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Double-Double Chocolate Chip
Fairy-Cream Cupcakes

(ElsBeth’s Favorite!)

Fairy-Cream Frosting



1 cup heavy cream (also best from Beatrice)

¼ cup honey or agave nectar, more or less

1 teaspoon vanilla



1. Beat cream until stiff (Hint: Sprinkle unflavored gelatin on the cream as you beat it and it will become stiff more easily and hold its shape longer.)


2. Then slowly add honey or agave nectar and vanilla. (Hannah lets ElsBeth lick the bowl!)

3. Then place a cupcake in a pretty dish, and add as much fairy cream as you like.


And remember, it is always the most fun to share!

From The Secret Recipes of Hannah Goodspell

Ridiculously Easy

Raspberry Pie


“I could eat raspberry pie every day and never,

ever, ever get tired of it!”

                                                                              - Thelonius Chipmunk


“ElsBeth, people will love you for many things,

but some will love you most for your raspberry pie!”

                                                                                     - Hannah Goodspell


This is so easy to make that eventually you’ll find you can make it without even thinking about it.


Take 2 cups fresh raspberries – if it’s the wrong season, use frozen raspberries and don’t even bother to thaw them.


Mix the raspberries gently with ¼ cup flour – gluten-free flour works very well. This keeps the raspberries from being too runny after they’re cooked. You should not have any loose flour after you mix them in gently and well.


Add about ¾ cup honey or agave nectar. People like their own favorite level

of tartness so you can adjust the amount of sweetener to make it just the

way you like it.


Pour the raspberries into a pie dish that has been lined with pastry, then dot with many little bits of butter for flavor.


Put on the top crust and bake at 350 degrees for 50 minutes. It will smell really good and that’s how you know it is done!


Wait for it to cool. Eat it up.


And remember, it’s always the most fun to share!



14 tablespoons butter (best from Farmer Green’s cow, Beatrice)

½ cup unsweetened cocoa

1¼ cups honey or agave nectar

3 large eggs (ElsBeth and Hannah like Hattie the Hen’s eggs)

2 teaspoons vanilla extract

½ cup whole-wheat pastry flour

1 pinch of salt

1 cup walnuts, chopped (if you like walnuts)

½ cup chocolate chips (ElsBeth likes the grain-sweetened ones)




1. Place oven rack in the middle of the oven. Preheat oven to 375 degrees.

2. Line 12-count muffin tin with cupcake liners.

3. Melt butter. Whisk in unsweetened cocoa. Add honey or agave nectar and mix well.

4. In another bowl lightly beat together eggs with vanilla extract. Add egg mixture to the cocoa mixture and blend together. Then mix in flour and salt. Fold in walnuts and chocolate chips.

5. Pour into muffin tins and bake for about 20 minutes. To test for doneness, insert a wooden toothpick into the center of the cupcake; the toothpick should have some moist crumbs attached to it. Do not over bake!

6. Remove from the oven and cool completely on a wire rack.

Like music from heaven

Are the smells from your oven

That grace this good earth

With delight and with mirth.


Like the strings of a lyre

With love and with fire

You make food for our soul:

Make us strong, make us whole.

As through stars this world moves

In harmonious grooves,

With good food we may love

In this world, as above.

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