“Tea at Three” Birthday Party

Last year, about 2 weeks before Gavyn’s 2nd birthday party, I had come up with the idea for her 3rd birthday party: A tea party. (FYI: I already have an idea for her 4th birthday party!) I really had no idea how to approach it. Vintage? Mad Hatter? Princess? British? Then I saw this:

Duff Goldman’s Electric Cupcakes (click picture to follow link)

I absolutely LOVED the color combinations, so I lead my thought process with that. I decided on a contemporary tea party. I was inviting boys to the party, so I didn’t want to alienate them with something too “girly.”

I also wanted to keep things traditional, so I served typical tea party finger foods: cucumber bites (instead of sandwiches), shortbread cookies (Walkers’ brand), scones, English muffins (instead of crumpets), mini-quiches, and Newtons.

I also had quite a spread of tea options: Market Pantry Decaf, Republic of Tea Mango Ceylon and Blueberry Acai, Zhena’s Gypsy Tea Mojito Mint and Berry Bellini, Bigelow Green Tea, Tazo Green Ginger and Earl Grey, Tetley British Blend, PG Tips, and Assam English Breakfast.

And I made a sun tea punch, using this recipe.

I decorated the table with a miniature Alice in Wonderland tea set, a miniature tea recipe box, books, and candles.

I displayed Gavyn’s cupcake in a cakestand with the miniature cupcakes. I set the other regular-sized cupcakes (for the kids) in tumbler cups with Trix cereal.

I decorated behind the table with a number “3″ (I make a number out of different materials each year for her birthday), a “Happy Birthday” banner I crafted, and melamine balloons that coordinated with the cupcakes.

I LOVED how the table looked in the end! (You can’t quite see them, but the flowers are in yogurt smoothie containers that I had painted the coordinating party colors. Thanks to my mother-in-law for arranging them!)

For the tea, I had plastic tea cups for the kids, teacups and saucers for the adults, a teapot, a bowl of sugar cubes, and a honey dispenser (filled with honey from my chiropractor’s bee farm).

For our guests, I covered our table with white drawing paper for the kids (and adults) to color. (I did this last year, and decided it was a good distractor for busy kids!) Also, I placed party favors in gift bags made to look like tea bags.

BEFORE

AFTER

Gavyn had SUCH a good time!!! I enjoyed myself, and I’m glad that everyone else did, too! This was the first year that Gavyn has been interested in opening her own presents, so she had a blast with all her friends ripping into her gifts! My little girl is growing up so fast! Thanks to all who celebrated with us!

Now, time to take a breath before executing Christmas decor!!!

Derby Day

We had some friends over to enjoy all that is the Kentucky Derby. My plan was to serve traditional food, so I did some research. I figured I wanted everything to be bite-sized…because the race itself lasts 2 minutes!

Unfortunately, I didn’t get pictures of any food…except one! As soon as they hit the table, they were gobbled up!

I got some recipes from the Kentucky Derby website (with links):

Brie Delight
Benedictine Spread
The Early Times Mint Julep

Then there were the easy foods:
Fruit tray w/ cream cheese dip
Veggie cups w/ Ranch dressing
Chicken Salad (a friend’s recipe)
Banana Nut Bread (from a box…shh!)
Sweet Tea
Bloody Marys

The ONE thing I got a picture of:

No-Bake Strawberry Cheesecake Bites
Ingredients:
2 cups chopped strawberries
1/4 cup sugar, divided
8 oz cream cheese, softened
1 Tbsp vanilla
3/4 cup Cool Whip Lite
30 Mini Fillo Shells

Method:
1. In a container, combine strawberries and 1/8 cup sugar. Stir well. Cover container and set in fridge.
2. In a bowl, add cream cheese, remaining 1/8 cup sugar, and vanilla.
3. With a hand mixer, beat on low until mixture is smooth.
4. Add Cool Whip and mix until well blended.
5. Fill shells with mixture and set in fridge for an hour.
6. Before serving, top with strawberries.

I’m pretty sure that was all the food we had!

For entertainment, we had a horse raffle: put in $5, randomly select a horse’s name out of a cup, the winner gets the money!

I won! (Even though my husband drew the most favored horse!)

We all enjoyed the race even more since we were financially involved! There was lots of yelling and jumping! Mostly from my husband because his horse was in the lead the whole time…until my horse came up from the pack!

I think we’ll keep the raffle a tradition from now on!

I’ve added The Kentucky Derby to my bucket list…but not necessarily the $1000 Mint Julep

Congrats to “I’ll Have Another” and his owners and jockey! It’s great to see a debut horse win!

Strawberries!

A couple weeks ago, I took my daughter strawberry-picking with her playgroup. We went to Valley Home Farm in Wartrace, TN.

I love this place! I plan to return in a month or so for blueberries and honey!

Besides all the foods I listed here below, it turns out that the strawberries were a good substitute for candy during our potty-training process!

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So, with all these strawberries, I had to come up with a way to use them. I had considered making jam, but I already bought a jar from the farm…along with some strawberry bread. (Both were DELICIOUS!!!)

I had dinner planned out, but I needed a dessert. I originally was going to make homemade vanilla bean ice cream, but I needed to get a vanilla bean. AHA! I went with strawberry ice cream instead!

