Martha stewart baby shower food

Baby Shower Party Recipes | Martha Stewart

Staff Picks


Raisin Bran Muffins

Rating: 3.5 stars


Stir up this batch of hearty, low-fat morning treats. Kissed with brown sugar, they're moist and taste more indulgent than they are.

baked donuts

Baked Cake Donuts

While cake donuts are traditionally fried, they're just as delicious baked in the oven, with far less cleanup. Toss in powdered sugar or finish with a simple glaze and sprinkles or toasted coconut -- you can't go wrong!

bundt cake

Apple-Cinnamon Bundt Cake

Rating: 3.5 stars


This classic, moist Bundt cake will fill your home with the scent of comfort food.


Angel Food Cake

Rating: 3. 5 stars


There's a reason angel food cake is a favorite dessert—it's tender, light as air, and tastes, well, divine. What's more, it's virtually fat-free and uses just six ingredients.


Inspiration and Ideas


15 Cupcake Recipes That Are Just Right for a Baby Shower

Whether topped with swirls of frosting or a shiny glaze, decorated with flowers or piped lettering, cupcakes are the ultimate dessert for a party to celebrate a mom-to-be.


Brunch-Themed Baby Shower Recipes

For the mom-to-be who thinks brunch is a way of life, celebrate new life with a brunch-themed baby shower full of delectable dishes. These are the best recipes to make for the party.

muffins monkey stuffed annimal

Banana Muffins

Rating: 3. 5 stars


These banana muffins are moist and delicious and take only a half hour to bake in the oven—making them ideal for breakfast.

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Mix-and-Match French Macarons

Mix-and-Match French Macarons

Rating: 3.5 stars


Macarons are light-as-a-feather French cookies that can be assembled using any sweet fillings and bases that you please. Our best, step-by-step recipe for this sophisticated French dessert offers variations for vanilla bean, chocolate, peanut buttter, coconut, raspberry, and pistachio macarons.


Chocolate Macaroons

Looking for a sweet dessert to serve for Passover? This recipe for macaroons offers an intense chocolate flavor without ingredients (bread, wheat, oats, barley, spelt or rye) that are avoided during the Jewish holiday.

pink croquembouche pate a choux martha bakes

Pink Croquembouche

French for "crunch in the mouth," croquembouche is a tower of cream puffs held together by hot caramel. Martha makes the dessert even more showstopping by turning the pastries pink and filling them with strawberry buttercream.


Lemon Squares

Rating: 3.5 stars


Lemon squares combine the wonderful flavor of freshly squeezed lemon juice with just a few staples such as sugar, flour, eggs, and milk in this simple Lemon Squares dessert. But not only the ingredients are simple—the recipe is too.



Rating: 3.5 stars


Making this classic French pastry at home is easier than you think.


Rainbow Cake

Rating: 3.5 stars


This colorful layer cake from "Whisk Kid" blogger Kaitlin Flannery is ideal for a child's birthday party, or any time you want to make a big impression.


Mini Cheesecake Jars

Rating: 3.5 stars


Single-serving cheesecakes made in glass jars are adorable and easy mini alternatives to their full-size cousins. They bake in just half an hour and can be cooked a few days ahead of time.


Coconut Balls

Rating: 3.5 stars


Inspired by Mexican wedding cakes and Russian tea cakes, these rich, crumbly cookies get a hint of tropical flavor from flaked coconut.


Vanilla Fudge

Rating: 3.5 stars


A checkerboard of vanilla and chocolatesquares nestled in papercandy cups in contrastingcolors is a gift that's bothbeautiful and delicious.

mushroom tart

Mushroom-Gruyere Tart

The whole-wheat and olive oil crust for this savory tart is based on a recipe for crackers. The real surprise here is the addition of tahini in the crust; it makes the whole tart taste more complex. This recipe appears in our cookbook, "A New Way to Bake" (Clarkson Potter).


Mexican Wedding Cakes

Rating: 3.5 stars


These crumbly, sandy, nut-rich cookies are nearly always rolled twice in confectioners' sugar after baking, which is why there's so little sugar in the dough.

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Best Baby Shower Appetizer Recipes

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Our favorite appetizer recipes that are just right for a baby shower include crostini, deviled eggs, dips, meatballs, and more.

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easter appetizer table

Credit: John Kernick

There are so many directions you can take when throwing a party for expecting parents. Whether the main affair will be a bagel brunch, a themed luncheon, or a simple sandwich spread, you'll find plenty of ideas for appetizers here to whet your guests' appetites.

A few things to keep in mind as you plan: As with any gathering, it's nice to offer a range of foods that appeal to an array of tastes and dietary restrictions, including vegetarian and gluten-free. In this particular case, you may also want to skip foods that pregnant people are commonly advised to avoid, such as high mercury fish or raw fish, raw eggs, and processed meat (it's best to check with the parent-to-be first to see if there's anything specific they're not eating).

