Parties just make me so damn cheery, especially when the photos turn out this good! With the upcoming Cinco De Mayo being the same time as midterms, I knew I wanted to throw a big bash for the LCC team beforehand, and of course share it with y’all! We went all out on the colorful decor department, even including cute cacti and succulent accents. Katie found these pillows and they were the main color inspiration. We wanted to morph her backyard into as party-central as we could! As far as the food goes, there are so many things to do when getting ready for a party so we wanted to keep the recipes simple. Your guests will love these finger foods and won’t resist sneaking another little piece. So if we’ve caught your attention, keep reading for the amazing empanadas, guacamole, and margarita cake recipes!
First up, the main course. These mini chorizo empanadas were absolutely incredible! Alia chose to use chorizo instead of beef in this recipe because of it’s unique spicy flavor. If you can’t find ground chorizo, use sausage links and just remove the casing before cooking.
- 8 oz chorizo, finely chopped
- 1 white onion, finely diced
- 1/2 of a green pepper, finely diced
- 1 package Pillsbury pie crust
- 1 egg, beaten
- 1 tablespoon cumin
- Preheat the oven to 400 degrees. Wash and prepare the onion and green pepper. Remove the pie crust from the fridge.
- In a large skillet, heat 1 tablespoon of olive oil on medium heat. Add the chorizo when the skillet is hot and cook for 5-6 minutes. Remove and place chorizo aside in a medium bowl, do not wipe out the pan.
- Pour a little more olive oil to the pan and add the onion. Season with salt and pepper and cook until translucent. Add the green pepper and cumin to the skillet and cook until soft. Season again with salt and pepper. Remove and place in the bowl with the chorizo. Mix all the ingredients together.
- Roll out the pie crust on a floured surface. Cut the dough into empanada pieces using a round cookie cutter. If you don't have one, cut the dough into similar size pieces, roll into balls, and flatten into a thin layer.
- Add a small spoonful of the chorizo filling to the dough pieces. Brush one side of the dough with the egg wash. Fold one side of the dough to the other and pinch the sides together with your fingers. Take a fork and gently push on the pinched edge. Brush the egg wash over the top of the empanada and place on a baking sheet.
- Repeat step 5 for each empanada and bake in the oven for 14 minutes or until golden.
Honestly, a must have food at any fiesta! I like to leave out the tomatoes for a more creamy texture. For this recipe you’ll need 3 avocados, 1 small diced red onion, 1 deseeded and diced jalapeño, 1/3 cup of cilantro, and 3 tablespoons of lime juice. Start by washing and prepping all of the ingredients. Next, halve your avocados, remove pit, and scoop the insides into a medium sized bowl or mortar and pestle. Stir in the onion, cilantro, jalapeño, and lime juice. Mix and season with salt and pepper. Serve with your choice of chips and enjoy!
Some family friends made this delicious cake while I was home for winter break and thought it would be perfect for our Cinco de Mayo party. I decided to cut the cake into smaller pieces so it was easy for people to eat as much, or as little cake, as they wanted. For the cake you will need one package of vanilla cake mix, one package instant vanilla pudding mix, 4 eggs, 1/2 cup vegetable oil, 2/3 cup orange juice, 1/4 cup fresh lemon juice, 1/4 cup tequila, and 2 tablespoons triple sec liqueur. Start by preheating your oven to 350 degrees. Grease and flour a Bundt or 10″ round pan. In a large bowl combine the cake mix, pudding mix, eggs, oil, orange juice, lemon juice, tequila and triple sec liqueur. Pour the batter into the pan and bake for 40-45 minutes, or until a toothpick inserted comes out of the center clean. Let the pan cool for 10 minutes. Flip the Bundt or round pan to remove the cake. Pour the glaze over the cake while still warm. Serve as is or cut into 1 inch cubes for easy party servings with toothpicks.
Photos by Harrison Albert
Styling by Taylor Harman, Katie Schiewe and Alia Sobrepena