Come One, Come All

This past Saturday we threw a party for my little guy.  I can't believe my little baby is turning FOUR!  We decided on a circus theme which was a big hit with the kids.  Tons of cotton candy, popcorn, cupcakes and of course Barnums Animal Crackers.  The dessert table is always my favorite part!

It was my first time making the "yarn chandeliers" so the blue one didn't come out so hot!  They still looked cute and went great with the theme.  All in all it was a great day!  Happy 4th birthday Dominic!  I love you!

xoxo

Baby Shower In The Woods

I was lucky enough to throw a baby shower for two very special friends, Amber and Danny.  Amber and Danny both love nature and being outdoors, so it seemed like the only choice was to throw a woodland animal themed shower.  The party was a perfect celebration of love, family and friendship!

Parties By Color: Orange

Just a pop of color to brighten up your party!

1. Paper stripey straws
2. Orange kite party
3. Orange and pink centerpieces
4. Orange and white polka dot cupcake liners

Caramel Apple Cupcakes....Yum!

I've become obsessed with all things fall lately, so when I came across this recipe for caramel apple cupcakes, on the "The Girl Who Ate Everything" I knew I had to share!  Not only are they ridiculously cute, they look like they are ridiculously easy to make.  I can't wait to try them out!

Caramel Apple Cupcakes
Source: adapted from America's Best Recipes

1 (18.25-ounce) package spice cake mix
2 large eggs
1 cup sour cream
1/2 cup milk
1/3 cup vegetable oil
1 cup peeled, cored, and chopped Granny Smith apple (about 1 large apple)
35 caramels
1/4 cup evaporated milk or heavy cream (or regular milk)
1/2 cup chopped pecans
24 wooden craft sticks

1. Preheat oven to 350 degrees. Combine cake mix, eggs, sour cream, milk, and vegetable oil until incorporated (about 30 seconds). Scrape sides of bowl and then beat on med-high speed for 3 minutes. Stir in chopped apple.

2. Spoon batter into paper-lined muffin pans, filling two-thirds full. Bake 18-20 minutes or until a wooden toothpick inserted in center comes out clean. Do not overbake. Remove to a wire rack to cool.

3. Meanwhile, combine caramels and milk in a medium saucepan over very low heat; stir 4 minutes or until smooth. It's very important to keep the heat very low because if the caramel gets too hot it will become really hard when cooled.

4. Spread caramel mixture over cupcakes being careful to not touch the caramel to the paper liners or it will stick to the liners; immediately sprinkle with pecans, pressing in slightly. Insert a wooden stick into center of each cupcake. Store covered in an airtight container. It's best to serve the cupcakes the same day that you add the caramel topping. Caramel will soften if kept at room temperature for too long so store in the refrigerator until ready to serve then let come to room temperature to let caramel soften up a bit.

Makes 20-24 cupcakes.

Photo credit: The Girl Who Ate Everything