Good-bye, 2011….Hello, 2012!

Wow, has it been another year already? We’ve been having so much fun here in the shallow end of the pool, what with our fancy umbrella drinks and Man Candy….time just flew!

I wanted to take a moment from all the fun and frivolity to thank each and every one of you fabulous Blog Babes here for your support, your laughter, and your sisterhood. It’s been a year of commentary, contests, and cupcakes….lots and lots of cupcakes! From Man Candy Mondays to Free Stuff Fridays, it’s been a blast hanging out with you all and I can’t want to start it all over again in the New Year!

Please enjoy your weekend, celebrating the last, waning hours of this year…then join me come Monday to help kick off the new year with a bang! I’m talking contest, of course, and it’s going to be a fun one!

SUGAR RUSH is finally on sale out and your support has been so incredible!! Now we’re just a few short weeks away from SWEET STUFF, the second in the Cupcake Club series, showing up in your bookstores…so, naturally, we have to do something to celebrate!

Tune in Monday for all the fun details! And, in the meantime, be merry and safe this weekend and just know…Blog Babes ROCK! (And Rule! :) )

Happy New Year, to you all!!

The RUSH is on!

It’s here, it’s finally here! After a year of cupcake blogging, SUGAR RUSH, the first book in The Cupcake Club Romance series is finally here! Woo hoo! Or…better yet…Whoopie!

Yep, to celebrate Big Release Day, we’re making Whoopie Pie Cupcakes! Thanks to CakeSpy for the great recipe (and photo!)

Ingredients:: For the cupcakes and cookie tops:
2 1/4 cups flour
1 1/4 cups granulated sugar
1/2 cup unsweetened cocoa powder
1 teaspoon baking soda
2 teaspoons cream of tartar
1 teaspoon salt
2/3 cup butter
2 large eggs
2 teaspoons vanilla extract
1 cup milk

Steps:
1: Preheat oven to 350°F. Prepare two baking sheets: one muffin tin and one cookie tray. Line the muffin tin with cupcake liners, and the cookie tray with a sheet of parchment.
2: Sift together the flour, sugar, cocoa, baking soda, cream of tartar, and salt into a medium-sized mixing bowl. Set aside.
3: With an electric mixer, cream the butter, eggs, and vanilla together in a large mixing bowl until light and lemon-hued. Add the dry ingredients bit by bit, alternating with the milk until your batter is smooth.
4: Using either a cookie scoop or by heaping teaspoons, drop 12 rounds of cookie dough on the cookie sheet, leaving about an inch and a half around each mound of dough. Try to size them so that they are slightly smaller than the circumference of the cupcake cups you are using.
5: With the remaining cookie dough, fill the cupcake cups. This should be enough batter to fill each cupcake cup about 2/3 full.
6: Bake until lightly browned around the edges (these are a lighter cocoa color than some whoopie pies so you will see light browning). For the cookie tops, this will be 8-10 minutes; for the cupcakes, this will be about 15-20 minutes (a toothpick inserted in the cake should come out clean). I baked both at the same time, simply taking out the tops sooner and leaving the cupcakes to bake a bit longer.
7: Let the cupcakes and cookie tops cool completely.

Ingredients: For the filling:
1/2 cup unsalted butter at room temperature
1 1/2 cups marshmallow fluff
1 teaspoon vanilla extract

Steps:
1: Beat butter and marshmallow fluff together until smooth
2: Stir in vanilla until well blended.
3: Scoop filling on top of cooled cupcakes, then top with the cookie tops.

Inhale. :)

A big, hearty thank you to all the bakers and readers out there who have followed my adventures in the kitchen this past year. I look forward to sharing many more cupcake recipes with you in 2012!

USA Today interview for SUGAR RUSH!

So, Santa dropped in a little early here. My interview with USA Today is up today! Check it out here!

Thank you to Joyce Lamb for having me as a guest to her Happy Ever After column, and to the celebrated Pamela Clare for making this interview so much fun!

So, it’s 2 Days to Santa….and 4 Days to Cupcakes! SUGAR RUSH is out next Tuesday, 12/27. Don’t forget, you can still enter to win the $50 certificate to Crumbs Cupcakes (SO good!!) Click on the image above for the entry details!

I will see you all back here next week. Have a wonderful, festive, and joyous holiday weekend with family and friends.

