My mom and I threw a baby shower for my cousin who is due in December. We decided to have it in late October. I’m a big fan of having parties weddings or events near holidays so you already have the decorations. I love multi-use things. So since my decorations for Halloween aren’t zombies and cobwebs and vomiting jack-o-lanterns I used what I already had.

I used a black metal tray, old fashioned silver trays work great too at Halloween especially when they are tarnished. I added 2 urns and 1 glass bowl. I put a fall looking wreath on the tallest urn and topped it with a cool Halloween top hat I found at Lafayette & Rushford Home. This beautiful shop in Winter Park on New England between Park Ave and Hannibal Square. Their displays really inspired me.

I added a small white pumpkin to the shorter urn and a taller pumpkin was just sitting to the side of the grouping. A Birchwood candle is in the glass bowl. I surrounded the whole thing with moss (you can buy it at Michaels or get it off a tree for free. If you do the free option be sure to microwave it first to kill any unseen bugs) I made simple burlap bows by taking about a 12″ piece of wide burlap ribbon and just tying it into a knot. Then wrapped black translucent ribbon and this cool twig/grapevine stuff I found at Michaels.

A lot of times I don’t know what I’m going to use to fill the space in so I look on Pinterest or I’ll just go to the craft store or grocery store and look at what they have. Usually something jumps out at me.

You want to start with a tray or something that will tie everything together. Like how your area rugs connects your couch and chairs in the living room. I like to use odd numbers so 3 vases or urn in different sizes. You want them to taper down not be all the same size. When you add stuff to the vases or urns keep that in mind too you don’t want to add stuff that then makes everything the same size. Pick one of the vessels to put your focal point in. The thing that will stand out the most. In my case it was the wreath and hat.

Then fill in the space around everything, I used moss and ribbons.

You want the table to look full, so use different height serving pieces like cake stands or urns with a plate on top mixed in with the platters on the table. And them place them close together.

The platters and napkins and dishes don’t have to all match but they have to go together some how. I used mercury glass, white platters, and rustic wooden pieces. If it was Christmas you could use different Christmas plates mixed with crystal and white dishes just make sure the Christmas patterns compliment each other.

I set up an area for the water,
if I had been serving alcohol this would have been the bar.

And used a Keurig machine for the coffee and tea options. It works great, then everyone can have what they want and it’s fresh the whole party. I would suggest getting the larger version with the large reservoir so you only have to refill it once or twice. And a little framed note with instructions on how to use it. Lots of people have them but each one comes with different instructions.
I added hazelnut, caramel, and chocolate syrups from Starbucks.
Pumpkin pie spice and Sea salt. Honey, cream, and sugar cubes
so people could fancy up their drinks if they wanted to.

I always try to have a mix of meat, carbs, something fresh, cheese, and dips.
And it always needs to be good at room temperature.
It’s a pain to try to keep things hot or cold.
You also don’t want something that will get gross if it sits out too long
– hard and crusty, soggy, or separate.

The party was at 10am so I went with a fall brunch theme for the food.
If I can I’d rather do finger food. It’s a lot easier for the guests to eat
while holding a plate and they can sample lots of different things.
And everyone will find something they like.

The Menu

Sausage Balls

Flatbread Pinwheels with Pimento Cheese and Green Olives

Dates stuffed with Manchego Cheese and Pecans

Goat Cheese Log rolled in chopped Apricots and Pistachios

Warmed Brie with Apple Chutney

Pumpkin Pie Dip with Bischoff Cookies and Apples

 Bloody Mary Bites

Mocha Mousse Parfaits with Roasted Hazelnuts
Chocolate Biscotti Crumble and Espresso Beans

The Recipes

Sausage Balls
are the Jimmy Dean recipe.

Flatbread Pinwheels with Pimento Cheese and Green Olives
I used a package of flatbread from the deli but you could also use a tortilla.
Just don’t put them in the refrigerator before you use them or
they will get too dry and crack when you roll them.
Just spread pimento cheese from the deli on the flatbread,
sprinkle with chopped green olives and roll up tightly.
Leave the roll uncut and put it in a container overnight to firm up.
Using a serrated knife cut into wheels about as thick as your thumb

Dates Stuffed with Manchego Cheese and Pecans
Pretty much self explanatory – slice the date and add a sliver of cheese and a pecan
You can make these the day before and just keep them in the fridge,
covered until ready to plate. I topped them with
Smoked Bacon salt from The Spice and Tea Exchange

 Goat Cheese Log with chopped Apricots and Pistachios
Let a log of goat cheese come to room temperature so it softens
Roll it in chopped apricots and pistachios.
You can make this the day before too.

Warmed Brie with Apple Chutney
You can make the chutney the day before then warm it up in the microwave before pouring it over the brie. Chop a couple of apples, red and green, and an onion, sauté them in butter to soften Add brown sugar, lemon juice, craisins, salt, pepper, and a tablespoon or so of apple cider vinegar Cook until everything is soft. Store in an airtight container in the refrigerator over night. Cut the top off the brie and warm in the oven a few minutes until it’s a little gooey then top with the chutney

Pumpkin Pie Dip with Bischoff Cookies and Apples
Mix 1 package spreadable cream cheese, 1 cup pumpkin pie filling, 1/4 cup sour cream 1 teaspoon cinnamon, 1/2 teaspoon ginger, 1/2 teaspoon vanilla Slices the apples and toss them in lemon juice and water to keep them from browning and don’t let the cookies and apples touch on the platter or the cookies will get soggy I sprinkled the dip with Caramel Salt from The Spice and Tea Exchange

Bloody Mary Bites
Top sliced cucumbers that have been drained and patted dry on a paper towel with Finely chopped tomatoes, onions, celery, and green olives and tossed with Bloody Mary spice mix from The Spice and Tea Exchange. Be sure to drain the tomatoes in a colander and then on a paper towel. Use a slotted spoon to avoid the accumulated liquid when scooping the tomatoes to top the cucumbers.
You can make the tomato mixture the night before
but I would wait to slice the cucumbers.

Mocha Mousse Parfaits with Roasted Hazelnuts
Chocolate Biscotti Crumble and Espresso Beans
Easiest fancy dessert ever! I took Jell-O chocolate fudge pudding cups and added instant coffee to taste Let it sit a minute to make sure the coffee is dissolved Then carefully fold in extra creamy cool whip about equal parts pudding and cool whip Chop the hazelnuts and toast them in the oven Put the chocolate biscotti in a Ziploc bag and pound it to small crumbs Fill a clear glass about halfway with the mousse Sprinkle on the cookies then top with whipped cream Sprinkle with toasted hazelnuts, add a couple chocolate covered espresso beans and top with a jarred Bing cherry You can make everything the day before but it needs to be assembled the day of – so the cookies don’t get soggy