Oh to be a kid again!!

Meet Olive, she just turned One on the 6th and had her birthday party was yesterday:


Isn’t she a cutie?  This picture sums up how I feel about sweets and how I wish I can eat them (with my full face in it). 

Notice how she is holding the spoon, but still decides to use her mouth to eat the cake (That is my kind of girl). 

We had a blast at her party!  The kids couldn’t stop talking about it in the car on the way home.

What kind of pants do Mario and Luigi wear?

….denim, denim, denim!  HA!  {Slapping my knee laughing}  Do you get it?  NO?!?  It’s supposed to sound like the Mario song and they wear denim overalls.  Do you get it now?


Parrish’s Goodie Bags

Supplies Needed:

Red and White Felt

Felt Glue

Honeycomb Reusable Bags

Downloadable Mario Font



Trace circles on the white felt and cut out.  I used a Tupperware lid.



Print out a letter “M” using the Mario font and cut it out.  I used font size 200.



Trace the letter “M” onto the red felt and cut out.




Glue the letter “M” onto the circle.




Glue the circle onto the center of the bag.




TADA!!  The finished product.


“Where did you get those cute little Mario figures?” you ask.  Well, my sister Ariel (my hand model for this post) printed them out from CUBEECRAFT.  All she did was print it on cardstock paper, cut it out and assembled it. 

I will be using these cute little cube characters for Parrish’s birthday.  I have an idea of what I will be using them for, so look out for them on a future post.

A Hunk of Burning Love

Before, I post the reicpe there’s a few exciting things I would like to share.

#1)  I am taking my first cake decorating class!! WOO HOO!!  {Happy Dance}  I have wanted to take a class for the last 6 months, but I never get the place on time to sign up.  Luckily, this time I was right on time.  My first class is in February (I should double-check the date, so I don’t miss it {grimacing}) and it’s once a week.  After that I will move on the next level and so on and so on.  I am hoping to get to the gum paste and fondant class.  THANK YOU MICHAELS FOR OFFERING AFFORDABLE CLASSES!!

#2) The Saints are off to their first Super Bowl BABY!! {Happy Dance again}  Granted, I am not a big football fan nor do I have a favorite team.  Although I will definitely be watching the Superbowl for the commercials and crossing my fingers that the Saints win.  My husband has been a Saints fan since he was 8 years old, so I am feeding off his excitement.  Of course, I will be making Saints themed cupcakes for Superbowl.  Keep an eye out for those.  That will hopefully be my next post.

#3) We got a new puppy!  Her name is Henny.  She is a mix of Mini Pincher and Chihuahua.  Although, lately I am questioning my decision on taking her in.  I knew it was going to be a lot of work.  I just didn’t realize HOW much work she is.  Potty training her has been an ordeal.  If anyone has any words of wisdom for me,  NOW would be the time to share them!

Okay, so now that all that is out of my system I will post the recipe for the Roasted Banana Cupcakes with PB Chocolate frosting.  Did you know that one of  Elvis’ favorite food was a PB banana sandwich? Yeah, I figured you already knew that and if you didn’t know now you know.  And that my friend was the random fact of the day.



Roasted Banana Cupcakes

recipe adapted from: martha stewart's cupcakes


3 ripe bananas
2 cups cake flour (not self-rising), sifted
1/2 teaspoon baking soda
1/2 teaspoon baking powder
1/4 teaspoon salt
1/2 cup (1 stick) unsalted butter, room temperature
3/4 cup sugar
3 large eggs, separated
1/2 cup sour cream
1 teaspoon pure vanilla extract

Peanut Butter Chocolate Buttercream:
3 sticks unsalted butter, softened
2 tablespoons milk
9 1/2 ounces Peanut Butter and Chocolate Chips*
1 teaspoon vanilla extract
2 cups confectioners' sugar


Preheat oven to 400º F. Line standard muffin tins with paper liners. Place 2 whole bananas on a baking sheet and roast for 15 minutes (the peels will darken). Meanwhile, sift together cake flour, baking soda, baking powder and salt. Remove bananas from oven and let cool before peeling. Reduce oven to 350° F.

With an electric mixer on medium-high speed, cream butter and sugar until pale and fluffy. Add egg yolks, one at a time, beating until each in incorporated, scraping down sides of bowl as needed. Add roasted bananas, and beat to combine. Add flour mixture in three batches, alternating with two additions of sour cream, and beating until combined after each. Beat in vanilla

In another mixing bowl, with electric mixer on medium speed, whisk egg whites to soft peaks; fold one-third whites into the batter to lighten. Gently fold in remaining whites in two batches.

Divide batter evenly among lined cups, filling each three-quarters full*. Bake for about 20 mins. Transfer to wire racks to cool completely.

Peanut Butter Chocolate Buttercream:
Melt the chocolate in a double boiler until smooth. Remove from heat and cool until lukewarm.

In your mixer beat the butter until smooth and creamy. Add the milk to the butter and mix. Add the lukewarm PB and Chocolate Chips and beat until well incorporated. Add vanilla and mix. Slowly add the confectioners' sugar on low-speed until creamy and until it reaches the consistency you want.

* I use THIS scoop for my regular size cupcakes

* I found a bag of Reese’s Chips which had Chocolate and Peanut Butter baking chips.

My Thoughts:

The cupcake recipe was really good and the combo with the frosting was even better ( I mean who doesn’t like Chocolate and Peanut Butter?!?).  I would definitely recommend you guys try this at home.

Coming Soon:  New Orleans Saints Cupcakes

Sushi Bake

I got this recipe from my cousin Marie (Hi Marie!) who got this from a cousin of her husband’s.  They brought this over for NYE and it was a huge hit!!  It is so easy to make and soooooo yummy!!

This is such an easy recipe and is great to bring to potlucks or use as an appetizer.



Sushi Bake


Cooked Japanese Sushi Rice*
Chopped cooked shrimp and/or imitation crab
1/2 cup mayo
3/4 cup sour cream
Furakaki rice seasoning *


Mix all ingredients together except for the Furakaki.

Put into a 9x13 pan.

Sprinkle the Furakaki rice seasoning evenly on top and bake at 350 degrees for 20 mins. Serve with seaweed.*

  *For the sushi rice I baked 3 cups uncooked rice in my rice cooker and added it to the crab/shrimp mixture. I added the rice according to the texture and how moist I wanted the sushi to be.

*This is the Furakaki Seasoning I used:

*This is the seaweed: