I am a Honey Bee

All about my adventures with cooking, crafts, and travel

Cakes and Cupcakes

Tres Leches Cake

tres leches cake

I saw Bad Moms this weekend and I freaking L-O-V-E-D it!!!

It was hilarious and dead on with how I feel related to being a working mom.

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In summary… It’s god damn hard, but it’s the best thing ever. Hectic life filled with hilarious moments. And it really does take a village to raise kids. Maybe the village is for the kid, maybe the village is for you.

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Finding great mom friends is key. Shit, finding any great friend is key, but having people you can really relate to helps. Plus, there is a good chance you can dump your kid off at their house so you can get a break. And then you can do them the same favor. Also, it totally works to just hang at each other’s houses and let your kids run a muck while you chat (with some wine!)

I think you should go see it. The whole cast is great. The story is great. The sad moments are great (yeah, I cried). The funny parts are great.

Get some girlfriends together and go out for some drinks and then go see the movie.

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And if you can’t, then I suggest you watch the ladies of “I Mom So Hard“. I watch their videos and I cry laugh at them. they are so awesome and real.

In addition to going to see Bad Moms, I insist you make this Tres Leches Cake to celebrate this week’s Taco Tuesday. It’s a wonderful way to finish off  a taco dinner.

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I mean, you can’t resist a big slice of cake that has been soaked in a mixture of condensed milk, evaporated milk, and half and half. Damn good. Plus then it’s topped off with a whipped cream frosting.

I don’t know about you but I think a cake that is soaked in a mixture of 3 rich milks is pretty damn awesome. I am temped to add some rum to it next time. Oh that would be some trouble!!

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Lately, I have been putting vanilla bean paste in just about everything that calls for vanilla extract. I love getting to see all those flecks of vanilla beans in there. Bliss.

Something that this cake requires is a kitchen scale. It makes for more precise baking. Really, I try to use it for all of my baking. You can convert it to use a measuring cup but the weight will make the amount of each ingredient more exact. (Plus, you can weight your dogs food… fatties are on a diet!!!)

Grab yourself a big slice of this Tres Leches Cake for dessert!

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Tres Leches Cake

makes 1 9×13 cake, 24 small pieces

Ingredients

  • 6 3/4 ounces cake flour, plus extra for pan
  • 1 teaspoon baking powder
  • 1/2 teaspoon kosher salt
  • 4 ounces unsalted butter, room temperature
  • 8 ounces sugar
  • 5 whole eggs
  • 1 1/2 teaspoons vanilla extract

For the glaze

  • 1 (12-ounce) can evaporated milk
  • 1 (14-ounce) can sweetened condensed milk
  • 6 ounces half-and-half (or heavy cream)

For the topping

  • 2 cups heavy cream
  • 8 ounces sugar
  • 1 teaspoon vanilla extract
  • maraschino cherries

Process

  1. Preheat the oven to 350 degrees F. Lightly oil and flour a 13 by 9-inch metal pan and set aside.
  2. In a medium bowl, whisk together the cake flour, baking powder, and salt.Set aside.
  3. Place the butter into the bowl of a stand mixer. Cream together the butter and sugar on medium speed until fluffy, approximately 3 minutes. Stop to scrape down the sides of the bowl, if necessary.
  4. Add the eggs, one at a time, and mix to thoroughly combine. Then add the vanilla extract and mix to combine.
  5. In 3 batches, add the flour mixture to the batter, mix just until combined.
  6. Transfer the batter to the prepared pan and spread evenly. Bake on the middle rack of the oven for 20 to 25 minutes or until the top of the cake is lightly golden.
  7. Let the cake cool on a cooling rack for 30 minutes. Poke the top of the cake all over with a skewer or fork.
  8. Prepare the glaze while the cake cools completely. Whisk together the evaporated milk, sweetened condensed milk and the half-and-half (or heavy cream). Once combined, pour the glaze over the cake. Refrigerate the cake overnight.
  9. To make the topping, combine the heavy cream, sugar and vanilla into the bowl of a stand mixer. Using the whisk attachment, whisk together on low until stiff peaks are formed, then turn up to medium speed and whisk until thick.
  10. Spread the topping over the cake and allow to chill in the refrigerator until ready to serve. Cut and top each piece with a cherry.

