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Pasta & Ceci Soupby Buddy Valastro
SERVES 4 Prep Time: 10 minutes Cook Time: 45 minutes
Ingredients:
cup extra-virgin olive oil, plus morefor drizzling
1 small onion, finely chopped
1 medium carrot, finely chopped
2 cloves garlic, finely chopped
1 teaspoon finely chopped fresh
rosemary
cup diced tomato
2 14-ounce cans chickpeas, rinsed anddrained
3 cups homemade chicken stock orcanned low-sodium-chicken stock
pound ditalini or tubetti pasta
Coarse salt and freshly ground pepper
Fresh basil leaves, chopped
Grated parmesan cheese for garnish
1. In a large saucepan, heat olive oil over medium- low heat. Add onion, carrot, garlic, rosemary, and a
pinch of salt. Cook until the vegetables are soft.
2. Add chickpeas and tomato to saucepan along with stock. Cook gently for 30 minutes. Then remove
about 3 cups worth of soup and set aside.
3. Using an immersion blender, blend remaining chickpea mixture until smooth. If you do not have an
immersion blender, use a food processor or blender, and then pour it back into the saucepan. Return
the reserved chickpea mixture to the pot and add the pasta. Cook until pasta is al dente, 8 to10
minutes. Taste and season with salt and pepper. If the soup is too thick it may be thinned out with a
little boiling water.
4. Serve drizzled with a little olive oil and sprinkled with basil and Parmesan.
Directions:
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Apple Crisp a la Modeby Buddy Valastro
SERVES 4-6 Prep Time: 10 minutes Cook Time: 35-45 minutes
Ingredients:
For the filling:
6 cups apples, peeled, cored and
sliced (I used macs, maccoun, jonagold)
Lemon juice from 1/2 lemon
4 tablespoons sugar
1 tablespoon all-purpose flour
1 teaspoon ground cinnamon teaspoon ground ginger
teaspoon ground nutmeg
For the topping:
cup old-fashioned rolled oats
cup sliced almonds (can also used
chopped walnuts or pecans)
cup all-purpose flour
cup packed brown sugar
teaspoon baking powder
6 tablespoons cold, unsalted butter, cut into cubes
Caramel, vanilla, or rum raisin ice cream, for serving
Directions:
1. Preheat oven to 350 degrees F.
2. Place the sliced apples in a large bowl and toss with lemon juice. Add remaining filling ingredients
and toss to coat well. Transfer the apples to a 9 x 12 inch baking dish.
3. Combine the topping ingredients in the apple bowl and use a pastry cutter, or your fingers, to mix
the topping until the it looks crumbly and there are no large pieces of butter visible. Be careful not to
blend in the butter completely.
4. Sprinkle the topping evenly over the apples. Set the apple crisp in the oven on the middle rack and
bake for 35-45 minutes, until apples are bubbling and the crisp topping is browned.
5. Remove apple crisp from oven and let cool for a few minutes before serving. Serve warm with
scoops of ice cream on top.
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Ultimate Mac and Cheeseby Buddy Valastro
SERVES 6 Prep Time: 20 minutes Cook Time: 20 minutes
Ingredients:
1 tablespoon olive oil
1 pound bulk sweet Italian sausage
1 tablespoon Dijon mustard
1 cup Gruyere cheese, grated
1 cup semi-soft Fontina cheese, grated
cup Parmesan cheese, grated
1 8-ounce container Kraft Cooking
Cream, original flavor
Salt and pepper
8 ounces elbow macaroni, cooked
according to package directions and
drained
1 14-ounce can Italian cherry
tomatoes, drained
cup Buddy's Master Breadcrumbs
3 tablespoons butter, cut into small chunks
1. Preheat oven to 400 degrees F. Grease a 9 x 13 inch baking dish with butter.
2. Heat a medium skillet with the olive oil over medium heat. Crumble in the sausage and cook,
breaking up any large chunks, until browned and cooked through about 3 to 5 minutes. Transfer the
sausage with a slotted spoon to a large bowl.3. In another bowl add the Dijon mustard, Gruyere cheese, Fontina cheese, Parmesan cheese and
Kraft Cooking Cream. Taste, and add salt and pepper to taste (keeping in mind the saltiness of the
sausage). Mix well to combine.
4. Mix the macaroni and cooked sausage into the cheese bowl. Fold in the cherry tomatoes. Pour the
contents into the prepared baking dish.
5. Sprinkle evenly with the breadcrumbs and dot with butter, bake for 20 minutes. Remove from oven
and allow to cool for 5 minutes before serving.
Directions:
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Steak Fajitasby Buddy Valastro
SERVES 6 Prep Time: 45 minutes, including resting time Cook Time: 15 minutes
Ingredients:For the steak:
Zest from 2 limes
4 garlic cloves, minced
2 teaspoons cumin
1 teaspoon cayenne (more depending
on taste)
2 teaspoons salt
4 tablespoons canola oil
2 1/4 pounds skirt or flank steak,
trimmed of fat
For serving:
1 green bell pepper, thinly sliced
1 red bell pepper, thinly sliced
1 red onion, thinly sliced
1 tablespoon canola oil
Pinch of salt
For serving:
1 jalapeno, seeded and thinly sliced
1 small bunch fresh cilantro, roughly chopped
1 avocado, thinly sliced
Fresh Tomato Salsa, recipe follows
12 flour tortillas, warm
Sour cream, optional
Hot sauce, optional
Directions:
1. In a small bowl, whisk together lime zest, garlic, cumin, cayenne and salt. Stir in oil to make a
paste. Rub steak with paste and place in a baking dish. Let sit at room temperature for about 20-30
minutes.
2. Preheat a grill pan over high heat. Oil the grill pan if needed. Grill the steak for 2-3 minutes each
side. Transfer the steak to a cutting board and let sit.
3. Toss the peppers and onions with the tablespoon of canola oil and a pinch of salt in a bowl. Add to
the grill and cook for about 3-5 minutes, turning a few times during cooking, until the vegetables are
softened.
4. When steak has rested, about 5 minutes, thinly slice it against the grain on a diagonal.
5. Serve steak and cooked vegetables with warm tortillas, sliced jalapeno, sliced avocado, cilantro and
salsa. Also serve with sour cream and hot sauce, if using.
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Sea Robin Soupby Buddy Valastro
SERVES 6 Prep Time: 10 minutes Cook Time: 2 1/2 hours
Ingredients:
1/4 cup olive oil, plus more for bread
2 large onions, chopped
1 medium bulb fennel, chopped
1 large carrot, chopped
1 rib celery, chopped
2 large cloves garlic, finely chopped,
plus 1 clove for bread
Coarse salt and freshly ground pepper
1 tablespoon tomato paste
1 bay leaf
4 medium sea robins, gutted and
roughly chopped
1-28 ounce can whole peeled
tomatoes, coarsely chopped
1 cup dry white wine
4 cups water
1/4 cup flat-leaf parsley leaves, plus more chopped, for serving
1 pound orzo1 loaf country-style bread, sliced 1/2-inch-thick
Freshly grated Parmesan cheese
Directions:
1. In a Dutch oven or a large saucepan, heat olive over medium-high heat. Add onions, fennel, carrot,
celery, garlic, bay leaf, and tomato paste; season with salt and pepper. Cook for about 5 minutes then
add the sea robins. Cook, stirring occasionally, until vegetables have softened, about 8 minutes.
2. Stir in wine, tomatoes, and enough water to cover completely. Bring to a simmer and cook slowly
for 2 hours.
3. Strain soup, discarding solids. Return to Dutch-oven on medium-high heat, and add orzo. Cook,
stirring occasionally, until orzo is heated through.
4. Heat a grill or grill pan over medium-high heat. Drizzle bread lightly with olive oil on both sides.
Grill bread, turning once, until toasted. Remove from grill and rub one side with garlic clove.
5. Transfer soup to bowls and garnish with grated cheese and chopped parsley. Serve immediately
with garlic toasts.
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Rib Eye Steaks with Steak Sauceby Buddy Valastro
SERVES 4 servings Prep Time: 40 minutes Cook Time: 35-40 minutes
Ingredients:For the steaks:
2 (1 to 2-pound) rib-eye steaks,
about 2 -inches-thick
Olive oil
Coarse salt and freshly ground pepper
For the Sauce:
cup freshly squeezed orange juice
cup raisins
cup Worcestershire sauce
2 tablespoons cider vinegar
2 tablespoons balsamic vinegar
2 tablespoons Dijon mustard
2 tablespoons Ketchup
2 tablespoons Chili Sauce
1. Let steaks stand at room temperature for 30 minutes before cooking.
2. Heat grill or grill pan to medium-high. Rub both sides of steak with oil and season liberally with salt
and pepper. Place steaks on the hottest part of the grill. Sear steaks, turning once, for about 5
minutes per side on medium-high heat. Then move steaks to a slightly cooler part of the grill and
cook, turning once, for 30 to 35 minutes for medium-rare. Remove from grill and let rest 10 minutes
before serving.
