I am thrilled to let y'all know that The New York Times has just named The Happy Baker cookbook as one of the best of 2010. I'm like a proud momma and my child just won an Olympic Gold Medal.

If you had told me a couple years ago that I would write a cookbook, self- publish the book (in Canada), sell the US rights to a huge publishing company (Harlequin) and then The New York TImes would name it as one of the best of 2010 ... I would have told you to stop smokin' the funny stuff.

This has been quite the ride and I am glad I took the plunge changed my careers and just hoped this would all work out. So many doors are opening up now and I can't wait to share many other exciting news from Happy Baker headquarters.

You can read the whole article here. The New York Times.

Congrats to all the books that made the cut.

These cupcakes have been a real crowd pleaser.

INGREDIENTS

1/2 cup butter, softened
1 cup sugar
3 eggs
1 tsp. vanilla
2 cups flour
1/2 cup self-rising pastry flour
1/2 tsp. baking powder
1/2 cup of fresh or frozen (thawed) pureed strawberries
1/2 cup of Strawberry Cream Liqueur ie Tequila Rose
1/4 cup milk

METHOD

Preheat Oven to 350 degrees

With a hand mixer beat sugar and butter together until light and fluffy.
In a separate bowl sift together the flours and baking soda.
Add the eggs and vanilla to the butter mixture; mix well.
Stir in the milk, pureed strawberries and Strawberry Cream Liqueur.
Gradually add the flour mixture to the wet mixture, blending as you go.
Spoon batter into lined cupcake tins; fill to about 3/4 full.
Bake for 18-20 minutes. Makes app. 16 cupcakes.
let cool and ice cupcakes with Strawberry Icing

STRAWBERRY ICING
1/2 cup butter, softened
app. 2-2 1/2 cups icing sugar
1/8 cup pureed strawberries
2 tbsp. Strawberry Cream Liqueur
Blend together butter, and strawberries.

Gradually add icing sugar and liqueur alternating as you go until you get a smooth creamy texture
Ice cupcakes and enjoy!

Store in a cool dry place. Cupcakes will keep for 3-4 days.