Ho Ho Ho!!

It’s almost here!! 7 days and counting…

No, my calendar isn’t screwed up. I’m talking about what happens, oh, a few days after Santa makes his rounds. Next Tuesday, one week from this very day...SUGAR RUSH finally hits the stands!! Wahoo!!

In the meantime…my fab publisher Kensington has a few stocking stuffer ideas…. (click on the image to see the covers up close!)

A nice Christmas quote came in from the Parkersburg News & Sentinel. In their Christmas Books For Adults roundup, they had this to say about UNWRAPPED: “This is a great collection of quick romance tales that will heat up your Christmas!” Thank you, Parkersburg!

A few fun things going on this week, too. USA Today is doing an interview with moi! More details to come!! And I promised a contest….and here you go! Want a chance to win a copy of THE LEGEND MACKINNON?

My first paranormal that just made its way to digital (and is still in print as well..) is the talk over at Romance @ Random. Drop by this week, leave a comment here, and you could be a winner!

Streusel Cupcakes….and a WINNER!

So…I’ve been in the kitchen baking cupcakes all morning. I realize this comes as a shock to absolutely no one. :)

I am baking for friends & family (and editors, agents…) and decided I needed something that was both super yummy and delicious….and would hold up well via various forms of transport and delivery. So, I went with my younger son’s favorite cupcake from this whole past year of cupcake blogging…

Martha’s Streusel Cupcakes!

Below is the original entry from my Cakes By the Cup Blog for this recipe, written way back on February 9. I’ve learned so much since then…. :)

Enjoy! (And yes, the winner of the first ever Fan Page Contest is announced below, after the goodies!)

“The one where I wished I’d kept my grandmother’s pastry blender…..” February 9, 2011

Hello intrepid cupcake lovers!

I’m back with the latest in my journey to research all things cupcake! But first, Book Update!

As you may or may not know (but surely care….and care deeply) this blog is a result of all the hands on research I’ve been doing for my new Cakes by the Cup series, a trilogy of romantic comedies that will start appearing on the shelves the end of this year.

Book 1, SUGAR RUSH, is already in the hands of my publisher, in pre-production, and now, after a short break to finish up the Hot Scots trilogy with a novella that will appear in this fall’s UNWRAPPED Christmas anthology (yes, Shay’s story for all who have been asking!)…I am officially BACK in the kitchen, baking away!

I’ve started work on Book 2, SWEET STUFF, and we all know what that means. Cupcakes, cupcakes, and well…more cupcakes!

This week’s adventure comes from a bit earlier on in my research trials and tribulations. I’m titling it… “the one where I really wish I’d kept my grandma’s pastry blender” but could have also been called “the one where I should have read ALL of the instructions first.” Or, you know…both.

The good news is, despite any initial issues I had in perfecting this recipe (okay, okay, in just following the instructions which required no perfecting, just madd reading skillz and patience, one of which I lack. Sorely.) this cupcake has gone on to become a fast family and friends favorite and is one of the two I’ve made most often since.

Today, my friends, behold the Streusel Cupcake. Yes, the perfect combination of coffee cake and cake in a cup, full of rich, buttery, brown sugary crumbly topping goodness, all in a little paper cup. Or two. Or….okay, three. But three was my limit! (For breakfast.)

For this recipe, we dive back into my now favorite cookbook, Martha Stewart’s Cupcakes.

You’ll recall, not a huge Martha Fan here, but the woman knows her cupcakes. And what did I learn the last and first time I cooked a Martha Recipe? Right: READ THE INSTRUCTIONS FIRST. Did this lesson stick with me? Apparently not. I mean, it’s coffee cake in a cup. How complicated can that be?

Not very. If you, you know, READ THE INSTRUCTIONS FIRST.

Streusel Cupcakes:

2 ½ cups all purpose flour
½ teaspoon baking soda
1 ¼ teaspoon baking powder
½ teaspoon coarse (Kosher) salt
½ cup plus 2 Tablespoons unsalted butter, room temp
(which equals 1 ¼ sticks. Because nothing is easy with la Martha)
1 cup sugar
3 large eggs
(she doesn’t say room temp, but you totally know she means it.)
1 ½ teaspoons pure vanilla extract
1 ¼ cups sour cream

So…those are the ingredients. At the end of that list, she just adds:
Streusel Topping (recipe follows)
Milk Glaze (recipe follows)

So….naturally, I think it’s safe to just go ahead and make the cupcake batter, THEN skip on down to the streusel instructions. WRONG, young padewan.

But, that’s what I do. The first time I made this, anyway. And, you’d think, given that I screwed up the READ ALL THE INSTRUCTIONS FIRST when dealing with Martha Rule the first time I used this cookbook, I’d be all over that. Sadly, no.

And, the Instructions for the cupcake batter are:
1. Preheat Oven to 350. Line muffin tins with 24 paper cups
2. Whisk together flour, baking soda, baking powder, and salt. (I am a big fan of whisking. It’s much easier on the forearm than squeezing that sifter lever a million times. Not to mention positioning said sifter exactly over the mixing bowl and somehow still managing to get powder everywhere BUT in the bowl. Whisking? That I can manage.)
3. With electric mixer on medium-high, cream butter, sugar until pale and fluffy. (And, what did we learn? 2-3 minutes min, 4 min max. Set a timer.)
4. Add eggs, one at a time, until they are each assimilated, like the Borg. Scrape sides of the bowl as you wish. Make it so.
5. Stir in vanilla by hand. (Apparently it’s too gentle a flavor to withstand the electric beaters. I don’t know. But I can do this.)
6. Add flour mixture and sour cream. Stir until just combined. Again, use non-electric man power.
7. Do the math and divide this big honkin’ bowl o’ batter evenly into 24 cups. Good luck with that.

Now….now she tells you, blithely, to just “sprinkle half the topping over the cupcakes, gently pressing it into the batter, then sprinkle evenly with the rest of the topping. Meaning, I guess, that you’ve already MADE the topping. Except she SAID the recipe was to follow. And it does follow…it follows the above instructions. As in, printed below them. Not in the regular ingredient column. Which I took to mean, “Make after.”

Yeah. I would have been wrong. Why? Well, apparently, all this time you were making the batter? The streusel topping was supposed to be already made and being chilled in the refrigerator! I know!

So, now I have 24 cups full of marginally evenly divided batter (oh, who am I kidding? It’s not even close to even.) and I haven’t made the streusel, much less chilled it in the fridge!

I figure what the heck, just make it, sprinkle and press it, and be done with it. Which, I do.

Streusel Topping:
2 ¼ cups all purpose flour
¾ cup packed dark brown sugar
2 ¼ teaspoon cinnamon
¾ teaspoon coarse (Kosher) salt
½ cup plus 2 tablespoons unsalted butter, room temp

Instructions:
1. Whisk together flour, brown sugar, cinnamon, salt. (Brown sugar doesn’t immediately whisk all that well, but keep at it. Or break it up with a fork first.)
2. Cut in the butter and use a pastry blender, your fingertips, or two table knives, until combined but still crumbly.

Is she kidding me with that? Me, use two knives? Simultaneously? I don’t care if they’re dull butter knives. That’s crazy talk. I can hurt myself with a potato peeler. So, since I didn’t bring home my grandmothers pastry blender (why? Why?) I am forced to do the fingertip method. Yeah. That was fun.

THEN! Martha just happens to mention that you’re supposed to pop this bowl of crumbly perfection in the fridge. For THIRTY MINUTES.

What, and leave the unevenly distributed cake batter to just soak through my muffin cups? I think not. So I sprinkle and press and re-sprinkle, and while it will all work out okay, it’s a lot harder to sprinkle soft streusel. And when you press it, it just kind of gloms into the batter.

Did it make the cupcakes inedible or anything? Not at all. In fact, they were heavenly. It was more a clean up situation. A lot of the topping did melt all over the muffin pan and ooze down between the paper lining and the pan and made for not-so-fun clean up. So, when I made this recipe the second time, I READ THE INSTRUCTIONS FIRST, and refrigerated the topping while making the cupcake batter and it did go much, much more smoothly, they looked better, and the clean up was a cinch.

So, now you’ve topped your batter, pressed, and sprinkled. Next?
1. Bake, rotating the tins halfway through, until golden brown and a tester inserted into the center comes out clean. (By “tester” I assume she means “toothpick.) Approx 20 minutes. Mine cooked closer to 18.
2. Transfer tins to wire rack. Cool completely before removing cupcakes.

