Lord of the Rings Marathon Party -13

My boys are obsessed with Lord of the Rings, so I wasn’t surprised when my 13 year old asked to have a Hobbit and Lord of the Rings movie marathon weekend for this birthday. He invited 2 of his friends over and, of course, I made 2 days of feasting. Since there are 6 movies all together, we tried to take fun breaks between the movies and eat our meals during the movies. We went swimming, out to shoot the bow, and hiking in the woods.

We watched the Hobbit trilogy on the first day and the Lord of the Rings trilogy on the second day. Both days I followed the Hobbit meal pattern and tried to make only foods that were written about in the original books (the dessert table is the exception to this, being fun teenager sweets).

In this post I will tell about the decorations that I made and give all of the recipes that I used to make the food. I hope you enjoy reading about it as much as I enjoyed having this party for my son.

Dragon Archery:

I printed out the dragon from The Hobbit and attached it to Titus’s archery target. Then he and his friends went on a “dragon hunt” with his recurve bow.

No Admittance Except on Party Business:

I printed out a sign on some resume paper that said “No admittance, except on party business.”

Table Spread:

I found a gold table cloth for the serving table. I also had gold dinner plates and a gold bucket to hold the utensils. I wrapped some gray colored utensils in a green napkin and with a twine bow keeping them together. I made a sign for these and called them “Weapon Packs” and placed them in a tiny gold bucket. I also found some little sword picks and I placed his Phoenix Dragon on the table as well.

I hung a disposable green table cloth behind the table and cut slits up it to look more nature like. I hung 3 signs on this green back drop that told the menu.

The Menu:

7am- Breakfast

  • Strawberries with cream on Shortcake
  • Apple Tart with Raspberry Jam / Blackberry Tart

9am- Second Breakfast

  • Sausage Gravy and Buttered Scones
  • Bacon & Eggs with Honey Buttermilk Bread & Strawberry Jam

11am- Elevenses

  • Hard Boiled Eggs and Cheese
  • Elven Lembas Bread and Berries

1pm-    Luncheon

  • Ham & Cheese with Earthbread
  • Po-Tay-To Onion Soup in a Bread Bowl

3pm-    Afternoon Tea

  • Beorn’s Honey Cake and Plums
  • Seed Cake and Apples

5pm-    Dinner

  • Balin’s Spiced Beef and Bread with slabs of butter
  • Chicken and Pickles

7pm-    Supper

  • pork-pie and Mashed Potatoes
  • mince-pies and Salad

Drinks 

  • Iced Tea
  • Ginger Ale
  • Apple Cider
  • Root Beer

 DAY 1 (Hobbit Movie Marathon)

7am- Breakfast- Strawberry Shortcake

Shortcakes

Cake Ingredients:

  • 1 cup flour
  • 2/3 cup sugar
  • 1 1/2 teaspoons baking powder
  • 1/4 teaspoon salt
  • 1/2 teaspoon vanilla
  • 1/3 cup butter softened
  • 1/2 cup milk
  • 1 egg

Strawberry Ingredients:

  • 2 cups strawberries hulled and sliced
  • 2 tablespoons granulated sugar

Instructions:

  1. Start by preparing the strawberries. Add sliced strawberries to a bowl and sprinkle them with sugar. Stir to combine. Let them hang out on your counter for about 2 hours and they will create a delicious juice. I recommend stirring them every half hour or so.
  2. Next, preheat your oven to 350 degrees F.
  3. Spray the shortcake molds generously with baking spray. Then, add some all-purpose flour to the molds, shake it around, and discard the excess.
  4. The next step is to whisk together the flour, sugar, baking powder, and salt in a large bowl. Then add the vanilla, softened butter, milk, and egg. With an electric mixer, beat on medium speed for about two minutes.
  5. Divide the batter evenly among the prepared shortcake molds. Each mold should be about three-quarters full. In case there are any drips, set the pan on a baking sheet while spooning the batter into the molds. Then place the shortcake pan in the preheated oven.
  6. Bake the little cakes for 18-20 minutes. Allow the cakes to cool completely in the pan before attempting to remove them. Gently loosen each cake with your fingers: then invert the pan to release the cakes.
  7. While the shortcakes cool, prepare the whipped cream (below).
  8. Spoon a generous amount of the strawberries and juice on each shortcake. Top with a dollop of Homemade Whipped Cream. Garnish with a sliced strawberry and sprig of fresh mint, if desired.

Whipped Cream

Ingredients:

  • 2 cups heavy whipping cream chilled
  • 1 teaspoon vanilla extract
  • ¼ cup confectioners’ sugar

Instructions:

  1. Add the heavy whipping cream, sugar, and vanilla to the bowl of a standing mixer fitted with the whisk attachment.
  2. With the mixer on medium speed, whip the cream until it begins to thicken.
  3. Continue whipping for several minutes until the cream is fluffy (medium peaks) but not too firm.
  4. Use immediately or cover tightly and chill for up to 36 hours.

9am- Second Breakfast- Sausage Gravy & Butter Scones

Buttered Scones

Ingredients:

  • 1 1/2 cups flour
  • 1 tsp granulated sugar
  • 1/2 tsp baking soda
  • 1/2 tsp cream of tartar
  • 3 tbsp butter
  • 3/4 cup buttermilk

Instructions:

  1. Sift together flour, sugar, baking soda and cream of tartar.
  2. Shred butter into small slices. Add a few to the flour and rub the butter and flour together with your fingers. Add to standing mixer a nd keep mixing in the butter in until the mixture resembles breadcrumbs.
  3. Add in buttermilk bit by bit, gently stirring until ‘spongy’ dough is formed.
  4. Knead the dough on a floured surface, before rolling it out 1 inch thick.
  5. Cut into circles.
  6. Bake at 400F in a preheated oven for 10 minutes.

Sausage Gravy

Ingredients:

  • 1 lb breakfast sausage
  • 2 TBS butter
  • 1/3 Cup all-purpose flour
  • 2 1/2 Cups milk
  • 1 teas pepper
  • 1/2 teas salt
  • 1/4 teas garlic powder
  • 1/8 teas paprika

Instructions:

  1. Brown sausage in a pan over medium heat.
  2. Add butter and stir until melted.
  3. Sprinkle flour on the meat and stir for 1 minute.
  4. Pour 1 cup of milk to prevent lumps and stir for 1 minute.
  5. Stir in the rest of the milk and keep stirring.
  6. Simmer until gravy thickens about 10 minutes.
  7. Remove from heat and add the spices.

11am- Elevenses- Hard Boiled Eggs & Cheese

Cheese

I bought a couple different types of cheese and sliced it for the kids.

Hard Boiled Eggs

Gather the eggs from the chicken coop and boil them in a pot of water for 15 minutes. Give them an ice bath before peeling and eating.


1pm- Luncheon- Ham & Cheese with Earthbread

Ham & Cheese

I bought sliced ham and a couple different types of cheese and sliced it for the kids. I also bought some other kinds of bread for this meal too.

Potato Earthbread

(Earthbread is plainly a member of the potato family. Made with roots.)

