mexican dessert

Give your dessert game an upgrade with this easy recipe for cheesecakeadillas from Delish.com.

Cheesecakeadilla

block cream cheese, softened

sugar

pure vanilla extract

flour tortillas

butter

cinnamon sugar

strawberries

Melted chocolate, for drizzling

Made this with Greek Yogurt, Lemon Extract, and Raspberries.  Low carb, low fat, and absolutley delicious!!!

https://streaming.hearstdigitalstudios.com/7576b192-aa88-49c0-8828-07de7363f36d/video_rover_16x9_1080p_hd_1562881545_77381.mp4

You've never seen cheesecake like this before!

Cheesecake + Quesadilla = Our Newest Dessert Of Choice

If you've never had the pleasure of sinking your teeth into a freshly fried and cinnamon-sugar coated churro, please do yourself a favor and make these immediately! A popular Mexican, Spanish and Portugese pastry, they are richer than a traditional doughnut and can be eaten plain or dipped in melted chocolate, dulce de leche or hot chocolate.

Churros

unsalted butter

milk

water

salt

all-purpose flour

egg (at room temperature)

vanilla extract

Vegetable oil (for frying)

cinnamon

Add at least 1 inch of vegetable oil to a large heavy skillet (I recommend a 12-inch cast iron skillet). Bring the oil to 360 degrees F over medium heat.

While the oil is heating, make the dough. Place the butter, milk, water, and salt in a medium saucepan and bring to a boil over medium-high heat. Add all of the flour at once, reduce heat to medium-low and stir with a wooden spoon until the mixture forms a ball and appears to dry out (a film or “crust” will develop on the sides and bottom of the pan), another 2 to 3 minutes.

Immediately place the dough into a mixing bowl and beat on low until it stops steaming and is just warm to the touch, approximately 1 minute.

Increase mixer speed to medium and add the egg, beating until fully incorporated and scraping the sides and bottom of the bowl as needed. Add the vanilla extract and mix until thoroughly combined, about 1 minute. The final dough will appear smooth, creamy, and shiny.

Transfer the dough to a pastry bag fitted with an extra large open star piping tip (I recommend Ateco #829). Line a rimmed baking sheet with two layers of paper towels.

Mix together the sugar and cinnamon in a shallow bowl and set aside.

Once the oil comes to temperature, pipe the churros directly into the oil, about 6 inches in length. Use a pair of kitchen shears to snip off the dough at the end of the piping tip. Repeat with additional churros in the oil (don’t overcrowd the pan - you should fit about 4 or 5 per batch). Turn the churros in the oil and cook until golden brown all over, about 2 to 3 minutes. Remove to the paper towel-lined pan to drain for about 15 seconds, or until able to be handled, then toss in the cinnamon-sugar mixture and transfer to a serving dish.

Allow the oil to back up to temperature and repeat step #7 with the remaining dough, approximately three more batches. Serve immediately!

Fresas con Crema is a traditional Mexican dessert recipe that&#x27;s made with sweetened condensed milk, whipping cream, sour cream, and strawberries.

Fresas con Crema

strawberries (, hulled)

sour cream ((or plain greek yogurt))

evaporated milk

heavy whipping cream

condensed milk (, la lechera)

Slice the strawberries into thin slices. 

Add the sour cream, evaporated milk, heavy cream, sweetened condensed milk and vanilla to a mixing bowl. Beat with electric mixers for 2 minutes.

Spoon 1/2 cup of fresh sliced strawberries into a cup. Pour 1/2 cup of the cream mixture over the top. 

Serve with whipped cream on top, if desired.Serves 8 (1 cup servings)

Homemade Churros are classic and super delicious Mexican fritters. These heart shaped churros are deep fried dough that is crispy-crunchy on the outside, soft and tender on the inside. This homemade churros is very easy to make in less than 30 minutes with just 6 ingredients. 

Homemade Mexican Churros Recipe | Mexican fritters

Unsalted Butter

Water

Sugar

tsp Vanilla extract (optional)

Plain flour

Cinnamon powder

Salt

Eggs

In a plate add the sugar and cinnamon and give a good mix. keep it aside.

To make the cinnamon sugar

In a large saucepan place butter, sugar, water, cinnamon on medium-high heat and bring it to a boil.

Once it comes to a boil reduce heat to medium-low and add the flour slowly and stir it constantly with a spatula.

Stir it until the pastry dough comes together and it is smooth with no lumps.

Now transfer it in a large bowl and let it cool for 5-6 minutes or until warm to touch.

Meanwhile heat oil for frying in skillet over medium heat. The oil is of right temperature when a small piece of churro dough when dropped into oil comes up immediately.

Then break in one egg at a time and with an electric hand whisk, mix it allowing to incorporate the egg before adding the next one.

Blend until mixture comes together and is smooth (it will separate at first but keep mixing it will come together).

Now spoon the dough into pastry bag fitted with star tip. (I used wilton 1M)

To make the star shaped churro, squeeze a heart shaped dough on a parchment paper.

Then slowly lift it with a flat spatula and drop it in the hot oil. or carefully pipe the mixture into preheated oil, into about 5 to 6inch lengths, cut end with scissors. DO not over crowd the pan.

Let them fry until golden brown, about 3-4 minutes. Transfer it to paper towels for a minute.

Then transfer them cinnamon sugar mixture and roll them so they are evenly coat.

Serve them hot with chocolate sauce or caramel.

TO make the churros

The BEST authentic Tres Leches Cake. An ultra light cake soaked in a sweet milk mixture and topped with fresh whipped cream and cinnamon. This simple Mexican dessert is one of our favorites!&nbsp;

Tres Leches Cake

baking powder

eggs (, separated)

sugar (, divided)

can sweetened condensed milk

Tablespoons sugar

cinnamon (, for topping)

Preheat oven to 350 degrees F. Grease a 9x13&#039;&#039; pan with non-stick cooking spray.

In a medium bowl combine flour, baking powder, and salt. Separate the eggs into two other mixing bowls.

Add 3/4 cup sugar to the bowl with the egg yolks and mix on high speed until yolks are pale yellow. Add 1/3 cup milk and vanilla and stir to combine. Pour the egg yolk mixture over the flour mixture and stir gently just until combined (don&#039;t over-mix).

Use electric beaters to beat the egg whites on high speed. As the begin to whip into stiff peaks, gradually mix in the remaining 1/4 cup of sugar. Fold the stiffly beaten egg whites into the batter gently, scraping the bottom and sides of the bowl, until combined.

Pour batter into prepared pan and smooth it into an even layer. Bake for 25 to 35 minutes, or until a toothpick inserted in the center of the cake comes out clean. Remove from the oven and allow cake to cool completely.

Combine the evaporated milk, sweetened condensed milk, and whole milk in a small bowl.  Once the cake has cooled use a fork to poke holes all over the top of the cake. 

Slowly pour the milk mixture over the the top of the cake, making sure to pour near the edges and all around. Refrigerate the cake for at least 1 hour or overnight, to allow it to soak up the milk.

In the meantime, whip the heavy cream, sugar and vanilla until stiff peaks. Smooth over the top of the cake. Sprinkle cinnamon on top. Serve with fresh sliced strawberries, if desired. Enjoy!

The BEST authentic homemade Tres Leches Cake. An ultra light cake soaked in a sweet milk mixture and topped with fresh whipped cream and cinnamon. This simple Mexican dessert is one of our favorites! 

Print recipe: https://tastesbetterfromscratch.com/tres-leches-cake/
To make this cake perfectly, read the tips and tricks in the post.

INGREDIENTS:
▢1 cup all-purpose flour (120g)
▢1 1/2 teaspoons baking powder (6g)
▢1/4 teaspoon salt (1.5g)
▢5 large eggs , separated
▢1 cup granulated sugar , divided (201g)
▢1/3 cup whole milk (79ml) 
▢1 teaspoon vanilla extract (5ml)
▢12 ounce can evaporated milk
▢14 ounce can sweetened condensed milk
▢1/4 cup whole milk (60ml)
For the whipped topping:
▢1 pint heavy whipping cream , for Whipping
▢3 Tablespoons granulated sugar or powdered sugar (37.5g)
▢1/2 teaspoon vanilla extract (2.5ml)
▢ground cinnamon , for topping

INSTRUCTIONS:
Preheat oven to 350 degrees F. Lightly spray a 9x13'' pan with non-stick cooking spray.
In a medium bowl combine flour, baking powder, and salt in a large bowl. Separate the eggs into two separate bowls.
Add 3/4 cup sugar to the bowl with the egg yolks and mix on high speed until yolks are pale yellow. Add the 1/3 cup milk and vanilla and stir to combine. 
Pour the egg yolk mixture over the flour mixture and stir gently just until combined (don't over-mix).
Use electric beaters to beat the egg whites on high speed. Gradually add the remaining 1/4 cup of sugar as you mix and continue beating until stiff peaks.
Fold egg whites into the batter gently, just until combined. Pour batter into prepared pan. Make sure to smooth it into an even layer so your baked cake doesn't have divots in it.
Bake for 25 to 35 minutes, or until a toothpick inserted in the center of the cake comes out clean. Remove from the oven and allow cake to cool completely.
Combine the evaporated milk, sweetened condensed milk, and whole milk in a small bowl. Once the cake has cooled use a fork to poke holes all over the top of the cake. 
Slowly pour the milk mixture over the the top of the cake, making sure to pour near the edges and all around.
Refrigerate the cake for at least 1 hour or overnight, to allow it to soak up the milk.

In the meantime, whip the heavy cream, sugar and vanilla until stiff peaks. Smooth over the top of the cake. Sprinkle cinnamon on top. Serve with fresh sliced strawberries, if desired. Enjoy!

More tips for this recipe: https://tastesbetterfromscratch.com/tres-leches-cake/

⏳TIMESTAMPS:
0:00 Into
0:18 Mix dry ingredients
0:32 Separate egg whites from yolks
1:19 Make batter
2:25 Beat eggs whites to still peaks
3:14 Fold eggs whites into batter
3:37 Pour batter into 9x13 dish
3:56 Bake tres leches cake
4:26 Poke wholes in cake
4:53 Pour "three milks" on top of cake
5:35 Refrigerate sponge cake
5:43 Make whipped topping
6:19 Smooth topping on cake
6:40 Sprinkle cinnamon and serve

SUBSCRIBE to my channel: http://www.youtube.com/c/TastesBetter... 
FACEBOOK: Tastes Better From Scratch
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PINTEREST: Lauren Allen {Tastes Better From Scratch}
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CONTACT ME: Tastesbetterfromscratch@gmail.com

You’ll love this EASY Mexican Chocolate Cake. Moist and deeply chocolatey. The batter involves only a handful of ingredients, and no stand mixer or beater. Just a bowl and a whisk. It’s insanely delicious and will satisfy all your dessert cravings.

EASY Mexican Chocolate Cake

tablet Mexican Chocolate (such as Abuelita or Ibarra)

Chocolate Cake Box Mix

eggs

vegetable oil

tbsp butter ((for oiling pan))

whipped cream ((or frosting))

strawberries (for decorating (optional))

Grate the Mexican chocolate, leaving two triangles for decorating.

Mix all the ingredients for the cake box and the grated Mexican chocolate.

Whisk together for about 2 minutes.

Set aside.

Butter the pan.

Pour half of the batter into the heart-shaped Le Creuset and the other half into a circular baking pan.

Or, adjust depending on what pan you have available.

See back of the cake box for other times, if using a different pan.

Bake Le Creuset stoneware at 350 F for 32-35 minutes, or until a toothpick comes out clean.

Bake the circular cake at 350 F for 28 minutes.

Meanwhile, create the heart-shaped strawberries.

Cut off the stems in a V form, removing the green top.

Slice the strawberries in half.

Let cakes cool slightly before placing on a cooling rack.

Cut off the poofy top from the heart-shaped Le Creuset as straight as possible.

Flip and use the uneven side as the bottom, and the straight side as the top.

Place the circular cake on the bottom on the serving platter.

Place the heart-shaped cake on top of the circular cake.

Decorate the cake with whipped cream around the edges.

Add the strawberries on top of the cake.

Grate more Mexican chocolate over the cake.

Serve immediately.

This Conchas recipe makes the BEST Mexican sweet breads. They come out super soft and fluffy. So irresistible. You’ll fall in love in just one bite!

Conchas + VIDEO

yeast

white sugar

cocoa powder (if using)

In a large bowl, stir together the yeast and warm water.

Mix and set aside for 10 minutes.

Add the evaporated milk, 1/3 cup sugar,  salt, 1/3 cup butter, egg and 2 cups of the flour.

Mix everything on medium speed.

Stop mixing and scrape down the sides of the bowl.

Gradually add in the remaining flour and 1/2 teaspoon cinnamon.

Knead with the hook attachment for 10-15 minutes.

Do not add more flour.

Turn the dough out onto a floured counter.

Place the dough in a greased bowl.

Turn the dough to coat the bottom.

Cover with plastic wrap or a kitchen towel.

Let rise in a warm place until it has doubled in size. About 2 hours.

For the Dough:

In a bowl, beat 2/3 cup powdered sugar and 1/2 cup butter until light and fluffy.

Scrape the sides of the bowl, making sure to mix everything.

Stir in the flour, cinnamon, and vanilla.

Mix until the mixture is the consistency of a thick paste. It will look like wet sand.

Divide into two parts, and place one part in a separate bowl.

If making chocolate conchas, add cocoa powder to one of the bowls, and mix until fully incorporated.

When the dough is done rising, divide into 12 pieces.

Make sure the dough pieces are the same size, or they will not bake evenly.

Shape the dough into balls.

Place on a greased cookie sheet.

Space the dough pieces out about 3 inches apart.

Gently press them down with the back of your hand.

Make 6 balls of the chocolate topping mixture and 6 balls of the white topping mixture.

Place each ball between wax paper.

Using a rolling pin, roll out the balls enough to cover the dough balls.

Grease the top of the dough with melted butter, oil, or shortening.

Place the rolled out topping on top of the dough balls.

Pat down lightly.

Use a knife to cut the grooves in the topping like a shell or criss cross.

Cover and let rise until doubled. About 45 minutes to an hour.

Preheat the oven to 375 degrees F (190 degrees C).

Bake for 20 minutes.

Enjoy!

For the Topping:

This Sopapilla Cheesecake Bar recipe is a cinnamon lover&#x27;s dream! Cream cheese filling wrapped in a cinnamon-sugar crust makes for a delicious and easy dessert.

Sopapilla Cheesecake

cream cheese, softened (8 ounce each)

crescent roll sheets

unsalted butter (melted)

Preheat oven to 350 degrees F.

In a bowl, beat the cream cheese with 1 1/2 cups of sugar and vanilla extract until smooth.

In a small bowl, combine the remaining 1/2 cup sugar with the cinnamon. Set aside.

Press the first sheet of crescent roll dough into the bottom of a 13x9 baking dish. Pour cheesecake filling over the dough, then roll the second layer of dough over the top.

Brush the melted butter over the top layer of dough and sprinkle with the cinnamon sugar mix.

Bake for 45 minutes until golden brown. Remove from oven and cool for at least 30 minutes before cutting.

https://mediavine-res.cloudinary.com/video/upload/t_original/v1597947891/laaz03wfdoymxhrzsrnh.mp4

This Sopapilla Cheesecake Bar recipe is a cinnamon lover’s dream! Cream cheese filling wrapped in a cinnamon-sugar crust makes for a delicious and easy dessert.

Dulce de Leche Ice Cream is a yummy dessert that you can make at home. Every spoonful of this creamy delight will transport you to a whole new world of sweetness and pure bliss.

Dulce de Leche Ice Cream

dulce de leche

heavy whipping cream ((cold))

tsp vanilla extract

In a bowl, combine dulce de leche and 1/4 cup of the heavy cream and beat until smooth.

In another larger bowl, combine remaining heavy cream and vanilla extract.

Using an electric mixer, beat the cream. Start on low, then more to high, until stiff peaks form.

Gently fold in about 3/4 of the dulce de leche mixture. Be careful not to deflate the whipped cream.

(Leave about 1/4 of the dulce de leche mixture for the top).

Scoop half of the whipped cream mixture into a loaf pan.

Add half of the reserved dulce de leche mixture over the top of the cream mixture.

Using a knife, swirl the caramel into the cream.

Repeat with the remaining ingredients - Add the whipped cream mixture and the dulce de leche mixture to the loaf pan.

Swirl the caramel on top.

Cover loaf pan and place in the freezer until solid, at least 6 hours, preferably overnight.

Try bunuelos sprinkled with cinnamon and sugar for a festive treat! Once fried, this golden-brown fritter has a light and airy texture with just the right amount of crispiness.

Easy Bunuelos Recipe (Only 4 Ingredients)

refined coconut oil, melted

neutral vegetable oil (canola, peanut, corn, etc.)

cane sugar

Sift the flour and baking powder into a large mixing bowl. Add the salt and whisk together. Add the melted coconut oil and water to the dry ingredients and mix.

Transfer the dough to a lightly floured surface. Knead it to form a ball that&#39;s sticky enough to stay together, but not coming off on your hands. Keep kneading for 10-15 minutes, or until the dough is smooth and elastic.

If the dough appears too crumbly, add water 1 tablespoon at a time. If it&#39;s too sticky, similarly add a little flour while continuing to knead.

Dough

Cut the ball of dough into ~8 smaller pieces. Roll each piece of dough in between your palms until smooth and then flatten slightly. Once they are rolled and flattened, cover with a towel to rest for 30 minutes.

Rolling

Top 11 mexican dessert recipes from across the web

The most viewed mexican dessert recipes by Recipe Cart users, saved from over 6,000 sites. Or, go to our Recipe Search Engine

Top Tags

Cheesecakeadilla

Churros

Fresas con Crema

Homemade Mexican Churros Recipe | M...

Tres Leches Cake

Tres Leches Cake

EASY Mexican Chocolate Cake

Conchas + VIDEO

Sopapilla Cheesecake

Dulce de Leche Ice Cream

Easy Bunuelos Recipe (Only 4 Ingred...

Top 11 mexican dessert recipes from across the web

The most viewed mexican dessert recipes by Recipe Cart users, saved from over 6,000 sites. Or, go to our Recipe Search Engineic_arrow_forward_48px

Top Tags

Cheesecakeadilla

Churros

Fresas con Crema

Homemade Mexican Churros Recipe | M...

Tres Leches Cake

Tres Leches Cake

EASY Mexican Chocolate Cake

Conchas + VIDEO

Sopapilla Cheesecake

Dulce de Leche Ice Cream

Easy Bunuelos Recipe (Only 4 Ingred...

The most viewed mexican dessert recipes by Recipe Cart users, saved from over 6,000 sites. Or, go to our Recipe Search Engine