Cinco de Mayo

Hope you had a fun Cinco de Mayo! I ran into my friend Kari in the afternoon so we decided to go grab a beer and I got a cool beer poncho....... (!!!)



For dinner, I made Julie's fabulous chicken enchiladas, black beans and rice seasoned with baby bam and a little bit of lime juice, and I made Mexican Chocolate Fondue. The fondue was so good, the only problem is we have wayyyy to much leftover. (although, too much chocolate is never really a problem) :)

Mexican Chocolate Fondue
from Rachel Ray




1 Cup Heavy Cream
1 1/3 cups (8 ounces) chocolate chips *I used Ghirardelli Bittersweet Chocolate
2 tablespoons sugar
2 teaspoons pure vanilla extract
1/2 teaspoon chile powder + more to taste
1/4 teaspoon ground cinnamon + more to taste
Pinch salt


1. Melt chocolate. Add all ingredients. Stir until well blended

2. Devour

Rachel Ray suggests using cinnamon donut holes for dippers. We used pineapple, apples, bananas, and homemade cinnamon and sugar chips.