Mexican Desserts
If you love Mexican food, today's Mexican Desserts are sure to please. Check out the Piñata Cupcakes, the Apple Empanadas Mini Taco Bowls, or any of the other yummy recipes in today's post. Enjoy!
HOMEMADE BAKED CHURROS
This is from Old El Paso, and begins, "These homemade churros take just 15 minutes of prep time so that you can enjoy the flavor of classic Mexican churros without all the frying fuss. What's the trick? Use Pillsbury™ Crescent Rolls to turn them into crescent churros! They're simple to pull together; brush the crescent rolls with butter, sprinkle with cinnamon sugar, and twist for a fun and easy way to make a churro. Melted chocolate adds even more decadence to this sweet baked churros treat."
Prep Time: 15 minutes; Total Time: 35 minutes; Makes 8 servings
To view this online, go to https://www.oldelpaso.com/recipes/homemade-baked-churros.
Ingredients
1 tablespoon sugar
1/2 teaspoon ground cinnamon
1 can (8 oz) refrigerated Pillsbury™ Crescent Rolls (8 count)
1 tablespoon butter, melted
1/4 cup semisweet chocolate chips
Preparation
Heat oven to 375°F. In small bowl, mix sugar and cinnamon; set aside.
On lightly floured work surface, unroll dough; press into 13x8-inch rectangle. Firmly press perforations to seal. Brush top of dough with some of the melted butter. Sprinkle cinnamon sugar on one half of short side of rectangle.
Fold dough over top. Press to seal. With rolling pin, lightly roll dough to press layers together. Brush remaining butter on top. With sharp knife or pizza cutter, cut lengthwise into 8 strips. Twist each strip 3 times; place on ungreased large cookie sheet.
Bake 13 to 15 minutes or until golden brown. Remove from cookie sheet to cooling rack. Cool 5 minutes.
Meanwhile, in small microwavable bowl, microwave chocolate chips uncovered on High 60 seconds, stirring halfway through, until chips can be stirred smooth. Spoon into resealable food-storage plastic bag; partially seal bag. Cut small tip from corner of bag; drizzle melted chocolate over tops.
Expert tips
Traditional churros are strips of dough that are deep-fried and rolled in cinnamon and sugar. We simplify them by sprinkling cinnamon sugar on crescent dough, twisting it into strips, and baking.
For a more casual look for your Homemade Baked Churros, dip the fork into the melted chocolate, and quickly move your wrist back and forth to create a zigzag pattern.
It’s handy to keep a kitchen ruler nearby, so you can make sure your rectangle turns out the right size.
If you love these Baked Crescent Churros, try these Mini Churro Doughnut Holes. It's the cinnamon-sugar fair food you can make right in your kitchen.
Looking for something a little more decadent? Try this recipe for Dulce de Leche Mocha Ice Cream Dessert. It's a make-ahead treat that will go fast!
PINATA CUPCAKES
This is from Old El Paso, and begins, "Learn how to make Piñata Cupcakes, and you'll have everyone looking forward to your next party. Make and bake the cake mix, then cut a small hole to create a pocket in the center of the cupcake to fill it with your piñata goodies (rainbow-colored sprinkles and mini chocolate-covered candies). Want even more color? Divide the frosting up, and add different gel food colors for a fun rainbow effect. A cupcake is always a treat, but every bite of this fun, candy-filled Piñata Cupcakes recipe is a fiesta."
Prep Time: 1 hour 15 minutes; Total Time: 1 hour 45 minutes; Makes 24 servings
To view this online, go to https://www.oldelpaso.com/recipes/pinata-cupcakes.
Ingredients
1 box Betty Crocker™ Super Moist™ Yellow Cake Mix
Water, oil and eggs called for on cake mix box
1-1/4 cups mini candy-coated chocolate candies
1/2 cup candy sprinkles
6-1/2 cups powdered sugar
3/4 cup butter, softened
1/2 teaspoon vanilla
5 to 7 tablespoons milk
Gel food colors
Preparation
Heat oven to 350°F. Make and bake cake mix as directed on box for 24 cupcakes. Cool cupcakes completely on cooling rack, about 15 minutes.
In small bowl, mix mini candy-coated chocolate candies and candy sprinkles.
