cinco de mayo | EASYBAKED

Maracas Oreo Pops!

Posted on April 28, 2017 by Ruthanne

Celebrate Cinco de Mayo with these adorable maracas made with Oreos and candy sunflower seeds!

I love Mexico! I’ve been there on vacation, and I’ve been there many times to work alongside the people of a little town called Siete Ejidos in Sinaloa. I love the food, the beautiful people, the music, and the bright, fun colors that are everywhere! Seriously- why is it unacceptable to paint a house bright blue and orange in the States? (or at least in my neighborhood…)

These were such fun cookies to make because you can just go crazy with color and make any design you want! Use sprinkles or candy…I used chocolate covered sunflower seeds on mine, and I love how they turned out! They have that “bead” look you often see on maracas and other art in Mexico.

Here’s how we made these (printable recipe here)

(If you have never made Oreo Pops before, check out our tutorial here.)

INGREDIENTS: (makes 24-30 Oreo pops)

One box of Double Stuff Oreos
1/4 cup of Wilton’s Candy Melts in white.
Wilton’s Candy Melts in a variety of colors (you’ll need at least 3 bags of them)
One box of Dots Candy

DIRECTIONS:

Gently twist apart all Oreos.
Melt white candy melts in the microwave in 30 second increments, stirring between until melted and smooth.
Press a lollipop stick through a Dots candy until about 1 inch of the stick is out of the other side (see photo below).
Dip end of a lollipop stick into the white chocolate, spread a little on the top of the white Oreo filling and then press the stick flat into the center of the filling.
Place top of Oreo on, and set on a cookie sheet. When all Oreos have sticks inserted, pop these in the freezer for 15-20 minutes (until they are nice and firmly set).

Melt one color of Candy Melts in the microwave in 30 second increments, stirring between until melted and smooth.
Gently spoon color over bottom 1/4 of Oreo (see photos below). I gently turned the stick so I could spoon color on the back too- then tap stick against side of bowl to drain excess. Set on parchment paper and allow this to harden up.
Melt second color of Candy Melts as above. Spoon color over the rest of the Oreo, tap stick against bowl to drain away excess, place on parchment paper, and gently place sunflower seeds in flower pattern in the center (or add sprinkles…or drizzle chocolate…). Allow this to harden.
Melt third color of Candy Melts and spoon over top 1/4. Tap stick against bowl to drain excess and set on parchment paper to harden.
Allow candy melts to harden completely, and then pipe line/dots on in any color (I used black).
ENJOY!

My thoughts: These are a delicious little way to celebrate Cinco de Mayo! Once they are hardened up, you can tie them into little individual cello bags and they will keep for weeks. I love make-ahead treats!

Are you a recent arrival to the incredible fun of Oreo Pops?? They are one of our favorite things to make here on Easybaked- and we have them for every possible occasion! Here are a few to try: (click on photo to see recipe)

Or are you looking for great recipes for Cinco de Mayo?? We have those too! We love to celebrate this holiday here!!

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Posted in Candy, Cookies and tagged chocolate, cinco de mayo, cinco de mayo cookies, cinco de mayo party, cinco de mayo recipe, cookies for mexico, creative cookies, dessert, dessert recipe, maraca cookies, maracas, maracas cookies, maracas oreo pops, mexican cookies, Oreo pop, oreo pops. Bookmark the permalink.

Tres Leches Layer Cake

Posted on May 2, 2014 by Ruthanne

This traditional sponge cake is soaked in a vanilla 3-milk sauce and layered with dulce de leche. Topped with whipped cream and fresh fruit, it is a light and refreshing dessert.

It’s nearly Cinco de Mayo time! I first tried Tres Leches cake in Mexico. I had taken a group from our church down to a tiny village in Sinaloa. We had spent the week building, painting, doing electrical work and laying cement. It was my birthday while I was there, and some of the ladies from the church made me a HUGE tres leches cake. It was DELICIOUS! When I asked for the recipe, they all looked at me funny and said- it’s tres leches cake..? (like everyone knows how to make that!!!)

Since then, I’ve tried this cake at other places in Mexico and in the states. I’ve noticed that there are two kinds: The firm, sweet and moist kind, and the dripping with milk kind. I really don’t like the dripping with milk kind…that consistency is really gross to me- and cake should never be gross!

I researched lots of recipes, and discovered that there are two varieties: a butter based sponge cake and an egg based sponge cake. The egg based one is the one I liked. It soaks up all that yummy sauce and stays firm, while the other just sits in a puddle of sauce…YUCK!

All of that said, this is an egg based recipe that I found on a lovely blog called Pati’s Mexican Table. My research paid off- this was a FABULOUS cake! Here’s the recipe: (printable version)

INGREDIENTS

Cake

9 eggs, separated
1 cup sugar
1 tablespoon vanilla extract
2 cups all purpose flour

Vanilla Sauce:

1 (14oz) can sweetened condensed milk (I used La Lechera brand)
1 (12oz) can evaporated milk
1/2 cup heavy cream
1 tablespoon vanilla extract

Topping/filling

2 cups heavy whipping cream
1/4 cup confectioners’ sugar
fresh fruit for garnish
1 (13.4 oz) can of La Lechera Dulce de Leche (or make your own here)

DIRECTIONS:

Preheat oven to 360F degrees and spray two 8 or 9 inch cake pans with non-stick spray. Cut a circle out of parchment paper to place in the bottom of each pan to help these cakes come out of the pan cleanly.
Divide eggs into 2 bowls. Put the egg whites into a large mixing bowl and the yolks into a medium bowl.
Beat the egg whites on medium-high until they form soft peaks. Add sugar and beat on high until they form stiff peaks (this will take 4-5 minutes, depending on your mixer).
Beat the egg yolks on high for 5 to 6 minutes until they increase in volume and turn a creamy yellow.
Beat the vanilla into the egg yolks until combined.
Add the yolks to the whites and use a spatula or large spoon to gently fold them together.
Add flour and gently mix until completely combined.
Divide batter evenly between the 2 pans and bake for 20-25 minutes. The tops should be golden and when a toothpick is inserted in the center, it should come out clean.
Cool completely, run a small knife around the edges and tip cakes over on a plate. Remove parchment paper.
Make sauce by combining the 3 milks (condensed, evaporated and cream) together with the vanilla.
Poke (lots!) of holes in the top of each cake with a fork and carefully pour sauce over the top, dividing it evenly between the 2 cakes.
Place one cake on a serving plate, spread dulce de leche caramel over the top, stack second cake on top.
Make frosting by beating together the whipping cream and powdered sugar, until stiff peaks form.
Frost cake and serve with fresh fruit. Refrigerate until serving.

My thoughts: I was so pleased with how yummy this cake was. The sponge cake is very firm and easy to work with, even when it’s soaked with sauce. You can make this in a 9×13 inch pan too- I just wanted the tall layer cake look~ and that caramel in the middle? Oh my… take a look at my pictures- it partially soaks in to that bottom layer and gives it a rich caramel flavor. I think you all are going to love this cake!! I hope you get a chance to try it!!! Enjoy!!!! ~r

Other cinco de Mayo recipe ideas: