Mexican Wedding Cookies Recipe
- 1 cup (115 g) pecan pieces
- 1 cup (225 g or 2 sticks) unsalted butter at room temperature
- 3/4 cup (85 g) powdered sugar, sifted
- 2 teaspoons vanilla extract
- 3 more ingredients.....
Vanilla Wedding Cake
- 3 cups sifted all-purpose whole wheat flour
- 1 tablespoon baking powder
- 1/2 teaspoon salt
- 1 cup unsalted butter- room temp
- 9 more ingredients.....
The Wedding's Over Simple Salad
- 12 green onions, trimmed and greens cut to 6" above the bulb (keep the rest of the greens for something else)
- 4 large tomatoes, 1/2 " dice
- 4 ounces olive oil
- Sea or kosher salt and pepper
- 1 more ingredients.....
Royal Wedding Scones
- 2 1/2 cups (11.25 ounces) all-purpose unbleaced flour (I use King Arthur Flour)
- 1/4 cup granulated sugar, plus more for sprinkling on tops of scones
- 1 tablespoon baking powder* (see step 11)
- 3/4 teaspoon kosher salt
- 5 more ingredients.....
Married Wedding Leftovers Tacos
- 8 beef back ribs
- 2 cups good cabernet sauvignon
- 2 cups fresh tomatillo salsa verde
- 1 medium onion, chopped
- 3 more ingredients.....
Chocolate Wedding Cake
- 1/2 cup canola oil
- 3 eggs
- 3/4 cup unfiltered apple juice
- 1 tablespoon limoncello (optional)
- 15 more ingredients.....
Pine Nut Wedding Cookies
- 2 cups pine nuts, toasted
- 10 oz. (2-1/4 cups) unbleached all-purpose flour
- 1/2 tsp. table salt
- 8 oz. (1 cup) unsalted butter, at room temperature
- 3 more ingredients.....
Cuban Wedding Shrimp
- 1/2 cup dark rum
- 1/2 cup orange juice
- 1/4 cup white vinegar
- 1/4 cup brown sugar
- 8 more ingredients.....
Ribbon Rose Hobnail Wedding Cake
- 2 6-inch diameter round cakes, either Vanilla Chiffon Cake or Devil’s Food Cake
- 2 8-inch diameter round cakes, either Vanilla Chiffon Cake or Devil’s Food Cake
- 12 cups (3 recipes) Vanilla Swiss Meringue Buttercream, or one of the variations
- 4-1/2 lb. white fondant
- 17 more ingredients.....
Lime-nut Mexican Wedding Cookies
- 4-1/2 oz. (1 cup) all-purpose flour
- 1/4 tsp. table salt
- 1/2 cup confectioners’ sugar; more for coating
- 1/3 cup coarsely chopped pecans
- 4 more ingredients.....
Wedding Paella
- 33 cups your best homemade fish stock
- 10 cups bomba rice, preferably from Calasparra(note other rices will require less stock!)
- 10 Medium tomatoes, grated, skins discarded
- 1 tablespoon spanish sweet smoked paprika
- 14 more ingredients.....
Wedding Cupcakes (part 2)
- Have double the number of pans that you are going to bake together. For example, we baked 30 cupcakes at a time, so it was great that we had enough pans so that we could get another batch of 30 filled and ready for the oven while the first batch baked. This cut down on the time a lot.
- Have two bowls for your stand mixer. This way you can have a clean on ready to go if you need it and don't have to waste time washing the same one over and over. We actually had two Kitchen Aid mixers, but found that while it wasn't really necessary to have two mixers, having the two bowls was a big help.
- You really need a stand mixer. While it would be physically possible to make this many cupcakes without a stand mixer, I wouldn't try it. It would take forever and be a mess.
- Make sure you have something to store and carry your cupcakes in. I ordered some plastic cupcake holders online that were not that expensive and they were worth it. I didn't have to worry about how to transport them without falling over, or where to store them until they were needed. And, when the night is over, you don't have to worry about getting all of you own plastic containers back, you can just throw them away.
