Happy New Year! Nice to be back…
Well I’m not much for small talk, with the exception of a few things, such as intimate conversations about food. Today, I simply wanted to share this wonderful sweet-tooth craving recipe with you but rather with a healthy alternative in mind. If you can recall from one of my past blogs I mentioned that our deep fryer broke. That was two years ago, and I have yet to replace it… Meanwhile, I still like my fair share of ‘fried’ goodies, but have been meaning to find a way to substitute the ‘frying’ with ‘baking’ without losing the originality of its flavors.
- 2 tbsp. brown sugar (using organic, as an option)
- 1/2 tsp. kosher salt
- 1/3 cup light or reduced-fat butter
- 1 cup all-purpose flour (using organic, as an option)
- 2 large eggs (using organic/ cage-free, as an option)
- 1/2 tsp. vanilla extract
- 1/4 cup granular sugar (using bakers fine or brown sugar, as an option)
- 1 tsp. cinnamon
1. Preheat the oven to 425°F. Line a rimmed baking sheets with parchment paper and coat with organic (optional)cooking spray.
2. In a medium saucepan, combine 1 cup water, brown sugar, salt, and butter. Bring to a boil, approximately 10 to 12 minutes. Remove from heat and add flour, stirring with large wooden spoon until well blended.
3. In a bowl, combine the two eggs and vanilla. Stir into the flour mixture until completely incorporated. Spoon the dough into pastry bag with large star tip (AKA French Star Size 7). I don’t have very good luck with pastry bags as they get all messy on me…so what I am showing above is a large cookie press, alongside the star tip. Squeeze the dough onto a large cookie sheet in 8-inch strips (you can make it shorter, i.e. 4-inch strips), leaving about a 2-inch space for each churro to expand. Bake for approximately 10 minutes or until they are golden brown (I baked them for about 7 minutes–since I live in a higher altitude).
4. In a large plastic or paper bag, combine sugar and cinnamon. Add the hot churros and shake to cover. Best served warm.
OPTIONAL: Drunken Caramel Drizzle…
Everyone knows that I am a sucker for caramel…EVERYONE. Thus, I couldn’t pass up the opportunity to drown these churros with caramel, and adding salt to injury, a smidgen of spirit mixed right-in for that complete package 😉
I happen to be lucky and live nearby a store that make these wonderful, handy caramel in-house. You can probably purchase ready-made caramel just about anywhere, or make it yourself, as well. After microwaving the caramel for about 30-seconds interval, I added approximately (
as I don’t often measure when cooking) 2 tablespoons of organic milk, a capful ( or more) of Kahluá rum, and mix, mix, mix until a saucy (not liquid-like) mixture is achieved. Drizzle as you please, and save some aside for those extra dipping’s!