Becky (the mom-to-be) and Libby
Becky gave me free reign on the shower and the invite, so I figured for an October shower, we could go for the fall feeling....so I created this invite with little woodland creatures and a bunting across the top- it was a party after all, we needed bunting!
Turned out, the bunting was Becky's favorite part....so for the actual shower, I had great intentions of sewing her a wonderful fabric bunting that she could keep or even use in the new baby's room....but because I am who I am, there are just never enough hours in the day to accomplish all the crazy things I think a human should be able to do....I created this cute paper version using this printable alphabet from ruffled blog, as seen below. Becky still loved it and still took it with her! ;-)
Also incorporating the bunting theme, were the cupcakes! We went with strawberry cupcakes and cream cheese icing (it's going to be girl). I used these printable cupcake flags from lovely design.
Next up, was the rest of the snacks! I love an excuse to get to try new bite size treats!
The one I was most excited about making were the Pumpkin Scones by Nigella! They were really fast and easy to make, screamed FALL, were bite size and just fit the bill. I stuffed them with goat cheese, fig preserves and prosciutto for the meat eaters, without for the veggie folks. I think they were a hit.
Somehow, the triangles that you see above were the biggest hit of them all...it was something I made up (as I tend to do, because I don't have much of attention span for recipes), but I thought I would share it with you here!
Baked Mushroom Won Tons:
1 pkg baby portebello mushrooms- chopped
1/2 pkg won ton wrappers
1/2 pkg cream cheese- softened
1/2 yellow onion- chopped
1 cup green onions- chopped
2 sprigs of thyme
2 tablespoons butter
1 egg white
1 clove garlic- chopped
salt and pepper to taste
Preheat oven to 350
Place won ton wrappers on cookie sheet and then make the filling.
- Over medium heat, add garlic and thyme to melted butter in a large skillet.
- Add onion and then baby portebello mushrooms, sauté, stirring often, until the onion is translucent and the mushrooms have cooked down.
- Remove thyme sprigs and discard.
- Turn down heat to low, add 1/2 a block of cream cheese and the chopped green onions.
- Stir cream cheese until melted and well incorporated.
- Add salt and pepper to taste.
Brush each square won ton with egg white followed by 1 tablespoon of mixture, one at a time. After you spoon the mixture, fold the won ton in half to form a triangle and seal around the edges. Proceed to next wrapper in the same manner, brushing egg around the edges and adding filling, until you have sealed them all. Bake approx 3 mins, remove and flip, bake an additional 2 mins or until both sides are slightly brown. Serve!
Having friends over also gave me the opportunity to "fall" up the house a.k.a. pumpkins and mums!
New door mat from Pier 1