In this gallery you'll find options to suit any baby shower. In the "things on toast" category, there's an heirloom tomato bruschetta, smoked salmon on crackers, crostini featuring artichokes and Parmesan, and chicken salad that's great over toasted bread or sturdy crackers. We've also got dips aplenty, from a Green Goddess one rich with avocado and buttermilk to a miso-tahini dip to hummus that incorporates roasted beets and white beans.

There are also some delightful snacks, like spicy roasted chickpeas and deviled eggs loaded with fresh herbs. If you're looking for more substantial apps, try teriyaki meatballs or mini frittatas; you can easily double both recipes if need be.

If you're hosting the big event, select a variety of different options that will appeal to all guests, but especially to the parents-to-be. And, as always, we suggest setting out a few appetizers that can be served at room temperature before guests arrive, that way any hungry attendees can serve themselves before the main meal.



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Heirloom Tomato Bruschetta


Credit: Gabriela Herman

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You can use any variety of tomato you'd like to make these bruschetta, but we think a mix of heirlooms is especially nice. Red onion and basil give this appetizer additional flavor and are terrific complements to sweet tomatoes.

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Green Goddess Dip with Endive


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In this vibrant dip, creamy avocado and buttermilk pair nicely with fresh herbs and avocado. Don't be scared off by the anchovies; they add a savory, salty flavor that's not fishy.


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Spicy Roasted Chickpeas


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Consider adding a bowl of these chickpeas to the buffet table for guests avoiding gluten, as well as vegans, and, well, everyone who just loves a crunchy, spicy snack.

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Chive Blini with Creme Fraiche, Quail Eggs and Tarragon


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Bite-size blini are topped with chives, a dollop of rich crème fraîche, diminutive quail eggs, and trout roe in this elegant appetizer.

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Miso-Tahini Dip

Miso-Tahini Dip recipe

Credit: Chris Simpson

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Here's a lovely nutty-flavored dip that's great with asparagus if it's in season; if it's not, any vegetable you like will work, such as carrot sticks or snap peas.




7 of 15

Deviled Eggs with Relish

deviled eggs with relish

Credit: Emily Laurae

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A touch of sweet-tangy relish and a finishing sprinkle of paprika take classic deviled eggs from good to great. They'll be the first to disappear from the appetizer table. 

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Roasted Beet-White Bean Hummus


Credit: Johnny Miller

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This brilliantly-hued hummus fits the bill, whether you're going for a pink theme or just love sweet, earthy roasted beets. Creamy white beans stand in for the usual chickpeas.

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Homemade Cheese Straws


Credit: Sang An

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Store-bought cheese straws are usually tasty, but they can't rival the homemade version. For a variation, try rolling the puff pastry in poppy seeds, paprika, or sesame seeds.




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Creamy Broccoli-Spinach Dip

creamy broccoli spinach dip

Credit: Julia Gartland

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To make this refreshing update on spinach artichoke dip, you swap in fresh broccoli florets for canned artichokes. And since this version is served at room temperature, you don't even have to turn on the oven.

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Speedy Smoked Salmon Crackers


Credit: Hector Sanchez

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Another pink option, these two-bite crackers combine cream cheese, salmon, and buttery crackers. They get a little kick from horseradish and sliced radishes.

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Teriyaki Meatballs


Credit: Mike Krautter

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A quick and easy teriyaki sauce of soy sauce, honey, and rice vinegar glazes flavorful mini meatballs seasoned with garlic, ginger, and scallions.




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Artichoke Parmesan Crostini


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These easy-to-make crostini come together in a flash; plus, you can prepare the components ahead of time and just assemble them before serving.

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Chicken Salad with Avocado Dressing

Chicken Salad with Avocado Dressing

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A lighter take on chicken salad, this preparation relies on avocado instead of mayo, and you can spoon it onto crackers or toast for a lovely appetizer.

15 of 15

Mini Frittatas


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These little egg bites are adaptable in two ways: you can use any vegetables you like, from bell peppers to spinach to chopped asparagus. We also like that you can make them whenever is convenient, then just reheat them briefly before you're ready to serve them.




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    Martha Stewart | Picantecooking

    January 26, 2015

    • # American kitchen
    • # chef
    • # Martha Stewart

    Martha Stewart, a Polish-American with her maiden name Kostyra, was born in 1941 to a poor family of Polish migrants with five other children besides her. It was at home that she learned to run a household, cook, sew, and garden.

    After graduation, Martha Stewart received a partial scholarship to Barnard College in New York, where she modeled and appeared in television commercials.

    In 1961 she married Andy Stewart, whom she later divorced in 1989, keeping his surname. In 1965 their daughter Alexis was born.

