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:
Cream together the butter and Crisco with a mixer.
Slowly add in 1 cup of powdered sugar at a time.
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:
Grease a large glass bowl with Crisco.
Pour in the marshmallows and water; then microwave at 30- second intervals, stirring after each interval, until melted.
Reserve about 1/4 cup of the powdered sugar. Place the rest of the powdered sugar in a large bowl of a standing mixer.
Grease the paddle attachment with Crisco and pour in the melted marshmallows on top of the powdered sugar.
Beat until a dough form; there will be a lot of loose bits and sugar in the bottom of the bowl.
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.
Grease hands again as needed. As the fondant becomes smoother, use the reserved powdered sugar to coat the surface to keep it from sticking.
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.
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.
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.
I got to teach a “Baking Week” at our Summer Camp. I had about 20 kids Kindergarten-5th grade. I had 4 groups of kids in the kitchen, each with 1 older child to help the younger ones. Each day we made a food from one of the “If You Give a Mouse a Cookie” books.
Daily Activity Schedule:
Read Story/ Circle Time
Recess
Divide Teams
Review Kits and Safety Rules
Kitchen Cooking
Activity Time
Lunch
Recess
Quiet Time (Kids Baking Championship – Food Network)
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:
In the bowl of a stand mixer, combine warm milk and yeast… let set for 5-10 minutes.
Add sugar, salt, butter, and eggs. Add in flour. Using a dough hook, turn the mixer on to a low speed.
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.
Transfer the dough to a lightly greased mixing bowl. Cover with a towel and let rise until double in size, about 1 hour.
Lightly grease a baking pan. Punch down the dough and roll into a 12inch by 18inch rectangle.
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.
Place the slices onto a lightly 9×13 pan. Cover and let rise 30 to 45 minutes.
Preheat oven to 325 degrees. Bake the rolls for about 20 minutes, until the tops have a touch of brown.
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.
Frost the rolls while still warm and spring sprinkles. Serve immediately or cool and store. Stays good for 4 to 5 days.
Pour 3 1/2 cups of batter into the bottom of the cupcake and bake for 15 minutes.
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).
Let it cool in the pan for 15 minutes, then remove to a cooling grid until is completely cools.
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:
Cream together the butter and Crisco with a mixer.
Slowly add in 1 cup of powdered sugar at a time.
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:
Grease a large glass bowl with Crisco.
Pour in the marshmallows and water; then microwave at 30- second intervals, stirring after each interval, until melted.
Reserve about 1/4 cup of the powdered sugar. Place the red of the powdered sugar in a large bowl of a standing mixer.
Grease the paddle attachment with Crisco and pour in the melted marshmallows on top of the powdered sugar.
Beat until a dough form; there will be a lot of loose bits and sugar in the bottom of the bowl.
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.
Grease hands again as needed. As the fondant becomes smoother, use the reserved powdered sugar to coat the surface to keep it from sticking.
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.
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.
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.
Put the icing on the top of the cupcakes and dip them into the coconut.
Then cut the mini marshmallows diagonally and dip the sticky part into the pink sugar sprinkles.
Place the marshmallows on the cupcake for the ears.
Place 2 candy eyes on the cupcake too.
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.
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:
Cream together the butter and Crisco with a mixer.
Slowly add in 1 cup of powdered sugar at a time.
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:
Grease a large glass bowl with Crisco.
Pour in the marshmallows and water; then microwave at 30- second intervals, stirring after each interval, until melted.
Reserve about 1/4 cup of the powdered sugar. Place the red of the powdered sugar in a large bowl of a standing mixer.
Grease the paddle attachment with Crisco and pour in the melted marshmallows on top of the powdered sugar.
Beat until a dough form; there will be a lot of loose bits and sugar in the bottom of the bowl.
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.
Grease hands again as needed. As the fondant becomes smoother, use the reserved powdered sugar to coat the surface to keep it from sticking.
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.
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.
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.
Feb 1 -Tues -National Cake Pops Day (Cream Cheese Cake Pops)
Ingredients:
12 store bought sugar cookies
8 oz. block cream cheese
Almond bark
Sprinkles
Lolli sticks
Directions:
Mix cookies and soften cream cheese in mixer.
