My DS and his family opted for a non-traditional Thanksgiving feast and I was in charge of bringing desserts that would go with Tex-Mex! Fellow Zaar-ites came to my rescue and here is the collection of yummy desserts they suggested!
Mexican anise cookies, from Best of Cooking Light Holidays. (TIP: Don't use a substitute for the sifted cake flour called for in these Bizcochitos. It's the best choice for many light baked goods because its low-protein, high-starch content yields a better texture when fat and sugar- two ingredients that lend tenderness- are reduced.) ENJOY!
Rich and decadent, from deep in the heart of Texas! This truly is the absolute BEST chocolate sheet cake I've ever eaten!! The frosting features Mexican Ibarra chocolate (which is flavored with almonds and cinnamon), Texas pecans, and whipping cream. YUM! Note: A sheetcake is a long and flat single layer cake. This is a very well written recipe, and is relatively easy to prepare--and even easier to enjoy! :) I like mine with a scoop of vanilla ice cream on the side. Courtesy Ladies Home Journal.
This traditional Mexican style flan is a luxurious baked custard, with a hint of canela-Mexican cinnamon and a rich caramelized topping. A classic! Makes a lovely special dessert that is similar to a creme brulee---a great finale to your favorite Mexican meal! (Note: Requires overnight chilling). Courtesy Ladies Home Journal.
Totally delicious and refreshing, this creamy margarita cheesecake pie pairs beautifully with a spicy Mexican meal of tacos, enchiladas, rice and beans. Very easy prep, with no baking required, so it's also a wonderful make-ahead dessert! Cook time is chill time. P.S. I sometimes cheat and use a prepared graham cracker crust. I hope you enjoy!
For the Margarita lovers and a Nice finish for your next Mexican Fiesta. Make sure you serve this with some heated cajeta or carmel topping to drizzle over each slice. Adapted from "Viva Margarita" by W. Park Kerr
My family loves Flan, I usually bake it in a round cake pan, But you can use ramekins. This recipe is NOT a hard as it looks. For best results make Flan a day ahead to let the caramel form a slightly liquefied layer. Time does not include cooling time.
The traditional version is a white, vanilla flaovered cake that is infused with 3 types of milk--sweet milk, whole milk and cream. This chocolate version was published in Sabroso!, a southwest dining guide. The preparation time and cook time are estimates. When making a tres leches cake it is usually best to begin early in the morning or even the day before in order to have it ready in the evening. The process is lengthy and time consuming; but oh what wonderful results.
I found this recipe in a back issue of Woman's Day and served it when I had friends over for a fajita dinner. It's an easy dessert to make and if I have to make a large quantity for a pot luck, I substitute vanilla instant pudding and just add the flavourings.
This is lovely syrup used to brighten up the flavors of a simple fruit salad. The recipe comes to me from the Santa Fe Cooking School and works especially well as a light dessert after a Southwestern meal. The flavors are reminiscent of the popular mojito. I like it best with more tropical fruits like pineapple, mango and banana but find it works very well with summer fruits such as strawberries and grapes. One batch of syrup is plenty for 4-6 cups of fruit. You can prepare this days ahead of time and mix with the salad just before serving.
The addition of cocoa and cinnamon makes this a Mexican classic! You can make this into one 10-inch bundt, two 9x5 loaf cakes, or four 8x4 loaf cakes. NOTE: Don't overbake or this will be dry. Posted for 'Zaar World Tour II.
This recipe calls for Mexican cajeta (caramel topping). If you cannot find this in your supermarket, substitute Smucker's Caramel topping, however the Mexican cajeta has a richer flavor. This is very easy to make, and super good. Use it with your next Mexican Fiesta!!