Aside from all the busyness of regular day-to-day life, Fall was the beginning of a party season around here, and with Christmas right around the corner the celebrations continue! Baby showers, birthday parties and a big family Thanksgiving all were to be had over the last few months, but we've hosted our own handful of events as well.
In October Carson was baptized, so we held a small family brunch at our house after the ceremony. We hosted Riker's baptism lunch at a restaurant, but this time I wanted to do something more intimate, and I had a lot of fun planning it and cooking brunch favs like baked French toast, quiche and Everything Bagel Dip (tastes just like a bagel & cream cheese!), and building a DIY Bellini Bar.
Fun Fact #1: JWow's baby was baptized alongside Carson. And Snookie was the Godmother. Is this real life?
Fun Fact #2: Carson wore the same christening dress that MomMom wore when she was baptized over 90 years ago. Matt's mom and aunt wore the same dress as well, over 50 years ago. The dress was handled with such love and care all these years, and I love the tradition that our baby girl was able to wear it as well.
And then there was brunch...
I spent days (weeks) scouring Pinterest for the best fall appetizers and drinks (hello apple pie shots!), and we ended up with quite a spread.
Highlights included an Ina Garten style cheese board...
Cranberry Brie Bites
Pear, Blue Cheese & Walnut Strudels
Pumpkin Pecan Baked Brie (made by my sister)
French Onion Soup Crostini
Pumpkin "Fluff" Dip (I adapted this recipe from 100 Days of Real Food by adding double cream cheese, maple syrup and spices, and folding it together with a batch of homemade whipped cream - it was super fluffy!)
Pesto Pull-Apart Bread (I also made a Rosemary Parmesan Pull-Apart Bread with some rosemary olive oil I had, and it was just as a big of a hit as the pesto one. Just depends on your herb preference)
There were a few other snacks around as well, but I would say the absolute biggest winner of the night was a very unassuming dish of baked cheesy Jalapeno Corn Dip. This stuff got devoured so fast and I've had multiple requests for the recipe. There are tons of versions out on Pinterest and elsewhere and really they're all good (my friend Cathleen started this dip trend at a BBQ over the summer, and my friend Heather makes a great version in the crock pot), but I think this is one of the best ones I've tried. I had some leftover gruyere cheese from the French onion soup crostini, so I spread that all over the top of it before baking. The gruyere sends it over the top!
The party season continued this weekend with Riker's 3rd birthday party (3rd!). I cannot believe my sweet little boy is three years old already. The time has flown. Rather than doing a big party this year, we had a small family dinner & cake at home.
I let Riker pick his birthday dinner, and he picked all his favorites:
- Cheese & crackers (He picked two special cheeses from a gourmet cheese shop at a Christmas Village we took him to last weekend)
- Carrots & hummus
- Baked chicken
- Steamed broccoli
- Homemade mac & cheese (do you think I grated enough cheese for 12 people?!)
And birthday cake of course!
The day after his birthday we took him to Storybookland for their Christmas light show and rides. He's actually big enough now to ride roller coasters and all. I'm in shock. Love this little man and all the joy and laughter he has brought our house!
The next few weeks will be filled with Christmas festivities and then a family ski & waterpark trip to the Poconos, all of which I'm really looking forward to. I hope your holiday season has been wonderful so far as well!
P.S. I don't get to blog as often as I'd like these days, but if you're on Instagram, I post lots of kitchen happenings and updates there. I'm at @MLBaratta if you want to check it out. :)
And now for that recipe...
Jalapeno Corn Dip
8 oz. package cream cheese
1 cup sour cream
8 oz. block of Monterey Jack, freshly grated2 jalapeños, seeded and choppedSalt and pepper (about a teaspoon each)
1 can corn, drained and dried on paper towels
1 cup gruyere cheese, freshly grated
Preheat oven to 400 degrees. Mix all ingredients except gruyere cheese in a large mixing bowl. Spread into a 2 quart baking dish and top with gruyere cheese. Bake for 20 minutes, until bubbling and slightly browned. Serve hot with tortilla chips (I like Garden of Eatin blue corn chips) or crostini.