Thursday, May 23, 2013

Bridal Shower Bits & Bites :)

As you might know, I'm the Matron of Honor for my friend Eden's wedding coming up at the end of June. We had her Bridal shower & Bachelorette festivities this past weekend. Here's a little bit from the shower:

I grabbed some golf tees out of my bag before I headed out of town so that I could remember to do this Pinterest-inspired balloon welcome path.  Tie the ribbons to the tees and then push into the grass...quick and easy! 
Countrytime Punch | Lemon Slice Flowers
Grow Seed Kits
And to share a couple of the hit recipes, although everything turned out pretty darn good...
Fruit Salsa with Cinnamon-Sugar Pita Chips
2 kiwis, peeled and diced
1 large mango
8 oz blueberries
1 (16 oz) carton of strawberries, diced
1 Tbs white sugar
2 Tbs brown sugar
3 Tbs fruit preserves
10 (10 in) flour tortillas
Cinnamon Sugar:

1 cup sugar

2 Tbs cinnamon

Mix in a small bowl or shaker and set aside


Place all of your fruit into a large mixing bowl. Sprinkle with both white and brown sugars. Give it a few good stirs to make sure that fruit is evenly coated. Stir in fruit preserves and chill in fridge while you make your tortilla chips.

Pre-heat oven to 350 degrees. Brush each side of tortilla with melted butter. Cut into triangles and place in a large bowl. Sprinkle generously with cinnamon sugar mixture. I kind of toss them around as I'm doing this to make sure everyone gets coated. Arrange in a single layer on a large baking sheet.

Bake for 10 to 12 minutes. (You most likely will need to do this in batches.) Put chips in a nice size bowl so they stay airy. Serve with chilled salsa. *Fruit salsa is best served the same day you make it. It becomes very syrupy the longer it sits.
 and the cupcakes...

Pink Lemonade Cupcakes | Pearl Sprinkles, similar here | Cupcake Pennants, similar here or here
1 box Betty Crocker® SuperMoist® natural vanilla cake mix
3/4 cup frozen (thawed) pink lemonade concentrate
1/2 cup vegetable oil
1/4 cup water
Red food color, if desired
Frosting and Garnish
1 container Betty Crocker® Whipped fluffy white frosting
6 tablespoons frozen (thawed) pink lemonade concentrate
Candy sprinkles, if desired
  1. Heat oven to 350°F. Place paper baking cup in each of 24 regular-size muffin cups. Make cake batter as directed on box, using cake mix, 3/4 cup lemonade concentrate, 1/2 cup oil, the water, eggs and food color. Divide batter evenly among muffin cups.
  2. Bake 20 to 22 minutes or until toothpick inserted in center comes out clean. Cool in pans 10 minutes; remove from pans to cooling rack. Cool completely, about 30 minutes.
  3. In large bowl, beat frosting, 6 tablespoons lemonade concentrate and the food color with electric mixer on low speed until blended. Frost cooled cupcakes. Garnish tops with candy sprinkles.
Makes approx. 24 cupcakes
Looking forward to this long, holiday weekend!  Don't forget the true reason for Memorial day--not lake days and barbeques but supporting our military and remembering our fallen soldiers and veterans.  If you're looking to get festive with decorations, check out my Land of the Free chalkboard printable :)

No comments:

Post a Comment

I'd love to hear from you!