Baby Shower Desserts

Sinfully Scrumptious Treats To Satisfy
Any Sweet Tooth

Looking for an alternative to cake? Kick it up a notch with some tasty baby shower desserts!

We've got cookies, pies, candy, lollipops, cookies! Whoo Hoo!

Consult with the mom-to-be to find out her favorite desserts and get to planning! As always...have fun!

Chocolate parties are a new trend. It's all about chocolate! Doesn't sound too shabby, huh? Chocolate is a wonderful baby shower dessert!

Rent or buy a chocolate fondue fountain!Have a platter of fresh fruits, cubed pound cake, small cheesecake slices and marshmallows for gueststo dip into it. What a wonderful presentation it will make!

Baby Shower Chocolate Lollipop Molds

Easy to make and so cute! Just melt some chocolate, pour into molds, let set, wrap in cellophane, tie with a cute ribbonand voila! Cute baby shower chocolate lollipops!

You can purchase baby shower-themed chocolate lollipop molds as well as melting chocolate at any major craft store.Or there is a great, reputable on-line store which sells any kind of candy making supplies you can think of. Their website is getsuckered.com.

Baby Shower Chocolate Molds

Don't want lollipops? Make regular chocolates using the same process, only buy regular molds instead of the lollipopversion.

*Be sure to scroll down the page for chocolate recipe ideas...

Oh and ...Click here for some more cool ideas for hosting
a chocolate baby shower!

Baby Shower Butter Mints

4 cups (950 ml) powdered sugar
5 Tbsp. melted unsalted butter
4 Tbsp. evaporated milk
10 drops peppermint oil

Mix all ingredients in mixer. Roll into small balls. Press into candy molds. Chill for 30 minutes. Add a small amount of pink or blue food coloring during the mixing phase. Enjoy this little baby shower dessert!

Baby Shower Cookies

Baby Shower Sugar Cookies

By far the best sugar cookie recipe you will ever come across! This was given to me by my mother-in-lawand it is wonderful!This recipe has 2 parts to it:

Basic Mix:
6 c. flour
1 T. salt
1 Lb. Butter Flavored Crisco

Mix together to the size of peas. Refrigerate at least one hour.This mix will keep up to 2 weeks in the refrigerator.

Cookie Mix:
2 c. Basic Mix
3/4 c. sugar
1 tsp. baking powder
1/4 c. flour
1 tsp. vanilla
1 egg

Blend well. Roll out dough to 1/4" thick. Cut into cute shapes.

Bake at 375 degrees on a lightly greased cookie sheet (or non-stick) for5-8 minutes. Cookies should barely brown. Frost when cool using store boughtfrosting in the tub (used for cakes.) - tint frosting with assorted food coloring.

For some extra cute ideas on how to use baby shower cookies for favors and centerpieces click here!

3/4 c. (3/4 stick) Butter Flavored Crisco Shortening
1-1/4 c. packed light brown sugar
2 T. milk
1 T. vanilla
1 egg
1-3/4 c. all-purpose flour
1 tsp. salt
3/4 tsp. baking soda
1-1/2 c. semi-sweet chocolate chips
1 c. chopped pecans (optional)

Heat oven to 375 degrees.

Combine Crisco, brown sugar, milk, and vanilla in large bowl. Beat with electric mixer at medium speed until well blended. Beat egg into creamed mixture.

Combine flour, salt and baking soda. Mix into creamed mixture just until blended. Stir in chocolate chips and pecan pieces.

Drop rounded tablespoonfuls of dough 3 inches apart onto ungreased baking sheet. Bake one baking sheet at a time at 375 degrees for 8-10 minutes. Cool. Makes 3 dozen. Enjoy this baby shower dessert!

1 1/2 c. all-purpose flour
1/3 c. unsweetened baking cocoa
1 1/2 tsp. baking powder
1/4 tsp. salt
2 c. (12 oz pkg) semi-sweet chocolate chips, divided
1 c. granulated sugar
1 c. creamy peanut butter, divided
1/3 c. butter, softened
1 1/2 tsp. vanilla
2 eggs

Combine flour, cocoa, baking powder and salt in a small bowl. Melt 1 cup chocolate chips in small heavy saucepan over low heat, stirring constantly until smooth.

Beat sugar, 1/3 c. peanut butter, butter and vanilla in a large mixer until creamy. Beat in melted chocolate. Add eggs one at a time, beating well after each addition. Gradually add flour mixture. Stir in remaining chocolate chips. Cover and chill for 1 hour.

Shape dough into 1 1/2" balls. Place on ungreased baking sheets. Press 1/2" deep centers with thumb. Fill each center with about 1/2 tsp. peanut butter.

Bake in preheated 350 degree oven for 10-15 minutes or until sides are set but centers are still slightly soft. Let stand for 2 minutes; remove and cool on wire racks. Makes 3 dozen. Enjoy this baby shower dessert!

Perfect Pies

Crunchy Crumb Apple Pie

1- 9" refrigerated ready-to-bake pie crust

CRUNCHY CRUMB TOPPING
1/2 c. plus 2 T. all-purpose flour
1/2 c. packed light-brown sugar
1/3 c. granulated sugar
1 tsp. ground cinnamon
1 stick (1/2 c.) butter, cut into small pieces

FILLING
7 medium to large Granny Smith Apples
1 T. lemon juice
1/2 c. granulated sugar
3 T. all-purpose flour
1/2 tsp. ground cinnamon
1/8 tsp. ground nutmeg

Have ready a 9 inch pie plate and a baking sheet. Place oven rack in lowest position. Heat oven to 450 degrees.

Line pie plate with pie crust.

To make topping: Mix flour, sugars and cinnamon in a medium bowl. Cut in butter until mixture resembles coarse crumbs that clump together easily.

For filling: Peel, halve and core apples. Cut in 1/8 inch thick slices by hand. Place in a large bowl, add lemon juice and toss to coat. Mix remaining ingredients in a small bowl, sprinkle over apple slices and gently stir.

Layer apple slices in pie shell, mound higher in center. Pat topping evenly over apples to form a top crust. Place pie on the baking sheet to catch any drips.

Bake 15 minutes. Reduce oven temperature to 350 degrees and bake 45 mintues longer. If topping becomes too brown while cooking, loosely drape a piece of tin foil over the top. Cool completely on a wire rack before serving.

Crust:
2 cups finely ground graham crackers (about 30 squares)
1/2 teaspoon ground cinnamon
1 stick unsalted butter, melted

Filling:
1 pound cream cheese, 2 (8-ounce) blocks, softened
3 eggs
1 cup sugar
1 pint sour cream
1 lemon, zested
1 dash vanilla extract

Warm Lemon Blueberry Topping, recipe follows

For the Crust:
Preheat the oven to 325 degrees F. In a mixing bowl, combine the crust ingredients with a fork until evenly moistened. Lightly coat the bottom and sides of an 8-inch springform pan with nonstick cooking spray. Pour the crumbs into the pan and, using the bottom of a measuring cup or the smooth bottom of a glass, press the crumbs down into the base and 1-inch up the sides. Refrigerate for 5 minutes.

For the Filling:
In the bowl of an electric mixer, beat the cream cheese on low speed for 1 minute until smooth and free of any lumps. Add the eggs, 1 at a time, and continue to beat slowly until combined. Gradually add sugar and beat until creamy, for 1 to 2 minutes. Add sour cream, lemon zest, and vanilla. Periodically scrape down the sides of the bowl and the beaters. The batter should be well mixed but not over-beaten. Pour the filling into the crust-lined pan and smooth the top with a spatula.

Set the cheesecake pan on a large piece of aluminum foil and fold up the sides around it. Place the cake pan in a large roasting pan. Pour boiling water into the roasting pan until the water is about halfway up the sides of the cheesecake pan; the foil will keep the water from seeping into the cheesecake. Bake for 45 minutes. The cheesecake should still jiggle (it will firm up after chilling), so be careful not to overcook. Let cool in pan for 30 minutes. Chill in the refrigerator, loosely covered, for at least 4 hours. Loosen the cheesecake from the sides of the pan by running a thin metal spatula around the inside rim. Unmold and transfer to a cake plate. Using a spatula spread a layer of Warm Lemon Blueberry topping over the surface.

Slice the cheesecake with a thin, non-serrated knife that has been dipped in hot water. Wipe dry after each cut.

Warm Lemon Blueberries:
1 pint blueberries
1 lemon, zested and juiced
2 tablespoons sugar
In a small saucepan add all the ingredients and simmer over medium heat for 5 minutes or so until the fruit begins to break down slightly. Leave to cool before spreading on cheesecake.

Yield: 6 servings
Cook Time: 5 minutes
~ Recipe courtesy Tyler Florence/Food Network

Key Lime Pie

5 extra large egg yolks, at room temperature
1- 14 oz. can sweetened condensed milk
7 T. fresh or bottled Key lime juice
1 fully baked 9" pie shell

WHIPPED CREAM TOPPING
2 c. cold heavy cream
1/4 c. sifted powdered sugar
4 to 5 T. lightly toasted sweetened shredded coconut

Beat egg yolks in a medium mixing bowl. Blend in the milk and lime juice. Bake in a preheated 350 degree oven for 15-20 minutes, or until it is set and a toothpick comes out clean.

Transfer to a cooling rack. Cool to room temperature

For the whipped topping, beat the heavy cream in a deep, chilled bowl until soft peaks are formed. Sprinkle with powdered sugar and continue beating. Beat until it holds its shape in firm peaks.

Spread the cream over the pie to cover completely. Make deep swirls using the back of a spoon. Refrigerate for at least 3 hours. Sprinkle with toasted coconut just before serving. Great baby shower dessert!

Delicious Desserts & Pastries

Chocolate Dream Bars

1 c. flour
1/2 c. (1 stick) melted butter
1/2 c. chopped pecans
Mix together and press into the bottom of a 9x13" pan. Bake at 350 degrees for 15 minutes.

While it cools, cream together:
8 oz. cream cheese, softened
1 c. powdered sugar
1 c. cool whip

Spread mixture over the top of the crust and chill.

Mix together:
1 small pkg. of instant chocolate pudding
1 small pkg. of instant vanilla pudding
3 cups cold milk

Spread over the cream cheese mixture and top with remaining cool whip (from 9 oz. container)
Top with sliced, slivered almonds (optional.) Enjoy this baby shower dessert!

Strawberry Delight

1 pkg. slivered almonds
1 T. butter
1 angel food cake, 8-10 oz., cubed
2 quarts softened vanilla ice cream
2 pkgs. (10-12 oz each) frozen strawberries, thawed (or use 24 oz fresh)
1/4 c. rum

Brown almonds in butter, set aside. In a 9x12" dish layer 1/2 cake pieces, 1/3 ice cream, 1/2 strawberries and 1/2 almonds. Repeat.

Stir rum into remaining 1/3 of ice cream and spread on top. Freeze 24 hours. Cut into squares. This baby shower dessert is wonderful!

Raspberry Cheesecake Bars

1 1/4 c. flour
1/2 c. brown sugar
1/2 c. finely chopped almonds
1/2 c. shortening
2- 8 oz. pkgs. softened cream cheese
2/3 c. sugar
2 eggs
1/2 t. almond extract
1 c. seedless raspberry jam
1/2 c. coconut
1/2 c. sliced almonds

In a mixing bowl, combine flour, brown sugar and almonds. Cut in shortening until mixture resembles fine crumbs. Set aside 1/2 c. of crumb mixture for topping.

To make crust, press remaining crumb mixture into bottom of 9x13" pan.

Bake at 350 degrees for 12-15 minutes (until edges are browned.)

Beat cream cheese, sugar, eggs and almond extract until smooth. Spread over hot crust and bake for 15 minutes.

Spread preserves over cream cheese mixture.

In a small bowl, combine reserved crumb mixture along with the coconut & almonds. Sprinkle over the top.

Bake 15 minutes longer. Cool for 3 hours. Makes 32 bars. Enjoy this baby shower dessert!

The Best Caramel-Nut Wedges Ever

1 refrigerated ready-to-bake pie crust (single 9" crust)
3/4 cup fat-free caramel ice cream topping
2 large eggs
2 T. butter, melted
1 tsp. vanilla extract
1- 10 oz. can salted mixed nuts

Heat oven to 450 degrees. Line a 9 inch round cake pan with foil, letting ends extend about 2 inches above pan.

Unfold pie crust in pan. Press into pan and fold edges down slightly to make a 1 inch high lip. Press edges gently with a fork. Prick crust slightly with fork to allow it to breath while cooking. Line crust with foil. Bake 12 minutes. Remove top foil and bake 6 more minutes. Reduce heat to 350 degrees.

Meanwhile, whisk ice cream topping, eggs, butter and vanilla in a medium bowl until well blended. Pour into crust; scatter nuts evenly over top.

Bake 25-30 minutes until puffed, lightly browned and a knife inserted near center comes out clean. Remove to a wire rack to cool. Refrigerate at least 4 hours to firm.

Lift foil by ends to cutting board. Cut into 24 wedges. Enjoy this baby shower dessert!

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