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Mallorca Bread
Bread & Baking Caribbean

Mallorca Bread

Prep
25 min
Cook
25 min
Total
150 min

Instructions

  1. 1 Dissolve yeast in warm water in a large bowl, about 5 minutes. Add flour, milk, 4 tablespoons butter, sugar, egg yolks, and salt; mix well.
  2. 2 Turn out dough onto a lightly floured work surface; knead for 5 minutes, adding more flour, a little at a time, until no longer sticky.
  3. 3 Grease a bowl. Add dough, cover with plastic wrap and a towel. Set dough aside to rise in a warm place for 50 minutes.
  4. 4 Grease a 9-inch square baking pan; set aside. Lightly punch down dough; knead on a lightly floured surface into an 18x9-inch rectangle. Brush with remaining 2 tablespoons butter.
  5. 5 Roll up dough snugly from one short end; cut into 9 slices, trimming ends to make neat. Place slices in the prepared baking pan, cut sides-up. Cover with plastic wrap and a towel; set aside in a warm place for 40 minutes.
  6. 6 Meanwhile, preheat the oven to 375 degrees F (190 degrees C).
  7. 7 Bake in the preheated oven until light brown, 25 to 30 minutes. Cool in the pan for 5 minutes. Transfer rolls to a platter; dust with confectioners' sugar.

By James

Greek Easter Bread
Bread & Baking Greek

Greek Easter Bread

4.7

Prep
20 min
Cook
25 min
Total
165 min

Instructions

  1. 1 Combine 2 cups flour and yeast in the bowl of a stand mixer fitted with the paddle attachment.
  2. 2 Combine milk, butter, sugar, and salt in a medium saucepan; heat and stir over medium-low heat until mixture is smooth and an instant-read thermometer reads between 90 degrees F (32 degrees C) and 100 degrees F (37 degrees C).
  3. 3 Pour hot milk mixture into flour mixture; add eggs and beat on low speed for 30 seconds. Increase speed to high; beat 3 minutes. Add 1 cup flour and 3 tablespoons orange juice; mix on high speed for 3 minutes.
  4. 4 Fit the mixer with the dough hook. Add remaining 2 ½ cups flour to the bowl; beat until flour is completely incorporated.
  5. 5 Grease a large glass bowl; transfer dough to the greased bowl. Set dough aside to rise until doubled in volume, 1 to 2 hours.
  6. 6 Preheat the oven to 350 degrees F (175 degrees C).
  7. 7 Punch down dough; divide in half. Split each half into 3 equal pieces, roll each piece into a cylinder, and braid into two loaves, using 3 dough cylinders per loaf. Place loaves onto a baking sheet. Cover with a dish towel and set aside to rise for about 1 hour.
  8. 8 Bake in the preheated oven until centers spring back when lightly pressed, 25 to 30 minutes.
  9. 9 Stir confectioners' sugar and 1 tablespoon orange juice together in a small bowl; brush on tops of loaves.

By makokiller

Danish Almond Puff
Bread & Baking European

Danish Almond Puff

4.5

Prep
15 min
Cook
60 min
Total
120 min

Instructions

  1. 1 Place 1 cup of flour in a medium bowl. Mix in butter using a fork or a pastry blender. Sprinkle 2 tablespoons of water over, and stir with a fork until dough comes together. Divide into two balls. Pat dough into two long strips on an ungreased baking sheet, about 14 inches long and 3 inches wide. Set aside.
  2. 2 Preheat the oven to 350 degrees F (175 degrees C).
  3. 3 In a saucepan, combine 1/2 cup of butter and 1 cup of water. Bring to a rolling boil. Add 1 teaspoon of almond extract and remove from the heat. Immediately stir in 1 cup of flour until the mixture pulls away from the sides of the pan. Gradually stir in the eggs until well blended. Divide evenly, and spread over the two crusts on the baking sheet.
  4. 4 Bake in the preheated oven until golden, about 1 hour. Allow to cool almost to room temperature before frosting.
  5. 5 To make the frosting, mix together the confectioners' sugar, 1 teaspoon of almond extract and a splash of milk in a small bowl until smooth. Add more milk if necessary to make a pourable glaze. Drizzle over the Danish, and decorate with candy sprinkles if desired.

By WarringEagle

Cinnamon Swirl Bread for the Bread Machine
Bread & Baking American

Cinnamon Swirl Bread for the Bread Machine

4.7

Prep
25 min
Cook
30 min
Total
195 min

Instructions

  1. 1 Place milk, eggs, butter, flour, sugar, salt, and yeast into a bread machine in the order listed, or follow the order recommended by the manufacturer if different. Run the Dough cycle, about 90 minutes.
  2. 2 Transfer dough to a floured work surface. Punch dough to deflate and let rest for 10 minutes.
  3. 3 Meanwhile, make the filling: Mix walnuts, brown sugar, and cinnamon together in a bowl.
  4. 4 Divide dough in half; roll each half into a 9x14-inch rectangle. Spread each rectangle with 1 tablespoon butter and sprinkle with 1/2 of the walnut mixture. Starting at the shorter end, roll each rectangle over filling and pinch seams to close.
  5. 5 Grease two 9x5-inch loaf pans. Fit the rolled loaves into the loaf pans with the seams facing down. Cover and let rise until nearly doubled in volume, about 30 minutes.
  6. 6 Preheat the oven to 350 degrees F (175 degrees C).
  7. 7 Bake in the preheated oven until tops are golden brown and loaves sound hollow when tapped, about 30 minutes, covering with foil the last 10 minutes if they brown too quickly.
  8. 8 Remove from the oven and let cool in the pans for 10 minutes before removing to a wire rack to finish cooling. Dust loaves with confectioners' sugar.

By MN Nice

Panettone Bread
Bread & Baking Italian

Panettone Bread

4.5

Prep
25 min
Cook
45 min
Total
160 min

Instructions

  1. 1 Gather all ingredients.
  2. 2 Combine yeast, water, and sugar In a medium bowl. Cover and let stand 10 minutes, or until foamy. Add eggs, yogurt, vanilla, lemon zest, and salt. Mix well.
  3. 3 Stir in flour 1/2 cup at a time until dough forms into a manageable ball. Turn out onto a lightly floured surface and knead for 5 to 10 minutes, adding flour as necessary, until dough is soft and pliable, but not sticky. (May need up to 5 cups flour.)
  4. 4 Place dough in a large, lightly pan-sprayed bowl, cover, and let rise in a warm place until doubled, about 1 hour.
  5. 5 Preheat the oven to 350 degrees F (175 degrees C) and spray a round 8-inch cake pan with non-stick spray. In a small bowl, toss dried fruit with confectioners' sugar.
  6. 6 Punch down dough in bowl, transfer to floured surface, and knead in the fruit.
  7. 7 Form dough into a ball, place in prepared cake pan, cover loosely with dish towel, and let rise 30 minutes. (Loaf will rise above the pan sides.)
  8. 8 Brush with melted butter, if desired. Bake for 45 minutes, or until loaf is golden brown and a toothpick inserted in the center comes out clean.

By Lacey Lynn

Christmas Stollen
Bread & Baking European

Christmas Stollen

4.7

Prep
30 min
Cook
40 min
Total
170 min

Instructions

  1. 1 Gather all ingredients.
  2. 2 Place warm milk and yeast in a bowl. Let stand until creamy, about 10 minutes.
  3. 3 Place yeast mixture, 2 cups bread flour, white sugar, butter, egg, and salt in a large mixing bowl; stir well to combine. Add remaining flour, 1/4 cup at a time, stirring well after each addition.
  4. 4 When dough has pulled together, turn it out onto a lightly floured surface; knead in candied citron, currants, golden raisins, and cherries. Continue kneading until smooth, about 8 minutes.
  5. 5 Lightly oil a large bowl, place the dough in the bowl, and turn to coat with oil. Cover with a damp cloth and let rise in a warm place until doubled in volume, about 1 hour.
  6. 6 Lightly grease a baking sheet. Deflate dough and turn it out onto a lightly floured surface. Roll marzipan into a rope and place in the center of the dough.
  7. 7 Fold dough over to cover it; pinch the seams together to seal. Place the loaf, seam-side down, on the prepared baking sheet.
  8. 8 Cover with a damp cloth and let rise until doubled in volume, about 40 minutes.
  9. 9 Preheat the oven to 350 degrees F (175 degrees C). Bake stollen in the preheated oven for 10 minutes, then reduce heat to 300 degrees F (150 degrees C) and bake for a further 30 to 40 minutes, or until golden brown and the bottom of the loaf sounds hollow when tapped.
  10. 10 Let cool on a wire rack, then dust with confectioners' sugar and sprinkle with cinnamon.

