Last week over at

, Kristan made the cutest

Which got me thinking.....I haven't had a petit four in like forever! I didn't feel like going to the bakery to buy an overpriced mini cake when I could just make a bunch for next to nothing. After all, that money could be better spent.....like on SHOES!

I altered a recipe I found online to make it taste more like the ones from our local bakery.

Now I must warn you, if you don't like things to get messy then this is not for you. This is a messy thing to make. Lucky for me, I have little cleaning fairies who I call children to help me clean up the mess. They want petit fours....I want a clean kitchen. It's a win win situation.

Almond Sour Cream Cake

Ingredients:

1 boxes white cake mix

1 cups flour

1 cups granulated sugar

1/4 tsp salt

1 1/3 cups of water

1/8 cups oil

1 tsp vanilla

1 1/2 tbsp almond emulsion

1 cups sour cream (room temperature)

4 lg egg whites

Preheat oven to 325˚

1. In your kitchen aid mixer or a bowl, combine cake mix, flour, sugar, salt and mix until combined.

2. Add water, sour cream and oil and mix until combined.

3. Add almond and vanilla, mix.

4. Add eggs whites one at a time until incorporated thoroughly.

5. Mix until there are no lumps, about 2 minutes.

6. Pour cake mix into a greased and floured pan. I used a 9X13 pan. Place into a preheated oven. Bake @350˚ for about 50 min or until a toothpick comes out clean. Bake time varies with ovens. Allow cake to cool.

Glaze

Ingredients:

4 1/2 cups confectioners sugar

1/4 cup water

1/4 cup light corn syrup

1/2 tsp vanilla

1/2 tsp almond

Mix all ingredients in a mixing bowl until combined. Place in microwave about 1 min, maybe a little longer. Just like ovens, all microwaves are different. Mine gets pretty hot, fast.

Cut out square shapes. I used a 2X2 square cutter.

Place square pieces on a wired rack and place a cookie sheet under it. Pour warm glaze over cake pieces. Allow a minute or two, then pour another layer of icing. I did this two or three times.

While cakes were still sticky I transferred them to a piece of wax paper and sprinkled with Mardi Gras colored sprinkles. Then allow the icing to set up. They will stay tacky for a few hours.

This recipe was so worth all the sticky. The petit fours went in the matter of minutes. I'm sure my kids were wired at school.

Today, I should be celebrating my dear mother's birthday. Instead, I'm enjoying her favorite pie and having sweet memories of her.

Cancer took her from us suddenly three years ago. We were unaware that she had cancer and it happened to fast to even worry. By the time we found out, it was spread too far for treatment. We had two short weeks to spend with her. I flew down from Germany and visited her daily in the hospital until she died.

I don't want to focus on the last days with her but, the wonderful years I had with her. There are so many wonderful memories of my mother. She was a single mother of two girls, but she never let that stop her from being a great mom.

I remember singing and laughing together.

I remember the many vacations.

I remember always getting lost on those vacations. Momma called it "exploring". She never wanted to admit we were lost.

I remember the teenage drama. I gave a lot of that.

I remember her buying my first pair of heels when I was around thirteen years old. (I've always loved heels)

I remember her comforting me when my heart got broken for the first time.

I remember her being at my side when I gave birth to my first baby.

I remember our trip to Paris. That was unforgettable!

I remember her being in the kitchen always baking.

Momma loved to bake. One thing that was a big tradition around the holidays was sweet potato pie. That was something we always had for Thanksgiving and Christmas. It's a favorite in our family.

My grandmother gave mom the recipe. Mom gave it to me and today I'm going to share the recipe with you.

Sweet Potato Pie

One homemade pie crust baked (or you could use a store bought one)

2 sticks of butter

5 lbs sweet potatoes, boiled and pealed

1 1/2 cups of sugar

2 tsp vanilla

1/4 tsp cinnamon

1 egg yolk

3 Tbsp evaporated milk

1. Boil sweet potatoes until soft. Allow potatoes to cool. Skin will peal right off.

2. Bake your pie crust according to your directions.

3. Mix all ingredients together with a mixer. It will resemble mashed potatoes....no lumps.

4. Put filling into pie crust.

5. Bake at 350 until brown (about 10-15 min)

Now go bake a sweet potato pie and enjoy it with those you love the most.

Sharon McCown

1949-2009

~Happy Birthday Momma. We will always miss you and we will never forget the many wonderful memories we have with you.~

Mardi Gras Petit Fours

Sweet Memories and Sweet Potato Pie

Baking in Heels