Even though the birthday festivities were stretched out over two days, we kept it low key. Day 1 we took her and her two best friends to Launch, an indoor trampoline park. We had a great time and then came back for some cake and ice cream. The end. Easy yet fun.
Day 2 we had a small family party with grandparents and her cousins. Of course I didn't take picture because I was too busy getting everything together (I'll never remember), but we had a make your own sandwich bar, cupcakes, and homemade ice cream sandwiches for dessert. I made giant cupcake shaped sugar cookies for favors.
|Red Velvet Cupcakes for Day 2|
Due to my lack of photo documentation I will share a food that was a big hit. These are delicious! You are missing out big time if you don't try these. Thank you to the inventor. I found these on Fullflavorfood.com.
Prep Time: 15 min
Cook Time: 7-10 min
Serves: 1 selfish fried pickle lover or 4 picky eaters
3 Large Kosher Dill Wholes
3 TBLs Milk
1 cup Flour (All Purpose)
1/2 cup Bread Crumbs
1/4 cup Panko Crumbs
1/2 cup Cheddar Cheese (Finely Shredded)
Prep & Cooking Directions -
- Preheat the oven to 425 degrees.
- Slice your Dills into “chips” about 1/4 inch in thickness.
- Take 3 small mixing bowls and put the flour in 1, the eggs and milk in the second(and beat them together), and combine the bread crumbs, panko crumbs, and the shredded cheese in the third bowl.
- Coat each pickle chip with flour, then the egg/milk mixture, and then the cheesy bread/panko crumb mixture, and place on to an oiled cookie sheet.
- Bake @ 425 degrees for 7 – 10 minutes or until desired “crispiness” is reached.
- Add a side of ranch to dip into and ENJOY!
- Now make more!