cupcakes with a butter knife or pipe it on with a big star tip. (Mel's NOTE: I prefer to pipe on the frosting into a big, fluffy cloud of icing on top!)

Stella & Dot's FALL FASHION LINE is here!

Stella & Dot's 2010 Fall Collection launched mid-July and it is gorgeous! I'd like to invite you to visit my website to shop for your favorite silver or gold looks which will make your wardrobe POP! Whether you like bold styles that really"make a statement" or if you prefer simpler, more delicate styles to accentuate your already beautiful style... Stella & Dot has the looks that you want and what you need!Become a Stylist!
I love having my own business...and would love to tell you more about it! Working as a Jewelry Stylist for Stella & Dot is a fun & great way to earn extra money on a part-time basis...on your terms, your way, on nights & weekends! I was thrilled that I could launch this business right away and do it alongside my current job. Many stay-at-home Moms, students, and women just looking to supplement their income part-time have become top sellers with Stella & Dot. Many Stylists have gone on to full-time status, have gotten promoted within the company and have seen their professional careers soar. You get out if the business what you put in...at your own pace, your own speed...it's all up to you!
If you have an entrepreneurial spirit, are looking for a career boost, love meeting new people and have a flair for fashion...this could be for you! Visit my website to learn how you can become a Stylist on my Team!

Host a Trunk Show!
I'd love to come to your home, office or salon and set up a Stella & Dot Trunk Show! This is a fun and easy way to get your girlfriends, family members, colleagues and neighbors together for a "Girl's Night"! Just pick a week night (or weekend), invite your friends, serve some wine & cheese (or martinis & apps, or coffee & cake!)...try on the jewelry, and everyone can buy their favorites from the Fall Collection. As the Hostess, you earn FREE jewelry based on the sales from the party! Email me today, I have many dates available!

STELLA & DOT's 2010 FALL COLLECTIONMetro Chic
This collection is grounded with tough looking chains combined with feminine, whimsical touches. It was inspired by everything from the current runway trend of industrial chains to medieval symbols. This collection takes the trend of industrial chains but tempers it with feminine touches like hand-embroidery, ribbon, woven thread, and pearl. Also central to this collection are authentic, vintage charms such as coins, Maltese crosses and keys all in mixed plating. The custom antiqued plating and mixed plating in the pieces give each one real depth. These pieces instantly update any look and add an edgy, cool vibe to an outfit without making anybody fashion victim.

Vintage Luxe
A key runway trend for fall is a return to timeless classics with a retro vibe. The pieces in this collection are updated twists on classics with vintage influences and components. This collection is quintessentially Stella & Dot in terms of its modern, vintage vibe. It was largely influenced by the TV show Mad Men with the 1940’s and 50’s classic costume jewelry silhouettes. The opulent materials in this collection are pearls, pave stones, smoky beads, and vintage gold chains. All of which are meant to be dressed up or down for a truly casual elegance.



Another prominent influence for the design was Coco Chanel. Not only with the use of vintage chains, pearls, ornamentation and Maltese crosses, but also the principle of making style more effortless. There is a ton of versatility built into each one of the pieces in this collection.



The Brooches
(Anastasia, Maltese, & Vintage Starburst)
A beautiful hand dip-dyed ribbon imported from France inspired the luxurious feel of the Anastasia Brooch. The vintage brooches have a baroque, vintage military vibe that is a huge runway trend for fall. These brooches can be combined with most of the necklaces in the Vintage Luxe collection, and of course mix and match them with La Coco Collection bases!




Little Girls Collection
And, don't forget our adorable Little Girls Line...which just added in a few Fall pieces in purple, black and pearl for your favorite little lady!

Recipes: Summer Time Sorbets & Granitas!

Cool off with these wonderful and easy-to-make sorbet & granitas recipes for summer!


Watermelon Granita
Starting with seedless watermelon makes this a breeze to put together.
5 cups roughly chopped watermelon (seeds removed)
1/4 cup sugar
2 Tbsp lime juice

1. Combine the watermelon, sugar and lime juice in a food processor fitted with a chopping blade. Puree until the fruit is liquefied/smooth.
2. Pour into a shallow, wide pan and freeze for 1 hour. Rake mixture with fork and freeze for another hour. Rake and freeze for one more hour. Rake and serve in glass cups with mint or lime garnish.

Number of servings: 6+

Ruby Red Grapefruit Sherbet
Sherbet relies on egg whites, rather than cream, for a velvety texture. To segment grapefruit, slice off rind with a knife. Holding the fruit over a bowl, cut between the white membranes, letting the segments and any juice fall into the bowl.