Ingredients:

  • 1 c. zucchini
  • 1/2 c. carrots
  • 1/2 c. mashed Potatoes
  • 3 eggs
  • 1 c. oil
  • 2 c. sugar
  • 2 tsp. vanilla
  • 1 tsp. baking soda
  • 1 tsp. salt
  • 1/2 tsp. baking powder
  • 3 c. flour
  • 3/4 tsp. pumpkin spice
  • 1/2 c. nuts

Instructions:

  1. Harvest vegetables from your garden.
  2. Grate carrots, zucchini and mash the potatoes.
  3. Blend in a standing mixer eggs, oil, sugar and vanilla.
  4. Mix in the rest.
  5. Place in 2 loaf pans.
  6. Bake 350 degrees for 1 hour.

3pm- Afternoon Tea- Beorn’s Honey Cake & Plums

Beorn’s Honey Cake

Cake Ingredients:

  • 2 eggs
  • 2/3 cup clover honey
  • 1 teaspoon vanilla extract
  • 1 1/2 cup all-purpose flour
  • 2 teaspoons baking powder
  • A small pinch of baking soda
  • 1 teaspoon salt
  • 1 cup heavy whipping cream

Icing Ingredients:

  •  3/4 cup confectioner’s sugar
  • 1/2 stick unsalted butter
  • 1 teaspoon vanilla extract
  • 1 tablespoon honey
  • 1 tablespoon heavy whipping cream
  • 1/4 cup chopped toasted walnuts

Instructions:

  1. Preheat oven to 325 F. Grease a 8 or 9 inch cake pan.
  2. Beat eggs in a standing mixer until thick. Add the honey and vanilla, mix well.
  3. Combine the flour, baking powder, baking soda, and salt in another bowl. add to the mixer.
  4. Mix well. Pour batter into pan.
  5. Bake for 30-40 minutes or until a toothpick inserted in center comes out clean.
  6. Let cool.
  7. Make the icing;  mix butter and sugar until creamed.
  8. Add vanilla, honey, and whipping cream and mix.
  9. Lastly, stir in walnuts.
  10. Spread the icing on top of the cake once it is cooled.

5pm- Dinner- Balin’s Spiced Beef & Bread with slabs of butter

Balin’s Spiced Beef

Marinade Ingredients:

  • 2-3 lb. beef rump or blade roast
  • 1/4 cup red wine vinegar
  • 1/2 cup apple juice or cider
  • 1 bay leaf
  • 1-1/2 tsp salt
  • 1 tsp pepper
  • 1 tsp cinnamon
  • 1 tsp allspice
  • 1/2 tsp ground cloves

Roasting Ingredients:

  • 1/4 cup red wine vinegar
  • 1/2 cup beef broth
  • 2 carrots, chopped
  • 1 white onion, chopped
  • 1 russet potato, peels and chopped
  • 1 bay leaf
  • 1 bunch thyme
  • 2 cloves garlic, minced
  • 1 tsp fresh minced ginger
  • Salt and pepper to taste
  • Water as needed to cover
  • Fresh chopped parsley, for garnish

Instructions:

  1. In a large zip lock bag, add the beef and all of the marinade ingredients. Squeeze out excess air and seal closed. Place in a large bowl and refrigerate 12-24 hours in the fridge.
  2. Preheat oven to 300 degrees.
  3. In a large oven-safe pan, heat the olive oil over medium-high. Remove meat from marinade and add to pan.
  4. Brown on all sides, about 3 minutes per side.
  5. Add vinegar and broth and scrape up any bits that stuck to the pan. Add the rest of the ingredients and enough water just to cover.
  6. Bake covered with foil in oven for about 3 hours, or until internal temperature reads 160F.
  7. Serve garnished with parsley.

7pm- Supper- Pork Pies & Mashed Potatoes

Mini Pork Pies

Ingredients:

  • 2 3/4 cup all purpose flour
  • 3/4 cup water
  • 5 tbsp unsalted butter
  • 1 tsp salt
  • 12 oz ground pork 
  • 1 tsp dried thyme
  • pinch grated nutmeg
  • 1 tsp dried sage
  • 1/4 tsp ground pepper
  • 2 cloves garlic minced
  • 1 tsp salt
  • 1 tbsp olive oil
  • 1/4 cup diced yellow onions small dice
  • 1/4 cup diced carrots small dice
  • 1 whole egg lightly whisked

Instructions:

  1. To prepare the crust, heat the water and butter until it comes to a simmer over medium heat. In a bowl, stir the flour and salt together until combined.
  2. Add 3/4 of the hot water and stir. Stir until it forms a ball of dough. Add more water if needed. Knead until smooth. Set aside 1/4 of the dough in a warm area, covered, until needed.
  3. Preheat oven to 350F. Lightly grease a muffin pan and set aside.
  4. In a Sauce Pan, heat 1 tbsp of olive oil over medium heat. Add the onions and carrots and cook for 3 minutes until soft. Set aside to cool.
  5. In a mixing bowl, mix together the ground pork, thyme, nutmeg, sage, garlic, pepper and salt. Stir to combine. Add the cooked onions and carrots. Set aside.
  6. Roll out the larger portion of dough on a lightly floured surface. Cut out rounds with a round cutter 1″ larger than the muffin tin mold. Press the pastry circles into pan.
  7. Fill each with some of the pork mixture.
  8. Lastly, roll out the second portion of dough and cut out circles for the tops of each pork pie. Seal the edges with your fingers or with a fork.
  9. Brush the top of each pork pie with the lightly whisked egg. Bake for 45 minutes or until golden brown and cooked through. Let it cool before serving.

Mashed Potatoes

Ingredients:

  • 3 pounds golden potatoes peeled and halved
  • 1 cup heavy cream
  • 2 tbsp unsalted butter
  • salt and pepper to taste
  • minced chives optional

Instructions:

  1. Place the peeled and halved potatoes in a pot of cold water. Place over medium high heat and bring to a boil. Cook until a fork easily pierces the center of the potatoes.
  2. Meanwhile, heat the cream and butter in a Sauce Pan until hot. Set aside.
  3. Drain the cooked potatoes and return it to the warm pot.
  4. Mash the potatoes until creamy. Add the cream and butter. Season with salt and pepper, to taste.

 DAY 2 (Lord of the Rings Movie Marathon)

7am- Breakfast- Tarts

Apple and Raspberry Tart

Jam Ingredients:

  • 2 cup raspberries
  • 1 cup white sugar
  • 1 tsp lemon juice

Jam Instructions:

  1. In a Sauce Pan, add raspberries, white sugar and lemon juice, over medium heat.
  2. Stir, keeping the mixture moving to make sure it doesn’t burn.
  3. Slowly it’ll break down and mix together, and come to a boil.
  4. Keep the slow boil going, stirring for about 10-15 minutes, until thickened.
  5. Turn off the stove, place the jam into clean glass jars and pop into the fridge.

Tart Ingredients:

  • 1 1/2 cup flour
  • 1/4 tsp salt
  • 1/4 Cup cold butter (shredded)
  • cold water
  • Raspberry jam
  • 3 medium-sized apples
  • brown sugar

Tart Instructions:

  1. Start by taking your whole apples and placing them in a Sauce Pan of water. Boil for half an hour, then remove the whole apples and let cool.
  2. Stir together the flour and salt, before cutting the cold butter into the flour.
  3. Mix the flour and butter together until it resembles breadcrumbs.
  4. Then add cold water, drop by drop, and mix until a dry dough is formed. (If you make it too wet, add more flour.)
  5. Knead for a few minutes (there will be crumbs in the bottom) . Set aside 1/4 of the dough in a warm area, covered, until needed.
  6. Preheat oven to 425F. Lightly grease a muffin pan and set aside.
  7. Roll out the larger portion of dough on a lightly floured surface. Cut out rounds with a round cutter 1″ larger than the muffin tin mold. Press the pastry circles into pan.
  8. Spoon in raspberry jam into each muffin tin hole.
  9. Core and slice your apples, then layer three slices on top of the jam.
  10. Sprinkle with brown sugar over the apples.
  11. Lastly, roll out the second portion of dough and cut out circles for the tops of each pork pie. Seal the edges with your fingers or with a fork.
  12. Preheat oven to 425F, place apple tart in the oven. Reduce heat to 350F after 15 minutes and let cook for another 30 minutes until pastry is browned.

(I added a bit of jam on the top to tell them apart from the Blackberry ones that I made.)

Blackberry Tarts

Ingredients:

  • 4 c. blackberries
  • Sugar to taste
  • Lemon zest to taste
  • 1 1/2 cup flour
  • 1/4 tsp salt
  • 1/4 Cup cold butter (shredded)
  • Cold Water

Instructions:

  1. Wash berries, lightly toss with sugar and lemon zest.  Set aside.
  2. Preheat oven to 425F degrees. Lightly grease a muffin pan and set aside.
  3. Stir together the flour and salt, before cutting the cold butter into the flour.
  4. Mix the flour and butter together until it resembles breadcrumbs.
  5. Then add cold water, drop by drop, and mix until a dry dough is formed. (If you make it too wet, add more flour.)
  6. Knead for a few minutes (there will be crumbs in the bottom) . Set aside 1/4 of the dough in a warm area, covered, until needed.
  7. Lightly grease a muffin pan and set aside.
  8. Roll out the larger portion of dough on a lightly floured surface. Cut out rounds with a round cutter 1″ larger than the muffin tin mold. Press the pastry circles into pan.
  9. Fill with the berries.
  10. Lastly, roll out the second portion of dough and cut out circles for the tops of each pork pie. Seal the edges with your fingers or with a fork.
  11. Preheat oven to 425F, place apple tart in the oven. Reduce heat to 350F after 15 minutes and let cook for another 30 minutes until pastry is browned.

9am- Second Breakfast- Bacon & Eggs with Honey Buttermilk Bread & Strawberry Jam

Bacon & Eggs

The kids wanted scrambled eggs so I made some with the eggs that I gathered from my chicken. Then I fried up some bacon too.

Honey Buttermilk Bread

Ingredients:

  • 1 TBS Yeast
  • 1 pinch powdered ginger
  • 1 teas sugar
  • 1/4 cup warm water (105 F)
  • 2 C buttermilk
  • 1/3 C honey
  • 1 teas salt
  • 1 teas baking soda
  • 6 C flour
  • 1/4 C melted butter

Instructions:

  1. Mix in a standing mixer sugar, ginger and water then sprinkle the yeast on top. Let it set for 10 minutes.
  2. Whisk in buttermilk, then honey, salt, and baking soda.
  3. Add 3 cups flour and mix until smooth on low for about 5 minutes
  4. Pour in melted butter and mix well.
  5. Add flour, 1 cup at a time, on low.
  6. Knead until dough pulls away from the sides.
  7. Grease a bowl and place the dough in it. Place it in a warm place for 1 1/2 hours.
  8. Punch dough down and form 2 loaves in greased loaf pans. Let them rise for 45 minutes.
  9. Bake at 375F for 30 minutes.

Strawberry Jam

Ingredients:

  • 1 cup sliced strawberries
  • 3 TBSP cold water
  • 2 tsp cornstarch
  • 2 TBSP sugar

Instructions:

  1. Mash strawberries in a Sauce Pan.
  2. Mix water and cornstarch in a small bowl. Stir in the sugar.
  3. Combine the cornstarch mixture to the berries.
  4. Heat on medium/ low until it starts to bubble, then reduce heat to low.
  5. Cook for 5 minutes and then remove from heat to cool.
  6. Place in a jar in the refrigerator.

11am- Elevnses- Elven Lembas Bread & Berries

Elven Lembas Bread

Ingredients:

  • 2 ½ cups of flour
  • 1 tablespoon of baking powder
  • ¼ teaspoon of salt
  • ½ cup of butter
  • 1/3 cup of brown sugar
  • 1 teaspoon of cinnamon
  • ½ teaspoon honey
  • 2/3 cup of heavy whipping cream
  • ½ teaspoon of vanilla

Instructions:

  1. Preheat oven to 425°F.
  2. Mix the flour, baking powder and salt into a large bowl.
  3. Add the butter and mix well till fine granules.
  4. Then add the sugar and cinnamon, and mix them thoroughly. 
  5. Finally add the cream, honey, and vanilla and stir until a nice, thick dough forms.
  6. Roll the dough out about 1/2 in thickness.
  7. Cut out 3-inch squares and transfer the dough to a cookie sheet. Criss-cross each square from corner-to-corner with a knife, lightly (not cutting through the dough).  
  8. Bake for about 12 minutes or more (depending on the thickness of the bread) until it is set and lightly golden.
  9. Let cool completely before eating, this bread tastes better room temperature and dry.
  10. Also for more flavor you can add more cinnamon or other spices.
  11. Print out the Lembas Bread Leaf Wrap on green paper.  Fold according to the directions.

1pm- Luncheon- Po-Tay-To Onion Soup in a Bread Bowl

Bread Bowls

Ingredients:

  • 2 (.25 ounce) packs active dry yeast
  • 2 1/2 cups warm water
  • 2 tsp salt
  • 2 tbl vegetable oil
  • 7 cups all-purpose flour
  • 1 tbl cornmeal
  • 1 egg white
  • 1 tablespoon water

Instructions:

  1. In a large bowl, dissolve yeast in warm water and let it stand for about 10 minutes (should look creamy).
  2. Add salt, oil and 4 cups of flour to the yeast and beat well; then stir in the remaining flour about 1/2 cup at a time.
  3. When the dough forms a ball, dump it onto a lightly floured surface and knead for about 5 minutes (until smooth).
  4. Lightly oil a large bowl and place the dough in the bowl.  Turn the bowl until the dough has been covered with oil.
  5. Cover it with a damp cloth for about 40 minutes in a warm place.  It should rise to about double it’ size.
  6. Punch down the dough, and divide it into 8 equal parts.
  7. Shape each part into a round ball about 4 inches in diameter.
  8. Lightly grease a baking sheet and sprinkle with cornmeal.
  9. Place the 8 dough balls on the sheet and cover again.  Place in a warm place for about 35 minutes, should double in size again.
  10. Preheat oven to 400 degrees.
  11. In a small bowl beat egg white and 1 tbl water.
  12. Lightly brush the dough with the egg wash.
  13. Bake for 15 minutes then brush with more egg wash again.
  14. Bake fore 10 more minutes and then let cool.
  15. Cut about 1/2 inch in around the bowl.  Cut with your knife straight down about 3/4 inch from the bottom.
  16. Then scoop out the bread in the middle.

