Here are the links and recipes for the frozen birthday party my daughter had for her daughters 5th birthday which you can see pictures from it here on my post Disney Frozen Birthday Party she served all kinds of fun "Frozen" themed foods and treats.
Sven Sandwiches and Olaf Skewers - http://www.lunchboxdad.com/2013/12/make-it-disney-frozen-day-special.html
Kristoff's ice blocks
Kristoff's ice blocks are Jello jigglers - recipe on the box
Anna's chocolates- Chocolate Bon Bon's - http://camillestyles.com/christmas/12-tastes-of-christmas-pistachio-truffles/
Elsa's rock Crystals
Rock crystals and heart shaped candy from Zuchers party store
My daughter loves to put healthy things in her baked goods so she used this recipe from the Sneaky Chef cookbook
Sneaky Chef Choc-full Cupcakes
4 tablespoons butter
1/3 cup (2 ounces) semisweet chocolate chips
1 large egg
2 teaspoons pure vanilla extract
3/4 cup Purple Puree (See Recipe below)
1/2 cup sugar
1 cup all-purpose flour
2 tablespoons unsweetened cocoa powder
2 teaspoons baking powder
1/2 teaspoon salt
Powdered sugar for dusting
Preheat oven to 350 degrees and line a muffin tin with paper liners.
Melt the Shedd's Spread Country Crock® Calcium plus Vitamin D and chocolate chips together in a double boiler or a metal bowl over simmering water (or in the microwave, checking every 15 seconds). Remove from heat and allow mixture to cool a bit. Meanwhile, in another bowl, stir together the egg, vanilla, Purple Puree, and sugar. Combine this purple egg mixture with the cooled chocolate mixture.
In a mixing bowl, stir together the flour, cocoa powder, baking powder and salt. Add this to the chocolate mixture and blend thoroughly. Fill muffin cups almost to the top.
Bake 23 to 25 minutes, until a toothpick inserted in the center comes out clean. Turn the cupcakes out of the tins to cool. Dust tops with powdered sugar or frost with icing.
** Purple Puree Recipe ** (I just used a mixture of applesauce/baby food prunes/some homemade baby food concoction.)
Makes about 1 cup of puree
- 3 cups raw baby spinach leaves*
- 1 1/2 cups fresh or frozen blueberries (no syrup or sugar added)
- 1/2 teaspoon lemon juice
- 1-2 tablespoons water
*note: I prefer raw baby spinach to frozen spinach for this recipe (more mild flavor); if you must use frozen spinach, only use 1 cup of it.
> Thoroughly wash the spinach, even if the package says “prewashed.” If using frozen blueberries, quickly rinse them under cold water to thaw a little, and then drain.
> Fill the bowl of your food processor with the spinach, blueberries, lemon juice, and 1 tablespoon of water; puree on high until as smooth as possible. Stop occasionally to push the contents to the bottom. If necessary, use another tablespoon of water to smooth-out the puree.
> This recipe makes about 1 cup of puree; double it if you want to store another cup. It will keep in the refrigerator up to 3 days, or you can freeze 1⁄4-cup portions in sealed plastic bags or small plastic containers.
How to make and frost the cake from I am baker
The Perfect Crusting Buttercream by I Am Baker
1 bag powder sugar (two pounds or about eight cups)
1 cup shortening (I used original Crisco)
2 tsp vanilla extract (use clear if want white frosting)
1/2 cup - 3/4 cup milk
Cream shortening and vanilla in mixer for 2-4 minutes. Add in powder sugar, one cup at a time. If you find your mixer struggling, slowing add in milk. Use more milk for a creamy consistency, use less milk for a stiff consistency.
Use 1/2 cup butter and 1/2 cup shortening. Place room temp. butter and shortening in mixer. Put entire bag of powder sugar on top, then add vanilla and 1/2 cup milk. Turn mixer on low and mix until all ingredients are incorporated. Turn mixer up to med-high and mix for 2-4 minutes. Can add more milk to reach desired consistency.
I will be posting a link for the food labels tomorrow as well as the game information :)
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