Suzanne and her friend, Linda Bailey

Win A Book and A Fan:

Dear Reader,

To enter the giveaway for a free fan, (I have 6 to give away) send me an email and tell me what you think of this week's book. When you email me with your comments, you'll automatically be entered in the drawing for a free book and a fan. I'll pass your comments on to the author and publisher.

Thanks for reading with me. It’s so good to read with friends.

Suzanne Beecher
To enter the cookbook drawing, email me at:

Killer Cupcakes
4 (1 ounce) squares semisweet chocolate
1 teaspoon vanilla extract
1/2 pound butter
4 eggs
1 1/2 cup sugar
1 cup flour
8 ounces cream cheese, softened
1/4 cup sugar
1 egg, beaten
1 dash salt
3/4 cup dark chocolate chips
Preheat oven 350 degrees. Bake for 30 minutes.
Melt the chocolate with the vanilla extract and butter in a double boiler.
In a bowl, beat the eggs until thick and add the sugar. Beat in the flour. Fold in the butter-chocolate mixture. Spoon into the prepared tins, filling the cups 2/3 full.
Mix the cream cheese, sugar, egg and salt until just blended. Stir in the chocolate chips. Drop a rounded teaspoon of filling onto the top of each cupcake.

Easy-to-Make Poppy Seed Bread

2 cups all-purpose flour
1 cup sugar
cup poppy seed
3 teaspoons baking powder
1 teaspoon salt
1 cups milk
1/3 cup vegetable oil
1 egg
1 teaspoon vanilla

Mix all ingredients. Beat 30 seconds.

Preheat oven to 350 degrees. Grease bottom only of loaf pan 9x5x3 or 2 smaller gift-sized loaf pans. Pour bread batter into the pan.

Bake the 9-inch for 55 to 65 minutes. Bake the smaller pans for 30 minutes and then check. Bake either size until toothpick inserted in center comes out clean.

If you want to take the poppy seed bread out of the pan, cool slightly and loosen sides before you remove it. Cool completely before slicing. You can wrap it in plastic and store it in the refrigerator up to one week. Makes 1 large or 2 small loaves.