Monday, October 24, 2011


In September, both of my parents turned 55. This seemed like a cause for a big celebration, but unfortunately, timing would not allow us to truly celebrate until this weekend. Our families came into Longview on Friday night. On Saturday evening, we had a birthday party for them out at the barndominium. It was a relaxing night with friends and family, in a beautiful, serene location.
Here was our set up:
Cake pops (see recipe at end of post)
Pink Lemonade, Mcalister's sweet and unsweet tea in mason jars inside of a galvanized tub
S'mores for after dinner
Tables on the patio
Butcher Shop burgers
We ate


And visited

This weekend we also took family pictures with mine and Cody's amazing wedding photographer. I cannot wait to share those pictures in just a few weeks!
Hope y'all had a wonderful weekend too!

Cake Pops
from BHG
  • 1 package 2-layer-size cake mix (I did one pack of chocolate and one pack of funfetti)
  • 1 - 1 1/2 cups frosting (I used chocolate for the chocolate cake and white for the funfetti)
  • 12 ounces vanilla- or chocolate-flavored candy coating, chopped (I used both, chocolate for the chocolate and white for the white)
  • 34 - 36 lollipop sticks (I just had a 25 pack of lollipop sticks and made the rest into cake balls)

1. Prepare desired-flavor cake mix according to package directions. Use any suggested pan size and bake according to package directions. Cool in pan on a wire rack. Line trays or baking sheets with waxed paper; set aside.

2. Remove cooled cake from pan and crumble into a very large mixing bowl. Add desired-flavor frosting. Beat with an electric mixer on low speed until combined. Using a small scoop, drop mixture into 1 1/2-inch mounds onto prepared trays; roll mounds into balls and freeze for 30 minutes.

3. In a small microwave-safe dish heat 1 ounce of the coating (about 1/4 cup) on 50% power (medium) for 60 seconds until melted and smooth, stirring once. Dip one end of each lollipop stick into melted chocolate and poke sticks into balls (this helps the balls stay on the sticks). Freeze for 30 to 60 minutes more or until balls are firm.

4. Place remaining candy coating and chopped chocolate in a small saucepan. Heat over medium-low heat until melted and smooth, stirring frequently. Working in batches, dip balls into melted chocolate mixture. Allow excess to drip off; place balls on clean waxed paper-lined trays or baking sheets.** After coating is set, transfer to storage containers and store, covered, in refrigerator. Let stand at room temperature at least 30 minutes before serving.

No comments: