My  mother-in-law and I had the privilege of recently throwing a baby shower for a good friend, Vanessa.  Her due date was one week from the date of the shower, so we were hoping she would make it!  Since the shower, Vanessa has delivered her precious beautiful baby girl, Chloe.  Please see below for recipes and for party inspiration!  Thank you, Vanessa for letting us celebrate your new bundle!

white cupcakes with raspberry buttercream

place setting

food and drink table

			handsewn chair bows

homemade caramel corn for guests to take home

baby's breath centerpieces with baby pink roses

pink lemonade and water

flower petal cupcakes

chicken salad croissants

chocolate covered strawberries with pink drizzle

ham and swiss rolls

strawberry caprese salad with homemade balsamic dressing

banana pudding parfaits

guest table

fresh cut flowers and gardenias

pom poms with ribbon

It's usually not smart to try out new recipes for groups of people, but the ones I tried sounded too good to pass up.  And I was right... I love trying new recipes and this gave me a good excuse to do so.  My poor husband Andrew never knows what he'll come home to for dinner.  Mystery Mondays aptly got their nickname from this.  Luckily the recipes for the party turned out better than I expected, and there were requests for almost all of them!  I really take deep joy when people like the food I make, so it was hard to fit my head through the door that day.

The following helped provide inspiration and recipes for the day...


the place settings and chair ties ................my mother-in-law, Caneva, made the chair ties....amazing; inspiration for our table settings and chair ties came from She Paperie, whose Sugar and Spice party you'll find at Hostess with the Mostess


chicken salad croissants.................Oh Yum Bakery in Bellingham, MA made the croissants and my mother-in-law made the chicken salad

ham and swiss rolls................. recipe is from One Charming Partyhttp://onecharmingparty.com/category/elephant-baby-shower/ ...these were really good and I've been craving them ever since

strawberry caprese salad with balsamic dressing........recipe adapted from Pink Parsley 

banana pudding parfaits..............recipe is from my sister-in-law, Michelle; parfait style inspired from Annie's Eats (one of my go-to food blogs). you can also find the recipe for the caramel corn here, too

white cupcakes with raspberry buttercream .........inspiration came from a variety of places;  I saw the cupcake holders on a blog that I now can't remember; they are by Wilton and are sold at A.C. Moore and Michael's; the raspberry buttercream was inspired by cupcakes from Wegman's that are out of this world; the buttercream recipe is from My baking addiction and the white cupcakes are from a Pillsbury white cake mix (yes, it's from a box and although I really like things from scratch, these are really good) If using the mix, make sure to use the one on the back that calls for egg whites
 

pom poms.............how to is on Martha Stewart's website



 ham and swiss rolls

12 thick slices honey ham
12 slices swiss cheese
1/2 stick butter, melted
1 T. poppy seeds
1/2 t. ground mustard
1 t. worcestershire sauce
24 pack of Hawaiian sweet rolls or other dinner rolls

Melt butter in saucepan and add in poppy seeds, ground mustard and worcestershire sauce and stir until combined.  In each roll, place 1/2 slice of ham and 1/2 slice of swiss cheese.  After all sandwiches assembled, brush butter mixture over tops of rolls.  Bake at 350 for 15 - 20 minutes.

recipe from One Charming Party


strawberry caprese salad

1 c. halved grape tomatoes
1 c. strawberries, quartered
7 oz. small mozzarella pearls
3 basil leaves, chiffonaded
Spring salad mix

Combine and enjoy!

recipe inspired by Pink Parsley

balsamic dressing

1/2 c. balsamic vinegar
1 c. olive oil
1-2 T. dijon mustard
3 T. sugar
salt and pepper to taste

Whisk all ingredients until emulsified

recipe from unremembered site; may not need all 3 T. of sugar

banana pudding

2 c. milk
2 pkgs. instant vanilla pudding
8 oz. sour cream
14 oz. Cool Whip (I used reduced fat)
9 bananas, sliced
1 box Nila wafers

Mix milk, pudding mixes and sour cream together.  Fold in Cool Whip and then layer, alternating between pudding, Nila wafers and bananas.  End with pudding layer and top with crumbled wafer OR for parfaits,  refrigerate for a few hours or overnight and then spoon into parfait glasses.  Top with dollop of whipped cream and 1 Nila wafer.

