Tag Archive | birthday

Chocolate m&m Birthday Shake!

Homemade chocolate ice cream made in a blender, mini chocolate chips, whipped cream with chocolate drizzled on top. What more could you ask for?
I made these delicious concoctions for my little sister’s birthday just last week. Five years old and just as cute as ever!
Here are the simple directions so that you, too can surprise a loved one!

1. Blend cocolate ice cream with milk in a blender and hand mix in chocolate chips. Get it to the consistency that you like by adding more or less milk.
2. Spoon/pour into fancy sundae glasses-this is a must.:)
3. Pile on the whipped cream, drizzle on the chocolate, poke a fancy straw in, and enjoy!




Cake Contest Support

I’ve decided to enter a Family Fun cake contest for kids’ birthday cakes. Not a huge, high-end one, that I actually have to sign up for, just send in a picture of a cake that is original and they may or may not publish it. $100 bucks to anyone who gets their name in the magazine too. 🙂

For now I’m thinking toddler themed. No cartoons or characters, most likely animals -maybe jungle- tea? Kitties?

We’ll see, I’ll post some updates.

Philly 3-Step Cheesecake

My mom made this for my birthday and it was amazing! Don’t mind the crushed piece with the candles. 🙂
2 (8 0z.) packages cream cheese
1/2 cup sugar
1/2 tsp. vanilla
2 eggs
1 keebler graham crust

Mix cream cheese, sugar and vanilla at med. speed until well blended. Add eggs, mix until blended. Pour into crust. Bake at 350 degrees for 40 minutes or till center is almost set. Cool. Refrigerate 3 hours or overnight. Enjoy!!
I’ve also made mini cheese cakes with vanilla wafers as the crust. Very good.

Strawberry jam was made in the Vita Mix!

Strawberry jam was made in the Vita Mix!


A Dozen of Pink Cupcakes

My little sister had her 4th birthday a couple weeks ago and I made these cupcakes for her to bring to sunday school… so I guess you could say these were inspired by her!!  


I got the cupcake liners at Michael’s, my favorite store in the world!


You’ll need:

24 yellow or white cupcakes

Buttercream icing (below)

Fondant (about 9-10 0z.)

Silver ball sprinkles

circle cookie cutters, slightly smaller than the cupcakes

Small flower cookie cutter

Red or pink food coloring

Buttercream icing: 

  • 1/2 cup shortening
  • 1/2 cup butter
  • 1 tsp. vanilla
  • 4 cups (1 lb.) powd. sugar
  • 2 T. milk

Cream butter and shortening with electric mixer. Add vanilla. Add sugar, 1 cup at a time, beating well on medium speed (will appear dry).Add milk and beat at medium speed until light and fluffy.

Yield: 3 cups and frosts 24 cupcakes

NOTEKeep in fridge when not in use. Rewhip before using. If you frost your cupcakes the night before you can leave them out with a cover on.

First, roll out your fondant to desired thickness and use the cookie cutter to cut 24 circles. With the leftover fondant, dye it pink with red or pink food coloring. I did a medium pink. Roll out the pink fondant and cut out 24 flowers using the flower shaped cookie cutter. Adhere the flowers onto the middle of the white circles using a tiny dab of water. Press the small sprinkles into the fondant around the edges, and in the center of the flower.

To frost the cupcakes, start from the middle and slowly swirl while applying pressure. Gently press the decorations into the center of cupcake. Don’t forget to take pictures and enjoy!