Roll mix into balls and place on wax paper.
Place sticks into balls and refrigerate for 30 minutes.
Melt almond bark on stovetop low heat.
Dip balls into melted almond bark and place back onto wax paper.
Add sprinkles.
Feb 2 -Wed -National Tater Tot Day (Taco Seasoned Tater Tots)
Ingredients:
32 oz. frozen tater tots
1 packet taco seasoning
Cheese sauce
Directions:
Preheat oven to 425 degrees.
Spread tots on a baking sheet.
Sprinkle with taco seasoning.
Bake for 30 minutes flipping halfway through.
Dip tots in cheese sauce.
Feb 3 -Thurs -National Carrot Cake Day (Carrot Cake Cookies)
Ingredients:
½ cup brown sugar
½ cup granulated sugar
½ cup butter, room temperature
1 large egg
½ teas. Vanilla
1 cup flour
½ teas. Baking soda
½ teas. Baking powder
¼ teas. Salt
1 teas. Pumpkin spice
1 cup old fashioned rolled oats
1 cup finely grated carrots (about 2 carrots)
Cream Cheese Ingredients:
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:
Combine sugars and butter; beat until fluffy.
Add eggs and vanilla, and beat at medium speed.
In a large bowl, sift together flour, baking soda, baking powder, salt, and pumpkin pie spice; stir to combine.
Gradually add flour to butter mixture; mix on a low speed until just blended.
Mix in oats and carrots.
Chill dough in refrigerator until firm, at least 1 hour.
Preheat oven to 350 degrees. Line two baking sheets with parchment paper, and set aside.
Scoop half ounce balls of dough onto prepared baking sheets, leaving 2 inches between cookies. Transfer to oven, and bake until browned and crisped, 12 to 15 minutes.
Transfer to a wire rack to cool.
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.
Once cookies are cooled completely, spread cream-cheese filling onto a cookie. Sandwich together with a second cookie.
Store in an airtight container in the refrigerator for 3 days.
Feb 4 -Fri -National Homemade Soup Day (Broccoli Cheddar Soup)
Ingredients:
¼ Cup Butter
½ Cup Diced Onion
1 Cup Shredded Carrots
3 Cup Broccoli Florets, chopped small
1.5 Cup Chicken Broth
1 Cup Milk
1 Cup Heavy Whipping Cream
¼ Cup Flour
2 Cup Shredded Cheddar
Salt, Pepper, Crushed Red Pepper
Directions:
Place a pot over medium heat. Melt Butter, add onions, carrots and broccoli. Soften for about 5 minutes
Slowly stir and add in the broth, milk and cream.
Sprinkle with salt, pepper and red pepper flakes.
Continue stirring over medium heat until thickens, about 10-15 minutes.
Stir in the cheese until smooth.
Feb 5 -Sat -World Nutella Day (Nutella Cookies)
Ingredients:
1 Cup Nutella
1 Cup Flour
1 Egg
Directions:
Mix ingredients well.
Place them in balls on greased cookie sheet.
Dip a fork in sugar and gently press each ball a bit flat.
Bake for 6-8 minutes on 350 degrees.
Feb 6 -Sun -National Chopstix Day (Orange Chicken with noodles)
Preheat oven to 325 degrees, lightly spray a 9×13 inch glass pan, set aside.
In a medium size mixing bowl, whisk together the chicken broth, orange juice, sugar, vinegar, soy sauce, garlic, orange zest, Sriracha, ginger, black pepper, and red pepper flakes, set aside.
Place the cubes of chicken into a bowl with the whisked eggs, toss the chicken (taking care to let the egg drip off it) into a large ziplock bag full of the cornstarch. Zip and shake until evenly coated.
Heat vegetable oil in a large saucepan. Working in batches (3-4), add the chicken and fry until golden brown and cooked through, about 1-2 minutes, then transfer to a paper towel lined plate.
Add the fried chicken to the prepared 9×13 pan. Whisk together a slurry of 1 tbsp. of cornstarch and 1 tbsp. of water, add to the sauce and then pour over the chicken. Place in the oven and bake uncovered for 15 minutes. Stir and bake for 15 more minutes.
