Confetti Affairs

Apr 26, 20214 min read

Party Like a Piñata!

Updated: Apr 28, 2021

Don't you just love this time of year? The days are longer, the weather is warmer, and there is a vibrancy and excitement in the air! Holy Guacamole! Cinco de Mayo is only 9 days away, so we have a lot of fiesta-ing to get to! We're covering all of the Party Like a Piñata details in 3 blogs. You won't want to miss anything, so stay tuned.

Cinco de Mayo is nacho ordinary party, so there's no time to siesta, we need to fiesta! Let's taco 'bout the food, shall we?!

You Had Me At Chips & Salsa

We love to make this salsa recipe because it's simple, delicious, and can easily be adapted for anyone's taste.

Ingredients:

2 cans Mexican Style Ro-tel

2 large tomatoes chopped

1/4 cup chopped green onion

Juice of 1 lime

Cilantro

Salt

Garlic salt

Directions:

For mild salsa: Drain liquid from 2 cans of Mexican Style Ro-tel and add to a food processor. Add tomatoes, green onions, a small handful of cilantro, lime juice, and about a 1/2-teaspoon each of salt and garlic salt. Pulse until blended. Taste and add additional cilantro, lime, salt, or garlic salt, if desired.

If you prefer your salsa to be on the spicy side: substitute 1 can of the Mexican Style Ro-tel with 1 can of Serrano or Hot Ro-tel or add chopped jalapeño.

You Guac My World!

Ingredients:

3 large fully ripened avocados

1/2 white or purple onion, chopped

Juice from 1 lemon

Salt

Garlic salt

Directions:

Add diced onions to a bowl and mash. When cutting avocados, put the seeds aside. Hiding the seed in the bottom of the bowl will keep your guacamole looking and tasting fresh longer. Add chopped avocados and mash, as well. Add lemon juice, salt, and garlic salt to taste.

How do you guac? You can easily add diced tomatoes, cilantro, and/or jalapeños.

Sopapilla Cupcakes with Cream Cheese Frosting

Ingredients:

1 package white cake mix

1 cup water

3 large egg whites

¼ cup vegetable oil

2 Tbsp. cinnamon, divided

1 tsp. vanilla

½ tsp. lemon extract

1 Tbsp. sugar

And favorite cream cheese frosting

Directions:

Preheat oven to 325 degrees. Line 18 muffin cups with paper liners.
Mix cake mix, water, egg whites, oil, 1 tablespoon cinnamon, vanilla and lemon extract together in a bowl of a stand mixer. Mix batter for approximately 2 to 3 minutes.
Fill muffin cups 2/3 full with cupcake batter.
Combine sugar and 1 tablespoon cinnamon in a small bow.; sprinkle over batter.
Bake in oven for about 15 to 18 minutes or until a toothpick inserted in a cupcake comes out clean. Cool cupcakes before frosting.
Pipe favorite cream cheese frosting onto cupcakes. Drizzle with honey if desired.

Yields: 18 cupcakes

Sopapilla Cheesecake

Ingredients:

2 cans crescent rolls

2 – 8 oz packages cream cheese, softened

1 cup sugar

1 tsp. vanilla

¼ cup butter, melted

Cinnamon and sugar, (1 Tbsp. cinnamon to 4 Tbsp. sugar)

Directions:

Unroll and spread I can crescent rolls on bottom of ungreased 9x13 pan. Press all the seams together.
Combine cream cheese, sugar and vanilla. Spread mixture over crescent rolls.
Unroll and spread remaining crescent rolls over mixture.
Spread melted butter over the top layer and sprinkle with cinnamon sugar mixture.
Bake at 350 degrees for 25 to 30 minutes.

Chocoflan Cake

If you've never tasted this dessert, you have no idea the scrumptiousness you've been missing. Kelsey and Ryan were gifted this cake at Easter. One taste and we knew we had to find (and share) the recipe!

Ingredients:

Caramel:

1 cup sugar

Flan:

4 eggs

1 can sweetened condensed milk

1 can evaporated milk

½ cups heavy cream

4 oz. cream cheese, softened

1 tsp. vanilla extract

Chocolate Cake:

1 box chocolate cake mix and follow the ingredients on the box

Directions:

For the Caramel:

Add the sugar to a non-stick pan over medium heat.
The caramel will start to form within about 5 to 7 minutes. Stir constantly to prevent lumps. Make sure that it has dissolved completely and a golden brown in color.
Pour the caramel into a pre-greased bundt pan and carefully move it from side to side so that the caramel covers the bottom portion of the bundt pan.
Let cool for 10 minutes before adding the next layer.

For the flan:

Combine all of the ingredients in a blender and blend until smooth.
Add the flan mixture to the bundt pan.
Cover the pan with aluminum foil and cook using a water bath for 35 minutes in the oven at 375 degrees or until the flan is partially but not completely firm.
Remove from the oven and remove the aluminum foil.

For the chocolate cake:

Prepare the batter according to the package instructions.
Pour the batter into the bundt pan on top of the partially cooked flan.
Bake at 375 degrees, uncovered, for an additional 40 minutes, or until a toothpick comes out clean.
Let cool for at least one hour in the refrigerator before removing as this will make it easier to remove the chocoflan from the bundt pan.

Enjoy!

Serves 12 – 14 slices