Adapted from Alton Brown 

Post contains affiliate links 

Chocolate Chip Butterscotch Bundt Cake

Chocolate Butterscotch Banana Bundt

Growing up in New England, I know winter storm season well.

The season is long and it can produce winters filled with lots of snow or just a wee bit. There might be some epic storms that drop 20 inches with blizzard conditions, or you might just get dusting after dusting.

I loved tracking the weather patterns and the predictions of accumulations so much more than I loved dealing with the snow.

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That is one of the many reasons we are now living in Florida.

So now I get to follow Tropical Storm and Hurricane Warnings.

And that is what I am doing right now. Tropical Storm Colin… I’ve got my eyes on you.

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The storm shouldn’t be so bad, thankfully. So my plans to stay home in my PJ’s dissolved as the storm’s targeted landfall location moved North. We should still get plenty of rain and have some wind squalls but there should not be issues where we are specifically are located. So my day of baking, PJ wearing, and blasting music to dance around with Autumn will have to come with another storm.

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For years and years I did not like butterscotch but I started to turn the corner when I started to bake up the  Oatmeal Scotchie Cookies from Krusteaz and I now I am hooked. I even had ice cream the other night with butterscotch in it.

So now this cake is a favorite of mine since I am now hooked on butterscotch. And chocolate always is a winner. The glaze, oh man, that glaze ties it all together.

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Stormy weather or not, you need some cake in your life. Especially one that packed with butterscotch and chocolate chips and topped off with a chocolate glaze.

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Chocolate Chip Butterscotch Bundt Cake

Makes 1 bundt cake

Ingredients

For the cake

  • 1 cup unsalted butter, softened
  • 2 Cups sugar
  • 4 large eggs, at room temperature
  • 1 cup milk
  • 1 Tablespoon vanilla extract
  • 1 1/2 Cups Self-rising flour
  • 1 1/4 Cups all-purpose flour
  • 1 1/2 Cups butterscotch chips
  • 1 Cups chocolate chips

For the glaze

  • 1 Cup chocolate chips
  • 2-3 Tablespoons heavy cream

Process

  1. Preheat your oven to 350 degrees. Generously grease a bundt cake pan.
  2. In a large bowl/stand mixer, cream the butter and sugar together until fluffy, about 3 minutes. Add the eggs, one at a time, mixing well after each egg, about 1 minute for each egg. Add the vanilla extract and beat the mixture again.
  3. Combine the flours together and then add half of that to the butter mixture, beating well to incorporate. Then add half of the milk and beat again. Repeat this process to add the rest of the flour and milk.
  4. Mix in the chocolate chips and the butterscotch chips.
  5. Pour the batter into the prepared pan. Bake for 35-45 minutes, or until a toothpick that is placed into the center of the pan is clean of batter upon removal. Let cool for 45 minutes prior to removing the cake.
  6. While the cake is cooling, make the glaze. In 30 second incriments, melt the chocolate on 50% heat in a microwave safe bowl. Stir after every 30 seconds. When the chips are about 75% melted add in the 2 Tablespoons of heavy cream, mix well. Microwave a bit more to make completely smooth. Add more heavy cream only if you desire a thinner glaze. Pour on the bundt cake and enjoy!

Adapted from Buttercup Bake Shop Cookbook

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Post contains affiliate links.

 

 

Halloween Monster Cupcakes

Halloween Monster Cupcakes

Boo! Halloween is less than a week away and we are still scrambling with our costumes.

Well, we have Autumn’s all set as she is going at Minnie Mouse – of course! But Price and I are trying to figure out what to do for us. Get dressed up? Skip it? Do a family theme? Do whatever?

Ultimately, it will be fun as Autumn will love it, so it will be great but right now I’m all over the place.

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Don’t get me wrong, I love Halloween but the dressing up part leaves me all panic-y until the last minute. We’ve had years when we have gone all out for parties but the past 3 years have been hard with either being super pregnant, having a wee one, and now a toddler who gets to bed at 6.30. Limits out trick or treating time, plus not many people give out candy by us, which is why we don’t get many, which is why I say to myself, why bother dressing up? I’m just in a quasi sick funk this week and need to shake it off!!

What are you doing? Are you getting dressed up? Skipping it? Handing out candy? Turning the light off?

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I recently brought these Monster Cupcakes to Autumn’s daycare for the kids to enjoy. They enjoyed them as a fun afternoon treat to celebrate the upcoming Halloween.

