Last weekend we welcomed family and friends over for our open house/housewarming party! It was a wonderful day for us to celebrate all the hard work we’ve put into our forever home, with our favorite food, plenty of wine and great company!
We planned our housewarming party around our favorite food, Mexican, with a Fiesta style celebration.
Here’s a peek at the invitation that went out a few weeks in advance.
I created the invites using Photoshop and sent them out via email and text, individually. I prefer to send my invites directly when I can’t mail them, for a personal touch.
For the decor, I kept it pretty simple, so as not to take away from the unique details of our home. We strung white papel picado from our main entrance and I turned white pumpkins into floral arrangements using bright seasonal dahlia’s and roses.
In addition to the pumpkin arrangements, I used Jarritos glass soda bottles as vases and placed them around our home, along with plenty of cacti. Fresh limes, jalepenos and cilantro also dressed up the tables. Along with a few white maracas that I ordered online.
A simple triangular gold foil banner hung from our mantel with white jumbo balloons floating around our living room.
I made a few chalkboard signs. One for the drinks and to also share a little more info about our home building process.
My look of the night was this Y neck white lace dress, accessorized with gold pentagon hoop earrings, Essie “Berry Naughty” polish and a bold lip! The dress has a tulle hem and an A-line fit that’s so figure flattering! Since I’m a sucker for a good lace number it didn’t take me long to decide on this style, in white of course.
You can shop my entire party look via the links below.
Normally my hubby and I would take on the food, because we love to cook, but we really wanted to enjoy our company and have time to visit, so we hired a caterer. I am so glad we did! Not only did hiring the caterer free up our time to spend with guests, but also cut down on our work before and after the party!
Crave Catering did an amazing job creating a menu that suited all of our needs. Street Tacos were the main course, with delicious sides of guac, salsa, homemade seasoned chips, black beans and accompaniments. I can’t say enough about how delicious the food was. This was in addition to the amazing Chicken Tortilla soup and fresh pico de gallo that my mom was kind enough to make for the party. It was the first day that we had a heavy rain so soup was a welcomed addition to the menu.
“Taco bout a party”!
Most everything that we served was gluten-free with dairy free options available as well. Because I don’t eat beef or pork, it was important to have a poultry and seafood option for the tacos as well.
All food was served on the cactus and watercolor plates from my shop! The watercolor napkins can also be found there!
Though I love a good margarita and enjoy making them, we opted to serve beer and wine at this party. My hubby picked up his favorite I.P.A. from a local Brewery, Aslan. We also served our favorite red wine, and two whites.
Erath Pinot Noir, Latah Creek Pinot Gris and Oyster Bay Sauvignon Blanc were all on the menu.
For Non-Alcoholic options, Crave Catering made us this delicious Lemon, Lime and Basil Cooler that everyone loved. We also served La Croix Sparkling Waters and Bottled Water.
Sweet options are a must for any celebration so I made a double batch of Churro Macarons for our guests to enjoy! I topped all the shells with a cinnamon and sugar blend and filled them with a cinnamon vanilla cream. They didn’t last long!
Here’s my recipe so you can give them a try too!
- 212 grams of almond meal
- 212 grams confectioners sugar
- 82 and 90 grams of egg whites divided
- 236 grams of granulated sugar
- 158 grams of water
- ½ cup granulated sugar + 3 tsp cinnamon for dusting macarons
- 1 cup organic shortening (or butter)
- 1 tsp Vanilla or seeds from 1 vanilla bean
- 2 tbsp ground cinnamon
- 1 cup confectioners sugar
- Prep and measure all of the ingredients with a scale.
- Prep the piping bag with 1/2-inch tip.
- Line 2 baking sheets with parchment paper or silpat.
- Preheat oven to 350 degrees. The temperature of your oven will depend specifically on the way it heats and the levels of humidity. My oven tends to run hot so I bake about 25 degrees Fahrenheit less than suggested (325).
- Combine almond meal & powdered sugar together in a bowl. Sift one time to remove any lumps, then mix together to break up lumps.