For the Steak Sauce:
1. Meanwhile, in a small saucepan, combine all sauce ingredients. Bring to a boil, stirring, for 2
minutes. Remove from heat; let cool. Transfer mixture to a blender and puree until smooth.
2. Serve sauce over steaks immediately or cover and refrigerate for up to 1 month.
Directions:
For the Steaks:
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Roasted Tomato Salsaby Buddy Valastro
SERVES 2 cups Prep Time: 5 minutes Cook Time: 25 minutes
Ingredients:For the roasted tomatoes:
2 pints cherry or grape tomatoes
2 jalapeno pepper, quartered
lengthwise, ribs and seeds removed
2 clove garlic, halved lengthwise
1/4 cup olive oil
1 teaspoon salt
For the salsa:
1. 1/2 of a red onion, roughly chopped
2. 1/4 cup fresh cilantro, tough stems
removed, coarsely chopped
3. 1 lime, juiced
4. 1/2 teaspoon ground cumin
5. Salt and pepper to taste
Directions:Preheat oven to 400 degrees F.
Place the tomatoes and jalapeno in one layer in a small baking dish or on a foil-lined baking sheet. Add garlic, 1/4cup olive oil, salt and stir to coat. Roast for 10 minutes then remove pan and shake. Remove from oven and setaside to cool for 5 minutes.
Place onion, cilantro, lime juice, cumin, pepper and a pinch of salt to a food processor. Pulse/process to chop. Addin the roasted vegetables and their juices from the baking dish or sheet pan, and pulse to get a thick salsa. Taste,and season with salt and extra lime juice, if desired. Transfer to a serving bowl.
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Pasta with Cannellini Beans and Sausageby Buddy Valastro
SERVES 6 Prep Time: 5 minutes Cook Time: 25 minutes
Ingredients:Coarse salt and freshly ground pepper
8 ounces orchiette pasta
8 ounces hot Italian sausages, casings
removed
1 medium onion, diced
4 large cloves garlic, minced
1 teaspoon finely chopped rosemary
leaves
1 cup white wine
1 cup chicken stock
2-15 ounce cans Cannellini beans,
rinsed and drained
1 bunch baby spinach, trimmed and
well washed
Salt and pepper
Freshly grated Parmesan cheese, if
desired (optional)
1. Bring a large pot of water to a boil over high heat. Add salt and pasta. Cook pasta, stirring
occasionally, until tender according to package directions.
2. Heat oil a large saucepan over medium-high heat. Add sausage and cook, breaking up with awooden spoon, until brown, about 5 minutes. Add onion, garlic, and rosemary and cook until onions
are translucent, about 5 minutes. Add white wine, chicken stock, and beans, bring to a simmer, then
add spinach and heat until wilted. Taste and season with salt and pepper. Stir in cooked pasta.
3. Ladle into bowls and serve with grated cheese, if desired.
Directions:
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Dads Linguini and Clamsby Buddy Valastro
SERVES 4-6 Prep Time: 30 minutes Cook Time: 30 minutes
Ingredients:
2 pounds fresh clams, such as
littlenecks, in their shells
Cold water
Salt
1 pound linguini
2 tablespoons olive oil
4 garlic cloves, chopped
1/4 cup dry white wine
1 cup clam juice
1 15-ounce can clams, rinsed1/2 cup chopped fresh parsley
Grated Parmesan cheese (optional)Directions:
1. Soak clams in enough salted water to fully cover them for about 5-10 minutes to purge sand. Then
rinse and scrub well and set aside.
2. Bring a large pot of salted water to a boil and add linguini. Cook according to package directions
until al dente. Drain and set aside.
3. Heat olive oil in large Dutch oven or deep skillet over medium-high heat. Add chopped garlic and
saut for 30 seconds. Add both kinds of clams, wine, clam juice and simmer covered until wine is
mostly reduced and the clams open, about 3-5 minutes.
4. When the clams have opened add the linguini and parsley. Stir to combine all ingredients and serve
hot.
5. Serve with Parmesan, if using.
**Note: If clam is already open, tap it on a surface to see if it closes. If it does not close, it is not fresh and youshould throw it away. You want all your clams to be closed before you cook them.
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Grace's Meatloafby Buddy Valastro
SERVES 6-8 Prep Time: 10 minutes Cook Time: 1 hour
Ingredients:
2 pounds ground meatloaf mix (equal
parts veal, pork, beef)
1 medium Spanish onion, chopped1 cup grated Romano cheese
1 cup breadcrumbs
cup chopped Italian parsley
1 teaspoon kosher salt
teaspoon pepper
5 slices white bread
2 large eggs
2 pounds whole milk mozzarella (not
water-packed, Grace recommends Polly-
O), grated and divided
1 15-ounce can tomato sauce1. Preheat the oven to 350 degrees F.
2. Lightly oil a 9 x 12 inch baking dish
3. In a large bowl: combine the meat, onion, Romano cheese, breadcrumbs, parsley, salt and pepper.
Dip slices of bread in water then tear up and mix into meatloaf mixture. Add 2 eggs, and 1 pound of
grated mozzarella. Mix with hands to combine very well. Let mixture rest 5 minutes before shaping.
4. Form meatloaf mixture into the baking dish. Spread top with tomato sauce and the remaining 1
pound shredded mozzarella cheese. Bake 45 minutes. Remove from oven and let cool 5 minutes
before serving.
Directions:
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Espresso Bean Ice Cream Sodaby Buddy Valastro
SERVES 2 Prep Time: 10 minutes
Ingredients:
2 teaspoons instant espresso powder,
divided
1 teaspoons packed dark-brown
sugar
Boiling water
1 16-ounce bottle chilled seltzer water
1 cups premium ice cream
2 cups heavy cream
2 tablespoons sugar
2 tablespoons finely chopped chocolate
covered espresso beans
Directions:
1. In a small pitcher, combine 1 teaspoon espresso powder and brownsugar. Add 2 tablespoons boiling waterand stir until sugar has dissolved, then add seltzer water.
2. In a separate bowl, beat cream, sugar, and remaining espresso powder until mixture becomes fluffy
and set aside.
3. Divide seltzer mixture between 2 glasses. Using a small ice cream scoop, divide ice cream
between glasses. Press down to submerge.
4. Top with a dollop of whipped cream. Sprinkle with espresso beans; serve immediately.
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Buttermilk Onion Ringsby Buddy Valastro
SERVES 4 to 6 servings Prep Time: 10 minutes Cook Time: 4-5 minutes per batch
Ingredients:
2 large sweet onions, such as Vidalia
4 cups peanut oil
Directions:
1. Peel the onions and slice them crosswise into 3/4-inch-thick slices. Separate each slice into
individual rings.
2. Heat oil in a large, heavy-bottomed medium stockpot or Dutch-oven, or in a deep fryer, to 350
degrees F.
3. While the oil is heating, pour the buttermilk into a large bowl and season liberally with salt and
pepper. Add onions to the buttermilk mixture and stir to coat.
4. In a large bowl, whisk together flour, cornmeal, and a pinch of salt and pepper.
5. Working in batches, dredge some of the onion rings in the flour mixture and tap off the excess.
Gently drop onions in oil to fry the rings, turning once or twice, until golden brown and tender, about 4
minutes.
6. Remove with a mesh skimmer and transfer to plates lined with paper towel. Serve hot.
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Creamed Spinachby Buddy Valastro
SERVES 4 to 6 servings Prep Time: 10 minutes Cook Time: 20 minutes
Ingredients:
1 cups heavy cream or whole milk
Pinch of freshly grated nutmeg
6 tablespoons olive oil, divided
3 cloves garlic, chopped
2 pounds baby spinach or 2 1/2
pounds fresh spinach, tough stems
discarded
4 tablespoons unsalted butter
1 large shallot, finely chopped
4 tablespoons all-purpose flour
Coarse salt and freshly ground pepperDirections:
1. In a saucepan heat heavy cream and nutmeg over medium-low heat stirring occasionally.
2. In a large skillet, heat 2-3 tablespoons olive oil over medium-high heat. Cook the garlic until
fragrant, about 30 second. Add the spinach and cook, stirring occasionally, until wilted, about 2 to 4
minutes for baby spinach and 4 to 6 minutes for regular spinach.
