Yup! A Fourth of July Pot Luck at the Buzz! Then on 5 July, starts their Bistro Menu. We will probably go to the Opening Night. Fireworks for sure!

Oh yes! Smoked Salmon and Fresh Garden Vegetable Plate. Just one of the many entrees that were brought for the potluck dinner. Such fun and originality. Yum-O!

And how about Black-Bottom Cupcakes that Robin made and adapted!

Yield: 12 full-size or approximately 30 mini cupcakes

For the filling:
Optional: 6 fresh Dark Sweet Cherries, pitted and cut in half
8 ounces cream cheese, regular or reduced fat, at room temperature
1/3 cup granulated sugar
1 large egg, at room temperature
2 ounces bittersweet or semisweet chocolate, coarsely chopped
For the cupcakes:
1 1/2 cups all-purpose flour
1 cup firmly packed light brown sugar
5 tablespoons natural unsweetened cocoa powder (not Dutch-process)
1 teaspoon baking soda
1/4 teaspoon salt
1 cup water
1/3 cup unflavored vegetable oil
1 tablespoon white or cider vinegar
1 teaspoon vanilla extract

Make the filling: Beat together the cream cheese, granulated sugar, and egg until smooth. Stir in the chopped chocolate pieces. Set aside.

Make the cupcakes:
1. Adjust the rack to the center of the oven and preheat to 350°F (175°C). Butter a 12-cup muffin tin, or line the tin with paper muffin cups.
2. In a medium bowl sift together the flour, brown sugar, cocoa powder, baking soda, and salt. In a separate bowl, mix together the water, oil, vinegar, and vanilla.
3. Make a well in the center of the dry ingredients and stir in the wet ingredients, stirring until just smooth. Stir any longer and you will over mix the batter and end up with less-than-tender cupcakes.
4. Divide the batter among the muffin cups. Option – place 1/2 Cherry in center. Spoon a few tablespoons* of the filling into the center of each cupcake, dividing the filling evenly. This will fill the cups almost completely,** which is fine.
5. Bake for 25 minutes, or until the tops are slightly golden brown and the cupcakes feel springy when gently pressed. These moist treats will keep well unrefrigerated for 2 to 3 days if stored in an airtight container.

Two notes:* If you choose to go mini for these, keep the filling at a tablespoon or less, lest you run out, as, ahem, someone else may have.
** Though I’ve only made this recipe once, and therefore don’t think you should take my input as absolute authority, I’ve got to advise against actually letting these guys fill up. Not an issue if you’re going full-size, but if you go mini, aim for 90 percent full.

And here is a plate full of dinner. Salmon, brat, noodles and rolls.

And of course, there is always one Special Delight at every party. Here we have ours. On the right and trying not to look at the camera, is Bailey. A delightful young lady that loves to smile and tease, especially her brother.