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Cinco de Mayo Treats

by on May 3, 2012 · 6 comments

Time for the annual list of Cinco de Mayo treats!  These are all tried, true and tested, and I hope you find something you like.  To start the list, here is the famous Flan Cake.

chilledflancakeforblog.jpg

Keep reading for more ideas.

Mexican Vanilla Pineapple Pound Cake is a good one…

Mexican Vanilla

…and so is Strawberry Margarita Pie.

strawberry-pie-for-blog

Or how about some Pumpkin Cream Cheese Swirl Bars?

cream cheese pumpkin bars

Or if you’d rather have pie, I promise you, this is a really good coconut cream pie. The secret ingredient is Coco Lopez, so that’s sort of “Fiesta-ish”.

coconut cream pie

Best Yellow Scratch Cupcakes don’t scream “Fiesta!” but you could fix that by topping them with white icing and red & green sprinkles or tiny Mexican flags. You needed an excuse to make cupcakes, right?

Best Ever Vanilla Cupcakes

Frito Candy!  That’s all.

frito3.jpg

I’ll be making Mexican Chocolate Chunk Cookies with actual Mexican hot chocolate. This recipe is an all-time favorite.

Mexican Chocolate Chunk Cookies

Or how about making this cake with pralines & cream flavored or any other Mexican type ice cream?  Looking at this picture gave me an idea.  What about a loaf pan size red velvet cake layer with a layer of white vanilla ice cream and a top layer of green velvet cake?

Ice Cream Cake Loaf

And here are some more….

Golden Cinnamon Pumpkin Bars — These might be passable as Cinco de Mayo treats, right? Pumpkin?

Priscilla’s Fiesta Fudge Cookies — A quick and easy prize winner for kids and adults.

Oaxaca Fudge Bars with Cashew Topping — These bars made it to Food TV Ultimate Recipe Showdown.

Mexican Chocolate Crunch Brownies use cinnamon flavored cereal in place of the usual graham crackers.

Coconut Cut-Outs — Good cut-out dough from Martha Stewart.

Mexican Chocolate Biscotti — Cinnamon chips in chocolate biscotti.

Chocolate Snickerdoodles — Simple and good.

Frontera’s Mexican Chocolate Streusel Cake — Very moist cake. The hardest part is finding the Mexican chocolate.

Tres Leches Cake — Mmmmmmmmm. Three Milks.

Lucinda Hutson’s Jalapeno Carrot Cake — A friend is making this and will report back soon. It seems to be a very dense cake.

Chocolate Cinnamon Bundt Cake — Food Librarian recommends this, as does Janice who posted it on the “Go-To” cakes list.

The Tuesdays with Dorie bloggers made Burnt Sugar Ice Cream

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Published on May 3, 2012

{ 6 comments… read them below or add one }

CJ at Food Stories May 3, 2012 at 1:27 pm

I found your site on foodblogs.com and thought I’d stop by and check it out. I just subscribed to your feed and can’t wait to see what your next post will be!

Lisa @ Snappy Gourmet May 3, 2012 at 4:07 pm

I’ll take one of each please. :)

J May 3, 2012 at 10:53 pm

Wow everything is making my mouth water! Good job with the pics.

Jennifer May 4, 2012 at 9:36 am

I made the chocolate snickerdoodles last night and mine didn’t spread. I don’t think it’s a recipe-problem, though, because I had to make substitutions. One, I didn’t have quite enough unbleached all-purpose flour, so I used half AP flour, 1/4 bread flour and 1/4 cake flour. (I had this idea that the bread flour and cake flour would somehow “balance each other out?”)

I also thought my large eggs looked unusually small.

Oh, and I made the dough and refrigerated it while I went to the gym and baked it about an hour and a half later.

I’m not sure which of these could have been factor in the lack of spreading, or if maybe my cream of tartar is too old…
Anyway, even though they are puffy, they are soft, and taste really good. I did half with cinnamon sugar and the other half with just sugar, as my son is not a cinnamon fan. I think these would be really good with some chopped dark chocolate with chili in them.

Anna May 4, 2012 at 10:44 am

Hi Jennifer,

Interesting! The reviews for those cookies are all over the place, and one person on Yankee magazine commented that hers didn’t spread either. Did you happen to weigh your flour? 2 1/4 cups should weigh (at least in my recipes) 10.1 ounces, but if you don’t weigh it it’s easy to pack in more. So maybe you used a little more flour than I did. The smaller eggs and the refrigeration would also help keep the cookies puffy, which in this case is not such a great thing. Maybe I’ll have to cross this one off the list.

Jennifer May 4, 2012 at 11:11 am

Anna,
I did weigh the flour, but I think I did 10.6 ounces. I think they taste good, despite not spreading. They almost taste more like chocolate shortbread (despite the eggs), a little like less-rich Dorie Greenspan World Peace cookies.

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