"Seize the moment. Remember all those women on the Titanic who waved off the dessert cart."
~Erma Bombeck
Happy Friday, Everyone!
Y'all! Confetti Affairs is having a blast! From party planning, to producing printables, and preparing oh, so yummy feasts, we have been in full confetti mode! We thought we'd share some of the fun so that you, too, can host a spring shindig! Whether you're having a graduation celebration, bridal shower, summer kickoff, or a birthday bash, we have you covered with some delicious recipes and adorable party printables.
So let's get this party started!
Strawberry Dessert Shooters
Ingredients:
1 cup frozen whipped topping, thawed
2 tsp. refrigerated white chocolate macadamia nut coffee creamer
1 cup refrigerated vanilla pudding
2 Tbsp. strawberry dessert topping
3 strawberries, chopped
Directions:
In a small bowl, gently combine whipped topping and coffee creamer.
In 6 small shot glasses or dessert cups, evenly distribute vanilla pudding. Drizzle each with strawberry sauce; repeat layers . Top each with dollop of whipped topping mixture and garnish with chopped strawberries.
Refrigerate until ready to serve.
Yields: 6 Strawberry Shooters
Salted Chocolate Chip Cookies
Ingredients:
2 ½ cups flour
1 tsp. baking soda
½ tsp. salt
10 Tbsp. of butter, softened
1 cup packed brown sugar
¾ cup powdered sugar
2 eggs
2 tsp. vanilla extract
12 ounce bag semi-sweet chocolate chips
Sea Salt flakes
Directions:
Preheat oven to 350 degrees.
Sift flour, baking soda, and salt into a large bowl and set aside.
Combine butter, brown sugar, and powdered sugar in a separate bowl and cream with mixer till fluffy.
Add eggs, one at a time, then add vanilla. Mix until combined, scraping sides of bowl.
Slowly add flour mixture and mix well. Fold in chocolate chips.
Using a cookie scoop, place rounded cookies onto parchment lined baking sheet. Sprinkle each cookie with sea salt flakes.
Bake until golden brown, 10 – 12 minutes.
Yield: 40 cookies
Cherry Ice Box Cookies
Ingredients:
½ cup butter
½ cup butter flavored shortening
1 cup sugar
1 egg
1 tsp. vanilla
¼ tsp. almond extract
2 ¾ cup all-purpose flour
1 tsp. baking powder
½ tsp. salt
2 (10 oz) jars maraschino cherries, drained and chopped
Red food coloring
Directions:
In medium bowl, beat together the butter and shortening. Add the sugar and cream well. Mix in the egg, vanilla and almond extract.
Sift together the flour, baking powder, and salt; stir into the creamed mixture.
Pat the cherries between the paper towels to remove excess moisture. Stir cherries and red food coloring (to make light pink) into the dough. Cover and chill for 2 hours.
Shape cold dough into two logs. Wrap in wax paper and chill again until firm (about 1 hour).
Preheat oven to 350 degrees. Line cookie sheet with parchment paper.
Unwrap dough and slice into ¼ inch slices. Bake for 8 to 10 minutes. Allow cookies to cool before removing from cookie sheets to cool on wire racks.
Yield: 4 dozen cookies
Brownie Bites
Ingredients:
10 Tbsp. unsalted butter
1 ¼ cups white sugar
¾ cups white sugar
¾ cups unsweetened cocoa powder
½ tsp. salt
2 tsp. vanilla
2 large eggs
½ cup all purpose flour
½ cup chocolate chips
Directions:
Preheat oven to 350 degrees, and spray a mini-muffin tin with non-stick baking spray.
Melt the butter in a medium pot. Once melted, add the sugar, cocoa powder, and salt and mix until smooth. Remove from heat.
Add the vanilla and eggs and combine. Add the flour and chocolate chips until no more flour is visible.
Using a spoon, scoop the brownie mixture into the mini cupcake pans and bake for 12 to 15 minutes. Run a knife along the edge of the bites to lift it out of the pan and cool on a cooling rack before serving.
Yield: 36 brownie bites
Peanut Butter Banana Pudding
Ingredients:
Pudding:
3 cups whole milk
1 14-ounce can sweetened condensed mil
1 8-ounce container sour cream
1 8-ounce container frozen whipped topping, thawed
2 3.4-ounce packages vanilla instant pudding mix
Peanut Butter Mousse:
3 cups creamy peanut butter
8 ounces salted butter, softened
1 cup powdered sugar
Additional Ingredients:
4 medium bananas, sliced
1 16-ounce package of Nutter Butter cookies
Directions:
Prepare the pudding: Whisk together the whole milk, condensed milk, sour cream, whipped topping, and pudding mix until thickened, about 2 minutes. Cover and chill until firm, about 30 minutes.