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These cupcakes are really easy to make. You can follow my instructions and use a boxed mix and cans of frosting, or you can make it all homemade. It just depends on your preference (and time constraints). You really can’t go wrong with how you decorate them either. It’s fun to be creative. Plus you can def involve kids!

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Whip a batch of these frightfully delicious cupcakes for Halloween!!!

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Halloween Monster Cupcakes

Makes 18 cupcakes

Ingredients

  • 1 box of cake mix for the cupcakes, and accompanying ingredients
  • 2 containers of frosting in bright colors
  • 5 Twizzlers’ Pull and Peels candies
  • 36+ eye candies

Process

  1. Preheat your oven to 350 degrees. Line 18 cavities of 2 muffin tins with cupcake liners.
  2. Prepare the cake mix according to the package instructions.
  3. Evenly portion out the batter in the 18 cupcake liners. Bake according to package instructions. (As you are putting a bit more batter in each cupcake to make 18, instead of 24, it might take a bit linger than the package instructions.)
  4. Once the cupcakes have fully cooled, frost half with one color, and the other half with the other color.
  5. Cut the Twizzlers in half, then half, and half again to create 8 1″-long pieces. Either fray the pieces by separating the 9 ‘fibers’ while leaving a bit connected at one end. Or completely separate the 9 ‘fibers’.
  6. Decorate each cupcakes with 2-3 candy eyes and the Twizzlers pieces to make fun hair!

 

 

 

German’s Chocolate Cake Waffles

German's Chocolate Cake Waffles

Yesterday was Price’s Birthday!! Yay!!!

Price’s favorite cake is German’s Chocolate Cake so I had to make these in his honor.

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Price love German’s Chocolate Cake as it’s not your typical chocolate cake. It’s a nice dense cake that is then loaded up with a rich frosting that is made from cooked evaporated milk, shredded coconut, and pecans. That caramely coconut pecan frosting is signature to the cake. It makes every bite the perfect way to celebrate a birthday. (Plus, Price thinks it’s at it’s very best when served with some coffee ice cream!)

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I believe that you should be able to celebrate your birthday all day and if that means eating waffles that are basically like cake, then go for it!!

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While Price enjoyed his German’s Chocolate Cake Waffles, he was a bit bummed that it wasn’t like when I made brownie waffles or when I made Birthday Cake Waffles using cake mix. He was looking for the typical super sweet coconut frosting to be spread on the waffle. And I was trying to go for a more breakfasty waffle so I decided to be more inspired by the frosting than just adapt it.

I just reason that you can have breakfast AND cake later on. HAHA!!

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For these waffles, I made a chocolate waffle with a chocolate and pecan compound butter that was then topped off with loads of toasted coconut and chopped pecans. And pure maple syrup. And whipped cream. (Price is spoiled!)

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I think that the compound butter was perfectly sinful! It was chocolatey, nutty, and perfectly sweet. And butter is butter so that’s always good. I prefer using Kerrygold because it is such a great quality and is flavorful. You might ask yourself why should you care about the butter as the rest of the ingredients are going to mask any flavors from it. Trust me, it’s still worth it.

Most of all, I loved the combination of the flavors and the textures. It’s exactly why Price loves

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German’s Chocolate Cake Waffles

Ingredients

For the Waffles

  • 1 3/4 cups all-purpose flour
  • 3 tablespoons sugar
  • 1/2 cup Dutch process cocoa powder
  • 1 teaspoon baking powder
  • 1 teaspoon salt
  • 1/2 teaspoon baking soda
  • 3 whole eggs
  • 2 ounces unsalted butter, melted and slightly cooled (I suggest Kerrygold)
  • 1 teaspoon pure vanilla extract
  • 16 ounces buttermilk, room temperature
  • Vegetable spray, for waffle ironFor the Compound Butter
  • 4 ounces unsalted butter, at room temperature (I suggest Kerrygold)
  • 1/4 Cup powdered sugar
  • 2 Tablespoons dutch processed cocoa powder
  • 1/4 Cup finely chopped pecans

Toppings

  • 1/2 Cup Chopped Pecans
  • 1 Cup Shredded Coconut
  • Maple Syrup
  • Whipped Cream, Optional (but encouraged!)

