new flavors galore...

I typically like to blog about the new flavors we create each week because it helps me to document & keep track of the craziness.  However the last couple weeks have been so busy, I've skipped this step - BUT that doesn't mean we didn't offer new tastes.  Since the beginning of the month our "newbies" have been, chocolate ginger peanut butter (inspired after watching a reality cooking show challenge), eggnog with house-made cinnamon caramel on top, mimosa, german chocolate, vanilla caramel latte and chocolate malt milkshake.  This week come on by and try some other new Enjoy creations.  First up = Opal's new favorite:

Chocolate Pumpkin Pie...Chocolate cake with whipped up home-made pumpkin pie inside (crust & all!), topped with fresh pumpkin frosting and a little accent of dark chocolate.

Raspberry Chardonnay...Chardonnay cake, filled with organic raspberry preserves mixed with pastry cream, topped with fresh raspberry frosting.  We've done different varieties of raspberry chardonnay, but I think this one tops it's predecessors.  There is so much fresh raspberry flavor in this cupcake and the chardonnay cake is a great balance.

Vanilla Almond...Vanilla bean, almond meal cake, filled with almond pastry cream, topped with a vanilla almond frosting and slivered almonds.  I am not a fan of using extracts, but found a very pure organic almond extract so I caved and used it in the filling & frosting.

This week's line-up also includes a caramel creme brulee.  Our 2 most popular vanilla based cupcakes are the creme brulee & sugar daddy so this cupcakes is a marriage of the 2.  Please let us know what you think!

Comments

[Kevin]

You're Amazing! I love you and am always blown away by your talent.

[Tracy]

Those Pictures are beautiful! But when you have two of the most beautiful girls on earth what would one expect!