By Lee Smith

Pull-Apart Hot Cross Buns
Bread & Baking American

Pull-Apart Hot Cross Buns

4.5

Prep
10 min
Cook
20 min
Total
80 min

Instructions

  1. 1 Dissolve yeast in warm water in a small cup. Let stand until dissolved, yeast softens, and begins to form a creamy foam, about 5 minutes.
  2. 2 Place flour, salt, sugar, cardamom, 1 ¼ cups lukewarm milk, melted butter and egg into a bread machine in the order listed. Pour yeast mixture on top. Close the lid and set the machine for Dough setting. Add raisins, dried cherries, and dried cranberries at the beep.
  3. 3 Divide dough into 12 portions, shape into balls, and place into a greased 9x13-inch baking dish. Cover with plastic wrap and set aside to rise until doubled in volume, about 45 minutes.
  4. 4 Preheat the oven to 350 degrees F (175 degrees C).
  5. 5 Bake in the preheated oven, uncovered, until golden brown, 20 to 25 minutes. Cool completely.
  6. 6 Whisk confectioners' sugar, ¼ cup milk, and almond extract in a bowl until smooth.
  7. 7 Drizzle confectioners' sugar icing in a cross shape over cooled buns.

By Amanda Kay Lohrer

Russian Kulich
Bread & Baking European

Russian Kulich

4.5

Prep
50 min
Cook
35 min
Total
415 min

Instructions

  1. 1 Dissolve 1/4 teaspoon white sugar and yeast in warm milk in a large bowl. Let stand until foamy, about 10 minutes. Stir in 1 ½ cups flour until combined; cover the bowl tightly with plastic wrap. Let stand in a warm place until doubled in volume, about 1 hour.
  2. 2 Beat 4 yolks with remaining white sugar in a bowl with an electric mixer at medium speed until thick and pale, 2 to 3 minutes. Beat in brandy and salt.
  3. 3 Stir yeast dough to deflate. Stir in yolk mixture and melted butter until combined. Beat 3 egg whites in a separate bowl with cleaned beaters until they hold soft peaks; fold into batter, then stir in remaining 2 ½ cups flour. Cover the bowl and let rise in a warm place until doubled in volume, about 1 hour.
  4. 4 Stir dough to deflate, then stir in almonds and raisins.
  5. 5 Grease 4 coffee cans with butter; line each bottom with a round of parchment or wax paper. Dust inside cans with flour; tap out excess.
  6. 6 Divide dough into 4 equal pieces; place into the prepared cans. Cover with a towel; let dough rise in cans until reaches about 1/2 inch from rim, about 1 hour.
  7. 7 Preheat the oven to 350 degrees F (175 degrees C).
  8. 8 Whisk remaining 1 yolk and water together in a small bowl; lightly brush over dough tops.
  9. 9 Bake loaves in cans in the preheated oven until tops are golden brown, 35 to 40 minutes. Place a wire rack over cans and invert to release loaves onto the rack; flip loaves over on the rack. Let cool completely, about 1 1/2 hours.
  10. 10 To make the glaze: Sift powdered sugar into a bowl, then stir in lemon juice until smooth.
  11. 11 Spread glaze over tops of loaves, letting it drip down the sides. Let loaves stand until icing is set, about 15 minutes.

By tatjanasok

Amazing Lemon Scones
Bread & Baking American

Amazing Lemon Scones

4.8

Prep
25 min
Cook
15 min
Total
55 min

Instructions

  1. 1 Gather the ingredients. Preheat the oven to 350 degrees F (175 degrees C).
  2. 2 To make the scones: Whisk flour, sugar, baking powder, baking soda, and salt together in a large bowl. Cut in cold butter with 2 knives or a pastry blender until mixture resembles coarse crumbs. Whisk milk, lemon juice, lemon zest, and vinegar in a small bowl; stir into flour mixture until dough is moistened.
  3. 3 Turn dough out onto a lightly floured surface and knead briefly, 5 or 6 turns.
  4. 4 Pat or roll dough out into a 1-inch-thick round. Cut into 10 wedge-shaped pieces; arrange 1 inch apart on a baking sheet.
  5. 5 Bake in the preheated oven until bottom edges are golden brown, 12 to 15 minutes. Cool scones on a wire rack for 15 minutes.
  6. 6 Meanwhile, to make the lemon glaze: Stir confectioners' sugar, melted butter, lemon juice, and vanilla together in a bowl until smooth. Stir water into sugar mixture, 1 tablespoon at a time, to make a glaze; drizzle glaze over warm scones.