    Martha Stewart, on her way to success, also worked as a stockbroker and ran a gourmet takeaway store in Westport, USA. She also organized parties and festive events, serving even the then President of the United States, Bill Clinton. In addition, she wrote articles for one of the most famous newspapers, The New York Times, and was the editor of House Beautiful magazine. All this experience helped her to publish her first book "Entertainment", about party planning. After that, there were dozens of books, this woman works so productively!

    Organizing parties does not go against cooking, which Martha Stewart has absorbed more than any other occupation and she persistently, for long hours in the kitchen, drills culinary science from books about French and Italian cuisine and practices cooking various recipes, working with perfectionism on the perfect look and feel. taste of cooked dishes. Perfectionism is a dominant trait in Martha Stewart. A trait that undeniably contributed to her success and what made her a terrible employer, as she repeatedly brought employees to tears due to excessive pickiness and total control.

    Also, this "female band", a financial genius and just a tireless worker, founded her own magazine "Martha Stewart Living" and the TV show of the same name, which for many years was amused by extreme popularity. It also allowed Martha Stewart to create her signature products, tableware, stationery, furniture and wall paints and sell everything in the KMART chain of stores.

    But like almost every successful person, there are darker sides of life in her biography that cause less delight, such as a 5-month prison sentence on charges of insider trading on the stock exchange. Also a divorce from a husband who cheated on Martha Stewart with her own assistant, reproaching that his successful wife never had time for him. A tense relationship with her daughter, who lacked a real mother and suffered under the "ideal housewife on the screen", so much so that she even released a biographical book about the difficult life of the star mother's daughter. All this only shows that everything in life is given at a certain price, rapid rise and fanatical work, although they bring financial and media success, they devastate life in other areas.

    For all that, Martha Stewart, a woman with a lot to learn, the main thing is not to forget about life balance.

    First of all, this is the desire to do everything better, insatiable energy and hard work, the desire to constantly learn and learn new things, and also not pay attention to what others say about you.

    In America itself, people are divided into those who love her and those who hate her, but both of them unequivocally claim that she has a lot to learn, so I want to present you with several of her cookbooks with magnificent, refined recipes and ideas.

    Good luck and inspiration!

    See also

    Cookbook: Martha's Stewart Cooking School

    January 26, 2015


    Martha's Stewart Cooking School: Lessons and Recipes for the Home Cook is full of organized recipes, basic and somewhat advanced, and well-illustrated cooking techniques. Reading and even just looking at the book, you can immediately feel the perfectionism of Martha Stewart in writing books. Everything is clear and understandable. The recipes are mostly classic, but very refined and beautifully illustrated. Just a godsend for beginners and amateurs, but somewhat interesting and unusual for more experienced chefs. The book is currently only available in English, as are most of Martha Stewart's books.

    The book Martha Stewart Cooking School: Lessons and Recipes for Home Cooks consists of the following sections:

    1) Introduction.

    2) Basics. The section describes the basic culinary rules, culinary equipment and accessories, herbs and seasonings.

    3) Broths and soups. A section with recipes for broths and soups, from chicken soup and cream soups to Japanese miso soups.

    4) Eggs. A section on how to boil, fry and even bake eggs and various recipes with them.

    5) Meat, fish and poultry. A section on how to bake, pan fry and grill, stew and boil meat, fish and poultry.

    6) Vegetables. A section with recipes and methods for cooking vegetables, as well as the basics of salad layout.

    7) Pasta. Homemade pasta recipes and recipes with them.

    6) Dried legumes and cereals. A section on how to cook dried legumes and cereals.

    7) Desserts. A section with recipes and techniques for baking and making desserts.

    This is one of those books that has more technical value to the cook than just a recipe database. I want to look into her when you even know how to cook or do something, in the hope: "Maybe she knows the best way?" :-). Everything is very well organized, the tables are thoughtfully drawn, the illustrations are well chosen, which makes the book a valuable, almost encyclopedic source of culinary knowledge.

    Some of Martha Stewart's basic cooking rules:

    1) Before cooking, re-read the recipe; Knowing what happens and when will help avoid problems at every stage of cooking;

    2) Cultivate good habits: keep your work surface clean and ready, put away and put things away while cooking;

    3) Don't try to speed things up, especially when you're doing something for the first time. Give yourself plenty of time and avoid quick denouements;

    4) Restrain your culinary ambitions, do not cook several dishes at the same time that require a lot of attention and time on the stove, learn to cook something very well and build on it;

    5) Take notes when you cook. Don't be discouraged,

    6) Master the basic cooking techniques and only then freely improvise creating your own versions of recipes; if something does not turn out as expected. With experience and practice, you will learn to cook anything successfully, and taking notes is the best way to remember what happened when you first cooked a dish.

    7) Ingredients are the most important thing in cooking. Buy wisely, focusing on quality, not quantity;

    8) Replace spices and dried herbs annually as they lose their flavor over time;

    9) Use your time effectively. Prepare meals or ingredients ahead of time whenever possible;

    10) When planning a reception, do not try to cook something for the first time.

    Learn more