Reason for the Season from Coton Colors

Share the story of Jesus' birth through these sweet ornaments from Coton Colors

Nativity Platter

Happy Birthday Jesus Ornament

Gifts for the Mommy to be

Seacliff Diaper Tote from Pottery Barn Kids

 

Velvet Slippers from Boden

California Baby Calendula Everyday Lotion (good for mom and baby)

Luxury Silk Sleep Mask from Doodlebug's Fun Fabrics

 

Happy Thanksgiving

“And whatever you do, whether in word or deed, do it all in the name of the Lord Jesus, giving thanks to God the Father through him.” - Colossians 3:17

 Happy Thanksgiving

Happy Third Birthday!

This past weekend was packed with parties, including our sweet girl's third birthday party! The theme was princess and sweet treats were served.

The Birthday Present! Princess bounce house.

 The Cupcakes! Double Raspberry Cream Filled Cupcakes

Makes: 27 cupcakes
Prep time: 30 minutes
Bake time: 25 to 30 minutes
Cool time: 30 minutes

Ingredients:

Cupcakes:

1 package (8 ounces) cream cheese, softened
1/2 cup butter, softened
1-1/4 cups sugar
2 eggs
1/4 cup milk
1 teaspoon almond extract
2 cups flour
1 teaspoon baking powder
1/2 teaspoon baking soda
1/4 teaspoon salt

Raspberry Filling:

1 package (8 ounces) cream cheese, softened
1 egg
3 tablespoons fresh OR frozen (thawed) raspberries
1/3 cup sugar

Raspberry Frosting:

3 cups powdered sugar
1/4 cup butter
2 tablespoons raspberry jam OR 1/4 cup fresh or frozen (thawed) raspberries
1 teaspoon Spice Islands® Pure Vanilla Extract
1 to 3 tablespoons milk

Directions:

Preheat oven to 325°F.

Mix cream cheese, butter and sugar using an electric mixer. Add eggs, milk and almond extract; mix thoroughly. Stir in remaining ingredients. Batter will be stiff.

Grease and flour muffin pans or line cups with paper liners. Fill cups 1/2 full. Batter will be fairly stiff. Make an indentation in the center of each cupcake using the tip of a spoon.

Combine all filling ingredients in medium bowl and beat with mixer. Add a dollop (about 1-1/2 to 2 teaspoons) to the center of each cupcake. Bake for 25 to 30 minutes, or until done. Let cool 10 minutes in pan. Remove warm cakes from pan and finish cooling on wire rack. Frost cupcakes when cool. Refrigerate cupcakes until ready to serve.

Frosting: Combine all ingredients except milk in medium bowl. Beat with electric mixer, gradually adding milk, until frosting is creamy.

(sorry I can't remember where I got this recipe from. It is so good though!)

 

Next stop is the build your own ice cream sundae bar. Complete with all the toppings and a very special antique walnut grinder from my Great Grandma Ruby.

Beverage station

Photo party banner. Using photos of our sweet girl, I created a banner showing her progression from last November to this past October.

This morning (her real birthday day) Hubby and I took the day off and treated her to a special trip to Starbucks before school.

Happy Third Birthday!

Hello Dachshund!

Barette

Purse

 Sweater Scarf

Doxie

Plush

Could this be the next big trend?

Letters to Santa: Christmas Decor

From the same store that brought such Sweet inspiration in my last post, here we have a more traditional approach. I love the printed couch and pillows, especially the giant '&' pillow! The chair is lovely paired with the tartan ribbon, and don't miss the red hounds tooth ribbon on the tree (not the greatest photo from my phone, but it's there)!

Sweet Christmas Decor

A trip too the local garden and home decor center revealed a wonderland of Christmas ideas to sweet not to share. 

Let's start at the top with the tree topper. The various ribbon choices used to create the whimsical bow, tie all the sweet colors together.

The tree and chandelier were dripping with sugary sweet ornaments!

Check out these giant cookie pops and other sweet surprises.

Taking it all in

We've hardly entered into November and I am already wanting to break out the Christmas decor! Must resist!