Microwave broccoli for 5 minutes and then stir it into the chicken. Bake for 15 more minutes
Boil the Ramen Noodles for 3 minutes, drain, and add to the chicken dish. Bake for 5 more minutes. Remove and serve immediately.
Feb 7 -Mon -National Fettuccine Alfredo Day (Chicken Broccoli Fettuccine Alfredo)
Ingredients:
Fettuccini Pasta
Alfredo Sauce
Chicken
Frozen Broccoli
Directions:
Season Chicken
Bake Chicken 350 degrees for 20-25 minutes.
Boil Pasta for 10 minutes
Add Alfredo Sauce to pasta
Shred chicken and add to pasta.
Broccoli bag in microwave for 5 minutes then add to pasta.
Feb 8 -Tues -National Potato Lover’s Day (Waffle Mashed Potatoes)
I used this waffle mashed potatoes recipe from the Just A Taste blog.
Feb 9 -Wed -National Pizza Day (Pepperoni Roll)
Ingredients:
Rhodes Frozen White Bread
Olive Oil
Pepperoni
Mozzarella Cheese
Parmesan Cheese
Parsley
Oregano
Garlic Salt
Butter
Margarine Sauce
Directions:
Set a loaf of the frozen bread on a bread pan loosely covered with plastic wrap at room temperature for 4-7 hours to rise.
Roll out to 12×12 square and spread olive oil over it.
Lay out the pepperoni and sprinkle with mozzarella and parmesan cheese.
Top with seasonings.
Roll up carefully and cut in half. Place both halves on a greased baking pan.
Coat with melted butter and parmesan cheese.
Bake at 375 degrees for 20 minutes.
Let cool for 10 minutes then slice.
Dip in marinara sauce while eating.
Feb 10 -Thurs -National “Have a Brownie” Day (Waffle Brownies)
Preheat a Belgium waffle maker. In a large bowl mix the flour, cocoa powder, sugar, baking powder, and salt. Melt the butter and set aside to cool a little.
Beat the eggs, vanilla extract, and water in a small bowl. Whisk the egg mixture into the dry mixture, then quickly mix in the melted butter. Finally stir in the chocolate chips.
Spray the waffle iron with non-stick cooking spray. Pour one-third of the batter into the waffle iron, close and cook for approximately 3 minutes. Lift the lid to check the waffle. It should be fully formed, but soft to the touch. Carefully turn the waffle iron to flip the waffle out. The moment it starts cooling, it will crisp up. Repeat with the remaining batter.
Serve as-is, with powdered sugar on top, or “a la mode” with vanilla ice cream and chocolate sauce!
Feb 11 -Fri -National Peppermint Patty Day
I used mini peppermint patties in the kids lunch boxes! My son also took a bag to share with his class.
Feb 12 -Sat -National PB&J Day
We had Peanut Butter and Jelly sandwiches for lunch!
Feb 13 -Sun -National “Italian Food” Day (Baked Spaghetti Pie & Meatballs)
Ingredients:
1 package spaghetti
1 lb. ground beef
1 jar spaghetti sauce
2 cups shredded cheese
Directions:
Preheat oven to 450 degrees.
Cook and drain spaghetti noodles.
In a separate pan, brown and drain ground beef.
Add spaghetti sauce and warm through.
Spray a pie dish or casserole dish with cooking spray, then add spaghetti noodles.
Top with sauce and ground beef mixture.
Top with cheese.
Place in oven for around 10 minutes or until cheese is brown on top.
Serve with garlic bread and salad.
Feb 14 -Mon -National Cream-Filled Chocolates Day (Valentines)
We get the kids a small chocolate heart box for Valentine’s Day each year.
Feb 15 -Tues -National Gum Drop Day
Gave the Kids Gum Drops in their lunch today with a note that said, “Happy Gum Drop Day”!
Feb 16 -Wed -National Almond Day (candied almonds)
Ingredients:
1 cups brown sugar
1/2 cup granulated sugar
2 Tablespoons cinnamon
1/4 teaspoon salt
1 egg white
1 teaspoons vanilla
2 1/2 cups raw almonds
2 Tablespoons water
Directions:
Spray the inside of your crock pot with non-stick cooking spray.
