My sister will be hosting a small kid-friendly get together this Monday which happens to be Cinco de Mayo. Of course, we must celebrate this holiday! She will be cooking up quesadillas and mixing margaritas ( and virgin margaritas for the tykes). I offered to bring a dish and she asked if I could make dessert. The answer is always “Yes”. Dessert is one of my favorite meals, brunch being the other favorite.
I wanted to make something fun, festive and kid-friendly. Ice cream is always a win and you can’t have ice cream with out chocolate sauce. I thought these two items would pair nicely with churros. Well, maybe I just wanted churros because I was thinking about the deluctable churros I had for my birthday dinner at Distrito in Philadelphia.
Anyway, knowing that I wasn’t ready to commit to making homemade churros, I searched for a churro-like recipe and found at http://www.lilluna.com churro bites made from angel food cake. Win!
Now, I know this isn’t an authentic churro recipe but I’m a Mama of a 9 month old and I needed a quick and EASY recipe. Semi-homemade is just necessary as much as I prefer homemade.
I thought to myself, “I can make an angel food cake” but there it was. The already-made angel food cake sitting there in the bakery section of the grocery store. It came home with me.
As for the chocolate sauce, I used a basic recipe but added cinnamon to the the mix for that mexican flare. Consider adding a bit of chili powder for heat. I did not do this since I was serving this to little kids.
For the churro bites you will need:
- 1 angel food cake (store bought or make your own)
- 1/2 c. sugar
- 2 TB. ground cinnamon
- canola oil
To make the churros…
- Cube the cake into bite sized pieces (2″ cubes).
- Heat the oil on low-medium heat and fry the cubes until golden brown.
- Immediately toss the golden cubes in the cinnamon/sugar mix until covers in sugary goodness.
For the Mexican chocolate sauce you will need:
- 8 oz. semi sweet chocolate chips
- 1/2 c. heavy cream
- 2 TB. butter
- 1/2 tsp. vanilla
- 1/4 tsp. cinnamon
To make the Mexican chocolate sauce…
- Heat the heavy cream over medium-low heat until it’s just beginning to bubble–bubbles will start around the edge of the pot.
- Combine the chocolate, vanilla, and cinnamon in a bowl.
- Add the hot cream over to the chocolate mix and allow it to stand for about 30-60 seconds before whisking.
- Whisk until smooth and add butter. Whisk until butter has dissolved.
You will also need:
- Vanilla ice cream because why not?
The chocolate can be used as a dipping sauce for the churros and/or as a topping for the ice cream.
Happy Cinco de Mayo!!