Cinco de Mayo is celebrated on May 5th annually and each year the celebration is filled with festive music, colorful decorations, and delicious food. This includes tasty treats for all to enjoy which is exactly what is demonstrated in this article! The flavors for these treats range from cinnamon in a baked bar all the way to sweet, creamy goodness in a drink!

Churro Bars

A tasty treat turned more delicious!

Ingredients

1 cup butter – softened

1 cup granulated sugar

1 cup brown sugar – packed

2 eggs

1 1/2 tsp vanilla extract

2 1/4 cups all purpose flour

1/2 tsp salt

1 tsp baking powder

1 1/2 tsp cinnamon

Ingredients for Cinnamon Sugar

1/4 cup granulated sugar

1 1/2 tsp cinnamon

Instructions

Preheat the oven to 350°

Spray a 9×13 pan with non-stick cooking spray and set aside

Cream together softened butter and both sugar with a hand held mixer (or by hand)

Add eggs and vanilla and mix until everything is combined

Add the dry ingredients (flour, salt, baking powder and cinnamon) mix until just combined

Pour into the prepared 9×13 pan and press into an even layer

Combine the topping cinnamon and sugar and mix until it is evenly incorporated

Sprinkle liberally over the top of the dough in the 9×13 pan

Bake for 25-30 minutes or until the bars are lightly browned and the middle is set

Let the bars cool for 30 minutes and then cut them into squares

Serve warm or at room temperature

Horchata

A creamy and refreshing drink!

Ingredients

1 cup uncooked white rice

2 cinnamon sticks

12 ounce can evaporated milk

12 ounce can sweetened condensed milk

8 cups of warm water (divided)

Sugar to taste

Ground cinnamon to garnish (optional)

1 teaspoon vanilla (optional)

Instructions

Place the rice in a colander and rinse under cold water. Place the rice, cinnamon sticks and 4 cups of water into a bowl.

Cover the bowl and refrigerate overnight (preferably) or a minimum of 4 hours

Once you’re ready to blend the rice, remove most of the cinnamon sticks but it’s okay to leave small pieces with the rice

Blend the rice in two separate batches by adding 1/2 of the rice & water with some of the cinnamon stick left behind. Puree until it’s very smooth and forms a watery paste like texture. About 4 minutes long.

Using a very fine strainer (or some cheese cloth) pour the blended mixture over a pitcher. Strain out as much liquid as possible, pushing on the solids with a spatula or spoon.

Repeat this process for the rest of the rice, water & cinnamon mixture.

Stir in the canned milks, vanilla, and the additional 4 cups of water. Stir well until everything is incorporated. Taste and add sugar or water if needed according to taste.

Chill and stir well before serving over ice. It’s normal to have some rice paste sink to the bottom of the jar/glass. Just stir before you serve and enjoy!

Tres Leches Cupcakes

A bite-sized fan favorite!

Ingredients for Cupcakes

2 3/4 cups all-purpose flour

3 teaspoons baking powder

1/2 teaspoon salt

3/4 cup shortening

1 2/3 cups sugar

5 egg whites

1 teaspoon rum extract

1 1/4 cups milk

3/4 cup finely chopped pecans

Soaking Mixture Ingredients

2/3 cup canned sweetened condensed milk (not evaporated)

1/4 cup canned coconut milk (not cream of coconut)

Whipped Cream Ingredients

1 pint (2 cups) heavy whipping cream

Garnishes

1 cup flaked coconut

1/2 cup chopped pecans

Instructions

Heat oven to 350°F

Place a paper baking cup in each of 24 regular-size muffin cups, grease bottom and sides of muffin cups with shortening and lightly flour, or spray with baking spray with flour

In a medium bowl, mix flour, baking powder and salt then set aside

In a large bowl, beat shortening with an electric mixer on medium, gradually add sugar, about 1/3 cup at a time. Add egg whites, one at a time, beating well after each addition

On low speed, add flour and milk beating just until blended. Stir in pecans.

Pour the batter evenly into the muffin cups

Bake for 18 to 20 minutes

Cool for 5 minutes then remove from pans to cooling racks. Cool 10 minutes longer.

Poke tops of cupcakes every 1/2 inch with a long-tined fork, wiping fork occasionally to reduce sticking. Place cupcakes in dessert cups.

In a small bowl, stir sweetened condensed milk and coconut milk with whisk until smooth. Slowly spoon 2 teaspoons milk mixture evenly over top of each cupcake, allowing mixture to soak into holes and drizzle down side.

Cover then refrigerate at least 2 hours or overnight, until milk mixture on tops of cupcakes is absorbed

In a medium deep bowl, beat whipping cream and 1 teaspoon rum extract with an electric mixer on high speed until stiff peaks form.

Frost each cupcake with about 2 heaping tablespoons whipped cream then sprinkle with about 2 teaspoons coconut and 1 teaspoon pecans