Baby Shower 101

Baby Shower 101 is your number one source for planning a baby shower. Our free baby shower information will help you plan every aspect including baby shower ideas, games, party favors, drinks invitations and food for your baby shower. From shower invitations to the party games, we'll help make your baby shower a very memorable one. Baby Shower 101 will handle all of your baby shower needs!
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There is nothing like a little baby shower dessert recipes for accenting the baby shower food. Below we have listed the top baby shower desserts for you to choose from. Just reading them will make your mouth water and the mommy-to-be very happy!

Apple Crisp

15 to 20 apples, in a variety of brands, peeled and sliced
1/2 cup cinnamon and sugar mixture
1/2 to 1 cup apple cider or orange juice

2 cups bleached flour
2 cups sugar
2 sticks cold margarine

Preheat oven to 400 degrees. Layer sliced apples into an ungreased 13 by 9 by 2-inch pan. Sprinkle cinnamon and sugar mixture in between each layer. Use enough cinnamon and sugar to cover each layer. Once apples are to the top of the pan, cover with final layer of cinnamon and sugar and then pour either your apple cider or orange juice over the entire mixture. Mix the 3 toppings ingredients together with a mixer until it is crumbly. Cover the apples with the topping. Bake for 45 minutes. Cool and serve plain or with a scoop of vanilla ice cream.

Banana Chocolate Chip Bread

3 overripe bananas
3 cups flour
2 cup sugar
1 teaspoon baking soda
2 dashes salt
2 eggs
1/2 cup (1/2 stick) butter
1 cup sour cream
2 cups semi-sweet chocolate chips

Preheat oven to 325 degrees. Mash bananas in a large bowl. Add flour, sugar, baking soda, salt, egg and sour cream. Melt butter in microwave (or let soften out on your counter at room temperature ahead of time. Add butter to bowl, stir until just blended. Fold in chocolate chips. If you use butter that is softened at room temp, add it to the mashed bananas before rest of ingredients. Melted butter can be added at either step. Pour into 2 greased  loaf pans. Bake for 70 minutes.

Caramel Bars

63 Kraft caramels
1 cup evaporated milk
2 cups flour
2 cups oatmeal
1 1/2 cup brown sugar
1 tsp. baking soda
1 tsp. salt
1 1/2 cups butter
1 12oz pkg. chocolate chips
1/2 cup walnuts, chopped

Melt caramels with evaporated milk in double boiler. Mix flour, oat meal, brown sugar, soda, salt and butter. Press half of the mixture onto 10x15 cookie sheet and 8" square pan (3/4" thick). Bake at 350 for 5 minutes. Sprinkle chocolate chips and walnuts over crust. Spread caramel mixture on top then sprinkle with the remaining crumb mixture from crust. Bake 15-20 minutes until golden brown. Cut while warm.

Chocolate Chip Cookies

1 cup (2 sticks) unsalted butter, room temperature
1 cup firmly packed light-brown sugar
1/2 cup granulated sugar
1/2 teaspoon salt
1 teaspoon pure vanilla extract
1 large egg, room temperature
2 cups all-purpose flour
1/2 teaspoon baking soda
12 ounces semisweet chocolate, coarsely chopped

Preheat oven to 350 degrees. Line 2 baking sheets with parchment paper. Cream butter and both sugars until light and fluffy (about 4 minutes). Add salt and vanilla, and mix to combine. Add egg, and continue beating until well combined. In a medium bowl, whisk together flour and baking soda. Slowly add dry ingredients to butter mixture. Mix on low speed until just combined. Bake for 14 minutes.

Chocolate Chip Cookie Ice Cream Sandwich

1/2 cup chopped English toffee candy bar (Recommended: Heath Bar)
1 pint vanilla ice cream, slightly softened in the microwave
16 chocolate chip cookies
Multi-colored candy sprinkles

Mix the candy into the ice cream. Using an ice cream scoop, divide the ice cream among the flat sides of 8 of the cookies. Top the ice cream with the remaining cookies, flat sides down, and press down gently. Roll the edges of the sandwiches in the candy sprinkles. Freeze the ice-cream sandwiches, covered, overnight or at least 1 hour before baby shower.

