Thought Bubble Cake Pops

I was making up a batch of cloud shaped cake pops the other day when I had a thought.

A thought about thought bubble cake pops. Hmmm I thought to myself that would be kinda cool.

So I made them up and they worked out great. Just like I thought they would.

Now after reading that repetitive story you can truly see how much thought goes into the treats I make :)

And you must excuse my messy 'thoughts' written onto the pops with edible markers. I might have mentioned this before but I am a really messy writer. I can pipe acceptable lines and swirls and other designs if need be, but if it comes to writing - scrawl city. It's always been the case, if you were ever to check out my school report certificates from when I was really young there was a long line of A's and Very Goods and then - next to hand writing a big Not Satisfactory.

Please don't judge me by my hand writing.

If you are a super neat writer and good at piping the words would be lovely piped with candy writers.

Thought Bubble cake pop instructions

1 batch cake pop mixture (click here for oreo pop recipe,mix up your own with cake and buttercream or see my book sweets on a stick for lots of cake pop mixture recipes)
white candy coating
paper lollipop sticks
black edible pen
small flower/blossom cookie or fondant cutter squashed into cloud shape
styrofoam block to hold the pops upright for setting

Holding the flower/blossom cutter between your thumb and pointer squish together to shape into a mini cloud.

Line a tray with parchment paper and place the cloud cutter on top of the paper lined tray. Take a few teaspoons of the cake pop mixture and press it into the cloud cutter pressing down firmly until it is evenly packed in, turn it over to check that there are no gaps underneath. Use your fingers to gently press the mixture out of the cutter so it remains on the lined tray. Repeat until about 2/3rds of the mixture is used up.

With the remaining 1/3 mixture make up 2 small balls, one a little larger than the other (see picture for example). Those balls will be the bubbles leading up to the 'thought' cloud. Place the balls on the parchment lined tray.

Place tray in fridge to chill until firm.

Melt up a bag of white melts/ candy coating. Mix in quite a bit of copha or paramount crystals during the melting process until the mixture is very fluid (but not so much that it is watery). The mixture should be like thick cream.

I melt my chocolate in the microwave on medium low, medium is too hot and high is way too hot. If you heat your chocolate at too high a temperature it will burn and not be salvageable for dipping .Remember medium/low for short bursts of 60 to 90 seconds.

Grab a bunch of lollipop sticks. Holding one end of the stick dip the other end into the melted chocolate/candy coating and insert it into a cloud cake pop shape so the stick is sitting in the bottom side of the cloud and the stick is parallel to the tray (see picture above). Repeat for remaining clouds.

Follow the same dipping process for the small ball shaped using toothpicks in place of the lollipop sticks.

Place the tray back into the fridge to chill for 10 minutes or until the sticks are secure.

Make sure the chocolate/candy coating is still melted, if needed remelt in the microwave. Holding the end of the stick dip the whole cloud cake pop into the melted chocolate/candy coating. Lift it up and allow as much of the candy/chocolate mixture to fall off as possible. tap gently on the side of the bowl if necessary. Place upright in a stryofoam block to set.

Follow the same process for the small balls.

Remove the toothpicks from each ball by gently twisting the toothpick and pulling it out. 

Ensure that the candy coating is still melted and holding the larger ball by the sides dip the top into the candy coating and then press it onto the bottom left of the cloud pop. I dipped the side which has the toothpick hole. You can either hold the ball against the cloud shape until secure or place something foodsafe underneath the ball to hold it in place until it is set (I used small sets of metal fondant cutters I had sitting around - you can just use whatever works like scrunched or folded tin foil maybe).

Pop into the fridge until set.

Repeat for the smaller ball, dipping, attaching and waiting for it to set.

Then you can use an edible marker to write words on each pop.

Store in the fridge in an airtight container for up to 3 days.

If you are in a humid area the pops may get condensation when you remove them from the fridge. Condensation will naturally evaporate away, however if you have pops with cream cheese or other ingredients which need to be kept cool, use a small piece of clean paper towel (absorbent paper) to wipe over the area you will be writing on.

 

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For more cake pop mixture recipes see my book Sweets on a Stick. It's a cookbook that includes recipes for all types of Sweets on a Stick, from pies to cakpops, cookies to fruit and candy - all on a stick. The recipes are kid friendly. It's a US release for measurements and ingredients although it does have a conversion table in the back for metric. Available here at Amazon:

Or here at fishpond (Aus/NZ)

Individual Pavlova with Passion Fruit Curd perfect for Australia Day (and it's gluten free)

Pavlova is one of my favorite desserts.

