Archive for ‘Cinco de Mayo’

April 29th, 2013

Cactus Pretzels

Can I just say, I love chocolate dipped pretzels. Tiny twists, rods, dipping sticks, old fashioned…I’m not picky.

Plus, there are soo many ways to dress them up; from bunnies to cactuses.

Another great thing. Modeling chocolate. And yes, you can make modeling chocolate with CandiQuik Coatings.

Here’s how:

1. Melt 8 oz. (half-package) of CandiQuik Coating in tray according to package directions. (Let the melted CandiQuik sit while preparing the corn syrup, this will allow it to cool slightly but still remain fluid.)

2. In a small saucepan, heat corn syrup until it just begins to boil.

3. Pour the heated corn syrup on top of the CandiQuik and mix with a rubber spatula until it combines and forms a smooth paste.

4. Cover with plastic wrap and refrigerate, allowing the modeling chocolate to firm (at least 2 hours and preferably overnight).

5. Once ready to use, remove from fridge and knead until it becomes soft and pliable.

Store modeling chocolate wrapped and refrigerated.

(printable recipe at end of post)

So…what does this have to do with these cactus pretzels?

If you haven’t already guessed, the arms of these are made from this modeling chocolate recipe. I just added green (oil based) food coloring to my CandiQuik.

This is what will soon be cactus arms…

A little forming and here’s the result:

I then dipped pretzel rods in green colored CandiQuik and attached the ‘arms’…

The coating doesn’t match perfectly, but I still think they’re pretty cute.

Add a few sprinkles for texture if you desire

Cactus Pretzels
 
Serves: 12
Prep time:
Total time:
Print

 
Ingredients
  • 1 package (16 oz.) Vanilla CandiQuik
  • Green food coloring (oil or powder based only)
  • ¼ cup lite corn syrup
  • Pretzel rods
  • Green sugar decor sprinkles

Instructions
  1. FOR MODELING CHOCOLATE:
  2. Melt 8 oz. (half-package) of CandiQuik Coating in tray according to package directions. Add green food coloring and stir until completely combined. (Let the melted CandiQuik sit while preparing the corn syrup, this will allow it to cool slightly but still remain fluid.)
  3. In a small saucepan, heat corn syrup until it just begins to boil.
  4. Pour the heated corn syrup on top of the CandiQuik and mix with a rubber spatula until it combines and forms a smooth paste.
  5. Cover with plastic wrap and refrigerate, allowing the modeling chocolate to firm (at least 2 hours and preferably overnight).
  6. Remove from fridge and knead until it becomes soft and pliable. Form cactus arms.
  7. Melt remaining (8 oz.) Vanilla CandiQuik and add green food coloring.
  8. Dip pretzel rods in coating and place on wax paper. Immediately attach cactus arms. Sprinkle if desired.
  9. (Store any unused modeling chocolate in refrigerator.)

Just in time for Cinco de Mayo!

Here’s another cute idea for Cinco de Mayo.

(Instructions can be found here.)

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Linked to: Time to Sparkle, Buns in My Oven, Gooseberry Patch

CategoryCinco de Mayo | Comment11 Comments »

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May 2nd, 2012

Cinnamon Dessert Nachos

Need vs. Want.

Sometimes I have a hard time decifering between the two. Pinterest doesn’t help.

Overall though, I’d like to say I’m fairly practical. I usually stick to what I need – like these nachos. I need.

You need these too.

Incase you need justification: Cinco De Mayo is right around the corner…

Speaking of, did you see what I stuffed my face with for Cinco De Mayo 2010 and 2011?

Now go make these.

Cinnamon Dessert Nachos

10 small (6″) flour tortillas, cut into 1/4′s

2-3 tablespoons cinnamon-sugar

oil (I used canola, for frying)

2 cups fresh strawberries, chopped

1 1/2 cups diced pineapple (I used canned pineapple)

2 bananas, sliced

8 oz. (1/2 package) Chocolate CANDIQUIK Coating

Directions:

Heat approximately 1/2 cup oil in a large fry pan.

Dice up fruit while oil is heating.

Add 4-5 tortillas to hot oil and fry until golden, use tongs to flip tortillas to brown each side (takes about 30 sec- 1 min).

Place chips into a large bowl and sprinkle immediately with cinnamon-sugar.

Repeat with remaining tortillas. *Add additional oil if needed.

Melt CANDIQUIK according to package directions. Dip each tortilla in chocolate coating and place on a large serving plate.

Top tortilla chips with fresh fruit and drizzle with additional chocolate coating if your feeling fancy.

Tip: serve with cinnamon-infused ice cream or whipped cream for an extra delicious treat!

 

Oh my gosh, cinnamon ice cream on top… what the heck – this would be beyond good.

 

Linked to the following parties: Bru Crew Life, Mrs. Happy Homemaker, Mrs. Fox’s Sweets, Something Swanky

 

 

CategoryChocolatey, Cinco de Mayo, Father's Day, Memorial Day, Recipes | Comment3 Comments »

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May 5th, 2011

Margarita Cheesecake with Sea Salt

Things I’m digging:

1. Living my life like Julia Robert’s in “Eat, Pray, Love”. I’m totally down with gaining 10 lbs. in Italy, exploring the world, you know?

2. Weather warm enough to walk around in sandals. Bring on the heat! I promise I’ll never complain about being hot again, ever.

3. Reminiscing with my bestie over boys, school, and random drama from 10 years ago - while eating chips and salsa.

4. Margarita Cheesecake garnished with Sea Salt. Oh, did I mention, no baking req’d?! True story.

p.s. Happy Cinco De Mayo! Did you see my other Cinco ideas? They’re HERE

 Margarita Cheesecake w/ Sea Salt

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CategoryCakes, Cheesecakes & Pies, Cinco de Mayo, Holidays, Uncategorized | CommentNo Comments »

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May 2nd, 2011

Cinco Ways to Celebrate the Month De Mayo

[pinit]

 Do you remember 2010′s “CINCO WAYS TO CELEBRATE THE MONTH DE MAYO”?

 Probably not. I think the only person reading a year ago was my mother. Ha.

 But that’s beside the point. As of 2011, my blog has been up for just over a year!

 woot-woot!

 

I want to thank everyone

(mom)

who stops by

for a few minutes in their day

to read about my sugar addiction! 

 Today I bring you the second annual

Cinco ways de 2011:

Jalapeño Cake Bites

  How to Make a Pinata!

 Choco-Tacos

Sombrero Cookies

and Fiesta Peppers!

First things first – Cake!

I found out that the real-deal, a.k.a. jalapeños dipped in vanilla candiquik, were only for a select few - maybe you!? If so, we’ll discuss that soon, real soon.

Jalapeño Cake Bites

 

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CategoryCake Balls, Pops, & Bites, Cinco de Mayo, Holidays, Uncategorized | Comment2 Comments »

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May 3rd, 2010

“Cinco” ways to celebrate the month “de Mayo”

Remembering the Mexican victory over the French at the Battle of Puebla, May 5, 1862, Cinco de Mayo is celebrated with festivities, music, and food! Below are “cinco” recipes that are fun, easy, and I think you will enjoy making!

!Express tu amor!

Chocolate Fruit Tacos

This creation of a dessert taco is delicious and looks good too. Personally, I like the flour tortilla-version! To use flour tortillas, if you have a deep fryer or large frying pan, you can shape the tortilla into a “taco” shape with tongs – just heat the oil, dip the tortilla in for approximately 30-45 seconds on each side. (Variation: sprinkle with cinnamon sugar!)

1 package Chocolate CANDIQUIK

12 taco shells (or you can try making your own by frying flour tortillas!)

1 package fresh strawberries, sliced

3 bananas, sliced

Whipped cream

Directions: Melt CANDIQUIK according to package directions.

Dip shells in chocolate coating, set on wax paper to dry.

Mix sliced fruit together in a medium bowl.

Drizzle remaining chocolate over the fruit mixture in the shells, and top with whipped cream!

Fiery Fiesta Peppers!

For the spicy lovers – so simple to make and very decorative for the cinco de mayo festivities. Even use these simply for presentation on another dish!

Melt 1 package vanilla CANDIQUIK, dip jalapeno peppers in so the pepper is mostly covered, sprinkle with red colored sugar before the coating is set. Allow to dry! Done.

Sombreros Delicioso

Simple cookies made fun – use any type of cookie you desire and simply add the raspberry as the head of the hat. Perfect for cinco de mayo.

You will need: 1 package vanilla CANDIQUIK®, 24 round sugar (or your choice) cookies, 24 fresh raspberries, and decorative icing and colored sugars (red/green for cinco de mayo).

- Melt CANDIQUIK according to directions on package.

-Dip raspberries in vanilla CANDIQUIK…and set on wax paper to dry (if using sprinkles - do so before the coating is dry)

-Dip cookies in vanilla coating, and before they dry place the raspberry on top and finally… add any colored sprinkles you want.

-Decorate to your liking!

Mexican Queso Dip

Doesn’t get any easier. Delicious and nutritious – kind of.

Ingredients:

-1 box (160z) Velveeta® Mexican processed cheese (Velveeta® is a registered trademark of KF Holdings)

-4 oz. cream cheese

- 1 lb. spicy sausage (chorizo), fried and crumbled

-1 can diced tomatoes

Directions: Place all ingredients in a microwaveable dish. Microwave on high 4 minutes or until the cheese is melted. Serve with tortilla chips or bread!

(Recipe at http://www.recipetips.com/recipe-cards/t–3088/mexican-hot-cheese-dip.asp)

Margarita Granita
MMM! Invite your friends over, these are scrumptious. You can also serve these on the “rocks” (reduce the water to 1 1/2 cups). And if you don’t have time to freeze – just reduce water (enough to melt sugar in), and follow the same steps – when the mixture is ready – throw it in the blender with 2-3 cups of ice for a frozen concoction.
(makes 5 drinks- should I have doubled it?)
3 cups water
1 cup sugar
1/2 cup fresh lime juice
1/3 cup fresh lemon juice
6 tablespoons orange liqueur
6 tablespoons gold tequila
2 teaspoons grated lime rind
Sugar (to rim the glasses)

To make:

Bring 3 cups water and sugar to a boil, stirring mixture constantly. Pour into a large bowl; add lime juice and next 4 ingredients. Cover and freeze for 8 hours.

Put frozen mix in a blender until slushy.

Dip margarita glass rims into water and dip the rim in sugar. Spoon granita into glasses.

(For a nonalcoholic version add 1/2 cup fresh orange juice in place of liquors)

(Found in Southern Living, MARCH 2002)

CategoryCinco de Mayo, Holidays, Recipes | Comment1 Comment »

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