Process

  1. Preheat waffle iron according to manufacturer’s directions.
  2. In a medium bowl whisk together the flour, sugar, cocoa powder, baking powder, salt, and baking soda.
  3. In another bowl beat together the eggs. Add in the melted butter, vanilla extract, and then add the buttermilk.
  4. Add the wet ingredients to the dry and stir just until combined. Allow to rest for at least 5 minutes.
  5. Ladle the recommended amount of waffle batter onto the center of the iron. Cook until steam stops escaping the sides of the waffle iron, and the waffle is crispy and easily removed from iron. Serve immediately or keep warm in a 200 degree F oven until ready to serve.
  6. To make the compound butter, combine all of the ingredients in a bowl. Blend until completely mix through.
  7. In a skillet, over low heat, toast the chopped pecans and shredded coconut. Mix to prevent burning. Toast until the coconut is golden brown.
  8. Serve by plating a warm waffle, dollop butter on the waffle, sprinkle with the toasted pecans and coconut, drizzle with maple syrup, and add whipped cream. Enjoy!

Waffle recipe adapted from Alton Brown

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Kerrygold has provided me with butters to use in the creation of these waffle recipes for my #WaffleWednesday series. All thoughts and opinions are my own.

Thanks for all of your comments. I appreciate them all.

Double Chocolate Zucchini Bundt with Chocolate Frosting

Double Chocolate Zucchini Bundt with Chocolate Buttercream

 

You’ve Got Mail.

If it was 1998 my phone would be SCREAMING at me right now.

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You see, I tried to really disconnect this July 4th vacation. We went up to Price’s mom’s house in Maine on Wednesday night and just got back tonight (Monday night, as I write this while watching The Bachelorette). In that time I finished a book and read another, worked on my tan, drank some refreshing wine, and ate way to much food. Hello food baby. So bad, but so good, no?

Aside from some IG and a bit of FB checking I was really disconnected. I didn’t turn on either laptop I brought. I didn’t check Twitter. There is no TV in the the house. Well, there is but there is no antennae so you can’t actually watch it. ha! But, I mainly took an email break. And it felt so good. I’m dreading check it again, but ya gotta do what ya gotta do. At least it was a nice break.

I think we should all unsubscribe from all out junkie email alerts. Who’s with me! Let’s do it! I’ll start… ready go.

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Anyway, this cake is something you need to subscribe to. What? Ugh, I’m tired and I am making no sense. Just make and enjoy this cake. For real.

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I love zucchini bread so I knew I would love this Double Chocolate Zucchini Bundt. Yes! And then I trashed it up with Chocolate Buttercream Frosting. And then sprinkles. Sprinkles make it so pretty. And the zucchini makes it healthy. Totes.

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I struggle with getting bundts out of their pans. It kills me when I mess it up. But I was actually successful this time. But then I covered it all up with frosting. Go figure! But if you mess up your bundt just remember that you can cover up any mess with the yummy frosting. No one has to know! shh!!

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Wish me luck tomorrow when I really 100% connect to real life again and check my oodles and oodles of email. Ugh!

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Double Chocolate Zucchini Bundt with Chocolate Frosting

Makes 1 10″ bundt cake

Ingredients

For the cake

  • 12 Tablespoons butter, a room temperature
  • 1/2 cup  vegetable oil
  • 1 2/3 cups granulated sugar
  • 1 teaspoon vanilla
  • 1 teaspoon baking soda
  • 1/2 teaspoon baking powder
  • 1/2 teaspoon salt
  • 2 large eggs
  • 1/2 Cup Greek yogurt or sour cream
  • 2 1/2 Cups flour
  • 3/4 Cup Dutch-process cocoa
  • 2 teaspoons espresso powder, optional to enhance the chocolate flavor
  • 2 1/2 to 3 cups shredded zucchini (12 ounces)
  • 1 cup (6 ounces) chocolate chips

For the frosting

  • 1/2 Cup butter, at room temperature
  • 1/2 Cup milk
  • 1 Cup ( 6 ounces) chocolate chips, melted
  • 3 Cups powdered sugar

Sprinkles

 

