Miss Isabelle turned 3 last week - and she had 5 parties.
Yup - 5.
I guess I shouldn't be surprised that she is still talking about her birthday
and wants to know when she'll have another party.
For her family party I made chocolate dipped cheesecake pops.
I don't remember when Isa first had cheesecake, but what I do remember
is that she would NOT share it - any of it.
She absolutely adores it!
The cheesecake pops were pretty easy to make,
though the looked nothing like recipe pics.
I used a classic Cheesecake Factory cheesecake.
It was frozen overnight in our deep freeze.
This part is a little tricky.
I think my cheesecake was too cold, but it quickly got too warm.
Be ready to toss it back and forth from the freezer to making the pops.
Here are the yummy bites waiting to be dipped in delicious chocolate!
Be sure to push the candy sticks in deep and freeze the pops again for at least an hour.
And here they are post dipped and sprinkled with
yellow & pink sugar.
As you can see, they aren't perfectly shaped.
A lot of that issue was because the chocolate coating was a little chunky.
When you make these, be sure the chocolate is completely melted.
That part is a little tricky because the chocolate will be hot since it's melted
and then it starts to melt your cheesecake.
But if you let the chocolate get too cooled, then it forms chunky on the pops.
Either way...they taste fabulous!
And no one knows what they are "supposed" to look like..
Here is the birthday girl blowing out her candles.
I love that she isn't a traditional cake girl!
I love the idea of placing this on the refrigerator.
My kiddos would stare at it all day!
A unique take on birthday bunting and oh so cute!!
Craft Challenge #12
"Our hearts are with Japan"
This week has been so heartbreaking, it has been difficult to watch the news.
For this week, I propose making something in honor of Japan.
Anything from food to quilts, this amazing country
offers endless creative inspiration.
Want to join in on the fun?
Leave your link on this post by midnight (MTN) of next Tuesday.