This week is Cinco de Mayo Celebration! There are lots of celebrations here in the US and Mexico! Parades, folklore, parties, food, and lots of drinks! I mean is a party even complete without drinks?! Heck no! 🙂  Uber awesome Rebecca over at Displaced HouseWife was kind enough to invite me to a virtual party hashtag #margaritaweek organized by Kate at !Hola Jalapeno ! A bunch of bloggers have been posting their recipes of margaritas OR food inspired by margaritas and it has been super fun to see all the recipes that the bloggers have come up with! I will be posting all the links below for all the recipes from the bloggers who have participated in this fun party below!
I have been obsessed with hibiscus since last year. I first discovered hibiscus because of Nydia over at The Spanish Tin, who carries a variety of blends and spices inspired by her Spanish roots. She carries a Smoked Pimenton Hibiscus Salt , which is seriously the bomb! It makes the perfect rim for margaritas, and I am crazy about this salt! You go Nydia! 🙂 I bought dried hibiscus flowers from Amazon and have been using it in a lot of recipes. I made a Strawberry Hibiscus Rose ice cream  and a Hibiscus Margarita as well last year, and this year I have made a Strawberry Hibiscus Mint Lemonade, which is seriously addictive! I will be posting this recipe soon! I was inspired by the hibiscus margaritas from last year to create this dessert which is essentially Lime Cookie Bars, with Hibiscus-Lime Buttercream and a Tequila Drizzle – I mean tequila IS required right?! 😉
I added lime juice and lime zest to the cookie dough, to which I added almond flour as well, and it gave the cookie dough such good flavor! My family wanted to eat the cookie dough by itself! The cookie dough is spread over the entire jelly roll pan. The buttercream has dried hibiscus powder that I ground from the dried flowers, soaked in warm milk to create this dark pinkish hue, lime juice, salt, butter, powdered sugar. The tequila drizzle is mainly tequila and powdered sugar, that I drizzled on the top with a nozzle bottle to give it that lattice pattern on the top. I dressed them up with quarter lime slices and lime zest. These bars are a breath of fresh air, and a reminder that summer is around the corner! They are a burst of flavor in the mouth and would be perfect to take to a party since I make them in a jelly roll pan and you can make a lot of tiny squares.
May is also my birthday month! I love celebrating birthdays and I will wait for my other half to plan it out for me 😉 We both share the same month, within a week of each other! We are both Taurus and head butt a lot, but love always prevails and wins! 🙂
So here are all the blogger entries for #margaritaweek ! You can find them at ¡Hola! Jalapeño for a complete list of the recipes!
Coconut Lime Margarita Tiramisu from Easy and Delish
Margarita Ahi Tuna Ceviche from Cookin Canuck
Smoky Pineapple Vanilla Bean Mezcal Margaritas from Plays Well With Butter
Passionfruit Margaritas from Katie at the Kitchen Door
Smoky Strawberry Jalapeño Margaritas with Chile Salt Rim from Yes to Yolks
Mango Shrub Margarita from What Should I Make For
Margarita Muddy Buddies from Donuts, Dresses, and Dirt
Coconut Lime Frozen Margarita from Nutmeg Nanny
Rhubarb Ginger Beer Margaritas from This Mess Is Ours
Mint Watermelon Margarita from Give Recipe
Blood Orange Popsicles in Jalapeño Margaritas from Prickly Fresh
Kiwi and Key Lime Margarita from Homemade Banana
Creamy Coconut Mango Margarita Popsicles with Basil from Floating Kitchen
Naturally Sweetened Sparkling Ginger Margarita from With Food + Love
Margarita de Piña y Menta Sin Alcohol {Pineapple and Mint Margarita Mocktail} from Piloncillo y Vanilla
Strawberry Watermelon Margaritas from Spanglish Spoon
Margarita Cupcakes with White Chocolate-Lime Buttercream from Displaced Housewife
Sparkling Margaritas from Wood & Spoon
Honey Lilac Margarita with Vanilla Bean Salt from Flan & Apple Pie
Strawberry Margarita Cookies from Square Meal Round Table
Blackberry, Sage, and Cricket Margarita from Cloudy Kitchen
Tropical Margarita from Laylita’s Recipes
Strawberry Pink Peppercorn Margarita by ¡Hola! Jalapeño for Powell & Mahoney
Very Berry Margaritas from Chef Sarah Elizabeth
Raspberry Habanero Margarita from Southern Fatty
Salty Ancho-Chile Watermelon & Cantaloupe Margaritas from Worthy Pause
Prickly Pear Margarita from Muy Bueno Cookbook
Ginger Margarita from Shiny Happy Bright
Pineapple Chile Margarita on the Rocks from Dora’s Table
Happy Cinco de Mayo!!
XO
Amisha
Ingredients
- • 2 sticks unsalted butter, softened
- • 1 cup granulated sugar
- • 1 cup brown sugar
- • 1 egg
- • 2 tbsp lime juice
- • 2 tbsp lime zest
- • 2 teaspoon vanilla extract
- • 1 teaspoon salt
- • ½ teaspoon baking powder
- • ½ teaspoon baking soda
- • 2 cups all purpose flour
- • ½ cup almond flour
- FROSTING
- • 2 stick butter, softened
- • 4 cups powdered sugar
- • 1 Tablespoon lime juice
- • 3 tbsp warm milk
- • 2 tbsp dried hibiscus
- • 1/2 teaspoon salt
- • 1 teaspoon vanilla extract
- Tequila Drizzle:
- • 1 cup powdered sugar
- • 2 tbsp tequila
Instructions
- Cookie Bar:
- 1. Preheat oven to 350 degrees F. In a large mixing bowl, add in the all purpose flour, almond flour, baking soda, baking powder, salt and whisk to blend. In a large bowl of an artisan mixer, cream butter and sugar together for 2 minutes. Add an egg and beat well for a minute. Add lime juice, lime zest, vanilla extract and mix for a few seconds.
- 2. Spray a 10x15 inch jelly roll pan with vegetable spray and press dough evenly into it with the palm of your hand and even it out smoothly. Bake for 30 minutes until slightly golden in color.
- 3. Cool completely.
- HIbiscus-Lime Buttercream:
- 1. In a small bowl, add the hibiscus in the warm milk and let it sit for 10 minutes. Squeeze out the juice of the hibiscus so that you get a dark pink milk. In a medium size mixing bowl add all frosting ingredients including the dark pink milk and mix on low for 1 minute. Turn mixer on high and beat until smooth and creamy. Spread frosting over cooled bars.
- Tequila Drizzle:
- 1. In a small mixing bowl, add in the powdered sugar, and tequila. Mix well to form a smooth thick consistency, where it can be drizzled. Put it in a pastry bag, cut off the tip ever so slightly, OR you could put it in a squeeze bottle and drizzle the mixture over the cookie bar.
- To cut it, I let it set it in the freezer for 10-15 minutes, so that I can get clean cut squares. Store it in an air tight container in the fridge for upto 3 weeks!
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