
Cupcakes are one of my favorite things, so I thought I'd died and gone to heaven when I saw
Renees3's recipe. She starts with chocolate cupcakes, stuffs them with a white chocolate filling, ices them with a cream cheese frosting, and tops them off with a drizzling of seedless raspberry sauce. When Renees3 couldn't find an adequate cupcake recipe, she decided to adapt a bunch of different recipes to make her own customized cupcakes.

When searching for fun red, white, and blue cocktails to serve at a
Fourth of July barbecue, I was disappointed by the uninspiring results: most were colored blue with the artificial tasting blue Curacao. However, with a little creativity one can offer guests delicious, patriotic-colored cocktails in the form of a mojito bar. The
classic mojito is white, a raspberry mojito is red, and a blueberry mojito is blue.

After reading the French-themed March issue of
Gourmet magazine, I could not stop thinking about this recipe for a quick raspberry charlotte. I finally got around to making this easy, tasty dessert last Friday night and it was deliciously rewarding!
Not-your-average dessert, this charlotte consists of ladyfingers, melted ice cream, and raspberries.

Are you familiar with rhubarb? Rhubarb is a celery-like vegetable that is consumed as a fruit. While the leaves of rhubarb are toxic, the pretty stalks are completely edible.