Baked Churro Dulce de Leche Ice Cream Sandwiches

If you clicked over here because of the title of this post, you can stop rubbing your eyes. You read that correctly!

Most of the time, my recipe ideas come while I'm doing something else -- laundry, vacuuming, changing a diaper {I promise I won't tell you if that's the case...}. But sometimes when I'm having a hard time coming up with something new, I'll start playing word associations until inspiration strikes.

Cinco de Mayo... Mexico.

Mexico... cinnamon.

Cinnamon... churros.

Churros... fried.

Fried... tight jeans. {Sad face.}

Tight jeans... bake instead.

Baking... hot.

Heat... Ice Cream.

Ice Cream... Sandwich.

DONE.

And so, ta-da!

Baked Churro Dulce de Leche Ice Cream Sandwiches. You're welcome.

With Cinco de Mayo coming up {and the weather being pretty hot and steamy where I live}, this just evolved naturally. As will your trip to the grocery store to get the ingredients...

Lightened up cinnamon sugar churros are baked to form the base of these creative ice cream sandwiches. Though I originally intended to make my own dulce de leche ice cream, I wound up picking up a store bought version as a short cut. {Thank you, Häagen-Dazs!} Because you won't want to delay getting these in your mouth.



Baked Churro Dulce de Leche Ice Cream Sandwiches
Churros barely adapted from SprinkleBakes

1 cup water
2 tablespoons brown sugar
1/2 teaspoon salt
1/3 cup unsalted butter
1 cup all-purpose flour
2 large eggs
1 teaspoon vanilla extract
1/4 cup sugar
1 teaspoon ground cinnamon
Store bought Dulce de Leche Ice Cream

1. Preheat oven to 425 degrees. Prepare 2 baking sheets by lining with parchment paper. Set aside.

2. In a small saucepan, combine water, brown sugar, salt and butter and bring to a boil until butter is melted.

3. Remove from heat and add in the flour, stirring vigorously with a wooden or silicone spoon until it is fully incorporated. You should end up with a thick paste-like dough that pulls away from the sides.

4. Place the dough into the bowl of a stand mixer fitted with a paddle attachment and allow to cool for a minute or two. Mix in the vanilla extract. Crack in eggs one at a time, until they are fully incorporated and the batter is smooth {about 2 minutes}.*

5. Scoop mixture into a piping bag fitted with a large open star tip. Pipe a swirl or pinwheel shape -- I made mine about 2 1/2 inches in diameter -- leaving a few inches of room between each churro. Continue until you use up all of the dough. Remember, they'll be sandwiches so try to make them roughly the same size so they have a matching pair.

6. Bake for about 12-14 minutes or until puffed and brown. The insides should be moist but not completely doughy. Meanwhile, in a small bowl, mix together the sugar and cinnamon and set aside.

7. When the churros are fully baked, immediately toss them into the cinnamon sugar to coat.* Remove them and place onto cooled baking pan until ready to create sandwiches.

8. When the churros are cooled, take a scoop of dulce de leche ice cream and place it on one churro base. Top with another churro to create a sandwich and press lightly to adhere. Serve immediately or keep frozen until ready to serve.

Notes:
*You can pipe the dough right away, but I found that letting it sit for about 20-30 minutes allows it to firm up a bit and produces a nicer "swirl".

*If your cinnamon sugar is not sticking the the churro, spray the churro lightly with cooking spray {I just use my Misto} before tossing in the cinnamon sugar mixture.

Cinco de Mayo Fun at Bistro Ten Zero One

I had the pleasure of being a guest of Bistro Ten Zero One in West Palm Beach last week for a pre-Cinco de Mayo garden celebration. I had been wanting to visit the restaurant for some time, but since most of our eating is done at home, we hadn't had the opportunity! This was the perfect reason to stop by for a visit and get to check out the charming setting and festive eats.

Though the restaurant is located inside a Marriott property, it has an identity all its own with an ever-changing, ingredient-driven menu made possible by Chef Chris DeGweck. They hold monthly culinary events in their expertly cultivated garden {tended to by John Cerreta} featuring themes like Caribbean night and Greek BBQ.

The outdoor space is perfect for al fresco affairs throughout the cooler months of the year. Strings of lights hang above illuminating the paved courtyard, complete with a fire pit, casual seating areas and live music. Closer inspection will reveal the surrounding garden plots where you can find multitudes of herbs, vegetables and other interesting edibles.

We had a great time sampling Chef Chris' menu, which featured:

Mexican Carnitas

Texas Style Smoked Brisket

Beer Can Chicken

Housemade Tamales

Buracho Beans & Mexican Rice

Flea Market Mexican Corn

Salsas

For dessert, a station of cinnamon-sugar covered churros and individual portions of his spin on peach cobbler rounded out the offerings.

Having spent some time in San Antonio, Chef Chris was easily able to whip up a menu highlighting some of the best flavors of Mexican cuisine. His four years at Bistro Ten Zero One have been a well-received challenge, focused on changing the public perception that hotel dining means bland options and banquet food. Being able to flex his culinary muscles with themed events and some of the freshest local ingredients available {literally grown in their own back yard}, it's evident that he has been successful in drawing some attention to the tourist-heavy spot. 

This month {May 28} Bistro Ten Zero One will hold the final garden party before the steamy Florida summer begins. Themed "National Brisket Day", the gathering is sure to feature some meaty marvels! No reservations are required for the all-you-can-eat bash that includes beverages and cocktails for $30/person. 

Chef Chris was kind enough to share a simple recipe that you can easily make for your own Cinco de Mayo celebrations: Ahi Tuna Avocado Salad.  {If you need a visual, click here for a video!} The recipe is straightforward {read: very hard to mess up!}, fresh, and one could even say healthy {not including the chips that you'll eat it with. Wink.}! Warning: Chef is used to cooking for a crowd, so you may need to divide your recipe for a more family-friendly yield. :)

Need some more recipe ideas with a Mexican flair for hosting your own soiree? Check out some of my favorites {and see the links below to head to the recipes!}

Chocolate-Kahlua Mexican Wedding Cookies | Pepperjack Muffins with Guacamole "Frosting" | Mexican Street Corn

Poblano Corn Muffins with Chili-Honey Butter | Quinoa "Burrito Bowl" | Margarita Muffins

Chocolate Dipped Orange Segments with Chili Salt | Avocado + Grapefruit Salsa | Tex-Mex Three Bean Salad

A special thank you to my friends at Bistro Ten Zero One and Katy Lynch of Savor Tonight.

Ahi Tuna Avocado Salad

Shared by Chef Chris DeGweck of Bistro Ten Zero One, West Palm Beach, FL

15 avocados, pitted, peeled and rough diced 

6 Roma tomatoes, small dice
½ red onion, fine dice
4 limes, juiced
1 bunch cilantro, chiffonade {finely sliced into ribbons}
3 jalapeños, fine dice
Salt to taste
½ pound fresh tuna, diced

1. In a large bowl gently fold together all ingredients except tuna to combine.
2.  Fold in the fresh tuna.
3. Season to taste.

Serve with tortilla chips or your favorite crunchy snack!

Cinco de Mayo Recipe Collection

This weekend is sure to bring on lots of fun feasting and celebrating {not to mention boozing, let's be real} with Saturday marking both Cinco de Mayo and the Kentucky Derby.

Steve and I will be doing some celebrating in Clearwater for his cousin's wedding on the beach. With the big day taking place on May 5, the bride & groom decided to go with the Cinco de Mayo theme and run with it. I volunteered to help with the decor by making tissue paper fans to hang on each chair and, boy, has it taken a while. They aren't difficult to make, but it definitely takes some time to make 110 of anything.

As I folded, cut, and cursed stapled away, I got to daydreaming about creative dishes and treats {what else is new?} to go along with the theme.

It wasn't difficult to think of fantastic additions to a Cinco de Mayo menu... we LOVE Mexican {or Mexican inspired} food in this house.

There are Goat Cheese & Mango Quesadillas for an appetizer, lunch, or light snack...

Pardon the pic... this is from 1 year ago, BGC. {Before good camera} ;)

Or Bean & Cheese Tostadas with Nectarine Salsa for a crunchier tortilla treat...

A hearty and satisfying dish of Chicken with Tomatillo & Cilantro Sauce ...

Or a simple side of Pineapple Cilantro Quinoa...

Once again... super old pic.

So many options! And now let's get to the really good stuff: Dessert.

But first, let's start with a cocktail, shall we?

Um, yeah. That's homemade coffee liqueur. I had a little fun playing kitchen bartender and made my very own batch. There are lots of different versions out there {some vodka-based, some rum-based}, but some of the recipes I found required too much waiting... up to three weeks.