Using sharp knife, cut a circle/hole into center of cupcake to create a little pocket about 1 inch deep, leaving 1/4-inch of cake at bottom. Trim baked side of plug to 1/2 inch, and set aside.
Place about 1 tablespoon candy mixture inside cupcake. Replace cupcake plug to cover candy mixture. Repeat with remaining cupcakes and candy mixture.
In large bowl, mix powdered sugar and butter with electric mixer on low speed. Stir in vanilla and 4 tablespoons of the milk.
Gradually beat in just enough remaining milk to make frosting smooth and spreadable. If frosting is too thick, beat in more milk, a teaspoon at a time. If frosting becomes too thin, beat in a small amount of powdered sugar.
Divide frosting (about 1 cup each) into four separate small bowls. Stir gel food color into each bowl to make desired colors. Spoon each color frosting into separate pastry bag fitted with desired tip. Frost cupcakes, as desired.
Expert Tips
We recommend using gel food color, which can bring vibrant colors that won’t change the frosting consistency.
Pipe frosting onto cupcakes using a pastry bag and piping tip to give a more polished decorating look. For easy cleanup, look for disposable pastry bags, which often come with various piping tips.
To give these Piñata Cupcakes a festive look, we’ve used a variety of gel food colors. Try to look for inside-of-the-cupcake sprinkles and candies that match the frosting colors.
For a quick and easy way to make the pockets in the cupcakes, use a 1-inch round cookie cutter.
For the maximum piñata effect of candy spilling out of the cupcakes, fill the cupcakes with the sprinkles and candy on the same day they'll be enjoyed.
Nutrition: 1 Cupcake Calories 380 (Calories from Fat 140); Total Fat 15g (Saturated Fat 7g, Trans Fat 0g); Cholesterol 40mg; Sodium 190mg; Total Carbohydrate 58g (Dietary Fiber 0g, Sugars 49g); Protein 2g
% Daily Value: Vitamin A 4%; Vitamin C 0%; Calcium 6%; Iron 4%
Exchanges: 1/2 Starch, 3 1/2 Other Carbohydrate, 3 Fat
Carbohydrate Choices: 4
DULCE DE LECHE BANANA PIE
This is from Old El Paso, and begins, "A flaky homemade pie crust complements a caramel and banana cream filling." If that doesn't sound absolutely yummy, I don't know what does!
Prep Time: 20 minutes; Total Time: 1 hour 5 minutes; Makes 8 servings
To view this online, go to https://www.oldelpaso.com/recipes/dulce-de-leche-banana-pie.
Ingredients
1 cup Gold Medal™ all-purpose flour
1/2 teaspoon salt
1/3 cup plus 1 tablespoon shortening
2 to 3 tablespoons cold water
1 can (13.4 oz) dulce de leche
3 ripe medium bananas
1 cup whipping cream
1/4 cup powdered sugar
1/2 cup semisweet chocolate chips
1 teaspoon vegetable oil
Preparation
Heat oven to 450°F. In medium bowl, mix flour and salt. Cut in shortening, using pastry blender (or pulling 2 table knives through ingredients in opposite directions), until particles are size of small peas. Sprinkle with water, 1 tablespoon at a time, tossing with fork until all flour is moistened and dough almost leaves side of bowl (1 to 2 teaspoons more water can be added if necessary).
On lightly floured surface, shape dough into a ball. Flatten ball to 1/2-inch thickness, rounding and smoothing edges. With floured rolling pin, roll dough into 11-inch round, rolling from center to edge. Fold dough in half; place in 9-inch glass pie plate. Unfold; gently press in bottom and up side of plate, being careful not to stretch dough.
Fold and roll edge of dough under, even with plate; flute edge. Prick bottom and side of dough generously with fork. Bake 9 to 12 minutes or until light golden brown. Cool completely, about 30 minutes.
Spoon contents of can of dulce de leche into center of cooled crust; gently spread to edge. Thinly slice bananas; arrange over dulce de leche.
In medium bowl, beat whipping cream and powdered sugar with electric mixer on high speed until stiff peaks form. Spread over bananas.