By ANGELSTAR

Gluten-Free Zucchini Bread
Bread & Baking American

Gluten-Free Zucchini Bread

4.9

Prep
15 min
Cook
60 min
Total
80 min

Instructions

  1. 1 Gather the ingredients. Preheat the oven to 325 degrees F (165 degrees C). Grease a 9x5-inch loaf pan.
  2. 2 Combine zucchini, oil, eggs, and vanilla in a blender; pulse until mixture resembles a milkshake.
  3. 3 Whisk sugar, rice flours, cornstarch, tapioca starch, baking powder, cinnamon, baking soda, xanthan gum, and salt together in a large bowl. Stir in zucchini mixture until batter is well blended; pour into the prepared loaf pan.
  4. 4 Bake in the preheated oven until a toothpick inserted into the center comes out clean, about 1 hour. Cool in the pan for a few minutes before removing to cool completely on a wire rack.
  5. 5 While the bread is cooling, make the glaze: Mix confectioners' sugar and lemon juice together in a small bowl to form a thin glaze. Drizzle over the cooled loaf.

By Gluten Free Cook

Orange Scones with Orange Glaze
Bread & Baking American

Orange Scones with Orange Glaze

4.7

Prep
15 min
Cook
10 min
Total
30 min

Instructions

  1. 1 Preheat the oven to 425 degrees F (220 degrees C). Line a baking sheet with aluminum foil and grease with cooking spray.
  2. 2 Mix flour, 1 tablespoon sugar, baking soda, baking powder, and salt. Cut in butter using a pastry cutter. Mix in orange zest.
  3. 3 Make a well in the center of the flour mixture. Whisk orange juice, egg, and vinegar together and pour into the flour mixture. Stir until moistened and sticky.
  4. 4 Transfer dough to a floured surface and knead gently about 10 times. Pat into a 6x8-inch rectangle. Cut rectangle into 4 squares; cut each square diagonally into 8 triangles. Arrange scones on the prepared baking sheet. Brush tops with milk and sprinkle with remaining 1 tablespoon sugar.
  5. 5 Bake in the preheated oven until golden brown, about 10 minutes.
  6. 6 Make the orange glaze while the scones are baking. Mix 1/2 cup plus 2 tablespoons confectioners' sugar and orange juice until thick and smooth; glaze should drip slowly off the back of a spoon. Mix in orange zest.
  7. 7 Dunk warm scones in the glaze to fully coat the tops. Let stand for 5 minutes before serving.

By erika925925

Kulich (Russian Panettone)
Bread & Baking European

Kulich (Russian Panettone)

4.5

Prep
30 min
Cook
60 min
Total
370 min

Instructions

  1. 1 Combine golden raisins and rum in a small bowl; soak.
  2. 2 Dissolve ½ teaspoon white sugar and yeast in ½ cup warm milk in a separate small bowl; set aside until yeast softens and begins to form a creamy foam, about 10 minutes.
  3. 3 Combine remaining 1 cup warm milk and 1 cup flour in a large bowl; add yeast mixture and stir well. Cover the bowl; set aside in a warm place for 30 minutes.
  4. 4 Beat 5 egg whites and salt in a glass, metal, or ceramic bowl with an electric mixer until stiff peaks form; set aside.
  5. 5 Beat egg yolks and remaining sugar in a medium bowl with an electric mixer until fluffy and pale, about 5 minutes; beat in vanilla extract. Drain raisins; set raisins aside and add rum to egg yolk mixture.
  6. 6 Add yolk mixture to yeast mixture; mix well. Gently fold in egg whites. Add remaining 5 cups flour, in small batches, mixing well after each addition, until dough starts to pull away from sides of the bowl.
  7. 7 Turn dough out onto a floured work surface and knead for about 10 minutes, adding more flour as needed. Start rubbing in 1 cup plus 2 tablespoons butter, ¼ cup at a time, until dough seems pliable and soft. Knead 2 minutes more; form into a ball.
  8. 8 Transfer dough to a clean, lightly oiled bowl. Cover with plastic wrap and a clean dish towel. Set aside to rise in a warm place until doubled in volume, about 90 minutes.
  9. 9 Turn dough out onto a floured work surface and knead for 2 minutes. Sprinkle some flour over reserved raisins; scatter raisins, almonds, and mixed peels in a circle around dough. Knead dough to evenly incorporate fruits and nuts.
  10. 10 Line 2 large metal coffee tins with parchment paper. Divide dough in half; place in the prepared tins. Cover tins with a clean dish towel. Set aside to rise in a warm place until dough has risen to tops of tins, 30 to 60 minutes.
  11. 11 Preheat the oven to 350 degrees F (175 degrees C).
  12. 12 Bake in the preheated oven until tops are golden brown and a toothpick inserted into centers comes out clean, about 1 hour. Carefully tip loaves out of tins onto a work surface; cool, about 2 hours.
  13. 13 Combine confectioners' sugar, 1 egg white, and lemon juice in a small bowl until smooth; brush over tops of kulich loaves, allowing icing to run down sides.

