Easy Churros

We plan our Super Bowl menu around our star appetizer, guacamole. This year, we ate our favorite Creamy Chicken and Greens with Roasted Poblano Tacos as our main dish. Of course, we needed a fitting dessert to end our meal.

I’ve wanted to try these churros since first seeing the recipe around Cinco de Mayo 2016. :/ Truth be told, they are not actually “true” churros… 😉 Yet, they are certainly a festive end to any Mexican-inspired menu. Perfect for our Super Bowl feast too.

This recipe was adapted from Martha Stewart Living. I cut the recipe in half and froze the prepared churros one day ahead prior to baking. We ate them dipped in warm dulce de leche- melted chocolate would also be delicious.

Yield: about 20 Churros

  • 8 ounces (1/2 box) all-butter puff pastry, thawed according to package directions
  • 1 large egg, beaten
  • 1/4 cup granulated sugar
  • 1 teaspoon ground cinnamon
  • warm dulce de leche or melted chocolate, for serving, as desired
  1. Preheat oven to 425 degrees, preferably on convection.
  2. On a lightly floured surface, roll out puff pastry into a 12-by-16-inch rectangle.
  3. Brush lightly with a beaten egg.
  4. Fold in half into a 6-by-16-inch rectangle; press out air bubbles, then cut crosswise into 1/2-by-6-inch strips.
  5. Twist into spirals, pressing ends to gently adhere.
  6. Place 1 inch apart on 2 parchment-lined baking sheets; freeze 30 minutes. (Can be made and frozen up to 1 day ahead.)
  7. Bake, rotating sheets halfway through, until puffed and golden, 15 to 20 minutes.
  8. Combine sugar and cinnamon. While still hot, toss half of churros with half of sugar. Repeat with remaining churros and sugar.
  9. Serve immediately with warm dulce de leche or melted chocolate, as desired.

I’m bringing this dessert to share at Angie’s Fiesta Friday #162, co-hosted by Sarah @Tales from the Kitchen Shed and Liz @Spades, Spatulas, & Spoons. Enjoy!

Three Years Ago:

Four Years Ago:

Churro Cupcakes with Cinnamon Cream Cheese Frosting

My kids had friends over for a taco dinner the other night, and we “needed” a special dessert. These churro cupcakes were perfect for our theme!

This recipe was adapted from Lady Behind the Curtain, via Sweet Carolines Cooking. I loved the cinnamon-sugar topping underneath the cinnamon cream cheese frosting. Although we did debate whether or not these cupcakes were more “churro” or “snickerdoodle,” we all agreed they were tasty. 🙂

I’m sharing this party food at Angie’s Fiesta Friday #140 this week, co-hosted by Julie @Hostess at Heart and Linda @Fabulous Fare Sisters. Enjoy!

Yield: Makes 24 cupcakes

For the Cupcake Batter:

  • 1½ cups all-purpose flour
  • 1½ cups cake flour
  • 1 T baking powder
  • ½ tsp coarse salt
  • 1½ T ground cinnamon
  • 1 cup (2 sticks) unsalted butter, at room temperature
  • 1¾ granulated sugar, plus 2 T for dusting
  • 4 large eggs, at room temperature
  • 2½ tsp vanilla extract
  • 1¼ cups milk (I used 1 percent)

For the Cinnamon-Sugar Topping:

  • 4 T unsalted butter, melted
  • ½ cup sugar
  • 1½ tsp ground cinnamon

For the Cinnamon Cream Cheese Frosting:

  • ½ cup (1 stick) unsalted butter, at room temperature
  • 8 oz. (1 brick) cream cheese, at room temperature
  • 1 tsp vanilla extract
  • 1½ tsp ground cinnamon
  • 3 cups confectioners’ sugar
  • 1 tsp milk, if needed to thin consistency

  1. Preheat oven to 350 degrees, preferably on convection. Line 2 muffin pans with liners. Set aside.
  2. In a medium bowl, whisk together both flours, baking powder, salt and cinnamon.
  3. Using a stand mixer with the paddle attachment, cream butter and sugar on medium-high speed until light and fluffy, about 3 minutes.
  4. Add eggs, one at a time, beating until each is incorporated. Scrape down the sides of the bowl as needed. Beat in vanilla extract.
  5. Reduce speed to low, then add flour mixture in three batches, alternating with two additions of milk, and beating until just combined after each.
  6. Fill each cupcake liner three-quarters full. Bake 17-20 minutes, or until cupcakes bounce back at the touch of a finger.
  7. Remove cupcakes from oven and place cupcakes on wire racks to cool.
  8. Meanwhile, make the cinnamon-sugar topping: Place the butter in a small bowl and microwave for 30 seconds, or until melted.
  9. In another small bowl, combine the sugar and cinnamon.
  10. When the cupcakes are completely cooled, brush melted butter on the tops and dip into the cinnamon sugar mixture, making sure to entirely coat the top of the cupcake.
  11. Make the frosting: Using a stand mixer with the paddle attachment, beat butter and cream cheese until light and fluffy, about 2-3 minutes. Add vanilla and cinnamon.
  12. Add confectioners’ sugar, one cup at a time, until incorporated and desired consistency is reached. If the frosting is too thick, add a teaspoon or so of milk to thin.
  13. Using a pastry bag with a fluted tip, frost cupcakes. Be careful not to coat the outer edge of the cupcakes so that the cinnamon sugar can shine through.
  14. Refrigerate until ready to serve.

One Year Ago:

Two Years Ago:

Three Years Ago:

Four Years Ago:

Milk Bar Sugar Cookie-Cake Squares

My word. These were yummy. Easy too. We had them as part of our Memorial Day cookout along with a skillet chocolate chip cookie– and ice cream, of course! All-American, right? 😉

This recipe was adapted from Milk Bar Life by Christina Tosi, via the Washington Post. Apparently, these cookie squares are known as “The Greta” (named after Tosi’s mother) at Momofuku Milk Bar. They would be perfect with red (or even red, white, and blue!) sprinkles for the Fourth of July. I opted to top them with cinnamon sugar which is another tasty option. 🙂

Yield: 2 dozen 2-inch cookie-cakes

  • 2 sticks, 16 T, unsalted butter, at room temperature, plus more for the pan
  • 2 cups granulated sugar
  • 2 large eggs
  • 1/2 cup canola, grapeseed, or other neutral oil
  • 1 1/2 tsp vanilla extract
  • 3 cups all-purpose flour
  • 1 tsp coarse salt
  • 1 tsp baking soda
  • 1/2 cup whole milk
  • 2 to 4 T decorative sprinkles or sparkling sugar OR 1 T granulated sugar mixed with 1 tsp ground cinnamon
  1. Preheat the oven to 350 degrees, preferably on convection.
  2. Generously grease a 9 x 13-inch deep sided baking pan with butter. Line with parchment paper- hanging over all sides of the pan. Coat the parchment paper with cooking oil spray.
  3. Combine the butter and sugar in the bowl of a stand mixer and beat on high-speed for 3 minutes, until fluffy and homogenous. Stop to scrape down the bowl.
  4. Add the eggs, oil, and vanilla extract. Beat on medium-low speed for 1 minute, or until just combined. Stop to scrape down the bowl.
  5. Add the flour, salt, and baking soda. Beat on medium-low speed until just combined, about 30 seconds, then add the milk and beat for about 30 seconds to form a soft dough.
  6. Using an offset spatula, spread the dough evenly in the pan, making sure it gets into the corners.
  7. Scatter the cinnamon-sugar or sprinkles on top generously.
  8. Bake on the center rack for 20 (if you desire a slightly under-baked in the center cookie) to 30 minutes (for a firmer cookie), or until the cookie slab has puffed, lightly browned and is firm to the touch.
  9. Cool completely in the pan.
  10. Using the parchment paper, remove cookie the cookie from the pan. Cut into 24 two-inch squares.

One Year Ago:

Two Years Ago:

Three Years Ago:

Soft Baked Snickerdoodles

I am drawn to recipes promising soft-baked and perfectly puffy cookies because I love the texture. BUT… I think it’s me… My soft-baked cookies are soft and delicious, but never as puffy. It’s weird! (and disappointing…) I’m blaming every oven I’ve ever had. 🙂 It just can’t be me! 😉

Snickerdoodles just seem like the perfect autumn cookie. The cinnamon sugar topping is really season-less, but it just speaks to me this time of year. Most recipes seem to include shortening which is an ingredient that I completely avoid. This wonderful shortening-free recipe is from Buttercup Baking. Her cookies were SO puffy!! Mine were a little flatter (as you now know!) but super tasty.