Chocolate Crinkles

3 eggs
1 1/2 cups granulated sugar
4 ounces unsweetened chocolate, melted
1/2 cup vegetable oil
2 teaspoons baking powder
2 teaspoons vanilla
2 cups all purpose flour
Confectioners' sugar (sifted)

In a large mixing bowl, beat eggs, sugar, chocolate, oil, baking powder and vanilla with an electric mixer. Beat in as much of the flour with the mixer as possible and stir in the rest of the flour. Cover and chill for 2 hours. Shape dough into 1-inch balls. Roll balls in sifted confectioners' sugar and place 1 inch apart on ungreased cookie sheets. Bake at 375 degree for 8 to 10 minutes, until crackled in appearance. Transfer cookies to a wire rack to cool. Sprinkle with more confectioners' sugar if desired.

Chocolate Fondue

32 ounces of chocolate (semi-sweet and milk), grated
1 1/4 cup heavy cream
2 tsp instant coffee granules
2 tsp sugar
1 tsp vanilla extract

Melt the chocolate with the heavy cream. Mix in the instant coffee, vanilla extract, sugar, and hot water. Continue to heat, stirring frequently, until the mixture is smooth. Use angel food cake, strawberries, bananas and brownies for "dippers". You can also omit the coffee and add 2 tablespoons of almond extract for a nutty taste.

Chocolate Peanut Butter Balls

3/4 cup firmly packed light brown sugar
1/2 stick (1/4 cup) unsalted butter, melted and cooled
3/4 stick (6 tablespoons) unsalted butter
3/4 cup graham cracker crumbs
1 cup creamy peanut butter
1 12-ounce bag semisweet chocolate chips

In a bowl stir the brown sugar, 1/2 stick of the butter, graham cracker crumbs and peanut butter until the mixture is smooth. Cover and chill the mixture for 1 hour or until it is firm enough to form into balls. Form teaspoonfuls of the mixture into balls and transfer the balls as they are formed to a baking sheet lined with wax paper. In a metal bowl set over a pan of barely simmering water, melt the chocolate chips with the remaining 3/4 stick butter, stirring until the mixture is smooth, and let the chocolate mixture cool. Dip the balls into the chocolate mixture with a fork, coating them well and letting the excess drip off, transfer them as they are coated to the baking sheet. Chill the balls covered loosely for at least overnight or at least 1 hour before the baby shower. Recipe makes about 40 chocolate peanut butter balls.

Cinnamon Apple Crisp

1 cup firmly packed golden brown sugar
1 tablespoon ground cinnamon
3 1/2 pounds Granny Smith apples, peeled, cored, sliced
1 cup all purpose flour
1 cup sugar
1 cup (2 sticks) chilled unsalted butter, cut into pieces

Preheat oven to 450 degrees. Butter 13x9x2-inch glass baking dish. Combine brown sugar and cinnamon in large bowl. Add apples and toss to coat. Transfer apple mixture to prepared dish. Combine flour, 1 cup sugar and butter in medium bowl. Using pastry blender or fingertips, blend ingredients until coarse meal forms. Spread flour mixture evenly over apples. Bake crisp for 20 minutes. Reduce oven temperature to 350 degrees. Bake crisp until apples are tender and topping is golden brown (about 30 minutes). Let stand 15 minutes before serving.

Cinnamon Swirl Coffee Cake

1 3/4 cups sugar
1/2 cup chopped walnuts, toasted
1 tablespoon ground cinnamon
1 tablespoon unsweetened cocoa powder
3 cups all purpose flour
1 tablespoon baking powder
3/4 teaspoon salt
1 1/2 sticks unsalted butter, room temperature
4 large eggs
1 tablespoon vanilla extract
1 cup whole milk

Preheat oven to 350 degrees. Butter 10-inch-diameter by 4-inch-deep angel food cake pan; dust with flour. Mix 1/2 cup sugar, walnuts, cinnamon and cocoa in small bowl. Sift flour, baking powder and salt into medium bowl. Beat butter in large bowl until smooth. Gradually beat in remaining 1 1/4 cups sugar. Beat in eggs 1 at a time, then vanilla. Mix in dry ingredients in 3 additions alternately with milk in 2 additions. Spoon 1/3 of batter into prepared pan. Sprinkle with half of walnut mixture. Top with half of remaining batter, then remaining walnut mixture and remaining batter. Using knife, cut through batter to swirl walnut mixture. Bake cake until a toothpick inserted near center comes out clean - about 55 minutes. Cool cake in pan on rack. Recipe can be made 1 day ahead. Cover pan with foil; store at room temperature. Cut around pan sides and center tube to loosen cake. Turn cake out; transfer cake, rounded side up, to plate.

