Posts Tagged ‘cinco de mayo’
With Cinco de Mayo just around the corner, I couldn’t resist letting the holiday pass without sharing a delicious mexican-inspired dessert. This dessert recipe is a mix between a Sopaipilla and Churros – using pastry dough, cinnamon sugar and chocolate sauce. However, this recipe does not call for the pastry puff to be fried but baked.
This recipe was simple to make and when served warm, these flaky pastries, dusted with cinnamon sugar, filled with sweet ripe bananas, and dipped in a delectable chocolate sauce is – guaranteed to be a party pleaser!
This ‘Chocolate-Dipped Banana Empanadas dessert gives a new twist to your Cinco de Mayo dessert. Give it a try and let me know what you think!
-Photos by Rose Angel Lopez
- FOR THE BANANA EMPANADAS:
- 1 Sheet of Puff Pastry, cut into half lengthwise
- 2 ripe sweet bananas
- 1-2 tsp. sugar
- ¼ juice of a fresh lime
- melted butter for brushing
- Cinnamon Sugar, for dusting (I used McCormick brand)
- FOR THE CHOCOLATE SAUCE:
- ½ heavy whipping cream
- 2 tbsp. sugar
- ½ vanilla bean, split lengthwise
- 1½ tsp. instant espresso coffee granules
- 6-8 broken pieces of plain high quality chocolate of choice (I used Ghiradeli chocolate brand)
- 1 tbsp. unsalted butter
- Remove one packet of your Puff Pastry sheet from the box and follow the directions on the box to defrost.
- Preheat oven to 375 degrees.
- Once defrosted, with a rolling pin, roll out your sheet (I rolled mine out 3 x's back and forth)
- Cut your sheet diagonally, creating 8 triangles.
- Peel and dice bananas and place in a bowl. Add sugar and lime juice and stir to combine.
- Brush the edges of each triangle sheet with melted butter (this will help seal when folded)
- Place a couple of teaspoons of the banana in one corner of the pastry and then fold over into a triangle shape. Use the back of a fork to press enclose the filling. Brush the top of each filled pastry with melted butter. Place on a baking sheet.
- Bake in preheated oven until golden brown.
- While pastries are baking, make the chocolate sauce.
- Stir the cream and sugar together in a small saucepan. Scrape the seeds from the vanilla bean into the cream. Bring to a rolling boil over medium heat., remove from heat, and stir in the coffee granules and chocolate. Stir until melted, about 1 minute. Whisk until shiny and smooth, then whisk in the butter.
- Remove pastries from oven and immediately dust with Cinnamon Sugar.
- Spoon the chocolate sauce into an individual serving bowl or top empanadas with sauce. Serve warm not hot.
With Cinco de Mayo just a couple of days away, I wanted to share my modern take on a table scheme with decorations that sets the scene and captures a slice of Mexico for this special holiday.
In order to complement the main color of our dining room, the prominent colors of this tablescape are navy blue and a slate grey and for a little sparkle, I added mercury glass tealight candle holders that I used to hold a mini cactus in each and copper flatware. I made a plant arrangement that included bright cheerful colors of reddish geraniums, orange gerberas & begonias and green succulents – this added a festive pop to the table centerpiece. To ground the vivid plant colors and bring out an earthy element, I created a table runner by adding several 4×4 tumbled Chiaro tiles – making this centerpiece the main focal point of the dining table! The natural stone of the titles emits warmth and charm to the dining setting.
To welcome guests to their seats, I wrote their names on chalkboard name tags that are wrapped with jute twine. Mini succulents were added to each plate setting as a departing gift to commemorate the occasion.
When hosting any holiday or special occasion, I like to make a signature cocktail and have it readily available for guests to help themselves. You can check out yesterday’s post for my Peach Margarita! To draw guests to the cocktail bar, I set up a wooden serving tray, placed the pre-filled cocktails glasses on the tray and decorated the bar with a cluster of peaches, other tropical fruit, some fresh greenery, a tealight candle to add to the festive mood and coasters so that guests can feel free to walk around and place their cocktail in different areas of the house.
A refreshing margarita and an abundant basket of chips & salsa go hand-in-hand!
After a delicious meal, we indulged in but of course, churros and honey-dipped cinnamon sopaipillas!
