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49 Commentaires

  21. While they are close I find Mexican churros more of a sweet pastry while Spanish ones are neutral but they make a contrast to whatever they go with. Two delicious but different experiences.

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  23. I would never think to incorporate queso fresco in a dessert let alone one like churros.

    Sometimes I just break a chunk off to eat as a snack in the day.

    I will ahve to try this recipe.

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  32. Pineapple upside down cake
    Ingredients

    1
    Betty Crocker™ Super Moist™ yellow cake mix
    1 1/4
    cup water (for cake mix)
    1/2
    cup butter, melted (for cake mix)
    3
    eggs (for cake mix)
    1/2
    cup butter (for topping)
    2/3
    cup packed brown sugar

    Whipped cream for garnish, if desired
    9
    maraschino cherries 9 without stems (optional)
    9
    slices pineapple from 14-ounce can, drained
    * Preheat oven to 350F. In a flameproof 9-inch cake pan, melt 1/3 cup of the butter over low heat. Sprinkle the brown sugar evenly over the butter and cook, stirring, until the sugar and butter are blended and there are no pools of melted batter, 2 to 4 minutes.
    * Arrange the pineapple on top of the caramel. Decorate with cherries if desired, placing them in the center of each pineapple slice. Set the pan aside.
    * In the work bowl of an electric stand mixer fitted with the paddle attachment, or in a large mixing bowl with a handheld mixer, place the flour, sugar, baking powder, and salt and mix on low speed until well combined. NOTE: Eva likes to use cake flour.  Add the remaining 1/3 cup of butter along with the milk and vanilla. Beat on medium speed for 2 minutes. Scrape down the sides of the bowl. Add the egg and beat on medium speed for 2 minutes. Pour the batter over the pineapple.
    * Bake until the cake is golden brown and a toothpick inserted in the center comes out clean, 40 to 50 minutes. Remove the pan from the oven and carefully tilt it in all directions to release the cake from the sides of the pan. Let cool in the pan for about 3 minutes. Turn the pan over otno a serving plate and let stand for 2 to 3 minutes. Carefully lift the pan off the cake. Use a spatula to remove any fruit that is stuck to the pan and place it on the cake. Serve warm or at room temperature.
    Pineapple upside down cake
    Ingredients

    1
    Betty Crocker™ Super Moist™ yellow cake mix
    1 1/4
    cup water (for cake mix)
    1/2
    cup butter, melted (for cake mix)
    3
    eggs (for cake mix)
    1/2
    cup butter (for topping)
    2/3
    cup packed brown sugar

    Whipped cream for garnish, if desired
    9
    maraschino cherries 9 without stems (optional)
    9
    slices pineapple from 14-ounce can, drained
    * Preheat oven to 350F. In a flameproof 9-inch cake pan, melt 1/3 cup of the butter over low heat. Sprinkle the brown sugar evenly over the butter and cook, stirring, until the sugar and butter are blended and there are no pools of melted batter, 2 to 4 minutes.
    * Arrange the pineapple on top of the caramel. Decorate with cherries if desired, placing them in the center of each pineapple slice. Set the pan aside.
    * In the work bowl of an electric stand mixer fitted with the paddle attachment, or in a large mixing bowl with a handheld mixer, place the flour, sugar, baking powder, and salt and mix on low speed until well combined. NOTE: Eva likes to use cake flour.  Add the remaining 1/3 cup of butter along with the milk and vanilla. Beat on medium speed for 2 minutes. Scrape down the sides of the bowl. Add the egg and beat on medium speed for 2 minutes. Pour the batter over the pineapple.
    * Bake until the cake is golden brown and a toothpick inserted in the center comes out clean, 40 to 50 minutes. Remove the pan from the oven and carefully tilt it in all directions to release the cake from the sides of the pan. Let cool in the pan for about 3 minutes. Turn the pan over otno a serving plate and let stand for 2 to 3 minutes. Carefully lift the pan off the cake. Use a spatula to remove any fruit that is stuck to the pan and place it on the cake. Serve warm or at room temperature.

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  45. The way Fany showed and told! I'm a baker by hobby and the one thing I find frustrating in reading recipes is how they don't show and tell consistencies. The way she explained the entire process seriously makes it easier for anyone to duplicate this at home. First time noticing Fany on the channel, more please!

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