In small resealable freezer plastic bag, place chocolate chips and oil; seal bag. Microwave on High 30 seconds; knead bag to mix melted chips and unmelted chips. Microwave 15 to 30 seconds longer or until all chips are melted and smooth. Snip off tiny corner of bag. Pipe melted chocolate mixture over whipped cream. Store pie in refrigerator.
CANNOLI QUESADILLA WITH STRAWBERRY SAUCE
This was in an old Weight Watchers email (we're talking more than 10 years ago). The plan has changed several times since then.
This recipe begins, “Whip up this Italian-inspired specialty in honor of Mother’s Day. Topped with a simple strawberry sauce or just sliced strawberries, it’s a sweet treat every mom will love.”
POINTS® Value: 3 (value from when this recipe was emailed); Servings: 4; Preparation Time: 10 min; Cooking Time: 1 min; Level of Difficulty: Easy
Ingredients
8 oz fat-free ricotta cheese
3 Tbsp McNeil Nutritionals SPLENDA No Calorie Sweetener, or similar product, or to taste
1/4 tsp almond extract
1/4 cup mini chocolate chips
4 medium whole wheat tortilla
5 oz sweetened frozen whole strawberries, partially thawed and pureed (1/2 a 10 oz package), or whole sliced strawberries if you prefer
Directions
Mix together ricotta cheese, Splenda and almond extract by hand in a large bowl until well-combined and smooth; gently fold in chocolate chips. Chill for at least 2 hours (and up to overnight); drain off any liquid.
To soften tortillas, wrap them in layers of paper towels and then microwave them on high for 30 seconds.
Place about 1/4 cup of cheese mixture down the center of each cooled tortilla; fold tortilla over in half (or roll up burrito-style). Drizzle each serving with about 1-1/2 tablespoons of strawberry sauce or top with fresh strawberry slices; serve immediately. Yields 1 cannoli per serving.
Notes: Add more Splenda if you prefer your desserts very sweet. And feel free to top the quesadillas with freshly sliced strawberries when they’re in season. Or you can use a combination of pureed and sliced strawberries.
Note: Okay, this is me talking. I personally would refrain from the Splenda, simply because I'm not a big fan of non-sugar (read not-quite-sure-it's-not-synthetic) sweeteners. But that's my preference. I would use sugar or no sweetener at all. It's your call here.
APPLE EMPANADAS MINI TACO BOWLS
This is from Old El Paso, and begins, "Old El Paso™ brings our Tex Mex take on the perfect fall apple cinnamon taco dessert with these Apple Empanadas Mini Taco Bowls. This recipe deep fries our Old El Paso™ Soft Tortilla Mini Bowls to make them warm and crispy and then dusts them with cinnamon sugar for an easy to fill, easy to eat apple pie taco dessert. Delicious Granny Smith apples are spiced and served up with cinnamon sour cream and caramel sauce to make for a warm, delicious end to any taco night."
Prep Time: 10 minutes; Total Time: 1 hour 25 minutes; Makes 20 servings
To view this online, go to https://www.oldelpaso.com/recipes/apple-empanadas-mini-taco-bowls.
Ingredients
Vegetable oil for deep frying
1/4 cup granulated sugar
1-1/2 teaspoons ground cinnamon
20 Old El Paso™ Taco Bowls™ mini soft flour tortillas (1 Party Pack)
3/4 cup sour cream
6 medium Granny Smith apples, cored, peeled, cut into 1/2-inch cubes (about 6 cups)
1 cup packed brown sugar
2 tablespoons lemon juice
1/4 teaspoon salt
1/3 cup caramel topping
Preparation
In deep fat fryer or heavy-bottomed saucepan, heat at least 2 inches oil to 350°F. Add 3 tablespoons of the granulated sugar and 1/4 teaspoon of the cinnamon to a 1-gallon resealable food-storage plastic bag.
Place bowls in batches in preheated oil; fry 1 minute on each side, using tongs to turn bowls halfway through, until lightly brown all over. Drain bowls upside down on paper towel-lined cookie sheet until slightly cool; toss 4 bowls at a time in cinnamon sugar to coat. Remove to cooling rack to cool completely.
In small bowl, beat sour cream, remaining 1 tablespoon granulated sugar and 1/4 teaspoon of the cinnamon with whisk. Set aside.
