Confectionately Yours #2: Taking the Cake! Read Online Free PDF Page A

little shrug.
    I don’t know whether I want to hug her or toss my pizza at her. She’s nuts. There is no way Artie’s jealous of me.
    Still, it’s sweet of her to think so.

“H ello?”
    “Hayley, it’s Dad.”
    “I know, Dad. Remember caller ID? How are you?”
    “I’m great. What’s new?”
    “Not much. So — hey, can we go hiking on Saturday? All the leaves are about to finish changing colors. It might be our last chance.”
    “Sure, sure — but I wanted to talk about Thanksgiving.”
    “What about it?”
    “Well, Annie’s parents have invited us to join them at their country club for dinner…. Hello? Are you there?”
    “I’m just — for Thanksgiving dinner?”
    “Yes.”
    “What about Mom?”
    “We agreed we would share holidays.”
    “Okay … but … Thanksgiving in a restaurant? Doesn’t that seem —”
    “Lots of people have Thanksgiving in a restaurant. That way you don’t have to have turkey. You can have whatever you like.”
    “I like turkey.”
    “You can have turkey.”
    “With Annie?”
    “Look, Hayley, it was a very nice gesture for her parents to invite us out to their country club. I expect you to say so when you meet them.”
    “So — it sounds like we’re going.”
    “We are.”
    “Okay. Um, where is it?”
    “Connecticut.”
    “So they’re rich.”
    “Not everyone in Connecticut is rich.”
    “So they’re not rich?”
    “No — listen, Hayley, that’s not the point.”
    “Do you want to talk to Chloe?”
    “I’d like to talk to you some more.”
    “I don’t really have any news.”
    “Okay, Hayley. Fine. You can put Chloe on. Love you.”
    “Bye.”

    Rain Forest Cupcakes
    (makes approximately 12 cupcakes)
    Sometimes what you really need is a tropical vacation. But when you can’t have one, a tropical cupcake can work, too.
    INGREDIENTS:
    1 medium very ripe banana, mashed well
    2/3 cup coconut milk
    1 teaspoon coconut extract
    1/2 teaspoon vanilla extract
    1/2 cup granulated sugar
    1/4 cup brown sugar
    1/3 cup canola oil
    1-1/4 cups flour
    1 teaspoon baking powder
    1/4 teaspoon baking soda
    1/2 teaspoon salt
    1/2 cup chopped toasted macadamia nuts
    1/2 cup semisweet chocolate chips
    INSTRUCTIONS:
Preheat the oven to 350°F. Line a muffin pan with cupcake liners.
In a small bowl, whisk together the banana, coconut milk, coconut extract, vanilla extract, granulated sugar, brown sugar, and oil.
In a larger bowl, sift together the flour, baking powder, baking soda, and salt, and mix.
Add the dry ingredients to the wet ones a little bit at a time, and combine with a whisk or handheld mixer, stopping to scrape the sides of the bowl a few times, until no lumps remain. Add the chopped macadamia nuts and chocolate chips, and combine completely.
Fill cupcake liners two-thirds of the way and bake for 18–22 minutes. Transfer to a cooling rack, and let cool completely before frosting.

    Peanut Butter–Butterscotch Frosting
    INGREDIENTS:
    1/2 cup butterscotch chips
    1/2 cup margarine or butter
    1/3 cup creamy peanut butter
    1 teaspoon vanilla extract
    2 cups confectioners’ sugar
    INSTRUCTIONS:
Melt the butterscotch chips in a small bowl in the microwave, then set aside to cool to room temperature.
In another bowl, using a handheld mixer, cream together the margarine or butter with the peanut butter until completely combined. Add the vanilla extract, and then slowly add the confectioners’ sugar in 1/2-cup batches, mixing completely before adding more.
Add the melted butterscotch and beat on high speed until the frosting becomes light and fluffy, about 3–7 minutes.

T he bell over the door jingles, and I look up from frosting my French-toast cupcakes. A dark-haired man with a mustache is standing at the counter. He’s wearing a button-down shirt and a brown corduroy jacket with jeans, and he looks familiar….
    “Well, hullo!” Gran says cheerfully. “Came back for another scone, I see.”
    I nearly drop my cupcake when I realize that it’s Officer