My Obession with Mexican Desserts

 I know, Cinco De Mayo is over, but I've been on a roll guys. Making the Caramel Cheesecake Flan sparked my interest in other culture cuisine. Everyone knows I love Mexican food, but I wanted to explore a few more fiesta delites before this month is over. Aztec Cookies anyone? Otherwise known as Montezuma cookies, these chocolate cookies has some heat. I've heard of the chocolate and chili pepper or pairing before and I have to say, I was pleased.
Warning, they are addicting. You wont be able to eat just one, and in my opinion they are best served warm. 

Recipe: Aztec Chocolate Cookies

Adapted from Martha Stewart, taken from Savour Fare

Ingredients

• 1 1/2 cups plus 1 tablespoon all-purpose flour
• 1 teaspoon ground ginger
• 1 teaspoon ground cinnamon
• 1/8-1/4 teaspoon ground chipotle chili pepper
• 1 tablespoon cocoa powder
• 1/2 cup (1 stick) unsalted butter
• 1/2 cup dark-brown sugar, packed
• 1/4 cup honey
• 1 teaspoon baking soda
• 1 teaspoon vanilla extract (Mexican, if available)
• 7 ounces semisweet chocolate chips
• 1/4 cup granulated sugar

Instructions

1. In a medium bowl combine the flour, spices, and cocoa powder.
2. In a separate bowl, beat together the butter and brown sugar until the mixture is fluffy. Add honey and vanilla; beat until combined.
3. In a small bowl, dissolve baking soda in 1 1/2 teaspoons boiling water. Beat half of flour mixture into butter mixture. Beat in baking-soda mixture, then remaining half of flour mixture. Add chocolate chips and refrigerate for about 30 minutes.
4. Preheat oven to 325 degrees. Line a baking sheet with parchment paper. Roll dough into 2-inch balls, roll dough balls in granulated sugar and place on baking sheets. Flatten slightly. Transfer to oven and bake until surfaces crack slightly, about 18-20 minutes.

 Next up, Sopapilla Cheesecake bars. Never heard of them, never tried them before, didn't even know what Sopapilla meant (a fried pastry or quick bread), but I saw a picture on Allrecipes.com and feel in love. Crescent dough filled with yummy sugary, spiced cream cheese. Come-ON. This dessert is very rich, but will be a  go to recipe for pot lucks and gatherings.

Ingredients

• 1 (8 ounce) package cream cheese, softened
• 1 cup white sugar
• 1 teaspoon vanilla extract
• 2 (8 ounce) packages refrigerated crescent rolls
• 1/2 cup melted butter
• 1/2 cup white sugar
• 1 teaspoon ground cinnamon

Directions

1. Preheat an oven to 350 degrees F (175 degrees C). Prepare a 9x13 inch baking dish with cooking spray.
2. Beat the cream cheese with 1 cup of sugar and the vanilla extract in a bowl until smooth; set aside.
3. Unroll the cans of crescent roll dough, and use a rolling pin to shape each sheet into 9x13 inch rectangles. Press one sheet into the bottom of a 9x13 inch baking dish. Evenly spread the cream cheese mixture into the baking dish, then cover with the remaining piece of crescent dough, and brush with melted butter. Stir together 1/2 cup of sugar with the cinnamon in a small bowl, and sprinkle evenly over the top of the cheesecake.
4. Bake in the preheated oven until the crescent dough has puffed and turned golden brown, about 30 minutes. Allow to cool 10 minutes before serving.

 Enjoy!