In 12-inch nonstick skillet, mix apples, brown sugar, lemon juice, remaining 1 teaspoon cinnamon and the salt over medium-high heat. Cook 15 to 20 minutes, stirring occasionally, until liquid evaporates and apples are tender.
Divide apple mixture among fried bowls; top with cinnamon sour cream, and drizzle with caramel topping.
Expert Tips
Pears can be substituted for apples in this recipe.
Using a candy thermometer/deep frying thermometer helps to ensure correct temperature when frying to give best results.
MEXICAN DESSERT TRIFLES
This is from Stephanie in her really wonderful food sited, Worth Whisking. If you've never visited the site, I seriously suggest checking it out. Go ahead, I'll wait…
Okay, Stephanie starts the recipe off this way: "I've been brainstorming this recipe for about a month on and off. Just every now and then when my mind wasn’t totally preoccupied by school, and I could think a bit creatively. My husband and I had dinner at a local Mexican restaurant about a month back, and as is super common for any restaurant I visit, my eyes wandered to the dessert section of the menu first. (Actually, this is almost a given!)
"It’s pretty rare for me to get dessert at a Mexican restaurant. Rare, as in almost never. Mostly because I fill up on free tortilla chips pretty much every time! (Those things are evil! How can I resist large, warm, crispy tortilla chips? Impossible, I say!) So, this particular day was no different. Definitely no dessert for me, but it all sounded so good!! Xango – creamy cheesecake wrapped in a fried cinnamon/sugar dusted pastry tortilla. Sopapilla – fried flour tortilla with honey, butter, and cinnamon. Fried ice cream – ice cream rolled in corn flakes and cinnamon, served with honey. Does anything there sound repulsive in any way? No? Didn’t think so."
She then goes on to describe the process of coming up with this absolute yumminess. I really (really) suggest you check it out!
Prep Time: 30 mins; Cook Time: 27 mins; Total Time: 57 mins; Servings: 6 mini trifles
Check this out at https://www.worthwhisking.com/mexican-dessert-trifles/.
Ingredients
Cream Cheese Layer
8 ounces cream cheese softened
1 cup granulated sugar
1 8- ounce package Cool Whip thawed
Crust Layer
1/4 cup plus 2 tablespoons granulated sugar
1-1/2 teaspoons ground cinnamon
2 refrigerated pie crusts
3 tablespoons unsalted butter melted
Cinnamon Crunch Layer
2-1/2 cups corn flake cereal
1 tablespoon unsalted butter melted
1 tablespoon granulated sugar
3/4 teaspoon ground cinnamon
Honey
Directions
Cream Cheese Layer
In the bowl of a stand mixer fitted with the paddle attachment, beat the cream cheese and sugar until smooth and creamy. About 2 minutes.
Fold the Cool Whip into the cream cheese mixture with a spatula until completely combined. Refrigerate until ready to use.
Crust
Preheat oven to 425 degrees. Line two large rimmed baking sheets with parchment paper.
Combine sugar and cinnamon in a small bowl. Set aside.
Bring pie crusts to room temperature per package instructions. Brush one side of one crust with butter. Sprinkle with approximately 1/4 of the cinnamon/sugar mixture. Flip crust over and repeat. Repeat with second pie crust.
Using a knife or pizza cutter, cut each pie crust into squares approximately 1/2” x 1/2”. Spread the squares evenly across prepared baking sheets. Bake for 10-12 minutes, stirring the crust pieces every 3-4 minutes. Remove from oven and cool completely on baking sheets.
Cinnamon Crunch Layer
While the crust pieces are baking, place cereal in a food processor and process until finely crushed. (Or, place cereal in a sealable plastic bag and crush with a rolling pin.) Place crushed cereal in a medium sized mixing bowl and mix in butter. Stir in sugar and cinnamon until well blended.
Spread the cereal mixture in a thin layer on a rimmed baking sheet. When the crusts are finished baking, bake the cereal mixture at 425 degrees for 10-15 minutes or until golden brown, stirring every 3-5 minutes. Remove from oven and cool completely on baking sheet.
Assembly
Place several pie crust pieces in the bottom of each small parfait or trifle glass. Pipe or spoon a layer of the cream cheese mixture over the crust pieces. Sprinkle the cinnamon crunch over the cream cheese to cover. Repeat with another layer of pie crust pieces and cream cheese mixture. Drizzle honey over the top cream cheese layer and then sprinkle with cinnamon crunch to cover.
HOMEMADE BAKED CHURROS
This is from Old El Paso, and begins, "These homemade churros take just 15 minutes of prep time so that you can enjoy the flavor of classic Mexican churros without all the frying fuss. What's the trick? Use Pillsbury™ Crescent Rolls to turn them into crescent churros! They're simple to pull together; brush the crescent rolls with butter, sprinkle with cinnamon sugar, and twist for a fun and easy way to make a churro. Melted chocolate adds even more decadence to this sweet baked churros treat."
Prep Time: 15 minutes; Total Time: 35 minutes; Makes 8 servings
To view this online, go to https://www.oldelpaso.com/recipes/homemade-baked-churros.
Ingredients
1 tablespoon sugar
1/2 teaspoon ground cinnamon
1 can (8 oz) refrigerated Pillsbury™ Crescent Rolls (8 count)
1 tablespoon butter, melted
1/4 cup semisweet chocolate chips
Preparation
Heat oven to 375°F. In small bowl, mix sugar and cinnamon; set aside.
On lightly floured work surface, unroll dough; press into 13x8-inch rectangle. Firmly press perforations to seal. Brush top of dough with some of the melted butter. Sprinkle cinnamon sugar on one half of short side of rectangle.
Fold dough over top. Press to seal. With rolling pin, lightly roll dough to press layers together. Brush remaining butter on top. With sharp knife or pizza cutter, cut lengthwise into 8 strips. Twist each strip 3 times; place on ungreased large cookie sheet.
Bake 13 to 15 minutes or until golden brown. Remove from cookie sheet to cooling rack. Cool 5 minutes.
Meanwhile, in small microwavable bowl, microwave chocolate chips uncovered on High 60 seconds, stirring halfway through, until chips can be stirred smooth. Spoon into resealable food-storage plastic bag; partially seal bag. Cut small tip from corner of bag; drizzle melted chocolate over tops.
Expert tips
Traditional churros are strips of dough that are deep-fried and rolled in cinnamon and sugar. We simplify them by sprinkling cinnamon sugar on crescent dough, twisting it into strips, and baking.
For a more casual look for your Homemade Baked Churros, dip the fork into the melted chocolate, and quickly move your wrist back and forth to create a zigzag pattern.
It’s handy to keep a kitchen ruler nearby, so you can make sure your rectangle turns out the right size.
If you love these Baked Crescent Churros, try these Mini Churro Doughnut Holes. It's the cinnamon-sugar fair food you can make right in your kitchen.
Looking for something a little more decadent? Try this recipe for Dulce de Leche Mocha Ice Cream Dessert. It's a make-ahead treat that will go fast!
PINATA CUPCAKES
This is from Old El Paso, and begins, "Learn how to make Piñata Cupcakes, and you'll have everyone looking forward to your next party. Make and bake the cake mix, then cut a small hole to create a pocket in the center of the cupcake to fill it with your piñata goodies (rainbow-colored sprinkles and mini chocolate-covered candies). Want even more color? Divide the frosting up, and add different gel food colors for a fun rainbow effect. A cupcake is always a treat, but every bite of this fun, candy-filled Piñata Cupcakes recipe is a fiesta."
Prep Time: 1 hour 15 minutes; Total Time: 1 hour 45 minutes; Makes 24 servings
To view this online, go to https://www.oldelpaso.com/recipes/pinata-cupcakes.
Ingredients
1 box Betty Crocker™ Super Moist™ Yellow Cake Mix
Water, oil and eggs called for on cake mix box
1-1/4 cups mini candy-coated chocolate candies
1/2 cup candy sprinkles
6-1/2 cups powdered sugar
3/4 cup butter, softened
1/2 teaspoon vanilla
5 to 7 tablespoons milk
Gel food colors
Preparation
Heat oven to 350°F. Make and bake cake mix as directed on box for 24 cupcakes. Cool cupcakes completely on cooling rack, about 15 minutes.
In small bowl, mix mini candy-coated chocolate candies and candy sprinkles.
Using sharp knife, cut a circle/hole into center of cupcake to create a little pocket about 1 inch deep, leaving 1/4-inch of cake at bottom. Trim baked side of plug to 1/2 inch, and set aside.
