Lauren Conrad's Insanely Easy Party Recipes (2024)

Active: 30 minutes
Total: 40 minutes

1 1/3 cups unsalted butter, softened
1 1/2 cups granulated sugar
2 eggs
1 Tbsp vanilla
1 cup all-purpose flour
2 1/2 cups cake flour
2 tsp baking powder
2 tsp cornstarch
1 tsp salt

For topping:
1 cup granulated sugar
1 tsp cinnamon
Sliced almonds, for decorating

1. Heat oven to 350°F. In a mixer fitted with a paddle attachment, cream together the butter and sugar until light and fluffy, about 4 minutes. Add the eggs, one at a time, beating for 1 minute after each addition. Add the vanilla and mix until combined.
2. In a small bowl, whisk together both flours, the baking powder, cornstarch, and salt. Slowly add the dry ingredients to the butter-sugar mixture and mix for about 30 seconds.
3. Topping: In a small bowl, whisk the sugar and cinnamon until thoroughly combined.
4. Scoop the dough into 1-in. balls and roll in the cinnamon-sugar mixture. Place on a parchment-lined baking sheet about 2 in. apart. Press down on each ball with the palm of your hand so the cookies are about 2 in. in diameter. Place 5 almond slices in a circle in the center of each cookie. Bake until slightly puffed, about 10 minutes.

Makes 2 dozen cookies.

Active: 10 minutes
Total: 10 minutes (plus chilling)

1 cup raspberries
1 cup strawberries, chopped
2 cups silver tequila
6 cups fresh lemonade
Crushed ice
Tonic water
Blueberries and mint sprigs, for garnish

1. In a pitcher, gently mash the berries with a muddler or a wooden spoon until they give off juices. Stir in the tequila and lemonade; chill.
2. To serve, fill 8 glasses with crushed ice and pour some of the mixture into each. Top each glass with tonic water. Garnish with the blueberries and mint.

Makes 8 servings.

Active: 15 minutes
Total: 20 minutes (plus chilling)

2 lbs red potatoes, cubed
1 cup red onion, diced
7 strips bacon, cooked and crumbled
2 Tbsp fresh parsley, chopped
1 cup dill pickles, diced
1 cup celery, diced
1 cup mayonnaise

1. Place the potatoes in a large saucepan, cover with water, and bring to a boil. Reduce heat, cover, and cook for 15 minutes or until tender. Drain and rinse with cold water to cool.
2. In a large bowl, combine the potatoes, onion, bacon, and parsley. In a small bowl, combine the pickles, celery, and mayonnaise and pour over the potato mixture. Toss to coat. 3. Refrigerate for at least 1 hour or until chilled.

Makes 8 servings.

Active: 15 minutes
Total: 20 minutes

8 ears corn, husks and silks removed
Olive oil
8 Tbsp unsalted butter, melted
1/4 cup grated Parmesan
Kosher salt and pepper
1/4 tsp red pepper flakes
1/4 cup fresh parsley, chopped

1. Heat an outdoor grill to medium-high. Brush the corn with olive oil, place directly on the grill and cook, turning occasionally, until kernels are charred in places and the corn is cooked through, 10 to 12 minutes.
2. Transfer the corn to a platter and drizzle with the melted butter. Top with the cheese, salt, pepper, red pepper, and parsley to taste.

Makes 8 servings.

You can get a castle cake mold on Amazon for about $20.

For the edible sand: Bake 2 cups sweetened shredded coconut on a baking sheet at 350°F for 10 minutes, then combine with 2 cups graham cracker crumbs and 1 cup each brown and white sugar in a food processor. Process until the mixture turns to fine crumbles.