We have a very special guest here at Table for Two. Rachel of Baked by Rachel has pulled up a chair to join us today! I’ve been busy moving and getting my kitchen all organized to start whipping up some great stuff, but in the meantime, I haven’t had an ounce of time to really dedicate any cooking time for the blog >.< moving is stressful!
Rachel was one of the first bloggers I “met” when I started blogging. I was really drawn to her blog because of her personality and her gorgeous pictures; not to mention on top of all that, she had awesome recipes on there all the time. I kept finding myself going through pages of her blog to see what fun and tasty dishes she had made in the past that I could use for dinner!
We didn’t talk too much in the beginning but somehow we ended up talking more (food brings people together, hehe) and she’s seriously one of the most caring, sweet, fantastic, multi-talented person ever. I can’t wait to hang out with her one day! Rachel has three little kids, two under the age of 3. She’s a rockstar mom! She blogs, photographs, cooks all three meals, AND takes care of all her kids. When she posts grocery store pictures on IG or shopping trips, I’m like “wow, I could NEVER do that with three kids.” But she somehow does it, which makes me look up to her even more! I know who I’ll be going to for advice when I have kids in the future ;)
Rachel made Mexican churros for us today. It’s kind of appropriate because we’re on PW Wednesday’s together and we joke all the time about our love (ha, more like hate) for frying foods. These look amazing!!! I wish we were neighbors! Thank you so much Rachel for guest posting :)
Julie is slaving away moving into her new place this week, so I’m here to keep you company and fed. For those who don’t know me, I’m Rachel of Baked by Rachel. I’m a wife and mom to three little ones, causing mischief in our New England kitchen.
I hope you don’t mind fried food. In fact, I hope you love it. I love it. And no, I don’t eat it everyday. That would obviously not be such a fantastic idea. BUT if you’ve been following along with the PW Wednesday posts, you may have noticed that we’ve done our fair share of frying… and of eating Mexican food. Thus… I made you fried churros.
Delicious. Fried. Awesomeness. Coated in cinnamon and sugar. Dipped in warm gooey chocolate.
Do I have your attention yet?
If you’ve never made these, I promise they’re simple and you’ll be glad you took the 20-30 minutes or so to whip these babies up. You won’t want to share them either. You’ve been warned.
Yield: 3-4 dozen | Prep Time: 20 minutes | Cook Time: 10 minutes
1 cup of water
1/3 cup unsalted butter
2 tbsp. brown sugar
1 tsp. salt
1 cup all purpose flour
1/2 tsp. vanilla
Vegetable oil for frying
1/4 cup granulated sugar
3/4 tsp. cinnamon
Other items needed:
Wilton 1M star tip
Piping bag or large plastic bag
Large pan for frying (or alternatively, a deep fryer or electric frying pan may be used)
Candy thermometer (only if you’re using the pan for frying)
- Begin warming your oil over medium heat. You’ll want your oil to reach 375 degrees before frying.
- In a medium saucepan over medium heat, bring water, butter, brown sugar and salt to a boil. When mixture boils, carefully add flour. Stir constantly until dough come together, forming a ball that pulls away from the sides of your pan. Remove from heat. Transfer dough to a clean bowl. Let rest for 10 minutes to cool slightly.
- Add egg and vanilla. The mixture will appear to not want to combine at first, keep mixing. When dough is mixed, transfer to a piping bag or large plastic bag fit with a large star tip.
- Prepare a baking sheet or platter with paper towels.
- When your oil has reached 375 degrees, begin piping 4″ long logs of dough. Use kitchen shears or your fingers to snip off the end. Repeat process, cooking 5-6 at a time so to not overcrowd your pan. Flip after roughly 1 minute with a slotted spoon. Fry until golden brown. Drain on paper towels.
- In a small bowl, mix cinnamon and sugar. Roll churros in mixture to coat. Dip in warm chocolate sauce. Best eaten the same day. Store any un-fried dough, covered, for up to several days in the refrigerator.
Source: Adapted from Recipe.com