1.  “We’re PREGO Again” Announcement – For the Love of Food

 

9.  Blueberry Maple & Raspberry Crumb Pies Gender Reveal – For the Love of Food 

16.   Chocolate Stuffed Gender Reveal Cookies – Love to Be in the Kitchen

27.   Candy Filled Gender Reveal Cake – Bowl of Delicious
28.    Gender Reveal BBQ – The Wooded Glen

29.   Nutter Butter Baby Face Cookies – For the Love of Food

30. Gender Reveal Pinata Cake – The Baking Fairy

31. Gender Reveal Hershey Bars – Pick Any Two

32. Cupcake or Stud Muffin Gender Reveal Cake – The Baking Fairy

The post The Ultimate Food Themed Pregnancy and Gender Reveal Announcements appeared first on For the Love of Food.

 

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Nutter Butter Baby Face Cookies

Makes 32 cookies

Ingredients

• 1 16 oz package Nutter Butter cookies
• 1 cup pink candy melts
• 1 cup blue candy melts
• 1 black icing marker

Instructions

• Line a baking sheet with parchment paper.
• Melt blue candy melts in a small bowl in the microwave according to package instructions.
• Stir until smooth.
• Dip half of a cookie in the melted blue candy.
• Gently set on parchment paper to dry.
• Repeat with half of the remaining cookies.
• Next, melt pink candy melts in the microwave and repeat the process with the remaining cookies.
• Using the icing marker {or a piping bag} draw 2 dots for eyes on the top center of the undipped  part of each cookie.
• Let dry completely before serving or wrapping for gifts.

 

Made these cute baby cookies today for the Breastfeeding Support group meeting. #cookies #baby #sweettreats

A post shared by Nicole (@flchefnicole) on Jan 19, 2017 at 8:05pm PST

The post Nutter Butter Baby Face Cookies appeared first on For the Love of Food.

Trying to get a picture with these two looking at the camera is like trying to wrangle cats!

Find out more:

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Baby Face Cupcakes

Ingredients

• 1 dozen cupcakes baked and cooled
• 1 cup white frosting
• skin tone icing coloring {I used Ivory}
• black decorative icing
• 12 clean pacifiers

Instructions

• Add white frosting {about 1/2 a jar of frosting} to a small bowl.
• Dip a toothpick into the skin tone icing color and swirl in the white frosting. A little goes a long way and the more you add, the darker the color.
• Frost each cupcake with the colored frosting.
• Cut the nipples off of each pacifier and press the pacifiers into the middle of the cupcakes.
• Using black decorative icing add eyes and optional hair.

Notes

Serve these cute cupcakes at a baby shower, birthday party, or make as a cute gift for a Mom to Be! 

Check out our favorite deal at Sam’s Club here.

The post Baby Face Cupcakes and Huggies Diaper Savings appeared first on For the Love of Food.

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Homemade Teething Biscuits

Makes 12-16 biscuits

Ingredients

• 5 oz container of Gerber 3rd Foods® Lil’ Bits® in Apple Blueberry
• 3/4 cup flour {plus more for dusting}
• 1 cup brown rice cereal
• 1 1/2 tsp cinnamon
• 1 tbsp vegetable oil
• 2 tbsp water

Instructions

• Preheat oven to 425 degrees.
• In a large bowl mix together rice cereal and flour.
• Add a container of Gerber 3rd Foods® Lil’ Bits®. I used Apple Blueberry.
• Finally add water, vegetable oil, and cinnamon.
• Stir until a ball forms then place on a floured surface.
• Using a floured rolling pin, roll out the dough to about 1/2 inch thick. The dough will be sticky, add more flour if needed.
• Use cooking cutters to cut out shapes or bars and place on a lined baking sheet.
• Bake for 10 minutes or until light brown.
• Allow to cool completely before giving to your little one!
• Store covered in the fridge.

Notes

Adapted from http://imprintalish.blogspot.co.uk 

 Allow to cool completely before giving to your little one!

These crackers or wafers as some call them are good for little ones to suck or
gnaw on when teething always be sure to supervise them.

The post Homemade Teething Biscuits made with Gerber 3rd Foods® Lil’ Bits® Baby Food appeared first on For the Love of Food.

1. Minbie Bottles

2. Ergo Carriers and Moby Wraps

 

3. Personalized Clothes and Hats

4. The Blooming Bath

5. Baby Crafts

Some other baby products I love:

The post My Top 5 Baby Items and Ideas for New Parents appeared first on For the Love of Food.

 

 

 

The post Welcome Baby Ava! appeared first on For the Love of Food.

 

Nathan “signing” the guestbook.

Decor including Advice for the Little Bun MadLibs cards (again an etsy find!)
and ultrasound pics of our baby girl!

My awesome parents filling out the Advice for the Little Buns cards.

My super crafty friend Connie made the tissue paper pompoms and this adorable banner!
Check out her blog here: The Crafty Soprano
 

Extra large tissue paper pompoms hung from the lights and the table was decorated with whimsical touches including Snowballs and Cinnamon Buns on sticks. Babies Breath flowers and Diaper Candy, basically and easier version of a Diaper cake with rolled diapers inside a receiving blanket tied on both ends with ribbon, were the centerpieces.
 

Connie also created this adorable oven from a Martha Stewart tutorial online.
  

Game Time! Becca chose fun baby words games and bingo and a (slightly) embarrassing game where she secretly wrote down my responses when I was opening presents and then read them off as things I said on the night the baby was conceived! LOL
 

My childhood fave: pink Snowballs!

We also served Florida Key Lime Pie and my famous Bacon Wrapped Dates!

           

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Raspberry Cinnamon Buns

Ingredients

• 1 pkg Grands Flaky Biscuits
• 3/4 cup brown sugar
• 2 tbs butter melted
• 1 tsp cinnamon
• 1 pint raspberries
• 1/2 cup powdered sugar
• 3 tbs heavy cream
• 1/2 tsp vanilla

Instructions

• Preheat oven to 350 degrees.
• Do not separate biscuits. Roll out dough into a rectangle.
• Mix brown sugar, cinnamon, and butter in a bowl and sprinkle over dough.
• Scatter clean raspberries over the filling.
• Roll dough up
• firmly to make a log.
• Cut into 12 equal pieces and place in a greased baking dish.
• Bake for 25 minutes, or until bubbly and brown.
• Mic powdered sugar, heavy cream, and vanilla.
• Spread icing on top of hot rolls.
• Serve immediately.

Notes

*Try substituting orange zest or blackberries for the raspberries!

The post Bun in the Oven Baby Shower and Raspberry Cinnamon Buns appeared first on For the Love of Food.

 

• Preheat oven to 400 degrees. 
• Combine the blueberries and maple syrup in a medium sized bowl. 
• Combine the sugar and cornstarch in a small bowl, then stir the mixture into the blueberries along with the lemon juice and cinnamon. 
• Turn the filling into the chilled pie shell, smoothing the fruit with a spoon.
• Roll the other half of the pie pastry into a 10 inch circle on a sheet of lightly floured waxed paper.
• Moisten the outer edge of the pie shell with a pastry brush.
• Invert the pastry over the filling, center, and peel off the paper. 
• Press the top and bottom pastries together along the dampened edge. 
• Using a knife, trim the pastry flush with the edge of the pan.
•  Pinch and push the pastry slightly down inside the pan so that it sits just below the edge.
• Doing so will protect the pastry, as it has a tendency to over brown.
• Poke several steam vents in the top of the pie.
• Place the pie on the center over rack and bake for 25 minutes. 
• Reduce the oven temperature to 350 degrees and rotate the pie 180 degrees, so that the part that faced the back of the oven now faces forward.
• Just in case, slide a large aluminum foil lined baking sheet onto the rack below to catch any spills.
• Continue to bake until the juices bubble thickly along the edge, 25 to 30 minutes. 
• Remove and let cool. 

  

• Preheat the oven to 400 degrees.  
• On a sheet of lightly floured waxed paper, roll the pastry into a 12 inch circle with a floured rolling pin. 
• Invert the pastry over a 9 inch pie pan, center, and peel off the paper.
•  Tuck the pastry into the pan, without stretching it, and sculpt the edges into and upstanding ridge. 
• Place in the freezer for 15 minutes.
• Combine the raspberries, 1/2 cup of sugar, and the lemon juice in a large bowl. 
• Toss gently to mix, then set aside for 10 minutes to juice.
• Meanwhile combine the remaining 3 tbs sugar and cornstarch and nutmeg in a small bowl. Stir the mixture into the fruit.
• Spread the raspberry jam inside the chilled pie shell.
• Scrape the filling into the shell, smoothing the fruit with a spoon.
• Place the pie on the center oven rack and bake for 25 minutes.
• Meanwhile make the topping: Combine the flour, sugar, cinnamon, and salt in a food processor. Scatter the butter over the dry mixture and pulse until the mixture resembles fine crumbs. Dump the crumbs into a large bowl and gently rub between your fingers to make large, buttery crumbs. 
• Remove the pie from the oven and reduce the oven temp to 375 degrees.
• Add the quick cooking oats, sprinkling evenly over the pie. This will help soak up some of the juice  and form a barrier for the crumb topping. Bake for 5 minutes. Remove from the oven.
• Carefully dump the crumbs in the center of the pie and spread them evenly over the top with your hands. Return the pie to the oven, placing it so that the part that faced the back of the oven is now facing forward. Just in case, slide a large aluminum foil lined baking sheet onto the rack below to catch any spills. Continue to bake until the juices bubble thickly around the edge of the pie, about 25 minutes.
• Transfer pie to a wire rack and let cool.

  

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