Candy Sombreros

HOLA!  Hello everyone!  How are you on this fine Friday afternoon?

I am a happy camper … it’s Friday … I’m struggling with using my new computer and I made some candy for you :)

Candy Sombreros for your fiesta

Yesterday I made this little Cinco de Mayo treats and took photos.  Last night I spent a few hours trying to navigate my way thru editing photos … no success!  This morning I spent a few more hours … success, finally ;)  Now I just need to remember what I did, for next time!  This old dog is determined to learn a new trick or two.

We don’t really celebrate Cinco de Mayo … we just use it as an excuse to have chips, salsa and guacamole … maybe a margarita and candy sombrero!

This is another easy and quick project.  You will need …

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  • Mini muffin pan/tin (any type will do)
  • Dots candy (fruit flavored gumdrops)
  • Colored candy melts (1 pound will make 24 hats)
  • Melted dark chocolate candy melts (2 ounces)
  • Sprinkles (candy confetti or sequins)

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  1. Make the hat brims – spoon melted candy in mini muffin pan (just a spoonful), chill 5-10 minutes, pop out of pan (if they don’t come out easily, chill a few more minutes).
  2. Dip the flat side of Dot candy in melted candy and lay on top of the candy/chocolate brim, allow to sit and adhere to brim.
  3. Use the melted dark chocolate to draw a border around the brim and attach sprinkles (tweezers may come in handy).

Do you want to put your sombrero on a cupcake?  How about this …

I moustache you to do the hat dance

Simply draw moustaches on wax paper or parchment …

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Start by making two dots of melted chocolate and use a toothpick to pull the chocolate to form a moustache.  Chill for a minute and remove from paper!

Candy Sombreros

My inspiration for this idea came from Lisa at Hoopla Palooza… she’s a crafty lady!

Here are a few more ideas from the past for your fiesta …

sweet nachos Nacho Cupcakes

Chicken Enchilada Cupcakes Savory Chicken Enchilada Cupcakes

Guacamole Cupcakes Guacamole Cupcakes

♦ For more great ideas … visit these fun parties

I ♥ YOUR COMMENTS !

 

 

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Cupcakes for Cinco de Mayo … a savory one and a sweet one!

Hello … is anybody out there?  Do you remember me?  I know that I haven’t been posting very often lately … I’m so sorry … but I’ve got a new job and it keeps me very busy!

I now run a helicopter crash recovery unit … can you believe it?  This job is in addition to all of my other duties of nurse, maid, cook, waitress, etc., … I guess that I should explain …

A few weeks ago I told you that my hubby had ankle surgery and our “friends” thought that a little remote-controlled helicopter would entertain the hubby while confined to the couch and crutches.   The good news is … the hubby’s pilot skills are improving and I don’t have to go on as many recovery missions … thank goodness!  Now, I should have more time to bake!  However, I wish our “friends” still had small children … I’d send over a drum set :)  You know I’m just kidding …

Today I made savory cupcakes … chicken enchilada cupcakes … so we had cupcakes for dinner!  I plan to make them again … maybe as an appetizer!

This is what you will need … chicken, jack cheese, green enchilada sauce, corn or flour tortillas, sour cream, olives and cooking spray or cupcake liners …

Mix the chicken, cheese and sauce together …

Spray or use paper liners (recommended) in cupcake pans.  Cut tortillas into 4 wedges and use 2-4 to line cups …

Add chicken filling and bake …

Let them cool for a few minutes and add a dollop of frosting sour cream …

And every cupcake needs a cherry an olive …

They remind me of flowers … little Chicken Enchilada Cupcake flowers!  Perfect for Cinco de Mayo!

And for dessert … remember the Nacho Cupcakes?

Chicken Enchilada Cupcakes

  • 2 cups chopped cooked chicken (1 – 1 1/2 large breasts)
  • 2 cups grated jack cheese (8 oz. block)
  • 10 oz. can green chili enchilada sauce
  • 18 – 6″ corn tortillas or 12 – 8″ flour tortillas
  • 1 cup sour cream (I use light)
  • 18 olives
  1. Preheat oven to 400°F.  Line cupcake pan (18 cavities) with paper liners.
  2. Mix chicken, cheese and enchilada sauce together in a large bowl.
  3. Cut tortillas into 4 triangles and line cupcake papers to form a shell/bowl.
  4. Divide chicken mixture equally between cupcakes.
  5. Bake 20-25 minutes.
  6. Let cool 10 minutes.  Garnish with sour cream and olives.

Makes 18 cupcakes.  Great as a main dish or appetizer!

You know how I ♥ comments!

TidyMom

Sweet Cinco de Mayo Drink … Margarita in a Cone

Did you wonder why anyone would want to put a margarita in a candy coated ice cream cone?

I have a four-part answer to that question …

  1. I used my real margarita glass to hold the chips and salsa … a “must have” to go with any margarita.
  2. After the margarita is finished … you have a little dessert.
  3. Less dishes to wash.
  4. Why not?

Remember the Edible Shot Glasses?  These are just the extra-large version!

This is what you will need …

  • Ready made margaritas …

  or make your own!

  • Cake ice cream cones
  • Melted light green candy coating (candy melts, chocolate)  (1 pound for about 18 cones)
  • Margarita salt
  • Limes

Coat the inside of the cone with melted candy … use a small spoon, brush or whatever works best for you …

See those spots that did not get coated … that is not good … I will fix them …

Dip the rim of the cone in melted candy …

Sprinkle the rim with salt or dip the rim in salt … whatever suits your taste …

Pop the cones in the fridge or freezer for a few minutes to harden the candy up.  Please note … the candy must be hard before filling with liquid (cold only).

Do you have any plans for Cinco de Mayo?