Cocoa Brownies

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So Wednesday night a friend came over for enchiladas and then we made brownies.  They are amazing!! Very rich and Chocolaty!! The End. 

Instagram Photo

Cocoa Brownies by Alton Brown - Foodnetwork.com
Yield: 16 Brownies
Ingredients:
Soft butter, for greasing the pan
Flour, for dusting the buttered pan
4 Eggs
1 Cup Sugar
1 Cup Brown Sugar
8 Ounces Melted Butter, unsalted
1 1/4 Cups Cocoa, sifted
2 Teaspoons Vanilla extract

1/2 Cup Flour, sifted1/2 Teaspoon Kosher Salt

Directions:

1. Preheat the oven to 300 degrees F. Butter and flour an 8-inch square pan.
2. In a mixer fitted with a whisk attachment, beat the eggs at medium speed until fluffy and light yellow. Add both sugars. 
3. Add remaining ingredients, and mix to combine.
4. Pour the batter into a greased and floured 8-inch square pan and bake for 45 minutes. 
5. Check for doneness with the tried-and-true toothpick method: a toothpick inserted into the center of the pan should come out clean. When it's done, remove to a rack to cool. Resist the temptation to cut into it until it's mostly cool.
6. Enjoy!!

SERVINGS: 16 (PER BROWNIE); Calories: 243; Total Fat: 13 grams; Saturated Fat: 8 grams; Protein: 3 grams; Total carbohydrates: 28 grams; Sugar: 22 grams Fiber: 1 grams; Cholesterol: 83 milligrams; Sodium: 82 milligrams

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S'mores Cookie Bars

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Happy Super Bowl Sunday!! I hope everyone had a great party with lots of delicious food and treats!  I made these to bring to a friends super bowl party, and they were a huge hit!! How could you go wrong with all the S'mores ingredients packed into a cookie!?  Whats amazing is the graham cracker stays crispy on the bottom, and then if you cook the cookie part just right then it stays gooey, and you can really taste the marshmallow.   This is an All-American treat for an All-America day!! Enjoy!!!









S'mores Cookie Bars - Adapted from Lovintheoven.comYield: 32 SquaresIngredients:
11 Tablespoons Unsalted Butter, softened
1 Cup Brown Sugar, packed
½ Cup Granulated Sugar
2 Large Eggs
1 Teaspoon Vanilla
1 Teaspoon Baking Soda
½ Teaspoon Salt
1/2 Teaspoon Cinnamon
2 ½ Cups Flour
1 Cup Semi-Sweet Chocolate Chips
1 Cup Mini Marshmallows
3 Regular sized Hershey’s bars, broken into pieces
1-2 Packages Graham Crackers, broken into squares

Directions:

1. Preheat the oven to 375 degrees. Line baking pans with parchment paper. I used one 11x17 pan and one 9x13 pan but you can really use any sized pans you want.
2. Lay out graham crackers side by side on the pans as close as possible (they should be touching).
3. Cream together the butter and both sugars. Add the eggs and vanilla.
4. Gradually mix in the dry ingredients: flour, baking soda, salt and cinnamon.
5. Fold in the chocolate chips and marshmallows. 
6. Chill dough in refrigerator for 1 hour.
7. Place rounded tablespoons of dough on graham crackers.
8. Bake for 5 minutes then remove from oven to press Hershey’s bar pieces on to the top. 
9. Bake for and additional 5 – 7 more minutes or until dough is beginning to turn golden brown at the edges. 
10. Make sure cookies are completely cool before cutting, otherwise you'll end up with a doughy mess!
11. Enjoy!!

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Valentine's Day Sweet & Salty Popcorn

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Its almost that time of year!! Valentine's Day is right around the corner I am scrambling to post a few fun ideas.  Here is a quick and easy recipe for anyone.  Its great for kids and men!  The classic salty and sweet combination here taste great.  How could you go wrong with honey roasted peanuts, 2 types of M&Ms, 2 types of chocolate, and marshmallows all mixed in with popcorn!?  Whats great about this recipe is you can change it up for any holiday or special occasion.  Enjoy!



