Cooking with Karin

Thursday, May 24, 2012

Mickey Mouse Party for Gage Part 3: Party Food



The main dishes at Gage's 3rd birthday party were "Hot Diggity Dogs" and hamburgers. My sister picked up potato chips and potato salad as sides. Since all of these were simple, we whipped up some tasty appetizers and these delicious chocolate cupcakes.

Leslie found the inspiration for the Mickey Mouse cupcakes at Erica's Sweet Tooth blog. Since she couldn't find any mini Oreos, she used the standard size. They still looked great!

The cupcake recipe was from her friend Jessica Colligan.  She says that this cake base recipe was her inspiration: The Little Kitchen Peanut Butter Cup Cupcakes. The frosting recipe came from another one of Leslie's friends, Kris Tormoehlen. Both components were definitely tasty, and both of those recipes are below.


We used my recipe to create some colorful Antipasto Kebabs (aka "Mickey Stix"). Leslie's idea of adding yellow peppers to the kebabs to make them coordinate with the party colors was genius!


We also used my recipe to make some simple Italian Salsa (aka "Chip 'n' Dale's Chips 'n' Dip"). This is always a hit and it's a very nice change of pace from the usual Mexican salsa. I usually have all of the ingredients on hand, so it is one of my quick go-to appetizers. Plus, it paired well with the "Mickey Stix." (My sister thinks she ordered the buffet label printables from this the Keepsake By Christy Etsy shop: Buffet labels.


The birthday boy definitely approved of those cupcakes!


This wraps up my Mickey Mouse Party for Gage trilogy. Hope you enjoyed seeing all of the fun ideas. My sister is truly amazing, and the party is typical of how she typically rolls!

"Oh Toodles! Can you share the recipes so our friends can make the dishes from Gage's birthday party?"

Here you go!

Mickey Mouse Cupcakes

Cupcakes:
1 box Pillsbury Devil’s Food Cake Mix
1 Small Box Instant Chocolate Pudding Mix
1 cup Sour Cream
1 cup Vegetable Oil
4 Eggs
2 tsp vanilla extract
1/2 cup Water

Preheat your oven to 325 degrees and line your muffin tin with paper liners. In a large mixing bowl, mix together all of your ingredients and then fill liners about 2/3 full.

Bake for 18 to 22 minutes.

"Buttercream" Frosting
2 cups Shortening
1 tsp Butter Flavoring
2 tsp Vanilla Flavoring
2lbs Powdered Sugar
Water to desired consistency (usually around 3/4 cup)

Cream shortening until smooth, add butter and vanilla flavorings until mixed, slowly add powdered sugar and water until you reach the desired consistency, about 3/4 cup.

Use a #12 Wilton writing tip and put the icing in a regular bag with that tip.  Push it down in the middle of your bag and squeeze it in the center of the cupcake while you pull up. It may pull away part of the top of the cupcake but since you are completely covering them with icing/crumbs you will never be able to see!

Ice the tops of all of the cupcakes and set aside while you prepare to finish them.

To complete the cupcakes:
Very finely crushed (about 1 sleeve) Oreo cookies
Whole Oreo cookies, 2 per cupcake, to make the ears
Toothpicks, 2 per cupcake, to secure the ears (BE SURE TO MAKE THE PARENTS AT YOUR PARTY AWARE THAT THERE ARE TOOTH PICKS IN THE CUPCAKES SO THAT THEY CAN REMOVE THEM BEFORE SERVING THE CUPCAKES TO YOUNG CHILDREN.)

Smoosh frosted cupcakes into crushed Oreos. Stick a toothpick about half its length in each two Oreo cookies to make Mickey's ears. Insert the part of the toothpick that is sticking out to stick the ears onto the cupcakes.

Cover until ready to serve.

Antipasto Skewers (Mickey Stix)

Per skewer
1 5-inch wooden skewer
1 black seedless olive
1 cube of hard salami1
1 cube of provolone or mozzarella
1 grape tomato, pierced with a knife so it will absorb the dressing
1 1-inch piece yellow pepper

Here's the order we skewered the ingredients: Yellow pepper, cheese, black olive, salami and then grape tomato.

Dressing:
1/2 cup olive oil
1/4 cup balsamic vinegar
1 tablespoon dried basil
1 tablespoon dried oregano
1 teaspoon salt
1 teaspoon pepper

Place the skewers in a large plastic container with a tight-fitting lid and pour the dressing over them and marinade, refrigerated, overnight or for several hours, turning the container every few hours.

Italian Salsa

1 24-ounce can diced tomatoes seasoned with basil, oregano and garlic, drained well
1 3-ounce jar capers, drained
2 4-ounce cans sliced black olives, drained
3 green onions, washed, dried and thinly sliced
2 tablespoons chopped fresh parsley
1 tablespoon extra virgin olive oil
1 tablespoon balsamic vinegar
¼ cup packed fresh basil leaves, chopped or cut into thin slivers
Tortilla, bagel or pita chips, for dipping

Combine all ingredients except fresh basil in a container with a tight-fitting lid.  Cover and refrigerate until ready to serve.  Stir in chopped fresh basil just before serving.  Serve as a dip for the chips.

Makes 10 appetizer servings.

No comments: