Birthday Eats

As you can see, I am still posting birthday stuff.  Too much to share so I must spread it out over multiple posts.  I should be done posting about it by my next birthday (if you are lucky).  Mini cupcakes…spice cake out of a box.  My family loves spice cake.  Piped with a star tip. I have been on the hunt this year for a set of cute white plastic plates for outdoor entertaining.  I have had no luck whatsoever.  But I do have a small set of pastel-ish plates that I use in the spring time.  I mismatched what I had and it turned out being really cute.  I think I am going to stick with this and have my eye out at Target in the Spring to complete my plastic mismatched outdoor dishes.   Homemade churros…that were absolutely amazing by the way…recipe below… Sharing my birthday with my adorable no longer baby cousin…I still treat him like a baby though…he loves it…I think…he also loves feminine birthday parties… We had tacos for dinner so I went with a Mexican themed dessert…spice cake, churros, and ice cream…it was fried ice cream inspired…you can see why my family loves me… Eat up…my bff dangling her churro…hope she doesn’t hate me for posting this…love you jammers! Homemade Churros :: Courtesy of Martha Stewart Living

1/2 c water

2T unsalted butter

1/4 c plus 1T sugar

1/4 t salt

1/2 c flour

1 lg egg

vegetable oil for frying

1/2 t ground cinnamon

cayenne pepper (optional—added nice flavor, wasn’t spicy)

1. Bring water, butter, 1T sugar, and the salt to a boil in a medium saucepan.  Remove from heat, and stir in flour.  Return pan to medium heat, and cook, stirring constantly with a wooden spoon, until dough forms a smooth ball, about 1.5 minutes.  Transfer to a mixer bowl, and let cool for 3 minutes.

2. With mixer on medium speed, add egg, and beat until dough is smooth and shiny, about 3 minutes. (Dough will be sticky).

3. Heat 2 inches of oil in a heavy-bottomed medium pot until it registers 375 degrees on a deep-fry thermometer.  Mix cinnamon, a pinch of cayenne, if using, and remaining 1/4 c sugar in a medium bowl.  (No need for making extra of this…I thought I might need more but had more than enough).

4. Spoon dough into a pastry bag fitted with a large open-star tip.  Hold pastry bag a few inches above the oil, and pipe six to eight 5 inch lengths, moving bag in circular motions while piping to create decorative shapes if desired.  Cut dough with an oiled knife.  Fry, turning once, until golden brown, about 2 minutes.  Transfer to a paper towel lined baking sheet to drain, then toss in sugar mixture.  Repeat with remaining dough.  Serve immediately.

I made 4 batches of this to serve about 18 people.  It really is not very difficult once you get going.  And we made them in advance and kept them warm in the toaster oven.  When ready to serve we toasted them for a few minutes, put them in the sugar mixture and then served.  Not as crunchy as straight out of the fryer but still delicious!