Prepare the Peanut Butter Mousse: Beat the peanut butter and butter with an electric mixer on medium-high speed until smooth, about 2 minutes. Reduce the speed to low, and slowly add powdered sugar, beating until smooth.
Place 3 cups pudding in a 3-quart trifle dish. Top with 2 ½ cups Peanut Butter Mousse, 2 sliced bananas, and 11 cookies, crushed; repeat the layers once. Top with the remaining pudding. Sprinkle crushed cookies on top of pudding. Chill 1 hour before serving.
Yields: 24 shooters
Mini Pecan Pies
Ingredients:
1 pie crust
1/3 cup light corn syrup
¼ cup brown sugar
1 and ½ Tbsp. unsalted butter, melted
1 egg, lightly beaten
½ tsp. vanilla
½ cup chopped pecans
Directions:
Preheat oven to 350 degrees.
On a lightly floured surface, roll the pie dough out into 12-inch circle. Using a 3- inch cookie cutter, cut out 12 circles from the dough. Place each piece of dough in each muffin pan, making sure each piece comes up the sides a bit. Transfer the muffin pan to the refrigerator while making the filling.
In a mixing bowl, mix together the corn syrup, brown sugar, melted butter, egg and vanilla until fully combined; then mix in the chopped pecans.
Remove muffin pan from refrigerator. Evenly distribute the filling between the 12 muffin tins, making sure the pecan pie filling does not come up over the edges of the dough.
Bake at 350 degrees for about 20 to 25 minutes or until the filling is set. Remove from the oven and cool in the pan for about 10 minutes. Carefully remove the mini-pies and transfer to a wire rack to cool completely.
Yields: 24 bites
Italian Cream Cake Bites
Ingredients:
¼ cups shortening
¼ cups butter
1 cup sugar
3 eggs (yolks and whites separated)
1 cup all-purpose flour
½ tsp. baking soda
¼ tsp. salt
½ cups buttermilk
1 cup shredded coconut
½ cups chopped pecans
1 tsp. vanilla
1 container of favorite cream cheese frosting
Directions:
In a large bowl, using an electric mixer on medium speed, combine shortening, butter and sugar until light and fluffy. Add the egg yolks, one at time, beating well after each addition.
In a small bowl, whisk together flour, baking soda and salt. Add the flour mixture and buttermilk into the creamed mixture, making three additions of flour and and two of buttermilk, beating until smooth.
In a separate medium bowl, using an electric mixer on high speed, beat egg whites until stiff peaks form. Gently fold egg whites into cake batter. Add coconut, pecans and vanilla.
Spray a min-muffin tin with non-stick cooking spray, and fill each with ½ of batter. Bake for 8 to 10 minutes.
Remove from oven, and run a knife around each one. Allow to cool 5 minutes before removing from muffin pan.
Once cool, pipe cream cheese frosting onto each mini-cake bit and top with toasted coconut and pecans.
Yields: 48 bites
Sugar Cookies
Ingredients;
4 ½ cups all-purpose flour, plus more for rolling
1 Tbsp. baking powder
3 sticks of salted butter, softened
1 ½ cups white sugar
3 large eggs
1 Tbsp. vanilla
Directions:
Whisk the flour and baking powder together in a medium bowl.
Beat the butter and sugar together in a large bowl with an electric mixer fitted with paddle attachment on medium speed until smooth or about 2 ½ to 3 minutes. Beat in the eggs and vanilla until fluffy, about 1 minute. Scrape the sides of the bowl with a spatula.
Turn the mixer speed to low and add the flour mixture approximately ¼ of it at a time, scraping the sides of the bowl after each addition. The dough will form a ball around the paddle attachment and feel soft but not sticky.
Wrap the dough ball in a piece of plastic wrap and press down to form a 1-inch thick disk. Refrigerate at least 1 to 2 hours, or store up to 7 days tightly wrapped.
Preheat oven to 350 degrees.
Roll out the dough on a lightly floured flat surface to about ¼ inch thickness, using additional flour as necessary to prevent sticking. Use cookie cutters to create the shapes you want, and carefully transfer with a spatula to a baking sheet lined with parchment paper, placing the cookies about ¾ inch apart.
Bake one sheet at a time on the middle rack about 7 to 8 minutes, until puffy. Let the cookies rest for 2 minutes before transferring to a wire rack to cool.
Repeat steps 6 and 7 with the gathered scraps until all the dough has been used.
Yields: 48 cookies
Now that you're ready to try these scrumptious recipes, let's get the party started with our free pink flower printables!
Now that our world is beginning to come out of quarantine, we hope you will find every opportunity to celebrate everything!