Yield: 3 dozen cookies

For the Cookie Dough:

  • 1 cup unsalted butter
  • 1 ½ cups granulated sugar
  • 2 large eggs
  • 2 ¾ cups all-purpose flour
  • 2 tsp cream of tartar
  • 1 tsp baking soda
  • ½ tsp coarse salt
  • 1 tsp ground cinnamon

For the Cinnamon Sugar Topping:

  • 2 T granulated sugar
  • 2 tsp ground cinnamon
  1. Preheat oven to 400 degrees, preferably on convection.
  2. Beat butter and sugar together until light and fluffy.
  3. Add the eggs one at a time and mix.
  4. Whisk together the flour, cream of tartar, cinnamon, and baking soda.
  5. Add the salt after sifting and add the flour mixture slowly to the butter mixture. Mix until just incorporated.
  6. To Make the Topping: In a small shallow bowl, mix 2 T of sugar and 2 tsp of cinnamon.
  7. Using a large cookie scoop, make equally portioned balls of dough, about 3 dozen.
  8. Roll the balls of dough into the cinnamon sugar topping and place on baking sheet lined with a silicone baking sheet or parchment paper.
  9. Bake in oven for 8 minutes on convection or up to 10 minutes in a standard oven (do not overbake). Let sit on baking sheet for 3 minutes before moving to cooling rack. The cookies will continue to cook on the baking sheet (so do not be tempted to put them back in the oven).

Note: These cookies are best eaten within a few days. For best taste, store in an air-tight container with a slice of white bread to absorb excess moisture.

One Year Ago:

Two Years Ago:

Three Years Ago:

Whole Wheat Cinnamon Sugar Blueberry Banana Bread

This delicious breakfast bread is loaded with blueberries. It really is a fabulous blend of banana bread and blueberry muffins- two of our favorite special breakfasts! The cinnamon sugar was an extra treat. 🙂

This recipe was adapted from Crazy for Crust. I decreased the sugar and modified the recipe to include whole wheat flour and bake in a convection oven. I also used a Vitamix to blend the liquid ingredients. Nice!

  • 3/4 cup plus 2 T granulated sugar, divided
  • 1/2 cup unsalted butter, softened
  • 1/4 teaspoon coarse salt
  • 2 overripe bananas
  • 2 large eggs
  • 7 tablespoons buttermilk
  • 1 teaspoon vanilla extract
  • 1 teaspoon baking soda
  • 1 cup whole wheat flour
  • 1 cups all-purpose flour
  • 2 cups fresh blueberries
  • 1/2 teaspoon cinnamon

  1. Preheat oven to 375°F (on convection, if possible). Grease a 9x5x3” loaf pan with butter or cooking spray.
  2. Cream butter and 3/4 cup sugar with a hand or stand mixer. Set aside.
  3. Add bananas, eggs, milk, vanilla, salt, and baking soda to a blender jar and blend until smooth. (I used a Vitamix)
  4. Pour half the banana mixture into the butter mixture with 1 cup of whole wheat flour. Mix until just incorporated, then add the remaining banana mixture and the all-purpose flour. Mix until just incorporated.
  5. Gently fold in the blueberries. Pour into prepared pan.
  6. Combine 2 T sugar and cinnamon in a small bowl. Sprinkle evenly over the top of the batter.
  7. Bake for 45 to 50 minutes on convection or up to 60 minutes in a standard oven, or until a toothpick comes out with just a few crumbs. The edges will be a dark brown.
  8. Cool completely before removing loaf from pan, but you can cut slices from the pan after it’s cooled for about 15-20 minutes.

One Year Ago:

Two Years Ago:

and… I have to share some friends who came to visit. 🙂 A Great Egret and a Night Heron!

IMG_4563

The Night Heron actually came and sat at the edge of our diving board… he didn’t go for a swim. 🙂 Great.

IMG_4644

Pumpkin Doughnut Muffins

IMG_0318

If you call these muffins, it’s okay to eat them for breakfast, right? 🙂 These moist and cakey muffins are transformed into doughnut-like treats when coated with cinnamon-sugar. They are perfect for a cool, autumn morning or for a special Halloween or Thanksgiving breakfast.

This recipe was adapted from Everyday Food. I made them in a muffin pan this time, but next time may try a mini-bundt pan. I adapted the recipe to make them slightly healthier by incorporating white whole wheat flour and by serving them with sliced fresh pears. 🙂 They were worth every bit of indulgence!

