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
7g baking powder
6g kosher salt
240g AP flour
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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