Po-Tay-To Onion Soup

Ingredients:

  • 4 Tbsp butter
  • 2 medium yellow onions, peeled and sliced
  • 2 lbs potatoes, peeled and sliced
  • 3 cups milk
  • 5 ½ cups chicken broth
  • ¼ cups fresh chives, chopped
  • ½ tsp celery seeds
  • ¼ tsp dried thyme, whole
  • 1 cup light cream
  • salt, to taste
  • black pepper, to taste
  • 3 Tbsp cornstarch
  • 3 Tbsp water
  • ½ cup fresh chives, chopped
  • 6 slices bacon, crisply fried and chopped

Instructions:

  1. In a large stockpot, melt butter and sauté onion until translucent (do not brown).
  2. Add potatoes, milk, chicken broth, chives, celery seed and thyme. Cover and simmer gently for 60 minutes.
  3. Mix cornstarch and water, stirring well. Add to soup, stirring constantly, until thickened. Cook for 5 – 10 minutes.
  4. Using a potato masher, mash potatoes into small pieces. Add cream, salt and pepper. Heat about 5 minutes.
  5. Garnish with chives and/or bacon pieces.

3pm- Afternoon Tea- Seed Cake and Apples

Lemon Poppy Seed Cake

Ingredients:

  • 2¼ cups flour
  • 1 tablespoon baking powder
  • 2 teaspoons salt
  • 5 tablespoons poppy seeds
  • 1 tablespoon lemon zest
  • 3 large eggs
  • 1 cup sugar
  • ¾ cup canola oil
  • ½ cup half & half milk
  • ¼ cup fresh lemon juice
  • 1 tablespoon pure vanilla extract

Instructions:

  1. Position the oven rack in the center of the oven, preheat to 325°F. Butter and flour a 8 inch cake pan and set aside.
  2. Measure flour into a large bowl. Whisk in the baking powder, lemon zest, poppy seeds, and salt together until blended and set aside.
  3. Using a standing mixer with a whisk attachment beat the eggs on medium for about one minute until frothy.
  4. Add the sugar and beat on high for about 3 minutes until fluffy and light yellow. While the mixer is running on high, stream the oil a little at a time until thoroughly combined.
  5. Change out the whisk to a beater attachment. Turn the mixer on low and add the flour mixture a little at a time until just mixed.
  6. Add the milk, lemon juice, and vanilla until everything is incorporated. Scrape down the sides and bottom of the bowl and give the batter a few stirs by hand.
  7. Pour the batter into the prepared cake pan.
  8. Bake the cake for 40 to 45 minutes, or until the cake begins to pull away from the sides of the pan, and a toothpick  inserted in the center part of the ring comes out clean.
  9. Remove the cake from the oven and place on a cooling rack in the pan for 10 minutes before inverting it. Once inverted on a cooling rack, allow the cake to cool completely, about an hour or so.

5pm- Dinner- Chicken & Pickles

I didn’t make this chicken, I went to the local deli and bought a rotisserie chicken for the kids. I placed some little sword picks in the pickles for easy grabbing.


7pm- Supper- Mince Pies & Salad

Mince Pies

Mincemeat Ingredients:

  • 2 cups – dice
  • d granny smith apples peeled and cored
  • 2/3 cup – dried currants
  • 1 1/3 cup – raisin medley
  • 2/3 cup – dried cranberries
  • 2/3 cup – dried cherries
  • 1/2 cup – brown sugar
  • 1/2 cup – walnuts chopped
  • 3 dates pitted and chopped
  • 1 orange juice and zest
  • 1 lemon juice and zest
  • large pinch of salt
  • 1/2 tsp – cinnamon
  • 1/4 tsp – ground ginger
  • 1/4 tsp – ground cloves
  • 1/2 cup – brandy

Pastry Ingredients:

  • 2 cups – all purpose flour
  • 1/4 cup – vegetable shortening
  • 1/4 cup – unsalted butter cold shredded
  • juice of 2 clementines
  • large pinch of salt
  • mincemeat
  • powdered sugar to garnish optional

Instructions:

  1. Combine all the mincemeat ingredients in a Sauce Pan over medium heat. Cook for 20 minutes or until the ingredients have softened considerably. Cool the mixture until it reaches room temperature and mix in the 1/2 cup of brandy.
  2. Combine the flour, salt, shortening, and cold butter in a bowl. Work the butter and shortening in the flour with your finger tips or with a pastry cutter until the pieces of butter get to the size of hazelnuts. Refrigerate the mixture for 20 minutes.
  3. Juice the two clementines and add it to the flour mixture. Mix together until it forms a smooth ball of dough. Divide the dough into two equal pieces and wrap and refrigerate for 30 minutes.
  4. Lightly grease a muffin tin and set aside. Preheat the oven to 425F. Roll the dough on a lightly floured surface to 1/8″ thickness. Punch out circles with a 2 1/2″ round cutter. Gently press the dough into the prepared muffin tin and fill each one with the prepared mincemeat.
  5. Combine and roll out the rest of the dough to 1/8″ thickness. Cut out 2 inch circles and place them on top of the muffins.
  6. Bake the mince pies at 425F for 15 minutes until golden brown. Let cool and enjoy.

Snack Table:

  • Gollum’s Goodies – Gummy worms and Sweedish Fish
  • Council of Elrond – Keebler Elf Cookies
  • Orc Bolders – Peanut Butter Balls
  • Hobbit Doors – Fudge Stripe cookies with an M&M in the middle
  • The Ring – Peachy O’s gummies
  • Spicy Dragon Meat – Jerky

Hobbit Hole Cake:

I made a chocolate cake into 2 nine inch rounds. Then I cut one of the rounds in half and stacked them on top of each other on top of one side of the whole round. I placed my buttercream between the layers. Then I used the grass tip on my piping bag to cover the entire cake with green buttercream grass. I used my fondant recipe to make the front of the Hobbit house and the gray stones in the front. I placed a fudge striped cookie as the door with an M&M in the center. I used fondant to make some gourds in the front of the house and I used white flower sprinkles to decorate the grass. I placed 13 candles on the top of the house.

Buttercream Icing

Ingredients:

  • 1 cup butter
  • 1 cup Crisco
  • 4 cups powdered sugar (2 lbs)
  • 2 teaspoons vanilla
  • 1 tablespoon milk (if thick)

Directions:

  1. Add the vanilla, if it seems too thick you can add a bit of milk.
  2. Cream together the butter and Crisco with a mixer.
  3. Slowly add in 1 cup of powdered sugar at a time.