It's kinda an Australian icon (Or New Zealand depending where you are from) and I don't pretend to know whether it originated in Australia or NZ but I know I have been making it since before I was a teenager.....and in fact using this very recipe I'm about to share.

If you have not tried pavlova before it's pretty much a meringue like mixture which is soft on the inside.

This particular pavlova recipe has a crisper thicker more meringue like shell than some which I find good for withstanding lots and lots of topping.

When I bring a pav (that's Pavlova for short just in case you didn't catch on) to my mum's house I usually just make a big one instead of the individual ones I have shown in these pictures. I take it around undecorated and after dinner we decorate it with the cream and passion fruit at the last minute just before serving.

Often we just use fresh fruit like passionfruit, raspberries, blueberries or strawberries on top of cream sweetened with a little sugar and vanilla, but for something a little special I have created a passion fruit curd recipe you can make in the microwave in a few minutes. 

and I've also included instructions so you can make some individual push up pop versions at the bottom of the recipe. Cute!

Pavlova makes 10 individual pavlovas

If you would like to make one large pavlova instead just spread all the mixture onto one tray in a circle around 25cm (11") and bake 1 to 1 1/4 hours. Leave in the oven with door ajar to cool.

4 extra large egg whites
1 1/4 cups (265g) caster sugar (US use a gently heaped  1 1/4 cups or 9 1/4 oz of super fine sugar)
1 tsp white vinegar

Preheat oven to 140 C ( F)

Line 2 trays with parchment paper and grease and sprinkle with cornflour

In a large bowl of a stand mixer on medium high speed beat egg whites until soft peaks form. Mix in the sugar about 1/8th of a cup at a time beating well until all the sugar has dissolved before adding the next batch of sugar. This will take about 15 minutes in total. Once all the sugar is incorporated beat in the vinegar

Shape the pavlova into 10 equal mounds about 10cm (4 ") in diameter on the parchment lined trays.

Place the mini pavlovas into the oven and bake for around 25 minutes or until the shell is firm to touch and dry, the pavlova should not be browning (but if it does don't get too stressed it will still taste good).

Allow pavlovas to cool to room temperature, carefully remove from paper and store until needed. You may store for 2 days at room temperature in an airtight container.

When ready to serve top whipped cream and Passion Fruit Curd (recipe follows) or fresh fruit.

Passion Fruit Curd (microwave version) makes just over 1 cup
2 eggs
1 egg yolk
1/3 cup sugar (2 1/2 oz) or 70g
1/3 cup passion fruit pulp (3 oz ) or 85g approx 3 to 4 passion fruit
65g (2 1/4 oz) unsalted butter

In a medium microwave safe bowl mix together the egg, yolk and sugar until combined. Add passion fruit and butter and heat in the microwave at 50% (medium) heat for 1 minute, remove from microwave and mix.

Return to microwave and heat for another minute at 50% (medium) heat and once again remove and mix with whisk.

Continue to heat and mix another 3 times (5 minutes total) until the mixture is thick and coats the back of a spoon.

Pop into a clean jar and refrigerate overnight until needed. Will keep up to 5 days in fridge.

and now for something a bit different..........

Pavlova Push Up Pops makes about 12

If you want something a bit different and have a batch of plastic push up pops sitting around doing nothing you can make Pavlova Push Up Pops. I picked up my push up pops and the see through stand I use in the pictures from Popular Treats in Australia. Apparently they are reusable :)

Pavlova mixture
Passion Fruit curd
300ml cream
12 raspberries
Cookie cutter 4.5cm (1 3/4")
12 push up pops
2 Piping bags
12 raspberries

Mix up the Pavlova mixture as per recipe and then shape the uncooked mixture into a rectangle around 30cm X 22cm (12" X 9") on a greased, corn flour (corn starch) dusted lined tray.

Bake for around 30 minutes. Allow to cool top with another piece of parchment paper and then carefully place a cutting board on top and flip the whole thing over. Remove the parchment paper that the pavlova was baked on.

Using a round cookie cutter cut out 24 round shapes and set aside until needed.

Whip up 300ml cream and place in a piping bag.

Put the passion fruit curd in another piping bag

Place one of the pavlova round into the bottom of the push up pop. Then carefully pipe some passionfruit curd into the push up pop, then some cream. Pop in another pavlova round, more passion fruit curd, swirl a dollop of cream on top and top with a raspberry.

Best served immediately, otherwise store in the fridge for up to a couple of hours.


What - you say you don't have any push up pops around. That's ok, you can just use mini shot glasses for a similar effect. Just find a cookie cutter to match your glass size :)

Just a tip everyone that ribbon is stuck on with double sided tape

no way would the spoon hold up otherwise.

Thanks for reading, if you love my cooking you might like to check out my book Sweets on a Stick. It's a cookbook that includes recipes for all types of Sweets on a Stick, from pies to cakpops, cookies to fruit and candy - all on a stick. The recipes are kid friendly. It's a US release for measurements and ingredients although it does have a conversion table in the back for metric. Available here at Amazon:

Or here at fishpond (Aus/NZ)

Blue Ruffle Birdie Baby Shower

So I am going to come right out and say I love bird themes. Oh and ruffles, love them too.

So when Terri Vandermeer asked me to make up some baked treats for a baby shower she was creating with a ruffle and bird theme I couldn't wait to see the results.

Here are some of the images. The mother to be was expecting twin boys so the color theme was a muted baby blue and brown.

Terri whipped up a ruffled tablecloth and fabric backdrop for the table, and when I say whipped I really mean sewed for hours on end. You may have previously seen some of Terri's crafty work on this pretty polka dot party here.

To work in with the ruffly theme Terri made up some co-ordinating paper pom poms, and then she made up the labels herself as well.

I made a chocolate chip cake with whipped chocolate ganache and a few fondant decorations and then.......you guessed it Terri whipped up the bunting decoration for the top.

Also on the menu were coffee ganache macarons with a baby blue shell that was speckled with a coffee/water mixture to resemble bird eggs.

and baby bird cookies with a crafty feel to them inspired by Terri's decorations.

Simple iced cupcakes were packed in take home favor boxes with co-ordinating thank you tags.

Fudge looks even more delicious in a beautiful cloche covered display.

What a super sweet party.

All decorations including the backdrop, tablecloth, pom poms and tags made by Terri Vandermeer. Terri also made the take home cupcakes.

Macarons, Baby Bird Cookies and Cake made by Bubble and Sweet.

Similar Pom Poms available through Ah Tissue
Similar take home favor boxes available through Mon Tresor


and the blog tour for my book is winding up now. I'd like to say a big thank you to everyone who reviewed my book.

Celebrate with Food and Wine by Victoria Heywood book review and Frozen Anzac Caramel Cream recipe

Great recipes for a year of feasting and festivities. Well with an opening line like that this is sure to be a book that I will enjoy.

Broken into types of celebrations and festivities rather than the normal formula this is a book created to get you whipping up a feast of great food and enjoying it with family and friends. With chapter headings that include Australia Day, Valentine’s Day, Easter, Mothers’ and Fathers’ Days, Halloween, Birthdays, Anniversaries and Christmas and each of those chapters including more than 10 dishes you can be assured you will have enough recipe ammunition to take the stress out of planning and put the fun back into entertaining.

Heywood writes in the introduction, “One notable Christmas dinner I remember involved a very large goose, a disorganised hostess who was still in her pyjamas when we arrived at the designated time and a five-hour wait for food. Five long, hungry hours—now that’s not a celebration in my book. And while some excellent wine filled a few gaps, by the time the hostess’ goose was cooked and finally served, we would have cheered the arrival of anything resembling food. So take heart, this book isn’t a collection of tricky dishes that will have you stuck sweating in the kitchen for hours while the celebration gets going without you. Instead, most of the dishes here will hopefully elicit congratulatory oohs and aahs, while also being designed to be prepared ahead of time or tossed together at the last minute.”


An added bonus is the wine recommendations by Ralph Kyte-Powell for each recipe. I don't generally drink alcohol, so having someone else who knows what they're talking about do all the hard work makes delivering the total package of a memorable meal just that little bit more achievable.

I'm not gonna lie (cause this wouldn't be a very good review then would it), when I first received the book it wasn't quite what I expected. I like glossy pages with large full colour photos on every page.

But after that initial thought wore off I remembered that more than a couple of my favorite, most often used cookbooks are nearly completely devoid of photo's.And to be clear, Celebrate with food and wine does have quite a few photo's, just not every second page. I guess what I'm trying to say is this is a book designed for real cooking not just looking.