Yield: Makes 12 standard muffins

For the Batter:

  • 10 tablespoons (1 1/4 sticks) unsalted butter, room temperature, plus more for pan
  • 1 1/2 cups all-purpose flour, spooned and leveled, plus more for pan
  • 1 1/2 cups white whole wheat flour, spooned and leveled
  • 2 1/2 teaspoons baking powder
  • 1/4 teaspoon baking soda
  • 1 teaspoon coarse salt
  • 1/2 teaspoon ground nutmeg
  • 1/4 teaspoon ground allspice
  • 1/3 cup buttermilk
  • 1 1/4 cups pure pumpkin puree (from a 15-ounce can)
  • 3/4 cup light brown sugar
  • 2 large eggs

For the Cinnamon-Sugar Coating:

  • 3/4 cup granulated sugar
  • 2 1/2 teaspoons ground cinnamon
  • 1/4 cup (1/2 stick) unsalted butter, melted

IMG_0346

  1. Preheat oven to 350 degrees (convection). Butter and flour 12 standard muffin cups.
  2. Make batter: In a medium bowl, whisk together flour, baking powder, baking soda, salt, nutmeg, and allspice.
  3. In a small bowl, whisk together buttermilk and pumpkin puree.
  4. In a large bowl, using an electric mixer, beat butter and brown sugar until light and fluffy. Beat in eggs, one at a time, scraping down bowl as needed.
  5. With mixer on low, add flour mixture in three additions, alternating with two additions pumpkin mixture, and beat to combine.
  6. Spoon 1/3 cup batter into each muffin cup and bake until a toothpick inserted in center of a muffin comes out clean, 20 minutes (on convection) or up to 30 minutes in a standard oven.
  7. Meanwhile, in a medium bowl, combine granulated sugar and cinnamon. Let muffins cool 10 minutes in pan on a wire rack. Working with one at a time, remove muffins from pan, brush all over with butter, then toss to coat in sugar mixture. Let muffins cool completely on a wire rack.

IMG_0349

One Year Ago:

Snickerdoodles

I have been craving snickerdoodles!! Initially, every recipe I found required shortening- which I really didn’t want to use. I was worried that substituting butter may cause the cookies to spread too thin when baking. Then I found this all-butter recipe in Food and Wine. Yay! I believe the addition of cream of tartar may have helped keep the volume in these crispy cookies.

Snickerdoodles originated in 19th-century New England. The dough is usually coated in cinnamon, but this cookie dough is rolled in cinnamon-sugar before baking. My daughter and I made these cookies to bring to a friend to accompany Root Beer Pulled Pork Sandwiches and Coleslaw– an all-American meal! 🙂 I had to keep a few extra for my family too, of course.

This recipe was adapted from Food and Wine, contributed by John Currence of Hill-Country Cookout.

  • Yield: Makes 32 cookies
  • 2 sticks (1/2 pound) unsalted butter, softened
  • 1 1/2 cups plus 2 tablespoons sugar
  • 2 large eggs, lightly beaten
  • 2 3/4 cups all-purpose flour
  • 2 teaspoons cream of tartar
  • 1 teaspoon baking soda
  • 1/4 teaspoon coarse salt
  • 2 teaspoons cinnamon
  1. In the bowl of a standing mixer fitted with a paddle attachment, beat the butter with 1 1/2 cups of the sugar until light and fluffy. Beat in the eggs. Add the flour, cream of tartar, baking soda and salt and beat at low speed until a smooth dough forms. Cover the dough with plastic wrap and refrigerate until firm, about 1 hour or overnight. (or freeze for 30 minutes!)
  2. Preheat the oven to 350°. In a small bowl, mix the remaining 2 tablespoons of sugar with the cinnamon. Scoop the dough into tablespoon-size balls and roll in the cinnamon-sugar to coat. IMG_6029
  3. Arrange the balls 2 inches apart on cookie sheets and bake for about 15 (on convection) to 20 minutes, or until golden on the bottom. Leave the cookies on the sheets for 2 minutes, then transfer them to a rack to cool.

One Year Ago:

Enter your email address to follow this blog and receive notifications of new posts by email.

Join 919 other followers

Recipe Categories

my foodgawker gallery
my photos on tastespotting

Top Posts & Pages

Foodista Food Blog of the Day Badge
%d bloggers like this: