My goodness. What you’re about to experience may be better than the original ice cream sandwich. That was so 5 years ago. This is the dessert sandwich you need to try. When I think about churros, it reminds me of waiting at the US-Mexico border for two hours after our church Mexico Missions Trips, and strategically planning who would be the churro runners- the people who would sacrifice their lives, dodging cars, to buy the churros from the carts on the sidewalk. You see, these aren’t just your average, 5-dollar amusement park churros. They’re the real deal, authentic, Mexican churros. They’re fried in lard and car smog and everything bad, and are doused in mountains of cinnamon-sugar. They’re so fresh we’d burn our tongues every time we got them because we couldn’t wait to stuff them down our throats.
This recipe came to mind after hearing about a store in LA that was selling these, and also because I wanted to revisit some wonderful memories :). These look complicated but they’re not at all! Just a little time consuming. The most frustrating part for me was piping the dough out into cookie shapes. Since the dough is a little sticky and really thick, you gotta work those hand muscles to pipe out the dough. The best advice I have for you is to make sure you have a pastry bag- not a Ziploc or even a plastic disposable one- but those heavy duty, non-disposable professional pastry bags. The Ziploc will break if you are squeezing on the piping bag too hard. Using the pastry bag will help A TON and get those churros whipped out so much faster!
Here’s what you do:
It’s super crunchy on the outside, yet chewy and soft and pillowy on the inside. You must load it up with the cinnamon sugar, and be sure to get the sugar into every nook and cranny. These sandwiches go really well with Trader Joe’s Soy Vanilla Ice Cream. It’s sweet, but not overbearingly sweet. Perfection. But friend, you can stuff anything in between there and I think it’d be amazing.
Here’s a picture of the bro devouring it over the sink. Warning- they get real messy. But, did I mention how worth it they are? Side note: it was so great to have him down here for Thanksgiving [missing Jie Jie 😦 ], especially because every dish he touched tasted really good. Who would’ve thunk?
I’ve been doing life real hard with the sisters. God has a sense of humor sometimes because He is literally always teaching us the same lesson every week, even to the exact passage of Scripture. It’s wonderful to reflect on His promises together, to lift each other up when we’re wandering or confused, to pray for one another and share encouraging verses, and to find joy and hope in His promises.
For I consider that the sufferings of this present time are not worth comparing with the glory that is to be revealed to us. [Romans 8:18]
Recently, He’s been teaching us about Joseph and how sometimes God defers or puts a pause on our dreams. Occasionally, He diverts our path, and it kind of sucks because we don’t expect it. One thing we have learned is that the Man upstairs, with all His infinite love and grace, has this perfect plan mapped out. He chose us before the foundation of the world (Eph 1:4), He wrote a book about us before we even came to be, and His thoughts about us outnumber the grains of sand that belt the ocean (Ps 139). He has this amazingly beautiful, flawless plan for our life, that probably doesn’t match up with ours. And if we were up there, we would totally choose HIS plan over ours or any other plan. But, since we can’t possibly always know what God is doing, we must sit and rest in the constants of life, and the reminders of His faithfulness. These constants are like sunrises and sunsets, they’re like loyal Golden Retrievers and LA traffic, they’re like perfect Southern California weather and Rite Aid ice cream. Also, I’m sure the Jie Jie in Hawaii is experiencing God’s indescribable, beautiful, majestic creation and faithfulness at The North Shore right now (ugh not jealous, at all…… *_*). I’m so thankful for the constant and the certain in life, because we can trust that even when things go haywire, we have a God who “is the same God who sat on the Throne on the day we were born, [who] has not changed and will not change.”
This Thanksgiving season, I’ve seen my own sin in reserving a spirit of gratefulness only for turkey day. I am reminded that there is sooo much to be thankful for, not just because of plenty of leftovers and being able to go Black Friday shopping. She Reads Truth’s Raechel Myers said it perfectly:
“Our overflowing cups have absolutely nothing to do with bank accounts or people or horn-shaped centerpieces. They do not overflow with success and they do not empty with failure. Our cups overflow with the grace and mercy of an Everlasting God—they overflow because there is always more than we can ask or imagine. THIS is our plenty.Wherever we find ourselves on the worldly poverty-to-prosperity scale, let us see ourselves in constant want of His grace and ever in possession of an overflowing cup of mercy from an all-sufficient God. And let us give thanks.”
Churro Ice Cream Sandwiches
yields- 9-10 sandwiches
1 cup plus 2 tablespoons all-purpose flour
1 tablespoon cinnamon
1 cup water
2 tablespoons brown sugar
2 tablespoons vegetable oil
1/4 teaspoon salt
2 large eggs
Oil, for frying
1 cup granulated sugar
9 scoops vanilla ice cream or really anything you want!
Make the churro cookies: Sift together the flour and 1 teaspoon of cinnamon into a medium mixing bowl.
Add the water, brown sugar, vegetable oil, and salt to a medium saucepan set over medium heat. Bring to a boil, and once boiling, add in the flour mixture, and stir quickly. The mixture will be thick, but continue to stir it until the flour is incorporated and it forms a rough, shaggy ball of dough.
Transfer the dough to the bowl of a stand mixer fit with the paddle attachment. Beat on medium speed and add eggs one at a time until the dough is combined and smooth.
Line two baking sheets with parchment or wax paper. Fit a pastry bag (heavy duty one, not those cheap plastic ones!) with a star-shaped piping tip, and fill bag with churro dough. Pipe the dough into 3-inch circles, starting at the center of the circle and working outward in a spiral pattern. Keep the tip close to the baking sheet so the dough is thin. You should get about 18-20 circles from one batch. Place baking sheets in the freezer for at least 10 minutes to set and chill the dough. I froze them for a couple hours and it was much easier to handle.
While the churros are freezing, heat the oil for frying. Add oil to a large skillet or deep fryer so that it’s at least 2 inches deep. Heat the oil to 350ºF. Line a baking sheet with several layers of paper towels. In a medium-sized bowl, mix together the granulated sugar and remaining 2 teaspoons of cinnamon.
Fry 2-3 churros at a time, turning them over occasionally so they brown evenly. When they are finished they will be slightly puffed and golden brown on both sides. Transfer them to the paper-towel-lined baking sheet using a slotted spoon or spatula to let the oil drain. Quickly toss them in the cinnamon sugar mixture while they are still warm. Continue working in small batches until all of the churros are fried.
Make the churro ice cream sandwiches: Take one churro, top with a scoop of ice cream, and place another churro on top. Gently press together to adhere the cookies to the ice cream. Serve immediately!