Thursday, March 8, 2012

Baby Shower Food and Ideas

Tis the season for all things baby... I counted the other day and I knew 15 people who were pregnant. I have recently helped out with 2 baby showers.  In my next life, or in the future, I would LOVE to start my own catering business and do birthday parties and showers!! I love baking, cooking and decorating!! If only I had more time and lots of funding!!

I recently did a shower for my friend Meagan, her son Jackson was featured in the last post. The theme was "A Classic is about to be born..."  It was a classic book themed shower.


All of the food had to do with one of her favorite children's books.  






Here is a list of the food we prepared... (Unfortunately, all of the pictures I took of the food turned out blurry, so I had to gather some from other people)

Mr. MacGregor's Garden Veggies (Peter Rabbit)
The Hungry Caterpillar's Fruit Kabob's (The Hungry Caterpillar)
Green Eggs and Ham Mini Quiches (Green Eggs and Ham)
The Mouse's Cookies (If you Give a Mouse a Cookie)
Ham and Cheese Crescents (Goodnight Moon)
Phyllo wrapped "bamboo"- asparagus (Zen Shorts)
Cream Cheese Things- mints (The Cat in the Hat)
Corduroy's mini Sausage and Biscuit Buttons (Corduroy)
Duck Fat Grits -Grit cakes (Make way for Ducklings)
Carrot Muffins with Orange Marscapone Icing (The Velveteen Rabbit)
Red and White Whoopi Pies with Raspberry Cream Cheese Filling (The Cat in the Hat)
Salami Pepperocini Clams with Cream Cheese Pearls (Flotsam)
Storybook Cupcakes

Some of them may be a stretch, but I wanted everything to go with the theme.  

The Invitation, it was quite the learning process

Photo Blocks made with wooden blocks, pictures and Hod Podge

The Mother To Be 
I was Crafty... Pottery Barn Knockoff Growth Chart 


I can't take all of the credit for the food, I had some help... my mom, my husband, Linsey and Tyann.  

Cream Cheese Mints

Ingredients

1 (3 ounce) package cream cheese, softened
  • 1 tablespoon butter, softened
  • 3 cups powdered sugar
  • 2 drops peppermint oil or extract
  • any color food coloring paste (optional)



Directions

  1. In a large bowl, combine cream cheese, butter, and powdered sugar. Mix in peppermint oil. Color as desired with food coloring paste, or leave white.

Roll mixture into small balls, roll in sugar. 



Flatten (I used a craft Stamp "B" for their last name. Let dry for about 2 hours on waxed paper, then freeze or refrigerate.  The recipe makes a lot, depending on how big you make them.  

They are very addicting mints!



Last Weekend, We (my friend Amanda and myself) did a Baseball themed (Boston Red Sox) baby shower for our friend Karen.  It was a lot of fun! 



My mom helped me make the invites

The Favors, Red Velvet Rice Krisp Pops  they were good, then we dipped them in almond bark to make baseballs and they became very Sweet.  
Mini Crab cakes, Sausage-Spinach Souffle, Cinnamon Coffee Cake and Boston Creme Pie Cupcakes

Boston Cream Pie Cupcakes

Ingredients


For the Cupcake
  • 1 yellow cake mix
  • 3 eggs
  • 1 Cup Milk
  • 1 Stick Butter (melted and slightly cooled)
For the Ganache
  • 1 Cup Heavy Cream
  • 1 1/2 Cup Chocolate Chips (Semisweet)
  • 2 Tablespoons Corn Syrup
For the Cream Filling
  • 1 Package French Vanilla Pudding Mix
  • 1 Cup half and Half
  • 1 Cup Heavy Cream
  • 2 teaspoons vanilla
  • 1/4 Cup Powdered Sugar

Directions

  • In a mixer, add cake mix, eggs, milk and melted butter.  Mix on low until ingredients are incorporated, then mix on high for 1 minute.  Fill tins 3/4 way full and cook at 350 until done.  Do not overcook.  
  • In the meantime, prepare the vanilla custard filling by combining the instant pudding mix and the half and half in a medium bowl. In a stand mixer using the whip attachment, combine cream, vanilla and powdered sugar and whip at medium speed until soft peaks form. Gently fold in the pudding mixture to the whipped cream until it is fully incorporated and smooth. When the cupcakes have cooled, cut in half and place spoonful (or pipe) of cream mixture into cupcake and top.  I put the bottom of the cupcake in the cup and piped the cream mixture, then put the top on.  
  • Then, you are ready to make the ganache, heat cream in sauce pan until it comes to a boil. Remove from heat, pour over chocolate in a mixing bowl. Stir to mix together. Let cool and spoon on top of cupcake tops

I was glad I ended up putting them into cups.  They looked very cute and they were not messy at all to eat with a spoon.  



Baby Brown Sugar and Cinnamon Bagels, Fresh Veggies, Cream Cheese Mints

French Toast Sticks with Grand Marnier-Orange Syrup, Fresh Fruit, Cream Puffs, Pigs in a Blanket 
Grand Marnier-Orange Syrup

Ingredients

  • 1 container pancake syrup (any will do, I used the cheapest I could find)
  • 3 Tablespoons Grand Marnier
  • zest and Juice of 2 Oranges
  • 1 tsp. lemon extract

Directions

  • Pour syrup in a sauce pan.  Add zest and juice of oranges.  Let come to a boil.  Add Grand Marnier and Lemon extract.  Let Cool.  It will get more flavorful overnight.  The French Toast Sticks are from Sam's, they were really good!


Hot Ham and Cheese Croissants

Mini Mixed Berry Parfait with Granola

Karen


Since this was a brunch shower, I made my new favorite breakfast bake.   My mother made it a while back and I have made it a couple of times since.  

Sausage Spinach Souffle
Ingredients
  • 1 package savory herb-flavored stuffing mix
  • 1/2 pound bulk pork sausage
  • 1/4 cup chopped green onions
  • 1/2 teaspoon minced garlic
  • 1 package (10 ounces) frozen chopped spinach, thawed and squeezed dry
  • 1-1/2 cups (6 ounces) shredded Monterey Jack cheese
  • 1-1/2 cups half and half cream
  • 4 eggs
  • 2 tablespoons grated Parmesan cheese
  • Salt 
  • Pepper


Directions

  • Prepare stuffing using 1 Cup of water. Meanwhile, crumble sausage into a large skillet; add onions; cook over medium heat until meat is no longer pink. Add garlic; cook 1 minute longer. Drain.
  • In a large bowl, combine the stuffing, sausage mixture and spinach. Transfer to a greased 13-in. x 9-in (or 2 circular glass pans, or you can do minis in cupcake pans) baking dish; sprinkle with Monterey Jack cheese. In a small bowl, combine cream, Salt, Pepper and eggs; pour over sausage mixture. 
  • Bake at 400° for 30 minutes or until a thermometer reads 160°. Sprinkle with Parmesan cheese; bake 5 minutes longer or until bubbly. Let cool for 15 minutes until firm.  

When doing both showers, I learned before buying anything, go to Dollar Tree and the dollar aisle in Michael's and Target, you never know what you will find.  We found great deals!!!

1 comment:

  1. Amazing blog!! These nesting baby shower ideas are really great. Have to throw my niece’s baby shower at event venue. Will try these awesome ideas there as this will be something awesome and great. Thanks for sharing them.

    ReplyDelete