Sweet & Salty Popcorn - Adapted from Theyummylife.comYield: Lots!Ingredients:
8 Cups Popcorn (I use light butter)
1 Cup Honey Roasted Peanuts
1/2 Cup M&Ms Regular1/2 Cup M&Ms Peanut Butter
1/2 Cup Milk or Semi-Sweet Chocolate Chips
1/2 Cup White Chocolate1/2 Cup Mini Marshmallows
1 Tablespoon Canola Oil, divided
1 Teaspoon Salt
Decorating Sprinkles (red coarse sugar, pink nonpareils, or similar)
Directions:

1. Spread popcorn on a large baking sheet that has been lined with parchment or waxed paper.
2. Sprinkle peanuts and M&Ms evenly over top. 
3. Combine chocolate chips with 1/2 tablespoon oil and melt in microwave. With spoon, drizzle evenly over popcorn mixture. 
4. Sprinkle with coarse sea salt. Add food coloring and 1/2 tablespoon oil to white chips, melt, and drizzle over popcorn mixture. 
5. Sprinkle with decorating red sugar and pink nonpareils. After melted drizzles harden, break into pieces and store in airtight container or sealed plastic bags.
6. Enjoy!!

*Modify food coloring and M&M colors for any occasion: colors of sports teams or schools, green for St. Patrick's Day, red/blue for 4th of July, black/orange for Halloween, red/green for Christmas, etc. Food coloring can be omitted entirely--use plain white melted chocolate and rely on M&Ms and sprinkles to add color to the mix.
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Reece's Peanut Butter Hearts

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Valentine's Day is coming!!! Here are some homemade Reece's Peanut Butter hearts.  They are as close as it gets to the real thing.  My boyfriend loves Reece's so I made these for him.  I haven't got down the dipping or decorating yet.  Its harder then it looks dip things in chocolate, and I am not very good at it.  Out of about 20, only about 4 came out presentable.  I think using the candy melts are easier then using real chocolate,  the thinner the coating the easier to work with.  Well I am going to pick up my boyfriend from the airport today and I will surprise him with one of these.  If he likes it, then we know they are good!  Wish me luck!




Reece's Peanut Butter Cups - Adapted from Flour Me With Love
Yield: 2 dozen, depending on thickness
Ingredients:
1/4 Cup Butter
1 1/2 Cups Creamy Peanut Butter
1/8 Teaspoon Salt
4 Cups Powdered Sugar
2-3 Tablespoon Milk
Chocolate (or white, or pink) for coating

Directions:

1. Cream together the butter, peanut butter and salt.
2. Slowly mix in the powdered sugar until it becomes crumbly.
3. Add the milk and mix until it starts to come together.
4. Pour out onto a flat surface.
5. Knead together until it forms a ball.
6. Roll out to desired thickness.
7. Cut out whatever shape you like; I like hearts.  Place them on a cookie sheet. 
8. Place in freezer for about 30 minutes.  Melt the chocolate, let them cool a little bit, then start dipping and decorating.
9. Enjoy!!

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Churro Bites

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Yummo!!


Baked Mini Churro Bites - Adapted from Sweet Tooth
Yield: 30 mini churro bitesIngredients Churros bites:
1-1/2 cups all purpose flour
1 tsp baking powder
1/2 tsp salt
1/2 tsp cinnamon
1/4 tsp ground nutmeg
1/2 cup granulated sugar
1/3 cup unsalted butter, at room temperature
1/2 tsp pure vanilla extract
1 egg
1/2 cup milk

For the cinnamon sugar topping:
1/4 cup butter (1/2 stick)
1/2 cup sugar
1-1/2 tsp cinnamon

Directions:

1. Preheat the oven to 350 degrees and spray a pan of mini muffin tins with cooking spray.
2. In a medium bowl, whisk together the flour, baking powder, salt, cinnamon, and nutmeg. Set aside.
3. In the bowl of an electric mixture, beat together the sugar and butter on medium-high speed until light and fluffy, about 2-3 minutes.
4.  Add the egg and vanilla and beat until well combined.
5. With the mixer on low speed, slowly alternate adding the flour mixture and milk, starting and ending with the flour. Mix until just incorporated. 
6. Use a small cookie scoop to fill each muffin tin and bake for 15-18 minutes, or until just golden brown.
7. While the churro bites are baking, melt butter in a bowl and combine cinnamon and sugar in a shallow dish.
8. When churro bites are done, immediately remove from the pan and dip each bite in the butter and roll in the cinnamon sugar mixture. Enjoy immediately or store in an airtight container for 2-3 days.
9. Enjoy!!