If you don’t feel like cooking, why not head on over to your favorite local Mexican restaurant, grab food to go and bring the party to your house? Create a festive tablescape that will have your guests feel extra special with the personal touches your brought to your themed table! (wink)
For those of you readers who are looking to cook up some mouth-watering entrees, check back here tomorrow as I will be featuring the best Mexican dishes and dessert recipes to try!
-Photos + Styling by Rose Angel Lopez
Happy Month of May! Cinco de Mayo is a perfect excuse to blend up a tequila-flavored cocktail and this Peach Margarita we created is one you will surely enjoy!
By using fresh peaches that have been pureed in a blender, you really get the peach flavor in our margarita recipe. Now while peaches are ready as early as May, the peach season is at it’s peak in July and August, so if the peaches you get are not quite as sweet as you would like, not to worry. We added some white peach margarita mixer to bring out the flavor. For some added sweetness, we added simple syrup and Grand Marnier. You can find the full recipe at the end of this post.
If you will be hosting a Cinco de Mayo party this Thursday, create a signature drink and pair your favorite Mexican dishes with our refreshing Peach-flavored Margarita!
Check back tomorrow as I will be sharing my Cinco de Mayo tablescape!
-Photos + Recipe by Rose Angel Lopez
- 6 Peaches, ripen
- ½ cup,Tequila (I used Tres Agaves Blanco Tequila)
- ⅓ cup, Simple Syrup
- 1 cup, Master of Mixes white Peach Daiquiri/Margarita Mixer
- ⅓ cup, Grand Marnier
- 4 cups, Ice
- Cut your peaches in half then cut them in quarters, discard pit and place them in a blender
- Add a splash of tequila and a splash of simple syrup, puree in blender
- Using a mesh sieve, strain the puree into a bowl and then discard any pulp
- Place the peach juice back in the blender and add the grand marnier, tequila, peach mixer, ice and blend
- Pour the peach margarita into drinking glasses and garnish with a peach slice
- Serve & Enjoy!
Hey there guys! Hope you all had a great weekend! Did you do anything fun or was it all about relaxation for you? We had two beautiful days of perfect weather where we just soaked it all up from morning till night. It was the kind of days where it wasn’t too hot or too cold. The sun would shine hot at times but a welcomed breeze would come through, that felt so good. Suffice to say, we didn’t want to leave from lounging on the deck to heading indoors. It was a much needed weekend, shared with family.
On Saturday evening, we hosted a Cinco de Mayo family dinner. I created a simple table setting and since the dinner was outdoors, I used my Melamine plates & drinkware and plastic silver flatware set.
I stopped by my local florist and picked up these purple, violet and blue flowers and added orange tulips to create a pop to the vibrant colorful arrangement.
One of the appetizers that were served where these mini tacos I made using Tostitos Scoops. These bite-sized appetizers were filled with refried beans, seasoned ground beef and topped with mexican style shredded cheese, sour cream and scallions.
I love anything coconut so when I saw this Coconut Margarita with lime recipe, I knew I had to try it.
Another recipe that sounded delish was this Spicy Shrimp with Sweet and Zesty Mango Salsa. It was a bowl of yumminess (did I just make that word up?!) Layered with steamed white rice (I added the juice of a fresh lime to it), a layer of romaine lettuce and red cabbage, topped with mango salsa and grilled shrimp. It was packed with so much flavor… a definite hit! We ended the night with slices of tres leches cake from one of our favorite Mexican restaurants and I added scoops of Haagen-Dazs Artisan collection ice cream in ‘banana rum jam‘ and ‘tres leches brigaderio‘. It was really GOOD.
Photos by Rose Angel Lopez
Happy May! Each time I look out my window into my backyard, I notice the trees and bushes getting fuller and greener and I’m loving it! I’ll get to enjoy this view outdoors this weekend with a family dinner I’ll be hosting. Speaking of hosting, are you planning on celebrating Cinco de Mayo this Saturday or will you be hosting your own Kentucky Derby party? If you plan on doing either, enjoy a few favorite finds to kick off your weekend! Have a good one!
I’m loving everything about this….from the bar cart and the cascading greenery to the copper Moscow Mule bar set. Another way to enjoy a cold slushy margarita!
Incorporating a sliced fruit on your table setting is a great way to add a festive flair to your Cinco de Mayo table!
Image via The Everygirl
I will definitely be trying this coconut margarita recipe this weekend. The Everygirl shows us how to create the perfect margarita bar.
Image via Pizzazzerie
Enjoy this julep recipe for a Derby Party!
Kickoff the month of May in your home with a bright and colorful floral arrangement like this!