I love the shotglasses filled with mini desserts that many restaurants are serving.  When I saw the mini martini glasses at the Crate and Barrel Outlet I had to buy them.  I used them for the first time (now that my kitchen is 95% finished) for the Mexican Hat Dance Bunco and they were a huge success.  It took a little time to make 3 different desserts but the results were worth it. 

If you decide to try the mini desserts just use your imagination.   Gather the ingredients you love and mix and match.  Start with a few basics; A layer of ice cream, white chocolate mousse, lemon or lime curd, or chocolate mousse.  For the next layer think cookies or candy bars, crumbled or think coulis and sauces.  Experiment with the layers.  For the topping think presentation.  What looks better than a raspberry covered top?   What about a chocolate dipped strawberry cut in half and placed on top.  The combinations are unlimited! I used the following desserts for the Mexican Hat Dance Bunco. 

Macaroon Cookies

3 cups sweetened coconut flakes

1 cup macadamia nuts, chopped

2/3 cup sweetened condensed milk

1 teaspoon vanilla extract

3 egg whites

pinch of salt

1.  Preheat oven to 350 degrees.  Place coconut and macadamia nuts on large cookie sheet and bake until lightly toasted, about 12 minutes.  Stir about 3 times during baking.  Cool.

2.  Combine milk, vanilla and salt in large bowl.  Mix in coconut and macadamia nuts.

3.  Beat egg whites until stiff and fold into coconut mixture.

4.  Line 2 large cookie sheets with parchment paper.  Spray with PAM.  Drop batter by rounded tablespoons on parchment and bake 14 minutes or until cookies turn golden around the edges.  Cool completely.

Lime Curd

2 large eggs

2 large egg yolks

6 tablespoons butter

1 cup sugar

6 tablespoons fresh lime juice

2 teaspoons lime zest

1.  Whisk eggs and egg yolks in medium bowl.

2.  Melt butter in double boiler.  Whisk in sugar, lime juice, zest and salt

3.  Gradually whisk in egg mixture.  Whisk until thick, about 8 minutes.  Transfer to a bowl.

Macaroon Lime Curd Dessert

1.  Crumble about half a macroon into the bottom of the mini martini glass.  Top with lime curd.  Chill.

White Chocolate Mousse

1/2 cup water

2 teaspoons Knox gelatin

1/2 cup whole milk

10 ounces white chocolate

3 cups heavy whipping cream

1.  Whisk gelatin and cold water in a microwaveable cup until dissolved.  Microwave on high 30 seconds and let stand for 2 minutes.

2.  In a small saucepan bring milk to simmering.  Add white chocolate and remove from heat.  Stir until mixture is smooth.

3.  Blend gelatin into chocolate mixture and refrigerate for about 10 minutes.

4.  Whip cream until stiff.  Fold white chocolate mixture into whipped cream.

5.  Place mixture into mini martini glasses and chill.  Top with raspberries. 

 Ice Cream Kahlua Dessert

1 pint Vanilla Ice Cream

Mrs. Richardson’s Hot Fudge Dessert Topping

Caramel Sauce

Skor or English toffee bits (In grocery section with chocolate chips)

Kahlua liquor

1.  Place 2 tablespoons softened vanilla ice cream in mini martini glass.  Freeze for 15 minutes.

2.  Place 1 teaspoon hot fudge sauce over ice cream

3.  Sprinkle top of hot fudge sauce with Skor Bits.

4.  Cover Skor bits with 1 1/2 tablespoons softened vanilla ice cream.  Freeze 15 minutes.

5.  Cover ice cream with 1 teaspoon caramel sauce and freeze 15 minutes.

6.  Place a dollop of hot fudge in center, sprinkle  with score bits and freeze 15 minutes.

7.  With a thin skewer poke holes in top of dessert and pour 1 teaspoon of Kahlua over top.  Freeze until ready to serve.

  While dessert was served the prizes were awarded.  Going with the Mexican theme I had Mexican silver prizes – trays, ice bucket, frames and a few Mexican condiments.  Kate brought over cookies in the shape of margarita glasses for an “extra” favor.   They were adorable!  She wrapped each in a plastic bag tied with cute ribbon.  The girls loved them!

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