Cupcake Bouquet for Mom!

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My cupcake bouquet was a Thank you for our security staff, they were thrilled!!

  I have seen the Cupcake Bouquet on Pinterest and a few blogs, but,  I couldn’t find a good guide on making them, so I put together a step by step photo tutorial for you so you can make one too. It’s really not that hard – put them on some toothpicks into a Styrofoam ball, and pipe on the butter cream frosting.   Done!

I think a cupcake bouquet would be a pretty gift for Mother’s Day. It would be nice for so many other occasions too – graduation, bridal or baby showers, birthdays, as a get well gift, or just as a thinking of you gift, for a dear friend who needs a smile (and yummy treat). This is the first one I’ve made and I like how it turned out.  I used tissue paper, but, silk leaves would work as well as, cello wrap. I thought about fondant, but, after some careful investigation, I found out it would dry and crack and fall off. (Wee Bear was thrilled to be a part of this investigation;-)

The tip is a Wilton 1M and the pastry bag is a 16" Featherweight. The hole that is cut on the bag is too small. Just take your scissors and cut a tiny bit off, and fit the tip into the bag, until you can see the 1M prongs completely (about 1/3inch). This may take a few trims of the bag, but, be careful, don't trim off too much. You can use the disposable bags as well.

What you will need:

cup cakes ( I did mini's)

a flower pot

1/2 styrofoam ball (JoAnn's or Michaels)

pastry bag

flower tip

toothpicks

floral wire

tissue paper

Put the styrofoam 1/2 ball into the pot.

Make holes into styrofoam with toothpicks. There will be two toothpicks in each cupcake.

Take the toothpicks out of the styrofoam and wiggle/twist into the cupcake carefully.

Put all the cupcakes into the styrofoam, carefully. then pipe the frosting on, starting at the center and moving in circular motion all the way out to the edge.

Next, take about three inches of floral wire and fold over. 

Make strips of tissue, about 3-4" long and 2" wide and attach each to the folded wire with a tiny piece of scotch tape.

Poke them in between the cupcakes, and into the styrofoam.

Total time including making the cupcakes, approximately 2 hours.

                                                    ~

     Happy 2 month Anniversary to my BLOG!!

 Thank you to my viewers, which now number over 3000!! I have reached every continent, but Antartica!! With many viewers in France, Switzerland, Germany, UK, Italy and 75% of you are U.S.A.!! I am thrilled!! Keep your e-mails, comments, and FB e-mails coming, I am getting to your requests as quickly as I can!! This week, will be all about Mother's Day, with some inexpensive, fun ideas to make for Mom! Some of the projects are child friendly!! Thanks again to YOU, my audience!! Cheers! Joan

                                                 ~

                            Update on our little Mommy in our flower pot.

                                  Her little chick was born, so cute.

                                                   2days old

                                               8 days old

                                  Congratulations to our Mama!

Lobster taco's, Chipotle Aioli, homemade tortilla chips and Chocolate Flan! Cinco De Mayo!

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A colorful table makes for a lot of fun, no matter what the occasion! I decorated our table with my colorful pepper filled bowl with a inner vase filled with beautiful red tulips! (Last Wednesday's blog, "Para de Fiesta! Cinco de Mayo"!) I added two bottles of tequila, a sombrero, some colorful beads and two magnums of Mexican wine, given to us by our guests....now that's a nice gift!!

Lobster Taco:

• 2 1/2 pound lobster, (if you buy this big split it in half  after par boiling)
• Canola oil
• Salt and freshly ground black pepper
• 3 green onions (dark and pale green part) thinly sliced
• 8 (6-inch) corn tortillas (wrapped in foil and warmed)
• 1 1/2 cups shredded Monterey Jack cheese

Heat grill to high. Brush the lobster flesh with some of the canola oil and season with salt and pepper, to taste. Put on the grill, flesh side down, and grill until slightly charred and just cooked through, about 5 minutes. Remove the meat from the shell and coarsely chop. Put the chopped lobster into a bowl, along with the green onions and mix to combine.

My lobster tail was small, so I just grilled it without par boiling or splitting.

Put the tortillas on a flat surface and evenly divide the cheese over the surface. Put a few heaping tablespoons of the lobster in the center. If desired put the Chipotle aioli inside (recipe below).

Fold the tortillas over, brush the tops with oil and grill, oil side down, until slightly charred, about 1 minute. Brush the top side of the tortillas with oil, flip over and continue grilling until slightly charred and cheese just melts. Arrange the tortillas on a serving platter and garnish with cilantro. I did not grill my tortilla, it was so yummy, I just ate it!!

 I love this sauce and use it on my shrimp or lobster tacos.  But, let your imagination go, it would be good on fish, chicken ....let it go!! Warning, it's spicy!! But, OH SO YUMMY!!

