Mini-Appetizers & Desserts

I had posted on here asking for ideas for mini-appetizers and desserts, I thought I'd post the menu I ended up going with. It was for my Great Gatsby book club meeting, so I wanted to do finger foods that looked a little fancy — it was as much about the presentation as it was the food:).

---

Shrimp Cocktail Shooters
with Bloody Mary Cocktail Sauce

For the Bloody Mary cocktail sauce, I mixed ketchup, horseradish, Worcestershire sauce and vodka. Placed a spoonful in the bottom of a plastic shot glass. Skewered 2 large shrimp and 1 green olive together and placed them on the glass.

---

Caprese Sticks

One marinated mozzarella ball and one grape tomato wrapped in a basil leaf and skewered. I also placed these across the plastic shot glasses, just because I thought they looked cool.

---

Greek Salad Bites

Layered a cucumber slice, ½ kalamata olive, a block of feta cheese and a grape tomato.

---

 

Spicy Cucumber Cups—Two Ways

Filled ½ cucumber cups with a spicy crab dip (the pink one, pictured here. I purchased the dip at the fish stand. The others with Spicy Thai Peanut Sauce, chopped peanuts and cilantro

---

Crisped Sopressatta with Olive Bread, Mustards and Tapenade
Placed strips of soppresatta in the oven to crisp up. Served with bread and little dishes of mustards and tapenade.

---

Chocolate & PB Mousse

Layered chocolate pudding, peanut butter mousse and chocolate mousse. Topped with Dove Peanut Butter Chocolate Baking Chips (YUM).

Desserts - Little Bites

Like many of you, my kids' school is celebrating Teacher Appreciation Week. They asked volunteers to bring in desserts to help them celebrate the teachers. I was thinking of little items, so they can try lots!

Yesterday, I had to bring in cupcakes to my daughter's preschool class. She wanted Chocolate ones and Strawberry ones. We made what we needed for class, the rest I made in mini-cupcakes and popped in the freezer for the teachers. 

I also think I am going to Ina Garten's Carrot Cake Cupcakes in mini-form. I made these for my oldest's first communion last year and loved them. (I am tempted to try them as sandwich cookies. I'll let you know if I do.)

Carrot Cake Cupcakes

2 c sugar

1 1/3 c veg oil

1 tsp vanilla

3 eggs

2 c flour

2 tsp cinnamon

2 tsp baking soda

1 1/2 tsp kosher salt

3 c grated carrots

1 c raisins

1 c chopped walnuts

Frosting:

3/4 lb cream cheese, room temperature

1/2 lb unsalted butter, room temp

1 tsp vanilla

1 lb confectioners' sugar

Preheat over to 350

Beat sugar, oil and vanilla. Add eggs, 1 at a time. In another bowl, sift together flour, innamon, baking soda & salt. On low speed, add 1/2 dry ingredients to the wet. Add carrots, raisins & walnuts to the remaining flour mix, mix well and add to the batter. Mix until just combined.

Line muffin pans with paper liners. Scoop batter into 22 muffin cups until each is 3/4 full. Bake at 400 for 10 minutes, then reduce to 350 for another 35 minutes, until toothpick comes out clean. Cool on rack.

For the frosting, cream the cream cheese, butter and vanilla. Add sugar and beat until smooth. When the cupcakes are cool, frost them generously and serve.