About Me / Contact Me



I am a wife and mother of 4 kids. I love baking and cooking- spending most of my free time in the kitchen. When I’m not baking and cooking or carpooling, I love to be crafty, consignment shop and have been known to take an occasional nap. I believe in retail therapy and love a great pair of shoes. I am the author of 101 Gourmet Cupcakes, 101 Gourmet Cookies, 101 Gourmet Cake Bites and 101 Gourmet Ice Cream Creations, 101 Gourmet No Bake Desserts,  101 Gourmet Desserts for the Holidays, and 101 Gourmet Cakes. I also was able to collaborate with Core 7 Fitness and create recipes for Core 7 Fueled. Healthy, yummy recipes have a special place in my heart!


I’d love to hear from you. Email me at 101gourmetcupcakes@gmail.com. Send me your photos, ask me questions, or share with me your favorite consignment find. You may be featured on the blog!


Happy Baking!

104 Replies to “About Me / Contact Me”

  1. The 101 gourmet cupcake book is awesome! I actually bought 2 copies. I have only made 3 recipes so far and have a question on 2 of them. the French toast cupcake pictured has a sprinkling of something around the bacon. I cant figure out what it is and the recipe does not say. The other question is on the lemon cream cupcake. When making the recipe for lemon whipped cream it comes out white like the icing on the top. The inside is yellow. I did add some food color but wasn’t sure if you did something else. Thanks, Cindy

    1. Thank you! Sorry for the late reply. For some reason I haven’t been getting any messages. Yes I used some maple sugar for on top of the French toast cupcake, but you could also use some brown sugar too. And you can put some yellow food coloring in the middle of the lemon cream cupcake. Happy Baking!

  2. Hi! My name is Ed and I am a web expert. I have been working in the web design industry for some time now and know what is and what is not currently working for websites and their designs.

    I believe website should not only represent your company but should be unique, organized, user friendly and interactive but it should also be affordable and easy to maintain. I can provide modernized designs that would perfectly send clear message of what your company, or modify your existing site so that it not only stands out from your competitors but also converts at a higher level.

    I am offering a free consultation where I can show you some of the tips and modifications I have performed on my clients to make a big impact with their online sales. There is no commitment whatsoever to use my services. I offer this information as a way of paying it forward. I find that some people will not use my services but many will because they understand the power of a site that brings in sales.

    Just let me know when you are available to speak and I will be happy to provide you with some suggestions and my analysis on your site.

    Even if we do not end up working together I will at least be able to help you understand what is working in today’s world of web design and answer any questions that you have.

    I look forward to speaking with you.

    Ed Frez

    If you are not interested in your analysis or do not wish for me to contact you just let me know by replying with the word remove in the subject line.

  3. Hi Wendy,
    As I write, I’m making the chocolate peanut butter cup cake bites and in the picture it shows what looks like a pb drizzle on top. Can you share the recipe/instructions for this so mine can look similar to yours. Thanks.

    1. Hi Cheryl! I warmed some peanut butter slightly, and drizzled it onto the cake bite. This is one of my favorite recipes. I hope you love it! Happy Baking!!!

  4. I’m making the Lemon Basil Shortbread cookies from the 101 Gourmet Cookies book. Surely you don’t really mean for us to roll the dough 3 inches thick? I made it a little more than 1/4″ and baked it for the time specified, and that seemed to be just right. How thick do you actually roll it?

  5. Hi Wendy, I have your ice cream book. Your recipes are calibrated for one quart. I have a six quart freezer. If I wanted to make, say, Serendipity ice cream, would I multiply the ingredients by six, or in other words 18 ears of corn?

  6. Wendy, I have not received my cookbooks yet. How long does it take? They were to be shipped last Tuesday. Just ready to get baking! Lol! Watch them come today. I’ll let you. Thanks for everything.

    Nanette Shutt

  7. Hey Wendy, I just received my cookbooks today. YEAH! Thank you sooooooo much. Can’t wait to get baking. I am in bed reading right now. Did not have time to bake earlier, but I am ready to get started. I’ll have to deliver my friend, Diane her book tomorrow.

    Thanks again and hello to Brian. Take care,

  8. Hi Wendy,

    I just bought your book 101 Gourmet Cakes. In your notes you say most of the recipes use cake flour. Are all of these recipes made using cake flour? Just so I know before I make one. Thanks!

  9. Hi Wendy, This is kind of random but I kept a note when you appeared on Studio 5, about a sugar cookie recipe (fluffy recipe with baking powder, real butter, should be thawed but still cold, 15-30 minutes at room temperature.) I don’t know when it was but I would still love the recipe. I can’t find it on Studio 5, or anywhere. Thanks for the reply. Today is January 17, 2018.

    1. Thank you Lisa! I actually cut my own hair right now…. I know. Not everyone can do it. But I highly recommend following on Instagram, @shorthairbyshawni She’s a short hair expert.

      As for product, I use Root Pump Plus by Big Sexy Hair, Rejuvenique by Monat, LOVE their products. And a thick styling texture taffy.. My favorite brand is by Dressing Your Truth. A little goes a long way. – Wendy

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