recipe from my sister-in-law, Michelle
inspiration for parfaits from Annie's Eats

raspberry buttercream

1/2 c. raspberries (blended into a puree and pushed through a sieve to remove seeds)
1 stick salted butter, softened
1 stick unsalted butter, softened
1/2 c. shortening
1/2 T. vanilla extract
1/2 t. raspberry extract (I excluded this and used more raspberry puree, next time I will probably use the extract
1 1/2 lbs. powdered sugar
2 - 4 T. very cold milk

Cream the butter and shortening with mixer.  Add extracts and raspberry puree and combine well.  Begin adding in the powdered sugar and mix thoroughly after each addition.  After all p. sugar added and incorporated well, begin adding cold milk 1 T. at a time, combining well after each addition until you reach the desired consistency. I ended up adding about another 3 T. of raspberry puree since I didn't use the raspberry extract.  Although the frosting was still very good, I'll use the extract next time.


Add 1 inverted raspberry to top of each frosted cupcake.  Dust with pale pink sanding sugar.

recipe from My baking addiction

I love a good hamburger, and usually I'm a purist.  Meaning I like a juicy burger with some cheese and maybe ketchup, but that's about it.  Wait until you try this burger.  This is a Cook's Illustrated recipe, so you know there are a few steps involved.  They're well worth it, though and really not that many compared with CI's other recipes.  I really like my burgers off the grill, and very rarely cook one inside; so I was a little skeptical that this is cooked on the stovetop and finished in the oven.  Don't worry, though, this rivals any grilled burger.  And given the recent pink slime expose about meat, this is a great alternative that will set your mind at ease that the meat isn't mixed with cleaner.  Jamie Oliver, people are starting to listen to you.  Don't skimp on the shallots and watch closely as they cook up, as they easily burn.  This has become one of my favorite burger recipes for both me and my husband, Andrew!  His is the ultimate seal of approval.


Gourmet Pub-Style Burgers with Crispy Shallots 
serves 4

ingredients
2 lb. sirloin steak tips, trimmed and cut into 1/2" chunks
4 T. unsalted butter
1 t. canola oil
salt and pepper
4 hamburger buns


directions
Place beef on baking sheet in a single layer.  Freeze the meat until starting to harden around the edges but still pliable, approx. 30 min.  Melt 4 T. butter in microwave and let cool slightly when doing next step.  Place 1/4 lb of meat in food processor at a time, pulsing to grind into 1/16th" pieces.  Transfer meat to baking sheet and spread out, removing any long strands of gristle or big chunks of fat or meat.  Repeat with remaining meat. 

Heat oven to 300.  Drizzle melted butter over ground meat and sprinkle pepper over as well.  Gently toss with fork to combine.  Divide meat into 4 lightly packed balls.  Gently flatten into patties and refrigerate until ready to cook. (Patties will keep, covered, for up to 1 day)

Season both sides of patties with salt and pepper.  Heat oil in skillet over high heat until just smoking.  Place burgers in skillet without moving them for 2 minutes.  Flip burgers and cook 2 minutes longer.  Transfer to rimmed baking sheet (or use ovensafe skillet like I did) and bake until burgers are at desired doneness, about 6 -8 minutes for medium to medium-well.  Remove burgers from oven and let rest 5 minutes.  Place on bun that's been buttered and toasted and don't forget to top with crispy shallots!

Crispy shallots
3 shallots
1/2 c. canola oil

While beef is in freezer, heat oil and thinly sliced shallots in medium saucepan over high heat; cook, stirring frequently, until shallots are golden, about 8 minutes.  Using slotted spoon, transfer to paper towel lined plate and season with salt.  Let cool and set aside until ready to top burger.

Creme Brulee

ingredients

1 qt. heavy cream
1 vanilla bean, split and scraped
1 c. sugar, divided
6 large egg yolks
2 qts. hot water


directions

Preheat the oven to 325 degrees. Place the cream, vanilla bean and its pulp into a medium pan over medium-high heat. Bring to a boil. Remove from the heat, cover and allow to sit for 15 minutes.

Remove the vanilla bean and reserve for another use. (This would be good to make vanilla sugar)

David turned ONE on Jan 22nd! I can hardly believe that he's already a year old. This year has truly gone by faster than any before it for me. I was looking at some pictures of David from when he was first born and was reminded of something my friend Miska said once about parenting, that it's the continual process of letting go. I can already sense that the changes ahead will be hard, but so beautiful nonetheless. I know that as David is able to eat all by himself and then able to put on his own clothes, it's important to remind myself that he will always need his mommy; it just changes in the ways that he needs me. My prayer is that he will come to know how deeply we love him and how deeply God loves him.

