I ❤️ Churros

I know cinco de Mayo isn’t really much of a holiday in Mexico. I know it’s just turned in to another day for Americans to drink in excess, but as with most holidays, instead, I see it as an excuse to make something tasty.

I think you would be hard pressed to find too many people that don’t like churros. Fried piece of dough, warm, covered in cinnamon sugar? Sign me up. I know one of my favorite snacks at Disneyland are their famous churros, and if I spot some on the menu in a restaurant, there’s a good chance I’ll order them.

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Churros may seem intimidating, but they’re really not that hard. If you’ve ever made choux before, like cream Puffs or eclairs, you can make these, as they use the same dough. You can make these as regular sticks, pipe them in to fun shapes, or make some over the top ice cream sandwiches.

You can fry these in a deep frier, or any kind of wide, deep pot, but a Dutch oven does work best. You have a lot of space, and it holds heat well, which helps for consistent frying. I also can recommend using a digital thermometer enough. I love this one from polder. I use it for roasting meats, making candy, and with deep frying, it’s easier to watch the temperature, and make adjustments to raise or lower the temperature of the oil.

While churros are best fresh, you can also fry the doug ahead of time, then warm them in the oven before tossing the churros in the sugar mixture.

Churros

Ingredients

  • 1 1/2 c milk
  • 6 oz butter
  • 3/4 tsp vanilla
  • 3/4 tsp salt
  • 1 1/2 tsp sugar
  • 1 3/4 c + 2 tbsp flour
  • 6 eggs
  • 3/4 c sugar
  • 1 T cinnamon
  • Ice cream (optional)IMG_0383
  1. In a Dutch oven, heat 1 quart of vegetable oil over medium heat until it reaches 330 degrees.IMG_0392
  2. In a large sauce pan, over medium heat , bring the milk, butter, vanilla, first amount of sugar and salt to a boil.IMG_0382
  3. Once the mixture comes to a boil, mix in the flour, little by little, moving quickly. The dough will come together in a ball.IMG_0381
  4. Continue cooking the mixture, until the dough leaves a thin film on the bottom of the pan.IMG_0380
  5. Transfer dough in to a stand mixer fitted with a paddle.IMG_0379
  6. Running the miser on medium/low, slowly add the eggs, one by one, waiting until the egg is completely incorporated before adding the next one.IMG_0378
  7. Once all the eggs are added, mix until the dough comes together and is glossy.IMG_0376
  8. Place dough in a piping bag fitted with a medium/large star tip.
  9. Mix together the second amount of sugar and the cinnamon in a medium bowl. Set aside.
  10. If you’re making shapes like circles or hearts, pipe these shapes on parchment, before frying. You can also use this meathod for the more traditional stick shapes, for more consistent pieces. When frying the dough, place most of the paper in the oil, dough side down, until it comes off the paper, being careful not to touch the hot oil.IMG_0373IMG_0371
  11. When the oil is up to temp, pipe the dough in 3 to 4 inch long pieces, straight in to the oil, using your finger to separate the end of the dough from the tip.IMG_0366IMG_0365
  12. Fry until dark golden brown, flipping the churros once one side has browned.IMG_0370
  13. Once the churros are done, place them on a wire rack, and let cool for 5 I minutes.IMG_0364IMG_0369
  14. Toss the slightly cooled churros in the cinnamon sugar mixture. Eat warm.IMG_0391IMG_0368
  15. If you’re making ice cream sandwiches, let the churro rounds cool completely before placing a scoop of ice cream on one churro and sandwiching it with the other.IMG_0386

Spring Carrot Pots

Even as an adult I have a soft spot for the ever popular cup of dirt. I know their generally geared towards kids, but who doesn’t like chocolate pudding and cookies?

As I mentioned in my Robins Egg Cake with Filo Nests post, I love the spring, and I get really inspired by spring and Easter, and cups of dirt seemed like a great base for a cute Easter dessert. Wanting to up the cuteness quotient, I wanted to make carrots you could pull out of the dirt and eat, and because no one wants a real carrot in their pudding, I went with peanut butter carrots. The carrots are great on their own too, you can set out a plate of them with other Easter candy, or stick a few in a basket.

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The base is my favorite chocolate pudding recipe. It’s thick and rich, but if you want something a little sweeter sub milk chocolate for the dark chocolate. For the cookies, I used extra chocolate cookie dough, but you can just as easily use nabisco famous wafers, or Oreos.

Ingredients

Chocolate Pudding

  • 2/3 cup sugar
  • 1/3 cup unsweetened Dutch-process cocoa
  • 1/4 cup cornstarch
  • 3/4 teaspoon salt
  • 2 cups whole milk
  • 1/2 cup half and half
  • 4 egg yolks
  • 2 tablespoons unsalted butter
  • 1 teaspoon pure vanilla
  • 4 ounces bittersweet chocolate, choppedIMG_0341
  1. Whisk together the sugar, cocoa powder, cornstarch and salt in a medium sauce pan. Whisk in the milk, and half and half.IMG_0343
  2. Place yolks in a medium bowl.
  3. Heat the milk mixture over medium heat, stirring occasionally until hot, but not boiling.
  4. Temper milk mixture in to yolks, and return to the pan.IMG_0342
  5. Cook, stirring constantly, until thickened and bubbling.IMG_0344
  6. Remove from heat and mix in butter, vanilla and chocolate, until incorporated.
  7. Strain into a clean bowl. Press plastic wrap to the surface, then refrigerate until cold, about 3 hours.IMG_0345

 

