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Baby Shower Recipes

Hosting a baby shower and looking for some ideas on what treats to serve up to your guests?

We shared some delicous receipes that we have come accoss. We will continue to add to this page to give you more ideas and inspiration!


Non Alcoholic Cocktails with Shloer!

Check out Shloer's website for some great recipes and ideas on creating the perfect Cocktails & Mocktails to serve at your Baby Shower. There is something for everyone!


babyshowever-blanket-cakeBaby Blanket Cake

Courtesy of Good HouseKeeping (Images: Mark Thomas)


  • 2 1/2 cup(s) all-purpose flour
  • 2 teaspoon(s) baking soda
  • 2 teaspoon(s) ground cinnamon
  • 1 teaspoon(s) baking powder
  • 1 teaspoon(s) salt
  • 1/2 teaspoon(s) ground nutmeg
  • 4 large eggs
  • 1 cup(s) granulated sugar
  • 3/4 cup(s) (packed) light brown sugar
  • 1 cup(s) vegetable oil
  • 1 tablespoon(s) vanilla extract
  • 3 cup(s) (loosely packed) shredded carrots
  • 1 cup(s) walnuts, chopped
  • 3/4 cup(s) dark raisins
  • 1 can(s) (8- to 8 1/4-ounce) crushed pineapple in unsweetened pineapple juice
  • 2  recipes Cream-Cheese Frosting, see directions for link to recipe
  • Red and blue food-color paste


  • Preheat oven to 350 degrees F. Grease 13" by 9" metal baking pan. Line bottom with waxed paper, grease paper.
  • Dust pan with flour.
  • In medium bowl, combine flour, baking soda, cinnamon, baking powder, salt, and nutmeg, set aside.
  • In large bowl, with mixer at medium-high speed, beat eggs until blended. Gradually add granulated sugar,then brown sugar, beat 2 minutes, constantly scraping bowl with rubber spatula. Beat in oil and vanilla.
  • With mixer at low speed, add flour mixture and beat until smooth, about 1 minute, constantly scraping bowl with rubber spatula. Fold in shredded carrots, chopped walnuts, raisins, and pineapple with its juice.
  • Pour batter into pan. Bake 55 to 60 minutes until toothpick inserted in center of cake comes out clean,
  • with a few moist crumbs attached.
  • Cool cake in pan on wire rack 10 minutes.
  • Invert cake onto wire rack and remove waxed paper, cool completely.
  • Prepare Cream-Cheese Frosting.
  • Transfer cake, bottom side up, to large platter or tray.
  • With metal spatula, spread 1 3/4 cups frosting over top and sides of cake, spreading frosting thinner on top of cake (it will be decorated with additional frosting later).  Spoon 1 1/4 cups frosting into decorating bag fitted with a small star tip (1/4-inch opening).
  • Tint half of remaining frosting light pink and half light blue.
  • Spoon pink and blue frostings into decorating bags, each fitted with a small writing tip (1/8-inch opening).  Outline grid on top of cake: Using a toothpick or the tip of a knife, lightly draw 3 evenly spaced lines lengthwise on cake.
  • Then, draw 5 evenly spaced lines crosswise on cake to make 24 boxes. With pink frosting, pipe a series of parallel lines in 1 box, making sure to leave a 1/4-inch border all around lines within box. Repeat with blue frosting in an adjacent box.
  • Continue, alternating colors, until all boxes are filled in.
  • With white frosting, pipe stars in open spaces on cake between pink and blue squares and around top edge. With pink and/or blue frosting, pipe lines down corners of cake to resemble tassels of blanket.

Pretty-in-Pink Strawberry Cupcakes

The mom-to-be has found out she's having a girl, so you know the perfect color palette for her shower: pink, pink, and more pink! But don't stop with the decorations. Add these tempting pink treats to the menu.
Is your friend having a boy? Don't despair: Prepare the perfect blue-themed baby shower eats for her celebration. By Quick & Simple Staff (Image: Erik Rank) Ingredients

Cupcake Recipe

  • 1 package(s) (18 1/4-oz.) cake mix, plain white or yellow
  • 1 package(s) (3-oz.) strawberry gelatin
  • 1 cup(s) (finely chopped fresh) strawberries, with juice (from 1 1/2 cups whole berries)
  • 3/4 cup(s) milk
  • 3/4 cup(s) vegetable oil
  • 4 large eggs

Frosting Recipe

  • 1 package(s) (8-oz.) cream cheese, reduced-fat, at room temperature
  • 4 tablespoon(s) (1/2 stick) butter, unsalted, at room temperature
  • 3 cup(s) (up to 3 1/2 cups) confectioners’ sugar, sifted
  • 1/2 cup(s) (fresh ) strawberries, mashed and drained (3/4 cup hulled berries)
  • sprinkles, pink and white, for garnish (optional)
  • 24 slice(s) strawberry, for garnish (optional)


  • Place a rack in the center of the oven and preheat to 350 degrees F. Line 24 cupcake cups with paper liners.
  • Combine the cake mix, gelatin, strawberries and juice, milk, oil and eggs in a large mixing bowl. Blend with an electric mixer on low speed for 30 seconds. Stop the machine and scrape down the sides of the bowl. Increase mixer speed to medium and beat 2 minutes more, scraping down sides again if needed. Spoon about 1/3 cup batter into each lined cupcake cup, filling it 3/4 full. (You will get between 22 and 24 cupcakes; remove empty liners, if any.) Place pans side by side in the oven.
  • Bake until cupcakes are lightly golden and spring back when pressed gently with a finger, 20 to 25 minutes. Remove from oven, place pans on wire racks to cool for 5 minutes, then remove cupcakes to wire racks to cool for another 15 minutes.
  • Meanwhile, prepare frosting: Blend cream cheese and butter in large mixing bowl with electric mixer on low speed until combined, 30 seconds. Stop mixer and add 3 cups confectioners’ sugar and the mashed strawberries. Mix on low speed until incorporated, 1 minute. Increase speed to medium and blend until frosting is fluffy, 30 to 45 seconds longer, adding up to 1/2 cup more sugar if needed to get a spreadable consistency.
  • Place a heaping tablespoon of frosting on each cupcake and swirl to spread it out with back of spoon. Refrigerate, uncovered, until frosting sets, 20 minutes. Decorate with sprinkles and strawberry slices, if desired.



