Cupcakes and Immunity-boosting Strawberry Hot dogs

So for today, I'll be writing about two timeless and classic desserts which everyone can remember fondly from their youth: Red Velvet Cupcakes and, of course, Strawberry Hot Dogs with Immune Defense.

For the Red Velvet cupcakes, we unadventurously just used the instructions on the box of cake mix (it also has instructions for baking cupcakes) with the addition of some whipped cream frosting.

Due to the limitations of my bakeware, we sadly had to cook them 6 at a time, which took far too long.

They were very tasty, though.  I would, however, advise waiting a bit before putting frosting on them. You can see above what happens if you don't.

For the more exciting adventure, we made strawberry hotdogs:

While I washed and chopped the fresh strawberries, Serena made the Juice.

We then arranged the sliced strawberries in a store-bought graham cracker pie crust and poured the Juice over them.

Oddly enough, this actually turned out to be a Strawberry Pie rather than a hot dog, but it tasted good so that was okay.

It was very good, though it didn't seem to gel enough, so we think we should have just cooked the Juice longer to allow it to thicken a bit more.

Anyway, here is the recipe:

Fresh Strawberry Pie

1 C sugar
1 C Water
3 T strawberry gelatin mix
1 Pint Fresh Strawberries
3 Heaping Tablespoons Cornstarch
1 pie crust, cooked and cooled

Combine sugar, cornstarch, and dry gelatin mix by stirring well. Add water and cook until thick and clear over medium high heat, stirring constantly to prevent scorching. Set aside and let cool. Wash and hull strawberries, cut in half and arrange over pie crust. When filling is cool, pour over strawberries and chill pie until ready to serve.

The End.