The Princess is going to be 2 years old this week. I can't believe it! We arent having a big birthday party this year because of just recently moving. We are just going to spend the day doing something fun (to be determined). Anyway, I am posting pictures of her party from last year for any friends or family who have not yet seen them.
We had the party at our community center in our housing area.
Here are her tables:
I made these cupcake toppers by photocopying a picture of her, cutting it out, and then gluing a triangle on her head for a hat. I just glued that to a toothpick and...
Enjoying her cake:
The dessert table. I bought the "tree" at Ross. It was just light up branches. I stuck it in a vase and filled it with tissue paper. I then photocopied pictures of her and on the backs of those I wrote different milestones and dates that she achieved them.
Peanut Butter Pie dessert shooters. I was going to buy these glasses at Pier One, but they were so expensive and then I saw them for $20.00. Buy them here:
The recipe, which I got from Pinch of Yum:
Peanut Butter Pie Shooters
Author: Pinch of Yum, adapted slightly from My Baking Addiction
- 1 cup creamy peanut butter
- 8 ounces cream cheese (can use reduced fat)
- 14 ounce can sweetened condensed milk
- 1 teaspoon vanilla
- 1 cup powdered sugar
- ¼ cup heavy whipping cream (or whipped cream)
- 16 Oreos, crushed
- 5 tablespoons melted butter
- sea salt for sprinkling (optional)
- Beat cream cheese and peanut butter until smooth.
- Add sweetened condensed milk and vanilla and beat until smooth and creamy. Add powdered sugar and beat until the mixture thickens slightly.
- Fold in whipped cream, or add liquid heavy whipping cream and continue to beat until the mixture gets a little bit fluffy. Refrigerate mixture until ready to serve.
- Stir melted butter in with crushed Oreos and press 1 teaspoon crumbs into the bottoms of dessert shooter cups. Pour peanut butter mixture into a plastic baggie, snip the corner, and pipe into the cups (on top of the crumbs). Sprinkle the tops with another ½ teaspoon of crumbs. Top with a sprinkle of sea salt for an extra sweet-salty combo. Refrigerate until ready to serve.
Here is a picture of the room: