Cinco de Mayo is just around the corner! I love an excuse to make a Mexican meal, authentic or Americanized, and my family loves an excuse to enjoy eating it! Here are some of my favorite Mexican recipes (mostly Americanized, I suppose) that I’ve shared over the years…main dishes, a side, and desserts. Some of them even use leftovers!
What are your favorite Mexican recipes?
It’s been two weeks since I finished our Christmas cookie baking, but we just finished our share of the cookies a few days ago! This year, I baked somewhere between 50-60 dozen of seven different kinds of cookies…sugar, gingerbread raspberry-almond thumbprints, chocolate peppermint, cranberry white chocolate, chocolate chip peppermint m&m (which we used to make ice cream sandwiches on Christmas Day!), and Saltine Christmas crackers.
It took about three days to bake all these cookies…and they were very full days! We watched a lot of Christmas movies throughout the baking process, especially different productions of the Nutcracker. Mostly, though, it was a fun family tradition, that looked a lot like what we made last year, plus a little something different, just for fun!
Even though I wasn’t planning on making a dessert for New Year’s Day, once I stumbled across this recipe, I knew I had to try it. I did have to make a few changes, based on what was available to me at the store, so you’re getting the recipe I actually used, not the one I found. I also used Kahlúa in place of the coffee required in the original recipe, because I wanted to add more mint flavor, plus, I’m always looking for a new booze-soaked dessert recipe!
- 4 large whole eggs
- 3/4 cup sugar
- 1/2 cup peppermint hot chocolate mix
- 1/4 cup peppermint mocha Kahlúa
- 3 1/2 cups milk
- 1 Tbsp. vanilla extract
- 16 ounces stale challah bread, cut into 1-inch cubes
- 1/2 cup milk chocolate chips
- 2 cups mini marshmallows, divided
Place the eggs in a blender and blend on the lowest speed for 30 seconds. Slowly add the sugar and then add the hot chocolate mix and blend until incorporated, about 30 seconds. Add the Kahlúa, milk, and vanilla and blend until well combined.
Butter a 9 by 13-inch dish and place 1/2 of the cubed bread in the pan. Sprinkle half of the chocolate chips and 1/4 cup of the mini marshmallows on top. Add the rest of the bread and pack tightly. Sprinkle with the remaining chocolate chips and another 1/4 cup marshmallows.
Slowly pour in the custard. Press down on the mixture with a spatula or the back of a spoon to thoroughly saturate. Cover and refrigerate for up to 8 hours.
Bake at 325, uncovered, for 45-55 minutes or until the bread cubes are crisp and browned and the center is firm.
Remove the dish from the oven and top with the remaining mini marshmallows.
Switch your oven settings to broil and broil for about two minutes, or until the marshmallows are toasted to your liking. Watch it closely, the broiler will burn the marshmallows easily.
Let cool for about 15 minutes before serving.
I know this is going to sound silly, but I have worked long and hard to find the perfect chocolate chip cookie recipe. Basic, I know, but none of the ones I made in the past were quite good enough. Last summer, however, I finally perfected a recipe that met my standards and pleased everyone in my family. A recipe like that is definitely worth keeping! I love how big they are, and the fact that you can customize them to suit your tastes. I’ve used many combinations of baking chips in subsequent recipes, and I like them all. Dark and white chocolate chips have been especially popular, as have milk chocolate chips and chunks. You can use whatever your favorites are, too!
- 4 cups all-purpose flour
- 1 teaspoon baking soda
- 1 teaspoon salt
- 1 1/2 cups unsalted butter, melted
- 2 cups packed brown sugar
- 1 cup white sugar
- 2 tablespoons vanilla extract
- 2 eggs
- 2 egg yolks
- 2 cups semisweet chocolate chunks
- 2 cups milk chocolate chips
- sea salt
Preheat the oven to 325. Line cookie sheets with parchment paper.
Sift together the flour, baking soda and salt; set aside.
In a medium bowl, cream together the melted butter, brown sugar and white sugar until well blended. Beat in the vanilla, eggs, and egg yolks until light and creamy. Mix in the sifted ingredients until just blended. Stir in the chocolate chips by hand using a wooden spoon. Drop cookie dough 1/4 cup at a time onto the prepared cookie sheets (cookies should be about 3 inches apart). Sprinkle with sea salt.
Bake for 15 to 17 minutes in the preheated oven, or until the edges are lightly browned. Cool on baking sheets for a few minutes before transferring to wire racks to cool completely.
On the twelfth day of Christmas, the Christmas baking is finally done!
I think this was a record year…I baked over 60 dozen cookies. About 15 dozen each of raspberry-almond thumbprints and chocolate peppermint cookies (the two most popular that I bake), Another 12 dozen or so each of gingerbread and sugar cookies, plus kolaches and hot chocolate cookies. I also made two trays of Christmas cracker candy, which are kind of cookies and kind of not.
Our big family baking day is always so much fun!
We’ve really upped our decorating game! Turkey made Mario and Luigi snowmen, and Bunny made the “leader of the hosen”…I really liked that she included a feather in his cap! And we also added actual ninjabreadmen cookie cutters, which provided even more opportunities for creative decorating…
There were other special baked goods, as well, including our St. Lucia Day lussekattes, baklava for Epiphany, two birthday cakes (one for Jesus and one for Ryan), a bûche de Noël, my first-ever lattice top pie, a trifle, and a coffee cake:
I even baked one savory item…smoked Gouda cheese straws:
The Markel Bakery is now temporarily closed…but I’m sure it won’t be too long before I get the itch to bake something again!
As I always do the day before Thanksgiving, I spent the better part of today making pies. One for each member of the family, as is our tradition:
This year’s pie lineup:
- Ryan–Caramel apple
- Me–Spiced cranberry apple
- Turkey–Peanut butter cup
Chickadee did actually pick her pie this year, but I think pumpkin pie is the only one she really knows by name…I hope she’s happy with her choice!
If you’re looking for a unique Thanksgiving dessert that still falls into the mandatory “pumpkin” category, you’ve come to the right place! Plus, you can make this pumpkin tiramisu as early as today, and refrigerate it until the big event…always a bonus when you can work ahead!
I tried this recipe out last week, and was amazed by both how easy it was to make (I’ve previously been afraid of trying to make a real tiramisu ), and how delicious it was. The crystalized ginger is what really takes it the holiday level, but I imagine even without that, it would still be amazing!
- 1 can pumpkin
- 1/2 cup light brown sugar
- 3/4 tsp. ground ginger
- 1 tsp. cinnamon
- 1/2 tsp. salt
- 1/4 tsp. nutmeg
- 3/4 cup granulated sugar
- 12 oz. mascarpone cheese
- 2 1/2 cups heavy cream
- 2 cups coffee, cooled
- 2 7 oz. packages Italian ladyfingers
- Crystalized ginger
With whisk attachment of stand mixer, whisk pumpkin, brown sugar, ground ginger, cinnamon, salt, nutmeg, and 1/2 cup granulated sugar. Add mascarpone and 1 1/2 cups cream; beat at medium speed until soft peaks form. Do not overbeat.
Dissolve 2 Tbsp. sugar in coffee. Dip both sides of approximately 8 ladyfingers in coffee and arrange them in a single layer in a 4-quart trifle dish. Spread one cup of pumpkin mixture on top. Repeat layers five more times, ending with pumpkin mixture. Cover and refrigerate overnight.
Beat remaining cream and 2 Tbsp. granulated sugar until soft peaks form. Dollop over tiramisu and garnish with crystalized ginger.