My household looks forward to Super Bowl Sunday every year! My husband and one of my sons enjoys the game and the food, and my other two kiddos and I look forward to the food, commercials, and half-time show. I spend most of the day cooking up everyone’s favorite snacks from wings and chicken nuggets to french fries and nachos. We eat pretty healthy most of the time, but Super Bowl Sunday is one of those days where the dinnertime rules do not apply! By the time the game starts, we are ready to load up our plates, sit back and enjoy the commercials…oh, i mean the game.
I had a hard time deciding what dessert to make this year. My kids almost always ask for brownies, but I made them recently and didn’t feel like making them again. I was trying to think of what kind of sweet would go well with all of the greasy, salty snacks and food we would be consuming. Then it hit me…CHURROS!!!!! Churros are the perfect game day dessert. They are fairly light and pair well with game day food. I am giving you a few options on ways to serve your churros. I found a cute football field tray at Party City, which inspired me to make X and O churros to represent the players on the field. I love the way they turned out. They make such a festive presentation. You can also make churro bites that are tasty one bite treats or churro sticks that are great for dipping in chocolate sauce or caramel sauce. Whatever way you choose to serve your churros, they will be a huge hit!
After trying many many churro recipes and not being too happy with any, I came across this recipe while searching the internet for the perfect churro! After reading the recipes reviews, I gave it a try and they are fantastic! The dough comes together super fast. I always enlist one or two of my kids to coat the churros in cinnamon sugar while I fry the dough. You can get it all done in about 30 minutes. With just a few ingredients, you will be the MVP at your game day gathering!!!
Game Day Churros
1 cup water
2 Tbs brown sugar
1/2 tsp. salt
1/3 cup butter
1 cup white flour
1/2 tsp. vanilla extract
1/4 cup sugar
1/2 to 1 tsp. ground cinnamon, depending on taste
1.Preheat 1 1/2 to 2 inches of vegetable oil in a 10 to 12 inch frying pan to 375 degrees F. A cast iron pan works really well here! Be sure to use a thermometer to monitor the temperature of your oil. In a separate dish mix the 1/4 cup sugar and cinnamon and set aside. Since I will be frying, I like to get everything set up before I even make the dough. I set out a pan covered with paper towels and top it with a cooling rack. Next, I set out my dish of cinnamon sugar, and finally another cooling rack for the finished churros.
2. In a 3 qt. sauce pan add the water, brown sugar, salt, and butter and heat to a good boil. Remove from the heat and add the flour. Stir in the flour with a wooden spoon. Mix it in until well blended.
3. In a separate bowl, mix the eggs and vanilla together and then add this mixture to the flour mixture. Stir until well blended and all the egg is completely mixed in. At first the dough may appear to separate. But keep mixing and it will all come together nicely.
4. Fill your piping bag with the churro dough and attach the largest star tip you have.
5. Test your oil by placing a small amount of dough in it. The dough should bubble up right away or that means the oil is not hot enough and a soggy churro is on the way.
6. Once the oil is hot enough, squeeze some dough into the oil about 4 inches long. I use scissors to release the dough from the piping bag.
If you want churro bites, pipe smaller 2 inch pieces into the oil.
If you want to make shapes with your churros, pipe them onto a sheet pan lined with parchment paper or wax paper. Place the pan in the freezer for about twenty minutes.
Since Valentine’s day is approaching, I HAD to make a heart to show you! Your sweetie would surely love these heart shaped churros!
Remove the shapes using an offset spatula. Carefully run the spatula under the churro.
Place the shapes on a spatula or spider as I have used and gently put them into the oil. You may need to cook the cold churros a couple of minutes longer.
7. You should be able to cook 4 or 5 churros at a time. Cook them about 1 minute and turn them over with a slotted spoon. Cook an additional minute or two. You’re looking for that nice deep golden brown color.
8. Remove the churros with the slotted spoon and place them on a paper towel-covered plate to absorb excess grease.
9. While still warm, roll each churro into the dish with the sugar and cinnamon until coated.
I found these adorable football field paper containers at Party City. They are perfect for serving the churro sticks and churro bites!
Serve your churros with caramel sauce and chocolate sauce if desired. You can buy both at the grocery store or make your own using the recipes below. The churros are best eaten within a few hours of being cooked. I once made the mistake of putting them in a container. The container made them soggy. Now, when I bring churros to a get together, I put them in a basket or on a serving tray and just lightly cover them with a paper towel.
These are crazy good!!!
Recipe Source: Rockin Robin’s Cooking Mexican Recipes
Salted Caramel Sauce
1 cup sugar
1/4 cup water
3/4 cup heavy cream
3 1/2 tablespoons unsalted butter
1 teaspoon gray sea salt, crushed or kosher salt
In a heavy-bottomed saucepan, combine the sugar and water over medium-low heat until the sugar dissolves. Increase the heat and bring to a boil, without stirring. If necessary, use a wet pastry brush to wash down any crystals on the side of the pan. Boil until the syrup is a deep amber color, about 5 to 6 minutes.
Remove the sugar from the heat and carefully whisk in the heavy cream. The mixture will bubble. Stir in the unsalted butter, and salt. Transfer the caramel to a dish and cool.
*Cook’s Note: The salted caramel sauce will keep in the refrigerator up to 2 weeks. Reheat before serving.
Recipe Source: Kelsey Nixon
8 ounces semisweet chocolate, finely chopped
1 cup heavy cream
1/2 cup light corn syrup
Place the chocolate in a metal bowl.
Combine the cream and corn syrup in a small heavy nonreactive saucepan and bring to a simmer. Pour the liquid over the chocolate and allow it to sit for 3 to 4 minutes, or until the chocolate has melted. Whisk to combine. Allow the sauce to cool slightly, then pour into a bowl or other container. (Stored in the refrigerator, tightly covered, the sauce will keep for up to 2 weeks.)
To serve, warm the sauce gently in the top of a double boiler or in the microwave.
Recipe Source: Epicurious
Because I enjoy watching the commercials so much, I want to share these super cute big game commercial bingo cards I found on www.flamingotoes.com. Click on the photo below to print out your cards.
*Don’t be afraid to fry! If you practice proper caution, you will be a success!
*Invest in a good thermometer. You can get one fairly cheap at Michael’s if you use a coupon. The temperature of your oil is very important. Be sure to adjust your heat as needed while frying to maintain the proper temperature. If your temperature is too low, you will end up with soggy churros.
*Pipe the dough as close to the oil as you can to avoid splashing
*Avoid getting water anywhere near hot oil. It will cause it to bubble up and spark and splash all over
*Do not put your used oil down the drain. I put mine in old pasta sauce or pickle jars, then throw it away
How can you bless others with churros?
- Bring them to your next game day gathering!
- Host a fiesta dinner with Mexican food and churros for your friends and family
- Make them for your family to enjoy