By Valjusha

German Stollen
Bread & Baking European

German Stollen

3.0

Prep
30 min
Cook
45 min
Total
180 min

Instructions

  1. 1 Gather all ingredients.
  2. 2 Place flour in a large bowl, make a well in the center, and crumble fresh yeast into it. Sprinkle in sugar and add 1 tablespoon milk. Cover and let rise at a warm place for 15 minutes.
  3. 3 Heat 1 1/2 cups milk and 1 cup plus 2 tablespoons unsalted butter in a saucepan over low heat until butter is melted.
  4. 4 Pour milk-butter mixture over yeast mixture and add 1 cup sugar, egg yolks, and salt. Knead until a soft dough forms. Cover with a clean dish towel and let rise in a warm place until doubled in volume, about 1 hour.
  5. 5 Line a baking sheet with parchment paper.
  6. 6 Mix almonds, raisins, candied lemon peel, and candied orange peel together and fold into the dough. Shape dough into a loaf and place on the prepared baking sheet. Cover and let rest until the loaf has risen again slightly, about 30 minutes.
  7. 7 Preheat oven to 375 degrees F (190 degrees C).
  8. 8 Bake in the preheated oven until toothpick inserted in the middle comes out clean, 45 to 60 minutes. Remove from oven. Brush hot stollen immediately with 2 tablespoons melted butter and dust with confectioners' sugar.
  9. 9 Serve and enjoy!

By Marianne

Yeasted Poppy Seed Apple Buns
Bread & Baking American

Yeasted Poppy Seed Apple Buns

5.0

Prep
30 min
Cook
40 min
Total
260 min

Instructions

  1. 1 Place potatoes in a small saucepan and cover with water. Bring to a boil, then reduce heat and cook, covered, until soft, 10 to 15 minutes. Drain and let cool, 15 to 20 minutes. Pass cooled potatoes through a potato ricer and set aside.
  2. 2 Stir 3/4 cup plus 1 tablespoon milk and yeast together in a small bowl. Let stand until creamy or foamy, about 10 minutes.
  3. 3 Combine potatoes, yeast mixture, flour, sugar, butter, egg, lemon zest, and salt together in the bowl of a stand mixer. Knead on low speed until dough is smooth, elastic, and detaches from the bowl, about 5 minutes; dough should be slightly sticky.
  4. 4 Place dough into an oiled bowl. Turn over to coat. Cover with a damp dish towel and let rise in a warm place until doubled in size, about 2 hours.
  5. 5 In the meantime, mix apple, sugar, lemon juice, and cinnamon for filling together in a bowl. Stir until well combined. Cover and refrigerate filling.
  6. 6 Roll dough out on a lightly floured surface into a 12x14-inch rectangle. Spread filling evenly over dough, leaving about 1/2 inch free on each long side. Sprinkle with poppy seeds. Roll up tightly lengthwise. Brush seams with a little water and pinch to stick together.
  7. 7 Place the roll on a large cutting board, seam-side down. Cut into 1 1/2-inch slices using a very sharp knife.
  8. 8 Fit rolls loosely into a greased 10-inch round or 9x13-inch rectangular baking pan, cut-side down, with a little space between them. Cover with a clean towel and let rise in a warm place until visibly doubled in size, about 45 minutes.
  9. 9 Preheat the oven to 375 degrees F (190 degrees C).
  10. 10 Bake in the preheated oven until golden brown, 35 to 40 minutes.
  11. 11 Meanwhile, stir confectioners' sugar and enough lemon juice together in a bowl to make a thick, spreadable frosting.
  12. 12 Remove buns from the oven. Brush frosting over rolls while they are still warm.

