|Smoky Tahini Peas, Crab-Stuffed Mushrooms, Moroccan Chickpeas|
I wanted to make a few light, savory appetizers to accompany good conversation :) Since I had a busy week in lab, my aim was to use things I already had in my kitchen and wouldn't take too long to prepare. I ended up with peas in a smoky tahini dressing, crab-stuffed mushrooms and Moroccan spiced chickpeas.
We had quite the sweet lineup:
Meyer Lemon Shortbread from Jen (Tiny Urban Kitchen)
Almond Macaroons w/Chocolate Ganache from Elina (Healthy & Sane, Russian Bites)
my Pumpkin Spice Cinnamon Roll Cookies
Pretzel and Graham Cracker Chocolate Bars from Kerstin (Cake, Batter & Bowl)
Lemon Ricotta Cookies from Bridget (Yogurt & Berries)
Peanut Butter Butterscotch Rice Krispie Treats from Cara (Cara's Cravings)
|Cara, Kerstin, Jen, Bridget, Elina and I|
I had an awesome time with these ladies, maybe you'll be able to attend next year?