When it get's down to it a successful cookbook is one with simple recipes made from easy to source ingredients that you can actually use, which is what Celebrate with Food and Wine appears to provide. A number of the recipes are suitable to get the kids involved and in many instances there are alternatives given which I always think is super helpful.

Any-hoo there are a number of recipes in the book I am looking forward to trying out including the Crumbed Mozzarrella with Cranberry Relish or Raspberry and White Chocolate Breakfast Jaffles (under the Valentines chapter), but seeings as it's coming up to Australia Day soon I thought I would share this recipe from the book with y'all.

Image from the book Celebrate with Food and Wine

Note: This is an Australian release book and the recipe is provided in metric measurements, I have provided the below recipe as it was provided to me. As I know a lot of you do not use metric here are some rough conversions (provided by me so any mistakes are mine not the authors) 250g = 8  3/4oz, 2 Litres is just over 4 pints, all purpose flour is required and a passable substitute for golden syrup would be dark corn syrup.

Frozen Anzac Caramel Cream - makes enough for 16 serves from Celebrate with Food and Wine by Victoria Heywood reprinted with permission from Slattery Media

With its layers of crunchy Anzac biscuit crums, gooey caramel and rich vanilla ice-cream, this dessert is both decadent and dead easy to make.

You can make it even more simple by crumbling ready-made Anzacs—simply pop about 16 biscuits into a plastic bag and smash with a rolling pin until you reach the desired consistency.

This dessert does take a while to set properly, so aim to make and freeze at least one day ahead of time.

Ingredients 

250 grams butter, melted

3/4 cup brown sugar

2 tablespoons golden syrup

1 3/4 cup flour

1/2 cup rolled oats

1/2 cup dessicated coconut 

500ml quality caramel topping

2 litres quality vanilla ice-cream, softened 

Preheat oven to 180°C. Line 2 baking trays with non-stick baking paper.

Combine the butter, sugar, golden syrup, flour, oats and coconut in a bowl. Divide between the trays and press into a thin layer.

Bake for 15 minutes. Remove from the oven and allow to cool for 5 minutes, then crumble while the biscuit mix is still warm. Set aside to cool completely.

Line a 20cm x 30cm high-sided dish or 2 loaf tins with non-stick baking paper. (You could even scoop the ice-cream out into a bowl and use the empty container.)

Spread half of the crumble mixture evenly over the base of the dish (or the 2 tins) and drizzle half of the caramel topping over the top. Spread the ice cream over the caramel.

Sprinkle the remaining crumble mixture over the ice-cream. Drizzle the remaining caramel topping over the crumble. Cover and freeze overnight. Cut into squares to serve.

Wine tip (by Ralph Kyte-Powell as provided in the book Celebrate with Food and Wine)

Heavenly with a luscious liqueur Muscat from Rutherglen.

I received a copy of Celebrate with Food and Wine for the purposes of this review.

........and on the topic of book review, the book blog tour for my book Sweets on a Stick is still underway, here are the

1/9/12 – Moogie and Pap blog,Review
1/10/12  Still Blonde after all these YEARS Review/Giveaway

1/11/12  Random Cravings Blog Review with recipe/Q&A

1/11/12  Katy and Kid Review/Giveaway

1/12/12 Giveaway Blogs, Review/Giveaway

1/13/12 Consumer Queen, Giveaway

1/14/12 Confessions of an Over-worked Mom Review/Giveaway

1/15/12  Mommy Pants blog Review/Giveaway

1/17/12  Mom Vs. the Boys Blog Review/Giveaway

1/19/12  Mommy’s Free Time blog Review

If you miss on those giveaways out you could always pick up a copy yourself here at Fishpond or Amazon

The future looks sweet Valentine Fortune Cookies with heart sprinkles

So Valentines fortune cookies that are filled with sugar sprinkle hearts that fall out when you break them along with sweet loving predictions and sayings - kinda neat huh.

Also a gluten free option which I know for a lot of you is even neater.

I'm doing this post a few weeks after I originally meant to, as the first idea I came up with was fortune cookies for New Year filled with sugar sprinkle confetti, but I was having a bit of a lazy time after Christmas and it just did not seem like a big priority.

But now that I have made them I'm thinking I really should have made the effort back then.