Milk Glaze:
1 ½ cups confectioners sugar. Sifted.
(I know, because god forbid I have clean counters)
3 tablespoons milk

Whisk together ingredients and drizzle over cupcakes. Use immediately.

And do you know what else you’ll do? Eat them immediately. These are yummy with a capital Y. One of my favorites.

Don’t they look yummmmm to you?

I hope you enjoy making these as much as I do and they become family favorites in your house.

Now….the moment you’ve all been waiting for!! Thank you everyone for you enthusiasm for my brand spankin’ new Facebook Fan Page and for entering my first ever Fan Page Contest! Winner gets copies of both SUGAR RUSH & SWEET STUFF! (Now that’s a sweeeet prize!) !!

Lots of entries and comments this past week…but only one winner! Was it you? Well, head on over to My Fan Page and find out already!!

Hope everyone has a festive and frolicking weekend! See you back here next week with news, updates…and yes, a new contest!

Happy Hunk Day!

….I have that right, don’t I? Well…that’s what I think it should be called.

Why can’t Santa leave this under my tree Christmas morning? Haven’t I been a good girl? Just sayin’, Santa!!! Santa??

And hey, if you haven’t already raced over to my new Fabulous Amazing Fan Page over on Facebook, well, there’s a contest going on over there you might be interested in! I’m giving away copies of BOTH of my Cupcake Club Romances, SUGAR RUSH & SWEET STUFF!!!

Alls ya gotta do is pop in over there, “Like” the page and leave a comment to one of my contest wall posts. In fact, if you can drag your eyes off of my Christmas present up there, glance for a moment over on the blog roll there to your right…and you can take care of contest business with a click and a hop! Winner will be announced Friday!

Then come back and go right back to drooling. Here, I’ll move over a little and make room for you in the shallow end of the pool. Pass the little umbrella drinks, would you? Ahhh…. I love Wednesdays…. :)

Monday Morning MAC….and the Best Contest Ever!

Well, I think it’s a cool contest, anyway!

As I announced here last week, my Official Big Time Author Fan Page has been launched over on Facebook. There was much hoopla, dancing about, mass cupcake consumption, and just a general damn good time. (And that was just me!)

So, imagine the fun YOU could have if you come on over and join me! And that’s what this week’s contest is all about.

To enter this week’s contest, there’s just a few simple steps….and you’re in!

First, head on over to my Fan Page and hit the “Like” button. (You Like me, you really, really Like me!/channeling Sally Field voice…) Then check out my wall post today, announcing the contest, and leave a comment. That’s it! (And, if you’ve already Liked me, Really Really Liked me…then you only have to do the comment-on-the-wall-post part!)

This coming Friday, I’ll pick a name from the pile of Likers/Commenters and what does that lucky Liker/Commenter win, Johnny? Well….a set of BOTH of the first two Cupcake Club Romances…SUGAR RUSH (avail to the rest of the hoards on 12/27) & SWEET STUFF (on sale 1/31/12)!

Seriously! I told you it was awesome!

So…go click links and buttons and comment, oh my….then head back on over here because we’re going to dish on last night’s tv offerings. Here’s my Morning After Commentary for Monday….

First, Amazing Race finale. So, I was bummed that Team NFL/Awesome Amani didn’t win. But they finished and were just so darn great about it, you couldn’t be upset. Of the other two remaining teams, I’m okay with the winners. Team Overachiever&Partner certainly did the prep work for the show and wanted it reallyreallybadly. And, frankly, they earned it. They were also good to each other as partners, so no matter how much the Overachiever part of the team annoyed the living daylights out of me…I have to give them a big ol well deserved golf clap on the finish. I think my only real big disappointment (and I imagine the producer’s as well) was not having all three teams dangling from the huge maps at the same time at the end. You kind of knew from the simulator onward what the final order was going to be. It wasn’t, perhaps, the most scintillating season, personality-wise, but I appreciated that there were no teams you loathed, and I think it was one of my favorites of all time in terms of destinations and tasks. So…I’ll be back for the next season!

Then….over on Good Wife. Wow, they just keep it coming. And I love that about them. Interesting case…and even more interesting developments on the whole investigation front. I’m liking (even though I want to hate it) how the writers are keeping the relationship between Peter and Alicia relevant and forward moving, even though it appears as if it should be over. Only…check the name of the show, folks. I think not. I was actually glad the Will thing ended and though I think Chris Noth plays a really great SleazyPete and want Alicia to run, run fast!….I won’t be entirely disappointed if they keep making the developments between them matter.

