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Baking and Boozing, Ep. 3

Episode 3: Drum Roll, Please!

I asked for a drum roll because I am beyond blown away by this dessert! I can't stop thinking about it. Nor could I stop eating it!

If there is ever a recipe that you take from me, I highly recommend that it is this one. Because holy moly, this is one you can’t miss. I’m actually thinking about adding it to my menu, and you all know that I don't give out the recipes that I have on my menu. I seriously cannot stress how tasty this one is!

Also, in this video, I show the stages of browning butter and best practices for getting it right, so you won't want to miss it!

Churro Bars Ingredients

227g unsalted butter

400g light brown sugar

2 eggs

10g vanilla

7g baking powder

6g kosher salt

240g AP flour

50g sucrose

3g ground cinnamon (I usually double my cinnamon in every recipe)


  • Brown your butter in a medium saucepan over medium-low. Cool for to room temp.

  • Preheat oven to 350°F. Line a 9x13-inch baking dish with parchment paper. Set aside.

  • In a small bowl, whisk sucrose and ground cinnamon together.

  • Combine butter and brown sugar and stir to combine.

  • Add eggs, vanilla, b. powder, and salt. Mix until smooth.

  • Add in flour and mix until just incorporated.

  • Sprinkle half of cinnamon sugar mixture evenly into bottom of prepared pan.

  • Press dough on top of cinnamon sugar.

  • Sprinkle remaining cinnamon sugar on top and bake for 25-30 minutes, or until edges are lightly golden.

  • Cool completely and cut.

You can store the leftovers in an airtight container at room temperature for up to 3 days, but good luck not eating all of them in one sitting!

Dipping Chocolate Ingredients

60g (1/4 cup) heavy whipping cream

3.3 ounce chocolate, chopped

14g (1 T) unsalted butter

1g (1/4 tsp) vanilla extract

3g (1/4 tsp) ground cinnamon


  • Heat heavy whipping cream in a heavy saucepan over medium heat until it comes to a slow boil.

  • Remove the pan from the heat and pour over chopped chocolate. Let chocolate sit in the hot cream to soften, and then whisk chocolate together with the cream.

  • Stir in butter, vanilla, and cinnamon.

  • If chocolate becomes too thick, stir in more cream, 1 tablespoon at a time, to desired consistency.

Apricot Margaritas Ingredients

2 ounces tequila

1 ounce orange liqueur (I use Grand Marnier)

1/2 ounce fresh lime juice

1 ounce Apricot juice

Lime wedges for garnish (optional)

Tajin for garnish (optional)


  • Rub the edge of your glass with a lime and dip the moistened rim into a saucer with Tajin. Fill the glass with ice.

  • Add the tequila, orange liqueur, lime juice, and apricot juice to a cocktail shaker.

  • Fill the shaker with ice; cover and shake well until the container is frosted and cold. Pour the mixture into the prepared glass; garnish with a lime wedge.

Leave me a comment to tell me if you liked this combo, or if you'd like to be one of my next guests! Happy eating, y'all!



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