In case anyone has been wondering, we are taking a little blog break the next couple months. Don’t worry though, we aren’t quitting completely! We are just posting 4 days a week instead of 5. Hopefully, we can pick it back up again in a few months. Cliff and I have moved twice in the past 3 months. We are finally living in our new house but I am incapable of just moving in. I have to repaint every wall and re-do all the floors. I just can’t help it! Plus, we have been busy with our new hobby, gardening. I have always dreamed of having a huge garden. Now that I have a backyard, I can finally plant my garden. Cliff and I built an 18-foot x 3-foot raised bed this week, so now we just need some plants. If you have any tips please let me know!
Even though we have been super busy lately we are still trying to keep up with all the holidays. What holiday? Cinco de Mayo, of course! I used to think that Cinco de Mayo was like our 4th of July. I was wrong. Cinco de Mayo is a celebration of Mexican pride and culture. I am not Mexican but I do like Mexican food! We have a few Mexican-style recipes for you in the next week.
First up is churros! I do not know how authentic churros are but I have eaten them in Mexico. So, I think it is safe to say they are somewhat authentic. I have also eaten them at Disney World and Costco so they must be authentic. About, oh, five years ago or more I bought a boxed churro mix. I never made them cause I just thought it would be too difficult. Ha! These seriously couldn’t have been any easier. I am not lying when I tell you that these took about 10 minutes total to make. If you don’t have a pastry bag just break off pieces of dough and roll them into ropes. It will work just fine. I am a fan of pretty much all forms of fried dough. But there is a special place in my heart for fried dough coated in cinnamon and sugar. It doesn’t get any better than that. Unless, you added chocolate sauce….
½ cup of sugar
1 teaspoon of ground cinnamon
1 cup of water
3 Tablespoons of sugar
½ teaspoon of salt
2 Tablespoons of canola oil
1 cup of all-purpose flour
oil for frying
Begin heating your oil to 375 degrees in a fryer or pot. Combine the coating ingredients and set aside. In a small saucepan, over medium heat, combine the water, sugar, salt and 2 tablespoons canola oil. Heat until it comes to a boil. Remove from heat and stir in flour. Stir until the dough is in ball form. Let cool slightly. Place a large star or circle tip in a pastry bag and transfer the dough to the pastry bag. Begin piping long lines of the churro dough onto wax paper. Cut each line into 3 inch pieces. Fry until golden brown, about 5 minutes. Coat immediately with the sugar/cinnamon mixture.
We got about 10 3 inch churros.
Source: une Gamine dans la Cuisine