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Brooklyn Bridge wedding cupcakes

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For those who live in Brooklyn or just love the BK, check out these very special wedding cupcakes, paired with a cake, for Brianna and Peter's wedding held at Brooklyn Bridge Park. They feature an illustration of the Brooklyn Bridge, as well as the wedding date and bride and groom's names, and are by New York City custom dessert company Man Bakes Cake, via their Facebook page. The colors on hte 150 cupcake toppers matched the rest of their wedding theme; the bride used a picture board for inspiration. See more photos from this wedding here. Contact the man of Man Bakes Cake, Rudy Martinez, about custom orders at martinez_rudy at msn.com and find out more at manbakescake.blogspot.com/.

Coney Island competitive cupcake eating contest to be held June 30th

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This year, it's not just hot dogs that will be competitively eaten, but cupcakes as well! One June 30th, a cupcake eating contest will be held at Demo's Wonder Wheel, judged by Georgetown Cupcake owners and DC Cupcakes stars Katherine Kallinis and Sophie LaMontagne. From Brooklyn Daily:

“It’s going to be wild,” LaMontagne, co-owner of the famed cupcakery Georgetown Cupcake, told Brooklyn Daily. “We’ve never done a cupcake-eating contest before.”

Seven professional competitive eaters from All Pro Eating, the organization sanctioning the event, will square off at 5 pm on W. 12th Street to see who can scarf down more vanilla cupcakes with vanilla buttercream frosting in eight minutes, event organizers said.

LaMontagne predicted that the winner will eat around 60 treats — but even that would fall short of the record set by Pat “Deep Dish” Bertoletti, who ate a stunning 72 cupcakes in just six minutes at the Isle Waterloo World Cupcake Eating Championship in April.

And via the Georgetown Cupcake Facebook page, here's their summer flip flop cupcakes, available only by pre-order at georgetowncupcake.com - the flavors are strawberry, lemon blossom, key lime and orange blossom.

Weekend must-see: Fast Times at Ridgemont High cupcakes

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The one and only blogger Sugar Swings! Serves Some has created a cupcake homage to the movie Fast Times at Ridgemont High, with each main character getting their own cupcake! And Van Halen tickets made out of candy melt coated graham cracker. Make sure to visit the blog for the full description and explanation of how each cupcake was made, it's worth it.

So....true confession time: I have never seen Fast Times at Ridgmont High so some of these sayings are over my head but I still adore these cupcakes. And I love the Phoebe Cates (Linda Barrett) bikini and the burger cupcake! A very impressive job and I can't wait to see what she cooks up next.Photos via Flickr.

Second Sprinkles Cupcakes' 24-hour Cupcake ATM to open in Houston

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The Houston Chronicle reports that Houston, Texas will be getting the second 24-hour cupcake ATM from Sprinkles Cupcakes "by summer's end," following the first in Beverly Hills (and New York City is supposedly getting three, but it's unclear when that is happening). From the article:

The 24-hour Cupcake ATM, which only takes debit and credit cards, offers around a dozen flavors along with a sugarless version for dogs and can hold 600 cupcakes.

Nelson selected the store at 4014 Westheimer for the second Cupcake ATM partly because it is next to an Apple flagship store. "We thought their tech-focused customers would enjoy the technology of the machine," he said.

A video camera inside the machine lets customers watch a robotic arm grab their boxed cupcakes.

Each machine costs the company about $100,000, he said, and Sprinkles spends another $100,000 for a build-out, which includes a new facade behind the machine.

Founded seven years ago, Beverly Hills-based Sprinkles owns and operates 10 cupcake shops in the U.S. and is considered to be a pioneer cupcake bakery.

A cupcake in the store costs $3.50, and a boxed machine cupcake is $4. A boxed cupcake in the store is $5.25.

Watch a video of how the cupcake ATM works here. Find out more about Sprinkles Cupcakes at sprinkles.com and their Facebook page.

Triple berry stuffed French toast, raspberry hazelnut, chocolate pretzel salted caramel and oatmeal cookie cupcakes and more

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All of these outrageous (in a good way) cupcakes are by My Delight Cupcakery in Ontario, California, via their Facebook page. They all wowed me, but the one I'd most want to try is the third one here, the Ultimate Chocolate Covered Pretzel cupcake, which comes with an over the top description: "decadent dark chocolate cake, with a pretzel crust bottom, filled with creamy salted caramel, frosted with peanut butter buttercream, drizzled with rich chocolate ganache, salted caramel, edged in pretzel and peanut pieces, topped with a hand dipped chocolate covered pretzel." See this Facebook album for descriptions of all the cupcakes. Contact them at info at mydelightcupcakery.com or 909-988-4151 and visit mydelightcupcakery.com for more information.


Triple berry stuffed french toast: Light and fluffy french toast inspired cake, stuffed with cream cheese and a fresh berry filling, frosted with a light and buttery maple frosting, topped with 2 pieces of french toast, fresh berries and a drizzle of maple syrup.









They also have a cupcake truck which you can commission for events by emailing MyDelight.Truck at gmail.com!

Browned Butter Vanilla Bean Shortbread

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Delicious!


Browned Butter Vanilla Bean Shortbread - Adapted from Cooking Light
Yield: 30 squares
Ingredients:
2 cups all-purpose flour
1/4 cup cornstarch
1/4 teaspoon salt
1/2 cup butter, browned (see below)
1/2 cup canola oil
1 tsp vanilla extract
1/2 cup sugar
1 vanilla bean, split lengthwise

Browned Butter
Directions from Smitten Kitchen

1. Cut butter into four or five pieces and cook butter in a small heavy saucepan over medium heat, stirring frequently, until it has a nutty fragrance and flecks on bottom of pan turn a light brown, anywhere from 4 to 7 minutes. 
2. It helps to frequently scrape the solids off the bottom of the pan in the last couple minutes to ensure even browning. Transfer butter to a bowl and chill until just firm, about 1 hour.

Preparation

1. Preheat oven to 350°.
2. Line bottom and sides of a 13 x 9–inch baking pan with foil; coat foil with cooking spray, and set aside.
3. Weigh or lightly spoon flour into dry measuring cups; level with a knife. Combine flour, cornstarch, and salt in a large bowl; stir with a whisk.
4. Place butter in a medium bowl; beat with a mixer at medium speed 2 minutes or until light and fluffy (since you've altered the butter by browning it, this butter won't act the same as it would if it were just softened). 
5. Add oil; beat with a mixer at medium speed 3 minutes or until well blended. Add extract. Gradually add sugar, beating well. Scrape seeds from vanilla bean, and add seeds to butter mixture; discard bean (better yet, put it in your extract!). 
6. Add flour mixture, beating at low speed just until blended. Spoon dough into prepared pan. Place a sheet of heavy-duty plastic wrap over dough; press to an even thickness (I used an offset spatula instead and it worked great). Discard plastic wrap. 
7. Bake at 350° for 30 minutes or until edges are lightly browned. 
8. Cool in pan 5 minutes on a wire rack; cut into 32 pieces. Carefully lift foil from pan; cool squares completely on a wire rack.
9. Enjoy!!

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Strawberry Banana Muffins

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Perfect breakfast muffin!!

Strawberry Banana Muffins - Adapted from Sweetpeaskitchen.comYield: 12 MuffinsIngredients:
1/2 cup (1 stick) unsalted butter, melted
3/4 cup light brown sugar
2 large eggs, lightly beaten
1 teaspoon pure vanilla extract
2 large ripe bananas, mashed (about 1 cup)
1 cup fresh strawberries, cut into bite sized pieces
2 1/4 cups all-purpose flour
1 1/2 teaspoons baking powder
1/4 teaspoon baking soda
1 teaspoon ground cinnamon
1/2 teaspoon salt

Directions:

1. Preheat oven to 350 degrees F. Position rack in center of oven. Line 12 muffin cups with muffin liners or spray with nonstick cooking spray.
2. In a small saucepan melt the butter. Set aside.
3. In a medium bowl whisk together the brown sugar, eggs, vanilla extract and mashed banana. Add the melted butter and stir to combine.
4. In another large bowl combine the flour, baking powder, baking soda, cinnamon, and salt. Fold in the berries, making sure they are coated with flour.
5. Add the wet ingredients to the dry ingredients and stir just until combined.
6. Divide the batter evenly among the 12 muffin cups. Bake until muffin tops are golden and just firm, 20 to 24 minutes, rotating halfway through baking time. Cool muffins in muffin tin for 5 minutes, then transfer to wire rack and cool 5 minutes before serving.
7. Enjoy!!

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Oatmeal Coconut Cookies

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Even people who don't like coconut will love these cookies!