Homemade Strawberry Ice Cream (using an Ice Cream Maker)
Ingredients:
1-1/2 cups whole milk
1 cup granulated sugar
3 cups heavy cream
1-1/2 Tbsp vanilla
Pint of strawberries, hulled, stemmed, and chopped

Method:
1. In a medium mixing bowl, use a hand mixer on low speed to combine the milk and granulated sugar until the sugar is dissolved, about 1 to 2 minutes.
2. Stir in the heavy cream and vanilla.
3. Turn the machine on; pour half of the mixture into freezer bowl, add strawberries.
4. Add remaining mixture until bowl is just full…do not overfill!
5. Let mix until thickened, about 20 to 25 minutes. The ice cream will have a soft, creamy texture. (If a firmer consistency is desired, transfer the ice cream to an airtight container and place in freezer for about 2 hours. Remove from freezer about 15 minutes before serving.)

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Since I’ve been pregnant, I’ve been all about mineral water and fresh fruit. My favorite so far has been lime and mint with agave nectar (like a virgin mojito). With all these strawberries, I decided to add them to my concoction.

Mint Strawberry Lime Cooler
Ingredients:
3 strawberries
Sprig of mint, leaves only
Lime wedge
1 Tbsp Agave Nectar
Sparkling mineral water

Method:
1. In a tall glass, combine strawberries, mint leaves, lime, and agave nectar. Use a muddler (or a wooden spoon) to mush the fruit and nectar.
2. Add ice and fill with mineral water.
3. Give a final stir before drinking!

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Every Sunday morning my family eats pancakes. I’ve been wanting to make German pancakes and finally I had some fresh fruit to make them with!

German Pancakes with Strawberry Filling
Ingredients:
1 cup milk
6 eggs
1 cup flour
1/2 tsp salt
1 tsp vanilla
1/4 cup butter, melted

Method:
1. Preheat oven to 400.
2. In a mixer, combine milk, eggs, flour, salt and vanilla until well-blended.
3. Add butter little by little, making sure it’s not too hot (otherwise eggs will start to cook).
4. Grease 18 muffin tin cups. Divide batter evenly among cups, filling each about halfway full.
5. Bake for 15 minutes until golden brown and puffy.

Strawberry Filling:
16 oz strawberries, hulled and halved
1 C. sugar
1 C. water

In a saucepan, bring the strawberries, sugar, and water to a boil. Reduce heat and simmer 15 minutes or until sauce starts to thicken.

To assemble the strawberry german pancakes, first remove them from the muffin tin. Spoon the sauce in the “crater” of the muffin and sprinkle with powdered sugar.

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I love strawberries and cream…it’s no secret! However, I wanted a similar treat that my daughter and I could make together. Something easy and more hands on!

Strawberries and Sprinkles
Ingredients:
1 pint strawberries
4 oz cream cheese, softened
4 tsp powdered sugar
4 tsp milk
1 tsp vanilla
Rainbow sprinkles

Method:
1. Wash whole berries and pay dry.
2. In a small bowl, combine cream cheese, sugar, milk, and vanilla. Stir with fork until smooth. (Add more milk to reach desired consistency.)
3. Pour sprinkles into a different small bowl.
4. Holding berries by the stem, dip them in cream cheese mixture then dip into sprinkles.

Warmed Milk, Honey, & Nutmeg

I’ve never been a fan of warm milk, but for some reason I wanted some tonight.

It may be because I’ve been reading the A Song of Ice and Fire books, and they drink “milk of the puppy” to help them…. I need some healing myself! I haven’t been feeling well because I haven’t been sleeping well.

This drink definitely warms you to the core! It’s a must-try for the upcoming cold weather season!

To make:
Warm a mug of milk in the microwave. Stir in a spoonful of honey. Sprinkle with nutmeg.

Now, go snuggle under a blanket and watch a good movie!

Cupcake Jelly Shooters

I made these for my sister-in-law’s 30th birthday celebration.  I’ve never made jelly shooters before.  I have, however, taken several jelly shooters in my life!

In order to make these, you need a silicone baking cup tray.  Ideally, it would be one for mini-cupcakes…but I couldn’t find any so I settled on the daisy-shaped ones!

Also, if you can find cake-flavored vodka, that would be perfect…but I couldn’t find any so I settled on cotton candy-flavored vodka!  I don’t like cotton candy, nor do I like vodka.  But cotton candy-flavored vodka?  Yes, please!

Cupcake Jelly Shooters
Serves 24

Ingredients:

• 2/3 cup canned pineapple juice
• 2/3 cup cranberry juice cocktail
• 1Tbsp heavy cream
• 2 packets unflavored gelatin (use 3 packets if the shooters will be sitting out a while)
• 2/3 cup cotton candy-flavored vodka
• Whipped topping
• Sprinkles

Method:

1. Prepare the silicone mold.  Lightly spray mold with non stick cooking spray.  Wipe off the excess spray with a paper towel.  A slight residue should remain, just enough to help unmold the gelatin, without affecting the taste or appearance.

2. Pour the juices and cream into a saucepan and sprinkle with gelatin.  Allow to soak for a few minutes.  Heat on low, stirring constantly, until gelatin is fully dissolved (about 5 minutes).  Remove from heat.

3. Stir in the vodka.  Pour into the molds, and chill until set, several hours or overnight.

4. To serve, unmold the jelly shots.  Pipe on whipped topping.  Refrigerate until serving time.  Immediately before serving, top with the sprinkles.