Delicious Mini Muffin Pan Recipes for Your Mexican-Themed Spa Party

[ChefPaulaB]

I know that there is a file for these but I'm being picky... I'm having a Beauti Control Spa party and serving Mexican snacks(Spa-Mexican... they go together, right? Anything for Margaritas!) and Slap Your Mama Margaritas and wanted to serve a bite size type dessert... I had my mind all made up to make the Strawberry Margarita Squares, but I really would like something bite size from the mini muffin pan... Has anyone ever made the Strawberry Margarita Squares in the mini muffin or the Stoneware Muffin Pan? Just wondering if it would work... or maybe if someone has a thought on another mini muffin pan recipe that would be similar... something cool and refreshing and kind of summery, and kind of mexicanny eek:is that a word?) but not a cake type...

 

[pamperedlinda]

Tuxedo Brownie Cups - to die for!

 

[ChefPaulaB]

Yeah, I've been meaning to try those, but was looking for something a little more fruitish (another new word!) and summery...

 

[Jolie_Paradoxe]

Berries n Cream Wontons....not really mexican, but....fruity and summery....also, don't use wonton wrappers....pie crust is better.

Or make a slushie sorbet and freeze in mini muffin pan

 

[AlowayFamily]

kind of OT, but how to you get muffins, or anything, out of the pan without scratching it? I made chocolate chip cookies with rollos stuck in them yesterday and I used the small spreader to loosen the cookie to get them out. Scratched up my pan real good!!

Sorry about the hi-jack.

 

[ChefPaulaB]

A lot of times if you just give them a little twist they will release and you can just lift them out... otherwise I would use the citrus peeler (it doesn't scratch!)

 

[AlowayFamily]

A lot of times if you just give them a little twist they will release and you can just lift them out... otherwise I would use the citrus peeler (it doesn't scratch!)

Oh!! so smart! I was trying to think of something small enough to get in there, and I never thought of the citrus peeler!! Good to know.

 

[Chef Gilles]

Back to the recipe! I always make the pastry tarts (½ cup butter, ½ cup cream cheese and 1 cup floor) and once they are cooked I add a mixture of cream cheese, whipped topping and icing sugar until the consistency is the way i want it. Not too much whipped topping because you will have to add too much icing sugar. Fill tarts with these and then you can add fresh fruit to it or simply pie filling. They would look super nice with a rasberry and blueberries. It would give them color... Good luck!!!

Oh! You might want to consider adding the mousse from the Double ùchocolate Mousse Cups....

 

[BlessedWifeMommy]

Back to the recipe! I always make the pastry tarts (½ cup butter, ½ cup cream cheese and 1 cup floor) and once they are cooked I add a mixture of cream cheese, whipped topping and icing sugar until the consistency is the way i want it. Not too much whipped topping because you will have to add too much icing sugar. Fill tarts with these and then you can add fresh fruit to it or simply pie filling. They would look super nice with a rasberry and blueberries. It would give them color... Good luck!!!

Oh! You might want to consider adding the mousse from the Double ùchocolate Mousse Cups....

These sound awsome!

 

[Triciascucina]

I always make Mini Margarita Pies
Easy and yummy!!!1 pkg Refrigerated Sugar Cookie Dough (Pillsbury or Nestle break and bake 20 count)1 pkg cream cheese1/3 cup powdered sugar1 or 2 limes8 oz container of cool whipPretzels (optional)Strawberries (Optional for garnish)Cut each of the dough cookies in half. Roll into a ball and place in Mini Muffin Pan. Press with floured Mini Tart Shaper.
Bake cookies at 375 for 10-12 minutes or until golden brown( I have found 8 minutes works best for me). Remove from oven and cool for about 1 minute, then REPRESS (lightly) with floured Mini Tart Shaper. Remove from Pan to Stackable Cooling Rack.
Meanwhile, combined softened cream cheese with powdered sugar in Classic Batter Bowl. Zest lime with Microplane Adjustable Grater. Cut lime in half and press with Citrus Press. (Add both limes if you prefer lots of lime flavor!) Mix with Stainless Steel Whisk. Add in Cool Whip.
Using Star tip of Easy Accent Decorator, pipe filling into cups. If desired, add chopped pretzels to cup before filling (to add a bit of salty flavor), OR stick a pretzel stick into each cup. Garnish with strawberry slice if desired
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[ChefPaulaB]

I always make Mini Margarita Pies
Easy and yummy!!!