By nch

Mexican Pecan Cookies
Dessert Mexican

Mexican Pecan Cookies

4.0

Prep
30 min
Cook
10 min
Total
40 min

Instructions

  1. 1 Preheat oven to 375 degrees F (190 degrees C).
  2. 2 Mash together the flour, butter, pecans, and 1/4 cup of confectioners' sugar in a bowl until the mixture is thoroughly combined and forms a soft dough. Pinch off about 2 teaspoons of dough per cookie, and roll into 3/4-inch balls. Place the balls on ungreased cookie sheets.
  3. 3 Bake in the preheated oven until the bottoms of the cookies are lightly golden brown but the tops are still pale, 8 to 12 minutes.
  4. 4 Let the cookies cool completely, then roll in remaining confectioners' sugar.

By Carla

Nutty Bunuelos
Dessert Mexican

Nutty Bunuelos

4.0

Prep
Cook
4 min
Total
4 min

Instructions

  1. 1 Whisk eggs together in a large bowl. Combine the cake flour, confectioners' sugar and salt; gradually stir into the eggs to make a stiff dough.
  2. 2 Heat oil in a deep-fryer or large heavy skillet to 375 degrees F (190 degrees C). Pinch off walnut sized pieces of dough, and roll them out into thin circles on a lightly floured surface.
  3. 3 Fry in hot oil for 3 to 4 minutes, turning once to brown evenly on both sides. Drain on paper towels, and cool. Drizzle honey over the tops, and sprinkle with chopped nuts.

By JimMorrison

Banana Dulce de Leche Pie (Banana Caramel Pie)
Dessert Mexican

Banana Dulce de Leche Pie (Banana Caramel Pie)

4.4

Prep
30 min
Cook
180 min
Total
340 min

Instructions

  1. 1 Make the dulce de leche: Place the unopened condensed milk can in a saucepan and add water until it comes halfway up the can. Bring to a boil over medium-high heat and cook for 3 hours, adding more water as necessary. Remove from the heat and let cool, 1 to 2 hours.
  2. 2 Preheat the oven to 350 degrees F (175 degrees C).
  3. 3 Make the pie: Stir graham cracker crumbs and melted butter in a mixing bowl until well blended. Press crumb mixture evenly into a 9-inch pie plate.
  4. 4 Bake in the preheated oven until lightly browned, 10 to 15 minutes. Remove pie crust from the oven and cool on a wire rack, about 10 minutes.
  5. 5 Open dulce de leche can and pour 1/2 of it (about 3/4 cup) over pie crust. Arrange 1/2 of the bananas in a single layer over dulce de leche. Repeat dulce de leche and banana layers once more.
  6. 6 Beat cream in a mixing bowl with an electric mixer until soft peaks form. Add sugar and vanilla; continue beating until stiff peaks form.
  7. 7 Spoon whipped cream over bananas. Chill pie for at least 1 hour before serving.

By Maria Padin

Italian Amaretto Margaritas On the Rocks
Drink Mexican

Italian Amaretto Margaritas On the Rocks

4.4

Prep
5 min
Cook
Total
5 min

Instructions

  1. 1 Slightly moisten rims of four 12-ounce glasses and dip in confectioners' sugar to rim the glasses; fill each with crushed ice.
  2. 2 Combine sweet and sour mix, tequila, amaretto, and orange liqueur in a pitcher; stir. Pour mixture into the prepared glasses. Garnish each drink with orange and lime slices.

By ying

Polvorones de Canele (Cinnamon Cookies)
Dessert Mexican

Polvorones de Canele (Cinnamon Cookies)

4.5

Prep
20 min
Cook
20 min
Total
60 min

Instructions

  1. 1 Preheat oven to 350 degrees F (175 degrees C). Grease two cookie sheets.
  2. 2 Beat butter and 1/2 cup confectioners' sugar in a bowl using an electric mixer until smooth. Stir in vanilla. Combine flour, salt, and 1/2 teaspoon of cinnamon; stir into butter mixture to form a stiff dough. Shape dough into 1-inch balls.
  3. 3 Mix 1 cup confectioners' sugar and 1 teaspoon cinnamon together in a shallow bowl. Roll balls in cinnamon mixture to coat; transfer cookies to prepared cookie sheets.
  4. 4 Bake in the preheated oven until nicely browned, about 15 to 20 minutes. Cool cookies on wire racks.