Place about 1 tablespoon candy mixture inside cupcake. Replace cupcake plug to cover candy mixture. Repeat with remaining cupcakes and candy mixture.
In large bowl, mix powdered sugar and butter with electric mixer on low speed. Stir in vanilla and 4 tablespoons of the milk.
Gradually beat in just enough remaining milk to make frosting smooth and spreadable. If frosting is too thick, beat in more milk, a teaspoon at a time. If frosting becomes too thin, beat in a small amount of powdered sugar.
Divide frosting (about 1 cup each) into four separate small bowls. Stir gel food color into each bowl to make desired colors. Spoon each color frosting into separate pastry bag fitted with desired tip. Frost cupcakes, as desired.
Expert Tips
We recommend using gel food color, which can bring vibrant colors that won’t change the frosting consistency.
Pipe frosting onto cupcakes using a pastry bag and piping tip to give a more polished decorating look. For easy cleanup, look for disposable pastry bags, which often come with various piping tips.
To give these Piñata Cupcakes a festive look, we’ve used a variety of gel food colors. Try to look for inside-of-the-cupcake sprinkles and candies that match the frosting colors.
For a quick and easy way to make the pockets in the cupcakes, use a 1-inch round cookie cutter.
For the maximum piñata effect of candy spilling out of the cupcakes, fill the cupcakes with the sprinkles and candy on the same day they'll be enjoyed.
Nutrition: 1 Cupcake Calories 380 (Calories from Fat 140); Total Fat 15g (Saturated Fat 7g, Trans Fat 0g); Cholesterol 40mg; Sodium 190mg; Total Carbohydrate 58g (Dietary Fiber 0g, Sugars 49g); Protein 2g
% Daily Value: Vitamin A 4%; Vitamin C 0%; Calcium 6%; Iron 4%
Exchanges: 1/2 Starch, 3 1/2 Other Carbohydrate, 3 Fat
Carbohydrate Choices: 4
DULCE DE LECHE BANANA PIE
This is from Old El Paso, and begins, "A flaky homemade pie crust complements a caramel and banana cream filling." If that doesn't sound absolutely yummy, I don't know what does!
Prep Time: 20 minutes; Total Time: 1 hour 5 minutes; Makes 8 servings
To view this online, go to https://www.oldelpaso.com/recipes/dulce-de-leche-banana-pie.
Ingredients
1 cup Gold Medal™ all-purpose flour
1/2 teaspoon salt
1/3 cup plus 1 tablespoon shortening
2 to 3 tablespoons cold water
1 can (13.4 oz) dulce de leche
3 ripe medium bananas
1 cup whipping cream
1/4 cup powdered sugar
1/2 cup semisweet chocolate chips
1 teaspoon vegetable oil
Preparation
Heat oven to 450°F. In medium bowl, mix flour and salt. Cut in shortening, using pastry blender (or pulling 2 table knives through ingredients in opposite directions), until particles are size of small peas. Sprinkle with water, 1 tablespoon at a time, tossing with fork until all flour is moistened and dough almost leaves side of bowl (1 to 2 teaspoons more water can be added if necessary).
On lightly floured surface, shape dough into a ball. Flatten ball to 1/2-inch thickness, rounding and smoothing edges. With floured rolling pin, roll dough into 11-inch round, rolling from center to edge. Fold dough in half; place in 9-inch glass pie plate. Unfold; gently press in bottom and up side of plate, being careful not to stretch dough.
Fold and roll edge of dough under, even with plate; flute edge. Prick bottom and side of dough generously with fork. Bake 9 to 12 minutes or until light golden brown. Cool completely, about 30 minutes.
Spoon contents of can of dulce de leche into center of cooled crust; gently spread to edge. Thinly slice bananas; arrange over dulce de leche.
In medium bowl, beat whipping cream and powdered sugar with electric mixer on high speed until stiff peaks form. Spread over bananas.
In small resealable freezer plastic bag, place chocolate chips and oil; seal bag. Microwave on High 30 seconds; knead bag to mix melted chips and unmelted chips. Microwave 15 to 30 seconds longer or until all chips are melted and smooth. Snip off tiny corner of bag. Pipe melted chocolate mixture over whipped cream. Store pie in refrigerator.