While I'm sure all that waiting produces a fabulous result, who has time for all that patience? Not me! This recipe is pretty much instantly ready for consumption. Or for adding as an ingredient to these:

What better way to celebrate Cinco de Mayo/Wedding weekend than with Chocolate-Kahlua Mexican Wedding Cookies?

These classic cookies are slightly sweet, crumbly, and perfect. While they are normally seen in the non-chocolate variety, I liked that the cocoa in this version added a unique twist to an old favorite.

Though I added two tablespoons of homemade coffee liqueur, the flavor remained very subtle. If you're looking for more of a punch, you could try adding store bought Kahlua. And for extra flair, 1/4 teaspoon of cinnamon {oooh... and while we're at it... maybe a pinch of chili powder?! Sorry, carried away...} would bump up the Mex-factor. 

If you're still looking for some more dishes to satisfy your Mexi-cravings, there are oodles of recipes popping up on some of my favorite blogs {or in their archives} that look absolutely fiesta worthy:

Appetizers & Snacks:

Loaded Turkey Santa Fe Baked Potato Skins from Skinny Taste

Vegan Baked Taco Dip from This Homemade Life via Baked Bree

Queso Blanco Dip from Mel's Kitchen Cafe

Black Bean Salsa from The Pastry Affair

Chili-Lime Roasted Chickpeas from Willow Bird Baking

Mains:

Tequila-Orange Grilled Shrimp from Tracey's Culinary Adventures

Spicy Avocado & Chicken Enchiladas from The Novice Chef Blog

Crockpot Chicken Tacos with Chipotle Cream from Sing for your Supper

Albondigas Soup from Simply Recipes

Chipotle Honey-Lime Pork Tenderloin by Beantown Baker

Decadence:

Toasted Coconut Tres Leches Cake from Heather's Dish

Mexican Buñuelos from Mexico in My Kitchen

Mexican Brownie-Bottom Cheesecake from Pennies on a Platter

Margarita Cupcakes from Brown Eyed Baker

Libations:

Pineapple Margaritas or Guava Margaritas from Confections of a Foodie Bride

Horchata con Cognac from 12 Bottle Bar

Mexican Chocolate Shots from Snappy Gourmet

Corona Beer Popsicles from Bakers Royale

{Non-alcoholic} Strawberry Agua Fresca from Eat, Live, Run

No matter what you are celebrating this weekend, these recipes should kick start some scrumptious foodie fun!

Quick Homemade Coffee Liqueur

3 tablespoons ground espresso {I use Cafe Bustelo - not instant}

1 1/2 cups water

1/2 cup granulated sugar

1/2 cup brown sugar

1 tablespoon vanilla extract

1/3 cup dark rum {or vodka if you're not a rum fan}

Brew coffee using 3 tablespoons ground espresso & 1 1/2 cups water in your coffee maker {or french press or however you normally make coffee}.

In a small saucepan over medium-high heat, combine hot coffee and both sugars. Bring to a boil. Reduce heat and allow to simmer for about 8 minutes, until sugars are dissolved and liquid is slightly syrupy.

Remove from heat and add vanilla and rum {or vodka}. Mix thoroughly.

Store in an airtight container or bottle in refrigerator.

Chocolate-Kahlua Mexican Wedding Cookies

Adapted from Southern Living

1/2 cup powdered sugar

2 tablespoons unsweetened cocoa powder

1/2 cup butter, softened

3/4 cup all-purpose flour, plus 1 tablespoon

1/4 cup granulated sugar

1/4 cup unsweetened cocoa powder

2 tablespoons coffee liqueur {or store bought Kahlua}

1/2 cup finely chopped pecans, toasted

Preheat oven to 400 degrees.

In a medium bowl, combine powdered sugar and 2 tablespoons of unsweetened cocoa powder. Set aside.

In a dry add pecans and toast lightly until fragrant, 4-5 minutes. {Careful not to burn.} Remove from heat and add to a food processor along with 1 tablespoon flour. Pulse until finely ground, but not turned into paste.

In the bowl of a stand mixer, cream butter and sugar. Mix in coffee liqueur and combine. Add flour and 1/4 cup cocoa powder, then pecans until just combined.

Using a tablespoon or small cookie scoop, scoop out dough and quickly roll into approximately 1 inch balls. Place on an ungreased cookie sheet.

Bake for 10-12 minutes until just set. Remove from oven and allow cookies to cool slightly.

While still warm, roll each cookie in powdered sugar/cocoa powder mixture and set onto a wire rack to cool completely.