Shhh. . .I have a secret. Someone is having a baby. . . and we are having a party to celebrate! Oh, and YOU’RE invited!

Oh, who am I kidding? The word is OUT so let’s get LOUD! You know why, because there’s A LOT of us at this party!

I’m so happy to be a part of this special virtual baby shower, celebrating the newest {upcoming} addition to the Clark Family! Katie Clark, from Clark’s Condensed and The Blog Help is going to be welcoming their second son at the end of September! How exciting is that?

I first ran into Katie at the Online Blog Conference last year and was so impressed by her! Let’s just say she is the technical guru of our Online BlogCon FB group and she is always willing to help her fellow bloggers when they’re at a loss when it comes to code, updates, you name it.

We’ve all come together to throw her a shower filled with delicious food, fun activities and thoughtful gifts. If you’re going to be planning or attending a baby shower in the near future, THIS is the place to get some great recipes and ideas for making it a complete success!

For Katie today, I made some sweet and colorful Sugar Cookie Fruit Cups. This is such a wonderful dessert to serve at parties, especially parties with a whole lotta’ ladies!

There’s just something magical about putting little pieces of fruit in or on top of desserts. As soon as you do, to a female, it becomes something “safe” to eat. Something that won’t blow their diet out of the water. Never mind the marshmallow creme or the cookie. We don’t talk about that. 😉

I topped these delicious fruit cups with strawberries, raspberries, kiwi fruit, blueberries and mangoes! So fresh, sweet and wonderful! I think those three words also describe a precious newborn. Was I not right about these being perfect for a baby shower?

The creme inside the cups is SO easy to make. It’s a combination of cream cheese and marshmallow creme. You know where I learned about that heavenly combination? From watching The Pioneer Woman, of course. Ree is the best!

So, raise your glass of punch in one hand and one of these Sugar Cookie Fruit Cups in the other and let’s toast to Katie and her growing family.

Sugar Cookie Fruit Cups

A bite-sized sugar cookie cup topped with fresh fruit, perfect for parties and gatherings!

Ingredients

Pillsbury Ready to Bake Sugar Cookies (24 count)
13 ounce jar marshmallow creme
8 ounces cream cheese, brought to room temperature
Kiwi, sliced and quartered
Mango, diced
Strawberries, quartered
Raspberries, halved
Blueberries
Other fruit optional
Mint leaves for garnish

Instructions

Preheat oven to 350 degrees Fahrenheit.
Grease two mini muffin pans.
Place one cookie into each of the muffin cups.
Use your thumb to mold the sugar cookie to the shape of the muffin cup.
Bake for 10-12 minutes or until golden brown.
Remove to cool.
In a bowl, add the cream cheese and marshmallow creme and mix with a hand mixer until well-combined.
Using a teaspoon, spoon the creme mixture into each of the cooled cookie cups.
Top with assorted fruit and garnish with a mint leaf.