Marshmallow Fondant Recipe

Ingredients:

  • 16 oz. Mini Marshmallows
  • 3 TBSP water
  • 2 lbs Powdered Sugar (4 cups)
  • Crisco

Directions:

  1. Grease a large glass bowl with Crisco.
  2. Pour in the marshmallows and water; then microwave at 30- second intervals, stirring after each interval, until melted.
  3. Reserve about 1/4 cup of the powdered sugar. Place the red of the powdered sugar in a large bowl of a standing mixer.
  4. Grease the paddle attachment with Crisco and pour in the melted marshmallows on top of the powdered sugar.
  5. Beat until a dough form; there will be a lot of loose bits and sugar in the bottom of the bowl.
  6. Grease a clean work surface with Crisco and dump out the fondant and all the loose bits. Grease your hands liberally with Crisco and knead the mixture together, just like kneading bread, for about 5 minutes until smooth.
  7. Grease hands again as needed. As the fondant becomes smoother, use the reserved powdered sugar to coat the surface to keep it from sticking.
  8. Once smooth, you can divide and color the fondant. While working with one piece, cover the remaining fondant with plastic wrap to keep it from drying out.
  9. When you have your colors finished coat the fondant in a light layer or Crisco; wrap in plastic wrap and place in a large baggie for at least an hour, preferably overnight.
  10. Store at room temperature for several months. To us it, dust the surface and rolling pin with powdered sugar and roll out to 1/8 of an inch.

Here are a few rustic looking serving supplies:


You might enjoy some of our other Lord of the Rings posts:


Or some of our other parties:

Piano Birthday Cake -1

Éowyn’s 1st Birthday! She is such a contented baby, so smiley and sweet. Her father LOVES music, so they decided to have a music themed party.

Éowyn helped me mix up the chocolate cake, and the buttercream. I made the cake in my Giant Cupcake Pan. I added some crushed Oreo’s to the buttercream. I placed white Kit Kat’s around the bottom half of the giant cupcake. Then I placed smaller Kit Kat’s on the white ones to look like a piano. We sprayed the top of the cake to look purple and blue, and place a Pink Sparkle #1 Candle.

Buttercream Icing

Ingredients:

  • 1 cup butter
  • 1 cup Crisco
  • 4 cups powdered sugar (2 lbs)
  • 2 teaspoons vanilla
  • 1 tablespoon milk (if thick)

Directions:

  1. Cream together the butter and Crisco with a mixer.
  2. Slowly add in 1 cup of powdered sugar at a time.
  3. Add the vanilla, if it seems too thick you can add a bit of milk.

Storm is so excited to go to her niece’s birthday party! She believes that balloons need to be brought to all birthday parties.

Her dad loves her more than anything, and he was excited to see her dig into her cake.

Happy Birthday, My Love!


Here are some of my other parties:

Goodnight Moon Tot School

One of the favorite books for all of my toddlers over the years has been “Goodnight Moon”. The simple rhyming and repetition is calming for my little ones.

Abeka Curriculum

I was able to incorporate several of our Abeka nursery lessons into this unit as well. Following are some of the specific books with links that are used in this Farm Tot School Unit:

Goodnight Moon Sensory Tub

Color: Red

Shape: Crescent

Number: 2

Letter: M (moon)

“In the great green room”

“There was a telephone”

“And a red balloon”

S reviewed his colors by coloring the balloons on page 2 of this download the color that I told him.  Then I cut it out and folded it into a book.

“And a picture of—”

“The cow jumping over the moon”

Hey Diddle Diddle

I got this printable from Homeschool Creations.  I added a craft stick to them so I could make the cow jump over the moon.

“And there were three little bears sitting on chairs”

Three Little Bears

I cut out the bears and chairs for S to sort them by size. Then she wanted them to have a “bowl of mush” too.

“And two little kittens”

I printed the 2 Little Kittens printable for her to color.

“And a pair of mittens”

“And a little toy house”

“And a young mouse”

Abeka Nursery Curriculum

“And a comb and a brush”

“and a bowl full of mush”

“And a quiet old lady who was whispering “hush””

“Goodnight room”

Goodnight Room Coloring Page

I printed the Goodnight Room Coloring Page for S.

“Goodnight moon”

Paint a yellow crescent moon.

“Goodnight cow jumping over the moon”

“Goodnight light”

“And the red balloon”

Paint a red balloon.
Red pom pom balloons in star ice tray.

“Goodnight bears”

“Goodnight chairs”

Sit teddy bear in the chair.

“Goodnight kittens”

I found this 3 Little Kittens for her to match mittens with the kittens.

“And goodnight mittens”

“Goodnight clocks”

Here is the Hickory, Dickory, Dock coloring page.

“And goodnight socks”

“Goodnight little house”

“And goodnight mouse”

“Goodnight comb And goodnight brush”

“Goodnight nobody”

Abeka Nursery Curriculum

“Goodnight mush”

Oatmeal for breakfast.

“And goodnight to the old lady whispering “hush””

Abeka Nursery Curriculum

“Goodnight stars”

“Goodnight air”

Draw moon and stars with a white crayon and paint water colors over it.

“Goodnight noises everywhere.”

Abeka Nursery Curriculum

Chewy Sugar Cookies

Cookie Ingredients:

  • 1 Cup Butter
  • 1 1/2 cup granulated sugar
  • 1 egg
  • 2 1/4 cup flour
  • 1/2 teaspoon baking powder
  • 1//2 teaspoon salt
  • 1 teaspoon vanilla

Cookie Directions:

  1. Preheat oven to 350 degrees F.
  2. Spray cookie sheet with nonstick spray
  3. Cream together the butter and sugar.
  4. Add the egg and mix well.
  5. Stir in the flour, baking powder, salt and vanilla.
  6. Form dough into a large ball and place in a bowl to refrigerate for a hour.
  7. Roll the cookie dough onto a floured surface about 1/4 inch thick.
  8. Cut out the dough with cookie cutters and place them on the pan.
  9. Bake for 8-10 minutes.
  10. Cool and add the buttercream.

Buttercream Ingredients:

  • 1 cup butter
  • 1 cup Crisco
  • 4 cups powdered sugar (2 lbs)
  • 2 teaspoons vanilla
  • 1 tablespoon milk (if thick)

Buttercream Directions:

  1. Cream together the butter and Crisco with a mixer.
  2. Slowly add in 1 cup of powdered sugar at a time.
  3. Add the vanilla, if it seems too thick you can add a bit of milk.
  4. Color with yellow food coloring.

Storm (X-Men) Party -2

Storm (X-Men) party this year. With rainbows, lightning bolts, and tornados added!

Storm Dress

They all wore their “Storm X-Men” Shirts.

Birthday Girl’s shirt says “TWO NADO”, and mine says “STORM CHASER”.

I tried my very best to give her a zigzag lightning bolt part in her pigtails! She is also wearing her lightning bolt earrings that we got for our X-Men Family Halloween Dress up.

Storm Decorations

I used pool noodles to make a rainbow. White pom-poms for the clouds, then I cut out lightning bolts for the clouds. A cloud table cloth for the background. Then I used a black umbrella with paper rain drops hung with fishing wire.

I used the “Xavier’s School” that I made for our X-men Family dress up last Halloween. Then I printed out X-Men Storm posters and made some “X” symbols with paper.

Crepe paper rainbow with white pom pom clouds. I put in the extra lightning bolts and rain drops that I had.

Cloud and lightning bold balloons.

