Cinco de Mayo Treat Ideas

By Catherine | 1 May 2013

Cinco de Mayo Treat Ideas

Cinco de Mayo is May 5th! What treat ideas do you have planned? Here are our top recommendations for two classic Mexican-inspired treats!

Pan Dulce


  • 1 tablespoon or one package of dry yeast
  • 1/3 cup sugar
  • 2 tablespoons vegetable shortening
  • 1 teaspoon salt
  • 1/2 cup lukewarm water
  • 3 1/2 cups flour
  • 4 eggs, beaten and at room temperature

For Topping:

  • 1/2 cup shortening
  • 1/2 cup powdered sugar
  • 1/2 cup granulated sugar
  • 1 cup flour
  • 3 teaspoons vanilla extract
  • Optional food coloring


  1. Mix 1 tablespoon of sugar and yeast in lukewarm water. Allow it to rest for about 10 minutes.
  2. In a large mixing bowl, mix cream shortening and sugar. Slowly add in eggs, salt and the yeast soaked in water. Add flour in, 1 cup at a time until combined. Cover and let the dough rise in a warm place for 45 minutes.
  3. Divide dough into 16 pieces and shape each into a ball. 
  4. Place on a lightly greased baking sheet with plenty of space between each dough ball. 
  5. Press each ball slightly to flatten it. Let the dough rise for an hour. After the dough has begun to rise, start making the topping.
  6. For the topping: mix all the topping ingredients in a food processor until smooth.
  7. With your hands, divide the topping into 16 pieces. 
  8. Roll each piece into a ball and roll it out on a floured surface until it is large enough to cover each piece of dough, about 5 inches in diameter. 
  9. Lightly press topping onto dough and use a knife to cut a pattern on the surface of the topping, be careful not to cut into the dough.
  10. You can do something as simple as lines across the top, or a crisscross pattern. If you do nothing, the topping will create its own cracks, which is also an interesting look.
  11. After you add the topping, bake at 350 degrees for about 15 minutes or until bread is lightly golden.

Tres Leche Cake

Ingredients for the cake:

  • 1 1/2 cups cake flour
  • 1 pinch salt
  • 1 teaspoon baking powder
  • 1/3 cup oil
  • 1 cup sugar
  • 1 teaspoon vanilla extract
  • 5 large eggs
  • 1/2 cup whole milk
  • Cream Syrup for Soaking 
  • 12 oz. evaporated milk
  • 14 oz. sweetened condensed milk
  • 1/2 cup heavy cream
  • 1 tablespoon rum or brandy (optional)

Ingredients for whipped topping: 

  • 3/4 cup heavy cream
  • 1 teaspoon vanilla
  • 1 tablespoon sugar


  1. Combine flour and baking powder and salt. In a separate bowl, combine the oil, sugar and 1 teaspoon of vanilla extract. 
  2. Add the eggs to the sugar mixture one at a time until well combined. Stir in the 1/2 cup of milk, and then gently fold in the flour mixture a little at a time.
  3. Pour batter into a lightly greased cake pan or baking dish and bake at 325 degrees for 30-40 minutes or until it feels firm and an inserted toothpick comes out clean.
  4. Let the cake cool until it feels room temperature. Turn it over onto a platter with raised edges. 
  5. Pierce cake with a fork 20-30 times. Let it cool in the refrigerator for an additional 30 minutes.
  6. Cream syrup: whisk together the three milks and the rum or brandy if you are using it. Slowly pour the liquid over the cooled cake. Refrigerate for 1 hour. Occasionally, spoon the milk runoff back onto the cake.
  7. Whipped topping: in a chilled mixing bowl, add heavy cream, vanilla and sugar. Beat on high speed until peaks form. Spread a thin layer over the cake. Top with a sprinkle of cinnamon or garnish with fresh berries.
photo credit: phil wood photo via photopin cc
Foods for Energy

1. Oats

2. ​Sesame seeds

3. ​Wheat 

4. Almonds

5. Lentils 

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