                           Easy Chipotle Aioli

• 1 can Chipotle en Adobo
• 1 c. Mayonnaise 
• 1 T. Agave  (can sub honey)
• Lime Juice to taste                       
• Lime Zest
• Salt

Place all ingredient in blender and puree until smooth. Season to taste. The lime cools it down....a bit.

            Mexican Chocolate

Mexican chocolate is made from dark, bitter chocolate mixed with sugar, cinnamon, and sometimes nuts. The end result is a "grainy" less smooth product. Chocolate is frequently purchased in "disks" although it is also available in bars and syrups. Living in Mexico opened many new doors for me, one was learning authentic Mexican cooking. I created this recipe, using the chocolate that is readily available in Mexico. You may find it in the Latino section at your grocery or if you are lucky enough to live where there is a Mexican mercantile, they will have it. I bought Ibarra, but, there is also, a brand name Nestle.        

                                                           

                                Juanna's chocolate flan

                                      (Joan's)

1 c. sugar

1 14 ounce can sweetened condensed milk

1 can milk (use can from above)

3 eggs

2 tsp. vanilla extract

1 tablet/disk Ibarra grated (It will come in disks, that are semi perforated into wedges)

The Ibarra disk is in front. I used fat free half and half instead of milk,  because, it was what I had in the refrigerator. You can go up or down by one in most recipes. Example: whole milk to half and half; whole milk to 2% milk, in most cases, it will work fine!

Spread the sugar in a pan and cook over med/high heat until the sugar melts. Swirl the pan over the heat for 10 minutes or until the syrup darkens to a medium amber color; do not stir.

Swirling using just my hand, DO NOT USE SPOON!

  Watch it carefully, as the caramelizing sugar darkens fast and can quickly burn. Remove from heat and immediately divide it between your custard cups. Place the cups in a roasting pan.

Preheat oven to 325 F.  Combine the condensed milk, milk and the chocolate in a pan and heat (do not let it boil), just allow the chocolate to melt.

 Beat the eggs separately, then add some of the hot mixture to the eggs, then whisk into the remaining milk. Strain, add the vanilla and divide between the custard cups.

Place the roasting pan with the custard cups on a center rack in the oven and pour boiling hot water until it reaches halfway up sides of cups. Bake for 30-35 minutes, until set. Remove from roasting pan and allow to cool. Refrigerate for at least 2 hours. can be made a day ahead.

To serve, turn out flans onto plates (you may need to dip the bottom of each ramekin in hot water to loosen the caramel) The caramel will pour out and serve as the sauce.

* If you can't find the Ibarra, use dark chocolate and add a cinnamon stick to the milk when heating it up. 

*If you find the Mexican chocolate, there are other uses, including mole and making hot cocoa.

Tortilla chip request!

I had several viewers notice on Wednesday's blog "Para de Fiesta! Cinco de Mayo" that I had homemade tortilla chips. Good catch! It's easy chica's!!!! And once you make the home made version, there's no going back!! I notice a big difference in the flour tortilla's, they are puffy, crispy and OH SO YUMMY!!!

                                            Canola oil

                                            Flour or corn tortilla's

                                   Cut the tortilla's into wedges!

Fry the wedges in hot oil. When I am frying for a crowd, I use a deep fryer that my children bought for me. In this case, I was frying for Wee Bear and I, so I just used a skillet. Remember to fry on a back burner, if you have children or pets. 

                    Drain on paper towels and finish with sea salt!

Serve in a colorful vessel with Queso Fundido!! ( Last Wednesday's blog, "Para de Fiesta! Cinco de Mayo!"

Finally if you are lucky enough to be invited to a Cinco de Mayo party. Take the host and hostess a thoughtful gift, wrapped in festive colors!

  

There's a fine line between Saturday night and Sunday morning.....be sure to respect it! Do not operate seaplanes, sailboats, heavy machinery or other motorized vehicles while consuming margarita's!!

Tener un divertido fin de semana! Celebrate!

Tiempo para FIESTA! Cinco de Mayo

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My son in law Nate Dogg!! A shot of tequila while hanging like a marlin!!

Cinco de Mayo is a holiday celebrating Mexican heritage. It commemorates the Mexican victory over the French at the Battle Of Puebla on May 5, 1862. Cinco de mayo means 5th of May.Cinco De Mayo is celebrated with music, feasting, and dancing. Parades and festivals are held all over Mexico and the United States. Recently Cinco De Mayo has become more and more commercialized. in fact when we lived in Mexico, we found out they don't even celebrate!! They will have celebrations at Cabo Wabo, El Squid Row, etc., but, it's more for the Americans!!

Today's Celebration

For the most part, the holiday of Cinco de Mayo is more of a regional holiday in Mexico, celebrated most vigorously in the state of Puebla. There is some limited recognition of the holiday throughout the country with different levels of enthusiasm, but it's nothing like that found in Puebla.

