Happy Cinco de Mayo! I love making ‘themed’ desserts, and since we had a little double-dinner-date with some friends last night, I made these Margarita Mini Cakes. Since I don’t want to get my unborn child tipsy, I left out the tequila. But I added it to the recipe as an option, just in case you wanted some. I think they’re delicious either way!
For this year’s Cinco de Mayo, I decided to get festive by making a Margarita Cookie Pie. To summarize, it’s basically a giant lime-flavored sugar cookie, topped with a cream cheese-tequila-lime frosting, sprinkled with sea salt. What’s not to like about that?! Nothing, that’s what. Also there’s really no reason that you shouldn’t make this now, even after Cinco de Mayo, because you don’t need a reason or a holiday for a margarita dessert. Of course you can just leave out the tequila if you prefer it alcohol-free, or add more, totally your call.
I have had several avocado-y, cilantro-y, lime-y salad dressings at various Mexican restaurants. One in particular though, I love! Actually, I’m obsessed with it. I pretty much eat it on anything. It’s from La Sirena Grill & it is bomb.com. So I attempted a kind of copy-cat recipe of this Avocado Cilantro Lime Vinaigrette. I say kind of because it’s not quite the same, but pretty darn close. It is very delicious still, so I am quite please to have it in large quantities at my disposal. Even though it has no dairy in it, it’s so creamy & thick because of the avocado. Use it for a salad or on tacos
