Pixie and I have been talking about Tucson a great deal lately. She is curios I am sure about the town she was born in. She has never been back to see exactly what the place or culture is like. Hearing my fun stories of my childhood and all the things I enjoyed I am sure has made her slightly homesick for a home she really never knew. I do have to compliment the Tucson of my childhood. I had a great childhood and growing up there, a very great experience. I was heavily involved in everything from arts to legislature with my hobbies and interest. Music, literature and oddities were easily and readily available to me. My friends who I am blessed to still keep in contact with are amazing. Smart artistic and just great folks.
Last night she was craving these fun treats. I realize most of my recipes have been leaning towards goodies. I will get back to healthy eating I promise 🙂
- Vegetable or olive oil, for frying
- 1 cup water
- 4 ounces butter
- 1/4 teaspoon salt
- 1 cup all purpose flour
- 3 eggs
- 1/4 cup sugar
- 1/4 teaspoon ground cinnamon
- Chocolate Dunking Sauce, recipe follows
Prepare to fry the churros by heating 1 to 1 1/2 inches oil in a deep pan to 360 degrees F.
To make churro dough, heat water, butter and salt to rolling boil in 3-quart saucepan; stir in flour. Stir vigorously over low heat until mixture forms a ball, about 1 minute; remove from the heat. Beat eggs all at once; continue beating until smooth and then add to saucepan while stirring mixture.
Spoon mixture into a piping tube with large star tip, this is what gives the Churro its classic ribbed shape. Squeeze 4-inch strips of dough into hot oil. Fry 3 or 4 strips at a time until golden brown, turning once, about 2 minutes on each side. Drain on paper towels. Mix the sugar and cinnamon. Roll churros in the cinnamon sugar. Serve with Chocolate Dunking Sauce.
I have a mix of this prepped constantly because Pix likes a little on her toast. Place a few heft spoonfuls in a brown paper bag (lunch bag) and placed the churros in there and gently shake. Super easy way to coat them!
Chocolate Dunking Sauce:
- 4 ounces dark chocolate, chopped
- 1 cup milk, plus 1 cup
- 1 tablespoons cornstarch
- 4 tablespoons sugar
Place the chocolate and half of the milk in a pan and heat on low. When the chocolate has melted, dissolve the cornstarch in the remaining milk and whisk into the chocolate with the sugar. Cook on low heat, whisking constantly, until the chocolate is thickened, about 5 minutes. Add extra cornstarch if it does not start to thicken after 5 minutes. Remove and whisk smooth.
Pour and serve in cups for dipping churros.
Do you have a great recipe to share? My friend Lorie does a recipe blog swap every Thursday. Check her out here: