This weekend I helped with a friend's baby shower. Her husband is really tall and she's really short, so we've been joking for months that she's going to have a giant baby. Perhaps influenced by my obsession with miniatures, I told her we should have a miniature baby shower. She loved it, so it happened! I took charge of the food, while some other friends did decorations and helped with this and that.
In researching miniature parties, I didn't find many things. I would have thought there would be more blog posts--this is 2017 after all! So I decided I simply must write my own, even if I didn't bring my awesome camera. Seriously, I apologize for the photos.
Okay, I have to say that the little burritos were my favorite food for the day. I've seen the hamster eating a mini burrito video more than once, but I knew I wasn't going to put quite that much attention to detail into each one. (If you haven't seen that video series, stop what you're doing and watch that and come back.) So I went to Pinterest, and thankfully found this blog post. I followed the recipe, but omitted the onion (too many people aren't fans, and there would be some in the salsa too), and used my own taco seasoning recipe. I also had the smaller tortilla shells to make them smaller, but unless you actually need to make them TINY, I suggest using the 8" shells like in the recipe to make them more substantial and actually use up the filling (I had a lot left over since mine were so small).
For the taquitos, I used the same filling, but used corn tortillas. They weren't as fun as the burritos though, and understandably not as popular.
1 Tablespoon chili powder (use paprika or just less if you don't want it as spicy)
1 1/2 teaspoons cumin
1 teaspoon garlic powder
1/2 teaspoon onion powder
1/4 teaspoon red pepper flakes
1/4 teaspoon dried oregano
1/4 teaspoon dried cilantro (you can use more oregano or parsley if you don't have this)
1 teaspoon salt
1 teaspoon black pepper
Add all ingredients into a mason jar or similar container, shake, and store until needed!
The cheeseburger sliders are easy enough to figure out, but I want to say that I used Montreal steak seasoning in these, which made them taste amazing! They do cook really quickly since they're so thin, so keep that in mind when you're baking/cooking them. Also make sure to take into account the amount of shrinkage of the meat when measuring how big you'll make them. I reccomend using 90/10 or better.
We used frozen mini corn dogs, which you can buy, but those don't have the popsicle sticks. I found little 3" ish sticks from a craft store. Heat up the corndogs just enough so they're not frozen, but not too much or you'll burn yourself trying to get the sticks in. After you get the sticks in, you can heat them more if needed.
Okay, from just the photo this looks like a regular veggie tray. But the cucumbers are about the size of a quarter, to give you a better idea of the scale. I used pickling cucumbers, baby sweet bell peppers, baby carrots cut into quarters and the ends cut off to square them, and regular broccoli cut down a little extra small.
The Greek yogurt ranch dip I made wasn't my favorite, so I won't post the recipe I used for that.
These are seriously adorable and I have to tell you a little story about the joys of living abroad when planning a party like this. This project was taken on by a friend, and the cheese was easy enough. Our commissary (store on the military base that has US groceries imported) normally carries mini pepperonis, but they were out. They didn't have the mini Ritz. She had to go to like three stores to find the crackers, and didn't have any luck with the pepperoni because, well, I guess it's an American thing to have miniature pepperoni. Plus British pepperoni sucks. Sorry guys.
Anyways, she ends up getting regular pepperoni and cutting them out! Dedication right there.
Okay. I love making cupcakes. I love experimenting with flavors and ideas. I've made chocolate lava cupcakes, horchata cupcakes, Bailey's cupcakes... and I fully intend to make a ton more fun flavors in the future. I have a love/hate relationship with cake-pops because they're a pain to cover. That being said, I knew that making petit fours for the first time would be a challenge.
I tried to use a hack of melting a can of frosting and covering them that way. It worked as a base coat, but I would not recommend using it if it's all you're using. It doesn't harden as much as an icing for a petit four or cake-pop should, so you can't touch them to move them or anything. I do like it for getting better coverage of a lighter color like white though.
I used a homemade icing for the top coat. Okay, you're supposed to make a legit royal icing, but it was late at night the night before the shower and I had been struggling with them for the past two days, so I wasn't about to make egg white fanciness, and I didn't want to buy the stuff to make it the alternative way. I just used powdered sugar and milk and it turned out fine! Oh, I did add a touch of vanilla too, but not much since I don't have the clear variety.
Sprinkles fix the rest. Also--the bottom edges aren't the prettiest, so the cupcake liners help create the illusion of being fancy AND cover up my mistakes!
Boxed Cake Hack
I will also say, that if you're in a pinch and don't want to/don't have the time to commit to making a cake batter from scratch, you can hack a box mix. Add an extra egg (extra egg white for me, since I was making a white cake), a splash of vanilla, use milk instead of water, and softened butter instead of oil. Don't mess around too much if you don't know what you're doing since it's a science to bake a cake, but this way is a really easy way to make it taste better!
These were another project taken on by a friend. Obviously you could use cookie cereal or some of those boxed mini cookies if you'd rather, but if we're real here, homemade cookies just taste better. If you absolutely cannot make cookie batter yourself, you can still use the premade refrigerated dough if you want. She said she used about 1/4 teaspoon of batter for each of these, baked them at 325f for about 4 minutes. Pretend that your oven is a TV for a couple minutes so you don't burn them. It may sound silly, but seriously, I do that all the time when I bake cookies. It's fun to watch them melt and caramalize!
I used a new recipe for these. I wouldn't recommend it since I had to come up with a ganache to fix them when they were done! Use the Philadelphia cream cheese recipe if you don't have a favorite. If you do want a ganache still, it's super easy! You take some dark chocolate and add it to a bowl. Heat some heavy cream on the stove until it JUST starts to bubble. Pour the cream over the chocolate and cover for five minutes. WAIT until the five minutes are over, then stir.
I used a mini cupcake tray to bake them in, and decided to keep the paper liners on for easier serving.