Peanut Butter Carrots

  • 3/4 cup Creamy Peanut Butter
  • 1/4 cup butter, room temp
  • 1/2 teaspoon vanilla
  • 1/2 teaspoon salt
  • 1 1/2 cups powdered sugar, or as needed
  • 1 package orange Wilton candy melts
  • Green frill toothpicks or Easter basket grass (see notes below)

For the carrot tops I tried to different things. The first was using Green frill toothpicks that I cut the pick down to 1 1/2 inches. The other was using Easter basket grass. I gathered in to bundles of 12-14 pieces, then tied them off before cutting  a  1 1/2 inch piece with the knot at one end.IMG_0347

  1. Combine peanut butter, butter, vanilla and salt in the bowl of a mixer.
  2. Cream on low until blended.
  3. Add 1 cup powdered sugar, beating until blended. Beat in additional powdered sugar until mixture is thick and dough like, and will hold its shape.IMG_0339
  4. If you’re using the basket grass, form a cherry tomato sized ball of peanut butter mixture. Stick a bundle of grass in the middle, closing the mixture up around the knot, then roll in to a 2″ carrot shape.IMG_0337IMG_0336
  5. If your using the toothpicks, shape the mixture in the a carrot shape before inserting the toothpick through the length of the carrot so only the top frill shows.IMG_0338IMG_0335
  6. Place all the carrots on a parchment lined sheet pan, and freeze for at least 3 hours.
  7. Melt the entire bag of candy melts over a double boiler, stirring occasionally until smooth.IMG_0334
  8. Place melted candy melts in a glass ( a tall narrow container makes it easier to dip the carrots).
  9. Working quickly, dip each carrot until the coating just touches the “carrot greens”. IMG_0332
  10. Shake off any excess coating before placing back on the parchment. Repeat until all carrots are coated.IMG_0331
  11. Refridgerate until the coating is firm.

 

Assembly

  • chocolate pudding
  • 1 cup heavy whipping cream
  • 2 tablespoons powdered sugar
  • 12 oz chocolate cookies (homemade, nabisco famous wafers, or Oreos)
  • peanut butter carrots
  • mini chocolate eggs
  • large piping bag
  • Container of choice (see note below)

I made my mini pots in mini silicone cupcake cups that look like  terra-cotta pots. You can use real mini pots, but you need to plug up the hole in the bottom. You can also make a large pot of carrots using a wide shallow pot, or a serving dish (I used a clear pirex bowl so you can see the layers).

  1. Whisk the cooled pudding until smooth.IMG_0330
  2. Whip the cream and powdered sugar in the bowl of a mixer until stiff, but not over whipped.
  3. Fold the whipped cream and pudding together until just combined. Place in piping bag, set aside.IMG_0329
  4. Crush the cookies, either in a food processor, or in a plastic bag using a rolling pin. It’s ok if it’s a little chunky, it’s supposed to be dirt.IMG_0328
  5. Sprinkle enough cookie crumbs at the bottom of the container until just covered.
  6. Pipe the pudding mixture next, until just before halfway full.
  7. Sprinkle on more cookie crumbs.
  8. Pipe in more pudding until just below the top.
  9. Sprinkle with more cookies.IMG_0327
  10. Stick a carrot, greens up, in each mini pot. Or multiple if using a large pot.IMG_0357
  11. Decorate with mini eggs. IMG_0349
  12. Enjoy!

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Lucky Ice Cream Pie

 

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I love any excuse to make something delicious. Christmas, Mother’s Day, Arbor Day, it doesn’t matter to me as long as I can make something. This year my St. Patrick’s day was also inspired by another holiday, pi day.

I’ve seen a lot of recipes that utilize the marshmallows in lucky charms, but seem to neglect the poor cereal. All I can think of is that lonely box of de-marshmallowed cereal. So I utilized the cereal to make a pressed crust to form the base of the pie.

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A few tips for making this as well. You don’t need to warm up the ice cream before mixing it, that’s why I used the stand mixer.  If you let the pie sit overnight the marshmallows soften up nicely from the moisture but still add texture. Also, gel food colorings like americolor are best for this sort of thing, and you can change up the color or flavor of the ice cream for other holidays.

 

Lucky Ice Cream Pie

 

Lucky Charms crust

  • 4 ounces lucky charms cereal, marshmallows set aside
  • 3 ounces butter, melted
  • pinch salt
  • 2 tablespoons rainbow sprinkles
  1. Place cereal in a food processor and process until broken in to small pieces. 20170315_213842
  2. Transfer cereal to a bowl and mix in remaining ingredients.
  3. Press crust mixture evenly in to a pie tin.20170315_233944
  4. Bale for 8 minutes. Cool completely before use.

 

Marshmallow ice cream filling

  • 1 gallon vanilla ice cream
  • 1 1/2 cups lucky charms marshmallows
  • 1 1/2 cups Marshmallow fluff
  • green food gel coloring

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  1. Place 3/4 of the ice cream in a stand mixer with 3 drops of green food coloring. Mix until evenly colored and smooth.20170315_234037
  2. Quickly fold both marshmallows in to the ice cream. 20170315_234134
  3. Place the filling in the cooled pie shell, and carefully spread evenly in the shell.20170315_234433
  4. Freeze for at least 2 hours.20170315_234545

 

Whipped cream cloud topping

  • 1 pint heavy whipping cream
  • 1/4 powdered sugar
  • 1/4 cup lucky charms marshmallows
  • gold dragees
  • rainbow sprinkles

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  1. Whip heavy cream and powdered sugar until stiff but not over whipped.
  2. Place in a piping bag fitted with a large round tip.
  3. Pipe various size dollops across the top of the pie, covering the ice cream.20170316_235452
  4. Sprinkle with gold dragees, rainbow sprinkles and extra lucky charms marshmallows.20170317_000011
  5. Enjoy!

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