Saturday, December 22, 2012

Christmas Treats

What's Christmastime without some of your favorite treats?  With the big day just around the corner, we are happy to bring you some of our personal favorite winter confections! 

We start with the classic chocolate covered pretzel rod, which you can order in either milk or white chocolate.  We have topped ours this holiday with green and red candy drizzles and festive Christmas sprinkles.

Christmas Chocolate Covered Pretzels

We've also got our crowd favorite (and Susan's favorite as well), our Peppermint Bark.  A medley of milk and white chocolate marbled together to create perfect harmony with a hint of peppermint, and a sprinkling of crushed candy canes.  Shards of this minty treat are sure to leave you wanting more.  And with it being a holiday and all, we encourage you to indulge yourself...

Peppermint Bark

We'll finish off today's post with a How Sweet It Is original.  We have a slight obsession here at HSII with mixing together the sweet and salty worlds.  We decided to create a Salted Caramel Peanut Bark.  It's creamy milk chocolate with a marbling of caramel sauce inside, salted peanut pieces, and a blizzard of sea salt on top.

Salted Caramel and Peanut Bark

Please email us at with any last minute Christmas orders.  A tin or package of these goodies will be a welcome gift for any family member or friend.  

Have a very Merry Christmas from Corinne and Susan at How Sweet It Is!

Saturday, December 8, 2012

Whoopie Pies

We recently were able to photograph our Whoopie Pies.  (That's right, we don't just do cupcakes.)  We love these little guys.  If you've never had a whoopie pie, it's sort of a cross between a cake and a cookie.  They have two cake-like patties with a creamy filling sticking them together.  ...And they are scrumptious.

Our Whoopie Pies are the traditional chocolate flavor.  The cake is moist and dense, similar to our classic chocolate cupcake recipe.  The filling for Whoopie Pies is most commonly made from marshmallow creme, and as neither Corinne nor Susan are very big marshmallow fans, our filling is a hybrid of marshmallow and our traditional vanilla frosting. 

All put together, they are very decadent and very addictive.  We have them photographed here in the regular and mini sizes.  They are sweet, and a bit sticky, and a perfect chocolate treat.

Whoopie Pies

Special thanks to TZRollins Photography for the beautiful photos.  Please check back soon for photos and info on our Chrismas gift tins and packages.  How Sweet It Is confections make great holiday presents! 

Friday, November 23, 2012

Eggnog Cupcakes

It's beginning to look a lot like Christmas, everywhere you go!  As we type this, it is officially the day after Thanksgiving, and thereby officially the time to start thinking about Christmas!  And so we'd like to suggest to anyone reading this to give a gift this year (a gift to yourself would be perfectly acceptable...) of our second Holiday Cupcake creation, the Eggnog Cupcake.

Our second holiday confection (the first being our new Chocolate Peppermint Cupcakes) starts with moist eggnog cake, with eggnog in its batter, along with fresh nutmeg and some spicy cinnamon.  We topped it with a fluffy eggnog frosting, also made with the 'nog itself, nutmeg, and some vanilla.  We sprinkled them with cinnamon sugar and topped them with a blizzard of big and small snowflake sprinkles.  Who could say no to that Yuletide treat?

Eggnog Cupcakes and Minis

Thanks, as always, to the amazing TZRollins Photography for the beautiful photos.  Check out our cupcake menu with pricing information:

Saturday, November 17, 2012

Cupcake Menu

We're proud to finally post our cupcake menu online!  We bake and sell other things than just cupcakes (check back soon to see our chocolate whoopie pies up on the blog!), but since our cupcakes are the most popular thing we bake, we are now posting a temporary cupcake menu.  A more comprehensive menu will be available after the holidays.  Until then, please email us at with any questions.  

Also, we just got our new loyalty cards!  For every five dozen regular-sized cupcakes you buy, you will now receive the sixth dozen free!  Make sure to ask for one with any future cupcake orders.

Thanks so much for the business we've gotten in the last two months and keep checking the blog for new flavors and news.

Chocolate Peppermint Cupcakes

If you follow our Twitter or Instagram accounts you probably already know that we've recently baked up two new holiday cupcakes.  And although it's not quite Thanksgiving yet, we know people are itching for Christmas sweets and ideas for gifts.  Our new cupcake fits that criteria and is adorable to boot.  Meet the first of our two new Christmas cupcakes, the Chocolate Peppermint Cupcake.

The cake in this new cupcake is our favorite chocolate cake.  It's moist and fluffy, and probably our favorite cake recipe we have created since baking together the last three years.  We top the cake with a layer of silky peppermint chocolate ganache.  Then on top of the ganache we give these girls a swirl of fluffy peppermint chocolate frosting, and crown them with crushed candy canes.  

We make these cupcakes, like most of our other varieties, in our regular size (background) and mini size (top foreground and bottom).  The minis are addictive, to say the least.  Chocolate peppermint indulgence in bite-sized form?  That's something to give you, your family, and your friends some yuletide cheer.

Chocolate Peppermint Cupcakes and Minis

Thanks, as always, to TZRollins Photography for the beautiful photos.

Tuesday, November 6, 2012

Red Velvet Cupcakes

I'm sure most people who land on this blog will have had a red velvet cake of some sort.  They have had a popularity boost in the last few years and can now be found at most bakeries and cupcakeries.  Some hit the mark, others don't.  We hope our Red Velvet will be considered one of your favorites.