Whisk the egg white and vanilla.
Place the almonds in the egg mixture and stir them until they are all coated.
Combine the sugars, cinnamon, and the salt large bowl.
Add almonds to the sugar mixture.
Stir very well, until the almonds are coated.
Add to the crock pot.
Cook on low for 3 1/2 hours with the lid on, stirring every 20 minutes.
After cooking, pour in the water and stir well, to make a crunchy outside.
Leave in the crock pot for an additional 30 minutes.
Line a baking sheet, with wax paper, then single layer the nuts so that they do not all clump together.
Let stand for 20 minutes, then enjoy.
Feb 17 -Thurs
Feb 18 -Fri
Feb 19 -Sat -National Chocolate Mint Day (Mint Chocolate Chip Cookies)
1 cup unsalted butter , softened
1 1/2 cups sugar
1 teaspoon mint extract
12-14 drops green food coloring
2 large eggs
21/2 cups flour
2 teaspoons baking powder
1 teaspoon baking soda
1/4 teaspoon salt
6 ounces milk chocolate chips
6 ounces Andes mint chocolates , chopped
Directions:
Add the butter and sugar to your stand mixer on medium high speed until light and fluffy then add in the extract, food coloring and eggs one at a time until fully combined.
Sift together the flour, baking powder, baking soda and salt then add it into the stand mixer on low speed until just combined before folding in the mint chocolate and chocolate chips with a spatula.
Refrigerate the dough for 20 minutes before baking.
Preheat oven to 350 degrees and bake for 8-10 minutes in rounded tablespoon sized scoops (makes 48 cookies).
Feb 20 -Sun -National Muffin Day (Cinnamon Roll Muffins)
I used this cinnamon roll muffin recipe from the Create Yum blog.
Feb 21 -Mon -National Biscuits and Gravy Day
Ingredients:
1 lb. breakfast sausage
2 TBS butter
1/3 Cup all-purpose flour
2 ½ Cups milk
1 teas. Pepper
½ teas. Salt
¼ teas. Garlic powder
1/8 teas. Paprika
2 can biscuits
Directions:
Brown the sausage in a pan over medium heat.
Add butter and stir until melted.
Sprinkle flour and stir for 1 min.
Pour 1 cup of milk to prevent lumps. Slowly stir in the rest of the milk.
Simmer until gravy thickens about 10 minutes.
Remove from heat and add the spices.
Serve over biscuits.
Feb 22 -Tues -National Cherry Pie Day (Cherry Cheese Pie)
Ingredients:
1 Graham Crust
8 oz. Cream Cheese
14 oz. Sweetened Condensed Milk
1/3 Cup Lemon Juice
1 tea. Vanilla
1 can Cherry Pie Filling
Directions:
Beat cream cheese until fluffy.
Bean in the milk until smooth.
Stir in the lemon juice and vanilla.
Pour into pie crust and chill for 3 hours.
Top with cherries and refrigerate.
Feb 23 -Wed -National Banana Bread Day
Ingredients:
2 eggs
¾ cups butter
1 cup brown sugar
4 overripe bananas
2 cup flour
1 ½ tea. Baking soda
½ tea salt
1 tea. vanilla
Directions:
Preheat oven to 350 degrees.
Mix the eggs, butter, and brown sugar.
Mash in the bananas.
Blend in flour, baking soda, salt, and vanilla.
Lightly grease 2 bread pans.
Bake for 35 minutes or until a toothpick comes out clean.
Feb 24 -Thurs -National Tortilla Chip Day (Mexican Cheese Dip)
We tried this Mexican Cheese Dip to eat with our tortilla chips from the Jen Around the World blog.
Feb 25 -Fri -National Chocolate Covered Nut Day (Peanut Clusters)
Ingredients:
1 (14 ounce bag) semi sweet chocolate chips
1 (10 ounce bag) peanut butter chips
2 tablespoons coconut oil or shortening
1 16 oz. Jar salted or unsalted peanuts
Directions:
Place chocolate chips, peanut butter chips and coconut oil in covered crockpot on low. Place a layer paper towels right under the lid.
Stir every 20 minutes until melted.
Once melted stir in peanuts.
Drop by rounded spoonfuls on wax paper covered cookie sheets.
Allow to set in refrigerator for about 10 minutes.
Feb 26 -Sat
Feb 27 -Sun -National Chili Day
Ingredients:
2 lbs. Ground Beef
1 chili brick
1 can tomato soup
1 cup water
1 can pinto beans
1 can light red kidney beans
1 can dark red kidney beans
1 can black beans
Shredded Cheddar
Oyster Crackers
Directions:
Brown and drain beef.
Pour soup, beans and water into a large pot on medium heat.
Add the chili brick and beef.
Bring to a boil and stir for 5 minutes.
Lower heat and simmer for 30+ minutes.
Serve with shredded cheese and crackers.
Feb 28 -Mon -National Chocolate Soufflé Day (Chocolate Soufflé)
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:
First grease a pizza sheet and place roll out the sugar cookie dough about 1/4 inch thick.
Bake at 350 for 12 minutes.
Let it completely cool.
Mix together the marshmallow cream and the cream cheese and cover the cookie.
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:
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”.
Blend the pieces of watermelon in a blender for several minutes to be sure there are no chunks.
Add pineapple juice and sparkling water to the “watermelon bowl” and pour in your strained watermelon juice.
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:
In a bowl cream butter and sugar until fluffy. Add egg and vanilla; beat until smooth.
In a medium bowl combine flour, baking powder and baking soda. Add dry ingredients to the creamed mixture. Stir till soft dough forms.
Divide dough into 2 parts and color one part red and one part green with food coloring.
Shape the dough like a watermelon and add mini chocolate chips as the seeds.
Preheat oven to 350 degrees F
Bake cookies for 8 minutes or until lightly browned and let cool.
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:
Cream together the butter and Crisco with a mixer.
Slowly add in 1 cup of powdered sugar at a time.
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!
My son is crazy about the Wings of Fire book series AND Nutella. He loves dragons so I did my best to make him a dragon on a castle cake!
I made a chocolate cake mix and added a cup of Nutella, I also mixed Nutella into the frosting.
I just used chocolate bars and Nutella Oreo’s to make the castle with chocolate frosting. Then I made the dragon from my marshmallow fondant recipe.
Marshmallow Fondant Recepie
Ingredients:
16 oz. Mini Marshmallows
3 TBSP water
2 lbs Powdered Sugar (4 cups)
Crisco
Directions:
Grease a large glass bowl with Crisco.
Pour in the marshmallows and water; then microwave at 30- second intervals, stirring after each interval, until melted.
Reserve about 1/4 cup of the powdered sugar. Place the red of the powdered sugar in a large bowl of a standing mixer.
Grease the paddle attachment with Crisco and pour in the melted marshmallows on top of the powdered sugar.
Beat until a dough form; there will be a lot of loose bits and sugar in the bottom of the bowl.
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.
Grease hands again as needed. As the fondant becomes smoother, use the reserved powdered sugar to coat the surface to keep it from sticking.
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.
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.
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.
He is such a sweet, empathetic, brilliant, loving boy!
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.”
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:
Cream together the butter and Crisco with a mixer.
Slowly add in 1 cup of powdered sugar at a time.
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:
Grease a large glass bowl with Crisco.
Pour in the marshmallows and water; then microwave at 30- second intervals, stirring after each interval, until melted.
Reserve about 1/4 cup of the powdered sugar. Place the red of the powdered sugar in a large bowl of a standing mixer.
Grease the paddle attachment with Crisco and pour in the melted marshmallows on top of the powdered sugar.
Beat until a dough form; there will be a lot of loose bits and sugar in the bottom of the bowl.
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.
Grease hands again as needed. As the fondant becomes smoother, use the reserved powdered sugar to coat the surface to keep it from sticking.
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.
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.
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.
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!
I mixed up a white cake mix then add either blue or pink food coloring for the reveal.
Then I greased 2 heart shaped cake pans and put half of the mix into each pan.
I baked them according to the directions on the box and then let them cool.
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).
Last I colored the left over food coloring blue and pink to decorate the cake with, I wrote “Brother or Sister?” on the cake.
My husband cut open the cake to reveal the gender during our Zoom call with family!
