As a three-time winner of the Food Network's Cupcake Wars, Orlando's Hollis Wilder is the indisputable queen of cupcakes. Now her first cookbook, "Savory Bites: Meals You Can Make in Your Cupcake Pan," has arrived in bookstores. The book's premise is about "living life in portions," and she is determined to use her success to help fight obesity one portion at a time using the classic American cupcake pan. I love the book because it suits any lifestyle or household. It's a great addition to a home library for teaching children how to cook and it has enough panache to keep the gourmand in the house well-fed.

"I wanted to have a long-lasting relationship with the classic American cupcake pan but shake things up a bit at the same time," says Wilder.

Her turn on savory cupcakes redefines mealtimes, including festive brunches and tailgates. I can see these small bites inspiring creative cooks to rethink how they pack lunches for school and work.

A former private chef to an impressive roster of celebrities including Jay Leno and Kevin Costner, Wilder now is a star in her own right. And her cupcake empire is expanding. She recently opened a Sweet! By Good Golly Miss Holly in Jacksonville.

Vermont Chicken Pot Pies

Yield 24 little pies

4 carrots, peeled

1 large stewing chicken, about 8 pounds

12 cups or more of water

3 medium onions, peeled and quartered

2 ribs celery, including the leaves and white bottoms of the stalks

4 sprigs fresh parsley

3 sprigs fresh sage, including stems

3 teaspoons kosher salt, divided

1 1/2 teaspoons white pepper, divided

1 cup whole milk

1/2 all-purpose flour

5 cups chicken broth, preferably from cooking the chicken

1/2 cup frozen peas

Nonstick cooking spray