- Make a well in the center of the dry mix and pour the 82 grams of egg whites into the center of the dry mixture. Fold together until blended and paste-like and set aside.
- To make the syrup, heat granulated sugar and water in a pot on medium heat with a candy thermometer attached to the side. Once the thermometer's temperature reaches approximately 200 degrees F, place the 90 grams of measured egg whites in your stand mixer and whisk on medium speed.
- Continue to whisk until soft peaks form. Once formed, turn your mixer down to low speed to keep the egg whites moving.
- As soon as the sugar syrup reaches 248 degrees F, remove from heat. Quickly increase mixer speed to medium and begin slowly pouring the sugar syrup down the side of your mixing bowl, until thoroughly combined. THEN increase the mixing speed to medium high and whisk sugar and egg whites together until glossy and stiff peaks form. (The meringue should completely keep its form.)
- Gently fold into the almond/powdered sugar mixture starting with one third. I rarely use the entire batch of meringue, relying more on the consistency of the batter, which should run off the spoon in ribbons, almost like lava.
- Continue to fold the batter in a circular motion, going around the edges of the bowl until smooth and thick ribbons run off the spatula.
- Transfer batter into the prepped piping bag(s).
- Pipe 1 1/2 inch circles about one inch apart on a baking sheet.
- Be sure to hold the piping bag directly above the baking sheet when making the rounds.
- Continue to pipe rounds until you've filled the entire baking sheet.
- Once shells have been piped, dust with cinnamon and sugar mixture.
- Before placing the macs in the oven, allow them to rest until a skin has formed. This can take anywhere from 10 to 20 minutes, but rarely longer than that. If they take longer, most likely the batter is too wet or the meringue is not stiff enough.
- Test by touching the piped macs to make sure they're dry to touch and that no batter comes off on your fingers.
- Once the skin has formed, place the macarons in the middle rack of your oven and reduce heat by 25 degrees (325)
- Bake for about 10-12 minutes until the feet have formed.
- Remove from oven and allow 3-5 minutes to cool.
- Once cool, gently remove shells from parchment paper/silpat and transfer to a cooling rack.
- Repeat same steps for baking the remaining macaron batter, increasing your oven back to 350 degrees F before baking each batch.
- Allow macarons to cool completely. Set aside until filling is ready.
- Pour all ingredients into the bowl of a stand mixer. Mix together until fully incorporated.
- Transfer to a piping bag with tip of your choice. I used a Wilton 2D.
- Pipe the cinnamon filling into the center of the macarons placing another shell on top to create a sandwhich. Repeat these steps to fill all macarons.
- I recommend allowing your macs 12 hours to set in the fridge before serving.
- Keep well sealed and freeze if not eaten within 1-2 days.
In addition to the churro macs, we ordered chili pepper gummy candy that ended up being entirely too spicy to serve without a warning label! You might’ve seen a bit more about that over on instagram. To my surprise, several people ate them and they actually ended up being a fun treat to try, along with the Chili Mango Nerds and Guava/Pineapple Laffy Taffy. The Margarita Jelly Bellys were a fun addition as well!
We were hoping to share our view and outdoor patio with guests, but the rain came down heavily all evening. Fortunately that gave us the opportunity to start a fire and enjoy all our company while staying cozy indoors.
We celebrated for about 4-5 hours and as guests went home for the evening, we gave out Cactus cookie cutters and cactus tattoos (cactoos) as parting gifts.
My only regret was not taking photos of the food and company. I guess I was having too much fun to even remember!
As you can see from the sign above, it took us exactly 612 days to complete the construction of our home! Nearly two years! Though the process was exhausting and daunting at times, nothing compares to where we are now and how much we’ve grown as a family in the process.
We’re truly happy here!
A special thank you to my love for all that he does for my girls and I, and for all the hard work he put into our forever home. 612 days worth! My wonderful Mom, for her delicious soup and pico de gallo and for contributing and helping out at the party! Crave Catering for the memorable food and service! I would recommend them to anyone local that needs catering.
And last but not least our guests! We are so thankful for your company and truly appreciate you helping us celebrate such a special milestone in our lives!