3. Remove spinach from heat and squeeze out all excess liquid either by wringing it out in a clean
kitchen towel, placing it in a mesh strainer and pressing the moisture out with a large spoon, or by
squeezing small handfuls to remove as much water as possible. Coarsely chop the wrung-out
spinach.
4. Meanwhile, wipe out pot used for cooking spinach and add remaining olive oil and butter and cook
over medium-low heat until melted. Add shallot with a pinch of salt and cook, stirring occasionally,
until softened, about 6 minutes. Whisk in flour and cook, whisking, about three minutes. Add the
cream in a slow stream, whisking constantly to prevent lumps, and simmer, until thickened, 3 to 4
minutes.
5. Stir in spinach; season with salt and pepper. Cook, stirring, until heated through.
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Chorizo Quesadillasby Buddy Valastro
SERVES Makes 3 quesadillas, 12 pieces Prep Time: 5 minutes Cook Time: 25 minutes
Ingredients:
3/4 pound fresh chorizo, or spicy Italian
sausage, casings removed
1 medium yellow onion, thinly sliced
8 ounces sharp cheddar cheese,
grated
6x8-inch flour tortillas
1 tablespoon vegetable oil
2 tablespoons fresh cilantro, chopped
Sour cream, for serving
Directions:
1. Preheat oven to 400 degrees F.
2. Line a baking sheet with foil and spread oil onto it with a brush.
3. Heat a large skillet over medium high heat and add 2 tablespoons vegetable oil. Add onions and
saut for 2 to 3 minutes. Add chorizo and stir to break up into crumbles. Cook for an additional 6 to 8
minutes until chorizo is cooked through and the onions are soft. Remove from heat and let cool
slightly.
4. Place 3 tortillas on prepared baking sheet. Divide 1/3 of the chorizo-onion mixture between each
tortilla and top with some grated cheese. Top each with another tortilla and brush with remainingvegetable oil.
5. Place quesadillas in oven and bake for 10 minutes. Raise heat to 450 degrees and bake an
additional 5 minutes until slightly blistered and browned. Watch closely to avoid burning.
6. Remove from oven and slice each quesadilla into 4 pieces. Top each with a dollop of sour cream
and some chopped cilantro.
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Buddy's Mashed Potatoesby Buddy Valastro
SERVES 6 Prep Time: 10 minutes Cook Time: 20 minutes
Ingredients:
3 pounds Yukon gold potatoes, peeled
4 tablespoons butter at room
temperature
3 ounces cream cheese
3 tablespoons sour cream
Salt and pepper
1 cup milk
Directions:
1. Cut the potatoes, into 1 to 2 inch chunks and place in a deep pot with cold water to cover by 1 inch. Add 1 teaspoonof salt. Bring to a boil, reduce heat andsimmer, 15 to 20 minutes, or until potatoesare just-tender in the center. Pourpotatoes into a colander and shake dry. Put potatoes into a stand mixer or a separate bowl to mix withbeaters2. Gently heat the milk and keep warm.
3. Begin mixing potatoes and add butter, cream cheese, sour cream, salt and pepper. When thoseingredients have incorporated, slowly add the warm milk.
4. Add salt and pepper to taste and serve warm.
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Buddys Strawberry Shortcakeby Buddy Valastro
SERVES 8-10 Prep Time: 45 minutes Assembly Time: 10 minutes
Ingredients:
3 pints strawberries
2 of Buddy's Vanilla Cake, recipe
follows
2 quarts chilled heavy whipping cream
2 cups Sugar
Directions:
1. Reserve 8 of the nicest berries to decorate top of the cake, then hull andhalve the remaining berries.2. Cut the tops off of each cake so they are smooth and even.
3. Whip the cream with the sugar to soft peaks. Place one cake layer on serving
platter, leveled/cut side up. Spread orpipe whipped cream on the cake. Add strawberries andanother thin layer of whipped cream. Stackthe next cake on top with cut side facing up. Spread orpipe more whipped cream on top anddecorate the top of the cake with the strawberries.
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on slow just until the ingredients are blended together, a few seconds, then raise the speed to low-
medium and continue to mix until smooth, approximately 1 additional minute.
3. With the motor running, add 1 egg at a time, adding the next one after the previous one has been
absorbed into the mixture. Stop the motor periodically and scrape the bowl from the bottom with a
rubber spatula to integrate the ingredients, and return the mixer to low-medium speed. After all the
eggs are added, continue to mix for an additional minute to ensure the eggs have been thoroughly
mixed in. This will help guarantee that the sugar is dissolved and that the flour has been thoroughly
mixed in, which will help produce a luxurious mouthfeel in the final cake.
