Last night the hubby and I headed into the city for an architectural party. The party is an annual event at Architectural Artifacts. You can mingle among artifacts from as far away as Turkey, Egypt and France to much closer to home...Chicago. Small architectural design projects are honored by the AIA of Chicago as you nibble on little bites of sweet and savory appetizers. It is really casual, yet sophisticated at the same time. Kind of fun for the hubby and I to play grown up. Ha Ha! Usually our Friday evenings consist of comfy clothes, a beer and pizza. But, it is always a great event that we look forward to each year. So fun to be in the big city AND park for FREE...always a MAJOR perk! If you ever visit Chicago, head into Ravenswood neighborhood to check out Architectural Artifacts and dine in the village. Lots of delicious looking restaurants (I do have a favorite there, if you need a recommendation). By the way, Ravenswood can also be reached on the Brown Line. Now you have no excuses to visit!
Anywhooooo...back to some recipe sharing!
Cinco de Mayo + Mini Sweet Treat = One Fantastico Fiesta!
This lover of all things mini couldn't let Cinco de Mayo go by without a little sweet treat!
Not only do I love all things mini, but I also go crazy for simplicity!
Each little Sugar and Spice Tortilla Cup treat is made up of a cinnamon sugar tortilla filled with cinnamon sugar ice cream. Place a squirt of whip cream and a little piece of mint to finish off these little goodies.
1 package of 6" flour tortillas
2 Tbsp granulated sugar
1 tsp cinnamon
1 1/4 cup vanilla ice cream
pieces of mint for decor
Preheat oven to 350 degrees. Spray a mini muffin pan with non-stick spray. Use a 3" circle cookie cutter (or use a glass) to punch out mini tortillas. You should get 3 mini tortillas per tortilla. Press each mini tortilla into prepared mini muffin pan. In a small bowl, mix together sugar and cinnamon. Spray each mini tortilla with non-stick spray. Sprinkle 1/2 tsp of the cinnamon mixture onto each mini tortilla. Bake at 350 degrees for 10 minutes. Remove from oven and cool.
Soften ice cream and mix with the remaining cinnamon sugar mixture. Spoon into cooled sugar and spice tortilla cups.
Return to freezer for at least 1 hour. Serve frozen treats with a squirt of whip cream and a little piece of mint.
After all the spicy Cinco de Mayo spicy food, Sugar and Spice Tortilla Cups are a fantastico way to finish off the meal!
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