TA-DA! Here are some images from the baby shower that Treadmill Mom and I hosted last month. A lot of our inspiration came from a fiesta themed birthday party featured on Hostess with the Mostess.
In addition to the origami paper banners, we made tissue flowers. They were so easy and fun to make:
We followed the simple tutorial from MADE, and used floral wire to secure the tissue flowers to bamboo skewers. They are so bright and cheerful that I can’t bear to take them down yet.
The menu included Smoky Shredded Chicken Tacos (recipe coming soon), homemade Corn and Cheese Tamales, Pineapple Skewers, Mango and Black Bean Salad, Spiced Up Brownies, and Limeade Cupcakes (adapted from the Tasty Kitchen, I substituted limeade for lemonade).
And because every baby shower should come complete with cocktails, we made margaritas. Inspired by our dinner at The Mission in Scottsdale, Treadmill Mom and I spent approximately a gazillion hours making cantaloupe sorbet for these suckers…. but it was soooo worth it.
SPICY CANTALOUPE MARGARITAS:
Following Test Kitchen’s recipe, we stock piled cantaloupe sorbet in our freezers:
1 medium sized cantaloupe, coarsely chopped
1 cup sugar
2 TBSP fresh lemon juice
1 TBSP vodka
Process ingredients in food processor until smooth, then refrigerate until chilled. Pour into ice cream machine and run until it resembles soft serve. Store in freezer (I used large yogurt containers, sealed with plastic wrap and lid) for up to one week.
Infuse a 750 mL bottle of tequila with one habañero pepper that has been seeded and sliced in half. Peppers can vary in spiciness, so check your tequila after 5 hours–you may need to remove the pepper as it will get HOT. Our peppers were duds, so we left them in the bottle and it was fine.
Margaritas (yields two):
6 scoops of sorbet
1/4 cup spicy tequila
1 shot triple sec
4 ice cubes
2-3 tablespoons fresh lime juice
Blend until smooth!