4. With the motor running, add the milk, 1/2 cup at a time, stopping the motor to scrape the sides and
bottom between the two additions. Continue to mix for another minute or until the mixture appears
smooth. Before baking, be sure the batter is at 70F to 73F, or the cake will crown. (Test by plunging
a kitchen thermometer into the center of the batter; if it is too warm, put the bowl in the refrigerator for
a few minutes; if too cool, let it rest at room temperature.)5. Grease two 9-inch cake pans (2 inches high) with the butter, and flour them.
6. Divide the batter evenly between the two cake pans, using a rubber spatula to scrape down the
bowl and get as much batter as possible out. Bake until the cake begins to pull from the sides of the
pan and is springy to the touch, 25 to 30 minutes.
7. Remove the cakes from the oven and let cool for at least 30 minutes, preferably an hour.
8. The cakes should be at room temperature before you remove them from the pan. Put a piece of
parchment paper on a cookie sheet, top with sugar, and one at a time, turn the pans over and turn
the cakes out onto parchment; the sugar will keep it from sticking. Refrigerate or freeze until ready to
decorate.
Buddy's Vanilla Cake
2 1/2 cups cake flour, plus more for flouring the cake pans
2 cups sugar, plus more for unmolding cake
3/4 cup vegetable oil
2 1/4 teaspoons baking powder
1 teaspoon pure vanilla extract
1/2 teaspoon fine sea salt
4 extra-large eggs, at room temperature
1 cup whole milk
Unsalted butter, for greasing two cake pans (about 2 tablespoons); nonstick cooking spray or vegetable
oil may be substituted
1. Position a rack in the center of the oven, and preheat the oven to 350 degrees F.
2. Put the flour, sugar, vegetable oil, baking powder, vanilla, and salt in the bowl of a stand mixer
fitted with the paddle attachment. (If you don't have a stand mixer, you can put the ingredients in a
bowl, and use a hand mixer with the blending attachments, but take extra care to not over mix.) Mix
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Churros with Cinnamon Chocolate Sauceby Buddy Valastro
SERVES about 2 dozen churros Prep Time: 30 minutes Cook Time: 15 minutes
Ingredients:For the Churros:
1 cup water
cup butter
2 tablespoons packed brown sugar
teaspoon salt
1 cup all-purpose flour
3 eggs
teaspoon vanilla
Vegetable oil, for frying
cup sugar
1 teaspoon ground cinnamon
Large pinch cayenne
For the chocolate sauce:
cup heavy cream
teaspoon vanilla extract
1 cup semisweet chocolate pieces
4 tablespoons butter
1 tablespoon sugar
teaspoon ancho chili powder or cayenne
ground cinnamon
Directions:For the Churros:
1. In a medium saucepan, combine water, butter, brown sugar, and salt. Place pan over medium heat
and bring mixture to a boil.
2. Add flour all at once, stirring vigorously with a wooden spoon. Cook and stir until mixture forms a
ball and pulls away from the sides of the pan. Turn off heat and add eggs one at a time, beating well
with a spoon until the egg is fully incorporated. Then add vanilla.
3. Transfer dough to a pastry bag fitted with a large star tip.
4. Heat 3 inches of oil in a deep saucepan to 375 degrees F.
5. In a large bowl, combine sugar, cinnamon and cayenne.
6. When oil is ready, pipe 4" logs of dough into the hot oil (you may need to twist the pastry bag to
get the dough to release, or use a sharp paring knife or scissors to cut free), a few at a time for about
2 minutes or until golden brown on both sides, turning once. Drain on paper towels. Return oil to 375
degrees before adding next batch of dough.
7. Sprinkle hot Churros with cinnamon-sugar mixture to coat. Serve warm with chocolate sauce for
dipping.
Tip: Keep churros warm while you fry them in batches by placing them in a 250 -degree oven until ready to serve
To make the Chocolate Sauce:
1. In a medium saucepan, heat heavy cream and sugar over low heat, stir until sugar is dissolved, add
a pinch of salt. Add chocolate and butter and stir constantly until both are melted and combined. Stir
in vanilla, chili powder and cinnamon and remove from heat. Pour into a serving bowl and serve warm.
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