Pretty in Pink

Life is full of "best laid plans" - I continue to discover and re-discover that.

The arrival of precious Ashley Hurst was one of those... I should have known, however, as soon as Megan said "I don't think I'll make it until 4/12, but definitely not before this Saturday" that their beautiful daughter would arrive early.

But the show must go on! After convincing Megan that keeping with the original date (which would have been the same day the Hursts were scheduled to be released from the hospital, April 5) was not a good idea, Kristy and I quickly moved Megan's shower to this weekend.

We had so much fun planning and putting together Megan and Ashley's shower - I suppose that's what happens when two people who love entertaining, cooking, and babies get together.

Our initial idea of a diaper cake morphed into this cute wreath after we decided that the baby needed the diapers more than we needed a centerpiece. Diapers or not, we were still quite pleased with how our fun wreath turned out.

No party is complete without a cupcake stand, filled with tangy lemon cupcakes and lemon cream cheese frosting! I loved the little pacifier candies!

One of my personal favorites of the day were my mom's (go figure) Chocolate Mint Brownies.

Chocolate Mint Dessert Brownies

Cake Layer:
1 c flour
1 c sugar
1 TBPS vanilla
1/2 c margarine, softened
4 eggs
1/2 tsp salt
1 16 oz. can Hershey's Chocolate Syrup

Heat oven to 350 degrees. Grease 9x13 pan. In mixing bowl, combine flour, sugar, margarine, eggs, and syrup. Beat till smooth. Blend in vanilla and salt. Pour into pan and bake 25-30 minutes until top springs back. Cool completely in pan. Spread Mint Cream Center (below) on cake. Cover and chill. Pour Chocolate Topping (below) on chilled brownies and spread evenly. After refrigerating for approx 15 minutes, score the chocolate layer so that brownies are easy to cut once completely chilled. Chill at least one hour before serving.

Mint Cream Center:
2 c powdered sugar
1/2 c margarine, softened
1 TBSP milk
1 TBSP peppermint extract
3 drops food coloring (adjust to your liking)

Combine first four ingredients and beat till smooth. Add food coloring.

Chocolate Topping:
6 TBSP margarine
1 1/4 c semi-sweet chocolate chips

Melt together over low heat. Remove from heat and stir till smooth. Cool slightly and spread on chilled center layer.

These brownies are great - they freeze (in an air-tight container) extremely well and the mint cream center can be colored for whatever your occasion is!

For Ashley and her mom, pink was just right.