“Homemade Baked Churros Recipe”
What You’ll Need To Make Churros
- Baking sheets, parchment paper
- Medium saucepan
- Whisk
- Wooden spoon
- Piping bag/Pastry Bag
- Jug
- Ziplock bag
- Measuring cups and spoons
Can You Substitute The Eggs?
Eggs are a key ingredient in this recipe as they help to bind the dough while adding texture and richness. For this reason, eggs cannot be swapped for anything else in this recipe.
What If I Don’t Have A Piping Bag?
Piping the Homemade Churros might sound intimidating but it’s actually super simple. The dough will be loose enough to scoop into your piping bag fitted with a star tip. By applying just a bit of pressure to the piping bag you can smoothly pipe the churros into 3-4 inch strips. They will bake up looking super professional!
If you’ve never used a piping bag before, this is actually a great place to start, as the dough will do most of the work. If you do not have a piping bag you can always use a large plastic bag with the corner snipped off. This will not create the ridges like the star tip will, but will allow you to pipe nice even strips.
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How To Serve Homemade Baked Churros
After the churros have been baked, I toss them in the cinnamon-sugar mixture while still warm. This helps the sugar coating adhere to the churros and almost melt into them. I love to serve these fresh out of the oven with this Hot Chocolate — it’s a classic pairing.
Ingredients
- 1 cup (8 oz/225g) water
- ½ cup (4 oz/113g) butter
- ½ tsp vanilla extract
- 2 tablespoons brown sugar (white if you don’t have brown)
- ¼ tsp salt
- 1 cup (5 oz/143g) plain flour/ all purpose flour
- 3 eggs (at room temperature)
- For coating:
- ¼ cups (4 oz/113g) sugar
- ¼ tsp salt
- 1 tsp cinnamon
- Hot Chocolate
- https://thenoshery.com/spanish-hot-cho…
- Hot Chocolate
- 6 oz (1 cup/180g) bittersweet chocolate (at least 58% cacao), chopped
- 2 ½ cups (20 oz/570ml) milk
- ½ tsp cornstarch/ cornflour (to be mixed with a 2 tsp of water)
- ¼ teaspoon vanilla
Instructions
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Preheat oven to 400°F (200°C). Place two baking sheets on top of each other to bake the churros. This protects your delicate pastry. Line parchment paper; set aside.
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In a medium saucepan, add water, brown sugar, salt, and butter. Place over medium-high heat. Heat until butter is melted and the mixture starts to simmer. As soon as it is simmering, whisk in the flour. Whisk until there are no flour lumps and a dough ball has formed.
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Now, using a wooden spoon you want to stir the dough around your pot and cook it for about a minute over LOW heat. The mixture will clump and pull away from the sides of the pan. Just do it for a minute :), then take it off the heat and set it aside.
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In a jug, combine eggs and vanilla and whisk together.
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Using your wooden spoon add incorporate a little of your egg mixture into your dough. Stir and mash, breaking up the dough until loosened. Stir well until eggs are incorporated and the mixture has the appearance of mashed potatoes.
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Continue adding your eggs until combined
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Transfer your dough to a piping bag fitted with a star nozzle.
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Pipe dough into long churros on the parchment-covered pans. Make sure to pipe them nice and thick. Do this by putting pressure on the bag and piping slowly.
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Leave about 2 inches of space between the churros.
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Bake for around 18-22 minutes or until golden brown. THEN turn off the oven and leave them in there for 10 minutes to dry a little. This step helps them keep their shape and not going flat once they cool.
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Combine sugar, cinnamon, and salt in a ziplock baggie.
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Take the churros straight from the oven and toss them in the mixture until well covered. It is best to do this when the churros are warm and fresh from the oven.
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Enjoy your homemade churros with my decadent and thick hot chocolate
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For the Hot Chocolate:
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In a large heavy saucepan heat the milk until simmering.
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Combine chocolate, Heat the chocolate over medium heat, whisking frequently, until the chocolate is melted.
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Whisk the cornstarch mixed with water (aka slurry) into the chocolate.
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Cook over medium heat, whisking constantly until the chocolate mixture begins to bubble. Reduce the heat and cook for 2 minutes, whisking, until thick.
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Remove chocolate from heat and stir in vanilla.
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Serve in large cups with churros.
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“Strawberry Shortcake Recipe”
Hi Bold Bakers!
In my opinion, you have not lived until you’ve made my homemade strawberry shortcake recipe. All of us know what strawberry shortcake is, but unfortunately, I bet many of you have never had the pleasure of tasting the real deal, let alone making it from scratch. Let’s fix that!
My strawberry shortcake recipe combines an incredible sour cream-based sweet biscuit, filled with macerated sliced strawberries flavored with real vanilla, and of course, it’s all topped off with a generous dollop of rich whipped cream. This combination of flavors and textures is a one-way ticket to fruity dessert heaven! Let’s go!
What Is Shortcake?
Strawberry shortcake is not just a vanilla cake with whipped cream and berries, it’s a delicate combination of a homemade sweet biscuit, freshly sliced fruit swimming in its own juicy syrup, and homemade whipped cream. While the flavor of a strawberry shortcake has been interpreted and replicated into so many different kinds of desserts, this one is the real deal. There is something so special about all the parts of this dessert. Starting with my shortcake recipe which is made in one bowl and by hand.
The Difference Between A Biscuit And Shortcake
There is something so special about all the parts of this dessert, starting with my shortcake recipe, which gives you all the secrets to making a perfect pillow of layered dough.
Shortcake itself is sweeter than a biscuit, and even more rich and moist than a scone thanks to grated frozen butter and creamy sour cream. Once the shortcake is baked, the outside has a sweet crust and the inside is tender and chewy. This is the perfect base for fresh whipped cream and sweet berries.
About Macerating Fruit
Macerating fruit sounds fancy and complicated, but it’s really just a process of adding sugar and sometimes extra flavor to fresh fruit to draw out their natural juices and create a syrup or sauce.
To make the macerated strawberries in my strawberry shortcake recipe, I simply slice strawberries into thin slices and sprinkle over a bit of sugar. I mix the sugar through and add in the seeds from a fresh vanilla pod. After all this sits together and macerates (similar to marinates) what you’re left with is soft berries and a lovely pink vanilla scented juice.
When spooned over the freshly baked shortcakes and covered in cream, the berries and sauce give this dessert its signature strawberry shortcake flavor.
Ingredients
For the Strawberries:
- 2 cups (16 oz/450g) fresh strawberries (quartered)
- 1/2 cup (4 oz/115g) sugar
- 1 teaspoon vanilla extract
- 2 cups (16 fl oz/450ml) heavy whipping cream (whipped)
For the Shortcakes:
- 2 large eggs (lightly beaten)
- 1 cup (8 oz/225g) sour cream
- 1 teaspoon vanilla extract
- 2 3/4 cups (13 oz/380g) all-purpose flour
- 1/4 cup (2 oz/57g) sugar
- 1 teaspoon salt
- 4 teaspoons baking powder
- 3/4 cup (6 oz/170g) butter (frozen)
Instructions
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Combine strawberries, sugar, and vanilla bean (or extract). Stir well and let stand 2 hours.
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Beat whipping cream at medium speed with an electric mixer until it reaches soft peaks. Cover and chill.
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Whisk together eggs, sour cream, and vanilla until blended.
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Combine flour, sugar, salt, and baking powder in a large bowl.
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Using the large side of a grater, grate the frozen butter directly into the dry ingredients. Stir to coat in the flour mix.
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Frozen, grated butter gives a lovely soft, fluffy texture to your shortcake.
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Add wet ingredients to dry, stirring just until dry ingredients are moistened and form a ball.
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On a floured surface gently press down your dough to 1 inch thick. With a round cutter (I used 4″ wide, but you can use smaller) cut out your shortcakes.
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Glaze the tops of the scones with milk. Bake at 400°F (200°C) for 18-20 minutes or until golden.
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Split shortcakes in half horizontally. Spoon about 1/2 cup berry mix and juice onto each shortcake bottom; top each with a rounded spoonful of chilled whipped cream, and cover with tops. Dust the shortcake with icing sugar to decorate.
Recipe Notes
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“Gemma’s Best-Ever Vanilla Birthday Cake Recipe”
Learn how to make my classic Vanilla Birthday Cake Recipe with Buttercream Frosting and how to decorate this best vanilla cake recipe simply and impressively!
Hi Bold Bakers!
Every Bold Baker needs a Master Vanilla Birthday Cake recipe with Vanilla Buttercream Frosting. A vanilla cake recipe is a must-have in your repertoire. I promise you this cake recipe will never fail you and you will have it for years to come.
Seriously, this birthday cake recipe for all your future birthday parties to come. It’s moist, perfectly frosted, and loaded with sprinkles — which are optional, but in my eyes, are actually mandatory.
What Makes A Cake A Birthday Cake?
You serve it on a birthday, of course! This means, technically, any cake can be a birthday cake if you really want it to be.
Jokes aside, there’s nothing more classic than a vanilla cake, covered in buttercream, and decorated with sprinkles — a festive cake like this begs to help someone celebrate their birthday.
How To Make Vanilla Buttercream Frosting
- Whip butter in a stand mixer using the whisk attachment for 7 minutes on medium/high speed.
- Add icing sugar one spoon at a time at medium speed.
- Add vanilla extract, vanilla bean seeds, salt, and cream.
- Whip on high for three minutes.
- Use the buttercream frosting right away or refrigerate for up to 4 weeks.
Ingredients
- 3 cups (425g/15 oz) cake flour (sifted)
- 2 cups (453g/16 oz) granulated sugar
- 4 teaspoons baking powder
- ½ teaspoon salt
- 5 large egg whites (at room temperature)
- 1 whole egg (at room temperature)
- 1 cup (8 fl oz/227ml) whole milk or full fat buttermilk
- 2 1/4 teaspoons pure vanilla extract
- ¾ cup (170g, 6 oz) unsalted butter, cold
- Vanilla Buttercream Frosting (Master Recipe Here)
Instructions
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Heat oven to 350°F/180°C. Butter and line three 6-inch cake pans with parchment paper.
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In a large jug combine and whisk together the egg whites, whole egg, milk, and the vanilla extract. Set aside.
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In the bowl of an electric mixer fitted with the paddle attachment, combine the dry ingredients together at low speed for 1 minute. (You can also do it by hand.)
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Add the cold butter and continue to mix on low until the mixture is a fine crumbly texture.
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Add the liquid mixture into your dry ingredients in 2 separate batches making sure to scrape the sides and bottom before and after each batch, mixing until light, fluffy, homogenous, and well incorporated. Fold once or twice to ensure the batter at bottom of the bowl is incorporated.
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Divide the batter evenly into the prepared pans.
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Bake until a cake tester comes out with a few crumbs when inserted into the center, about 25-35 minutes. Be very careful to not over-bake. Check cake at 25 minutes to see how it is doing and judge the timing from there.
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Once baked, let the cakes cool on racks for 20 minutes before removing them from the tins.
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When the cake is completely cold you can start to decorate. If you are not using it straight away wrap the cake tightly and store it at room temperature for up to 2 days, refrigerator for up to 5 days, or frozen for up to 2 months.
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To Assemble the Cake: With a serrated knife cut off the top of the cake layers to give them even, level surfaces to frost on.
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Place the bottom cake layer on the table or cake turntable.
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Spread your chilled buttercream frosting on top with a small offset spatula. Gently place 2nd cake layer face down on top. Place more frosting on top of this layer and spread out.
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Gently add the 3rd cake layer. Add a generous scoop of frosting and spread evenly with a small offset spatula working your way down the sides until you have a thin layer of frosting over the entire cake. This is called the “Crumb layer”. Chill until set, about 30 minutes.
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Remove from refrigerator and apply a final “coat” of frosting. Decorate all over with sprinkles. Just keep on applying them until they stick all over.
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Store in the fridge for up to 3 days. Before serving let it at room temperature for 30 minutes and then enjoy!
Recipe Notes
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An Easy And Delicious Flatbread Recipe With Only 3 Ingredients””
What Can Flatbreads Be Used For?
This recipe for flatbread is so easy you’re going to find yourself whipping it up all the time. Not only is it made in one bowl and in just a few minutes, but it lends itself to so many flavor combinations.
I love to brush my 3 ingredient flatbread with melted butter and minced garlic. This adds a nutty flavor and really helps the bread to toast up. After my flatbreads are cooked, I like to sprinkle them with fresh chopped parsley — from there it’s pretty much endless. Imagine this homemade flatbread dipped into your favorite curries and stews or wrapped around fresh veggies and chicken.
You can also use flatbreads for making flatbread pizza. Looking for a flatbread pizza dough recipe? Then look no further than this flatbread recipe that uses no yeast, perfect for a thin crust pizza.
The sky is the limit when it comes to using this flatbread recipe. I encourage you to top yours with your favorite seasonings and spices and to dip them or wrap them around anything you have on hand!
“You’re going to call it … YUMMY!”
Is This Flatbread Recipe Healthier Than A Normal Loaf?
This flatbread recipe results in a delicious product that’s naturally lower in carbohydrates than your average slice of bread at only 18 carbs and 102 calories per flatbread.
Since each flatbread is rolled out into a thin large sheet it can easily wrap around all your favorite sandwich fillings, eggs, and meats. For me, this bread often takes the place of 2 slices of toast with my breakfast, 2 pieces of sandwich bread, and sometimes even buns.
Made with no egg and no oil, this bread is not only easy for everyone to make but it’s perfect for everyone to eat!
Ingredients
- 1 cup (8 oz/225g) full fat natural plain yogurt (or greek yogurt)
- Add enough yogurt to match the consistency in my video. You may not need the entire cup depending upon the type of yogurt and flour you use.
- 1 cup (5 oz/142g) all-purpose flour*
- 2 teaspoons baking powder
Optional toppings
- 1/2 cup (4 oz/115g) butter
- 2-3 cloves garlic (finely minced)
- parsley (roughly chopped)
- 1 pinch salt (to taste)
Instructions
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In a large bowl combine the flour and baking powder.
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Next, add in the yogurt and mix with a spatula until the yogurt has absorbed the flour.
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You will need to get in there with your hands to really bring the dough together.
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Please Note: Depending upon where you live and what flour you use, you may not need all of the yogurt. Start with the initial quantity of flour and add yogurt until you get the same consistency as I did in my video. You may not need all the yogurt so it’s best to add it little by little.
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Once the dough is formed into a smooth ball, place it on a floured surface.
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Using a knife divide the dough into 6 (2 oz) balls.
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Working with one ball of dough at a time, roll each one out to an 8 x 8 circle.
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Try to roll the dough as thin as possible as this will ensure the bread cooks evenly on both sides with nice air bubbles in between.
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Heat a large skillet over medium heat. While the skillet is heating melt together the butter, minced garlic, and salt in the microwave for about 30 seconds.
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Using a pastry brush, brush one side of the rolled dough with the garlic butter before placing it (garlic side down) into a hot skillet. Allow the bread to toast and bubble up cooking for about 2-3 minutes on each side.
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Once the bread is nice and toasty on each side remove from the heat sprinkle with fresh chopped parsley or herbs of your choice
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Repeat this process until all 6 flatbreads are cooked. Stack up on a plate or in a covered basket to keep warm. Store at room temperature for 3 days and reheat on the pan before use.
Recipe Notes
I placed my whole stack of flatbreads in the freezer. I take them out, place them on the pan for roughly 1-2 minutes on each side to refresh and they are ready to use.
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“Recipe of the Day Pound Cake”
Recipe of the Day
Pound Cake
Ingredients:
1 pound cake flour (3-1/2 cups)
1 pound butter
1 pound sugar (2 cups)
1 pound eggs (9 large)
1 to 2 tablespoons vanilla
or 1/2 to 1 tablespoon almond
Instructions:
Preheat oven to 300°F. Prepare two or three bread loaf pans or one bundt pan
and a loaf pan.
Cream butter well, add sugar gradually and cream until light and fluffy.
Add eggs two at a time, and beat well after each. Add flavoring.
Add flour gradually and beat until smooth.
Pour mixture into pans. Bake about 1 hour and 15 minutes.
Enjoy!
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“Lemon Meringue Cake”
Hi Bold Bakers!
I adore lemon meringue pie and I love cake! So I’m going to show you how to get a really bold combination with my Lemon Meringue Cake.
To break it down for you the cake is made up of three components: yellow cake, lemon curd and of course meringue frosting. These different textures and complimenting flavors make for one Big & Bold Cake.
My recipe for lemon curd is really simple. Think of a lemon curd like a custard made on lemon juice. Sometimes you can find recipes that are fussy but not mine. You will have amazing results 100% of the time. Also lemon curd should be waiting in the back of your fridge regardless whether you make this cake or not. It can always be put to good use. Also, save the egg whites you have leftover because you can use them for the frosting. Waste not want not. Speaking of which, make sure to check out my Bold Baking Basics post and video on the best way to juice a lemon.
Now, the meringue frosting is probably the best part of this cake. Fear not, meringue is incredibly easy to make. Just watch the video above and follow my step-by-step instructions and your cake will turn out just like the one in the picture.
Ingredients
- 3 cups (45 0g/15oz) cake flour, sifted
- 2 cups (48 0g/16oz) granulated sugar
- 4 teaspoons baking powder
- ½ teaspoon salt
- 5 large egg whites , at room temperature
- 1 whole egg , at room temperature
- 1 cup (6 oz, 170g) whole milk o r full fat buttermilk
- 2-1/4 teaspoons pure vanilla extract
- ¾ cup (170g, 6 oz) unsalted butter, cold
- 1 recipe of Lemon Curd
- For the Meringue Icing:
- 3 large egg whites
- 3/4 cup granulated sugar
- pinch salt
- 1/2 teaspoon vanilla extract
Instructions
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Heat oven to 350 oF (180oC). Butter and line three 6-inch cake pans with parchment paper.
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In a large jug combine and whisk together the egg whites, whole egg, milk, and the vanilla extract. Set aside.
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In the bowl of an electric mixer fitted with the paddle attachment, combine the dry ingredients together on low speed for 1 minute. (You can also do it by hand)
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Add the cold butter and continue to mix on low until the mixture is a fine crumbly texture.
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Add the liquid mixture into your dry ingredients in 2 separate batches making sure to scrape the sides and bottom before and after each batch, mixing until light, fluffy, homogenous and well incorporated. Fold once or twice to ensure the batter at bottom of bowl is incorporated.
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Divide the batter evenly into the prepared pans.
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Bake until a cake tester comes out with a few crumbs when inserted into the center, about 25-35 minutes. Be very careful to not over-bake. Check cake at 25 minutes to see how it is doing and judge the timing from there.
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Once baked, let the cake cool on racks for 20 minutes before removing them from the tins.
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Slice the cakes in 2 to create 4 layers. Generously spread lemon curd between the layers of the cake.
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For the Meringue icing: Place the whites and sugar in the bowl. Whisk to combine.
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Place the bowl over a ban marie. Whisk constantly, heat the egg white mixture until the sugar dissolves and it is warm to the touch.
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Once warm, transfer the bowl back to the mixer. With the whisk attachment, beat the egg whites on high until medium-stiff glossy peaks. Add in the salt and vanilla and mix until combined. Use immediately.
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Spread the meringue frosting all over the cake. Take a torch and toast the outside of the cake.
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Store the cake at room temperature for up to 3 days.
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