Churros and Ice Cream, Together at Last!
Churros and Ice Cream, Together at Last!
Watch Out! You're Going to Want to Make This Edible Cookie Dough Every Day
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<a href="http://www.yumsugar.com/Churro-Ice-Cream-Sandwich-Recipe-35420629"></a>Churros and ice cream: it just works. These decadent ice cream sandwiches, <a href="http://www.yumsugar.com/Churro-Ice-Cream-Sandwich-35021661">popularized by Churro Borough</a>, are easily one of our favorite food trend mashups to hit the scene, and we know you're going to love them too. One part chewy, cinnamon-sugar-crusted churro and one part dulce de leche ice cream, they're like a fiesta in your mouth. On Brandi: Layla Jayde Adapted from <a href="http://www.sugarhero.com/churro-ice-cream-sandwiches/">Sugar Hero</a> Churro Ice Cream Sandwiches Ingredients1 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 dulce de leche ice cream Directions 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 with a <a href="http://api.shopstyle.com/action/apiVisitRetailer?url=http%3A%2F%2Fwww.amazon.com%2Fgp%2Fproduct%2FB00125NHZC%2Fref%3Das_li_tl%3Fie%3DUTF8%26camp%3D1789%26creative%3D390957%26creativeASIN%3DB00125NHZC%26linkCode%3Das2%26tag%3Dpopsho-20%26linkId%3D76GJPMTSIK7MDLRH" target="_blank">#821 piping tip</a>, 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. 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, or freeze for later. Information Category Pastries, Desserts Yield Serves 9 <a href="" class="pinterest omniture-track social-button"> </a> <a href="" class="facebook omniture-track social-button"> </a> <a href="" class="twitter omniture-track social-button"> </a> <a href="" class="google omniture-track social-button"> </a> <a href="" class="mail omniture-track social-button"></a> <a href='/node/35509079/print' target='_blank' title='Print recipe'>Print recipe</a>
<a href="http://www.popsugar.com/food/Edible-Chocolate-Chip-Cookie-Dough-Recipe-36994135"></a>The best part about making cookies is licking the spoon, right? Well, what if we told you that you could have as much cookie dough as you wanted without any of the risk of eating raw egg! Genius, right? Thankfully, the founders of <a href="http://www.edoughble.com/" target="_blank">Edoughble</a> have cracked the code and shared their <a href="http://www.popsugar.com/food/Edible-Cookie-Dough-Recipe-36209261">chocolate chip cookie dough recipe</a> with us, and now we can share it with you. <a href="http://www.popsugar.com/node/37016816/edit" rel="nofollow"></a> From <a href="http://www.edoughble.com/">Edoughble</a> Edible Chocolate Chip Cookie Dough Ingredients2 sticks butter, at room temperature 1 teaspoon salt 3/4 cup granulated sugar 3/4 cup brown sugar 1/4 cup applesauce 1/8 teaspoon nutmeg 2 cups all-purpose flour 2 teaspoons vanilla extract 1 1/2 cups mini chocolate chips Directions In a large mixing bowl, cream together butter, salt, and sugars, until a frosting-like consistency is reached. Add applesauce and nutmeg, and mix until combined. Mix in flour and vanilla extract until just combined. Fold in chocolate chips. Information Category Cookies, Desserts Yield 10-12 Servings Cook Time 10 minutes <a href='/node/37016816/print' target='_blank' title='Print recipe'>Print recipe</a>
<a href="http://www.popsugar.com/food/Funfetti-Pancake-Recipe-36993706"></a>Who doesn't want to eat Funfetti cake for breakfast, right? Well, now you can with these incredibly colorful and tasty pancakes (made from Funfetti cake batter) that are perfect for any kid - or kid at heart. <a href="/node/36995517/edit" rel="nofollow"></a> Adapted from <a href="http://www.tastesoflizzyt.com/2014/08/04/funfetti-cake-batter-pancakes/">Tastes of Lizzy T's</a> Funfetti Cake Batter Pancakes IngredientsFor the pancakes: 1 1/2 cups all-purpose flour 2 teaspoons baking powder 1 tablespoons granulated sugar 1/2 teaspoon salt 1 box Pillsbury Funfetti cake mix 1/3 cup canola oil 3 eggs 2 1/3 cups milk 1/3 cup rainbow sprinkles Optional frosting: 1 cup powdered sugar 2 tablespoons butter, room temperature 2 tablespoons half-and-half cream 1/2 teaspoon vanilla extract Directions To make pancakes: In a large bowl, combine the flour, baking powder, sugar, salt, and cake mix. Set aside. In another bowl, mix together the oil, eggs, and milk. Add the wet ingredients to the dry ingredients, and mix until just combined. Fold in the sprinkles. Heat a griddle to about 275ºF (or medium heat). Spray the griddle with nonstick cooking spray. Ladle the pancake batter onto the hot pan, and cook the pancakes for about 2 minutes on each side. Remove from the griddle, and set aside. To make frosting: In a small bowl, whisk together powdered sugar, butter, cream, and vanilla. The frosting will be a spreadable consistency. If you want to drizzle the frosting, microwave for about 10 seconds to soften. Serve with whipped cream and more sprinkles on top. Information Category Pancakes/Waffles, Breakfast/Brunch Yield 10 to 12 servings Cook Time 25 minutes <a href='/node/36995517/print' target='_blank' title='Print recipe'>Print recipe</a>
