Cinnamon Espresso Churros Food

CINNAMON CHURROS

Steps:

• In a medium saucepan, combine water, butter, brown sugar, and salt. Bring to boiling over medium heat 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. Remove from heat. Cool for 10 minutes. Add egg and vanilla, beating well with a wooden spoon.
• Transfer mixture to a decorating bag fitted with a large star tip. Line a baking sheet waxed paper. Pipe 4x1-inch logs onto prepared baking sheet.
• Heat 3 inches of oil in a deep saucepan to 375 degrees F. Fry a few logs at a time in deep hot oil about 2 minutes or until golden brown on both sides, turning once. Drain on paper towels. Keep warm in a 300 degree F oven while cooking remaining churros.
• In a medium bowl, combine granulated sugar and cinnamon. Roll warm churros in cinnamon-sugar mixture to coat. Serve warm. Makes about 20 churros. Mexican Chocolate Dipping Sauce
• in a heavy small saucepan combine semisweet chocolate pieces, butter, ground pasilla or ancho chile pepper (if desired), and cinnamon; cook and stir over medium heat until chocolate is melted. Stir in the granulated sugar; gradually add evaporated milk, stirring frequently to dissolve the sugar. Bring to boiling; reduce heat. Boil gently over low heat for 8 minutes, stirring frequently. Remove from heat. Cool slightly. Serve warm sauce with warm churros.

CINNAMON CHURROS

Steps:

• Mix 3/4 cup sugar and 1-1/2 tsp. cinnamon in medium bowl. Combine COOL WHIP and remaining cinnamon; refrigerate until ready to use.
• Bring water, butter and remaining sugar to boil in medium saucepan on medium-high heat. Stir in flour; cook on low heat 1 min. or until mixture forms a ball, stirring constantly with wooden spoon. Transfer to medium bowl. Add eggs, 1 at a time, beating with mixer after each until blended. Add sour cream; mix well.
• Heat oil in large saucepan to 350ºF. Spoon dough into heavy-weight pastry bag fitted with medium-star tip. (Or, spoon into a cake decorator's tube fitted with star tip.) Carefully squeeze 3 or 4 (4-inch-long) strips of dough into hot oil; cook 2 to 3 min. or until golden brown on both sides, turning after 1 min. Remove from oil with slotted spoon; drain on paper towels. Repeat with remaining dough.
• Roll in cinnamon sugar while still warm. Serve with COOL WHIP mixture.

CINNAMON SUGAR CHURROS

Steps:

• In a cast iron skillet, heat 1-inch of oil over medium-high heat until it reaches 350 degrees F.
• In a large bowl, add the baking mix and 1/4 cup sugar and whisk until combined. In another bowl, whisk together the milk, egg, and butter. Pour the wet ingredients into the dry ingredients and whisk until the batter is smooth. Put the batter into a pastry bag (or plastic storage bag) fitted with a small star tip.
• Mix together the 2 tablespoons sugar and the cinnamon and set aside.
• Working in batches, pipe the dough in a long strip into the hot oil. Fry, turning them once, until they are golden brown, about 1 minute on each side. Drain on a sheet tray lined with a brown paper bag or paper towels. Sprinkle with the sugar and cinnamon mixture and transfer to a serving platter. Serve warm with chocolate syrup.
• In a large bowl combine the flour, baking powder and salt. Cut in the shortening with a pastry knife or fork until the mixture is well blended. Use in recipes that call for Bisquick or all-purpose mix.

CINNAMON ESPRESSO

Steps:

• Put about 6 or 7 Tablespoons of coffee beans in your coffee grinder.
• Add a small piece of cinnamon stick to the beans. Try a very small piece the first time. The idea is to get the aroma of the cinnamon in the coffee but not taste it fully in the drink. If you are crazy about cinnamon, put in a bit more. Personally, I like to put in a very small sliver.
• Grind the coffee beans and the cinnamon together.
• Make espresso as usual using whatever machine you usually use.
• Add sugar and/or milk if desired.

CINNAMON ESPRESSO MARTINI RECIPE BY TASTY

Steps:

• In a small, shallow bowl, mix together the sugar and cinnamon.
• Add 1 tablespoon of the cinnamon sugar to the espresso and stir until the sugar dissolves. Set aside for a few minutes to cool slightly.
• Dip the rim of a 4-ounce martini glass in heavy cream, then coat with the remaining cinnamon sugar.
• Add ice to a cocktail shaker, then pour in the espresso mixture, Smirnoff® Original Vodka, and remaining tablespoon of heavy cream. Place the lid on the shaker and shake for 1 minute, until very cold.
• Strain the martini into the prepared glass.
• Enjoy!

CINNAMON CHURROS

Steps:

• In a jug, add the butter and vanilla to 100ml boiling water. Stir until the butter has melted.
• Put the flour in a large bowl and make a well in the centre. Pour in the butter liquid and beat until smooth.
• Fit a piping bag with a star nozzle and fold down the edges of the bag. Fill with the batter.
• Line a baking tray and pipe on palm sized heart shapes. Pinch the ends together with wet fingers.
• Put in the freezer for 15-20 minutes, until firm.
• In a bowl, stir together the spices and 2tbsp of the sugar and set aside.
• In a large deep pan, heat the oil to 180c or until it sizzles when tested with a small piece of bread.
• Cook 2 churros at a time for 3-4 mins until golden brown, turning occasionally. Test the oil is hot enough between batches.
• Drain the churros on a plate lined with kitchen roll before tossing in the sugar and spice mixture.
• To make the raspberry sauce, cook the raspberries with the rest of the sugar in a small pan until soft. Mash with a fork and stir in the chambord. Pour into a small bowl to serve (sieve beforehand if you like).
• To make the chocolate sauce, break the dark chocolate into a microwave safe bowl. Microwave for up to 1 min to melt, stirring every 20 seconds. Pour in the cream and leave to sit for 1 minute Stir until melted and thick. Pour into a bowl to serve.