Good Morning and TGIF, everyone! We made it to the weekend!
With sunny skies predicted in the forecast this weekend, I have a feeling I’ll be making a trip to one of my favorite local beaches to soak up a little sand and saltwater before I swing by my scheduled plans with friends over the next couple of days. I’m just so excited that my cold/flu is gone and I can spend more time outdoors again! I hate being cooped up inside during the Summertime- especially after the brutal Winter we had here in New England!
But before I wrap up some things at work and head off to enjoy some much-needed girl time (and whiskey) this evening, I wanted to share a fun recipe I tried out a little earlier this week- a bite-sized version of one of my favorite boardwalk snacks- and one I’m sure I’ll be eating when I hit the coast tomorrow.
I’m talking about churros, of course! The fried dough and cinnamon treat is so simple to make- but I am loving these mini versions (served with warm chocolate sauce!) It’s like bringing the boardwalk right into your kitchen- without having to fight off seagulls, of course.
WHAT YOU’LL NEED:
FOR THE CHURROS:
- ½ cup milk
- ½ teaspoon fine sea salt
- 3 large eggs
- ¾ cup sugar
- 1 stick unsalted butter
- 1¼ cups all-purpose flour
- Vegetable oil, for frying
- 1½ teaspoons ground cinnamon
FOR THE CHOCOLATE SAUCE:
- 4 ounces bittersweet chocolate, chopped
- ½ cup heavy cream
READY? HERE’S WHAT YOU DO:
- MAKE THE CHURROS: In a medium saucepan, heat the milk, butter, salt and ½ cup water over medium heat. When the mixture comes to a simmer, add the flour and stir until well combined, about 2 minutes.
- Transfer the mixture from the saucepan to the bowl of an electric stand mixer fitted with the paddle attachment.
- Add the eggs one at a time and mix on medium speed to combine. Transfer the batter to a piping bag (or a gallon-size resealable plastic bag) fitted with a large star tip.
- In a medium saucepot fitted with a thermometer, heat 2 inches of oil to about 350°F. While it heats, mix the sugar and cinnamon together in a shallow bowl.
- Working in batches and being careful not to overcrowd the saucepot, pipe 2-inch strips of churro batter directly into the oil and fry until golden brown, about 4 minutes.
- With a slotted spoon, transfer the churros to a paper-towel-lined plate. While the churros are still warm, toss them in the cinnamon sugar to coat.
- MAKE THE SAUCE: Place the chocolate in a medium-size heat-safe bowl. In a small saucepan, bring the cream to a simmer. Pour the hot cream over the chocolate.
- Let the mixture sit for 30 seconds, then stir until smooth.
- Serve the churros immediately with the chocolate sauce on the side for dipping.
Keeping up with the boardwalk theme- I served these churros with ice cold and refreshing lemonade. The only thing that was missing was some saltwater taffy and a bottle of SPF50.
But really, these were so good and a lot of fun to make- particularly because they didn’t come out perfectly shaped. That didn’t take away from the taste, though! They were just as good as the ones you can buy at the beach!
Here’s hoping you all have a wonderful weekend filled with fun and sunshine. I’ll see you all again on Monday!
– Ashley –