Warning: Artificially lit photos ahead.
If you're anything like me, you hate it when your kid comes up with a birthday theme that leaves you uninspired. But, I kinda figure, it's his party, not mine, so I do the best I can to get a little creative with his ideas. As many of you know, our life around here is all about firefighters (and police men, and heroes), so a Fireman Birthday Party it was.

I couldn't handle the pre-packaged favor bags, so here is what I came up with. First of all, my In-Laws sent Elliot this adorable birthday card (above). A card that is actually a toy, brilliant. So, I took that card, and color-copyed it on our home office printer. I then ran the copies throught my Xyron machine and made magnets out of them (you could also run magnetic paper through your printer), cut them out, and put them in cellophane bags. This works with regular greeting cards, photocopies of library books, etc.
Next, I added a few inexpensive goodies-- wooden race cars from Target's $1 section (tricked out with wooden hearts from JoAnn's for the girls), candy canes, kraft paper favor bags from Target, and another color-copyed Fireman stuck to the front.

Our Brigade
The kids topped homemade individual pizzas (maybe a little advanced for three year olds who didn't want to stop playing, but the five year old was game), had cupcakes and firetruck cookies from a fool-proof cut-out cookie recipe. Add a bottle of wine for the Mommies, fun, fun.
Fool-Proof Cut-Out Cookies
(sorry no pics, we ate them all)
This recipe is super easy and lasts a long time in the fridge, so make a batch and bake them up as needed. The original recipe is from Family Circle Magazine and credited to Francesca Bacon and Joy Nagy. They are sort of a vanilla-y shortbread with royal icing frosting (or whatever kind you prefer). In college I baked these more often than I went to class.
Dough:
1 1/2 C. Butter, room temperature
1 C. Granulated Sugar
1 L. Egg
1 t. Vanilla
1/2 t. Salt
4 C. All-Purpose Flour
Beat butter and sugar until pale and fluffy. Beat in Egg, Vanilla, and Salt. Gradually add flour until well blended.
Divide dough into three balls, put on waxed paper, flatten into rounds and refrigerate at least one hour or until you want to use it.
Heat oven to 375, roll out to 1/4" thickness, cut with cookie cutters of choice, bake 1" apart on ungreased cookie sheet until edges barely start to brown (watch the first batch because I like mine barely browned at all)- around 8-10 minutes depending on size of cookie. Remove to wire rack to cool.
Royal Icing
Warning: Using raw egg white could be a health hazard to some people.
Egg Whites from 3 L. Eggs
1/2 t. Cream of Tartar
1 pound of Powdered Sugar
Beat Egg Whites and Cream of Tartar until frothy. Gradually add one pound of Powdered Sugar and beat 5-7 minutes or until stiff, glossy peaks form. (Original recipe says to store in refrigerator for up to 2 weeks, but I may be a little more cautious because of the raw egg whites) If icing separates, stir. Add water to thin as desired. (I added a decent amount of water because I like the icing a little thin. Just experiment and see what you like.) Use paste food coloring for the most intense colors.