Churros

~ lindy

Churros

Baked Churros Bites

Makes 64 (1 to 2 inch pieces)

Note:  Making these are similar to making cream puffs 

Special Supplies:

*Piping Bag

*1M Star Tip

Preheat oven 400*F., make sure to place oven rack on the top rack in the oven.

Ingredients:

*1 cup All-purpose Flour

*1/8 teaspoon Sea Salt

*1 tablespoon Brown Sugar

*1/2 cup Water

*1/4 cup Milk

*3 tablespoons Butter

*2 tablespoons Extra Light Olive Oil

*2 teaspoons Vanilla Extract

*1 Large Egg

Instructions:

In a bowl combine the dry ingredients:  Flour, salt and sugar.  Set aside.

In a sauce pan add water, milk, butter and oil.  Bring to a boil.   Turn off heat add the vanilla.

Then dump in all of the dry mixture and stir with a wooden spoon.  Stir only until mixture turn into a dough type ball and add the egg and mix until incorporated and set aside to cool slightly.   

Add the dough mixture to a large piping bag with an 1M Star Tip.  

Using a half baking sheet with Silpat/baking mat or Parchment Paper.  Pipe on 1 to 2 inch dough strips.  Pipe them an inch apart because they will not rise much in the oven.

Bake at 400*F. with oven rack placed on top rack for 15 to 18 minutes.  Then make your cinnamon sugar mixture.  

After baking allow the churros to cool slightly then toss them in the bowl with the cinnamon sugar.  Make sure to coat them all.  Churros need to be warm for the cinnamon sugar to stick to them.  Remove them one at a time to a cooling rack to completely cool to store or to decorate with on top of cupcakes.  But churros are best eaten warm.

Cinnamon Sugar Mixture:

Note:  Make while Churros are baking.

Ingredients:

*5 tablespoons Sugar

*1 tablespoon Cinnamon

Instructions:

In a large mixing bowl add the cinnamon and sugar and mix together.  Set aside until ready to add warm churros.

Also See Churro Cupcakes

Enjoy!

Lindy

Lemon Curd Tiramisu

~ lindy

Lemon Curd Tiramisu

*11X7 inch at least 2 1/2 inches deep or 9×9 inch square 2 1/2 inches deep serving dish.

*Make at least 2 hours before serving.

Ingredients:

*8 ounces Mascarpone Cheese, room temperature

*1 Jar 10 ounce Lemon Curd

*1 container 8 ounce  of Cool Whip or 1 cup heavy whipping Cream, whipped

*Lemon Simple Syrup, recipe below

*1 Loaf of Angel Food Cake, cut into 18 slices

*1 box 7 ounce Mini Nilla Wafers or Mini Vanilla Wafers

Instructions:

In a medium sized bowl mixture together the mascarpone cheese and lemon curd just until combined. Then mix in 1/3 of the cool whip and then when combined mix in another 1/3 of the cool whip.  Save the remaining 1/3 for the topping.  Set aside.

In a serving dish layer with first with vanilla wafers, second with layer of cake, 9 slices and drizzle with l/2 the lemon simple syrup. Third layer with 1/2 lemon curd mixture.  Repeat layers and then top with the remaining  1/3 of cool whip or whipped cream topping.  Add  crushed vanilla wafers to the top and sprinkle on remaining lemon zest.  Refrigerate at least 2 hours or overnight.  Serve Chilled.  Refrigerate any remaining Lemon Curd Tiramisu.

Lemon Simple Syrup

1/2 cup Sugar

*1/2 cup Water

*1 Lemon zested and juiced, reserve 1/8 teaspoon of zest for topping

Instruction:

Bring the sugar and water to a boil on medium. Boil then simmer for 10 to 15 minutes.  Then add the lemon juice and zest and simmer another 2 minutes.  Remove from heat allow to cool.

Enjoy!

Lindy