Confetti Fiesta Braids Recipes

CONFETTI BLONDIES

Steps:

• For the blondies: Preheat the oven to 350 degrees F. Prepare an 8-inch square baking pan with parchment and cooking spray, allowing the parchment to hang over the sides.
• In a medium bowl, whisk together the brown sugar and butter. Whisk in the vanilla and eggs. Using a rubber spatula, fold in the flour, baking powder and salt. Lastly, fold in the sprinkles.
• Pour the batter into the prepared baking pan and spread it to even out the surface. Bake until the blondies are golden brown, 32 to 35 minutes. Set aside to cool completely before icing, about 1 hour.
• For the confetti icing: In a large bowl, mix the powdered sugar, butter, vanilla and salt with an electric mixer until just combined. Add the milk and whip until the icing is light and fluffy, 2 to 3 minutes. Fold in the rainbow sprinkles.
• Spread the icing on the cooled blondies in a thick even layer. Sprinkle the top with as many sprinkles as your heart desires. Refrigerate the baking pan until the icing is firm, at least 1 hour.
• Carefully lift the blondies out of the pan and cut into 2-inch squares.

CONFETTI RICE

Steps:

• Heat the oil in a heavy, large saucepan over medium-high heat. Add the onion, red peppers and jalapeño and cook, stirring often, until soft and translucent, about 4 minutes. Add the garlic and cook until fragrant, 1 minute, being careful not to let it burn.
• Add the rice and corn and saute 1 minute, stirring constantly to toast the rice and coat with oil. Sprinkle with the cumin and 1 teaspoon each salt and pepper. Pour in the chicken stock, raise the heat to high and bring to a boil. Reduce the heat to low, cover and cook until the rice is tender, 12 to 15 minutes.
• Fluff the rice with a fork and carefully fold in the cilantro and diced tomatoes. Season with additional salt and pepper to taste.

CONFETTI CORN

Steps:

• Heat the olive oil over medium heat in a large saute pan. Add the onion and saute for 5 minutes, until the onion is soft. Stir in the bell pepper and saute for 2 more minutes.
• Add the butter to the pan and allow it to melt. Over medium heat, add the corn, salt, and pepper and cook, stirring occasionally, for 5 to 7 minutes, until the corn just loses its starchiness. Season to taste, gently stir in the basil or other green herbs, and serve hot.

CONFETTI FIESTA BRAIDS

Steps:

• Preheat oven to 350 degrees.
• Grease two baking sheets.
• In a large bowl, mix 4 cups flour, cornmeal, yeast, sugar and salt.
• In a small saucepan, heat the buttermilk, butter and onion to 120 degrees-130 degrees. Add to dry ingredients; beat just until moistened. Add eggs; beat until smooth. Stir in cheese, corn and peppers. Stir in enough remaining flour to form stiff dough.
• Turn dough onto a floured surface; knead until smooth and elastic, about 6 to 8 minutes. Put dough in a greased bowl, turning once to grease the top. Cover and let rise in a warm place until doubled, about 1 hour.
• Shaping dough for braid:.
• Punch dough down. Turn dough onto a lightly floured surface; and divide dough in half (now you have two halves of dough). Now take one of those halves and divide it into two portions so that one portions is twice the size of the other; shape the larger portion into three 16-in. ropes. Arrange ropes lengthwise on the floured surface, not touching. Now starting in the middle, loosely bring the left rope under the center rope. Bring the right rope under the new center rope and repeat until you reach the end. Press ends and tuck under. Place on a greased baking sheet.
• Now shape smaller portion into three 10-in. ropes. Arrange ropes lengthwise on the floured surface, not touching. Braid (as direction given for larger portion, above.) Press ends and tuck under. Brush the underside of this braid with water and place ontop of the larger braid (centered). Cover loaf and let rise until doubled, about 45 minutes.
• Shape the other half of dough.
• Bake at 350 degrees for 25-30 minutes until golden brown. Brush with melted butter. Cool on wire racks.
• Makes 2 loaves.
• Refrigerate leftovers.