It’s a Fiesta!
Just in time for Cinco de Mayo, Camilla from Culinary Adventures with Camilla is hosting Food ‘n Flix with this month’s pick, Coco!
Here’s a brief synopsis of Coco:
Despite his family's baffling generations-old ban on music, Miguel (voice of newcomer Anthony Gonzalez) dreams of becoming an accomplished musician like his idol, Ernesto de la Cruz (voice of Benjamin Bratt). Desperate to prove his talent, Miguel finds himself in the stunning and colorful Land of the Dead following a mysterious chain of events. Along the way, he meets charming trickster Hector (voice of Gael García Bernal), and together, they set off on an extraordinary journey to unlock the real story behind Miguel's family history.
This is a fairly new movie and I have to admit that when I saw the previews I was very skeptical about the premise – a ban on music? What?
But I heard that it was a great movie with fantastic music, so the kids and I watched it one night.
You guys! It was fantastic! I think I need to own this one! The soundtrack was amazing, the story was heartwarming, I loved it!
While the story actually surrounds Dia de los Muertos, which is in November, the theme and food is also great for Cinco de Mayo!
Over the past couple years, I became slightly obsessed with Frida Kahlo and then with Dia de los Muertos, so I was loving this movie (Frida shows up a number of times in the movie and it is fantastic!)
I even had to make a little altar for our little Sarah Catherine to go along with my churros – she’s one little girl who will never be forgotten.
Since this is food ‘n flix and the whole point is to create fantastic recipes based off movies, I was watching for great inspiration the whole time. Most of the food seen in the film were offerings in the Dia de los Muertos altars. There was also mention of tamales, chorizo and churros!
I’ve always wanted to make churros, but I just don’t deep fry in my house! So I decided to make a churro-inspired cookies!
Now the crazy part of these cookies is that they do not contain eggs or leavening at all, but they’re still super soft (and stay that way for several days if you keep them in a sealed container!)
The soft cookies are the perfect base for the crunchy cinnamon layer!
These are the perfect accompaniment to any Cinco de Mayo or Dia de los Muertos celebration!
Adapted slightly from Heat Oven to 350
2 ½ cups all purpose flour
¾ cup fine sugar
¼ teaspoon salt
1 cup butter, softened
2 tablespoons cream cheese, softened
2 teaspoons vanilla extract
2 tablespoons butter, melted
¼ cup sugar
1 tablespoon cinnamon
Preheat oven to 350 degrees F and line 2 baking sheets with parchment paper or silicone mats.
Place the flour, sugar, and salt in the bowl of a stand mixer fitted with the paddle attachment.
Add the butter, mix on low until combined, the mixture will be crumbly.
Add in the cream cheese and vanilla. Mix on low until well mixed. The dough will start to stick together in large clumps. It will not be completely smooth, but will stick together when pressed.
Scoop 2 tablespoons of dough. Roll into logs, about 3-inches long. Use a skewer or long, thin handled spoon to create ridges in the cookies, if desired.
Place the first tray in the freezer for 5-10 minutes while you finish scooping the cookies for the second tray.
Remove the first tray from the freezer (place the second tray in) brush the cookies with melted butter, then sprinkle liberally with cinnamon-sugar. Bake in the preheated oven for 10-12 minutes. Cookies will still be quite soft.
If desired, sprinkle with a bit more cinnamon sugar immediately after removing from the oven. Cook on trays for about 5 minutes, then move to wire racks and cool completely before storing.
Makes about 2 dozen cookies
More recipes inspired by Frida Kahlo & Dia de Los Muertos!