CANNOLI QUESADILLA WITH STRAWBERRY SAUCE
This was in an old Weight Watchers email (we're talking more than 10 years ago). The plan has changed several times since then.
This recipe begins, “Whip up this Italian-inspired specialty in honor of Mother’s Day. Topped with a simple strawberry sauce or just sliced strawberries, it’s a sweet treat every mom will love.”
POINTS® Value: 3 (value from when this recipe was emailed); Servings: 4; Preparation Time: 10 min; Cooking Time: 1 min; Level of Difficulty: Easy
Ingredients
8 oz fat-free ricotta cheese
3 Tbsp McNeil Nutritionals SPLENDA No Calorie Sweetener, or similar product, or to taste
1/4 tsp almond extract
1/4 cup mini chocolate chips
4 medium whole wheat tortilla
5 oz sweetened frozen whole strawberries, partially thawed and pureed (1/2 a 10 oz package), or whole sliced strawberries if you prefer
Directions
Mix together ricotta cheese, Splenda and almond extract by hand in a large bowl until well-combined and smooth; gently fold in chocolate chips. Chill for at least 2 hours (and up to overnight); drain off any liquid.
To soften tortillas, wrap them in layers of paper towels and then microwave them on high for 30 seconds.
Place about 1/4 cup of cheese mixture down the center of each cooled tortilla; fold tortilla over in half (or roll up burrito-style). Drizzle each serving with about 1-1/2 tablespoons of strawberry sauce or top with fresh strawberry slices; serve immediately. Yields 1 cannoli per serving.
Notes: Add more Splenda if you prefer your desserts very sweet. And feel free to top the quesadillas with freshly sliced strawberries when they’re in season. Or you can use a combination of pureed and sliced strawberries.
Note: Okay, this is me talking. I personally would refrain from the Splenda, simply because I'm not a big fan of non-sugar (read not-quite-sure-it's-not-synthetic) sweeteners. But that's my preference. I would use sugar or no sweetener at all. It's your call here.
APPLE EMPANADAS MINI TACO BOWLS
This is from Old El Paso, and begins, "Old El Paso™ brings our Tex Mex take on the perfect fall apple cinnamon taco dessert with these Apple Empanadas Mini Taco Bowls. This recipe deep fries our Old El Paso™ Soft Tortilla Mini Bowls to make them warm and crispy and then dusts them with cinnamon sugar for an easy to fill, easy to eat apple pie taco dessert. Delicious Granny Smith apples are spiced and served up with cinnamon sour cream and caramel sauce to make for a warm, delicious end to any taco night."
Prep Time: 10 minutes; Total Time: 1 hour 25 minutes; Makes 20 servings
To view this online, go to https://www.oldelpaso.com/recipes/apple-empanadas-mini-taco-bowls.
Ingredients
Vegetable oil for deep frying
1/4 cup granulated sugar
1-1/2 teaspoons ground cinnamon
20 Old El Paso™ Taco Bowls™ mini soft flour tortillas (1 Party Pack)
3/4 cup sour cream
6 medium Granny Smith apples, cored, peeled, cut into 1/2-inch cubes (about 6 cups)
1 cup packed brown sugar
2 tablespoons lemon juice
1/4 teaspoon salt
1/3 cup caramel topping
Preparation
In deep fat fryer or heavy-bottomed saucepan, heat at least 2 inches oil to 350°F. Add 3 tablespoons of the granulated sugar and 1/4 teaspoon of the cinnamon to a 1-gallon resealable food-storage plastic bag.
Place bowls in batches in preheated oil; fry 1 minute on each side, using tongs to turn bowls halfway through, until lightly brown all over. Drain bowls upside down on paper towel-lined cookie sheet until slightly cool; toss 4 bowls at a time in cinnamon sugar to coat. Remove to cooling rack to cool completely.
In small bowl, beat sour cream, remaining 1 tablespoon granulated sugar and 1/4 teaspoon of the cinnamon with whisk. Set aside.
In 12-inch nonstick skillet, mix apples, brown sugar, lemon juice, remaining 1 teaspoon cinnamon and the salt over medium-high heat. Cook 15 to 20 minutes, stirring occasionally, until liquid evaporates and apples are tender.
