Cinnamon Churros

Churros is one of my husband's favorite desserts. Every time we go to Costco or Disneyland, he loves to grab one on the go. I wanted to experiment in doing a baking version of this lovely desserts and to my surprise, it tastes amazing and allow me to feel less guilty when indulging it. I hope you'll enjoy this as much as I do!

Cinnamon Churros
(Recipe adapted from:  www.recipe.com; Procedure by hachi-patisserie)

Ingredients:
1 Cup - Water
1/3 Cup - Butter
2 Tbsp - Brown Sugar
1/2 tsp - Salt
1 Cup - All Purpose Flour
1 Egg
1/2 tsp - Vanilla Extract

1/4 Cup - Sugar
3/4 tsp - Ground Cinnamon

Procedure:

1.  Combine water, butter, brown sugar, and salt in non-reactive pan.  Bring to a boil.
2.  Turn off stove, pour in 1 cup of all purpose flour and stir vigorously with a wooden spoon until combine into a dough form.
3.  Let cool for 10 minutes, add egg and vanilla extract and continue to beat the mixture with a wooden spoon until incorporated.
4.  Transfer mixture to a decorating bag fitted with a large star tip. Line a baking sheet waxed paper.  Pipe 4x1-inch logs onto prepared baking sheet, refrigerate for 10 minutes before baking.
5. Preheat oven to 375F, place baking sheet into oven and bake for 45-55 minutes, or until center of dough is done (use toothpick to check if it comes out clean when poked).
6.  Combine Sugar and ground cinnamon altogether and add the baked churros into the cinnamon sugar right out of the oven to coat evenly.
7.  Serve with melted chocolate (ideally with mexican chocolate).  Enjoy!


 *NOTE:  DEPENDING ON THE SIZE OF YOUR STAR TIP, MINE YIELD APPROXIMATELY 16 - 4" CHURROS.

Spicy Salsa Verde

When I buy salsa verde from a jar, it's usually this green color that is more in a darker shade.  I decided to make my own this time since the amount of ingredients were easy to follow, this recipe is delicious and adding avocado gives the spicy salsa verde a very creamy texture and taste.  You can always add spicy salsa verde to your rice, or quinoa recipe.  Simply substitute 1/2 from its liquid ingredient.  Also, you can always use this to cook diced chicken with and serve over rice...Mmmm.

Spicy Salsa Verde

(Adapted from:  Better Homes Magazine:  July 2012 MEXICAN)

Ingredients:

2 cups - Tomatillos, peeled and chopped (about 5)

2 - Avocadoes, halved, peeled, and seeded

1/2 cup - Onion, chopped (1 Medium)

1 cup - Snipped fresh Cilantro

1 - Jalapeno, chile pepper, stemmed, seeded, and cut up

1/2 cup - Water

1/3 cup - Lime Juice

1/2 tsp - Sugar

1/4 tsp - Salt

Procedure:

1.  In a food processor combine tomatillos, avocados, onion, cilantro, and chile pepper.  Cover and pulse with several on/off turns until all ingredients are finely chopped.  Transfer mixture to a medium bowl.

2.  Stir in the water, lime juice, sugar, and salt.  Cover and chill for at least 2 hours.  Salsa keeps in the refrigerator for up to 3 days.  Makes approximately 3 3/4 cup.

I made quinoa with the Salsa Verde!

Vanilla Bean Ice-Cream w/ Macerated Strawberries

Vanilla Bean Ice-Cream w/ Macerated Strawberries

Macerated Strawberries

Ingredients:

1/2 lb - Strawberries, hulled and quartered

1/8 Cup - Brown Sugar

Procedure:

1.  Combined brown sugar and quartered strawberries together to macerate.

Vanilla Bean Ice-Cream

Ingredients:

1 3/4 Cup - Heavy Cream

3/4 Cup - Whole Milk, or 2%

1/4 Cup - Sugar

1 Vanilla Bean

1 tsp - Salt

5 Large - Egg Yolks

1/4 Cup - Sugar

2 tsp - Vanilla Extract

1.  Macerate Strawberries, set aside.

2.  Combine Heavy cream, milk, salt, 1/4 cup sugar.  Split the vanilla bean and bring to simmer.

 3.  Remove from heat, let seep for 30 minutes for flavoring.

 4.  Mix egg yolk with 1/4 cup sugar until light yellow.

 5.  It should have a nice ribbon consistancy.  In the meantime, place heavy cream and vanilla pot back onto the stove, and bring to simmer, slowly add 1/2 cup of heavy cream mix to egg yolk mixture and whisk, repeat one more time.

 6.  Pour the yolk mixture to the remaining heavy cream mix and stir over medium heat until the back of your wooden spoon is nicely coated.  Add 2 tsp Vanilla Extract.

 

7.  Pour mixture into a sieve and chill for 2 hours or overnight, then follow ice-cream maker instruction.

 8.  Enjoy!  As you can tell, I couldn't resist the wait of an extra 2 hours after the ice-cream maker mixing, hence the soft ice-cream consistency.  Delicious!

Plum Galette

I got these lovely plums from my sister's friend when they went to Bakersfield to visit his family.  Plums flesh are very sweet when ripped, while their outer skin keeps the sour taste to the fruit itself.  This fruit will be delightful if made as a galette.  Enjoy!

Pate Brisee Dough
Ingredients:
2 1/2 Cup - All Purpose Flour
2 Stick (8oz) - Unsalted Butter, cold and cut into 1/4 inch cubes
1/2 tsp - Salt
1Tbsp - Sugar
1/4 to 1/2 Cup - Ice Cold Water


Procedure:

1. Combine all purpose flour, salt, and sugar until combined.  Pulse in butter until pea size, slowly add the ice water until combine, do not over mix.  (When you over mix, this will make the butter cream into the flour rather than having lumps to create the crust with a nicer flaky taste).  
2.  Round the dough into disc shape, wrap and refrigerate for at least 30 minutes before rolling the dough.

Plum Filling
Ingredients:
(8-10) - Small Plums, sliced into 8th
1/4 Cup - Brown Sugar
1/4 Cup - Granulated Sugar
1/8 Cup - Corn Starch

Sugar Crystals - for garnish, the galette edges

Procedure:
1.  Mix sliced plums with sugars and cornstarch and let sit for 20 minutes to macerate.
2.  Roll 2/3 of the pate brisee dough and cut out 6" rounds.
4.  Place plum filling on each dough, found the ends up, brush the top of edge with water and sprinkle sugar crystals.
5.  Bake at 400 degrees for 30 minutes and then reduced to 375 degree for 10 minutes.
6.  Serve warm with a scoop of Vanilla Ice-Cream, or enjoy as is.