Homemade Sugary Cinnamon Churros for Heavenly Indulgence

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Homemade Sugary Cinnamon Churros for Heavenly Indulgence

10 Comments 11 February 2013

Hearty Churros are the  traditional Spanish dessert developed centuries ago by Spanish shepherds. Since fresh baked goods were impossible to come by high up in the mountainous countryside, these tummy filling cake-like, cylindrical, carb-filled snacks were created so that they could easily cook in a pan over an open fire. 

In Spain, churros are still eaten as a mouthwatering breakfast, an all day snack, and dessert. Nowadays churros makers are filling their churros with chocolate, fruits, caramel, and oh so yummy  dulce de leche…. Of course, the churros trend was too good to be hidden away as a Spanish secret treat!

As this easy to make delight quickly spread all around the world, Alexis Cohen, a premier baker in the Syrian Jewish community has sweetly shared her amazing recipe with us.  Alexis was even chosen to bake Paris Hilton’s 30th birthday bash cake…..Check out Alexis’s website HERE.

Enjoy your churros today! Bikini season is so, so far away!!

p.s. Try making churros for your Purim mishloach manot. Add in a jar of Dulce de Leche and your Purim gift will be remembered for years to come!

churros recipe, the jewish hostess

 

Sugary Cinnamon Churros for Heavenly Indulgence

Sugary Cinnamon Churros for Heavenly Indulgence

Ingredients

  • 1/2 cup water
  • 2 tbsp Unsalted butter
  • 1/4 cup sugar + 1tbsp sugar
  • 1/4 tsp salt
  • 1/2 cup all purpose flour
  • 1 large egg
  • Veg oil for frying
  • 1/2 tsp ground cinnamon

Instructions

  1. In small saucepan: water,butter,1tbsp sugar, and the salt...bring to a boil.
  2. Remove from heat. Add flour and stir in. Put back on fire and mix till forms a ball...about a minute
  3. Transfer to kitchen aid bowl...let rest about 3 minutes...
  4. While dough resting start heating up about 2" veg oil in a large pot. Needs to get to 375*f
  5. Mix on med speed add egg mix till smooth and shiny. About 2 min
  6. Put dough in pastry bag fitted with a star tip and pipe straight into the oil.
  7. Needs about 2 minutes on each side
  8. Mix remaining sugar and cinnamon in bowl.
  9. When churros are ready,let drain on paper towel-lined tray for a minute and then roll them in cin/sugar mixture...and enjoy:)
http://www.thejewishhostess.com/2013/02/homemade-sugary-cinnamon-churros-for-heavenly-indulgence/

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S’mores Brownie Bites for Shabbat or Special Occasion!

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S’mores Brownie Bites for Shabbat or Special Occasion!

4 Comments 11 February 2013

Photo from/HomeBakedNYC

 

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Thank you to my gourmet  niece Shirley Dana, who continues to inspire me with her fantastic recipes!

 

S’mores Brownie Bites

“Hi, its Shirley from Homebaked, and I’d like to share a fun, easy recipe that is great for topping off any meal. While I make these bite-size treats with my favorite from-scratch brownie recipe, you can simply use a box of Duncan Hines Chewy Fudge Brownie mix (with a little extra chocolate chips) with equally scrumptious results.”

Smore’s Brownie Bites

(makes about 48 mini brownie cups)

Graham Cracker Crust:

  • 1 ½ cups crushed graham crackers
  • 6 tbs melted margarine

Brownies:

  • 1 box of Duncan Hines Chewy Fudge Brownie mix
  • ¼ cup water
  • ½ cup vegetable oil
  • 2 large eggs
  • ¼- ½ cup chocolate chips

Topping:

  • Mini marshmallows
  • Marshmallow Fluff

Preheat oven to 350.

Spray mini muffin trays liberally with cooking spray. (You can also use regular size muffin trays, but baking time will be longer, and you will probably get about 15 cupcakes out of the recipe).

To make crust

Simply mix the crumbs and the melted margarine together by hand. Drop about a teaspoon of the crumb mixture into each sprayed muffin cup. Using the back of a knife (or your fingers), carefully press the crumb mixture down until each cup has a flat, compact cookie crust at its bottom. (Save any leftover crumbs, as you will use them for on top of the brownies). Bake the crusts for about 3-5 minutes.

For the kosher brownies

Combine the brownie mix, water, eggs and oil together in a large bowl. Mixing vigorously until you have a smooth, shiny batter. Add the chocolate chips and mix to combine.

Drop the brownie batter by the spoonful into the muffin trays on top of the baked crusts. Don’t be afraid to fill the cups to the top, as these brownies rise little while baking. Sprinkle each brownie with remaining graham cracker crumbs.

Bake for 10-13 minutes. Brownies should have a nice domed top and crackly top, and a toothpick inserted into center should come out with a few moist crumbs. (Just be careful not to over bake these… you don’t want hard brownies! If you are not sure if your brownies are ready, take them out a bit before they seem to be fully baked).

Let brownies cool in pan before carefully removing each one with a sharp knife.

To finish

Using a tiny bit of marshmallow fluff as glue, simply adhere 3-5 marshmallows to the top of each brownie. You can leave the brownies like this, or you can toast the marshmallows with a kitchen torch for a true campfire feel. Top with cinnamon.

Enjoy!

Shirley

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