double baby shower

What could be more fun that a baby shower for a baby girl? A baby shower for two baby girls!!!!

While the whole family was together, we had a double baby shower for Lindsey and Lauren. We invited lots of friends from Montana and the two girls scored tons of adorable things for the babies!

Lindsey's husband Mike grew up on a farm and is a die hard John Deere fan! Luckily, John Deere paraphernalia also comes in pink!

For the party favors, we made onesie and cupcake sugar cookies. We had a ball decorating these cookies together! They were almost too cute to eat.

I'm embarrassed to say that we did not get a picture of our beautiful spread. But, our brunch menu consisted of the following:

Strawberry Banana muffins

Lemon Yogurt Berry Parfaits with homemade granola

Fresh fruit with cream cheese fruit dip

Ham and cheese melts on mini buns

Watermelon Limeade

My favorite item on the menu was the strawberry banana muffin! They were light and delicious, and not too sweet for a mid-morning snack. Here's the recipe I used:

1 1/2 cups sliced strawberries
1/3 cup plus 1 tablespoon sugar
1 1/4 cups all-purpose flour
1/2 cup whole-wheat flour
2 teaspoons baking powder
1/2 teaspoon baking soda
1/2 teaspoon salt
1/2 teaspoon ground cinnamon
1 cup low-fat buttermilk
1/4 cup light olive oil or vegetable oil
1 large egg
1 teaspoon pure vanilla extract
2 ripe bananas, mashed

Preheat oven to 400 degrees. Line a standard 12-cup muffin tin with paper liners. Toss together strawberries and 1/3 cup sugar. Using a potato masher or fork, lightly mash berries; set aside.
In a large bowl, whisk together flours, baking powder, baking soda, salt, and cinnamon. In a glass 2-quart measuring cup or a medium bowl, combine buttermilk, oil, egg, and vanilla; whisk to combine.
Make a well in the center of the flour mixture and pour in the buttermilk mixture and the berry mixture (with juice). Fold in two mashed bananas just until combined. Using an ice cream scoop, divide the batter among the muffin cups. Sprinkle the tops with remaining sugar.
Bake until a toothpick inserted in the center of a muffin comes out clean, about 17 minutes. Cool 5 minutes in the pan, then transfer muffins to a wire rack to cool completely. Enjoy!