Divide apple mixture among fried bowls; top with cinnamon sour cream, and drizzle with caramel topping.
Expert Tips
Pears can be substituted for apples in this recipe.
Using a candy thermometer/deep frying thermometer helps to ensure correct temperature when frying to give best results.
MEXICAN DESSERT TRIFLES
This is from Stephanie in her really wonderful food sited, Worth Whisking. If you've never visited the site, I seriously suggest checking it out. Go ahead, I'll wait…
Okay, Stephanie starts the recipe off this way: "I've been brainstorming this recipe for about a month on and off. Just every now and then when my mind wasn’t totally preoccupied by school, and I could think a bit creatively. My husband and I had dinner at a local Mexican restaurant about a month back, and as is super common for any restaurant I visit, my eyes wandered to the dessert section of the menu first. (Actually, this is almost a given!)
"It’s pretty rare for me to get dessert at a Mexican restaurant. Rare, as in almost never. Mostly because I fill up on free tortilla chips pretty much every time! (Those things are evil! How can I resist large, warm, crispy tortilla chips? Impossible, I say!) So, this particular day was no different. Definitely no dessert for me, but it all sounded so good!! Xango – creamy cheesecake wrapped in a fried cinnamon/sugar dusted pastry tortilla. Sopapilla – fried flour tortilla with honey, butter, and cinnamon. Fried ice cream – ice cream rolled in corn flakes and cinnamon, served with honey. Does anything there sound repulsive in any way? No? Didn’t think so."
She then goes on to describe the process of coming up with this absolute yumminess. I really (really) suggest you check it out!
Prep Time: 30 mins; Cook Time: 27 mins; Total Time: 57 mins; Servings: 6 mini trifles
Check this out at https://www.worthwhisking.com/mexican-dessert-trifles/.
Ingredients
Cream Cheese Layer
8 ounces cream cheese softened
1 cup granulated sugar
1 8- ounce package Cool Whip thawed
Crust Layer
1/4 cup plus 2 tablespoons granulated sugar
1-1/2 teaspoons ground cinnamon
2 refrigerated pie crusts
3 tablespoons unsalted butter melted
Cinnamon Crunch Layer
2-1/2 cups corn flake cereal
1 tablespoon unsalted butter melted
1 tablespoon granulated sugar
3/4 teaspoon ground cinnamon
Honey
Directions
Cream Cheese Layer
In the bowl of a stand mixer fitted with the paddle attachment, beat the cream cheese and sugar until smooth and creamy. About 2 minutes.
Fold the Cool Whip into the cream cheese mixture with a spatula until completely combined. Refrigerate until ready to use.
Crust
Preheat oven to 425 degrees. Line two large rimmed baking sheets with parchment paper.
Combine sugar and cinnamon in a small bowl. Set aside.
Bring pie crusts to room temperature per package instructions. Brush one side of one crust with butter. Sprinkle with approximately 1/4 of the cinnamon/sugar mixture. Flip crust over and repeat. Repeat with second pie crust.
Using a knife or pizza cutter, cut each pie crust into squares approximately 1/2” x 1/2”. Spread the squares evenly across prepared baking sheets. Bake for 10-12 minutes, stirring the crust pieces every 3-4 minutes. Remove from oven and cool completely on baking sheets.
Cinnamon Crunch Layer
While the crust pieces are baking, place cereal in a food processor and process until finely crushed. (Or, place cereal in a sealable plastic bag and crush with a rolling pin.) Place crushed cereal in a medium sized mixing bowl and mix in butter. Stir in sugar and cinnamon until well blended.
Spread the cereal mixture in a thin layer on a rimmed baking sheet. When the crusts are finished baking, bake the cereal mixture at 425 degrees for 10-15 minutes or until golden brown, stirring every 3-5 minutes. Remove from oven and cool completely on baking sheet.
Assembly
Place several pie crust pieces in the bottom of each small parfait or trifle glass. Pipe or spoon a layer of the cream cheese mixture over the crust pieces. Sprinkle the cinnamon crunch over the cream cheese to cover. Repeat with another layer of pie crust pieces and cream cheese mixture. Drizzle honey over the top cream cheese layer and then sprinkle with cinnamon crunch to cover.
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