Due to too much going on overwhelming my pea sized brain, I haven't even gotten to try out new pie recipes from my pie books found via the Wall Street Journal. I hope to change that tonight, but I have to go back to analyzing our tax returns in a few minutes. The IRS never ends...
Anyway, so this is the best I could do for an "original" dessert: a Cupcake Flower.
Yellow cake batter (box mix or my favorite recipe, somewhere on this blog)
Chocolate Whipped Cream:
1-1/2 cups whipping cream
2 tbsp cocoa powder
1/4 cup sugar
1 tsp vanilla extract
Whip the cream until thick but not holding its shape. Stir in the cocoa powder until fully combined, then add the sugar and vanilla, and beat until stiff.
Frost the cupcakes with a good thick layer of chocolate whipped cream, arrange in a flower shape, and sprinkle plenty of colored sugar atop each: pink for the petals, yellow for the center, and green for the stem and leaves.