What you will need:
Flower Pot:
Ingredients:
2 Cups Organic All-Purpose Flour
1 1/2 Teaspoons Non-aluminum Baking Powder
1/3 Cup + 6 Tablespoons Grass-fed Butter
3/4 Cup Raw Sugar
1 Free Range Egg
1 Tablespoon Organic Whole Milk
1 Teaspoon Organic Vanilla
Directions:
Stir together flour, baking powder, and salt. Beat butter for 30 seconds, add sugar and beat until fluffy, then add eggs, milk, and vanilla. Beat well and then add flour a bit at a time until combined. Form into inch size balls and press into an oiled mini cupcake pan. Bake at 350 for 8 minutes. Once done press the dough back down while it’s still hot. Allow to cool completely.
Related Article: Spinach Egg Breakfast Cups
Filling & Topping
We used Jell-O Chocolate Pudding mix but you can use whatever you want. The recipe on the back said to mix with 3 Cups of cold milk for two minutes and then let it sit for 5. Use an icing bag to pipe a bit of pudding into each pot, sprinkle graham crackers over the top.
Decorations:
