Oven Baked Churros with thick Spanish Mocha hot Chocolate

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Churros bring back great childhood memories for me, we used to get them at the weekly market in my village in Spain, they’d be deep fried and sprinkled with lots of cinnamon sugar. Served in a paper cone. Crunchy and warm, and oh so good.

My version is baked instead of fried. Just because it can get a little heavy otherwise and it’s also less calories this way.

Traditionally these are served with hot thick Spanish chocolate but since I love Coffee, I have made us a Mocha Hot Chocolate. Basically the best of both worlds.

I have sprinkled the Churros with a cookie spice mix (pumpkin spice) .

Some people have this even for breakfast but they are great any time of day and even as a dessert .

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Serves 4

Ingredients Churros;

  • ½ cup unsalted butter or cooking margarine
  • 1/4 teaspoon salt
  • 1 tbsp. sugar of choice (I use coconut)
  • 1 cup water
  • 1 cup all purpose flour
  • 3 eggs at room temperature
  • 1/2 teaspoon vanilla
  • 1 tsp. mixed spice (like pumpkin spice
  • 1/4 C. powdered sugar of choice
  • cooking spray

Instructions:

Preheat oven to 400° F / 200° C

In a medium saucepan combine the butter, salt, sugar and water. Bring to a boil over medium high heat.
Remove from heat add the flour and stir with a spoon to combine. Mixture will thicken…add the vanilla.

Leave dough in the saucepan, but beat it on low with a hand mixer, adding one egg at a time, mixing well before adding another. After adding each egg, the mixture will become wet and glossy, but after mixing on high for a few seconds it will thicken again.

Spoon the dough into a pastry bag fitted with a large star tip. Lightly spray a cookie sheet and pipe 8-inch rows of the dough with at least 1 inch between each Churro.
Bake in the oven for 15-20 minutes or until golden brown*, and when a toothpick comes out clean.
Mix spice and sugar in a shallow dish.
Spray Churros lightly with cooking spray, and one at a time, transfer them to the dish and sprinkle with spiced sugar. Serve immediately with Spanish hot Chocolate

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Ingredients Spanish Mocha Hot Chocolate;

  • 1/2 C. hot freshly brewed coffee
  • 3 tbsp. cocoa
  • 1/2 tsp. vanilla
  • 5 tbsp. coconut sugar or of choice
  • 2 c. full fat milk (or of choice)
  • 2 tbsp. corn starch mixed with a little water
  • Whipped cream to serves
  • golden mini starts to decorate (optional)

Instructions:

Make the cup of coffee and mix in a saucepan with the cocoa, sugar and vanilla. Mix to dissolve sugar and cocoa completely. Add the milk and stir to combine. Heat until just begins to bubble. Add the corn starch slurry and combine well. Keep stirring frequently and heat thru until thickened, for about 5 more minutes.

Pour into cups and serve with whipped cream and dip the Churros in the hot mocha chocolate.

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If you try this recipe let me know! Leave a comment below and don’t forget to snap a pic and tag it #thecookingspoonblog on instagram! You’ll make my day.

Not quite what you’re looking for? How about Cream Cheese Cranberry Chocolate Chip stuffed Cinnamon Rolls or Triple Chocolate Donuts

Fideuá

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You probably already know that Spain is very well know for its Paellas. The Paella is originally from Valencia but is know all over Spain and each region has its own variation of the dish.

But my favorite dish from Valencia is Fideuá, also a very popular dish made in a Paella Pan, (Paellera).

It’s made with noodles instead of rice and fish and seafood. All cooked in a very good fish stock. It is my absolute favorite and although it actually cooks quicker than Paella it takes a little prep time since you have to make the stock. The better the stock, the better the Fideuá.

Ingredients for the Stock:

6 large Tomatoes, cut in half and grated until you reach the skin. Discard skin.

3 Garlic cloves, skins left on, crushed

2 Onions, peeled and chopped

2 dried ñora peppers (available online or Spanish supermarket) pronounced njora

1 Monkfish,  head and bones (or other white fish bones)

1 bay leaf

6 – 8 C. water

salt to taste

For the fideuà

4 tbsp. olive oil

1 whole Monkfish tail, cut into large chunks

12 king Prawns

1 lb. cleaned Mussels (Optional)

2 Onions , peeled and chopped fine

2 Garlic cloves, peeled and grated

2 Squid. Cleaned, spines removed, flesh roughly chopped

2 dried ñora peppers, finely chopped

1 lb. noodles (called Fideos in Spain) Like a Vermicelli. In Spain we use about 1/2 C. per person.

2 tbsp. smoked Paprika

a pinch of Saffron

Salt and Pepper

A few Lemon wedges and Allioli  ( Valenciano meaning All=Garlic, i=and, oli=oil)