Kermit cake heads (sort of)...



Mocha cupcakes with espresso buttercream frosting and Chocolate covered pretzels (I forgot to put the fleur de sel on as they were drying so disregard the tag:))





We gave out some of the handmade marshmallows for favors...



Next up is Grandma with her hot cocoa moustache. To choose from was the Chevron, the Magician, the Texan and the Rich Uncle ..... she chose the Rich Uncle. Go Grandma!
















And here's David with his daddy at the end of his party...

















We love you, David!



Handmade Marshmallows ............ recipe from Alton Brown
Cranberry Curd Cups .......... recipe for cranberry curd from Not Without Salt
Hot Cocoa .......... recipe from Alton Brown
Mocha Cupcakes with Espresso Buttercream... recipe from Brown Eyed Baker
David's Chocolate Birthday Cake ...... All Recipes (this cake was so darn good)
Happy Birthday Banner ......... directions by Adventuroo
Moustaches ............ inspired by Pizzazzerie

I made quite a few things for Christmas, but forgot to take pictures. So I reverted back to choose from the many, many pictures I have of recipes I've made recently.

Finally! A recipe for chili that my husband really likes! I have been on an eternal search for a chili that Andrew likes better than Wendy's. I have tried quite a few recipes, and was close to giving up; each time I tried a new recipe, I would watch Andrew's face with childlike anticipation that maybe, just maybe this would be the one. I just couldn't come to terms with the fact that his favorite chili was from Wendy's. Now don't get me wrong, any gourmet cook would wince knowing that I like Campbell's cream of mushroom soup and jarred spaghetti sauce. I'm not usually a food snob, but I was determined to find chili that Andrew would like that didn't come from a fast food restaurant and also didn't taste like it. I really liked this chili, too so it's going in our regular rotation of meals that are soul-satisfying in winter. The golden cornbread pictured was a hit, too, so if you like sweet cornbread, this is the recipe for you!






Chili

2 lbs. ground chuck ( I used ground beef)
3 cloves garlic, minced
1 (14 oz) can tomato sauce
1 (10 oz) can Rotel tomatoes and chilies
1/2 t. salt
1 t. oregano
1 T. ground cumin
2 T. chili powder
1 (14 oz) can kidney beans, drained and rinsed
1 (14 oz) can pinto beans, drained and rinsed
1/4 c. Masa ( I omitted this)

Fritos
Grated cheddar cheese

Brown ground beef with garlic in a pot over med-hi heat. Add tomato sauce, Rotel, salt , oregano, cumin and chili powder. Cover and reduce heat to low. Simmer for 30 minutes. Add drained and rinsed beans and stir to combine. Cover and simmer for another 20 minutes.

If using the masa, mix with 1/2 c. warm water and add to the chili and stir to combine. Simmer for another 10-15 minutes. Serve chili with fritos and cheese. Mmmm....

Recipe from Pioneer Woman


Golden Sweet Cornbread

1 c. all-purpose flour
1 c. yellow cornmeal
2/3 c. sugar
1 t. salt
3 1/2 t. baking powder
1 egg
1 c. milk
1/3 c. vegetable oil (I used canola)

Preheat oven to 400 degrees F. Spray or lightly grease a 9" round cake pan. In a large bowl, combine flour, cornmeal, sugar, salt and baking powder. Stir in egg, milk and canola oil until well combined. Pour batter into prepared pan. Bake for 20-25 min, or until a toothpick comes out clean.

*This would be great baked in a cast-iron pan as well.

Recipe from All Recipes

I made these whoopie pies last year for the first time, and I don't know why it took me so long to make them again. These are really moist and really yummy and if you like pumpkin then you're sure to like these. I was halfway into making the recipe when I discovered that I didn't have enough pumpkin puree in my cabinet. Thus began my journey across Massachusetts in search of pumpkin, where I heard the same thing repeated over again, "I'm sorry but we won't carry pumpkin until October." One grocery store gave me a little more info. Apparently, there is a pumpkin shortage (who would've thought?), so make sure you stock up when pumpkin does come out so that you can make these and make the infamous Libby's pumpkin roll as well! Even though I traveled across the world to get the puree for these (I finally got some from my mother-in-law), it was well worth it when I bit into one.