2 cups Ruby Red grapefruit segments and juice
2 tsp finely grated orange zest
1 egg white
1/4 tsp salt
1/4 tsp cream of tartar
2/3 cup sugar

1. Place the grapefruit segments, juice and zest in a blender; pulse until pureed.
   
   
2. With an electric mixer on high speed, beat the egg white, cream of tartar and salt in a small bowl until foamy.
   
   
3. Mix the sugar with 3 tablespoons water in small saucepan. Boil 2 minutes without stirring. With the electric mixer at medium speed, beat this sugar syrup into the egg whites, drizzling it in a steady trickle. Continue beating until cool, about 5 minutes. Fold in the grapefruit puree. Chill 2 hours.
   
   
4. Freeze in an ice cream machine, following the manufacturer's instructions. Alternatively, pour the chilled mixture into a 9x13-inch pan; place it in the freezer 1 hour. Stir, breaking up any ice crystals; continue stirring every 15 minutes until slushy but smooth. Yields about 2/3 cup per serving.

Number of servings: 4

Strawberry Sorbet
Because many sorbets are fat-free, they're able to highlight the great flavor of fruit without costing you too much. This one features the luscious strawberries of summer.
1/2 cup sugar
1/2 cup water
1 quart strawberries, stemmed and quartered
2 Tbsp light corn syrup
2 tsp lime juice
1/4 tsp salt

1. Place the ingredients in the order listed in a blender; pulse twice, then blend until smooth.
   
   
2. Freeze in an ice cream machine, following the manufacturer's instructions. Yields about 1/2 cup per serving.

Number of servings: 6
(Source: WeightWatchers.com and FoodNetwork.com)

Provincetown - Cape Cod's Hip, Cool & Delicious Getaway!

Provincetown is Cape Cod's northern-most town, sitting proudly on the very tip of Massachusetts, jutting out into the beautiful blue Atlantic Ocean. P-Town is known for it's bustling gay community, great beaches, shopping, art galleries, history, bars and restaurants...this seaside getaway and is a slice of heaven everyone with an adventurous spirit. In a nutshell, Provincetown is gorgeous, sunny and fun by day...delicious and wild by night! Whatever your speed, whatever your persuasion...P-Town is the ultimate summertime getway for the wild at heart!

Every summer it has been a tradition for my amazing husband Andrew and I to rent a condo in P-Town either with friends or on our own. In summer 2007, we rented a 2-bedroom condo just off of Commercial Street with Jaap and Danielle, our Dutch friends who came over from Amsterdam for their summer holiday! We had the BEST time with them, really bonded and got to know the quirky, welcoming, gourmet and wild side of P-Town first hand. The following summer, we rented a cute & modern 1-bedroom right on Commercial Street across from Lorraine's mexican and tequila restaurant (highly recommended!). We relished in being in our own little place, renting bikes and kayaks, finding cute hideaways, climbing the Pilgrim Monument and meeting locals for drinks and oysters. As a rule, I suggest renting a condo or house rather than getting a hotel room when I travel. You have the freedom of having your own place...to cook, relax and sit on your own private deck. Check out HomeAway.com and VRBO.com for the best in vacation rentals around the world.

Last summer, we stayed in Brewster, MA in Cape Cod (mid-Cape) with my sister Sara and her fiance Dan at Ocean's Edge Village. His aunt has an amazing condo with pool and beach access. It was a gorgeous sunny weekend and we spend the days on the beach, and the nights eating lobster and clams, and singing along to the cover band at local dive bar, The Woodshed in Brewster. We had such a blast with them! On Saturday afternoon we hit Cape Cod hotspot The Wellfleet Beachcomber for much needed raw bar fix - Wellfleet oysters and gigantic shrimp cocktail. Goombay Smash rum drinks and Bud Lite Limes were happily consumed...and we had a blast!

Andrew and I snuck up to P-Town for brunch one day (the lobster eggs benedict at Cafe Edwige is highly recommend!) and did some people watching on our way back (ok, it was backwards) to Boston! We wanted to stay longer but had to drive back home after a wonderful weekend on the Cape.


Getting There:

There are 2 ways to get to P-town, by car its about a 3 hours drive from Boston...or a 90 minute ride by ferry from Boston Harbor ($70 one way).

Getting Around:

The two best ways to see P-Town are on FOOT or by BIKE. I highly recommend renting bikes for your stay. Not only can you ride to the beaches, but you can get a crazy, intense workout the bike paths, and at dusk, take in a leisurely cruise down Commercial Street for the best people watching you will ever see! Drag queens strutting their stuff to promote their shows (Thirsty Burlington is a dead-on Cher) , foreign tourists from Japan, Germany and England, couples holding hands, families with strollers, locals, bikers, freaks of all kinds, good-looking sun-kissed people, and celebrity sightings galore (i.e.: Marc Jacobs, Lily Taylor, John Waters, Jennifer Coolidge aka "Stiffler's Mom," and many, many more) many who are in town for one-man or one-women shows.

Site-seeing:

• Whale Watch/Harbor Tour - we saw a lot of whales!
• Fishing Trip - go catch your dinner :)
• Rent Kayaks - cruise around the harbor
• Rent Bikes - go to the beaches
• Pilgrim Monument - climb up the stairs for great view of town
• Dune Buggy Tour - unique way of seeing P-Town's beaches
• Gallery Walks - many have wine & cheese at night
• People Watching
• Nightlife - Comedy, Dancing, Drag Shows, live bands
• Shopping
  

Dining (and cocktails):

-The outside patio at Bubala's by the Bay is great food, drink and peepin' time. (across from Marc Jacobs). http://www.bubalas.com/ We loved the clam rolls, huge burgers with brie and onions, great bloody mary's and fruity rum drinks too. Awesome peep watching place too.

-Next to Bubala's is Jimmy's Hideaway, down the stairs...amazing! Sit at the little bar and chat up the friendly bartender. It's a cute, upscale haven with amazing martinis, steamed mussels with white wine broth and their Bouillabaisse of Scallops, Shrimp, Mussels, Local Littlenecks, and Fish Over Basamati Rice is to die for. 179 Commercial St. http://jimmyshideaway.com/

-Lorraine's is amazing Mexican...all the way down past Bubala's on Commercial. They have 20 kinds of tequila...we stayed in a condo right across the street last summer! We had the best time...delicous food and great convos with the staff and barthenders. 133 Commercial St. http://www.lorrainesrestaurant.com/

-Café Edwige is a restaurant that is upstairs, really cozy and romantic, great food! Go for brunch on Saturday (Sunday they can't serve booze til noon...the horror! lol) and get the LOBSTER eggs benedict with mustard sauce and home fries...a decadent meal! Friendly friendly staff and lovely decor. 333 Commercial St. http://edwigeatnight.com/

-The restaurant at the Crown & Anchor (Central House Bar & Grill) is really good too...its on the outdoor porch. We really liked sitting on the airy porch and watching people walk by. We had a wonderfully romantic dinner with wine, great salads and apps, yummy fish dishes (Grilled Swordfish and Pistachio Crusted Scallops), did I say Lobster Mac n Cheese?! Check it out. http://www.onlyatthecrown.com/centralhouse/

-Sal's Place - awesome italian food...legendary spot, but quite far down on Commercial towards the very West End...but worth it! You must get a table on the deck and dine on the water. We loved our colorful waiter with tales of his winters living in a village in Indonesia and Thailand and summers in P-Town. Anything you order from Sal's is divine. Get the cheap house chianti and get ready to indulge.. We ordered a variety of pasta dishes including Pasta Fra Diavolo with Shrimp and Scallops, spaghetti with Lemon & garlic, and their traditional lschian pasta dish of raisins, pinenuts, walnuts, anchovies. The Veal Saltimbocca was out of this world. Don't forget dessert! 99 Commercial http://www.salsplaceofprovincetown.com/ (At press time, I'm afraid that Sal's may have closed down! I hope not...I will find out for sure and post.)

Nightlife:

When in P-Town, you must catch one of their world famous drag comedy shows. All the best entertainers and comedians come to P-town for the summer to do a show. We usually check out Ryan Landry's latest musical-spoof-tacular. One summer we saw his hilarous take on Cinderella, another time it was The Wizard of Oz...and better still..."Willy Wanker and the Chocolate Highway" HAHA! How amazing is that!? Our friends Julie and Adam love to head up to Provincetown to catch world famous Drag Diva...Varla Jean Merman. So many drag shows, so little time. :)

If you like to sing, or at least enjoy singingvery badly in public while drunk (lol)...you MUST go to Drag Karaoke with Dana Danzel at the Governor Bradford on Commerical St. I don't know HOW she does it, but the show starts at 9:30 every single night. Andrew and I went 3 nights in a row and sang a different song each time! OK, we had a few tequila shots to get warmed up...but once you get up on stage..all the fear goes away and you just sing your heart out! (He sang a great cover of "Should I Stay or Should I Go" by The Clash and i belted out "Goldfinger" by Eartha Kitt and an Amy Winehouse tune!) Everyone is welcome and friendly there...and you can be a star for the night! (NOTE: It's especially popular for Bachelorette parties...so beware of the wasted bride-to-be from Somerville in the dime store veil and "kiss the bride" tank top.

Shop til you Drop:

Be sure to hit the Marc Jacobs store -- I love all the fun accessories they have for $5-10 bucks! This is about the only time you will be able to afford a Marc Jacobs original, seeing as his bags run upwards of $500-1000. We usually go in for a cool t-shirt, flipflops, umbrella or some funky jewelry.



Provincia - one of my favorite stores. Owned by Portuguese artist Manuel and his partner John. He designs and imports the most gorgeous ceramics in bright traditional colors. The prices are really reasonable too in the $10-50 range and up. Last year we bought a few of his signature olive dishes and some "good luck" rooster wine toppers for family and friends. http://www.provinciagifts.com/

Toko Indo - I just discovered this cool, Balinese jewelry shop. Beaded necklaces and bracelets with bits of stone, shell or metal in bright colors. I picked up a necklace for myself and braclets for Mom and Sara. :) http://www.shoptokoindo.com

The Army-Navy Store - It has everything under the sun, from nautical-themed housewares and novelties for cheap, to the typical army fatigue pants, sailor shirts and canvas hats.

Recipes: Summertime Cocktails (Like A Virgin)!

It's been a lovely summer full of festive parties, baby showers, birthdays and BBQ's! I wanted to share some of the most delicious drink recipes my friends and I have come up with! Not everyone wants to get a "buzz" on when out for dinner...so, especially as I'm 7 months pregnant...I am really enjoying these creative, alchohol-free cocktails this summer!

Rachel & Hania's Pineapple Lemonade
Make a big pitcher...and be prepared to keep making more...as your guests with LOVE this new twist on a lemonade cooler!

• 1/2 pitcher lemonade - Newman's is good
• 1/2 pitcher pineapple juice
• Fresh sprigs of rosemary and/or mint
• Serve in a tall glass of ice with a lemon slice...enjoy!
• Keep virgin, or add in a shot of your favorite vodka or rum
  

MEL's "MAMA-JITOS"

While I love my cocktails with alcohol, I'm expecting my first baby in September so needed to move into "virgin" mode! I thought it would be nice to share some of my fave "mocktails" that everyone can enjoy!

• Add a few pinches of fresh mint to a tall glass
• Squeeze a few limes wedges into each glass
• Muddle limes and mint together with wooden spoon
• Optional: I love to add in fresh or frozen raspberries...or, watermelon or blueberries, or any favorite fruit!
• Add in a good amount of ice cubes to fill the glass
• Pour in 7Up or Sprite (it's easier than making simple syrup, but if you are a purist, make simple syrup & use plain or flavored seltzer)
• Optional: Add a splash of cranberry or pineapply juice
• Keep virgin, or add in a shot of your favorite rum
  

"LIKE A VIRGIN" WHITE SANGRIA
Nothing says summer in Spain...or Boston...like a big pitcher of Sangria. I have grown fond of white sangria lately...and here is an easy recipe to make the virgin version, either white or red.

• Fill 1/2 pitcher with non-alcoholic white wine, sparkling grape juice or apple-cider (found in most grocery stores)
• Add a few diced lemons, limes, oranges, peaches, strawberries, frozen raspberries...or, watermelon or blueberries, or any favorite fruit!
• Top off the pitcher with either orange, cranberry or pineapple juice (your time to experiment with flavors here!)
• Add in a good amount of ice cubes
• Top off with a little plain or flavored seltzer
• Serve in big wine glasses with extra fruit
• Optional: Add in a dash of cinnamon or fresh mint
  
  
  

"NOT SO BLOODY" MARY
No Sunday Brunch is complete without the classic Bloody Mary...so here goes on my recipe...and make mine extra spicy!

• Fill a tall pint glass with ice cubes
• Add 3/4 full of V8 tomato juice (regular or spicy)
• Add a tall stalk of celery, lemon and/or lime wedge
• Optional: Add a dash of pepper, Worcestershire sauce, hot sauce or horseradish, to taste
• Optional: Add in olives, pickled beans, or any other veggies you have
• Keep virgin, or add in a shot of your favorite vodka