Oatmeal Coconut Cookies - Off a bag of Coach's Oats
Yield: 3 Dozen Cookies
Ingredients:
1/2 Cup Butter, Unsalted and Room temperature
1/2 Cup Sugar
1/2 Cup Brown Sugar, packed
1 1/2 Teaspoon Vanilla
1 Egg
1 Tablespoon Milk
1/2 Teaspoon Baking Soda
1/2 Teaspoon Baking Powder
1/4 Teaspoon Salt
1 Cup Flour
1/2 Cup Rolled Oats
1/2 Cup Coach's Oats
1 Cup Coconut

Directions:

1. Preheat oven to 350.
2. Cream the butter with the sugars until light and fluffy.
3. Add the egg, vanilla and milk.  Mix just until combined.
4. Add the flour, salt, baking powder, and baking soda.  Be sure not to overmix!
5. Once all mixed, add the oats and coconut.  Mix just until combined.
6. Scoop tablespoon size dough balls onto a prepared cookie sheet.
7. Bake cookies 12-15 minutes or until golden brown around the edges.  Let cool.
8. ENJOY!!

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Banana Coconut Muffins

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Best breakfast muffin!

Banana Coconut Muffins - Adapted from Epicurious
Yield: 12 MuffinsIngredients:
1 1/4 cups all-purpose flour
1 teaspoon baking powder
1/4 teaspoon salt
2 very ripe bananas, mashed (3/4 cup)
1 stick (1/2 cup) unsalted butter, melted
2/3 cup sugar
1 large egg
1/2 teaspoon vanilla
3/4 cup sweetened flaked coconut - I used unsweetenedDirections:

1. Put oven rack in middle position and preheat oven to 375°F. Line muffin cups with liners.
2. Whisk together flour, baking powder, and salt in a bowl. Whisk together bananas, butter, sugar, egg, vanilla, and 1/2 cup coconut in a large bowl until combined well.
3. Fold in flour mixture until flour is just moistened.
4. Divide batter among lined muffin cups and sprinkle with remaining 1/4 cup coconut. Bake until muffins are puffed and golden, about 25 minutes. Transfer muffins to a rack and cool slightly.
5. Enjoy!!

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Blueberry Peach Cobbler For Two

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This is a delicious and easy summer recipe! It only takes about 10 minutes to get in the oven and 30 minutes to cook and its worth the wait!!  This recipe is perfect for two people, but it can easily be made for more.

Ready for the oven!

Yum!

ALL GONE!

Blueberry Peach Cobbler  - My own recipe
Yield: 2 ramekins
Ingredients:
1/2 Cup Brown Sugar
1/2 Cup Rolled Oats
1/2 Cup Flour
2 Teaspoons Cinnamon
1/4 Cup Butter
2 Medium Peaches - sliced thinly - I don't peel them and its still perfectly delicious!
1/4-1/2 Cup Fresh Blueberries, washed and dried
2 Tablespoons Sugar

Directions:

1. Preheat oven to 350.  Lightly grease 2 ramekins.
2. In a large bowl, combine brown sugar, oats, cinnamon, flour and butter. Mix until crumbly.
3. Place sliced peaches and blueberries in a bowl and toss in white sugar. Mix well.
4. Place 1/2 the Peach mixture into two Ramekins.
5. Pack the crumble mixture on top
6. Bake for 30-40 minutes or until crust is golden brown, or its bubbling...
7. Let cool and serve with ice cream!
8. Enjoy!

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Virtual Valentines Party!

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I was invited to participate in a Virtual Valentines Party, hosted by Lindsay Ann, the owner and founder of Dollhouse Bake Shoppe!


If you are one of the MILLIONS of people addicted to watching Cupcake Wars on Food Network....you will probably remember Lindsay as the WINNER of the series premiere. I LOVE watching the show and find SO much inspiration from the bakers...BUT I seriously break out into hives from sympathy-stress for the contestants ;)

I'm bringing my LOVE POTION FLOATS and ROSE CAKE POPS to the party....DRINKS & DESSERTS....that's what it's all about right?!?!?

Love Potion Float Tutorial: HERE!

Rose Cake Pop Tutorial: HERE!

Both of these treats are sure to bring some SWEET festivity to your Valentine's Day table this year ;) If any of you have tried either of these, or are planning to...I'd LOVE to hear from you!

