Here was Tom's magical moment. Thanks to Rachael's (shirtless) BF for the footage!
I made a bunch of eats for the party. Here are photos and recipes!
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Cherry lime cupcakes:
Ingredients
for the cupcakes -
1 stick unsalted butter, at room temperature
3/4 cup sugar
2 eggs
1 1/2 cups all purpose flour
3/4 tsp baking powder
1/4 tsp salt
zest of 1 lime
juice of 1.5 limes {about 2 tbsp juice}
1/2 cup buttermilk
for the frosting -
2 sticks unsalted butter, room temperature
1/2 cup pitted sweet cherries
1 lb powdered sugar
additional cherries for garnish
1 stick unsalted butter, at room temperature
3/4 cup sugar
2 eggs
1 1/2 cups all purpose flour
3/4 tsp baking powder
1/4 tsp salt
zest of 1 lime
juice of 1.5 limes {about 2 tbsp juice}
1/2 cup buttermilk
for the frosting -
2 sticks unsalted butter, room temperature
1/2 cup pitted sweet cherries
1 lb powdered sugar
additional cherries for garnish
Instructions
Preheat oven to 350 degrees. Line a cupcake tin with paper liners and lightly spray the liners with nonstick cooking spray.
Cream together the butter and sugar until light and fluffy. Add the eggs and continue beating until well combined. Add the lime juice and mix well.
In a large bowl, whisk together the flour, baking powder, salt and lime zest. Add the butter and sugar, then drizzle in the buttermilk. Keep beating until batter is smooth.
Scoop out batter into prepared cupcake tins. Fill each tin 3/4″ of the way full then bake for 30 minutes until cupcakes are golden. Remove cupcakes from the oven and let cool completely before frosting.
To make the frosting, beat the butter in a stand mixer until it softens. Add the pitted cherries (these can be roughly chopped or just halved) and the powdered sugar and keep beating for another 6-8 minutes until very fluffy. The cherries will naturally break up during this process.
Frost cupcakes and top each with a whole cherry.
Cream together the butter and sugar until light and fluffy. Add the eggs and continue beating until well combined. Add the lime juice and mix well.
In a large bowl, whisk together the flour, baking powder, salt and lime zest. Add the butter and sugar, then drizzle in the buttermilk. Keep beating until batter is smooth.
Scoop out batter into prepared cupcake tins. Fill each tin 3/4″ of the way full then bake for 30 minutes until cupcakes are golden. Remove cupcakes from the oven and let cool completely before frosting.
To make the frosting, beat the butter in a stand mixer until it softens. Add the pitted cherries (these can be roughly chopped or just halved) and the powdered sugar and keep beating for another 6-8 minutes until very fluffy. The cherries will naturally break up during this process.
Frost cupcakes and top each with a whole cherry.
Taco dip:
Ingredients
8oz hummus (I used Sabra Chipotle Hummus)
6oz plain Greek yogurt
1 teaspoon salt-free taco seasoning
1/4 cup salsa
Toppings:
chopped tomato
sliced black olives
shredded cheddar cheese
shredded lettuce
diced avocado
6oz plain Greek yogurt
1 teaspoon salt-free taco seasoning
1/4 cup salsa
Toppings:
chopped tomato
sliced black olives
shredded cheddar cheese
shredded lettuce
diced avocado
Instructions
Spread hummus on the bottom of a deep plate. Mix taco seasoning with Greek yogurt then spread on top of hummus. Dallop salsa on top followed by remaining toppings. Serve with tortilla chips and sliced/chopped fresh veggies.
Crockpot chicken tacos:
Ingredients
chicken breasts
jar salsa
can black beans, drained
frozen corn
taco seasoning or......
1 Tbsp chili powder
1/2 Tbsp cumin
1/2 Tbsp minced garlic
1/2 tsp dried oregano
1/4 tsp cayenne pepper
1/4 tsp salt to taste
cracked pepper
jar salsa
can black beans, drained
frozen corn
taco seasoning or......
1 Tbsp chili powder
1/2 Tbsp cumin
1/2 Tbsp minced garlic
1/2 tsp dried oregano
1/4 tsp cayenne pepper
1/4 tsp salt to taste
cracked pepper
Instructions
STEP 1: Add everything except the rice, cheese, and cilantro to the slow cooker along with 1/4 cup of water (for good measure). Give everything a good stir and make sure the chicken is covered in the mixture.
STEP 2: Secure the lid on your slow cooker and cook on low for 8 hrs.
STEP 3: After 8 hours of cooking, carefully remove the lid of the slow cooker. Stir with a fork to shred the chicken (it should be super tender and will shred easily).
STEP 2: Secure the lid on your slow cooker and cook on low for 8 hrs.
STEP 3: After 8 hours of cooking, carefully remove the lid of the slow cooker. Stir with a fork to shred the chicken (it should be super tender and will shred easily).
Mexican oven fries:
Ingredients
2 small russet potatoes
1 Tablespoon extra virgin olive oil
salt & pepper
2 Tablespoons grated parmesan cheese
1 Tablespoon extra virgin olive oil
salt & pepper
2 Tablespoons grated parmesan cheese
1 tablespoon taco seasoning
Instructions
Preheat oven to 400 degrees. Wash and dry potatoes then cut into quarters. Cut each quarter into two or three 1″ wedges then place into a bowl. Add oil, salt, and pepper, toss to coat, then place onto a foil-lined, nonstick-sprayed baking sheet and roast for 35 minutes, flipping half way through. Remove potatoes then sprinkle 2 Tablespoons parmesan cheese on top of hot potatoes and then serve.
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