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This is a cake I did for a double baby shower this week. One family having a girl and one having a boy so I was able to use pink and blue!

Start with the following (made from scratch): 2 batches marshmallow fondant, 21 cups cake batter, 12 cups white icing, fondant buttons in pink and raspberry filling. After baking the cakes you start to assemble.

The bottom portion of the cake was white almond sour cream. Topped with a layer of icing and fondant. The top layer was double fudge chocolate with a raspberry filling.

Blue fondant ribbons going on.

8 hours later this was the finished product! So yummy!

I picked this cookie pop craft kit for .90 after Halloween. Nadia and I had so much fun putting these together.

Prep time. (notice that all the Zhu Zhu’s are watching)

First one done.

By the end Nadia was doing everything herself. She even had the twist of the decorator bag going on!

Close up shot of the one she did herself from start to finish.

We had a very mellow Thanksgiving and it was wonderful. Papa and Grandma Brooke came up and we had a wonderful meal. We made the Good Eats turkey again, but I thought it was the best turkey I have made yet. YUM! Grandma Brooke handled the side items and they were all delicious too. Then I made an Apple Pumpkin Pie. The best of both worlds in one dessert. So good!

Then Friday night we all headed to Paula and Rogers for Grammie’s Green Chili Stew and Nadia had tons of fun playing and talking to everyone.

Here is the pretzel recipe from Taste of Home’s 5 ingredient cookbook. (I love Taste of Home by the way!)

Giant Pretzels

1 1/2 teaspoons active dry yeast

3/4 cup warm water (110 -115 degrees)

1 1/2 teaspoons sugar

3/4 teaspoon salt

1 1/2 cups all-purpose flour

2 tablespoons butter

Coarse Salt (I used Kosher)

• In a large bowl, dissolve yeast in warm water. Add sugar and salt. Stir in flour, 1/2 cup at a time, to form a soft dough.
• Turn onto a floured surface; knead until smooth and elastic, about 5 minutes (dough will be sticky). Place in a greased bowl, turning once to grease top. Cover and let rise in a warm place until doubled, about 1 hour.
• Punch dough down and divide into six portions. On a lightly floured surface, roll each portion into a 14″ rope; twist in pretzel shape. Place on greased baking sheets. Brush with butter, sprinkle with coarse salt.
• Bake at 425 for 15-20 minutes or until golden brown. Remove to wire racks. Serve warm.