By Cathy

Margarita Cake
Dessert Mexican

Margarita Cake

4.7

Prep
10 min
Cook
60 min
Total
80 min

Instructions

  1. 1 Preheat oven to 350 degrees F (175 degrees C). Grease and flour a 10-inch Bundt pan.
  2. 2 To make the cake: Combine cake mix, pudding mix, eggs, oil, water, lemon juice, 1/4 cup tequila and 2 tablespoons triple sec in a large bowl; beat with an electric mixer until smooth and creamy, about 2 minutes.
  3. 3 Pour batter into prepared pan. Bake in the preheated oven until a toothpick inserted into the center of the cake comes out clean, about 45 to 50 minutes. Cool in pan for 10 minutes, then transfer to a cooling rack while you make the glaze.
  4. 4 To make the glaze: Combine confectioners' sugar, 1 tablespoon tequila, 2 tablespoons triple sec, and 2 tablespoons lime juice in a small bowl; mix until smooth. Pour glaze over cake while still warm.

By Carol

Chocolate Tres Leches Cake
Dessert Mexican

Chocolate Tres Leches Cake

4.9

Prep
35 min
Cook
35 min
Total
115 min

Instructions

  1. 1 Preheat the oven to 350 degrees F (175 degrees C). Grease and flour a 9x13-inch pan.
  2. 2 Beat cake mix, chocolate milk, canola oil, eggs, and espresso powder together in a large bowl with an electric hand mixer on a low speed until dry ingredients are moistened. Increase speed to medium and continue beating another 2 minutes; pour into prepared pan.
  3. 3 Bake in the preheated oven until a toothpick inserted into the center comes out clean, about 35 minutes. Remove cake from the oven and allow it to cool in the pan until it is no longer hot to the touch. While the cake is still warm, poke lots of holes all over the cake with a small skewer or a fork.
  4. 4 Whisk sweetened condensed milk, half-and-half, evaporated milk, and 3 tablespoons cocoa powder together in a bowl until cocoa is mostly incorporated into the liquid; slowly pour chocolate milk mixture evenly over cake. Allow cake to cool completely as liquid soaks into it.
  5. 5 Sift confectioners' sugar and cocoa powder together in a bowl.
  6. 6 Beat heavy whipping cream in a stand mixer on medium speed for about 1 minute. While continuing to mix, add sugar-and-cocoa mixture to cream in 2 batches, allowing the first to incorporate before adding the second. Increase mixer speed to medium-high; beat until soft peaks form and the cream is thickened and spreadable. Spread chocolate whipped cream on cake to serve.

By MrsFisher0729

Sopapilla Cupcakes
Dessert Mexican

Sopapilla Cupcakes

4.4

Prep
20 min
Cook
15 min
Total
35 min

Instructions

  1. 1 Preheat the oven to 325 degrees F (165 degrees C). Line 18 muffin cups with paper liners.
  2. 2 Make cupcakes: Mix together cake mix, water, egg whites, oil, 1 tablespoon cinnamon, vanilla, and lemon extract in the bowl of a stand mixer; mix on low for 30 seconds. Increase speed to medium and mix batter for 2 minutes. Fill prepared muffin cups 2/3-full with batter.
  3. 3 Combine white sugar and remaining 1 tablespoon cinnamon in a small bowl; sprinkle over batter.
  4. 4 Bake in the preheated oven until a toothpick inserted into a cupcake comes out clean, about 15 minutes. Cool cupcakes to room temperature.
  5. 5 Make frosting: Beat butter in a large bowl with an electric mixer until creamy and fluffy, 1 to 2 minutes. Add confectioners' sugar, 3 tablespoons honey, and cinnamon; beat until just combined. Mix milk, 1 tablespoon at a time, into creamed butter mixture until desired consistency is reached.
  6. 6 Spoon frosting into a piping bag or a plastic bag with a snipped corner; pipe onto each cupcake. Drizzle 1 tablespoon honey over frosted cupcakes.

