- To enter, tell a story about your mom (or someone who has been a mother figure to you) in the comments. (I'm really looking forward to your stories!)
- For an additional entry, tweet the following: "Pink Polka Dot Martini Glasses giveaway from The Pampered Chef & @bakeat350tweets #WhipCancer http://ow.ly/1FWTC "
...and leave a separate comment letting me know you tweeted. :)
Sweet P #1:
Pink Polka Dot Martini Glasses (that you can WIN!)
{How CUTE are these?!?!? For martinis, dessert, ICE CREAM?!? *swoon*}
Sweet P #2:
Pampered Chef! These martini glasses are from The Pampered Chef's Help Whip Cancer campaign. In May, when you purchase any product from their Whip Cancer collection, they donate $1 to the American Cancer Society.
I love that this takes place in May, just in time for Mother's Day! (I lost my mom to cancer 10 years ago.) Since 2000, The Pampered Chef has raised nearly $8 MILLION for the American Cancer Society.
Sweet P #3:
*Pink* Lemon Angel Cake
The recipe comes from The Pampered Chef, and you guys, it is delicious!!! It would be perfect for a baby or bridal shower, Mother's Day or a neighborhood cookout. It's a really light cake with a sweet and tart lemon glaze. Mmmmm....
{Because it's Angel Food cake, I can somehow convince myself it's ok to have 2 pieces at one sitting.}
Pink Lemon Angel Cake
(adapted from the Pampered Chef)
pink gel paste food coloring (or 5 drops liquid red coloring)
1 box Angel Food cake mix
3 lemons
2 c. powdered sugar
2 c. Cool Whip
raspberry sauce (for frozen raspberries in syrup, thawed...I couldn't find those)
Preheat oven to 350. Whisk together a drop or 2 of pink gel food coloring in the amount of water called for on the box of cake mix.
Follow the instructions on the box for mixing the cake. Pour into a 13 x 9" pan and bake for 25-30 minutes until the cake is golden on the top and slightly sunken in the middle.
Invert pan into a cooling rack and let it cool (upside down) for about 1 & 1/2 hours.
Zest the lemons. Juice lemons to equal 1/3 c. lemon juice. Whisk the zest, juice and powdered sugar until smooth.
Flip cake back to right-side up. Poke holes in the cake with a fork, about 1 & 1/2 inches deep and 1/2 inch apart.
Pour glaze over the cake and spread across evenly. Let the glaze set for 30 minutes.
Cut cake and serve with raspberry sauce (or thawed raspberries in syrup) and top with whipped topping. To be extra fancy, transfer whipped topping to a piping bag fitted with a large star tip. :)
{Of course, this cake would be just as good without the pink coloring, but the pink does make it fun!}
The giveaway:
{I was not compensated by The Pampered Chef for this post...I just wanted to spread the word about their Help Whip Cancer campaign and I wanted one of you guys to have those darling glasses!!! Good luck!}Source URL: http://policfashion2011.blogspot.com/2010/05/three-sweet-p-giveaway.html
Visit Police Fashion for daily updated images of art collection
Pink Polka Dot Martini Glasses (that you can WIN!)
Sweet P #2:
Pampered Chef! These martini glasses are from The Pampered Chef's Help Whip Cancer campaign. In May, when you purchase any product from their Whip Cancer collection, they donate $1 to the American Cancer Society.
I love that this takes place in May, just in time for Mother's Day! (I lost my mom to cancer 10 years ago.) Since 2000, The Pampered Chef has raised nearly $8 MILLION for the American Cancer Society.
Sweet P #3:
*Pink* Lemon Angel Cake
{Because it's Angel Food cake, I can somehow convince myself it's ok to have 2 pieces at one sitting.}
Pink Lemon Angel Cake
(adapted from the Pampered Chef)
pink gel paste food coloring (or 5 drops liquid red coloring)
1 box Angel Food cake mix
3 lemons
2 c. powdered sugar
2 c. Cool Whip
raspberry sauce (for frozen raspberries in syrup, thawed...I couldn't find those)
Preheat oven to 350. Whisk together a drop or 2 of pink gel food coloring in the amount of water called for on the box of cake mix.
Follow the instructions on the box for mixing the cake. Pour into a 13 x 9" pan and bake for 25-30 minutes until the cake is golden on the top and slightly sunken in the middle.
Invert pan into a cooling rack and let it cool (upside down) for about 1 & 1/2 hours.
Zest the lemons. Juice lemons to equal 1/3 c. lemon juice. Whisk the zest, juice and powdered sugar until smooth.
Flip cake back to right-side up. Poke holes in the cake with a fork, about 1 & 1/2 inches deep and 1/2 inch apart.
Cut cake and serve with raspberry sauce (or thawed raspberries in syrup) and top with whipped topping. To be extra fancy, transfer whipped topping to a piping bag fitted with a large star tip. :)
The giveaway:
{I was not compensated by The Pampered Chef for this post...I just wanted to spread the word about their Help Whip Cancer campaign and I wanted one of you guys to have those darling glasses!!! Good luck!}Source URL: http://policfashion2011.blogspot.com/2010/05/three-sweet-p-giveaway.html
Visit Police Fashion for daily updated images of art collection