Celebrating Cinco de Mayo has become increasingly popular along the U.S.-Mexico border and in parts of the U.S. that have a high population of people with a Mexican heritage. In these areas the holiday is a celebration of Mexican culture, of food, music, beverage and customs unique to Mexico. 

                          Fiesta Time!

The Attire:

It's a fiesta! Not a upscale shindig! Laid back- wear a tropical shirt, the brighter the color the better! There is no such thing as a "too tacky" tropical shirt to party in. The sarong, ladies only please! These floral-print wrap dresses are  a fun way for lovely ladies to party! Sombrero's for all! While fun footwear is acceptable, you may also prefer bare feet or a pair of flip flops. In either case it is important to let your toes breathe free..........or not!

                                             En Fiego! (On FIRE!)

The atmosphere:

 Bright colored table cloths, Mexican flag's, paper umbrella's in the drinks. Use colorful sand buckets filled with sand, flowers, flags and paper umbrellas as centerpieces. Lots of funny signs, some ideas follow.

Pictures of this vase are at the end of this blog. It is a vase in a vase. I have filled the outer vase with various peppers, molding a well, for the inner vase.

T

The drink puts the "happy" in happy hour!

                                           Gold Margarita

2 ounces tequila
2 ounces simple syrup
1 ounce Grand Marnier
1 ounce lime juice
1 ounce lemon juice
lime wedge for garnish

Combine the ingredients in a cocktail shaker filled with ice and shake vigorously. Strain into a glass. If serving frozen, combine the ingredients in a blender with 3/4 cup crushed ice and blend until smooth. Pour into a glass. Garnish with a lime wedge.

                   EL PINA DIABLO MARGARITAS

Ingredients

• 2 oz of Pineapple and Chili Serrano infused Tequila
• ¾ oz Cointreau
• Splash of pineapple juice
• Fresh sour mix

Preparation

• In a pint glass filled with ice add 2 oz of Pineapple and Chili Serrano infused Tequila, ¾ oz of Cointreau, a splash of pineapple juice, and fill glass with sour mix.
• Shake vigorously until frothy and pour into glass.
• Garnish with a lime wedge and serrano chil

Virgin or NOT!

                     Frozen Virgin Margaritas

INGREDIENTS:

2 tablespoons kosher salt
1/2 lime, cut into 4 wedges
1 can (6 ounce size) frozen limeade concentrate, thawed
1/4 cup orange juice
4 cups ice cubes

DIRECTIONS:

Place the salt in a shallow dish. Rub the rim of individual margarita glasses with a lime wedge and dip the rims into the salt; set the lime wedges aside.

In a blender, blend the limeade, orange juice, and ice cubes on high speed for 1 to 2 minutes, or until well blended and the ice cubes are crushed.

Pour evenly into the glasses and garnish with the lime wedges. Serve immediately.

Activities: Have activities to do, some ideas!

Arm wrestling competitions! My son in law is on the right, Ross.

Push up competitions! Son in law in the mix!

Dancing! Me, Ross(son in law) and our daughter Laura.

                               
                          The Fiesta Food



                                                 Ceviche

I know most people think enchiladas, tacos and tortilla chips when asked what food comes first, for me, I think Ceviche! This dish is particularly good on a hot Summer day.

Yes, I used all my peppers in the table arrangement! Note, buy more peppers!!

1/2 lb. small scallops
1/2 lb. baby shrimp
1/2 cup Lime juice
1/2 cup Tequila (Yummy)
2 Jalapeno's, chopped
2 T. Cilantro, chopped
1 RED bell pepper, chopped

Toss all the ingredients together in a glass bowl, cover and chill in the refrigerator for at least 4 hours. Serve very cold on lettuce leaves or with tortilla chips. Serves 4-6

                                          Wee Bears Favorite!

                                          Queso Fundido


8 oz. Asadero or Monterey Jack cheese
1 oz green onion
4 oz. Mexican chorizo sausage
1/4-1/2 C. Pico de Gallo
1 package flour or corn tortilla's

Cook the chorizo in a skillet, then drain off the grease.

In a baking dish, spread half of the grated cheese, green onion and pack down. Cover with the drained chorizo, then top with the rest of the cheese and onion.

Set the oven to broil (450-500 F) and cook 4-6 minutes until the cheese is melted and bubbling.

Warm the tortillas in a dry skillet. To serve, fill the tortillas with hot cheese-chorizo mixture and top with the pico de gallo. Serves 2

* A picture of the vase without peppers or flowers. I use it a lot!! Bought at Safeway Floral, for $19.95.

*Fridays blog will continue the Cinco 'De Mayo fun! Lobster tacos and Ibarra flan! Ibarra is mexican chocolate, if you can't find it, you can substitute chocolate with a bit of cinnamon!! So get some friends together and let's party!!