Because.......Um - super easy. Like really, really super dooper easy peasy recipe here.

and the kids can not get enough of them, 'cause you know sprinkles inside, plus the fun fortunes.

If your good on a computer you can make up a bunch of neat sweet fortunes and print them out, or if you search around there are some free printables. I just wrote mine out by hand the old fashioned way.

The fun thing about this is that you can write up little love notes that hold special meaning for you and your loved ones. Yup you have to be pretty special to be getting one of those love you more than cookies ones from me:)

Now I have never made fortune cookies before so I needed to have a search around for a recipe, this one over at AlphaMom looked simple and I though I could easily adapt it to be gluten free without much tweaking.


Apart from adding color and changing the liquid ingredients a bit I substituted Gluten Free All Purpose flour (plain flour) for the regular flour in the recipe.

I made up 2 batches, one with each type of flour and here was my verdict......

Regular flour - did not stick to paper when baking as much, made a neater finished cookie, easier to fold and shape.

Gluten Free flour - made a crisper thinner cookie more like the ones from the Chinese takeaway which I liked, however they did stick to the paper so needed a spray of oil on the paper each time. The oil results in the edges not being quite as neat and the finished cookie is therefore not as neat. Was a little more difficult to fold.

I actually liked the texture of Gluten Free ones better, but if you only have regular flour that is fine, and plus that was just what I preferred you may like the regular flour version better:)

Valentine Fortune Cookie Recipe (makes approx 15)
I just used a hand whisk to whip these up as there is not a lot of mixing to get the egg whites to the soft peak stage. The recipe can easily be doubled.

1 egg white
pink food color (I used Wilton paste)
1/4 cup All Purpose Plain Flour (or all purpose plain gluten free flour)
1/4 cup sugar
1/2 tsp raspberry essence
3 teaspoons (1 US Tablespoon) of water
Canola or Rice Bran Oil spray 
Heart Sprinkles (If you need them  to be gluten free check the ingredients)
Valentine Fortunes

Preheat oven to 200C  (400 F)

Place the egg white and food color into a bowl and whisk until just past foamy and soft peaks are starting to form.

Add the remaining ingredients and whisk in until combined well.

Line a baking tray with parchment paper. If you are using the gluten free version spray a little oil on the parchment paper.

Spoon a couple of teaspoons of mixture onto the tray and using the back of your spoon spread it out in an even circle until it is about 10cm (3") in diameter. It is best to only make 2 cookies at a time until you have got the hang of folding.

Place in oven and bake between 4 to 6 minutes until the edges just start to turn golden.

Eeek - sorry about that writing the kids destroyed the tip of the pen....

Using a spatula quickly release the cookie from the baking paper and flip over so the top is laying on the workbench. Place a fortune in the center of the cookie, add 1/4 tsp of sprinkles and quickly fold in half.

Then pop them into muffin baking trays to hold their shape until they are cooled.

That's it, the only thing left to do now is spread the sprinkly love.

I did find with my gluten free ones some of the sprinkles fell out if I was not careful to hold them upright, but that might have been due to my poor folding technique which I never really quite got the hang of.

Just an update on the book blog tour - it's still on and here is the listing of blogs who are holding a book giveaway or featuring a recipe or review of Sweets on a Stick:


1/9/12 – Moogie and Pap blog,Review
1/10/12  Still Blonde after all these YEARS Review/Giveaway

1/11/12  Random Cravings Blog Review with recipe/Q&A

1/11/12  Katy and Kid Review/Giveaway

1/12/12 Giveaway Blogs, Review/Giveaway

1/13/12 Consumer Queen, Giveaway

1/14/12 Confessions of an Over-worked Mom Review/Giveaway

1/15/12  Mommy Pants blog Review/Giveaway

1/17/12  Mom Vs. the Boys Blog Review/Giveaway

1/19/12  Mommy’s Free Time blog Review

If you miss on those giveaways out you could always pick up a copy yourself here at Amazon

Or here at fishpond (Aus/NZ)

The end

Caramel Candy Oreo Pops - Valentines for Him (or Her or maybe just because)

Pretty as decorated cookies are for Valentines, some of us have someone special in our lives that like their something sweet to be a bit more substantial.

Like these caramel dipped, chocolate coated, Oreo truffles.

I came up with the idea while I was trialling Caramel Candy Apples for the book, cause you know dipping apples and pops is pretty much the same thing apart from the size. But as it turns out these are way more decadent. Waaaaay more decadent.

I like to think I have pretty good self control around sweet stuff, but when I took a bite out of one of the pops for the blog pictures I ate the whole thing without stopping to getting a single photo. The one in the picture is my second try, lucky I had a whole batch to work with.

For a little bit of crunch and texture I have added some rice krispies as well, although you could change those to chopped pecans or peanuts if you prefer.

If the weather is hot make sure you really ensure that the mixture has chilled between each step otherwise you'll end up with the pops swimming in your chocolate or caramel.

 If you do happen to lose your Oreo truffle don't stress, just grab a couple of forks and dig it out and pop it onto the parchment paper, it'll be just as yummy whether it's on a stick or not.

Caramel Candy Oreo Pops

Oreo Truffles (click here for recipe)
400g (around 14oz) soft caramels (I used Cadbury Pascall Milk Chocolate Caramels) I know they have chocolate on them but it worked out ok.
1 1/2 tbs cream (US 2 Tbsp heavy cream)
1 1/2 cups of rice bubbles (rice krispies) or substitute chopped nuts of your choice.
1 packet Chocolate Candy Melts (or Nestle Chocolate Melts) Plus copha or paramount crystals.
Lollipop sticks

Line a tray with parchment paper.

Shape Oreo Truffle mixture into rounds. Mine were 21grams (3/4 oz). Pop the truffles onto a parchment lined tray. At this stage I like to make a hole in the top of the truffle where the lollipop stick will sit in case the mixture chills too hard. See the picture for example.

Melt the Chocolate candy melts in a microwave safe bowl at medicum/low setting at bursts of 90 seconds. Add some copha or paramount crystals so the mixture is fluid but not too thin. Dip the ends of each lollipop stick into the melted chocolate candy melt and then insert the stick into the premade hole of each Oreo truffle. Repeat for each truffle and return to fridge to chill until set.

Line a new tray with parchment paper, spray the paper with a non stick edible spray - I used canola spray, what ever you have will be fine.

Unwrap the caramels, place in a microwave safe bowl and add 1 1/2 Tablespoons (2 US Tablesoons) cream. Melt the caramel in a microwave at high setting at bursts of 60 seconds until the mixture is bubbling and appears smooth with no lumps when you stir it.

WARNING the melted caramel mixture is super hot, be prepared to use oven gloves or a towel to handle the bowl and make sure you do not get any of the hot caramel mixture on yourself. This step is not suitable for children to undertake on their own.

Holding the end of the lollipop stick carefully dip each Oreo truffle pop into the caramel mixture ensuring the whole pop is covered. You can use a spoon if you like to cover the top near the lollipop stick, allow any excess mixture to drip off whilst still holding it over the bowl.

Then roll the pop in the bowl of rice bubbles (rice krispies) and then carefully place it on the oil sprayed parchment lined tray with the stick facing upwards. Repeat for all pops and then place the tray into the fridge to chill until firm.

Remelt the chocolate candy melts and holding the end of the lollipop stick dip each caramel coated Oreo truffle into the chocolate mixture. Allow excess chocolate to drip off and then return to the parchment tray with the stick once again upright.

Store in the fridge for 4 days in an airtight container. Remove from the fridge before serving to allow the truffles and caramel to soften a little to room temperature - but not too long if it's really hot.

I decorated my lollipop sticks with ribbon and hearts, and then ate way too many of them myself.

OK a bit of quick book news. There is a blog tour of the book happening at the moment with quite a few giveaway's included, so if you've been wanting to buy the book but haven't had a chance yet you might like to try out one of these sites. Pretty much most of them are for US and/or Canadian residents only sorry everyone from other countries :)

If you miss out you could always pick up a copy yourself here at Amazon

Or here at fishpond (Aus/NZ)

Here are the dates and sites for the Book Blog tour happening right now.........

1/9/12 – Moogie and Pap blog,Review
1/10/12  Still Blonde after all these YEARS Review/Giveaway

1/11/12  Random Cravings Blog Review with recipe/Q&A

1/11/12  Katy and Kid Review/Giveaway

1/12/12 Giveaway Blogs, Review/Giveaway

1/13/12 Consumer Queen, Giveaway

1/14/12 Confessions of an Over-worked Mom Review/Giveaway

1/15/12  Mommy Pants blog Review/Giveaway

1/17/12  Mom Vs. the Boys Blog Review/Giveaway

1/19/12  Mommy’s Free Time blog Review