I hope you'll ALL pop on over to the Virtual Valentines Party THIS Sunday to check out the FUN ideas and tutorials! I know I'll need something to do while the rest of my house is glued to Superbowl-vision :)

~Audrey

Popcorn Cupcakes!

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Well....sort of...these are actually Vanilla Cupcakes topped with MILLIONS (not quite) of tiny MARSHMALLOWS, cut and then hand-painted with food coloring to LOOK like they're covered in POPCORN!


Cute RIGHT?

I made these for a Carnival-themed Birthday Party and was really pleased with how they turned out! I found INSPIRATION at Under the Table & Dreaming by Stephanie Lynn. She gives a step-by-step tutorial if you want to try your hand at these! They are time consuming, but really easy and the effect is SO super cute! I found I didn't even need to cut the marshmallows all the way in half, and some I snipped in fours for a varied look....play around with it...that's the FUN part!


Of course...I HAD to make some coordinating Cake Pops...nothing too fancy...but sometimes SIMPLE & SWEET make a BIG statement too :) I LOVE using paper straws as sticks for the pops...it gives them some added WOW factor...don't ya think?



That's all for now folks!
Peace out ;)
Audrey

Name That Cupcake CONTEST: Mom's Night OUT Edition!

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I know how you all LOVE a good contest...and this one is really going to be FUN!


I'm participating in what promises to be another AMAZING LOCAL EVENT hosted by Macaroni Kid Cedar Rapids. The MK Kid Mom's Night Out is scheduled for Saturday, March 3rd from 6:00 to 9:30pm at the Hillside Wesleyan Church in Cedar Rapids.


Your ticket (cost is ONLY $15....purchase HERE) includes a sit-down dinner, performance by comedian Travis Hempstead, door prizes, shopping from over 30 LOCAL VENDORS and much, MUCH more!

I am a TOP SPONSOR of this event! I'll be providing YUMMY desserts for you ALL to enjoy...who doesn't LOVE samples right??? Mini-CUPCAKES & CAKE POPS so you can indulge on YOUR night out...SWEET right?!?!

Oh wait...I mentioned a CONTEST didn't I? ;)

Name That Cupcake Contest: Mom's Night OUT Edition!

The Name That Cupcake Contest is ALWAYS a fun one for me to put-on. I LOVE getting so many amazing flavor suggestions from you all ;) It's a great way for me to find out what YOU want to see on my menu. Usually the hardest part, for me, is selecting a handful of FINALISTS from SO many DELICIOUS suggestions.

For the Mom's Night Out Edition of the Name That Cupcake Contest, things will be a little different...so be sure to read below for ALL the details:

HOW TO PLAY:
1. Submit a Cupcake flavor suggestion on the Sweet Cheeks Tasty Treats Facebook Page {HERE}!
   -Make sure to look at my MENU before you submit your suggestion to make sure it's not a flavor I already make!
   -If you have participated in The Name That Cupcake Contest before, but didn't WIN, feel free to resubmit your previous flavor suggestion; but PLEASE NOTE: this is a NEW contest, I do not have record of entries in past contests!
 2. Get your FB friends to "LIKE" your flavor suggestion!
 -"LIKES" may help us determine finalists, but are not a definite determination of the final selection.

HOW TO WIN:
1. Finalists will be chosen by Sweet Cheeks Tasty Treats & Macaroni Kid Cedar Rapids.
 -Again, "LIKES" will be taken into consideration, but they do NOT determine the final selection.
2. BALLOT-STYLE VOTING will take place AT the MK Kid CR Mom's Night Out event on Saturday, March 3rd!
3. If YOUR flavor suggestion is selected as a FINALIST be sure to recruit VOTES & ATTEND this FUN event!

***The FINALISTS' flavor suggestions will be available for TASTING at the Mom's Night OUT event!!!****


THE PRIZE:
The flavor suggestion with the most VOTES will be added to MY menu!
The person that submitted the WINNING flavor will win 1DZ CUPAKES in the newly created flavor!

GOOD LUCK & HAVE FUN!!!

I was fortunate enough to connect with Charlotte, our local MK Kid Publisher, early-on. We were both in the early stages of pursuing business paths that were near and dear to our hearts. I love what she is doing for our community, and have appreciated her support of my business more than I can express! I always say how one of my FAVORITE (and most unexpected) rewards that has come out of me starting Sweet Cheeks, has been meeting SO many AMAZING and INSPIRING people...and Char is definitely at the TOP of that list!

~Audrey