That’s right! Baked, not fried.
I’ve been wanting to make a baked version of these insanely addictive treats for quite some time now. My mom absolutely loves them and I so wanted to bake her a batch while she was here, visiting us. But every time we went out to eat she would skip the entree and order a plate of churros for herself. I did not want to double up on those calories so I kept delegating this recipe to the bottom of my baking to-do list.
Then I found the perfect motivation. I made a batch of Smitten Kitchen’s Hot Fudge Sauce. This stuff is indeed the bomb. I want to put it over everything! And what goes better with chocolate sauce than churros?
I mean, just check this out!
It’s easy to make – half an hour from beginning to end – and it’s something you can easily whip up for company. Best part is, no special equipment needed. Just a saucepan, spatula and some elbow grease!
Let’s get started
Yield – 24 Churros each 4 inches long
- All purpose flour – 1 and 1/3 cup
- Large eggs – 3 (at room temperature)
- Unsalted butter – 1/2 cup (If using salted butter leave out salt from the dry ingredients)
- Light brown sugar – 1 tbsp
- Granulated sugar – 2 tbsp
- Salt – 1/4 tsp
- Water – 1 cup
- Vanilla extract -1 tsp
- Granulated sugar with 1 tsp of nutmeg or cinnamon for dusting finished churros – 1/3 cup
- Preheat oven to 400 F or 205 degree Celsius
- Add butter, granulated sugar, light brown sugar, salt (if using) and water to a medium sized saucepan and place it on medium heat. Stir occasionally till the sugars and butter melt completely
- Let the liquid come to a boil and then take it off the heat
- Add in the vanilla extract and flour to the hot liquid and stir vigorously till a smooth dough is formed and it begins to gather around the spatula
- Make a well in the center of the dough and and the first egg. Stir vigorously again till the egg is completely incorporated. It takes a couple of minutes. You will see the dough getting smoother and shinier after the egg is mixed in
- Mix the other two eggs one at a time stirring thoroughly after each addition. Here’s a visual guide. The image on the right was taken after the three eggs were added
- Fill the dough into a piping bag fitted with a wide open star tip and pipe the dough in straight lines on a parchment lined sheet tray. I piped them about 3.5 to 4 inches long
- Spray or lightly brush the piped dough with oil. Bake in a preheated oven for 20 to 25 minutes
- When done the churros will be crisp and golden brown on the outside and will slide around easily on the tray
- Transfer to a wire rack to cool for 5 minutes
- Take granulated sugar and nutmeg (or cinnamon) in a wide bowl and mix. Toss warm churros in the sugar till they are lightly coated. Serve!
Notes – These churros are best eaten fresh, right out of the oven. You can dip them in any sauce of your choice – melted chocolate, salted caramel, fudge – all work great! If you want to make these churros in advance, cool them and store in an airtight container. Just before serving, warm them in a preheated oven at 350 F or 180 degree Celsius for 5 minutes and then toss them in the sugar – nutmeg mixture
Recipe adapted from Cookie Dough and Oven Mitt
My toddler is a cookie addict. If she could have her way she’d have cookies for breakfast every single day. Now, I could get behind that sentiment too but I’m sure I’m just one chocolate chip cookie away from busting out of my new pair of jeans. Sigh!
I’ve been looking high and low for a low cal cookie recipe that also tastes delicious. I wanted a light cookie but just didn’t want it to taste like it was diet friendly – you get me?
This cookie fits that job description perfectly! It’s light, delicate, sweet, crisp on the outside and soft and chewy inside. Gluten free. No butter. No oil. In other words – a dream come true!
Bonus – it’s unbelievably easy to make.
Just mix almond flour, sugar and zest in a bowl
Whip egg white and vanilla extract mixture to soft peaks
Fold egg white into flour mixture and scoop onto a cookie sheet. See those little orange flecks? Beautiful flavor!
Although these cookies are fantastic by themselves, something about their pointy ends made me want to dip them in dark chocolate. Yeah! That was a good move!
The cookies were gone in under 24 hours You’ll definitely want to double this recipe.
- Blanched Almond Flour – 1 cup
- Granulated sugar – 3 tbsp
- Orange zest – 1/4 tsp approx (zest of a small orange)
- Large egg white – 1
- Vanilla extract – 1/2 tsp
- White distilled vinegar – 1/2 tsp
- Chocolate chips – 1/3 cup (optional)
- Unsalted butter – 1/2 tbsp (optional)
Yield – 18 small cookies
- Preheat oven to 325 F or 162 degree Celsius
- In a mixing bowl combine almond flour, granulated sugar and orange zest and set aside
- Take vinegar in a separate (clean!) bowl and with a paper towel wipe down the entire bowl with the vinegar. This makes sure your egg whites whip up well
- Add the egg white to this bowl along with the vanilla extract and whip with a whisk or hand blender till you get soft peaks
- Add this egg white mixture to the almond flour mixture and combine gently with a spatula. It will look crumbly initially but it will come together
- Scoop a teaspoon of the dough and using a second teaspoon form a quenelle shaped cookie by going back and forth between the two spoons. I was not too successful, as you can see. You can just form small balls of the dough and flatten them slightly on the cookie sheet
- Space the cookies about an inch apart on a parchment lined cookie sheet and bake in a preheated oven for 18 to 20 minutes
- The cookies will not spread. The cookies are done when they turn golden brown around the edges
- Allow them to cool on the sheet for about 5 minutes and then transfer to a cooling rack to cool completely
- Optional glaze – Melt the chocolate chips and butter over a double boiler or in the microvave. Stir until smooth. Dip each cookie into the chocolate and place on a parchment lined cookie sheet till the chocolate sets
These cookies are of course, best eaten fresh but you can store them at room temperature in an airtight container for a few days. Anything longer than 3 days, I would recommend storing them in the refrigerator as they tend to get soft.
Recipe adapted from Almond Cookies over at Taste Love and Nourish