Monday, November 14, 2011

{I Dig Being 2} Johnny's 2nd Birthday Party

Here are some photo's from Johnny's Construction themed 2nd Birthday Party. All of the decorations were printed using a template I found through Dimple Prints on Etsy. I have never claimed to be a great photographer, however I hope you enjoy the photos!!

Thursday, September 15, 2011

Mini Pumpkin Whoopie Pies


  • Cookies:
  • 2 cups all-purpose flour
  • 1 teaspoon baking powder
  • 1 teaspoon baking soda
  • 1 teaspoon ground cinnamon
  • 1/2 teaspoon ground ginger
  • 1/2 teaspoon salt
  • 1/2 cup butter, softened
  • 1 1/4 cups granulated sugar
  • 2 large eggs, at room temperature, lightly beaten
  • 1 cup LIBBY'S® 100% Pure Pumpkin
  • 1 teaspoon vanilla extract
  • Cream Cheese Filling:
  • 4 ounces cream cheese, at room temperature
  • 6 tablespoons butter, softened
  • 1/2 teaspoon vanilla extract
  • 1 1/2 cups powdered sugar


  1. For cookies: Preheat oven to 350 degrees F. Lightly grease or line four baking sheets with parchment paper.
  2. Combine flour, baking powder, baking soda, cinnamon, ginger and salt in medium bowl. Beat butter and sugar in large mixer bowl on medium speed for 2 minutes. Add eggs, one at a time, beating well after each addition. Add pumpkin and vanilla extract; beat until smooth. Stir in flour mixture until combined. Drop by heaping measuring teaspoons onto prepared baking sheets. (A total of 72 cookies are needed for the recipe.)
  3. Bake for 10 to 13 minutes or until springy to the touch. Cool on baking sheets for 5 minutes; remove to wire racks to cool completely.
  4. For cream cheese filling: Beat cream cheese, butter and vanilla extract in small mixer bowl on medium speed until fluffy. Gradually beat in powdered sugar until light and fluffy.
  5. Spread a heaping teaspoon of filling onto flat side of one cookie; top with flat side of second cookie to make a sandwich. Repeat with remaining cookies and filling. Store in covered container in refrigerator.

Nutritional Information open nutritional information

Amount Per Serving Calories: 130 | Total Fat: 6g | Cholesterol: 27mgPowered by ESHA Nutrient Database

Makes 36 pies

Recipe: All Recipes

Friday, September 9, 2011

{Free Printable} Build Your Own Cupcakes

I had to share this adorable FREE printable that Jessica at Vol.25 created. This is such a cute idea for a birthday party activity or if youjust need something fun to keep your little on of all they are fat free. You can download yours by clicking HERE. Enjoy!

Tuesday, September 6, 2011

Toddler Apple Stamp Activity

apple print


  • Tempera or Washable Paint

  • Two or three brushes depending on number of colors used

  • White Paper (construction, scrapbook, or cardstock)

  • Half an apple cut horizontal per child

  • Paint containers(small cups or plastic pallette

  • Paper towels

  •     STEPS                                                              
    1. Select colors to be used.

    2. Cut an apple horizontally and remove seeds gently.

    3. Have child paint directly on apple half with paintbrush.

    4. Press onto paper making sure to help put some pressure on all areas for best print and to help keep it from sliding.

    5. Wash apple and dry on paper towel if changing colors.
    apple star


  • Having a brush for each color makes it easier to monitor.

  • Test to see what is enough paint...too little or too much you can lose the star shape.

  • Thicker paper will not "wrinkle" as much when it dries.

  • Guide if overlapping so you don't lose the stars.


  • Use other types of fruit like oranges. Or cut apple into small pieces to add some detail around the printed apple stars.

  • Great activity any time of year or to use in a Fall unit.

  • Print on paper, fold and make a card.


  • Toddler activities involving paint are a great hands on experience. It helps develop fine motor skills as well as leads to many concepts like colors and numbers.

  • Ask your child which color he/she wants to use.

  • See if your child can "predict" what shape they will print. I thought they would say circle but they noticed the star right away.

  • Count the number of stamped shapes or the number of colors used.

  • Source:

    Thursday, September 1, 2011

    Pumpkin Gingerbread Trifle

    With Fall right around the corner I have had my mind on baking and all things pumpkin. Which reminds me...only five more days until the Pumkin Spice Latte is back for the season! I am excited to spend my first fall in Upstate, New York I have only seen photos and heard stories of how beautiful it will be. Since I have been unpacking I have come across some of my favorite recipes like this Pumpkin Gingerbread Trifle that I had to share! I hope you enjoy it as much as I do!
    Photo & Recipe: Taste of Home


    1 package (14-1/2 ounces) gingerbread cake mix
    1-1/4 cups water
    1 egg
    4 cups cold fat-free milk
    4 packages (1 ounce each) instant butterscotch pudding mix
    1 can (15 ounces) solid-pack pumpkin
    1 teaspoon ground cinnamon
    1/4 teaspoon each ground ginger, nutmeg and allspice
    1 carton (12 ounces) frozen reduced-fat whipped topping, thawed


    In a large bowl, combine the cake mix, water and egg, beat on low speed for 30 seconds. Beat on medium for 2 minutes. Pour into an ungreased 8-in. square baking pan.
    Bake at 350° for 35-40 minutes or until a toothpick inserted near the center comes out clean. Cool for 10 minutes before removing from pan to a wire rack. When completely cooled, crumble the cake. Set aside 1/4 cup crumbs for garnish.
    In a large bowl, whisk milk and pudding mixes for 2 minutes or until slightly thickened. Let stand for 2 minutes or until soft-set. Stir in pumpkin and spices until well blended.
    In a trifle bowl or 3-1/2-qt. glass serving bowl, layer a fourth of the cake crumbs, half of the pumpkin mixture, a fourth of the cake crumbs and half of the whipped topping. Repeat layers. Garnish with reserved cake crumbs. Serve immediately or refrigerate until serving. Yield: 18 servings.

    Nutritional Analysis: One serving (3/4 cup) equals 194 calories, 6 g fat (3 g saturated fat), 13 mg cholesterol, 451 mg sodium, 31 g carbohydrate, 1 g fiber, 4 g protein. Diabetic Exchanges: 2 starch, 1 fat.