- If your flour is in a bag or big tub, try to loosen it up a little before measuring.
- Never dip your measuring cup into the bag.
- And never tap the measuring cup as you fill it with flour.
- With a big spoon, slowly fill your cup with flour (Remember, no tapping!). Try to make it overflow.
- Then, with a spatula or the back of a knife, run the blade across the cup to make it level.
Friday, March 16, 2012
Thursday, March 8, 2012
To make the churro dough, heat the water, margarine, and salt to a rolling boil in a 3-quart saucepan. Add the flour and stir vigorously over low heat until mixture forms a ball, approximately 1 minute and remove from heat. Beat eggs until smooth and add to the saucepan while stirring the mixture.
Spoon the mixture into a piping bag with a star tip. Squeeze 4-inch strips of dough into the hot oil. Fry 3 or 4 strips at a time until golden brown, turning once, about 2 minutes on each side. Drain on paper towels. Mix the sugar and cinnamon in a bowl and roll the churros in the sugar mixture. Set aside until ready to serve.
To prepare the hot chocolate for dipping, place the chocolate and half the milk in a saucepan over very low heat and cook, stirring, until the chocolate has melted. Dissolve the cornstarch in the remaining milk and whisk into the chocolate with the sugar. Cook on low heat, whisking constantly until the chocolate thickens, approximately 5 minutes. Remove and whisk until smooth. Pour chocolate into cups and serve with churros.
Monday, March 5, 2012
- Combine all ingredients except Nutella in a bowl mixing until smooth.
- Divide between two mugs or 3 tea cups (Make sure the mugs you use are microwave-safe!).
- Drop a teaspoon of Nutella in the mug. Push down with a teaspoon.
- Microwave on High for 1.5 to 2 minutes.
- Cool 10 minutes. (They are way too hot served immediately.)
- Dust tops with powdered sugar before serving.