Danye's Baby Shower!

Chelsea and I threw Danye a baby shower yesterday!  She looks absolutely adorable and I believe everyone had a really good time.  We made it an appetizer party and there was plenty of food to go around.  I made everyone take plates home of food!  I bought a Babycakes Cake Pop Maker machine for the favors and it was so worth it!  This machine (looks kinda like a waffle maker) is super easy to use and makes these adorable circular cakes which Chels and I decorated. 

Menu
Truffled Popcorn
Deviled Eggs
Fruit Skewers with Vanilla Vinagrette
Stuffed Mushrooms
Cucumber Sandwiches
Chicken Salad on Crostini
Mini Frittatas

Red Velvet Cupcakes (I made these a little different from the bridal shower - they were a little more moist!)
Funfetti Cupcakes with Funfetti Frosting (this was out of the box, I'm kind of embarrassed, but who doesn't liek funfetti!)
Raspberry Thumbprint Cookies
Chocolate Covered Pretzels
Chocolate Cake Pops for favors

Recipes

Truffled Popcorn

• Popcorn Kernels
• Truffle Oil
• Parmesan
• Pepper

 

- Make Popcorn according to specifications on bag.  Once down drizzle truffle oil, some parmesan and pepper and mix! :)

 

Fruit Skewers Southport Grocery's Vanilla Vinagrette:

• 1 cup extra virgin olive oil
• ½ cup white balsamic vinegar
• 2 T. vanilla extract
• 2 T. sugar
• ½ t. salt
• pepper to taste 

Directions

Mix all ingredients and enjoy!

 

Stuffed Mushrooms (Ina Garten How Easy Is That?)

• 16 extra-large white mushrooms, caps and stems separated
• 5 Tblsp good olive oil, divided
• 2.5 Tblsp Marsala wine or medium-dry sherry
• 3/4 pound sweet Italian sausage, casings removed
• 3/4 cup minced scallions (white and green parts - 6 scallions)
• 2 tsp minced garlic (2 cloves)
• 1 tsp kosher salt
• 1/2 teaspoon freshly ground black pepper
• 2/3 cup panko (Japanese dried bread flakes)
• 5 oz Italian mascarpone cheese
• 1/3 cup freshly grated Parmesan cheese
• 2.5 Tblsp minced fresh parsley

Preheat the oven to 325 degrees.  Trim the mushroom stems and chop them finely.  Set aside.  Place the mushroom caps in a shallow bowl and toss with 3 Tbsp of the olive oil and the Marsala.  Set aside. 

Heat the remaining 2 Tbsp of olive oil in a medium skillet over medium heat.  Add the sausage, crumbling it with a wooden spoon.  Cook the sausage for 8-10 minutes, stirring frequently, until it's completely browned.  Add the chopped mushroom stems and cook for 3 more minutes (Comment: I didn't use the stems - i threw them away).  Stir in the scallions, garlic, sat and pepper and cook for another 2-3 minutes, stirring occasionally.  Add the panko crumbs, stirring to combine with the other ingredients.  Finally, swirl in the mascarpone and continue cooking until the mascarpone has melted and made the mixture creamy.  Off the heat, stir in the Parmesan and parsley and season to taste.  Cool slightly. 

Fill each mushroom generously with the sausage mixture.  Arrange the mushrooms in a baking dish large enough to hold them all in a snug single layer.  Bake for 50 inutes, until the stuffing is browned and crusty.

 

Cucumber Sandwiches

• Wheat Bread
• Horseradish
• Whipped Cream Cheese (plain)
• Cucumbers

Mix up cream cheese and horseradish to taste, spread on bread, add cucumbers. 

 

Chicken Salad: Chelsea will have to help out here - this was her dad's recipe!

 

Mini Frittatas: Martha Stewart - here's the link 

 

Red Velvet Cupcakes - I mixed two recipes together - one is Martha Stewart's one is Ina Gartens.  I use Ina's cream cheese frosting though because it's AMAZING! :)

 

• 2.5 cups all-purpose flour
• 2 Tbsp Unsweetened Cocoa Powder
• 1 teaspoon salt
• 1 1/2 cups sugar
• 1/4 lb (1 stick) unsalted butter, at room temperature
• 2 large eggs, room temperature
• 1 Tbsp liquid red food coloring
• 1 teaspoon pure vanilla extract
• 1 cup buttermilk
• 1 1/2 teaspoons baking soda
• 2 teaspoons distilled white vinegar

Directions

Preheat oven to 350 degrees. Line standard muffin tins with paper liners. Whisk together cake flour, cocoa, and salt.

 

With an electric mixer on medium-high speed, whisk together sugar and oil until combined. Add eggs, one at a time, beating until each is incorporated, scraping down sides of bowl as needed. Mix in food color and vanilla.

 

Reduce speed to low. Add flour mixture in three batches, alternating with two additions of buttermilk, and whisking well after each. Stir together the baking soda and vinegar in a small bowl (it will foam); add mixture to the batter, and mix on medium speed 10 seconds.

 

Divide batter evenly among lined cups, filling each three-quarters full. Bake, rotating tins halfway through, until a cake tester inserted in centers comes out clean, about 20 minutes. Transfer tins to wire racks to cool completely before removing cupcakes. Cupcakes can be stored overnight at room temperature, or frozen up to 2 months, in airtight containers.

 

To finish, use a small offset spatula to spread cupcakes with frosting. Refrigerate up to 3 days in airtight containers; bring to room temperature before serving.

 

Cream Cheese Frosting: Ina Garten How Easy Is That?

• 8 oz cream cheese, at room temp
• 12 Tbsp (1.5 sticks) unsalted butter, at room temp
• 1/2 tsp pure vanilla extract
• 3.5 cups sifted confectioners' sugar (3/4 pound)

Placethe cream cheese, butter, and vanilla in the bowl of an electric mixer fitted with the paddle attachment, and mix on medium speed just until combined.  Don't whip! Add the sugaand mix until smooth. 

 

Raspberry Thumbprint Cookies: Food Network: Here's the link!