pumpkin whoopie pies with mascarpone filling
adapted from Martha Stewart's recipe found here

ingredients for the cookies:
3 c. all-purpose flour
1 t. salt
1 t. baking powder
1 t. baking soda1 1/2 T. ground cinnamon
1 t. ginger
1 t. ground cloves
2 c. firmly packed brown sugar
1 c. canola oil
3 c. pumpkin puree, chilled
2 large eggs
1 t. vanilla extract
ingredients for the filling:
16 oz. mascarpone cheese
2 c. powdered sugar (to taste)

Preheat oven to 350. Line two baking sheets with parchment paper and set aside.

In a large bowl, whisk together the flour, salt, baking powder, baking soda, and spices and set aside. In another large bowl, whisk together the brown sugar and oil until well combined. Add the pumpkin gold to this mixture until combined. Add in the eggs and vanilla and whisk again. Sprinkle the flour mixture over the pumpkin mixture and whisk until fully incorporated.

Using a small ice cream scoop or two spoons, drop heaping tablespoons of dough onto your lined baking sheets, spaced about 1 inch apart. Bake until toothpick comes out clean, about 15 minutes or 10 minutes for mini whoopie pies. Let cool on pan.

For the filling:
In the bowl of an electric mixture, whip cold mascarpone cheese until creamy(er). Pour in powdered sugar 1/4 c. at a time until reaches desired sweetness. The pumpkin cookies are fairly sweet, so I preferred the icing a little less sugary.

Put a dollop of icing between two cookies and sandwich together, pressing together slightly so the filling reaches the edges of the cookies. Refrigerate up to 3 days.

note: if you are making mini-whoopie pies, which are great if you're making these for a lot of people, use an extra-small ice cream scoop and the yield is about 3 dozen whoopie pies. I put the mini ones in decorative mini-cupcake liners to make them easier to eat.

Is there anything better than BBQ chicken pizza? Well, yes, but not many when you grill it, too. We went over to Grandma and Papi's house for an early Labor Day, and we had a pretty good system grilling pizza for a lot of people. Don't be afraid to try this. The first time I tried to grill pizza, I vowed to never do it again because the dough ended up in an inedible, burnt, yet somehow gooey mess beside the grill.

Enter in Mike, however, a grill aficionado who grills almost anything well and he taught me the correct way to grill pizza. See below for how to get this goodness...

Grilled pizza

ingredients
pizza Dough (if you don't want to make it get it from your grocer)
olive oil
flour for dusting

Heat your grill on med-hi heat. Roll out your pizza dough to your desired shape and brush both sides with olive oil; if using multiple pizza crusts then place wax paper in between each dough after brushing with the oil.

Remove wax paper and place dough on very hot grill. Once it's almost ready to flip, the dough will start to bubble up (this means you're doing it right). You'll want the dough to have grill marks and be lightly browned. Flip the crust and repeat for the opposite side. Once dough is cooked, remove from grill and put desired toppings on. Return to grill to warm the toppings and melt the cheese, and then it's ready to eat!




bbQ chicken pizza
I made half of this pizza with chicken and jalapenos and half without...

ingredients
chicken (we used leftover chopped up nuggets from Chick-fil-A)
cilantro, chopped
fontina cheese, grated
mozzarella cheese, grated
parmigiano reggiano cheese
bbq sauce (Bull's Eye, taste test winner from Cook's Illustrated)
jalapenos
garlic infused olive oil

Follow directions above, but after pizza comes off the grill but before you put the other toppings on, brush one side of the crust with the garlic infused olive oil. (I pressed 2 cloves of garlic through a garlic press and mixed with olive oil) Spread grated fontina and mozzarella cheeses over crust. I hope this is making you hungry...

Sprinkle chopped cilantro over pizza, then use a squirt bottle to add the bbq sauce in a fancy shmancy pattern over the top. Add the chicken, and jalapenos if desired, and then grate the fresh parmesan over the top. Place the pizza back on the grill until the cheese melts. The bbq sauce on top caramelizes just slightly and melts in your mouth with all that delicious cheese. Hope you enjoy!

Another pizza option is to use homemade pesto, fresh tomatoes and fresh mozzarella with grated parmesan cheese, which is this pizza...


Before













After














Or use whatever toppings you'd like...this is Bob's perfectly arranged pizza:)