Archive for May 9th, 2011


Clueless star Alicia Silverstone, 34, welcomed her first child, son Bear Blu, with her hubby rocker Christopher Jarecki in Los Angeles on May 5th. Their son arrived at 7:50 a.m. and weighed in at 7 lbs., 15 oz, just in time for Alicia to celebrate her first Mother’s Day.

“We are all three in love! I’m so grateful to this community for all the love, support, good wishes and happy vibes you’ve sent me during my pregnancy … it has been wonderful. Thank you all!” she blogged in her message to fans.

Congrats to you both!

The actress revealed she was expecting back in January, and said she’s wanted a baby since she was two.

Silverstone and Jarecki, 40, who wed in June 2005 in Lake Tahoe have been together since 1997.

Silverstone has been very busy plugging her New York bestselling vegan cookbook The Kind Diet, and will be seen this year in the films ‘Vamps’, ‘Butter’, and ‘The Art of Getting By’.

Wouldn’t their little Bear look stylish in Le Top’s “Hop To It” pieced sleeveless one-piece romper with the embroidered frog and front pockets? We think so.

Le Top "Hop To It" pieced sleeveless one-piece romper

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One of the Moms in our office, Robyn, is always doing creative or crafty projects with her girls. She recently made Red Velvet Cake Pops for her daughter Kira’s birthday with a little decorating help from Kira. It takes some patience to prepare these but it is worth it. They were a huge hit at the party but most people said that the pops were so rich that one was enough.

The finished product!


  • 1 box red velvet cake mix (cook as directed on box for 13X9 cake)
  • 1 can cream cheese frosting (16 oz.) – non whipped
  • 1 package chocolate bark (regular or white chocolate)
  • Sprinkles or other decorations


  • Cookie sheet
  • Wax paper
  • Food coloring if you’d like chocolate a color other than white or brown
  • Lollipop sticks (Crafts Stores carry these)
  • Styrofoam block


  1. After cake is cooked and cooled completely, crumble into large bowl.
  2. Mix thoroughly with 1 can cream cheese frosting.
  3. Hand roll mixture into quarter size balls and lay on cookie sheet.    Note: This should make 45-50 balls. You can get even more if you use a mini ice cream scooper.
  4. Chill for several hours or you can speed this up by putting in the freezer.
  5. Melt chocolate in microwave per directions on package. Add a couple of drops of food coloring to white chocolate at this time.           Note: Chocolate shouldn’t be too hot. Chocolate scorches very easily and will taste burnt if heated too long. Only melt a few pieces of chocolate bark at a time because it starts to cool and thicken. It’s easier to work with when it’s hot.
  6. Dip lollipop stick into the melted chocolate and insert into cake ball a little less than half way.
  7. After the stick is firm and set, dip into chocolate and rotate until entire pop is covered and removed promptly. You can use a small spoon to cover areas missed but do NOT swirl pop in the chocolate or you will lose it roll balls in chocolate.
  8. Decorate as you like.
  9. When done, poke the lollipop stick into the styrofoam block to set.

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