After nearly three years of marriage and practically a lifetime of dreaming, my friend is “finally” (her word) pregnant with her first child! She’s due the week of my birthday, so needless to say, we have much to celebrate.
Plans are underway for her baby shower blowout. I’m working on the menu while a few other friends are finalizing decorations and games. If you are looking for some unique baby shower ideas, then you’ll want to stay tuned to see how things are shaping up for S.’s shower.
I’ll be blogging about our party plans each week, beginning with the menu:
OPEN FACE BABY BIB SANDWICH
Ingredients:
24 slices Cheddar cheese
Sliced deli turkey and/or ham
1/2 cup garlic-and-herb spreadable cheese
24 slices cocktail Rye bread
24 long, thin fresh chives
Fresh dill
Directions:
With 2 1/2-inch scalloped round cookie cutter, cut 24 rounds from cheese slices.
Use a 1 3/4-inch round cutter to cut 24 rounds from the ham or turkey.
Spoon about 1/2 teaspoon spreadable cheese on center of each bread slice.
Place one cheese slice on each bread slice; press down gently.
Place one ham or turkey slice on each cheese slice.
With 1 3/4-inch round cutter, cut small half-circle from top edge through ham, cheese and bread to form neck of bib. Repeat to make remaining bibs.
To make tie for each bib, cut each chive in half.
Tie two chive halves together with knot in center to make X shape. Tuck two chive ends under cheese slice on either side of cutout. Garnish with dill.
RATTLE CUPCAKES
Ingredients:
1 box white cake
Water, oil and eggs as directed on package
Frosting Ingredients:
1/2 cup butter, softened
3 tablespoons shortening
1 teaspoon vanilla
4 cups powdered sugar
4 tablespoons milk
1 drop each yellow and green food coloring
Other Ingredients:
Pastel sprinkles
8 yards pastel satin or curling ribbon (1/4-inch)
20 lollipop sticks (4 1/2-inch)
20 large gumdrops
Directions:
Heat oven to 350 degrees.
Place paper baking cup in each of 20 regular-size muffin cups.
In large bowl, beat cake mix, oil, eggs and water as directed on package. Divide batter evenly among muffin cups.
Bake 18 to 22 minutes or until toothpick inserted in center comes out clean.
Cool 10 minutes: remove from pan to cooling rack. Cool completely, about 30 minutes.
In medium bowl, beat butter, shortening, vanilla, powdered sugar and 3 tablespoons milk on low speed until well blended. Beat on medium speed, adding more milk if necessary, until fluffy and spreadable.
Place 1/3 cup frosting in each of two small bowls. Add yellow food color to one bowl; stir to blend. Add green food color to other bowl; stir to blend.
Frost cupcakes with remaining white frosting.
Pipe designs on cupcakes with yellow and green frostings.
Decorate with candy sprinkles.
With bamboo skewer or wooden chopstick poke a hole in the side of each cupcake. Tie a bow in the center of each lollipop stick (these are the rattle handles). Add gumdrop to one end of each stick. Insert other end of stick into hole of cupcakes to form rattles.
Related Articles: