Treats for Mama

So for my Mama's big Birthday bash we made Neapolitan cupcakes, mini carrot cake cups (carrot cake is mom's fave) and chocolate covered pretzels. I had the best little baking assistants. Logan and I are going to open up a bakery in AZ (he said that's the only place he will do it ;)) and he thought of our name "The Best Bakery in Town," you have to admire the thoughts of a seven year old :) Love you Lo Lo and Paigy Poo Pie!

Pink Pearl Sprinkle Patrol.





Aren't they cute ! Oh and I didn't want to take my picture next to paige my 11 year old cousin...she is taller than me :( lol






Lol I think the best part of the desserts was making the pretzels, Heather and I used chocolate molds that formed flowers on the pretzels. The first batch was hilarious then we got the hang of it...and tested a few. Heather is the swizzle master by the way ;) lol

I had made the cup cake toppers from old fashioned straws and printed the design on card stock, punched them out and hot glued.

The cupcakes were choc and vanilla from my cake dr. book and a strawberry butter cream.

These are so easy and you get the best of both worlds :). You make both batters and then (using your cookie dough scoops) you put half and half in one baking cup.

Cool and yummy effect.

Here is the recipe I used for the cake mixes~

White : mix together 1 pkg white cake mix with pudding, 1/4 cup all purpose flour, 1 cup sour cream,1 cup warm water, 1 tbs vanilla and 3 large eggs.

chocolate: Mix together q pkg choc cake mix with pudding, 1 cup sour cream, 3/4 cup water, 1/2 cup vegetable oil, 1tsp. vanilla and 3 large eggs.

Bake at 350 degrees for about 20 minutes.

We also made mini carrot cake tarts, you can't really see a close up, but they turned out yummy and were really easy! They are from pampered chef.

Carrot cake cups: Spray mini muffin pan with cooking spray (I used the baking kind with flour in it). mix 1 pkg yellow cake mix, 3 tsp allspice, 2 eggs, 4 tbs. vegetable oil and 3-4 carrots grated and peeled (I used the mini chopper to get it super fine).

spoon into mini muffin tins and bake at 350 for 11-13 minutes. Take out of the oven and let cool for 3 minutes. Then smoosh or press the cups to make slight indention's (I used the back of my cookie dough scooper lightly floured). Remove cups from pan and let cool completely.

For Filling: mix together 6oz cream cheese, 3/4 cup powdered sugar and 1/2 cup frozen whip topping until smooth. I garnished them with chopped walnuts on top yum!