Hey There, Hi There, Ho There...
I'm happy as can be,
It's time to start the party...
And it's a 100% DISNEY!
(I promise, no more poetry)
When the guest arrived, someone was waiting to greet them~
It was Mickey Mouse, a peel and stick wall art that I put on the entryway floor.
I printed out the Welcome with a Disney Font Cartridge and my Cricut.
Mable and Molly had to get in on the action too...
Minnie & Mickey relaxing a little before the guests arrived.
Oh Mickey, you're so fine...oops wrong song.
One of the first items of décor was the Birthday Banner.
Complete with lights!
I made the banner with red square paper plates, Christmas lights and cardstock.
After cutting the letters with my cricut, I hot glued them on each plate, then added yellow buttons which I punched out of cardstock.
Using a letter opener, I poked a little hole in each corner, added a white star (punched out of white cardstock), topped each plate with black mouse ears.
Then I added tiny white Christmas lights and hung them across the archway into my kitchen.
It kept falling down and I was hit in the head several times with the mouse ear plates... finally I got the thing hung! (TIP: Use Command Strips and the hooks will just peel away when the party is over!)
You don't even know how excited I was when I found Disney ornaments last year at Target.
I scooped them up and waited patiently until I could hang them on my tree.
Having a little snack waiting is always a good thing~
Mickey & Minnie Animal Crackers
Featuring one of my sisters favorites, homemade animal crackers.
Mickey & Minnie Animal Crackers
- 2 1/2 cups all-purpose flour
- 1 tsp. baking powder
- 1/2 tsp. salt
- 1/8 tsp. freshly grated nutmeg
- 1/8 tsp. mace
- 12 Tbs. (1 1/2 sticks) unsalted butter, at room temperature
- 1 cup sugar
- 1 egg
- 1 tsp. vanilla extract
Over a small bowl, sift together the flour, baking powder, salt, nutmeg and mace. Set aside.
In the bowl of an electric mixer fitted with the flat beater, beat the butter on high speed for 2 minutes. Reduce the speed to medium, slowly add the sugar and beat for 2 minutes, stopping the mixer occasionally to scrape down the sides of the bowl. Add the egg and vanilla and beat for 1 minute, stopping the mixer once to scrape down the sides of the bowl.
Stop the mixer and add half of the flour mixture. Beat on low speed until most of the flour has been absorbed. Add the remaining flour and beat until all of the flour has been absorbed and the dough starts to pull away from the sides of the bowl, 2 to 3 minutes.
Turn the dough out onto a work surface and divide into 2 equal balls. Shape each into a disk and wrap separately in plastic wrap. Refrigerate for at least 2 hours or up to 2 days.
Let the dough stand at room temperature for 5 minutes. Place each dough disk between 2 clean, large pieces of plastic wrap. Roll out the dough to 1/8-inch thickness. (If the dough cracks while rolling, let it stand at room temperature for 5 to 10 minutes more.) Remove the plastic wrap and place the dough on a floured work surface. Lightly dust the top of the dough with flour.
Preheat an oven to 350°F.
Line several baking sheets with parchment paper. Dip cookie cutters into flour just before using and cut out the shapes. Hold each cutter over a prepared baking sheet and lightly depress the plunger to remove the cutout; the plunger will also imprint the tops of the cookies.
Bake the cookies until very light golden brown, 10 - 15 minutes. Transfer the baking sheets to wire racks and let the cookies cool to room temperature. Makes about 20 cookies of each shape.
Recipe Source: Williams Sonoma