TWO nado… I hung gray crepe paper from the ceiling fan and then turned it on medium.

Storm Food

We had lots of Storm themed foods!

We had “Rain Water”, “Mini Marshmallow Hailstones”, “Nacho Bugle Tornados”, “Cheetos Lightning Bolts”, and “Cotton Candy Sunset Clouds”!

Rainbow Flavored Drinks

Fruit dip is made with cream cheese and marshmallow cream.

Pizza is made with pepperoni, olives, and cheddar to create and “X” symbol.

Storm Cake

I followed the directions on the white cake box then covered it in my buttercream and then marshmallow fondant. Last I used black buttercream to spell her name and make cracks with the lightning bolt.

Buttercream Icing

Ingredients:

  • 1 cup butter
  • 1 cup Crisco
  • 4 cups powdered sugar (2 lbs)
  • 2 teaspoons vanilla
  • 1 tablespoon milk (if thick)

Directions:

  1. Cream together the butter and Crisco with a mixer.
  2. Slowly add in 1 cup of powdered sugar at a time.
  3. Add the vanilla, if it seems too thick you can add a bit of milk.

Marshmallow Fondant Recipe

Ingredients:

  • 16 oz. Mini Marshmallows
  • 3 TBSP water
  • 2 lbs Powdered Sugar (4 cups)
  • Crisco

Directions:

  1. Grease a large glass bowl with Crisco.
  2. Pour in the marshmallows and water; then microwave at 30- second intervals, stirring after each interval, until melted.
  3. Reserve about 1/4 cup of the powdered sugar. Place the rest of the powdered sugar in a large bowl of a standing mixer.
  4. Grease the paddle attachment with Crisco and pour in the melted marshmallows on top of the powdered sugar.
  5. Beat until a dough form; there will be a lot of loose bits and sugar in the bottom of the bowl.
  6. Grease a clean work surface with Crisco and dump out the fondant and all the loose bits. Grease your hands liberally with Crisco and knead the mixture together, just like kneading bread, for about 5 minutes until smooth.
  7. Grease hands again as needed. As the fondant becomes smoother, use the reserved powdered sugar to coat the surface to keep it from sticking.
  8. Once smooth, you can divide and color the fondant. While working with one piece, cover the remaining fondant with plastic wrap to keep it from drying out.
  9. When you have your colors finished coat the fondant in a light layer or Crisco; wrap in plastic wrap and place in a large baggie for at least an hour, preferably overnight.
  10. Store at room temperature for several months. To us it, dust the surface and rolling pin with powdered sugar and roll out to 1/8 of an inch.

Water Play

Rainbow sprinkler and bubbles.

Happy Birthday my Sweet Perfect Storm!

Easter Bunny Booty Cake

Cinnamon Rolls

I made homemade cinnamon rolls for Easter morning breakfast…

Ingredients:

Dough

  • 1 cup warm milk
  • 1 tablespoon instant dry yeast
  • 2 tablespoons white granulated sugar
  • 1 teaspoon salt
  • 3 tablespoons softened butter
  • 1 large egg
  • 3 cups all-purpose flour

Filling

  • 1/2 cup butter
  • 1 cup brown sugar
  • 2 tablespoons ground cinnamon

Icing

  • 4 ounces cream softened cheese
  • 1/4 cup softened butter
  • 1 to 1 1/2 cups powdered sugar
  • 1/2 teaspoon vanilla extract
  • 1 to 2 tablespoons milk

Directions:

  1. In the bowl of a stand mixer, combine warm milk and yeast… let set for 5-10 minutes.
  2. Add sugar, salt, butter, and eggs. Add in flour. Using a dough hook, turn the mixer on to a low speed.
  3. Once the flour starts to mix into the dough, increase the speed to a medium range. Add more flour as necessary so that the dough pulls away from the sides of the bowl. It should be soft, but not stick to your hands.
  4. Transfer the dough to a lightly greased mixing bowl. Cover with a towel and let rise until double in size, about 1 hour.
  5. Lightly grease a baking pan. Punch down the dough and roll into a 12inch by 18inch rectangle.
  6. In a small bowl, combine the butter, brown sugar and cinnamon. Spread on top of the dough. Roll up tightly lengthwise so you have one long roll. Use a sharp knife to cut the dough into 12 one-inch slices.
  7. Place the slices onto a lightly 9×13 pan. Cover and let rise 30 to 45 minutes.
  8. Preheat oven to 325 degrees. Bake the rolls for about 20 minutes, until the tops have a touch of brown.
  9. While the cinnamon rolls are baking, make the cream cheese icing by using a hand mixer to whip together cream cheese and butter in a bowl until light and fluffy. Whip in powdered sugar and vanilla extract. Add enough milk to get a super soft consistency.
  10. Frost the rolls while still warm and spring sprinkles. Serve immediately or cool and store. Stays good for 4 to 5 days.

Easter Bunny Booty Cake

Ingredients:

Directions:

  1. Pre heat oven to 325 degrees.
  2. Mix cake mix as directed on cake box.
  3. Spray the pan.
  4. Pour 3 1/2 cups of batter into the bottom of the cupcake and bake for 15 minutes.
  5. Then pour 2 1/2 cups of batter into the top of the cake and bake for 45 minutes. (I used the extra batter to make a few cupcakes).
  6. Let it cool in the pan for 15 minutes, then remove to a cooling grid until is completely cools.
  7. Level both cakes with a sharp knife and add butter cream between the layers.

Buttercream Icing

Ingredients:

  • 1 cup butter
  • 1 cup Crisco
  • 4 cups powdered sugar (2 lbs)
  • 2 teaspoons vanilla
  • 1 tablespoon milk (if thick)

Directions:

  1. Cream together the butter and Crisco with a mixer.
  2. Slowly add in 1 cup of powdered sugar at a time.
  3. Add the vanilla, if it seems too thick you can add a bit of milk.

Marshmallow Fondant Recipe

Ingredients:

  • 16 oz. Mini Marshmallows
  • 3 TBSP water
  • 2 lbs Powdered Sugar (4 cups)
  • Crisco

Directions:

  1. Grease a large glass bowl with Crisco.
  2. Pour in the marshmallows and water; then microwave at 30- second intervals, stirring after each interval, until melted.
  3. Reserve about 1/4 cup of the powdered sugar. Place the red of the powdered sugar in a large bowl of a standing mixer.
  4. Grease the paddle attachment with Crisco and pour in the melted marshmallows on top of the powdered sugar.
  5. Beat until a dough form; there will be a lot of loose bits and sugar in the bottom of the bowl.
  6. Grease a clean work surface with Crisco and dump out the fondant and all the loose bits. Grease your hands liberally with Crisco and knead the mixture together, just like kneading bread, for about 5 minutes until smooth.
  7. Grease hands again as needed. As the fondant becomes smoother, use the reserved powdered sugar to coat the surface to keep it from sticking.
  8. Once smooth, you can divide and color the fondant. While working with one piece, cover the remaining fondant with plastic wrap to keep it from drying out.
  9. When you have your colors finished coat the fondant in a light layer or Crisco; wrap in plastic wrap and place in a large baggie for at least an hour, preferably overnight.
  10. Store at room temperature for several months. To us it, dust the surface and rolling pin with powdered sugar and roll out to 1/8 of an inch.

