December 14, 2011
by Cheryl Collett, Itty Bitty Foodies - Yummy Adventures with Kids!

Wow… hasn’t the year flown by? Just checked the national parenting site Babble.com to find an early Christmas present for me under the Top 100 Food Mom Bloggers to see that I’m hovering around No 32! The year hasn’t been without scandal – remember the sabotage? And I thank you all for voting for me and staying loyal. If you haven’t voted, please take a few seconds to ‘Like’ me here. It will be listed under Cheryl Collett. I hope to finish out the year on a high!
Stay safe in the coming holidays and live 2012 without regret.
Till our next happy meal! Happy holidays!
Thanks for listening to my Motherhood Musings
Cheryl Collett is a mom on a mission to expand her kids’ palates and IttyBittyFoodies chronicles their yummy adventures. For recipes and other crafty fun ideas, look under HomeMade or check out the best kid friendly places under Restaurant Reviews where the food is delicious for both parents and children. Get the latest updates if you Like us on Facebook or follow us on Twitter @ittybittyfoodie
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December 8, 2011
by Cheryl Collett, Itty Bitty Foodies - Yummy Adventures with Kids!

Oh*Brownie, I think our whole family is collectively in love with you. The crunchy top layer at first bite that dissolves into a soft gooey chew and oh the many flavors. How does one begin? Oh*Brownie, will you give us Good Karmal for a choosing a Dark and Mysterious over a Smart Blondie or should we trust that Smooth Operator ? Whatever we choose, I’m sure it will be just Mochalicious.
Iris McCallister’s new venture Oh*Brownie has scored some serious swoon points with Pikelet & Lollo. It was so much of a treat that Lollo sneaked one into his lunch bag the first time he had lunch at school. McCallister (you may recognize the famous last name if you’re a foodie) is Matt McCallister’s wife of the much acclaimed CampO Modern Country Bistro that opened about a minute ago in Oak Cliff. But the brownie thing is all hers and she’s been working on perfecting her recipe for over four years now.
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