Wednesday, April 29, 2009

It's a circus around here!

The Circus or Carnival theme is everywhere! I gave my daughter a Circus/Carnival theme party 2 years ago and we had a blast! I had so much fun creating decorations and making the cupcakes! Although it took me about 4 months to get it all done...I was pregers at the time....I loved every minute. And now, there are tons of great banners, decorations and ideas! I only wish they I had found them 2 years ago!Hope you enjoy the pictures!

Thursday, April 23, 2009

This is a stick up!

There is nothing better at a party than food on a stick! Easy to eat and handle since you don't need utensils! I love these ideas:

Top Left: Mozzarella, Basil and Tomato
Top Right : Ham, Lettuce, Apple, and Blue Cheese
Bottom Left: Pigs in a blanket and Meatballe Skewers
Bottom Right: Pineapple wrapped in Ham topped with a Cherry

Monday, April 20, 2009

Circus Fun!

Who doesn't love a circus?
Check out all of these fun party products over at
the Etsy Shop

Friday, April 17, 2009

What do you think?

I finally made some of Bakerella's mini cake lollipops! What do you think? Should I make these for the parkside picnic this weekend?

Recipe Friday

Happy Friday! I usually put a nice little sweet recipe for you to enjoy on the weekend but, today I am giving you a savory one! I am making this for the Parkside Picnic that is being hosted by my sweet neighbor and myself this Sunday! Hope you enjoy!
Chicken Enchilada Dip
1 pound skinless, boneless chicken breast halves
1 (8 ounce) package cream cheese, softened
1 (8 ounce) jar mayonnaise
1 (8 ounce) package shredded Cheddar cheese
1 (4 ounce) can diced green chile peppers
1 jalapeno pepper, finely diced

Preheat oven to 350 degrees F (175 degrees C). Place chicken breast halves on a medium baking sheet.
Bake in the preheated oven 20 minutes, or until no longer pink. Remove from heat, cool and shred.
Place shredded chicken in a medium bowl, and mix in cream cheese, mayonnaise, Cheddar cheese, green chile peppers and jalapeno pepper. Transfer the chicken mixture to a medium baking dish.
Bake uncovered in the preheated oven 30 minutes, or until the edges are golden brown.
Make about 30 servings

Yummy! Serve with tortilla chips! Great left overs on a tortilla too! If there are leftovers!

Wednesday, April 15, 2009

Bella Bee Workshop

The pink poodle party would not have been complete without Regina Boyett of Noah's Ark Workshop! I have always been 100% into doing my childrens parties myself, but, I have to tell you this was the best thing I have ever done for a party!
She was fabulous!
I didn't even have to worry about a goody bag!
They got to take all of the products home in their own purse!
One of the things I liked best about the Bella Bee Workshop is that there is a lesson with every workshop....not just a make up party!
My daughter choose Pink Cottoncandy and the lesson was Confidence. See all choices below! They learned about inner beauty and to be kind to others!
Great Party....and Fantastic Entertainer!

There are 4 colors/flavors available:

Pink- Cottoncandy Blue- Bubblegum Purple- Grape Fuschia- Berry

There are 4 Character lessons available:
Confidence Friendship Caring Truth

For the Birthday girl.......Abby got a keepsake album
Inside were noted with why they loved Abby

Here are a few:

She has a pretty smile
She is nice
She is pretty
She is fun to play with

She will cherish that forever and keeps the book on her dresser to look at!

Fantastic event for all.....especially me who got to sit back, watch and enjoy!

Monday, April 13, 2009

Polka Dots and Pirates

First of all...that has to be the best name for this very cute etsy store! If you have not been out to etsy to visit this very talented lady you must do so NOW at Polka Dots and Pirates! I love every theme she has!

Sunday, April 12, 2009


What a awesome theme for any age, boy or girl!

Picture from the Tomkat Studio

Check out the paper plate lollipops! Super Cute!

