Tuesday, July 13, 2010

Jr. Chefs Churros

I personally have never eaten or heard of Churros till recently while watching a show. But Jr. Chef recently went to a friends house and had some. Well let's just say it was love at first bite. A couple days ago this is house the conversation went between us.

Jr. Chef:     Mommy do we have Cinnamon?
Me:            Yes we should have.
Jr. Chef:      Do we have flour and other things to bake with?
Me:             Don't we always.
Jr. Chef       OK well there are these things called Churros that I had and I liked them. Can we make some?
Me:            Well I would have to look this up and see what it is and how they are made.
Jr. Chef:      Mom it's just fried dough or something and Cinnamon.
Me:             OK but I have to see how this dough is made.

Well he talked me into it. Seemed simple enough for him to do and so we went off and started our Churro adventure. Now since he was the one who had eaten them before. He would really be the only one to know if they came out right.

But as you can see above. He made them and did a darn good job. I tasted them which is very hard for me to do. I am not good at trying new things. But it was good. He said they were perfect! Great job Jr. Chef. For this recipe you can visit Cooks.com. They have a variety of recipes and the first one that popped up is the one we tried.

Recipe I used:

1 cup water
□   1/4 cup butter
□   tablespoons sugar, divided
□   1/4 teaspoon salt
□   1 cup flour
□   2 large eggs
□   vegetable oil for frying
□   1 teaspoon ground cinnamon
Combine water, butter, 2 tablespoons sugar and salt in a medium saucepan.Bring to a boil. Remove from heat; stir in flour. Beat with a wooden spoon until dough forms a ball and begins to leave the sides of the pan.
On high speed of an electric mixer, beat in eggs, one at time, beating after each addition, until mixture is smooth.
Spoon dough into a pastry bag fitted with a large star tip. Pipe 3x1-inch strips onto a baking sheet lined with parchment paper.
Freeze baking sheet for 20 minutes.
In a deep frying pan filled with 3/4 inch of vegetable oil, fry churros, a few at a time, for about 3 to 4 minutes or until a deep golden brown, turning once. Remove from oil using a slotted to; drain on paper towels.
Combine 4 tablespoons sugar with 1 teaspoon ground cinnamon in a clean brown paper bag. Toss churros in the cinnamon mixture to coat well.
Serve immediately or store in in a tight container for up to one day.
Makes approximately 3 dozen churros.


  1. Love it! Sounds like quite the adventure!

  2. Great job! Was it complicated? What recipe did you use?

  3. Nice job, Jr. Chef! I've wanted to make churros but have always been leery. Guess I need to just give it a go.

    How's your little piggy? Everything good?

  4. Hi, hope it's OK to contact you here. We would love to include your blog on our giveaway search engine: Giveaway Scout (http://www.giveawayscout.com). Have a look and if interested, use our online form to add your blog (http://www.giveawayscout.com/addblog/ ). thanks, Josh

  5. Those sure do look good :}

    Raychel - My Creative Way

  6. I love Churros and these sound so easy! Thanks for sharing...



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