On The Next Iron Chef….so, I totally saw Chef Prissy Pants in the final. Sorry, but Jeffrey Zacharian seems like he’s perpetually sniffing something that’s just a little off. However, much as I don’t like the guy personally, I can’t deny he’s one hell of a chef. And he deserved the slot in the finals. I think Alex made it farther than she might otherwise have, given her often seat-of-her-pants, come from behind wins, so no surprise that she went out in the final four.

The nail biter, for me, was wanting, really badly, for Chef Faulkner to make the finals….and Chef Chiarello to head to the big kitchen Ponderosa that is NOT Kitchen Stadium. It looked touch and go there, and they both did a great job with the final showdown….but then victory was mine! Or, rather, Chef Faulkner’s. I love that she’s a trained pastry chef extraordinaire who came and played with the big boys and girls, and showed them what she was made of. Love her whimsy and think-outside-the-oven mentality. Alton summed it up best when, at the beginning of the final showdown he said that they all knew Chiarello would do something Italian. But they had no freaking clue what Faulkner would do. And clearly the judges were all pretty excited about that. That’s why I love her. Good on you, Elizabeth!

But…hands down, the highlight of the night was over on Once Upon A Time. Seriously such a guilty pleasure in all the ways it should be! I was a little thrown off by the suddenly zealous intent of the hot Sheriff Graham towards Emma. They could have led up to that a little more convincingly. (I mean, we knew it was coming eventually, but….) But I wasn’t at all surprised to find out he was the huntsman, it was what I suspected all along. But for all that he’s uber virile and hunky in the Enchanted Kingdom passages, they could have done with imbuing a bit more of that in him in the Storybrooke passages. I get that he’s a bit wild-eyed at the moment, but you can be wild-eyed and still manly.

Also, I’m glad that the writers have now said in numerous interviews that the mayor/evil queen knows that she’s in the alternate reality world that she created (because it would make no sense to me if she wasn’t…she wouldn’t have let herself get caught in her own web. Besides, it’s way more fun this way.) Loved the scene with her as loving Queen Mummy Step-dearest to Snow White in the Enchanted Kingdom scenes. Just gets more and more delicious, doesn’t it? What I’m not sure is…does Rumpelstiltskin know who he is in Storybrooke? It seems rather obvious that he does…but I’m enjoying the back and forth.

Mostly I wish they hadn’t spoiled that a main character would die…because you pretty much knew going in who it was going to be. But….it’s the Enchanted Kingdom after all. So whose to say how final that death really is… And just when the cracks between Storybrooke and the Enchanted Kingdom start to grow bigger….Now we have to go on Holiday Hiatus, along with a bunch of other shows! What? No fair! Poo, I say. Poo!

But hey….at least we get new NCIS tonight….. Yum!

So…what is your guilty tv pleasure this winter season? DISH!

The one where I was in the mood for chocolate… Serious chocolate.

So it’s Cupcake Friday again….and I decided that it was time to delve back into the world of chocolate. Haven’t done a good chocolate cake in a while. Been cheating with cocoa-based recipes, but today, I wanted that rich, dark, decadent chocolate. The kind that would make Ghirardelli drool. I found this recipe on Food.com and thought it sounded interesting. It combines the decadence of rich melted chocolate with whipped egg whites, so the resulting cake is lighter, like a sponge cake, yet still with that rich chocolatey goodness. The frosting is simple, but ohmygod good….just more melted chocolate and whipping cream. Seriously, does it get much better than that? I think not.

This is what will keep you warm on a cold winter’s day. Or…you know…any day.

There is a recipe at the end for how to make your own chocolate curls for garnishing the cupcakes. As you can see, I didn’t go the distance on that. I didn’t have a loaf pan (oh Santa….are you listening?) and none of my other containers seemed suitable…so I used chocolate jimmies instead. I know, cheating right? Except…no. In my defense, well, first off, I love jimmies. And how often do they really work into the daily menu? So I had to take advantage. Besides, it’s the holiday season, where you’re supposed to use sprinkles on stuff. It’s like, Clausian Law or something. The photo below is pre-jimmies. Because it just looks better.

I think this is now one of my favorite chocolate cake/frosting combos ever. Light, rich cake and melted fudge frosting…you really must try it!

So….here you go with Chocolate Fudge Cupcakes! Enjoy!

CUPCAKES
3/4 cup unsalted butter
6 ounces semisweet chocolate , chopped
3/4 cup sugar
4 eggs , separated
1/2 cup all-purpose flour
1/4 teaspoon baking powder
1/2 teaspoon cream of tartar

Directions:
1. Heat oven to 325°F.
2. Grease 12-cup muffin pan or line with baking cups.
3. Place metal bowl over medium saucepan of barely simmering water or use double boiler.
4. Add butter and 6 oz chocolate. Let stand until melted; stir until smooth.
5. Cool to room temperature, then whisk in sugar and egg yolks.
6. Stir in flour and baking powder.
6. In large bowl, beat egg whites at medium speed until frothy.
7. Add cream of tartar.
8. Beat at medium-high speed until soft peaks form.
9. Fold one-fourth of the whites into chocolate mixture.
10. Gently fold in remaining whites until mixed.
11.Spoon batter into muffin cups, filling two-thirds full. Bake 25 to 30 minutes or until toothpick inserted in center comes out clean. Cool on wire rack 10 minutes, remove from pan; cool completely.

FROSTING
6 ounces semisweet chocolate , coarsely chopped
3 tablespoons whipping cream

Directions:
1. In medium saucepan, combine remaining 6 oz semisweet chocolate and whipping cream.
2. Heat over low heat until melted and smooth, stirring frequently.
3. Spread each cupcake with frosting
If garnishing with chocolate curls: Let cupcakes stand until frosting is cool but not sett, then garnish with chocolate curls.

Making Chocolate Curl Garnish:

Ingredients: 6 oz semi sweet chocolate

Directions:
1. line 4x2x2-inch mini loaf pan with plastic wrap.
2. Melt 6 oz of the chocolate in metal bowl set over pan of barely simmering water (do not let bowl touch water).
3. Pour into mini loaf pan; cool until firm.
4. Unmold chocolate; remove plastic wrap.
5. Using vegetable peeler, make curls.

Now that I have you in a chocolate haze of deliriousness…it’s time to announce the winner of this week’s Free Stuff Friday contest. Winner receives an advance copy of the first in my Cupcake Club Romance series…SUGAR RUSH! And the lucky winner is……Heather G!! Woo hoo, Heather!! Just send me your address to donna@donnakauffman.com and I will get the book in the mail!

Okay…so now on to the Big News! (What, chocolate wasn’t enough? Why no, no it was not. It’s the holidays, dammit, and we want more!) Well, I’m gonna give you more. With the urging of my wonderful publisher, Kensington Books, I now have a brand, spankin’ new Fan Page on Facebook. I know! It’s where all the cool blog babes hang out. So…come on over and hang out…and if you click the Like button…you’ll be in the running for my next contest, which will be announce Monday on the Fan Page. See you there!

New Fan Page!

At the urging of my publisher and the imminent launch of the Cupcake Club Romance series…I now have a brand new fan page on Facebook! I started decorating the place last night and it’s slowly coming along. A total happening blog babe hang out. I’d love to see you there!

You can find me at Donna Kauffman.

I will still be keeping my personal page going, but for all the goings on book-wise, cupcake-wise, and for the occasional Facebook Fan Page-only contests and special promotions, you’ll need to head on over there and Like me. Really, really Like me. (Uh on, I’m channeling Sally Fields now! :) )

And while you’re clicking and liking and messaging…don’t forget to enter this week’s contest for a chance to win a copy of my first Cupcake Club Romance, SUGAR RUSH! See Monday’s blog post for all the details! Winner will be announced here tomorrow, along with the next cupcake recipe! I’m thinking something rich and chocolatey is the way to go this week. Any takers?

Good luck!

Man Candy Wednesday….because I can.

Seriously. It’s raining, dark, dreary….and that middle-of-the-week slump. So, I figured I cheer things up a little, with….

National Ride A Cowboy Day!! (Okay, so I totally made that up. But it SHOULD be a holiday….just sayin’)

Don’t you feel better? I know I do.

Don’t forget to enter this week’s contest to win a free advance copy of SUGAR RUSH (on sale 12/27!) See Monday’s post for all the details!