Pretty in Pink!

"It is not a slight thing when those so fresh from God love us."--Charles Dickens

    



     This adorable little baby girl finally came to earth to be with her daddy and mommy.  I am thrilled to have my first grand daughter! 

     A month or so ago, I had the fun of putting on a pink baby shower for the coming sweetheart.  Along with chicken salad on croissants, we had raspberry jello salad, raspberry lemonade, and a tossed green salad.  For dessert we had raspberry lemonade cupcakes and cool raspberry dessert.  I hope we had enough pink going on.

Cool Raspberry Dessert

                                ½ gallon raspberry sherbet                  2 to 3 bananas

                                ½ gallon pineapple sherbet                  1 C. walnuts (optional)

                                1 pkg. frozen raspberries

            In large bowl, mix sherbet and raspberries all together until softened.  Stir in sliced bananas and nuts.  Serve at once in cups.  Can be frozen.



     The recipe for the cupcakes came from Studio 5 KSL TV.  Very yummy!!

Raspberry Lemonade Cupcakes:

Ingredients:

• Cake:
• · 1 package white cake mix
• · 1 small package vanilla instant pudding
• · 3 T. sweetened raspberry lemonade drink mix (like Country Time Lemonade- pink
• lemonade mix works too)
• · 1 c. sour cream
• · 2 t. lemon zest
• · 3/4 c. water
• · 3/4 c. oil
• · 4 whites eggs (save the yolks for tomorrows recipe)
• · 3 drops of red food coloring
• · 1 c. fresh raspberries
• Frosting:
• · 1 c. butter, softened
• · 1 c. shortening
• · 1/2 c. frozen raspberry lemonade concentrate, thawed
• · 2 t. milk
• · 2 t. vanilla
• · Zest from 1 lemon
• · 2 pound package or 7 1/2 cups confectioners sugar
• · 3 drops of red food coloring

Method:

1. In a large bowl, whisk cake mix, pudding mix, and drink mix together. Add sour cream, lemon zest, water, oil, and egg whites to the dry mix. Beat with electric mixer on medium speed for about two minutes. Add drops of food coloring and mix in. Fold in raspberries and mix gently to incorporate.
2. Scoop batter into 24 lined muffin tins. Bake at 350 degrees for 15-20 minutes until a toothpick inserted in one comes out clean. Allow to cool completely before frosting the cupcakes.
3. Prepare the frosting by creaming butter, shortening, and lemon zest together. Then add lemonade concentrate, milk and vanilla with a mixer. Beat until smooth. Gradually add the sugar, mixing well until light and fluffy. Beat in the food coloring.
4. Pipe frosting onto the cupcakes. Place a lemon fresh raspberry on top of each cupcake. Enjoy!

     This is the little pink quilt that was made for our little sweetie.  It's made from 24 charm squares with a fussy cut square in the center.