Churros (Mexican crullers)

One of my favorite Food Network shows is, "Viva Daisy". She cooks all kinds of Latin food, Mexican, Puerto Rican, Cuban, and many others.

I have always wanted to make churros at home, but thought that a special machine was needed. Then one day, I saw her make them, and they were super easy!

In Miami we have street vendors who sell them in every corner. However, by the time I get them, they are usually cold.

We had these with some homemade hot chocolate.

Churros

1 cup water
4 tablespoons unsalted butter
2 tablespoons brown sugar
1 teaspoon vanilla extract
1/4 teaspoon salt
1 cup all-purpose flour
4 to 5 eggs
Canola oil, for frying
1/2 cup sugar
1/2 teaspoon ground cinnamon

Directions

To make the crullers: In a medium saucepan, heat 1 cup water, the butter, sugar, vanilla, and salt over medium-high heat until the edges of the liquid start to bubble. Add the flour all at once and stir briskly with a wooden spoon until well mixed and no lumps of flour remain.

Remove from the heat. Add 4 of the eggs, 1 at a time, beating well with a wooden spoon after each. The dough should look soft and glossy and keep a "hook" shape when the spoon is pulled from the dough. If not, beat in the last egg.

Scrape the dough into a pastry bag fitted with a star tip.

Pour enough canola oil into a deep heavy skillet (cast iron is ideal) to fill 1-inch.

Heat over medium heat until the tip of the handle of a wooden spoon gives off a slow steady stream of tiny bubbles. Carefully pipe the dough into the oil, forming 6-inch crullers. Pipe only as many crullers into the oil as fit comfortably. Overcrowding the pan will result in soggy crullers.

Fry, turning once, until golden brown on each side. Drain on paper towels. Repeat with the remaining dough.

Put the sugar and the cinnamon in a paper bag. Crimp the top and shake well to mix. Drop a few crullers at a time into the bag and shake until coated. Best served as soon as possible

Mango Cheesecake

Cheese + Cake = LOVE

Not much more I can say about that. It's my absolute favorite dessert!

Crust:

1 3/4 cups graham cracker crumbs

3 tablespoons light brown sugar

1/2 teaspoon ground cinnamon

1 stick melted salted butter

Cheesecake:
3 (8-ounce) packages cream cheese, at room temperature

3 large mangoes pitted and peeled (you can also use thawed frozen mango)

3 eggs plus 1 egg yolk

1/4 cup sour cream

1 1/2 cups sugar

2 tablespoon all-purpose flour

1 teaspoon vanilla extract

In medium bowl, combine crumbs, sugar and cinnamon. Add melted butter. Press down flat into a 9-inch springform pan. Set aside

Puree mango in a food processor until smooth.

Beat cream cheese until smooth. Add mango puree, eggs, egg yolk, sour cream, and the sugar. Add flour and vanilla. Beat together until well combined.

Pour into crust. Spread out evenly and place oven for 1 hour. Remove from the oven and let sit for 15 minutes. Cover with plastic wrap and refrigerate for 4 hours. Do not take out before this, because it won't firm up.

You can also make a mango sauce to drizzle on it. I didn't make it, but here is the recipe.

Mango Drizzle

1/4 cup sugar

1/4 cup fresh lime juice

1 cup water
2 large mangoes, peeled and sliced

Combine sugar, lime juice and water in a small saucepan and bring to a boil. Let boil just long enough to dissolve sugar, then place in a blender with mango and puree. Refrigerate until ready to serve.