1 pkg Refrigerated Sugar Cookie Dough (Pillsbury or Nestle break and bake 20 count)

1 pkg cream cheese

1/3 cup powdered sugar

1 or 2 limes

8 oz container of cool whip

Pretzels (optional)

Strawberries (Optional for garnish)



Cut each of the dough cookies in half. Roll into a ball and place in Mini Muffin Pan. Press with floured Mini Tart Shaper.
Bake cookies at 375 for 10-12 minutes or until golden brown( I have found 8 minutes works best for me). Remove from oven and cool for about 1 minute, then REPRESS (lightly) with floured Mini Tart Shaper. Remove from Pan to Stackable Cooling Rack.
Meanwhile, combined softened cream cheese with powdered sugar in Classic Batter Bowl. Zest lime with Microplane Adjustable Grater. Cut lime in half and press with Citrus Press. (Add both limes if you prefer lots of lime flavor!) Mix with Stainless Steel Whisk. Add in Cool Whip.
Using Star tip of Easy Accent Decorator, pipe filling into cups. If desired, add chopped pretzels to cup before filling (to add a bit of salty flavor), OR stick a pretzel stick into each cup. Garnish with strawberry slice if desired
__________________

These sound exactly what I was looking for! Thank you! Can't wait to try them!

 

[Jolie_Paradoxe]

Tricia, those sound delicious! Going to use it for my "Pamper Your Business" visit! Thanks

 

[Triciascucina]

they are really really good! Big hit!

 

[KimoMakano]

I always make Mini Margarita Pies
Easy and yummy!!!
1 pkg Refrigerated Sugar Cookie Dough (Pillsbury or Nestle break and bake 20 count)
1 pkg cream cheese
1/3 cup powdered sugar
1 or 2 limes
8 oz container of cool whip
Pretzels (optional)
Strawberries (Optional for garnish)

Cut each of the dough cookies in half. Roll into a ball and place in Mini Muffin Pan. Press with floured Mini Tart Shaper.
Bake cookies at 375 for 10-12 minutes or until golden brown( I have found 8 minutes works best for me). Remove from oven and cool for about 1 minute, then REPRESS (lightly) with floured Mini Tart Shaper. Remove from Pan to Stackable Cooling Rack.
Meanwhile, combined softened cream cheese with powdered sugar in Classic Batter Bowl. Zest lime with Microplane Adjustable Grater. Cut lime in half and press with Citrus Press. (Add both limes if you prefer lots of lime flavor!) Mix with Stainless Steel Whisk. Add in Cool Whip.
Using Star tip of Easy Accent Decorator, pipe filling into cups. If desired, add chopped pretzels to cup before filling (to add a bit of salty flavor), OR stick a pretzel stick into each cup. Garnish with strawberry slice if desired

Wow, these sound really good. A couple of quick questions though. The "1 pkg cream cheese", is that a 6 oz. pkg? And could these be make with a homemade sugar cooke recipe if the package one is not available?
Thanks.

 

[Triciascucina]

I think the regular size of cream cheese is 8oz. and a you most definitely can use homemade cookie dough. You can also add a drop of food coloring to add color.

 

[KimoMakano]

I think the regular size of cream cheese is 8oz. and a you most definitely can use homemade cookie dough. You can also add a drop of food coloring to add color.

Thanks Tricia! Sometimes the packaged doughs are really expensive here, unless you happen to find them on sale.

Just out of curiousity, is this a Pampered Chef recipe or another that you adapted to PC?