Flourless Chocolate Cake

6 tablespoons unsalted butter, plus more or greasing the pan
1 1/4 cups granulated sugar
6 large eggs, separated
5 tablespoons instant espresso
6 tablespoons Dutch-processed cocoa powder (Droste is recommended)
6 tablespoons dark rum or Marsala
1 1/2 cups ground, toasted, blanched almonds
All-purpose flour, for coating the pan
Confectioners' sugar, for dusting

Melt the butter in a glass bowl over simmering water. Once the butter melts, whisk in the sugar and the egg yolks, and cook for 5 minutes, stirring constantly so that the eggs become ribbon-like and light in color (don't scramble.) Whisk in the coffee, cocoa powder, rum and almonds, and continue cooking, stirring constantly, until the mixture becomes smooth and creamy. Transfer the cake mixture to a mixing bowl and set aside. Preheat the oven to 375 degrees. Butter and flour a 9-inch round cake pan.

In a separate mixing bowl, beat the egg whites until the just begin to stiffen and hold soft peaks. Be sure to stop before they form hard peaks. Gently fold the whites into the chocolate mixture. Pour the batter into the prepared pan and bake until firm and beginning to separate from the sides, about 30 minutes. Remove from the oven and allow to cool for 30 minutes more. Flip cake over, dust with confectioners' sugar and cut into wedges before serving.

Glazed Raspberry Heart Scones

2 cups all purpose flour
1/3 cup sugar
2 teaspoons baking powder
1/2 teaspoon salt
5 tablespoons chilled unsalted butter, cut into 1/2-inch pieces
1 cup plus 3 tablespoons whipping cream
1/3 cup (about) raspberry jam (do not use seedless)
1/2 cup powdered sugar
1/4 teaspoon rose water (optional)

Preheat oven to 400 degrees. Mix flour, sugar, baking powder, and 1/2 teaspoon salt in large bowl. Add butter; rub in with fingertips until mixture resembles fine meal. Gradually add 1 cup cream, mixing until dough comes together. Turn dough out onto sheet of foil; pat to 1/2-inch thickness. Cut out scones using 3-inch heart-shaped or round cookie cutter. Gather scraps; pat to 1/2-inch thickness and cut out additional scones. Using floured knife, start at point of each heart and cut horizontally halfway through scones; fill with 1 generous teaspoon jam (jam will show at edges). Transfer to baking sheet. Bake scones until brown, about 18 minutes. Transfer to rack; cool scones until slightly warm. Mix powdered sugar, remaining 3 tablespoons cream and rose water in bowl to blend. Spread glaze over scones. Serve slightly warm or at room temperature.

Lemon Poppy Seed Cake

3 tablespoons milk
3 large eggs
1 1/2 teaspoon vanilla
1 1/2 cup sifted cake flour
3/4 cup granulated sugar
3/4 teaspoon baking powder
1/4 teaspoon salt
13 tablespoons soft butter (3/4 cup plus 1 tablespoon)
1 tablespoon finely grated lemon peel
3 tablespoon poppy seeds

Lemon Syrup
1/4 cup sugar
1/4 cup lemon juice

Preheat oven to 350 degrees. Grease a loaf pan, line with parchment or waxed paper, then grease and flour the paper. Combine milk, eggs and vanilla medium bowl. In large mixing bowl combine dry ingredients and mix on low 30 seconds to blend. Add butter and 1/2 egg mixture. Mix on low speed until moist. Increase to medium speed (high speed if using hand mixer) and beat 1 minute. Scrape down sides. Gradually add the remaining egg mixture in 2 batches, beating 20 seconds after each addition. Scrape down the sides. Butter and flour a loaf pan, or line with Scrape batter into pan and smooth top with spatula. Bake 55-65 minutes, until toothpick inserted into center comes out clean. Cover loosely with buttered foil after 30 minutes to prevent over-browning. Heat the sugar and lemon juice in a saucepan until dissolved.

As soon as the cake comes out of the oven, place the pan on a wire rack. Poke the cake all over with a wooden skewer or wire tester, then brush half the glaze over it. After 10 minutes, loosen the sides of the cake and invert it onto a greased wire rack. Poke the bottom of the cake all over and brush it with some of the glaze, then re-invert onto the rack and brush sides. Allow cake to cool completely. Wrap the cake in plastic wrap and serve at room temperature.

