Up until three years ago we would always stay up until midnight to celebrate New Year's Day. Whether we went out and enjoyed the evening with friends or simply stayed home and shared a bottle of champagne we always made it until midnight and had a good time.
Three years ago I was 6 weeks pregnant with J. I was totally exhausted and could not make it past 10pm. I remember calling my parents to wish them Happy New Year and they were shocked that I wasn't staying up. Six weeks later they would then understand why I couldn't make it until midnight.
Now that J is here we still can't make it until midnight. We usually celebrate with him and then put him to bed around 8 and then celebrate just the two of us until 10pm. I find that we have just as much fun celebrating as a family of 3 as we did whenever we went out. I enjoy our family time so much and it's fun to see J laughing and dancing.
One thing that hasn't changed is the appetizers. Instead of having a big dinner we like to have appetizers and a few desserts. Early on in our relationship we would go out for a fun dinner but we would still come home and have a few appetizers. It's one of the only times of the year that we get to make a bunch of tiny apps and enjoy them.
I love making appetizers because you can have a few bites of everything and try a ton of different hings. Even with just the three of us I plan on making 3 or 4 appetizers and probably 2 mini desserts. We always end up having leftovers the next day which is fine with me. Some of our favorite appetizers over the years have been Instant Pot Buffalo Chicken Dip, Crab Artichoke Bread, Grilled Steak Crostini with Blue Cheese and Caramelized Onions, and a Trio of Homemade Cheese Balls.
This year I wanted to make something new so I did a trial run of these Creamy Mushroom Cups. It was the perfect time to do it because I received a large box of produce in the mail that had a ton of mushrooms in it. The mushrooms cups are made of puff pastry that is filled with a combination of mushrooms, onions, garlic, and cream cheese. It makes for a crispy, flaky outside and a warm and gooey inside.
I really liked the taste of the filling. It's a great meatless appetizer though my husband said it would also be good with sausage or crab meat mixed in with it. The recipe is fairly simple but it has a lot of flavors going on. The puff pastry is buttery and flaky while the mushrooms add a meatiness and the cream cheese is melted and tangy.
These cups are best eaten hot right out of the oven but can be left out and served warm for up to an hour. So this New Year's Eve give my Creamy Mushroom Cups a try!
- 1 sheet puff pastry, thawed
- 2 T. butter
- ½ onion, chopped
- 3 garlic cloves, minced
- 1 c. mushroom, chopped
- 1 t. thyme
- 2 T. white wine
- salt and pepper
- 6 oz cream cheese
- ¼ c. grated Parmesan cheese
- Preheat the oven to 350 degrees.
- Cut the puff pastry sheet into 10 equal pieces. Place each piece in a muffin cup. Place in the freezer.
- Meanwhile, heat a large skillet over medium heat.
- Add the butter and once melted add the onions, garlic, mushrooms, and thyme. Saute for 5 minutes.
- Add in the wine, salt and pepper.
- Remove from heat and mix in the cream cheese and Parmesan cheese. Mix well.
- Divide the mixture between the puff pastry cups.
- Bake for 20 minutes or until the puff pastry is golden.
- Remove from oven and let cool 5 minutes. Remove and enjoy.
Recipe from The Busy Baker
Nutrition Information:Yield: 10 Serving Size: 1
Amount Per Serving: Calories: 116Total Fat: 10gSaturated Fat: 5gTrans Fat: 0gUnsaturated Fat: 4gCholesterol: 25mgSodium: 150mgCarbohydrates: 4gFiber: 0gSugar: 1gProtein: 2g
New Year's Appetizers
- Bacon and Brie Wontons by That Recipe
- Brie and Pear Crostini with Honey-Balsamic Glaze by Sweet Beginnings
- Coconut Shrimp with Pineapple Salsa by Cheese Curd In Paradise
- Creamy Mushroom Cups by Hezzi-D's Books and Cooks
- Fusion Bruschetta by Art of Natural Living
- Green Herb Dip by Karen's Kitchen Stories
- Tomato Bread by Our Good Life