Red Velvet is not just a red cake-- real red velvet is a smooth, rich cake made with buttermilk and vinegar.  It should have a silky texture and a hint of chocolate.  Who could complain about that?  So after much testing over the last year or so, we have landed on our favorite version of red velvet cake.  

There is much debate about the frosting.  Traditional red velvet cake does not have cream cheese frosting, although most red velvet cakes are now made that way.  But Corinne and Susan both are big fans (and I mean big fans) of cream cheese frosting.  So that's what we've put together: moist, silky cocoa cake and a vanilla cream cheese frosting.  We top them with little pearls to dress them to the nines, and now they're ready to be devoured!  Enjoy!

Red Velvet Cupcakes with Cream Cheese Frosting

Our new menu will be added to the blog this week, so please stay tuned.  Contact us at with any questions or orders!  And special thanks to TZRollins Photography for the beautiful photos.

Friday, November 2, 2012

Double Lemon Cupcakes

As the temperature drops and we prepare for the oncoming winter, doesn't one last bright hit of citrus sound good?  We thought so, too.  And with that we bring you our Double Lemon Cupcake.

We start it off with our new lemon cupcake.  This took us quite a bit of work to get just right.  We went through batters that were too tart, too sweet, too dense, and too crumbly until we settled on a lemon cake good enough for a picky eater like Goldilocks-- just right.  It's a moist cake with just enough lemon juice and zest to give a fresh lemon taste without making you pucker.  We then topped it with a fabulous Lemon Cream Cheese frosting.  It's got a tang from the cream cheese and lemon that we think is balanced quite nicely with the sweetness of some vanilla and the sugar.  We top the lemon and lemon duo with a simple yellow pearl and present to you our Double Lemon Cupcake:

Double Lemon Cupcakes

Thanks again to TZRollins Photography for the beautiful photos.

Friday, October 26, 2012

S'mores Cupcakes

In a couple recent Test Kitchens (days where Corinne and Susan test new recipes together to create delectable new treats to add to our menu) we've converted an Autumn campfire favorite into our favorite food, a cupcake.  After a bit of tweaking, we're happy to present our newest goodie, the S'mores Cupcake.

This cupcake starts with a crumbly graham cracker crust beneath our favorite moist chocolate cake.  Then we top it with vanilla buttercream and coat it with graham cracker crumbs, because every s'more has to be sandwiched between two layers of graham crackers, right?  Finally we top it with a cluster of toasted marshmallows to round out the classic s'mores trio.

We think this is the best way to have a s'more no matter the season, and whether you're inside or out.

S'mores Cupcakes

Thanks again tTZRollins Photography for the beautiful photos.

Please stay tuned this upcoming week for a Menu section to be added to the blog.  We'll have a comprehensive list of the cupcakes you can order from How Sweet It Is along with pricing information.  Until then please contact us at

Monday, October 15, 2012

Pumpkin Spice Cupcakes

Our first new cupcake that we have created together since joining forces for good is our Pumpkin Spice Cupcake.  Autumn is arguably the best time of year to bake (well, Christmastime gives it a run for its money) with its earthy pumpkin and delicious spices. 

We went through quite a few batters for this new cupcake until we found our favorite combination of spices.  It's a moist pumpkin cake with just enough cinnamon, nutmeg, and ginger to give it a spicy Fall kick.  Those of you familiar with our classic Chocolate Cake will love this cake.  It has a similar moist-but-fluffy texture.  We topped it with a new frosting, a Brown Sugar Cream Cheese icing.  We think the tang of the cream cheese and smoky brown sugar pair quite nicely with the sweet cake.  Finally, we top them with either semisweet chocolate ganache or a hand-piped candy leaf and... Voila!  The Pumpkin Spice Cupcake is born!

Pumpkin Spice Cupcake with Brown Sugar Cream Cheese Frosting

Special thanks to TZRollins Photography for the beautiful photos.

You may have noticed our new sassy spatula logo which now adorns our blog and Facebook page.  She is the handiwork of the very talented Murphy Randle.  Could she be any cuter with her dollop coif and bow and her wink?  We would like to thank Murphy so much for helping us out with this (he also brought the old Suzy Sweet Tooth to life).  He is incredibly gifted and we can't say that enough.  You can view his website here

Tuesday, October 9, 2012

Follow Us!

This past week we have been busy working on some new recipes (S'mores and Pumpkin Spice cupcakes, anyone?) and organizing How Sweet It Is behind the scenes.  Wanna know what we're working on until we have some photos/posts up to show you?

You can now follow us to see what we're baking on Instagram and Twitter .  Our Facebook page will also be updated soon.

We can't wait to get our blog up and running, but until then we hope that social media can help us connect to you guys.  Thanks and keep checking back!

Saturday, October 6, 2012

Coming Soon...

Big news!  "Suzy Sweet Tooth" is now "How Sweet It Is" and we're baking yummy sweets again!  And lots of 'em! 

Susan's baking partner, Corinne, (or "Coco" to those familiar with the CocoNilla cupcake named after her) has returned home from her 18 month church mission to Argentina.  And since being reunited, we are now baking together for good!

We currently have a very talented graphic design whiz on board with a new logo in the works.  We also have an equally gifted photographer who will be capturing our goodies on film for us to post on the blog.

Our new baby, How Sweet It Is, will have its home here, and old Suzy Sweet Tooth posts will still be found at  Soon you'll be able to find here our test kitchen creations (recipes we create and test together to perfect), as well as our menu of treats available, prices, and news.

Please stay tuned to see what confections we'll whip up (pun intended) together as How Sweet It Is!