By MrsFisher0729

Cinco de Chili Chocolate Cupcakes with Chili Cream Cheese Frosting
Dessert Mexican

Cinco de Chili Chocolate Cupcakes with Chili Cream Cheese Frosting

4.5

Prep
30 min
Cook
20 min
Total
80 min

Instructions

  1. 1 Preheat the oven to 350 degrees F (175 degrees C). Line 24 muffin cups with paper liners.
  2. 2 Whisk cake mix, 1 1/2 teaspoons ground ancho chile, and 1/4 teaspoon cayenne pepper. Beat in water, vegetable oil, and eggs with an electric mixer on medium speed; beat for 2 minutes. Spoon batter into the prepared muffin cups, filling them 2/3 full.
  3. 3 Bake in the preheated oven until a toothpick inserted into the center of a cupcake comes out clean, 18 to 22 minutes. Remove and cool completely before frosting.
  4. 4 Sift 1 teaspoon ground ancho chile, 1/8 teaspoon cayenne pepper, and cinnamon with confectioners' sugar in a mixing bowl. Beat in cream cheese and butter with an electric mixer on medium speed until smooth; mix in vanilla extract.
  5. 5 Spread frosting onto cooled cupcakes in attractive swirls. Poke a small dried chile, stem-side up, into frosting as a garnish.

By Candice

Margarita Tube Cake
Dessert Mexican

Margarita Tube Cake

4.7

Prep
25 min
Cook
45 min
Total
115 min

Instructions

  1. 1 Preheat oven to 350 degrees F (175 degrees C). Spray a 9-cup fluted tube pan with cooking spray that contains flour, and brush the spray into the grooves of the pan with a pastry brush. Spray 1 more light coating of cooking spray, and invert the pan to let any excess spray drip out.
  2. 2 In a mixing bowl, beat together the orange cake mix, lemon pudding mix, eggs, vegetable oil, margarita mix, lime juice, tequila, and triple sec until thoroughly combined. Fold in the grated zest of 1 lime, and pour the batter into the prepared fluted tube pan. Use a spatula to fill grooves of the pan with batter, and tap the filled cake pan to remove air pockets.
  3. 3 Bake in the preheated oven until a toothpick inserted into the center of the cake comes out clean, about 45 minutes.
  4. 4 Cool the cake in the pan on a rack for 10 minutes, shake it a couple of times to help the sides release, and slide a thin silicone or nylon spatula between the cake and the pan. Place a serving plate over the top of the cake pan and invert the pan to slide the cake onto the serving plate. Allow the cake to finish cooling.
  5. 5 Make a thin glaze by mixing together confectioners' sugar, 1 tablespoon of tequila, 2 tablespoons of triple sec, juice of 2 limes, and grated zest of 1 lime. Drizzle the glaze decoratively over the cake, let the glaze set for a few minutes to harden, and slice.

By damedonna

Tex-Mex Sheet Cake
Dessert Mexican

Tex-Mex Sheet Cake

3.8

Prep
30 min
Cook
15 min
Total
45 min

Instructions

  1. 1 Preheat oven to 350 degrees F (175 degrees C). Grease and flour an 10x15 inch jelly roll pan. Combine the flour, baking soda, brown sugar, cinnamon and salt. Set aside.
  2. 2 In a small saucepan, melt 1 cup margarine. Stir in water, 1/4 cup cocoa and 1 tablespoon instant coffee. Bring mixture to a boil, then remove from heat.
  3. 3 Make a well in the center of the dry ingredients. Pour in the cocoa mixture, then stir in 1/3 cup sweetened condensed milk, eggs and vanilla. Mix until blended.
  4. 4 Pour batter into prepared pan. Bake in the preheated oven for 15 to 20 minutes, or until the cake springs back when lightly touched. Allow to cool.
  5. 5 For the coffee glaze: In a small saucepan, melt 1/4 cup margarine. Mix in 1/4 cup cocoa, 1 tablespoon instant coffee and sweetened condensed milk, and confectioners' sugar. Stir until blended. Fold in the almonds. Spread glaze over warm cake.

By Ann

Simple Orange Glaze
Dessert American

Simple Orange Glaze

4.7

Prep
5 min
Cook
Total
5 min

Instructions

  1. 1 Gather all ingredients.
  2. 2 Place confectioners' sugar into a bowl. Add 1 tablespoon orange juice and 1/4 teaspoon orange zest.
  3. 3 Whisk until smooth, adding more juice as needed for desired consistency; reserve remaining zest and juice for another use.

By cukatie2983

Soft Royal Icing
Dessert

Soft Royal Icing

4.6

Prep
10 min
Cook
Total
10 min

Instructions

  1. 1 Beat sugar and egg whites in a large bowl using an electric mixer on low speed until evenly combined and shiny, about 3 minutes.
  2. 2 Add water gradually, beating on medium-high speed until icing is smooth and reaches desired consistency, about 5 minutes.

By Bailee Shirback