<a href="http://www.popsugar.com/food/Paleo-Friendly-Cauliflower-Rice-Recipe-36966758"></a>Looking to swap your grains for veggies, but don't want to miss out on all that flavor? Well look no further, because we have a delicious and foolproof <a href="http://www.popsugar.com/fitness/Cauliflower-Rice-Recipe-30571642">cauliflower "rice"</a> that's Paleo-friendly, vegan, and filled with tons of nutrients!
<a href="http://www.popsugar.com/food/Agnolotti-Recipe-Wolfgang-Puck-36948452"></a>The <a href="http://www.popsugar.com/latest/Governors-Ball">Governors Ball</a> is Hollywood's most glamorous dinner party, and <a class="sugar-inline-link" title="Latest photos and news for Wolfgang Puck" href="http://www.popsugar.com/latest/Wolfgang-Puck" target="_blank">Wolfgang Puck</a> has written, produced, and directed the menu for 21 years in a row. The chef gave us an inside look at <a href="http://www.popsugar.com/food/What-Do-Celebrities-Eat-Oscars-36793913">what the stars dined on</a> right after the <a href="http://www.popsugar.com/latest/Academy-Awards">Academy Awards</a> as well as the recipe for one of his signature dishes: agnolotti, a stuffed pasta similar to ravioli. <a href="http://www.yumsugar.com/node/36949410/edit" rel="nofollow"></a> From Wolfgang Puck Celery Root Agnolotti Notes Some longtime regulars of Spago Beverly Hills, including many Hollywood stars who’ll be at the Governors Ball following the Oscars, reach a point where they can almost tell what season it is simply by seeing what kind of filling we put in our agnolotti, a close cousin to ravioli and tortellini that we fill with all sorts of seasonal purees from Summer white corn to Autumn butternut squash to chestnut puree for the holiday season. This year, guests at the post-ceremony party will be enjoying agnolotti with a delicate filling of celery root puree, which gains just a little extra body from including a couple of small baking potatoes. We’ll be garnishing it with shavings of fresh black truffle, which costs almost as much as some of the diamonds the stars will be wearing; but the agnolotti will also be delicious with butter and freshly grated parmesan alone. IngredientsPasta Dough: 3 cups all-purpose flour 8 large egg yolks 1 teaspoon kosher salt 1 teaspoon extra-virgin olive oil 2 to 3 tablespoons water Seminola or all-purpose flour, for dusting Celery Root Filling: 1 celery root (about 1 1/2 pounds), peeled, trimmed and cut into 1-inch cubes 1 or 2 small baking potatoes (about 4 ounces total), peeled and cut into 1-inch cubes 1 teaspoon kosher salt 1/2 cup heavy cream 2 tablespoons unsalted butter White pepper, freshly ground Agnolotti: 1 large egg, lightly beaten with a little water to make an egg wash 1/2 cup good-quality chicken broth or vegetable broth Salt Black pepper, freshly ground 6 ounces unsalted butter Chopped fresh chives, for serving Parmesan cheese, freshly grated, for serving Fresh black truffle, for serving (optional) Directions For the pasta dough: Make at least a couple of hours ahead of time or up to a day ahead. In a food processor fitted with the stainless-steel blade, combine the flour, egg yolks, salt, olive oil, and 2 tablespoons of the water. Process until the dough begins to hold together, then stop the machine and pinch the dough to test it. If it feels too dry, pulse in up to 1 more tablespoon water, and process until a moist ball forms. Turn out the dough onto a lightly floured, smooth work surface and knead by hand until smooth. Loosely wrap in plastic, and let rest at room temperature for 30 minutes to 1 hour. For the celery root filling: Put the celery root and potato in a medium saucepan and cover with cold water. Season with salt and cook until soft, 15 to 20 minutes. Drain well and return the celery root and potato to the pan. Pour in the cream and simmer over medium heat, stirring occasionally to prevent sticking, until most of the cream has been absorbed, about 10 minutes. Remove from the heat, stir in the butter, and season to taste with salt and white pepper. Puree the celery root and potato and any liquid in a food mill set over a medium bowl. Place the bowl over a larger bowl filled with ice and water and leave to chill, stirring occasionally, until thick. (You should have about 2 cups of filling, enough for about 100 agnolotti, or 10 servings. For the agnolotti: Cut the rested pasta dough into 4 equal pieces. Keep the other pieces covered with plastic wrap while you roll out one piece at a time, by hand with a rolling pin or through the rollers of a pasta machine, stretching the dough to the desired thickness. If using a pasta machine, set the rollers to the widest opening. Flatten the first piece of dough into a thick strip no wider than the machine, to enable it to pass through the rollers. If necessary, dust the pasta very lightly with flour. Run the pasta through the machine. Fold in thirds, crosswise, and run through the machine again. Repeat this procedure two more times, until the dough is smooth and somewhat elastic. Set the machine to the next smaller opening and run the dough through the rollers. Continue rolling and stretching the dough, using the smaller opening each time, until the next-to-last or last opening is reached, dusting lightly with flour only as necessary. (The strip of dough will be long. If you don't have enough space on your worktable, halfway through the rolling process, cut the strip of dough in half and continue to work with each piece separately, keeping the unused dough covered). Place a strip of rolled-out pasta dough on a lightly flour-dusted work surface. Brush the dough with egg wash. Mound little heaps of the chilled filling about 1 inch apart on top of the dough strip, centered along half of its length. Fold the other half of the strip over the filling and press down with your fingers squeeze dough in between the filling mounds to seal them in. With a serrated pasta cutter, cut out the agnolotti, and then trim away excess dough to leave no more than 1/4 inch around the edges of each filled pasta. Bring a large pot of salted water to a boil. Meanwhile, in a heavy sauté pan over high heat, add the broth and butter. Boil until the mixture forms a thick emulsion. Season to taste with salt and pepper. Slip the agnolotti into the boiling water and cook until al dente, tender but still slightly chewy, 2 to 3 minutes. Remove with a slotted spoon and toss gently in the butter. Spoon into large, shallow pasta or soup plates and garnish with chives. Serve immediately, passing parmesan at the table and, if you like, shaving black truffle over each portion. Information Category Main Dishes, Pasta Cuisine Italian Yield 10 servings <a href='/node/36949410/print' target='_blank' title='Print recipe'>Print recipe</a>
<a href="http://www.popsugar.com/food/Breakfast-Pasta-Recipe-36913704"></a>Who says you can't have pasta for breakfast? Well, now you can with this easy recipe filled with pantry staples that's going to change your morning routine. While this recipe is appropriate for a weekend brunch or as a fast and easy weeknight dinner, we also recommend making it to carbo-load before a big run. <a href="/node/36948174/edit" rel="nofollow"></a> From Nicole Iizuka, POPSUGAR Food Breakfast Pasta Ingredients1/2 pound capellini or spaghetti pasta 6 slices thick-cut bacon, diced 2 tablespoons scallions, diced 1/4 cup cherry tomatoes, sliced 1 teaspoon salt 1/2 teaspoon black pepper, or to taste 1 tablespoon butter 2 eggs 2 ounces parmigiano-reggiano, grated Directions Bring a large pot of salted water to a boil. Add the pasta and cook until al dente, about 4 minutes. Drain the pasta, reserving 1/4 cup of the pasta water, and set it aside. In a large skillet over medium heat, add the bacon and cook until the fat has rendered and the bacon is crisp, about 5 minutes. Add the pasta, scallions, cherry tomatoes, and reserved pasta water to the skillet, and cook until the liquid has absorbed into the pasta. Season with salt and pepper. Into another skillet, melt butter. Add eggs, and fry sunny side up, about 2 to 3 minutes. To serve, divide pasta among 2 plates. Top each with a fried egg, and garnish with parmigiano-reggiano. Information Category Breakfast/Brunch Yield 2 servings Cook Time 20 minutes <a href='/node/36948174/print' target='_blank' title='Print recipe'>Print recipe</a>