When growing up I remember having Disneyland seasonal passes in California and I went to Disneyland at least once every other week. And every time I went the smell of churros in the park was what made it for me. I still remember the whole experience. So I wanted to see if I could create the experience again but maybe save a few calories and make it a bit healthier so it isn’t such a guilty pleasure. So instead of deep frying it and all the processed stuff in it this homemade recipe allows me to bake it from scratch. TRY IT OUT!
Can make cool shapes, so can desire personal churros for family and love ones!. It can be a baking project for you and your kids. The recipe is so easy that anyone can do it!
2 tablespoons light brown sugar, packed
1/2 teaspoon table salt
1/3 cup margarine or unsalted butter (I used tub-style Earth Balance Whipped Buttery Spread)
1 cup all-purpose flour (I used King Arthur unbleached)
2 large eggs
1 teaspoon vanilla extract
1/4 cup sugar
1 teaspoon ground cinnamon (or to taste)
1. Preheat oven to 425°F. Cover two baking sheets with parchment paper; set aside.
In a medium saucepan, stir together 1 cup water, brown sugar and salt. Add butter and place over medium-high heat. Heat until butter is melted and mixture starts to boil. Remove from heat and add flour, stirring with a wooden spoon. Mixture will clump and pull away from the sides of the pan. Mix/mash with wooden spoon until no streaks of flour can be seen.
2. In a small bowl, combine eggs and vanilla. Scramble mixture with a fork and then add to the dough-ball in the saucepan. Stir and mash, breaking up the dough until loosened. Stir well until eggs are incorporated and mixture has the appearance of mashed potatoes.
3. Transfer dough to a piping bag or pipe the dough in a zip-top bag with the corner snipped, but the churros will be ridge-less
4. Pipe dough into long thin lengths on the parchment covered pans. Use a pair of kitchen scissors to cut the end of the dough from the piping tip. Leave about 2-inches of space between the churros.
5. Bake for 10-12 minutes or until slightly puffed. Turn oven to broiler setting and watch carefully as churros toast and turn deep golden brown. Remove from oven and let cool slightly. Transfer to a wire cooling rack. If you’re baking the churros one pan at a time, be sure to return the oven setting to 425°F before putting in the next pan.
6. Combine sugar and cinnamon and pour onto a long dish. Roll churros in mixture. Serve.
Tonight was mexican style dinner and I wanted to try some new recipes. I went full out and made homemade refried beans, spanish rice, taco bowls, taco mince meat and churros. All of which I tried to use fresh and healthy ingredients when possible. Using fresh vegetables, whole wheat tortillas and not frying just baking for the shell, black beans instead of refried beans, baking the churros instead of frying, lean mince meat, low fat cheese and crème fraîche
The taco bowls- This is a much healthier options to have a taco bowl as it is not fried and just backed. It is so simple to do and looks great on the plate. http://www.eatingwell.com/blogs/food_blog/3_diy_tortilla_tricks_how_to_make_your_own_taco_shells_taco_bowls_and_tortilla_chips
healthy refried beans– Using black beans and not frying them is saving loads of calories. http://allrecipes.com/recipe/best-black-beans/
Spanish rice– Is a family recipe which is so easy. Basically toast the rice in a little olive oil and once toasted cover it with tomato sauce, fresh herbs and water; then let simmer for 30 mins or until the water has evaporated.
Churros– I wanted to find a recipe that requires a non-frying method to make these classic treats. It is a fantastic recipe and is so simple plus most the ingredients are what are already in your baking cabinet. http://www.sprinklebakes.com/2013/02/baked-churros.html
Makes the world of a difference to make salsa fresh. It is so simple to do
1/2 Small Onion
2 Cloves of Garlic
1 Tablespoon Olive Oil
1 Tablespoon Lime Juice
1/2 Teaspoon Salt
1/2 Teaspoon Garlic Powder
Cut the half of onion, add the cloves of garlic, remove the stems from the cilantro and fill a 1/4 measuring cup full of the cilantro leafs. Slice tomatoes into eight, add 1 Tablespoon Olive Oil, Tablespoon Lime Juice, Salt, and Garlic Powder into food processor.
“High-tech tomatoes. Mysterious milk. Supersquash. Are we supposed to eat this stuff? Or is it going to eat us?”
When craving a mexican-style dinner, but not ready for all that guilt this is a very easy recipe to cook up and satisfy those taste buds!
Im always trying to take recipes and find healthy alternatives because it is so crucial that a well balanced diet and healthy choices are made each and every day.
This recipe is so versatile and you have the option to put whatever meat you want in your taquitos and how spicy. You have full control over your dinner.
1/3 cup (3 oz) cream cheese
1/4 cup green salsa
1 Tablespoon fresh lime juice
1/2 teaspoon cumin
1 teaspoon chili powder
1/2 teaspoon onion powder
1/4 teaspoon garlic powder
3 Tablespoons chopped cilantro
2 Tablespoons sliced green onions
2 cups shredded cooked chicken
1 cup grated pepperjack cheese
about 12 small corn or flour tortillas (we liked flour better)
Preheat the oven to 425 degrees. Line a baking sheet with foil and lightly coat with cooking spray.
Heat cream cheese in the microwave for about 20-30 seconds so it’s soft and easy to stir. Add green salsa, lime juice, cumin, chili powder, onion powder and garlic powder and mix well. Add cilantro, green onions, chicken and pepperjack cheese and combine well.
You can prepare up to this step ahead of time. Just keep the mixture in the fridge.
The corn tortillas are harder to roll without cracking. For the corn tortillas: work with a few tortillas at a time and heat in the microwave until they are soft enough to roll without cracking. It helps to place them between damp paper towels. Usually 20-30 seconds will do it. If you find yours are cracking when you roll them or come unrolled right away, just try heating them longer and try the paper towel thing.
Place 3 Tablespoons of chicken mixture on the lower third of a tortilla, keeping it about 1/2 inch from the edges.
Then roll it up as tight as you can.
Place seam side down on the baking sheet. Lay all of the taquitos on the baking sheet and make sure they are not touching each other. Spray the tops lightly with cooking spray or an oil mister and sprinkle some kosher salt on top.
Place pan in oven and bake for 15-20 minutes or until crisp and the ends start to get golden brown. Makes around 12 taquitos.
Dip in salsa, sour cream, guacamole, or Tomatillo Dressing . They would be great with black beans and this Cilantro Lime Rice.