Mocha Torte Dessert

1 chocolate cake mix

1/2 cup semi-sweet chocolate chips
2 tablespoons hot water
2 tablespoons instant coffee grounds
1/4 cup sugar
1 1/4 cup whipping cream

Prepare cake mix according to package directions. Bake in 2 8" round pans, greased and lined with wax paper. Cool cakes and turn out onto wire racks. Split each cake into 2 with a serrated knife so you have 4 thin round cakes. Combine chocolate chips, water coffee grounds and sugar in a small heavy saucepan. Heat mixture, stirring it until smooth, then allow to cool. Whip cream until it starts to thicken. Add chocolate mixture and whip until stiff. Spread filling between layers and on top of cake slices. Chill at least one hour before serving. Decorate with shaved chocolate.

Peach Cobbler

6 cups of fresh peaches

1/2 cup of milk
1/2 cup sugar
1/2 cup flour
1 1/2 tsp baking powder
1/2 stick of butter

1 cup flour
3/4 cup brown sugar
4 tbsp butter

Cut up and peel peaches. Put peaches in a bowl with 1/2 cup of sugar and let stand about 15 minutes until juice forms. In another bowl mix together milk, sugar, flour and baking powder. Set aside. Melt butter and pour it into a 2 quart baking dish. Spread batter over the butter and spoon peaches on top. For the topping, mix together 1 cup of flour with the brown sugar and butter. Sprinkle topping on top of the peaches. Bake at 350 degrees for an hour or until the dough underneath is done.

Peanut Butter Cookies

1 stick unsalted butter (8 tablespoons)
3/4 cup smooth peanut butter
1/2 cup granulated sugar
1/2 cup packed dark-brown sugar
1 large egg
1/2 teaspoon pure vanilla extract
1 cup all-purpose flour
3/4 teaspoon baking soda
Dry-roasted, salted peanuts, for sprinkling (optional)

Heat oven to 350 degrees. Line several baking sheets with parchment paper, and set aside. In the bowl of an electric mixer fitted with the paddle attachment, cream butter, peanut butter, and both sugars together until light and fluffy. Add egg and vanilla, and mix on medium speed until well combined. In a medium mixing bowl, sift flour and baking soda together. Add to the butter mixture, and beat just to combine. Scoop out 2 tablespoons of dough, shape into a ball, and place on one of the prepared baking sheets. Repeat with remaining dough, placing scoops 3 inches apart. Dip the tines of a fork in warm water; press the dough balls lightly with the back of the fork to flatten them slightly (dip the fork back in the water for each dough ball, to prevent sticking). Sprinkle with a few peanuts, if desired. Transfer to the oven, and bake until golden brown, 18 to 20 minutes, rotating the baking sheets between the oven shelves halfway through baking. Transfer baking sheets to a wire rack to cool.

Peanut Butter-Oatmeal Cookies

2 cups quick cooking oats
2 cups all-purpose flour
1 teaspoon baking powder
1 teaspoon baking soda
1/4 teaspoon salt
1 cup (2 sticks) Shedds Spread Country Crock® Spread
1 cup creamy or chunky peanut butter
1 cup sugar
1 cup firmly packed light brown sugar
2 egg(s)
1 teaspoon vanilla extract
1 package 12-ounce semi-sweet chocolate chips (optional)

Preheat oven to 350 degrees. In small bowl, combine oats, flour, baking powder, baking soda and salt; set aside. In large bowl, with electric mixer on medium speed, beat Shedd's Spread and peanut butter until smooth. Beat in sugars, then eggs and vanilla until blended. Blend in flour mixture just until blended. On ungreased baking sheets, drop dough by rounded tablespoonfuls, 2 inches apart. Bake 13 minutes or until lightly golden. Remove cookies to wire rack and cool completely.

Pecan Tassies

1 cup margarine
6 ounces cream cheese
2 cups sifted flour

1 box light brown sugar
3 eggs -- beaten
3 tablespoons margarine
1/4 teaspoon vanilla
1/2 cup chopped pecans
1/2 cup golden raisins
A dash of salt

Work softened margarine and cream cheese with a fork until smooth. Add flour in slowly and work into smooth dough. Chill. Shape into 1 1/4-inch balls; press into small muffin pans to make shells. For the filling, slowly beat sugar into the eggs. Mix in margarine, salt, and vanilla. Put 5-6 raisins and 1/2 teaspoon nuts in each shell. Add filling and top with a few nuts. Bake at 350 degrees for 25 minutes or until set. Recipe is best made 1 to 2 days ahead of the baby shower. Makes about 48. Put wax paper between layers to store.

Pistachio Bark

1 package Nestle semi-sweet chocolate chips (12 ounces)
1 cup pistachios

Melt chocolate chips in the microwave, 2 minutes on high. Be careful melting the chocolate in the microwave. If it starts looking melted, you've overheated it. The chips retain their shape but the inside is creamy, so you stir them to get them completely smooth. Stir in the nuts and then pour onto a wax-paper-lined cookie sheet. Set in freezer until hard, 15- 30 min. The recipe makes sixteen 1-ounce portions.

Sour Cream Coffee Cake

1/2 lb. butter
1 cup sugar
2 eggs
2 c flour
1 tsp baking powder
1 tsp baking soda
1/4 tsp salt
1 cup sour cream (can use light)
1 tsp vanilla

1/2 cup brown sugar
1 tsp cinnamon
1 cup chopped walnuts
1 cup chocolate chips

Combine topping ingredients in a bowl and mix well. Set aside. In a separate bowl, cream butter, sugar and vanilla. Beat in eggs. Combine dry ingredients and add to batter, alternating with sour cream. Pour 1/2 batter into well-greased spring form pan. Sprinkle with 1/2 the topping, then the rest of the batter, then the rest of the topping. Make more topping if you want it extra crumbly. Bake at 350 degrees for approximately 45 minutes to an 1 hour.

Strawberry Flowers

32 medium strawberries
1 8-ounce package cream cheese, softened
3 tablespoons powdered sugar
1/4 teaspoon almond extract
2 tablespoons semisweet chocolate, grated

Cut a thin slice from the stem end of each strawberry, allowing the berries to stand upright. Place berries, cut side down, on a serving platter. Cut each berry into 4 wedges, cutting to but not through bottoms. Fan wedges slightly and set aside. Combine cream cheese, sugar and almond extract in a mixing bowl. Using an electric mixer beat at medium speed until light and fluffy. Fold in grated chocolate. Spoon mixture into a decorating bag fitted with a large star tip. Pipe cream cheese mixture into center of each berry. Chill until ready to serve. Makes 32 strawberries.

Sugar Cookies

1 cup butter, unsalted
1 cup white sugar
2 eggs, lightly beaten
1 teaspoon vanilla
3 cups flour
2 teaspoons baking powder
1 teaspoon salt

In a bowl, cream the butter and sugar. Beat in the eggs and vanilla. In a second bowl, combine and mix well the flour, baking powder, and salt. Stir flour into butter mixture 1 cup at a time. Chill dough for 3 to 4 hours. Roll out dough and cut into shapes with cookie cutters or a knife. Brush with milk and sprinkle with colored sugar. Bake on a sheet pan or a parchment lined sheet pan in a preheated 350 degree F oven for 10 to 15 minutes depending on the size of the cookie. Remove cookies to a rack to cool completely.


3 cups (10 ounces) sliced almonds
1 stick (1/2 cup) unsalted butter, softened
1 1/2 cups sugar
1/3 cup water
1 tablespoon fresh lemon juice
1/2 teaspoon vanilla
1/4 teaspoon salt
6 ounces fine-quality bittersweet chocolate (not sweetened)
Preheat oven to 350 degrees and oil a large baking sheet.

In a large baking pan spread almonds evenly and toast in the middle of the oven, stirring nuts halfway through toasting until golden, about 10 minutes. In a 3-quart heavy saucepan bring butter, sugar, water, lemon juice, vanilla, and salt to a boil over moderate heat, stirring with a wooden spoon. Boil mixture, without stirring, swirling pan occasionally, until deep golden, about 12 minutes. Remove pan from heat and stir in two-thirds of the almonds. Immediately pour toffee onto baking sheet and with an offset spatula spread into a thin layer. Carefully transfer baking sheet (it will be very hot) to a rack and cool toffee. Chop chocolate. In a double boiler or small metal bowl set over a saucepan of barely simmering water melt chocolate, stirring until smooth. Pour chocolate over cooled toffee and evenly spread with offset spatula. Sprinkle toffee with remaining almonds. Chill toffee, uncovered, until firm, about 1 hour. Break toffee into 2-inch pieces of "bark." Bark keeps, layered between sheets of wax paper in an airtight container at cool room temperature or chilled for 1 week.





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