This weekend I hosted a jewelry party for a bunch of the neighborhood women and figured this was the perfect time to try out some recipes I "pinned" on Pinterest. I seem to have this recurring problem where I can't take a picture of my creation fast enough because as soon as I set it down on the table (the party hadn't even started yet) my creation was mutilated by hungry guests.
But I take it as a compliment. The snacks were delicious if I do say so myself. The menu consisted of: caprese salad bites, crispy brussel sprouts with garlic aioli dipping sauce, mini chocolate chip cheesecakes, stuffed bread (my Mom's signature recipe that I will include at a later date) and the standard fruit and cheese platters. I also must not forget the abundance of Portugese wine provided by my sister.
I would highly recommend any of these treats for your next girl's night out or cocktail party. They were all a big hit, easy to prepare, and just as easy to clean up!
Crispy Brussel Sprouts w/ Garlic Aioli
For Brussel Sprouts:
20 brussel sprouts
canola oil
salt & pepper
For Aioli:
6 tbsp mayonnaise
1/2 tsp minced garlic
juice of half a lemon
1 tbsp flat leaf chopped parsley
- Place brussel sprouts on a baking sheet and drizzle with canola oil.
- Crack some fresh salt & pepper to taste.
- Mix around brussel sprouts on pan to ensure they all get nicely coated in the oil.
- Bake at 400 degrees for 15 minutes or until golden brown on at least one side.
- Mix together mayonnaise, garlic, parsley and lemon juice.
- Serve in a ramekin.
Caprese Salad Bites
1 pt cherry tomatoes halved
1/2 lb fresh mozzarella, cubed
fresh basil leaves
balsamic vinegar to drizzle
salt & pepper
- Thread 1 basil leaf, tomato half, 1 piece of cheese, and another tomato half onto toothpicks.
- Place toothpicks in a shallow serving dish.
- Drizzle balsamic vinegar over each.
Mini Chocolate Chip Cheesecakes
8 oz. cream cheese
2 tbsp plain greek yogurt
1/3 cup of sugar
1 large eggs
1 tsp vanilla extract
1/2 cup chocolate chips
24 mini vanilla wafers
**Note: I used a miniature muffin pan as opposed to the standard size.**
8 oz. cream cheese
2 tbsp plain greek yogurt
1/3 cup of sugar
1 large eggs
1 tsp vanilla extract
1/2 cup chocolate chips
24 mini vanilla wafers
**Note: I used a miniature muffin pan as opposed to the standard size.**
- In a large bowl, cream together cream cheese, yogurt and sugar until smooth.
- Beat in the egg and vanilla extract.
- Place one mini vanilla wafer in the bottom of each muffin cup.
- Evenly divide cheesecake batter between the muffin cups.
- Bake for 20-25 minutes, until cheesecakes are set.
- Allow to cool for 10 minutes in the muffin pan.
- Top cheesecakes with chocolate chips.
- Let cheesecakes set in refrigerator until serving.
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