I originally got this basic recipe from my friend, Laura, but have definitely changed it up a bit to spice it up for my family. Pretty easy and yummy!

PIZZA DOUGH:

• 1 1/2 cups warm water
• 2 1/4 tsp active dry yeast
• 1/2 tsp brown sugar

Mix and let that sit for about 10 minutes.  Then add:

• 1 tsp salt
• 1 tsp sugar
• 2 tbsp olive oil
• 3 cups flour
• thyme, oregano, parsley & garlic salt to taste

I toss all this in my mixer, then ball dough and place into a greased bowl for 45 minutes to rise.  From there, you’re good to go. Before I bake it, I brush some olive oil on the crust and sprinkle with garlic salt.  This gives the crust a crunch and some taste.

TOMATO SAUCE:

• 1 6oz can of tomato paste
• 1/2 cup of water
• 1 tsp pepper
• 1 tsp oregano
• 1/2 tsp thyme
• 1/2 tsp sage
• 2 cloves of garlic (pressed)
• salt to taste

Mix well.  Add your favorite toppings… and voila!

I promise it’s super easy!  If you don’t have time to prep the dough before dinner time, you can always set up the dough the night before and bake it for 10 minutes so it’s ready to go the next day.

Stephanie Baker helped me plan the WHOLE event.  We thought up the Safari theme and ran with it.  She even translated all the kids games into “Safari/Animal” games.  She and Zena TOTALLY helped facilitate all the kid stuff so I could focus on the food, cake, photos, parents portion of it.  They helped make it SO fun for the kids that they didn’t even notice the bi-polar weather (in the 2 hrs we were at the park, it was sunny, it rained, was sunny hot again, and then rainy again as we were cleaning up).  Chance had a BLAST!!!  I am SO thankful for these girls!

Here are some photos I took from that day.

These are the vegan cupcakes we (Crystal and I) made.  A couple of Chance’s friends have some allergies so we thought we’d make it more friendly to everyone.  Well… the frosting wasn’t vegan, but it didn’t have anything they were allergic to in it, so we were good.  They were actually quite good!!!

We wanted to conserve a bit, so we got these cute cups they could use AT the party as well as hold all their party favors to take home.  Of course, I had to write their names on the cups… swine flu and all, right?

The skies… threatening to rain on our safari… THEN actually raining on it for a few minutes.

The kids lining up in prep to attack Stephanie with their water balloons.  This was Chance’s FAVORITE game.

Janet and Paxton… REAL FRIENDS come to 4 year old birthday parties… even if they don’t have 4 year olds.  Man, I LOVE this woman!  Isn’t she beautiful?

Blowing out the candle.  I think I forgot to tell him to make a wish.  I’ll make it up tomorrow… for his REAL birthday!

Chance has been waiting for this ALL year!

I’ve decided that kid’s parties are EXHAUSTING!!! But it was really fun being creative on how to make this event memorable for Chance, yet cost effective.  We spent a fraction of what we spent last year… and I think it was more fun for the kids.  That’s success!

Thank you to all the grown ups that hung in there with us during the sunny, now raining, now sunny, now STORMING weather!  You really helped make Chance’s day.

What have YOU done for your kids’ parties?
OR
What was your favorite party memory as a kid?

I’m taking notes here!!!

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UPDATE:  Cupcake Recipe as requested:

Fluffy White Cupcakes: makes 22 cupcakes

1 TB apple cider vinegar
1 ½ scant cups plain soymilk
2 1/8 cups flour
2 tsp. baking powder
½ tsp. baking soda
½ tsp. kosher salt
1 1/8 cups sugar
½ cup oil
1 ¼ tsp. vanilla extract
½ tsp. coconut extract

Preheat the oven to 350º. Spray 22 muffin cups with nonstick spray or line with paper cupcake liners (I like to spray the inside of the muffin papers with nonstick spray to help the cupcakes release). Set aside.

Place the apple cider vinegar in the bottom of a liquid measuring cup and fill the cup with soymilk to equal 1 ½ cups. Stir well and set aside (the mixture will curdle).

In a large mixing bowl, stir together the flour, sugar, baking powder, baking soda, and salt. In another mixing bowl whisk together the soymilk mixture, canola oil, vanilla, and coconut extract. Add the wet to the dry ingredients and beat until smooth using a hand-held mixer, stopping once to scrape down the sides of the bowl.

Fill each muffin cup with ¼ cup of batter. Bake for 15 to 20 minutes, until a cake tester inserted in the middle of a cupcake comes out clean.

Let cool in the pans for 5 minutes, then remove cupcakes from the pan and place on a wire rack. Let the cupcakes cool completely before frosting.

Apparently, when I’m concentrating hard, I don’t smile.  Sorry, I look mean… now I know.

Thanks again, Pam!  I feel pretty awesome that you shared this with me.

I’ll have another video update on Day #10

On the 10th day, I’ll actually have bread AND 3 starters to give out.  I’m gonna pass on the love Pam started.

Who wants a Friendship Bread starter???

So… looks like I’ll be baking in a couple of days.  I’ll keep you updated.

What’s the weirdest thing you’ve ever gotten in the mail?

I got an email from Holly this morning that said “Want to see yourselves?” and to check out her Betty Crocker promo video.  CLICK HERE to see it.

It’s a cute promo… and I got 3 seconds of fame.  The best part is she got video and sound bites of a worship service we were leading onto a national website.  WAY TO GO, HOLS!!!  Oh… and it was before I was too pregnant, so I still look skinny minnie

WORD!!!