Process

  1. Preheat the oven to 350°F. Lightly coat a bundt pan with baking spray and cocoa powder.
  2. In a large mixing bowl, cream together the butter, oil, sugar, vanilla, baking soda, baking powder, and salt. Beat in the eggs, one at a time until each is incorporated.
  3. Stir in the sour cream or yogurt alternately with the flour, starting and ending with the flour. Stir in the cocoa and espresso powder, mixing until smooth. Finally, fold in the zucchini and 1 cup of chocolate chips.
  4. Spoon the batter into the prepared pan. Bake the cake for 40-45 minutes or until a cake tester inserted in the center comes out clean. Remove the cake from the oven and cool on a rack.
  5. To prepare the frosting beat the butter until light and fluffy. Add the milk and beat to combine. Add the melted chocolate and continue to beat to incorporate. Lastly, in small batches, add the powdered sugar, while the mixer is off; beat until the frosting is smooth and fluffy.
  6. Frost the bundt cake and generously cover with sprinkles.

Cake adapted from Parsley, Sage & Sweet, Frosting by I am a Honey Bee

Dark Chocolate Bacon Cupcakes with Peanut Butter Frosting

Dark Chocolate Bacon Cupcakes with Peanut Butter Buttercream

These cupcakes are so friggin’ amazing.

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When Price and I finished our 2nd Whole30 at the end of April these were our big treat to celebrate completing it. And they were such a great way to celebrate!

As your diet while doing Whole30 is quite limited (amazing, but limited), you really should slowly introduce foods one at a time slowly while going back and forth to the Whole30 diet guidelines to see if things bother you. Since we had already (hap hazardly) done one reintroduction to ‘normal’ foods after our first Whole30 in February we just jumped at our chance to stuff our faces with these cupcakes.

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They were everything we had been thinking of those long 30 days.

The bacon.

The chocolate

The peanut butter.

Come, on… shut up!

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In fact I made these bad boys on Sunday, froze them, thought about them endlessly, and then inhaled a thawed Cupcake for dessert on Friday. They held up really, really well. Now I am scheming on making more and more cupcakes to freeze so we always have something sweet on hand. I’m thinking I need to get a deep freezer! ha!

I was tempted to make a chocolate frosting but at the last moment I asked Price if he thought a peanut butter frosting would be good and he picked that. I think it was the better choice in the end as well.

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I prefer to cut my bacon before cooking it whenever I am using crumbled bacon in a recipe. I just find it easier to work with. Plus, I prefer the bigger pieces of bacon in the cupcake. If you don’t want ‘big’ pieces then feel free to cook the bacon and then chop it up, you’ll get a more crumbly bacon that way.

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One thing to note when making them is that the batter is pretty thin, compared to most other cake batters I have made. Do not worry! They come out perfectly.

I mean, what’s better than a chocolatey cupcake studded with bacon topped off with a light and fluffy peanut butter buttercream!?!?

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Dark Chocolate Bacon Cupcakes with Peanut Butter Frosting

Makes 24 cupcakes

Ingredients

For the Cupcakes

  • 1 pound bacon
  • 2 Cups all-purpose flour
  • 3/4 Cup cocoa powder
  • 2 Cups sugar
  • 2 teaspoons baking soda
  • 1 teaspoon baking powder
  • 1/2 teaspoon salt
  • 2 eggs, at room temperature
  • 1 Cup cold coffee, preferably strong
  • 1 cup buttermilk
  • 1/2 cup vegetable oil

For the Frosting

  • 1/2 Cup unsalted butter, at room temperature
  • 2/3 Cup creamy peanut butter
  • 1 teaspoon vanilla extract
  • 1/2- 2/3 Cup milk
  • 6 Cups confectioners sugar
  • 1 Tablespoon Cocoa Powder, for dusting

Process

  1. To make the cupcakes, begin by preheating the oven to 375 degrees F. Fill 2 12-cup cupcake pans with liners.
  2. Using a scissor, cut the bacon into 1/4″ wide pieces. Cook the bacon in a large, deep skillet. Cook over medium-high heat until evenly brown. Drain and set aside.
  3. In a large bowl, stir together the flour, cocoa powder, sugar, baking soda, baking powder and salt.
  4. Pour in the eggs, coffee, buttermilk and oil into the dry ingredients mixture. Stir just until blended. Mix in 3/4 of the bacon, reserving the rest for garnish.
  5. Spoon the batter into the prepared cups, dividing evenly. 
  6. Bake 20-25 minutes, until the tops spring back when lightly pressed. Cool for 15 minutes in the pan prior to removing a wire rack. When cool, frost the cupcakes. 
  7. To make the frosting, beat the butter until light and fluffy.
  8. Top with the remaining bacon and then dust with the additional cocoa powder.

