Weekend Round-Up

Imagine getting a holiday cupcake with no calories!
Sock Cupcake

See how festive this looks- too bad it's inedible. I was recently at a brunch where the guests all received their own cute cupcake. You too can recreate this treat with the following simple directions to deconstruct.
You will need the following Ingredients (most found at Michaels or Dollar Tree). 
Clear plastic bag
ribbon
1 large sturdy cupcake holder
electrical tape (belt and buckle)
1 pair of ankle socks
1 lip gloss with a red top

Directions:

The bottom of the cupcake holder was cut out though I have seen others where the bottom was kept intact. 

The Santa belt and buckle were made with electrical tape. 
Roll the socks together and fit snugly into the cup.
Add lip gloss in the middle.
Place sock cupcake in a plastic bag and tie with a ribbon.
Other holiday options include: 
Valentine's Day using a glittery red cupcake holder, glue hearts on the cupcake holder.  
St. Patrick's Day using glittery green cupcake holder, glue shamrocks on cupcake holder.
Shower prizes 

An Edible Holiday Appetizer 

Shrimp, Avocado and Tomato Crostini
Garlicky shrimp mixed with diced avocados and tomatoes make for flavorful, yummy and colorful appetizer.  Make these bites ahead of time. Simply toast your baguette and prepare the shrimp mixture right before serving!

Cook's Notes: 
The recipe called for toasted baguette slices which I did not use since I only had on hand sourdough bread slices. Baguette slices would have made for smaller appetizers but this worked fine.  The larger ones made for a nice supper with fruit salad. 
The following ingredients using baguette slices make 8-10 or 6 larger ones. 
Recipe inspiration from damndelicious.net
Ingredients:

• 1 French baguette, ends trimmed and cut into 1/3-inch slices
• 2-3 TB. butter
• 3 cloves garlic, minced
• 1 shallot, diced or 3 TB, diced sweet onion
• 1/3 -1/2 cup diced red pepper
• 1 pound medium cooked shrimp, peeled and deveined
• 2 cups cherry tomatoes, halved
• 1 avocado, halved, peeled, seeded and diced
• 2 TB.chopped fresh parsley leaves or 1 TB. sired parsley flakes  
• 1 TB. freshly squeezed lemon juice, or more, to taste
• Kosher salt and freshly ground black pepper

Directions: 

• Preheat oven to 400 degrees.. Lightly oil a baking sheet or coat with nonstick spray.
• Place baguette slices in a single layer onto the prepared baking sheet. Place into oven and bake until lightly toasted, about 4 minutes a side. Set aside.
• Melt butter in a large skillet over medium high heat. Add garlic and shallot or onion and pepper, saute stirring frequently, until fragrant, about 2 minutes.
• Add shrimp and cook, stirring occasionally, about 2-3 minutes.
• Stir in tomatoes, avocado, parsley and lemon juice; season with salt and pepper, to taste.
• Top each baguette slice with shrimp mixture.
• Serve immediately.
  
  

Remember last holiday season I had these appetizers posted? Give them a second look.  
Cornbread Crostini- Thai Chicken Salad Cups-Pesto Cheese Cups  

 http://sockfairies.blogspot.com/2016/11/let-holiday-planning-begin.html

Walnut Cranberry Crostini 

http://sockfairies.blogspot.com/2013/11/appetizers-and-food-craft.html