Cinco de Mayo Recipe Collection

This weekend is sure to bring on lots of fun feasting and celebrating {not to mention boozing, let's be real} with Saturday marking both Cinco de Mayo and the Kentucky Derby.

Steve and I will be doing some celebrating in Clearwater for his cousin's wedding on the beach. With the big day taking place on May 5, the bride & groom decided to go with the Cinco de Mayo theme and run with it. I volunteered to help with the decor by making tissue paper fans to hang on each chair and, boy, has it taken a while. They aren't difficult to make, but it definitely takes some time to make 110 of anything.

As I folded, cut, and cursed stapled away, I got to daydreaming about creative dishes and treats {what else is new?} to go along with the theme.

It wasn't difficult to think of fantastic additions to a Cinco de Mayo menu... we LOVE Mexican {or Mexican inspired} food in this house.

There are Goat Cheese & Mango Quesadillas for an appetizer, lunch, or light snack...

Pardon the pic... this is from 1 year ago, BGC. {Before good camera} ;)

Or Bean & Cheese Tostadas with Nectarine Salsa for a crunchier tortilla treat...

A hearty and satisfying dish of Chicken with Tomatillo & Cilantro Sauce ...

Or a simple side of Pineapple Cilantro Quinoa...

Once again... super old pic.

So many options! And now let's get to the really good stuff: Dessert.

But first, let's start with a cocktail, shall we?

Um, yeah. That's homemade coffee liqueur. I had a little fun playing kitchen bartender and made my very own batch. There are lots of different versions out there {some vodka-based, some rum-based}, but some of the recipes I found required too much waiting... up to three weeks.

While I'm sure all that waiting produces a fabulous result, who has time for all that patience? Not me! This recipe is pretty much instantly ready for consumption. Or for adding as an ingredient to these:

What better way to celebrate Cinco de Mayo/Wedding weekend than with Chocolate-Kahlua Mexican Wedding Cookies?

These classic cookies are slightly sweet, crumbly, and perfect. While they are normally seen in the non-chocolate variety, I liked that the cocoa in this version added a unique twist to an old favorite.

Though I added two tablespoons of homemade coffee liqueur, the flavor remained very subtle. If you're looking for more of a punch, you could try adding store bought Kahlua. And for extra flair, 1/4 teaspoon of cinnamon {oooh... and while we're at it... maybe a pinch of chili powder?! Sorry, carried away...} would bump up the Mex-factor. 

If you're still looking for some more dishes to satisfy your Mexi-cravings, there are oodles of recipes popping up on some of my favorite blogs {or in their archives} that look absolutely fiesta worthy:

Appetizers & Snacks:

Loaded Turkey Santa Fe Baked Potato Skins from Skinny Taste

Vegan Baked Taco Dip from This Homemade Life via Baked Bree

Queso Blanco Dip from Mel's Kitchen Cafe

Black Bean Salsa from The Pastry Affair

Chili-Lime Roasted Chickpeas from Willow Bird Baking

Mains:

Tequila-Orange Grilled Shrimp from Tracey's Culinary Adventures

Spicy Avocado & Chicken Enchiladas from The Novice Chef Blog

Crockpot Chicken Tacos with Chipotle Cream from Sing for your Supper

Albondigas Soup from Simply Recipes

Chipotle Honey-Lime Pork Tenderloin by Beantown Baker

Decadence:

Toasted Coconut Tres Leches Cake from Heather's Dish

Mexican Buñuelos from Mexico in My Kitchen

Mexican Brownie-Bottom Cheesecake from Pennies on a Platter

Margarita Cupcakes from Brown Eyed Baker

Libations:

Pineapple Margaritas or Guava Margaritas from Confections of a Foodie Bride

Horchata con Cognac from 12 Bottle Bar

Mexican Chocolate Shots from Snappy Gourmet

Corona Beer Popsicles from Bakers Royale

{Non-alcoholic} Strawberry Agua Fresca from Eat, Live, Run

No matter what you are celebrating this weekend, these recipes should kick start some scrumptious foodie fun!

Quick Homemade Coffee Liqueur

3 tablespoons ground espresso {I use Cafe Bustelo - not instant}

1 1/2 cups water

1/2 cup granulated sugar

1/2 cup brown sugar

1 tablespoon vanilla extract

1/3 cup dark rum {or vodka if you're not a rum fan}

Brew coffee using 3 tablespoons ground espresso & 1 1/2 cups water in your coffee maker {or french press or however you normally make coffee}.

In a small saucepan over medium-high heat, combine hot coffee and both sugars. Bring to a boil. Reduce heat and allow to simmer for about 8 minutes, until sugars are dissolved and liquid is slightly syrupy.

Remove from heat and add vanilla and rum {or vodka}. Mix thoroughly.

Store in an airtight container or bottle in refrigerator.

Chocolate-Kahlua Mexican Wedding Cookies

Adapted from Southern Living

1/2 cup powdered sugar

2 tablespoons unsweetened cocoa powder

1/2 cup butter, softened

3/4 cup all-purpose flour, plus 1 tablespoon

1/4 cup granulated sugar

1/4 cup unsweetened cocoa powder

2 tablespoons coffee liqueur {or store bought Kahlua}

1/2 cup finely chopped pecans, toasted

Preheat oven to 400 degrees.

In a medium bowl, combine powdered sugar and 2 tablespoons of unsweetened cocoa powder. Set aside.

In a dry add pecans and toast lightly until fragrant, 4-5 minutes. {Careful not to burn.} Remove from heat and add to a food processor along with 1 tablespoon flour. Pulse until finely ground, but not turned into paste.

In the bowl of a stand mixer, cream butter and sugar. Mix in coffee liqueur and combine. Add flour and 1/4 cup cocoa powder, then pecans until just combined.

Using a tablespoon or small cookie scoop, scoop out dough and quickly roll into approximately 1 inch balls. Place on an ungreased cookie sheet.

Bake for 10-12 minutes until just set. Remove from oven and allow cookies to cool slightly.

While still warm, roll each cookie in powdered sugar/cocoa powder mixture and set onto a wire rack to cool completely.