babyshower-berry-lemonadeBerry Lemonade

Courtesy of good house keeping ( Iamge James Baigrie)

Trriple-tested at the Good Housekeeping Research Institute We added sweet raspberries and blackberries to traditional lemonade to create this summer beverage, perfect for summer gatherings. Add muddled fresh mint for an alternate twist.


  • 8 cup(s) cold water
  • 2 cup(s) sugar
  • 3 cup(s) (from 15 to 16 medium lemons) fresh lemon juice
  • 3 strip(s) (3 inches by 1 inch each) lemon peel
  • 1 cup(s) raspberries
  • 1 cup(s) blackberries
  • Ice cubes
  • Seltzer or club soda


  • Prepare sugar syrup: In 4-quart saucepan, heat 4 cups water with sugar and lemon peel to boiling over high heat, stirring occasionally. Cover saucepan and boil 3 minutes. Remove saucepan from heat.
  • Meanwhile, in food processor, pulse berries until pureed. Pour into medium-mesh sieve set over large bowl and press berry mixture with back of spoon to remove seeds; discard seeds.
  • Remove peel from syrup; stir syrup into berry puree with lemon juice and remaining 4 cups water. Makes 13 cups. Pour into large pitcher with tight-fitting lid. Cover and refrigerate until cold, at least 3 hours or up to 2 days. Serve over ice. Add seltzer to taste; garnish with berries and lemon slices.



babyshower-deep-dish-bumbleberry-pieDeep-Dish Bumbleberry Pie

Thanks to Good housekeeping for this delicious recepie. We all love a good piece of warm pie with a spoon of ice cream (image by Antonis Achilleos)


  • 2 1/4 cup(s) all-purpose flour
  • 1/2 teaspoon(s) salt
  • 1/2 cup(s) (1 stick) butter or margarine, cold, cut into pieces
  • 1/4 cup(s) vegetable shortening
  • 5 tablespoon(s) (more as needed) ice water

Berry Filling

  • 3/4 cup(s) sugar
  • 1/4 cup(s) cornstarch
  • 2 large (1 pound) Golden Delicious apples, peeled, cored, and cut into 3/4-inch chunks
  • 5 cup(s) assorted berries such as blueberries, raspberries, blackberries, and sliced strawberries
  • 1 tablespoon(s) milk or cream
  • 2 teaspoon(s) sugar


  • Prepare Pastry: In large bowl, combine flour and salt. With pastry blender or 2 knives used scissors-fashion, cut in butter and shortening until mixture resembles coarse crumbs.
  • Sprinkle in ice water, 1 tablespoon at a time, mixing lightly with fork after each addition until dough is just moist enough to hold together.
  • Shape dough into 2 disks, 1 slightly larger than the other. Wrap each disk in plastic wrap and refrigerate at least 30 minutes or overnight. (If chilled overnight, let dough stand 30 minutes at room temperature before rolling.)
  • Prepare Berry Filling: In large bowl, combine sugar and cornstarch. Add apples and berries; gently toss to combine.
  • Preheat oven to 450 degrees F. Adjust oven rack to lowest position in bottom of oven. Line large cookie sheet with foil; place in oven while oven preheats.
  • On lightly floured surface, with floured rolling pin, roll larger disk of dough into 13-inch round. Ease round into 9 1/2-inch deep-dish pie plate. Trim edge, leaving 1-inch overhang. Spoon filling into crust.
  • Roll remaining disk of dough into 12-inch round. With floured pastry wheel or knife, cut dough into 1-inch-wide strips. Brush edge of bottom crust with some milk. Place half of strips, about 3/4 inch apart, across top of pie. Place remaining strips perpendicular to first strips or use to weave a lattice. Trim ends, leaving 1-inch overhang. Press strip ends onto edge of bottom crust to seal. Turn overhang up and over ends of strips; pinch to seal and make a high fluted edge. Brush lattice with remaining milk; sprinkle with remaining 2 teaspoons sugar.
  • Place pie plate on hot foil-lined cookie sheet. Bake pie 20 minutes. Reset oven control to 375 degrees F. Bake pie 1 hour and 30 minutes longer or until filling bubbles and crust is deep golden brown. Cover pie loosely with foil after first hour of total baking time to prevent overbrowning. Cool pie on wire rack about 2 hours to serve warm, or cool completely to serve later.




Blueberries with Lemon Cream

Blending vanilla yogurt and reduced-fat cream cheese creates a topping that's as virtuous as it is delicious. Any fresh berry can be used in this recipe.
This is one of our favourites and it's from


  • 4 ounce(s) reduced-fat cream cheese (Neufchatel)
  • 3/4 cup(s) low-fat vanilla yogurt
  • 1 teaspoon(s) honey
  • 2 teaspoon(s) freshly grated lemon zest
  • 2 cup(s) fresh blueberries Directions
  • Using a fork, break up cream cheese in a medium bowl. Drain off any liquid from the yogurt; add yogurt to the bowl along with honey. Using an electric mixer, beat at high speed until light and creamy. Stir in lemon zest.
  • Layer the lemon cream and blueberries in dessert dishes or wineglasses. If not serving immediately, cover and refrigerate for up to 8 hours.


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