I really like to use fruit when I bake. Somehow it gives me a false sense of healthy. I simply choose to ignore all the butter, sugar, frosting and hyper focus on the fruit. Fruit is good for you. Fruit is healthy. Therefore these cupcakes are healthy!  

I used to make ‘em with strawberries, eons ago. But then I had a child who just had to be allergic to strawberries of all things. And food coloring, but that’s a different story all together. Ever saw a kid bounce off the walls after eating a handful of M&M’s? It ain’t pretty.  

I decided to just go ahead and replace the strawberries with raspberries. What do you know, they turned out fantastic. They don’t just taste wonderful, but they smell out of this world! I’m telling you, these cupcakes would make a fantastic addition to a little girl’s b’day party.  

Now if you’ll excuse me, I have to talk my son into wearing a dress with matching tiara for his 4th birthday.  

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I have a thing for creamy mustard soup. Is that a typically Dutch thing to eat? I don’t even know. Oh, trust me when I say I have no delusions about the nutritional value, but I really can’t help myself when I’m being served a huge bowl of this creamy goodness. It’s so delicious, especially when you dip crusty bread in it.

Now you have to admit that I’ve been really good about not using loads of cream in my recipes or sauces. Yes, I’ve been good! Admit it! Unfortunately this is and will always be one of my weaknesses and now I’ll tempt you with it, too. I’m evil like that.

But get this: I’m also addicted to onion soup. Choices. Choices. Life always boils down to choices. But does it really have to be a choice?

Of course not. Let’s combine the two!

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