Coconut Bunny Cupcakes

I used the extra cake batter from the Bunny Booty Cake to make a few cupcakes.

Ingredients:

Directions:

  1. Put the icing on the top of the cupcakes and dip them into the coconut.
  2. Then cut the mini marshmallows diagonally and dip the sticky part into the pink sugar sprinkles.
  3. Place the marshmallows on the cupcake for the ears.
  4. Place 2 candy eyes on the cupcake too.
  5. Cut a tiny marshmallow ball and roll it into the pink sugar for the nose.

Easter Candy Charcuterie Board

This year I decided not to give the older kids individual Easter baskets. Instead I made yummy snack mix on a tray with their favorite Easter foods. I chose to use an oval shaped serving tray to look like an egg, but you can use any shape serving tray.

Easter Day Family Fun

Dying Eggs

Hunting Eggs

Easter Baskets

Baby Shower Cake

I got to make the cake for my son’s baby shower!

I tried made the baby booty out of fondant and used buttercream and berries to decorate the cake. I also dyed the inside of the cake with different shades of pink.

I also made some chocolate cupcakes with berries and mint leaves. I used my buttercream recipe on these too.

Buttercream Icing

Ingredients:

  • 1 cup butter
  • 1 cup Crisco
  • 4 cups powdered sugar (2 lbs)
  • 2 teaspoons vanilla
  • 1 tablespoon milk (if thick)

Directions:

  1. Cream together the butter and Crisco with a mixer.
  2. Slowly add in 1 cup of powdered sugar at a time.
  3. Add the vanilla, if it seems too thick you can add a bit of milk.

Marshmallow Fondant Recipe

Ingredients:

  • 16 oz. Mini Marshmallows
  • 3 TBSP water
  • 2 lbs Powdered Sugar (4 cups)
  • Crisco

Directions:

  1. Grease a large glass bowl with Crisco.
  2. Pour in the marshmallows and water; then microwave at 30- second intervals, stirring after each interval, until melted.
  3. Reserve about 1/4 cup of the powdered sugar. Place the red of the powdered sugar in a large bowl of a standing mixer.
  4. Grease the paddle attachment with Crisco and pour in the melted marshmallows on top of the powdered sugar.
  5. Beat until a dough form; there will be a lot of loose bits and sugar in the bottom of the bowl.
  6. Grease a clean work surface with Crisco and dump out the fondant and all the loose bits. Grease your hands liberally with Crisco and knead the mixture together, just like kneading bread, for about 5 minutes until smooth.
  7. Grease hands again as needed. As the fondant becomes smoother, use the reserved powdered sugar to coat the surface to keep it from sticking.
  8. Once smooth, you can divide and color the fondant. While working with one piece, cover the remaining fondant with plastic wrap to keep it from drying out.
  9. When you have your colors finished coat the fondant in a light layer or Crisco; wrap in plastic wrap and place in a large baggie for at least an hour, preferably overnight.
  10. Store at room temperature for several months. To us it, dust the surface and rolling pin with powdered sugar and roll out to 1/8 of an inch.

Watermelon Party -1

She just loves watermelon, so we did a “One in a Melon” party. She just loved the balloons and swimming pool.

Watermelon Tie Dye Shirts

I made tie dye shirts for the kids!

Watermelon Shoes

I found a pair of read shoes and added a green stripe with a Sharpie around the base, then I added black seeds!

Watermelon Decorations

Baby girl loves the balloons and points to them everyday for a week after the party!

I made a watermelon banner of monthly photos of Baby!

“One in a Melon”

Watermelon Food

We had lots of watermelon themed foods and candies!

Fruit Pizza

Ingredients:

  • 1 Sugar Cookie Dough
  • 1 Marshmallow Cream
  • 1 Cream Cheese
  • strawberries
  • kiwi
  • mini chocolate chips

Directions:

  1. First grease a pizza sheet and place roll out the sugar cookie dough about 1/4 inch thick.
  2. Bake at 350 for 12 minutes.
  3. Let it completely cool.
  4. Mix together the marshmallow cream and the cream cheese and cover the cookie.
  5. Cut the fruit to small pieces and decorate to look like a watermelon.

Watermelon Cake

I cut off the sides of the watermelon and made stacked the chunks together. Then I added berries with toothpicks.

Watermelon Punch

INGREDIENTS:

  • 14 lb. seedless watermelon
  • 1 and 1/2 cups pineapple juice
  • 1 and 1/2 cups sparkling water

DIRECTIONS:

  1. Cut about one third off the top of your watermelon, then scoop out all the insides from both sides, and save the larger half for your “watermelon bowl”.
  2. Blend the pieces of watermelon in a blender for several minutes to be sure there are no chunks.
  3. Add pineapple juice and sparkling water to the “watermelon bowl” and pour in your strained watermelon juice.
  4. Mix together and chill the punch and bowl in the fridge for about an hour or until ready to serve.

Watermelon Sugar Cookies

Ingredients:

  • 1 cup butter, softened
  • 1 ½ cup white sugar
  • 1 egg
  • 1 teaspoon vanilla extract
  • 3 cups all-purpose flour
  • ½ teaspoon baking powder
  • ½ teaspoon baking soda
  • Red and Green food coloring
  • Mini Chocolate Chips

Directions:

  1. In a bowl cream butter and sugar until fluffy. Add egg and vanilla; beat until smooth.
  2. In a medium bowl combine flour, baking powder and baking soda. Add dry ingredients to the creamed mixture. Stir till soft dough forms.
  3. Divide dough into 2 parts and color one part red and one part green with food coloring.
  4. Shape the dough like a watermelon and add mini chocolate chips as the seeds.
  5. Preheat oven to 350 degrees F
  6. Bake cookies for 8 minutes or until lightly browned and let cool.
  7. Add buttercream icing (see buttercream recipe below) and mini chocolate chips.

Watermelon Cake

I followed the directions on the white cake box, but use the Minute Maid Watermelon juice instead of water and added pink food color. After I mixed up the cake I add the sprinkles to act like the seeds!

Buttercream Icing

Ingredients:

  • 1 cup butter
  • 1 cup Crisco
  • 4 cups powdered sugar (2 lbs)
  • 2 teaspoons vanilla
  • 1 tablespoon milk (if thick)

Directions:

  1. Cream together the butter and Crisco with a mixer.
  2. Slowly add in 1 cup of powdered sugar at a time.
  3. Add the vanilla, if it seems too thick you can add a bit of milk.

Watermelon Smash Cake

I made a smaller version of the cake for her smash cake, which she wasn’t too into.

Water Play

I found a watermelon sprinkler blow up pool and added water balloons too. This was a BIG hit with the bigger kids!

Watermelon slip-n-slide fun!

Happy, Happy Birthday to you, Baby Girl!

Spy Birthday -10

My son wanted to have a secret agent spy birthday party with his classmates. It was so much fun, and the weather cooperated with us too!

Crime Scene Gifts

Secret Agent Badges

First thing you all need to do is to create your Secret Agent Badge.  To figure out your Secret Agent name, you will draw a name from this “First Name” can, and then draw a name from the “Last Name” can.  Then you can write your Secret Agent Name on your ID card.  Next you can add your fingerprint to your ID card.  Gently press one finger into the ink pad and carefully place it on the box in your ID card.  Last choose a badge holder and place your ID card into it and clip it on your clothing.

One girl even drew the name “Secret Agent”! I found the Badge Holders on Amazon.

Spy Gear

Before we get started, we will need to equip ourselves with some Spy equipment.  Unfortunately, the equipment has been kept under lock and key, so you will need to work together to release the supplies.  To open the cuffs there is a key maze inside each cuff.  Insert the lock pick in the maze and the rotate the lock pick left, right, up and down to follow the maze to reach the bottom and unlock the hand cuffs.

I placed the Spy Gear in the Top Secret Boxes that I found on Amazon, then I cuffed them together with the boys Spy Code Yulu Break Free game. In one box I had Walkie Talkies that I had gotten my son for his birthday gift. Another box had face disguises like mustaches. One box had Invisible Ink Spy Pens and Pads. And the last box had the Spy Look Behind Glasses that the kids loved.

Mission Possible

The kids followed the clues around the yard and solved the puzzles to find the laser maze at the end. We used the Spy Code games that my boys already had. There are several spy contraptions in each game that we pulled out and used in our Mission Possible scavenger hunt. They have Spy Code Operation: Escape Room, Spy Code Yulu Break Free, and he got Spy Code Safe Breaker as a gift from Grandpa.

Things to remember, if you come to a ‘Mission Envelope’ that is not the next number, just leave it alone until you get to that number… the envelopes must be solved in number order.  Use the walkie-talkies to communicate and don’t open any of the “Mission Envelopes” until all of your agents are present.  Work together to solve the code, and decide who will work on the Spy contraption. Who ever is not working the code or contraption can use the walkie talkies to find the next clue after solving is completed.  Do not open the next ‘Mission Envelope’ until both the code and contraption have been solved for the current ‘Mission Envelope’.

Laser Maze

Licorice TNT

Pop Secret Popcorn

Root Beer Floats

I scooped the icecream into jars ahead of time, so the kids could choose their flavor or icecream and soda. They really enjoyed these!

Party Foods

Basically I put out some of his favorite red and yellow foods to stick with my color theme. Watermelon, pineapple, salami and cheese and crackers, popcorn, and licorice, lemonade, and Koolaid!

Secret Agent Cake

I made a red, yellow, and chocolate checkered cake with my homemade white butter cream icing. Then I made marshmallow fondant to create the decorations.

Buttercream Recipe

Ingredients:

  • 1 cup butter
  • 1 cup Crisco
  • 4 cups powdered sugar (2 lbs)
  • 2 teaspoons vanilla
  • 1 tablespoon milk (if thick)

Directions:

  1. Cream together the butter and Crisco with a mixer.
  2. Slowly add in 1 cup of powdered sugar at a time.
  3. Add the vanilla, if it seems too thick you can add a bit of milk.

Marshmallow Fondant Recepie

Ingredients:

  • 16 oz. Mini Marshmallows
  • 3 TBSP water
  • 2 lbs Powdered Sugar (4 cups)
  • Crisco

Directions:

  1. Grease a large glass bowl with Crisco.
  2. Pour in the marshmallows and water; then microwave at 30- second intervals, stirring after each interval, until melted.
  3. Reserve about 1/4 cup of the powdered sugar. Place the red of the powdered sugar in a large bowl of a standing mixer.
  4. Grease the paddle attachment with Crisco and pour in the melted marshmallows on top of the powdered sugar.
  5. Beat until a dough form; there will be a lot of loose bits and sugar in the bottom of the bowl.
  6. Grease a clean work surface with Crisco and dump out the fondant and all the loose bits. Grease your hands liberally with Crisco and knead the mixture together, just like kneading bread, for about 5 minutes until smooth.
  7. Grease hands again as needed. As the fondant becomes smoother, use the reserved powdered sugar to coat the surface to keep it from sticking.
  8. Once smooth, you can divide and color the fondant. While working with one piece, cover the remaining fondant with plastic wrap to keep it from drying out.
  9. When you have your colors finished coat the fondant in a light layer or Crisco; wrap in plastic wrap and place in a large baggie for at least an hour, preferably overnight.
  10. Store at room temperature for several months. To us it, dust the surface and rolling pin with powdered sugar and roll out to 1/8 of an inch.

Gender Reveal Cake

Since we are stuck at home for COVID-19 pandemic, no one could go with me to my ultrasound to see the baby gender. When I got home I made a gender reveal cake for the family to cut open and see the gender of baby. I also Zoom called extended family members so that they could be apart of the excitement too!

  1. I mixed up a white cake mix then add either blue or pink food coloring for the reveal.
  2. Then I greased 2 heart shaped cake pans and put half of the mix into each pan.
  3. I baked them according to the directions on the box and then let them cool.
  4. I mixed up some of my homemade buttercream to cover the cake with. 1 cup butter, 1 cup Crisco, 4 cups powdered sugar, 2 teaspoons vanilla, 1 tablespoon milk (if thick).
  5. Last I colored the left over food coloring blue and pink to decorate the cake with, I wrote “Brother or Sister?” on the cake.
  6. My husband cut open the cake to reveal the gender during our Zoom call with family!
Baby Sister!

Cookies-n-Cream Birthday Cake -8

She wanted a Cookies -n- Cream cake for her 8th birthday!

Cake Recipe:

  • 2 boxes of some sort of chocolate cake mix
  • 2 boxes of 3.75 oz. vanilla pudding
  • 6 eggs
  • 1 c. oil
  • 1 c. milk

Mix all the ingredients and bake in 4 round cake pans according to the directions on the cake box.

Filling Recipe:

  • 1 sticks butter
  • 1/4 cup heaving whipping cream
  • 1 tsp. vanilla
  • 1 jar marshmallow cream
  • 3 c. powdered sugar
  • 1 c. crushed Oreo’s

Whip butter and cream together then add in the other ingredients.  Put between the cake layers.

Buttercream Recipe:

  • 1 c. butter
  • 1 c. shortening
  • 2 tsp vanilla
  • 8 c. powder sugar
  • milk

Whip the butter and shortening together then add the vanilla and powder sugar.  Add a little milk if the buttercream is too thick.  Frost the sides and the top of the cake.

Chocolate Ganosh Recipe:

  • 1 Tbs. butter
  • 2/3 cup heavy whipping cream
  • 1 1/4 cups milk chocolate chips

Warm the whipping cream in the microwave for 2 minutes and then dump in the butter and chocolate chips.  Keep stirring until melted and runny.  Place in the refrigerator for about half an hour so it thickens up.  Drizzle it around the top of the cake so it drips part way down the sides.

Cake Toppings:

  • Hershey’s Cookies -n- Cream Bars
  • Oreo’s
  • Mini Oreo’s

Decorate the top and sides of the cake to look beautiful!

Fruit Dip:

  • 1 package of cream cheese
  • 1 jar of marshmallow cream

Mix the ingredients and whip together.  Then add the fruit to dip!