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Hosting A Latino Easter Party with easy to make sweets and desserts using a Latino Flair! Decorate with pastel colors and the new Easter M&M’s
Hosting A Latino Easter Party
As many of you know, I was born and raised in Caracas, Venezuela. Compared to the US, we have a few different traditions when it comes to Easter. Since we live in Miami, I decided to use a pastel color decoration with some delicious and easy-to-make latin sweets (dulcitos) in order to marry both customs.
When it comes to Easter, I love the baby color that coincides with Spring. It’s bright and cheerful. That’s why I choose to pair it with Tulips, they are blossoming this time of year and give plenty of life to the table.
As you can see, I used my favorite Candy: M&M’s and of course, they came with their own Easter versions. They were so cute that I even decided to use them in my Papitas de leche (milk fudge) and my Dulce de Leche cookie cups.
For decoration, I used candle vases and filled them up with M&M’s eggs. I also placed 2 colorful bowls filled with Easter-colored M&M’s.
Papitas de leche on the left and Dulce de Leche cookie cups on the right
Whenever I serve sweets, I always add a bowl of fruit. It’s perfect for food allergies and also gives a nice color to the table. When I comes to drinks I added a Venezuelan classic: Batido de Parchita (passion fruit juice). To make it, all you need is passion fruit pulp, water, ice, and sugar. Easy, peasy parchita squeezy! The batido is tangy and goes great with our sweet desserts.
When I was little, Easter was not celebrated by eating Brunch on Good Sunday. Rather, the entire country went on Semana Santa (Holy Week). Kids and adults went on vacation for an entire week. Similar to Spring Break here, the big difference is that the adults didn’t have to work during this period. This week was given regardless of religion and beliefs.
During Semana Santa, we fled the city and drove to the coast where the beach is located. We spend the entire week there, swimming in the pools, bathing on the beach, and enjoying quality time with family and friends. It was the highlight of my tween and teen years.
The food there was delicious! BBQ’s, empanadas, fried fish, etc. Of course, we couldn’t skip dessert. But since we were at the beach, no mom would want to spend all day baking. That’s why we ate Papitas de Leche, they don’t require cooking and only have 4 ingredients. They are similar to US fudge.
They are soft, chewy, and the perfect ending to any meal. Plus, the M&M’s and the colored paper cups makes them look very festive. Here’s how easy they are to make:
Milk Fudge
Ingredients
- 14 oz Condensed Milk
- 1 1/2 cups Powdered Milk
- 4-5 Cups Powdered sugar sifted
- 1 1/2 teaspoons Pure vanilla
- M&M'S for topping
Instructions
- In a bowl, place all the ingredients together
- Mix with a wooden spoon and then knead with your hands until dough is opaque and pliable (similar to play-doh)
- If dough seems too wet, add some powdered sugar
- Take pieces of dough, tablespoon size and roll them into balls
- Place each bowl in a small cupcake liner
- Top with M&M
- Let the balls dry at room temperature for 2-3 hours until set
- Enjoy!
Nutrition
For the Dulce de Leche cookie cups, I topped them with toasted coconut and then sprinkled M&M’s eggs to make them look like a bird’s nest. Aren’t they cute?
They are super easy to make and definitely a crowd-pleaser. In Venezuela, we used to call dulce de leche Arequipe. I still don’t know the difference between the 2.
Kids and adults go crazy for these!
Dulce de Leche Cookie Cups
Ingredients
- 1 Package of Refrigerated Cookie Dough
- 1/2 cup Pastel colored sprinkles
- 1 cup Dulce de leche available in cans and jars
- 1 cup Shredded Coconut toasted
- 1/2 cup M&M's Eggs
Instructions
- For Cookie Cups
- Preheat Oven to 350 degrees Fahrenheit
- Spray a mini muffin tin with non-stick cooking spray
- Divide dough into equal size pieces and roll into a ball
- Place the sprinkles into a bowl
- Roll each bowl into the sprinkles so they can stick
- Place the cookie dough into each crevice of the tin
- Bake for 13-18 minutes or until the dough is golden
- Remove from oven and while still hot, press in the center of each cookie using the back of a wooden spoon. Careful not to cut all the way through
- Let the cookies cool at room temperature
- Place the tin in the fridge for 1 hour to cool completely
- Unmold from muffin tin
- Place dulce de leche in the microwave for 30 seconds to loosen up
- Spoon dulce de leche into each cookie cup
- Sprinkle the toasted coconut on top
- Add 3 different color Egg M&M's to decorate
Nutrition
This table looks so pretty! My friends and family will love their finger desserts.
For me, it looks too pretty to eat. I might just tell people to look and not touch!
I hope you can try these delicious Latin Desserts at home. If you do, please upload a pic on Instagram and tag me @Livingsweetmoments or use the hashtag #LivingSweet. I promise to repost it.
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