I'm co-hosting a baby shower on the first day of fall.

V

vicki-in-tucson

Well-known member
I think there will probably be about 20 people there. "Fall flavors" will be our theme for the food. My cohost is going to make several salads, depending on what comes in her co-op vegetable basket that weekend. We'll get some great bread as well.

I'm handling the sweet stuff. I have a great recipe for gingerbread, and I'm thinking about baking those pumpkin chocolate cookies posted above (for the youngsters in the crowd). I'm also going to make a chocolate cardamom cake, for those who like chocolate.

For drinks, I found a lovely-sounding punch recipe that uses cranberry tea and cider (it serves 40, so everyone better drink up!).

Am I missing anything? Any suggestions? I'm, happy to post recipes if anyone wants them.

 
How about some sort of fruit salad for those who can't have sweets or flour-based stuff?

 
Amanda_Illinois - Check the recipe I posted for Cinnamon Poundcake w/Apples and Honey ...>

It is a great recipe. Have a look. The recipe is at #7836. It was wonderful!

 
I was going to suggest something apple, but Gay beat me to it. How about

a German apple torte, apple crisp, apple cobbler, apple spice cake, or apple au gratin? If you want any of these recipes, just let me know.

Your selections sound very good though - so "autumn-y"! The chocolate cardamom cake is a different-sounding dessert. Could you please post? I've made cookies with cardamom and that spice gives a very earthy, mildly sweet flavor - so good!

 
or you could do fruit or pound cake and triple chocolate mess

I went to one about a year ago, and they had fruit( for dipping) and pound cake or other kinds of cakes, for dippng in triple chocolate mess. ladies loved the chocolate..
recipe:
Triple Chocolate Mess
1 package chocolate cake mix(any)
1 pint sour cream
1 pkg. instant chocolate pudding(any size)
1 6oz. bag chocolate chips
3/4 c. oil
4 eggs
1 c. water
Spray c.p. with non-stick spray. Mix all ingrediants. Cook on low for 6-8 hours Try not to lift the lid. Serve with ice cream.
I tried this with low fat cake mix,sour cream and fat free pudding. It turned out great! It is VERY rich, so be sure to have some ice cream in the house. A little goes a long way. Keeps in fidge for a while. Just heat and serve.

 
I always think of pears for fall. Poached pears on their own are nice, or a pear Tarte Tatin.

 
Chocolate Spice Bundt Cake with Chocolate Ganache

This was originally posted on Gail's by Peg W. I have made it many times, and folks really like it. The cardamom is a nice flavor twist.

Chocolate Spice Bundt Cake (serves 12)

Ingredients:
1 cup butter
1 1/2 cups sugar
4 eggs
6 ounces semisweet chocolate, melted
2 cups flour, sifted
1 1/2 teaspoons ground cardamom
1/4 teaspoon salt
2 teaspoons baking soda
1 cup sour cream

Ganache glaze:
1 cup heavy cream
6 ounces semisweet chocolate

Directions:
Preheat oven to 325 degrees and butter (do not flour) a 10-inch bundt pan.

Cream butter and sugar well and beat in eggs thoroughly. Add melted chocolate and mix well.

In a separate bowl, sift together the dry ingredients and add them alternately with the sour cream to the chocolate mixture. Beat well after each addition until batter is very smooth.

Pour batter into prepared pan, distributing it evenly with rubber spatula. Bake at 325 degrees for 45-50 minutes or until cake pulls away from sides of pan and a toothpick comes out clean from the center.

Cool in pan on a rack for 5 minutes, then turn over and release onto rack to finish cooling.

Ganache Glaze:
Heat cream in heavy saucepan until just below a boil. Add chocolate and stir constantly with wooden spoon until it is totally melted and competely merged with the cream. Cool until very warm but not hot. Pour over cooled gake generously, letting it drip attractively down the sides.

If you cover the cake completely with the glaze, it will stay moist longer; the cut edge of the cake should be covered with plastic wrap.

This glaze thickens as it gets cold. If you want it to set quickly, refridgerate for 30 minutes.
The glaze can also be used to sandwich cookies or as a cake filling. Keeps well at room temperature.

 
Ok, here's what I think my part of the menu will look like:

Fruit salad
Something with pears (TBD)
Gingerbread
Cinnamon Poundcake with Apples and Honey
Pumpkin Spice Bread

And maybe the Cinnamon Chocolate Bread if I haven't collapsed. The shower is on a Saturday--I'm thinking I need to take Friday off to bake!

Thanks for all the suggestions.

 
It's a wonderful cake. I brought it to my writer's workshop party.

Someone asked me for the recipe and solemnly told me that she would never bring it to a writer's workshop event so that we wouldn't duplicate desserts.

 
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