Annie & Antonio’s Mexican Fiesta

Autumn is finally here and I’m so excited. It’s definitely my favourite season — all of the pretty colours, the chill in the air, crisp leaves to walk through, boots, scarves…I’m smiling just thinking about it! We have some great FND themes planned for this season and I can’t wait to share them with you all.

This week, we celebrated Annie and Antonio’s new place and their birthdays. We got a tour of their apartment (Annie’s shoe collection was probably Mary’s, Taylor’s, and my favourite part – that girl has some pretty shoes!) They decided on a Mexican theme and we had a variety of salsas, guacamole, enchiladas, Mexican hot chocolate cupcakes and margaritas. The food was delicious, as always and we had fun talking, laughing and just being together.

Next week will be a little different because a few of our FND crew are going to the beach for the weekend, but I promise there will be a post about the meals we make there and probably lots of silly pictures 🙂 In the meantime, take a look at the recipes from this week and try them out!

Roasted Corn, Black Bean, and Mango Salad: 



  • 2 tsp. canola oil
  • 1 garlic clove, minced
  • 1 1/2 cups corn kernels (from 3 ears)
  • 1 large ripe mango, peeled and diced
  • 1 can black beans, rinsed
  • 1/2 cup chopped red onion
  • 1/2 cup diced red bell pepper
  • 3 tbsp. lime juice
  • 1/4 tsp. ground cumin
  • 1/4 tsp. salt


  1. Heat oil in a large nonstick skillet over medium-high heat. Add garlic and cook, stirring, until fragrant, about 30 seconds. Stir in corn and cook, stirring occasionally, until browned, about 8 minutes. Transfer the corn mixture to a large bowl. Stir in mango, beans, onion, bell pepper, lime juice, chipotle, cilantro, cumin, and salt.



  • 8 plum tomatoes, peeled and diced
  • 1/2 red onion, diced
  • 3 serrano chilies, stemmed, seeds removed and finely diced
  • 3 cloves garlic, finely chopped
  • juice of one lime


  1. Cut an ‘X’ in the bottom of each tomato. Pour boiling water over tomatoes and let them sit in a bowl for 3 minutes. Drain and peel tomatoes.
  2. Combine tomatoes with remaining ingredients and toss together. Season with salt and pepper.

Tomatillo Salsa: 


  • 11oz. tomatillos, husks removed, quartered
  • 1/2 cup water
  • 4 cloves garlic
  • 3 serrano chilies, stemmed, seeds removed


  1. Put tomatillos in a pan with water and cook on medium for 10 minutes.
  2. In food processor, pulse garlic and chilies. Add tomatillos and liquid to food processor and blend with garlic and chilies until smooth. Add salt and pepper to season.


Mexican Hot Chocolate Cupcakes with Cayenne Spiced Whipped Cream: 




  • 1 cup all-purpose flour
  • 1 tsp. cinnamon
  • 3/4 tsp. baking soda
  • 1/2 tsp. salt
  • 1/4 tsp. cayenne pepper
  • 1/2 cup hot water
  • 1/3 cup cocoa powder
  • 6 tbsp. butter, room temperature
  • 3/4 cup sugar
  • 1 egg
  • 1/4 cup vegetable oil
  • 1 tsp. vanilla extract

Whipped Cream: 

  • 1 cup heavy whipping cream
  • 1/4 cup powdered sugar
  • 1 tsp. vanilla extract
  • 1/2 tsp. cinnamon
  • 1/8 tsp. cayenne pepper
  • Shaved chocolate, for decoration


  1. Preheat oven to 350°F. Line a cupcake tin with cupcake liners. Set aside.
  2. In a small bowl, whisk together flour, cinnamon, baking soda, salt and cayenne pepper. Set aside. In another small bowl, whisk together hot water and cocoa powder. Set aside.
  3. In a stand mixer, cream together butter and granulated sugar until light and fluffy, about 2 minutes. Add egg, vegetable oil and vanilla extract, mixing until combined. Then mix in flour mixture, alternating with water mixture, mixing until there are no lumps.
  4. Spoon batter into prepared tin, filling 3/4 full. Bake for 16-18 minutes, or until a toothpick inserted into the center comes out clean.
  5. Remove from pan and let cool completely on a wire rack.
  6. In bowl of a stand mixer, combine the heavy whipping cream and powdered sugar. Using  whisk attachment, mix on high for 1-2 minutes, or until soft peaks have formed.
  7. Add vanilla extract, cinnamon and cayenne pepper and beat for about a minute longer, or until stiff peaks have formed.
  8. Transfer whipped cream to a piping bag and pipe onto cooled cupcakes. Sprinkle tops with shaved chocolate and serve immediately.


Happy eating, everyone!


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One thought on “Annie & Antonio’s Mexican Fiesta

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