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Mazzy's Bake-Off was a tough battle, what with all the egg slinging, flour dumping and pantless batter beating, but eventually two bakers won out. The weirdest thing is that neither of the winners involved that much pink. 

Don't tell Mazzy. 

The grand prize in the best category goes to…


The grand prize in the worst category goes to…


I hope both Livvy's mom and Aspyn and Peter's mom are thrilled with their wins (and only one of them lets their children bake again).

Both winners will receive a $250 cash gift card, a miniature baking set and $50 worth of products from In The Raw, including their new zero calorie sweetener made from real fruit, Monk Fruit In The Raw— a great option for moms looking to bake with less sugar without sacrificing taste.


All 10 finalists (see them all here) will go home with $50 worth of products from In The Raw.


Speaking of Monk Fruit In The Raw, I want to thank them for sponsoring the Bake-Off and for making Mazzy's four-year-old dream come true. I'm not even kidding when I say Mazzy had more fun baking pink things than she's ever had doing anything else in her life.

I'm including the watching and re-watching of Frozen.

As I said in my first post, when it was over, Mazzy said, "This is my happiest and luckiest day."

You really can't beat that.

I also want to thank Tastebuds (a place usually reserved for cooking classes and kids' birthday parties) for letting us use their kitchen.

Today, I'm going to take you through Mazzy's very last recipe for Pink Mini Cheesecake Bites. Obviously, if your kid's favorite color is green, you can substitute any color you wish.

Just don't try to serve it my daughter.

She will say, "No thank you, I like pink."

If you'd like to try out Monk Fruit In The Raw, enter your email here. 100 Mommy Shorts readers will be selected to receive a complimentary Bakers Bag!

Mazzy's Pink Mini Cheesecake Bites Recipe

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6 tablespoons cookie crumbs (vanilla wafer, chocolate chip etc)

1 package (8 ounce) Neufchatel (1/3-less-fat) cream cheese, softened

1/4 cup light sour cream

1 egg

1/2 teaspoon vanilla

1/2 cup plus 1 tablespoon Monk Fruit In The Raw Bakers Bag, divided

1/3 cup whipping cream

Pink food coloring


Heat oven to 350°F. Line 18 mini muffin cups with paper cups. Spoon 1 teaspoon of the cookie crumbs in each cup. In small bowl, beat cream cheese and sour cream with electric mixer on medium speed until creamy. Beat in egg, vanilla and 1/2 cup of the Monk Fruit In The Raw on low speed only until mixed. Fill cups almost full (about 1 tablespoon plus 1 teaspoon batter per cup). Bake 15 minutes or until small knife inserted in center comes out clean. Cool 15 minutes. Remove from pans. Cover loosely and refrigerate 30 minutes or until completely cooled. In small bowl, beat cream, food coloring and 1 tablespoon Monk Fruit In The Raw with electric mixer on high speed until stiff peaks form. Top each cheesecake with small dollop of whipped cream.

For additional decoration, top with small pieces of fresh fruit or candies.

Store in refrigerator.


I hope everyone has a great weekend and a Happy Father's Day!

XO, Mommy Shorts