Saturday, June 2, 2012

The Graduate


Rebekah 5

This is a picture of my little sister, Rebekah.  It was taken just yesterday.  At least, that’s how it feels. 

Rebekah graduated from High School last Saturday.  She’s not a little girl anymore, she has become a beautiful young woman. {wipes tear}

Cap & Gown

After the graduation ceremony, we had a little party for her.  She deserved it, she’s worked hard to get where she is.


We are so proud!


The cake was from Costco.  YUM!


The Heritage High School colors are Red and Blue, (they are the Generals.)  We live in a very historic area, so this is quite appropriate.  It also happened to be Memorial Day weekend, so the color scheme was easy to work with.  I made these cookies using the tried and true Nigella Lawson Recipe.  I make them my own by using a thinned Wilton Royal Icing made with just an 8th teaspoon (maybe a little more) of lemon extract (before adding the rest of the liquid). You want the icing thin, but not so thin it drips right off the cookie. I dipped the tops of the cookies in the icing and then before they hardened I added the sprinkles.


The patriotic sprinkles came from Michael’s but this is the season to find them all over.

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I also made these cute little brownie bites.  They are a Pampered Chef favorite.  The cream cheese icing is delish!

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Michael’s also had these cute little wrappers, 99 cents for 100.  What a deal! I’m going to have to go back for more.

I used two different wrappers so you can see the design even after they are baked. If the two papers are the same brand, you can bake them in both, but I wasn’t so lucky, so I baked in the white and just added the cute ones later.


I don’t know where to find this recipe in the Pampered Chef universe, but this is how my friend Kim, a Pampered Chef Consultant showed me how to make them.

Cream Cheese Brownie Cups
Makes 48

1 package (19-21 oz) fudge brownie mix (plus ingredients to make cake-like brownies)
1 4 oz package cream cheese
1/2 cup sugar
8 oz cool whip, soft from the refrigerator
sprinkles, chocolate shavings, mini M&Ms optional for topping

Preheat oven to 325 degrees.  Spray a mini-muffin pan with cooking spray, or use mini cupcake wrappers, (what I do).  Mix brownie batter according to directions to make cake like brownies.  Use a small scoop to fill each cup 2/3 full.  It will make two pans of cups.  Bake for 14 minutes or until the edges are set.

Remove from oven to a cooling rack.  Immediately press tops of brownies with Mini-Tart shaper to make indentions.  Allow to cool.  (If not using wrappers, do not leave in the pan too long or they will stick, hence why I always use wrappers so I don’t mess up!)

Mix cream cheese and sugar in a bowl with an electric mixer till smooth.  Fold in cool-whip.  Pipe swirls of icing onto the tops of the cups.  Top with your choice of toppings.


Somehow I missed taking pictures of the punch.  I’ve blogged about it before.  Here is that picture and the link to the recipe.


My sister and the other graduates were honored at church a couple weeks ago.  Each graduate had a slideshow made to play at the reception.  Here is Rebekah’s.  If you are fortunate to know my sister, go ahead and grab some tissues.  It isn’t enough we’re seeing adorable pictures of her growing up, but she sings the song that is playing too.



We love you Geggie!


1 comment:

Jesse said...

Congrats to sweet Rebekah! Can't believe she is a grad!