Cakespy: Easter Candy Dessert Taco Plate

Name: Cakespy: Easter Candy Dessert Taco Plate
Prep time: 2 h
Cook time: 2 h
Total time: 2 h
Yield: 6
Cuisine: Mexican
Ingredients: 79 milliliters all purpose flour; 59 milliliters (1/2 stick) butter, melted; 85 grams chocolate morsels, or two approximately 2-ounce chocolate Easter bunnies; 177 milliliters sweetened shredded coconut, colored green with food coloring; 2 larges eggs; 6 scoops ice cream (I used chocolate); 118 milliliters jelly beans; 237 milliliters assorted Easter candies of your choosing (I used Easter corn and red jelly beans); 355 milliliters rice pudding; 0 teaspoons salt; 1 Tbsp shortening; 118 milliliters sugar; 1 teaspoons vanilla extract; 118 milliliters vegetable oil, for frying

Cakespy: Easter Candy Dessert Taco Plate might be just the Mexican recipe you are searching for. This recipe makes 6 servings with 876 calories, 11g of protein, and 36g of fat each. This recipe covers 11% of your daily requirements of vitamins and minerals. It is perfect for Easter. Head to the store and pick up all purpose flour, vegetable oil, easter candies of your choosing, and a few other things to make it today. From preparation to the plate, this recipe takes around 2 hours.

Instructions

Whisk together the eggs and sugar in a large bowl until frothy.

Ingredients you will need

Sugar

Egg

Equipment you will use

Whisk

Bowl

Whisk in the melted butter, cream, and vanilla. Gradually add the flour and salt and whisk until smooth. The batter should be pourable, like pancake batter.

Ingredients you will need

Vanilla

Butter

Cream

All Purpose Flour

Salt

Equipment you will use

Whisk

Heat a small non-stick skillet or griddle to medium-high heat.

Equipment you will use

Frying Pan

Pour a small amount of vegetable oil in the skillet (not all of it; you can replenish as needed), and when shimmering, pour about 1/4 cup of batter into the skillet; rotate the skillet to form a circle, about 5 inches in diameter.

Ingredients you will need

Vegetable Oil

Equipment you will use

Frying Pan

When the underside is golden brown, flip it over and cook until golden on the second side (this was about 1 minute for each side, for me).

Remove the "taco shell" from the pan, and while still hot, drape over the fat handle of a wooden or heat resistant spoon, to form a taco shape. It will start to hold its shape after a few minutes; insert a toothpick half or a wadded-up piece of tinfoil to ensure that it maintains the shape and doesn't cave in.

Equipment you will use

Toothpicks

Frying Pan

Repeat with the remaining batter; you should have 6-8 taco shells. Replenish the vegetable oil as needed, if your skillet is getting dry-looking.

Ingredients you will need

Vegetable Oil

Taco Shells

Equipment you will use

Frying Pan

While the shells cool, melt your chocolate and shortening in the top of a double boiler. It is not necessary to use chocolate that comes in bunny form, but it is in keeping with the Easter theme, and awfully gratifying to watch them melt.

Ingredients you will need

Shortening

Chocolate

Pasta Shells

Equipment you will use

Double Boiler

Once melted, gently coat the insides of the "taco shells" with chocolate, using a pastry brush. Re-insert your toothpicks or foil so that they won't cave in.

Ingredients you will need

Taco Shells

Chocolate

Equipment you will use

Pastry Brush

Toothpicks

Aluminum Foil

Let them chill out for about an hour so that the chocolate can set.

Ingredients you will need

Chocolate

At this point, spoon a scoop of ice cream into each waiting shell. If you are not serving the tacos right away, you can wrap them in waxed paper at this point and store in the freezer until you are ready to serve.

Ingredients you will need

Ice Cream

Wrap

Once ready to serve, add a handful of whatever Easter candy mix you'd like; you can press it into the ice cream to ensure that it sticks. Top each taco with your green-colored coconut.

Ingredients you will need

Ice Cream

Coconut

Candy

Serve each taco with a spoonful of rice pudding studded with jelly beans.

Ingredients you will need

Jelly Beans

Rice

Equipment

Ingredients

Servings:

79milliliters

all purpose flour 59milliliters

(1/2 stick) butter, melted 85grams

chocolate morsels, or two approximately 2-ounce chocolate Easter bunnies 177milliliters

sweetened shredded coconut, colored green with food coloring 2larges

eggs 6scoops

ice cream (I used chocolate)118milliliters

jelly beans 237milliliters

assorted Easter candies of your choosing (I used Easter corn and red jelly beans)355milliliters

rice pudding 0teaspoons

salt 1Tbsp

shortening 118milliliters

sugar 1teaspoons

vanilla extract 118milliliters

vegetable oil, for frying

Recommended wine: Pinot Noir, Riesling, Sparkling Rose

Pinot Noir, Riesling, and Sparkling rosé are great choices for Mexican. Acidic white wines like riesling or low-tannin reds like pinot noir can work well with Mexican dishes. Sparkling rosé is a safe pairing too. You could try Alexana Revana Vineyard Pinot Noir. Reviewers quite like it with a 4.7 out of 5 star rating and a price of about 42 dollars per bottle.