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
When your toddler refuses to get within 10 feet of anything that even remotely resembles a berry or dried fruit, you grumble a bit, blame it on her daddy's genes and then, if you're like me, you get baking. I find loaf cakes are excellent for camouflaging all kinds of those 'too healthy to eat' ingredients that your toddler and/or husband actively avoid. That's how this Fig Loaf came to be.
It's extremely easy to make. It goes excellently well with tea or coffee and it makes a great breakfast too! I like it lightly toasted with some chocolate spread and sprinkles on top. Now tell me that didn't entice you!
This recipe requires you to make a fig puree or 'jam'. You then add this puree to the batter which gives the loaf cake its pure fig-ey taste. It is a simple process that takes about 10 minutes start to finish.
If you want to forget about the loaf cake and just settle down with a bowl of this and a spoon, that's okay too. I won't mind.
- All purpose flour – 1 and 1/2 cups
- Baking soda – 1 and 1/2 tsp
- Salt – 1/4 tsp
- Egg – 1 large
- Oil – 1/3 cup (Any neutral oil will do. No olive oil)
- Granulated sugar – 3/4 cup (Can increase to 1 cup for more sweetness)
- Buttermilk – 1/4 cup
- Semi-sweet chocolate chips – 1/3 cup
- Chopped dried figs – 1 heaping cup
- Brown sugar – 1 tbsp
- Lemon juice – 1 tsp
- Water – 1/4 cup
- Vanilla essence – 1 tsp
First we make Fig Puree
- In a small saucepan combine figs, brown sugar, lemon juice and vanilla essence and cook over medium low heat. Once the sugar has melted add the water to the figs and cook them down, stirring occasionally. Make sure the figs don't stick to the bottom of the pan and burn
- Once the figs turn mushy and begin to break down, take the pan off the heat and allow to cool. Puree the fig mixture, using very little water if necessary, to form a chunky 'jam'. Set aside
Now onto the bread
- Preheat oven to 350 F or 180 degree Celsius
- Combine flour, baking soda and salt in a bowl and set aside
- In another bowl whip the egg using a hand blender till it turns frothy
- Add the sugar to the egg and whip till the mixture becomes very pale and fluffy. This takes 2 to 3 minutes
- Now add the oil and the fig puree to the egg-sugar mixture and whip till it is thoroughly combined
- Next add half the flour mixture and whip briefly to combine
- Add in all the buttermilk and whip again
- Add the remaining half of the dry ingredients and whip till it is all incorporated
- Using a spatula gently mix in the chocolate chips and make sure there are no streaks of flour in the batter
- Pour the batter into a greased and floured loaf pan till it is 2/3 full
- Bake in a preheated oven for 45 minutes. At the 30 minute mark, check on the loaf cake. If the top is too dark, tent the loaf pan with foil and continue to bake till it is done. This ensures that the top doesn't burn while the cake bakes
- The loaf cake is done when a tester inserted into it comes out clean or with very few crumbs attached.
- Allow the cake to cool in the pan for about 10 minutes on a cooling rack
- Gently invert the pan onto the cooling and let the cake slide out and then allow it to cool completely
NOTES – I used a 7.5×3.5×2.5 inches loaf pan and had a bit of batter left over that made 3 small cupcakes. Every oven is different. Keep an eye on your loaf cake after the 30 minute mark to make sure it doesn't over bake. Store the loaf cake in an airtight container at room temperature for up to 2 days. Then store it in the fridge.
This recipe is based on the Fresh Fig Bread recipe over at thespruce.com
This one is for you and only you. No sharing necessary. In fact it is best eaten in solitude, at the end of a long day, when you want to reward yourself for being the awesome superhero that you are.
Wait till the kids are sound asleep. Tackle all your chores for the night. You really want this to be the absolute last thing you do before you hit the bed. Then spend just 20 minutes putting this together. It’s totally worth it. I have made it a gazillion times already and it never gets old!
As easy as 1-2-3. Tossed chopped apple in a butter sugar mixture.
Make the crumb topping.
Top apples and bake!
Soft, gooey apples in a sweet caramel sauce topped off with a buttery crumble. Add a scoop of vanilla ice cream and you’re in dessert heaven. It’s a magical combination of comfort food and guilty pleasure.
If you must share, this recipe can be easily doubled.
- Apple chopped into small pieces – 1/4 cup
- Salted butter – 1/2 tbsp
- All purpose flour – 1 tsp
- Milk – 2 tsp
- Vanilla extract – 1/2 tsp
- Light brown sugar – 1 tbsp
For the crumb topping
- All purpose flour – 2 tsp
- Oats – 1 tbsp
- Light brown sugar – 1 tbsp
- Baking powder – a pinch (approx 1/8 tsp)
- Cold salted butter – 1/2 tbsp
- Preheat the oven to 375 F or 190 degree C
- First the topping – Mix all the dry topping ingredients in a small bowl and add the butter. Using a fork or your fingers gently mix the butter into the dry ingredients. It should all be evenly combined but you should still be able to see bits of butter. Refrigerate this mixture while you get the apples ready. This will make sure the butter in the crumble mix doesn’t melt
- Chop apple into bite sized pieces and set aside. I like to peel the apple first
- Melt butter in the microwave in a small ramekin or oven safe cup. This is what I have and I love them!
- Add all purpose flour, milk, vanilla and sugar and mix until smooth. This turns into a delicious caramel sauce
- Add the apples to this mixture and toss to combine
- Top with the crumble mixture
- Bake in a preheated oven for 15 minutes
- The apple crisp is done when the crumble topping is nice and golden and you can see the sauce gently bubbling near the surface
- Allow it to cool for about 5 minutes. Top with ice-cream and dig in!