You can purchase the entire lollipop kit with childs name at

Centerpieces by Rachel Ray

Thursday, April 9, 2009

Recipes on Friday

Red Velvet Cheesecake CupcakesRecipe
adapted from Let Them Eat Cake & BFMHTY, Dorie Greenspan

Makes about 18 cupcakes


For Red Velvet Cupcakes

1/2 cup shortening
1-1/2 cups sugar
2 eggs
2 ounces of red food coloring
2 (heaping) tbsp cocoa powder
1 cup buttermilk
2-1/4 cups sifted cake flour
1 tsp salt
1 tsp vanilla
1 tbsp vinegar
1 tsp baking soda

For cheesecake

Four 8-ounce boxes cream cheese, at room temperature (I used Neufatchel Cheese instead)
1-1/3 cups sugar
1/2 teaspoon salt
2 teaspoons pure vanilla extract
4 large eggs, at room temperature
1-1/3 cups sour cream or heavy cream (or combo of both) (I used all heavy cream)
cream cheese frosting (canned or favorite recipe)


To make red velvet cupcakesPreheat oven to 350F. Prepare cupcake pan with liners.
In a stand mixer fitted with a flat beater, cream shortening, sugar and eggs until well combined. Add red food coloring to cocoa to create a paste. Add to shortening mixture. Add cake flour alternatively with buttermilk, starting and ending with dry cake flour. Then add salt and vanilla. Mix together the vinegar and baking soda and fold into your batter mixture.
Fill cupcake liners about 1/2-2/3 full. Bake for about 18-22 minutes until toothpick inserted in the center comes out clean. Let the cupcakes cool completely, then wrap each cupcake in plastic wrap and freeze until ready to assemble. (Chilling is easier for the assembly process.)

To make cheesecake— In a stand mixer (or hand mixer), fitted with a paddle attachment beat the cream cheese at medium speed until it is soft, about 4 minutes. While mixer is till running, add the sugar and salt and continue to beat another 4 minutes or so, until the cream cheese is light. Beat in the vanilla. Add the eggs one by one, beating for a full minute after each addition to produce a well aerated batter. Reduce the mixer speed to low and stir in the sour cream and/or heavy cream.
Put the foil-wrapped springform pan in the roaster pan.
Use a rubber spatula to make sure that nothing has been left unmixed at the bottom of the bowl. Pour the batter into the springform pan. Put the roasting pan with springform in the oven and pour enough boiling water into the roaster to come halfway up the sides of the springform pan.
Bake the cheesecake for 1 hour and 30 minutes. Turn off the oven’s heat and prop the oven door open with a wooden spoon. Allow the cheesecake to luxuriate in its water bath for another hour.
After 1 hour, carefully pull the cheesecake out of the oven, lift the springform pan out of the roaster. (Warning: Be careful, there may be some hot water in the aluminum foil.) Remove the foil and let the cheesecake come to room temperature on a cooling rack.
When the cake is cool, chill the cake in refrigerator for at least 4 hours, although overnight would be better. Remove the sides of the springform.

To assemble cupcakes—Remove cupcakes from freezer and discard plastic wrap and liner. Using a clean, sharp knife cut each cupcake in half. Set aside. Using a 2-1/2″ diameter cookie cutter, cut circles out of the cheesecake. (Depending on how thick you want the cheesecake section you might want to cut the circles in half horizontally.)

Frost each cupcake half with your favorite cream cheese frosting. (Think of this as the glue that holds everything together.) Place the cheesecake circle between the 2 cupcake halves and pipe more cream cheese frosting on top!

Sunday, April 5, 2009

Ooddles of Poodle Fun

Well, the pink poodle party is in the books! I had so much fun planning and decorating. It was really easy to find all kinds of wonderful table decorations and coordinating items! So, come take a glamour tour with me!

Hope you found some inspirations! Resources are below!

Eifle Tower Cups

Miniature poodles

Hershey Lables

Chair Covers

Jewlery boxes
Hobby Lobby

Party City

Plates and Napkins

Hobby Lobby

Joanns and Hobby Lobby

Can you tell I visit Hobby Lobby often?

Pin it!