|Photo Courtesy of Rachelle Bendixon|
Have you ever been to a Baby Sprinkle? They seem to be quite trendy now. It's a smaller scaled spin on a traditional baby shower, where a small group of friends and family can "sprinkle" the new mom with necessities.
I recently had the pleasure of co-hosting a sweet baby sprinkle for my friend and work partner Melissa Skorpil. She is due with her first sweet bundle of joy in November.
The idea behind this sprinkle was to allow the guests to eat, drink and craft in a relaxed environment. No crazy games like tasting baby food, keeping track of clothes pins, etc. Rachele B (our friend and photography assistant) was in charge of the crafts and gifts. She made little stations all over the living room where the guests could either paint, stitch or applique on onesies, create cute finger-tip art on mini canvasses, or decoupage letters onto a wall-hanging for the nursery.
I must say that this was by far the most relaxed baby sprinkle I have ever co-hosted or attended. Having four hostesses broke all of the jobs up, from invites to food to crafts. I highly recommend this when taking on any party. Jennifer B and Jennifer K (Melissa's long-time friends) were in charge of invites and all the "woodland animal" decorations that were sprinkled throughout the room. They also made probably (in my book) the cutest baby diaper bassinet ever (another spin on a diaper cake).
Of course, I volunteered to make the food. Yes, I was a bit nervous at first to create a menu for her, however, when I sat back and really thought about it, it made perfect sense that I was in charge of this
*All photos taken by Rachele Bendixon unless otherwise stated.
|The Buffet Table|
Autumn Quinoa Salad with Orange Vinaigrette
3 C. Cooked cooled Quinoa
2 C. Diced Roasted Butternut Squash
1 Red Bell Pepper Diced
1 C. Thinly Sliced Sweet Peas
1/2 C. Thinly Sliced Red Onion
1 C. Goat Cheese Crumbles (Optional)
1 C. Pomegranate Seeds
4 C. Mixed Field Greens
Orange Slices for Garnish
1/2 C. Fresh Orange Juice
2 Tbsp Dijon Mustard
Salt & Pepper
1 Tbs. Honey
1/2 C. Olive Oil
Place all of the above in a mason jar, attach lid and shake vigorously until thick.
In a bowl, combine the quinoa, squash, bell pepper, peas and onion. Toss with 1/2 Cup of vinaigrette.
In a large salad bowl, lay mixed greens followed by the quinoa mixture. Sprinkle cheese and pom seeds over top. Serve remaining vinaigrette on the side. Garnish with orange slice.
Brussels & Apples Salad
In a bowl, combine the following
3 C. Thin Shaved Brussels Sprouts
2 Apples (thinly sliced)
1/2 C Blue Cheese Crumbles
1/2 C. Toasted Pecans
1/2 C. Balsamic Dressing
Line a bowl with mixed field greens. Top the greens with the brussels salad. Garnish with Larger thin slices of apples. Serve the rest of the dressing on the side.
|Caramel Dipped Pears with Melted Chocolate and Sea Salt. Photo By Kristina Wolter|
|Photo by: Kristina Wolter|
|Cheese Stuffed Rolls and Pesto Palmiers|
|Using craft paper and fresh foliage from my yard, I was able to create an inexpensive "woodland animal" themed table.|
|Image courtesy of Melissa Skorpil|
|That adorable Diaper Bassinet|
|Our painted/appliqued onesies. Image By Melissa Skorpil|