So for my son's second birthday party I thought of doing a coloring theme. The kid sure does love to color. I saw in Parent's magazine an advertisement for the crayola website where you can get a coloring page made out of one of your photographs. I chose a cute picture of the birthday boy and printed them out at 1/2 page size. On the other side of the paper I printed out the invitation text. Invitees were instructed to color the picture and bring it back for a coloring contest. For the invitation wrapper I made a tri-fold crayon and printed it on brightly colored card stock.
At the party we had our son's favorite meal: macaroni and cheese with pureed squash and served chocolate cake with homemade blueberry frosting (for a nice purple color without mystery colorants). To make it into a crayon I made two small sheet cakes and set them end to end. Two diagonal cuts at the top made the crayon tip (and a nice pre-party snack). Once the cake was frosted I used black sugar to make a crayon design to complete the look.
For favors I used brightly colored favor boxes filled with dime store coloring books, a few washable crayons, stickers, and a package of toddler gummy snacks.
So hardly anyone colored, and the birthday boy was frightened of the bubble machine I got him, but all in all I'd say the party was a success!
Saturday, November 21, 2009
(Easy) Pumpkin Cheesecake Ice Cream
Just in time for Thanksgiving here is my recipe for Pumpkin Cheesecake Ice cream that I will be bringing to our family feast this year. I will put up pictures once I serve it!
Ingredients:
9 oz cream cheese
4 oz sour cream
1 pt heavy cream
1 1/2 cups powdered sugar
1 1/2 tbsp cinnamon
1/2 tbsp nutmeg
1/2 tsp ginger
1/4 tsp cloves
1/3 cup pumpkin puree
2 tbsp lemon juice
Directions:
Combine all ingredients in a blender and blend until smooth. Refrigerate for at least one hour. Freeze in ice cream maker according to manufacturer's instructions and enjoy!
Serving suggestions:
Serve on top of pumpkin waffles or pumpkin pie.
Enjoy with ginger cookies or cinnamon graham crackers.
Ingredients:
9 oz cream cheese
4 oz sour cream
1 pt heavy cream
1 1/2 cups powdered sugar
1 1/2 tbsp cinnamon
1/2 tbsp nutmeg
1/2 tsp ginger
1/4 tsp cloves
1/3 cup pumpkin puree
2 tbsp lemon juice
Directions:
Combine all ingredients in a blender and blend until smooth. Refrigerate for at least one hour. Freeze in ice cream maker according to manufacturer's instructions and enjoy!
Serving suggestions:
Serve on top of pumpkin waffles or pumpkin pie.
Enjoy with ginger cookies or cinnamon graham crackers.
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