Food Network has quick and easy-to-follow recipes for numerous Mexican desserts, including Mexican brownies and crullers. These two recipes take less than an hour to prepare and cook.
To make Mexican brownies, prepare a boxed or homemade brownie batter. Add 3/4 teaspoon ground chipotle chile pepper and 1 teaspoon ground cinnamon for a batter that fits a 9 by 13 inch pan. Bake according to the directions and let it cool. Cut into squares, and top each Mexican brownie with a scoop of dulce de leche ice cream and sprinkle with cinnamon.
To make crullers, heat 1 cup water, 4 tablespoons butter, 2 tablespoons brown sugar, 1 teaspoon vanilla extract and 1/4 teaspoon salt in a saucepan. When the liquid starts to bubble, add 1 cup flour and stir until well mixed. Remove from heat and add 4 eggs, one at a time. Scrape the dough into a pastry bag. Pour canola oil into a deep heavy skillet to fill 1 inch. Heat over medium heat. Carefully pipe the dough into the oil to form 6-inch crullers. Fry, turning once, until golden brown on each side. Drain on paper towels. Put 1/2 cup sugar and 1/2 teaspoon ground cinnamon in a paper bag. Crimp the top and shake it well to mix, and then drop the crullers a few at a time into the bag and shake until coated.