Baby shower food

We had a potluck baby shower at work last week. I made spinach artichoke puffs and chocolate cherry polenta cake with cream cheese frosting (next time I'll make just one layer dusted with powdered sugar instead of the cream cheese frosting).

Here's the cake.

And here are the spinach artichoke puffs.

Spinach Artichoke Puffs
4-6 roasted garlic cloves
1-10 oz package frozen chopped spinach, thawed
1-14 oz can artichoke hearts, drained and chopped
1-10 oz jar Alfredo sauce
1 c shredded mozzarella
1/2 c grated Parmesan
1/2-8 oz package cream cheese, softened
1 pkg puff pastry, thawed

1. Mix everything in an 8x8 inch baking dish and bake for 30 minutes at 350.
2. Cut each pastry sheet into 36 squares. Place each one into a spot in a greased mini-muffin tin.
3. Once the spinach artichoke dip has cooled, stir thoroughly and put about a tablespoon or so on top of each pastry square. Bake at 375 for 10 minutes or until the pastry begins to brown at the edges.
4. Serve warm.