Posts Tagged ‘Cinco de Mayo’


Churro Cookies

May 5, 2013

Who can resist the flakey outside, tender center, cinnamon toasty taste of the   Churro? What better  day to serve this little cookie version than Cinco de Mayo! I love May, second only to October. Instead of the conventional round cookie or twist, I decided to used hearts and X and O cutters.. which means this is also the perfect compliment to a glass of champagne on  Valentine’s Day, or a special anniversary. A short cut recipe (always when I am baking…) I really was  amazed that this combination came so close to the texture of a churro. Simple and quick, anytime. Serve them up with some sangria, or a  pretty pink watermelon cucumber margarita. Salud!


4 oz. cream cheese, softened

1/4 C. sugar

2 pre made 9″ pie crusts

1 tsp. vanilla ( I am still out of  this so I used whipped cream vodka)

2 tablespoons cinnamon and 1/4 C. sugar mixed

2 tablespoons melted butter

Combine the cream cheese, vanilla and 1/4 of the sugar, set aside.

Unroll both of the crusts.  Spread the cream cheese evenly over one of the crusts.


Place the other crust on top and cut out your cookies. I recommend putting them in the fridge to cool for about 30 minutes. This will make the cutting go much faster. You can use whatever size cookie cutter you like. I used some cookie cutters  and a small glass. Using the ends of a  fork, seal the edges of the cookies. I like to use a small cocktail fork for this. Finish up the remaining crusts by making mini twists.


Bake them on a parchment lined baking sheet at 350 degrees  for approx. 12 minutes, or until they’re firm and slightly golden. Watch them closely as they will burn.


Let them cool completely, and then brush both sides of them with the melted butter. If you don’t let them cool they will break as they are a little fragile. (see broken X above!!) .  Coat completely  with  cinnamon sugar.






Red and White Sangria

May 4, 2013

Classic Cinco de Mayo! Also good on Memorial Day, July 4th and another other hot summer night!  We served these at my daughter’s party, on a 100 degree day in August before she began college.  Credit to my sister in  law, Robin for these recipes ( and a load of  other  things  she made  possible    during her  stay !) The best Sangria sits over night, topped the next  day with  ginger ale. Doubling the recipes are definitely recommended!


Red Sangria

1 bottle of your favorite Red wine- I am a Shiraz  fan

1 each- lemon, lime and orange, cut into wedges

1/2 C. lemonade

2 shots Triple Sec

1 C. frozen strawberries

1 small can diced pineapple

4 C. ginger ale

Pour wine into a large pitcher. Squeeze the citrus fruit juices into the wine, and drop them in. Add pineapple, lemonade and Triple  Sec. Chill overnight. Add ginger ale, frozen berries and serve over lots of ice.


White Sangria

1 bottle of  your  favorite white  wine

1 each-lemon, lime and orange, cut into wedges

2 C. frozen peaches

1 C. sliced  fresh or  frozen strawberries

1/2  C. lemonade

2 shots apricot brandy

4 C. ginger ale

Pour wine into pitcher and squeeze the lemon, lime and orange wedges into the wine. Toss the squeezed wedges in and add the peaches, strawberries, lemonade  and brandy. Chill overnight. Add ginger ale and serve over a  full glass of ice.

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Cinco Cinco Watermelon Cucumber Margarita

May 14, 2012

I fell in love with the thought of the combination of cooling cucumber and the sweet meat of the watermelon the minute I saw it on my friend’s wall on facebook for Cinco de Mayo. I thought it would be the perfect drink for my 55th birthday.It was everything I thought it would be,a lttle  tart,a hint of sweet, light and perfect for a celebration on a warm spring day.Pretty in pink, with a tinge of fresh lime zest on the rim. I know you will enjoy this as much as we did. Credit due to my friend, Global Cuisine by Gary Arabia.  Happy Birthday to me and Cheers to you!

4 C. watermelon, cubed

1 larger cucumber,peeled,seeded and sliced in thin strips

1/4 C. fresh lime juice,zest before juicing and reserve zest

1 1/2 oz. organic Agave syrup

3 oz. Silver Patron Tequilla

2 T. kosher or Tequilla salt

In a blender, puree watermelon and cucumber.Strain though a fine mesh sieve into a pitcher.

Refrigerate until cold. Combine zest and salt on a flat plate and set aside.

When ready to serve, rub lime slice over rim of Martini or Margarita glass, and dip in salt. Mix  1/2 C. watermelon – cucumber juice with lime juice,Agave and tequilla in a cocktail shaker. Add 1/2 C. shaved ice and shake until well chilled and blended. Pour into salt rimmed glasses. Serve immediately,preferably while watching the sun set!