Cupcake sourced from All Recipes, frosting by I am a Honey Bee

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Also…

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Pineapple Upside Down Cake and a #MadMenBlogParty

Pineapple Upside Down Cake

Hey, remember that time I wanted to dye my hair like Joan from Mad Men? And it ending up being a total flop!!!

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Ooph, Christina Hendricks can rock the red hair, me- not so much. I just never could achieve the right kinda of red. Plus, I really don’t have the right coloring for it. I liked this red, but then it would fade so quickly while staining all our white washcloths, towels, and pillowcases. Then I played around with it myself and it got bright red. And then gave up and decided that I wasn’t Joan and had to just live with it. ha!

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The final season of Mad Men is starting this Sunday night and I am not excited about it. No, that’s wrong. I am really excited it is starting back up, but I am not excited that it is the final season. I’m so torn!! I already am dealing with the fact that Cougar Town had its series finale on Tuesday. At least we got to have fun with my Penny can and drink wine!

I love when I get to incorporate food into something, like when I did all my NASCAR related “Sprint Cup Snacks” posts and created recipes based upon where they were racing each week. So when this #MadMenBlogParty popped up I was really excited because it would mean I’d get to whip up something all vintage-y.

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To me a Pineapple Upside Down Cake would be a dessert that Betty Draper would whip up for a dinner party. And then Betty Francis would actually eat. ha!

Typically Pineapple Down Cakes are made in cast iron skillets, but I didn’t have a cast iron skillet large enough for the cake so I just used a 9″ round cake pan. I adjusted the process of melted the butter in the skillet to just melting it and then pouring it in the pan. I think it worked out really well.

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It looked beautiful. I loved the geometry of it. Plus, the red cherries in the center of the pineapple rings where so lovely. A nice pop of color in it.

So enjoy Sunday’s episode and the rest of the season! I know it will be amazing. It will be hard to say good bye to it once it wraps up, but at least it was a great run. Oh man, the fashion, the drinks, the story-lines. And Don Draper. Yum.

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Plus, what’s Mad Men viewing without some drinking so check out this drinking game. Not drinking? No worries, I’m not either now while doing Whole30, so just play with Mad Men bingo!

No matter what, enter this fun giveaway and be sure to check out Tom and Lorenzo’s episode and fashion recaps on Monday morning. I can’t wait!

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In the mean time…

madmenparty

Join us for a #‎MadMenBlogParty‬!

Cocktails

Appetizers

Desserts

MAD MEN BLOG PARTY GIVEAWAY

Enter the Rafflecopter giveaway to win an adorable vintage 4.5 qt Pyrex mixing bowl (valued at $30)! Fancy martini glass! $100 giftcard from Modcloth! YES PLEASE!!!

Pineapple Upside Down Cake

Makes a 9″ cake

Ingredients

  • 1 1/3 Cups all-purpose flour
  • 3/4 Cup sugar
  • 2 teaspoons baking powder
  • 1/2 teaspoon salt
  • 1/4 Cup vegetable oil
  • 3/4 Cup milk
  • 1 teaspoon vanilla
  • 1 egg
  • Zest of 1 lime
  • 1 tablespoon fresh lime juice
  • 1/4 Cup butter (1/2 stick)
  • 1/2 Cup dark brown sugar
  • 1 20-ounce can pineapple slices 
  • 7 maraschino cherries
  • 1/3 Cup chopped pecans

Process

  1. Preheat the oven to 350 degrees Fahrenheit.
  2. In a mixing bowl, sift together the flour, sugar, baking powder, and salt.
  3. Add the oil and milk to the bowl and beat for 1 minute. Add the vanilla, egg, lime rind, and lime juice, blending just until well combined.
  4. Melt the butter and pour into the bottom of your 9″ round baking pan. Sprinkle the brown sugar around the bottom of the pan.
  5. Arrange the pineapple slices on the brown sugar. Place 1 cherry in the center of each pineapple ring and then sprinkle the pecans on the pineapple slices. Pour the batter evenly over the top and bake for 45 minutes.
  6. Remove from the oven and cool the cake in the pan for 5 minutes. Turn the cake out onto a circular platter.

Adapted from Martha Stewart