dessert tacos

the goods:

shells:

6 large flour tortillas

oil for frying

1 package graham crackers

3 tablespoons sugar

1 tablespoon cinnamon

filling:

8 ounces cream cheese, room temperature

1 cup heavy cream

1 teaspoon lemon juice

1/4 cup powdered sugar

1 teaspoon vanilla

topping:

1 can cherry pie filling

In a food processor, combine graham crackers, cinnamon, and sugar until crumbled and fine. Place mixture in a bowl and set aside.

In a heavy cast-iron skillet heat about an inch of oil over medium heat. Using a 3.5 inch circle cutter, cut out circles from your tortillas. Using tongs, place one circle in the oil for about 5 seconds, flip it over and fold in half holding it in a taco shell shape in the oil for another 5 seconds or until browned. Immediately remove from the oil and toss in the bowl with the crumbs and cinnamon sugar. Set in an upside-down muffin tin to cool.

To make the filling, in a stand mixer, cream together cream cheese and lemon juice until soft. Add in whipping cream and beat on medium for 2 minutes. Add in sugar and beat until stiff and fluffy. Place in a zipl-loc bag and refrigerate for at least 30 minutes.

When ready to serve, snip a hole in the corner of the bag and pipe filling into shells. Top with a cherry and some pie filling. Ole!

raspberry lime cupcakes

the goods:

1 box white cake mix

1/3 cup oil

2 egg whites

2 eggs

3/4 cup buttermilk

zest of 2 limes

1/4 cup lime juice

1/2 cup sour cream

1 cup frozen raspberries

lime whipped cream:

8 ounces cream cheese, room temperature

1 cup powdered sugar

1 pint (2 cups) heavy whipping cream

3 teaspoons lime flavored gelatin (jell-o mix)

Preheat oven to 350 degrees and line cupcake tins with paper liners.

In a large bowl combine oil, egg whites, eggs, buttermilk, lime zest, lime juice, and sour cream until smooth. Stir in cake mix. Fold in raspberries. Using a scoop, fill cupcake liners 3/4 full and bake for 17-22 minutes, or until a toothpick inserted in the center comes out clean. Let cool on wire racks.

To make the lime whipped cream: In a stand mixer with the whisk attachment, whip cream cheese and powdered sugar until smooth. Scrape down bowl as needed. With mixer running, stream in whipping cream and beat. Add gelatin until you reach desired flavor/color. Beat until stiff peaks form. Keep in refrigerator until ready to use. Pipe onto cooled cupcakes and decorate with a lime slice.