Who Is Anastasia?

My photo
New Castle, Indiana Zone 5, United States
When I was 55, I decided to embrace the things I love and hold precious and dear - regardless of anyone else's thoughts and opinion. I am a folk artist who loves flowers - my own flowers, grown by me. I love good, hearty, exotic foods, and I love to prepare them myself. I love the secret garden situated in my backyard, regardless of how junky it gets. No longer able to afford a vacation, this will have to be it for the time being. In the winter months, I still enjoy it. Anyway, here I am sharing my art, favorite recipes, cocktails, gardening tips, and just my usual vents and bantering. After all, I'm old enough to say whatever the heck I want to now ... Oh, the two pictures below are NOT of my garden, although the one with the pink French doors looks very much like the backyard I grew up with. I am searching for pictures of that wonderful place and will post soon.

JEWELS OF MY SOUL

JEWELS OF MY SOUL
My Book Available on AMAZON

Stacey Torres ART Prints

Stacey Torres ART Prints
A very limited selection of reproductions from my paintings can be found here

May 21, 2009

Cherry Coconut Cupcake


The basis for this delectable cupcake is:

1 box of French Vanilla Cake Mix

1 box of Cherry Jello (reserve 1 tablespoon)

1 half gallon (minus 1 cup) of (premium quality) Cherry Vanilla Ice Cream, Melted.

3 large/Jumbo Eggs
1/2 cup vegetable or canola oil


Mix the above until well blended - I stir by hand because it's good exercise, and just makes me feel like I'm doing something basic - since I'm using a mix! About 150 stirs should do it. Note: The ice cream replaces your liquids. You may have to adjust this amount to get the proper consistency.


Pour about into a cupcake pan, lined with paper liners, about 3/4 full. Bake at 350F about 20-25 minutes - check as it bakes, because the Jello may cause it to burn. When done - they will be springy to touch - let cool entirely on a wire rack.

Make Filling:

1 can Cherry Pie Filling w/Extra Cherries
1 tablespoon of Kirsch
Stir to blend well

With a sharp paring knife, cut a little "cork out of the center, about 1" deep and 1" diameter. Use a teaspoon to fill the hole, trim the "cork" and plug the hole back up.


Make Frosting:

1 container of (pre-made) Coconut Frosting
1 cup Shredded Coconut
1 tablespoon of cherry Jello
1 teaspoon of Maraschino Cherry Juice (you will need a jar of Maraschino Cherries with Stems - stems are optional); drain the cherries on a paper towel

In a large bowl, blend frosting, Jello, cherry juice - adding coconut last. Stir until blended, and frost the cupcakes. Garnish with a cherry in the center.

The Backyard --Today's Vacation Spot

The Backyard --Today's Vacation Spot
A simple garden meal in the shade. No, it's not my backyard, but it looks identical to the one I grew up with at our home in Queens. Looking for an original pic of it to post soon!

Old Fashioned Tips