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!
Wednesday, April 29, 2009
Monday, April 27, 2009
Thursday, April 23, 2009
Tuesday, April 21, 2009
Monday, April 20, 2009
Friday, April 17, 2009
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.
Wednesday, April 15, 2009
There are 4 colors/flavors available:
Pink- Cottoncandy Blue- Bubblegum Purple- Grape Fuschia- Berry
There are 4 Character lessons available:
Confidence Friendship Caring Truth
Monday, April 13, 2009
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
Picture from the Tomkat Studio
Check out the paper plate lollipops! Super Cute!
Thursday, April 9, 2009
Makes about 18 cupcakes
For Red Velvet Cupcakes
1/2 cup shortening
1-1/2 cups sugar
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
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
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!