churros + hot chocolate

happy new year!!!!! it feels like it has been forever since i posted to the blog. i took a much needed break over the holidays to spend time with both friends & family. we had such a wonderful christmas! after christmas, justin & i spent a few days in the city before returning to reality. even though the holidays are over, we still have several months of chilly days & nights ahead. let's be real, winter pretty much just started. so i think the best way to stay warm all season long is with a cozy drink in hand at all times & a sweet treat!

today i am frying us up some fresh cinnamon churros & pairing them with ghirardelli's double chocolate premium hot cocoa. the two go together so well. instead of a chocolate or caramel sauce, i love dipping the churros right into the hot chocolate itself. it soaks up all the chocolate goodness in each bite. all you need to make ghirardelli's hot chocolate is the powder & warm milk. to make the churros, i recommend frying them in a dutch oven (like i do) if you don't have a deep fryer. i find the dutch oven works best at retaining the oils heat. i do recommend using a thermometer though, as you don't want the oil getting too hot & splashing. it is a cheap investment & will save you from burt or undercooked churros.

*note: if you are dairy-free, simply use a plant based milk (almond, coconut, rice, soy or oat milk) for the hot chocolate & replace the butter with equal parts vegan butter.

• ingredients

• 1 cup water

• ½ cup unsalted butter

• 1 teaspoon pure vanilla extract

• 1 tablespoon + 1 cup granulated sugar

• pinch of salt

• 1 1/2 cups all-purpose flour, sifted

• 2 eggs, whisked

• 2 teaspoons ground cinnamon

• canola oil, for deep frying

• ghirardelli's double chocolate premium hot cocoa, for serving

directions

• in a saucepan over low heat melt the butter. whisk in the water, vanilla, tablespoon of sugar & salt until blended.

• add the flour & mix until dough comes together. let rest until room temperature.

• once the dough has cooled, stir in the eggs until fully incorporated. transfer to a piping bag fitted with a large star tip. set aside while you heat the oil.

• in a separate bowl, toss together the remaining sugar & cinnamon.

• fill a dutch oven with 2 inches of oil. using a thermometer, heat to 325-350 degrees. line a plate with paper towel.

• pipe the churro dough to desired length & fry 2 to 3 at a time for 2 minutes, or until the outside is golden brown.

• remove from fryer & transfer to prepared plate.

• dip in the cinnamon sugar mixture while churro is still warm.

• repeat until you are out of dough.

• serve with ghirardelli's hot chocolate!

this post was created in partnership with ghirardelli!

gingerbread mocha latte cupcakes

only 8 more sleeps till christmas!!!! i am in love with how these cupcakes turned out. they are so cute! between my woodland themed gingerbread buche de noel & these gingerbread mocha cupcakes, i think i am on a role for holiday themed desserts! after all, it is my favourite baking season & i am an enthusiast for all things christmas.

these cupcakes feature a gingerbread, coffee & chocolate flavour with a whipped vanilla buttercream. just like a mocha latte! i like to add a touch of whipping cream to the buttercream to make it extra light & fluffy. i topped each cupcake off with a gingerbread cookie & striped straws to make them extra festive. plus a touch of bob's red mill's coarse turbinado sugar as the sprinkles. i love using a more natural sprinkle, especially in a treat like this as i always use raw sugar in my coffee too.

so bring these cupcakes to your next holiday party, as a special treat for your co-workers (bonus points) or make them while you binge watch christmas movies! adults & kids will have so much fun decorating these cupcakes.

xo

ingredients

for the gingerbread mocha cupcakes

• 1/2 cup vegetable oil

• 3/4 cup light brown sugar, packed

• 2 tablespoons molasses

• 1 large egg

• 1/4 cup full-fat yogurt

• 1/4 cup strong brewed coffee

• 1 teaspoon vanilla extract

• 1 1/4 cup bob's red mill all purpose flour

• 1/4 cup cocoa powder

• 1/2 teaspoon bob's red mill baking powder

• 1/2 teaspoon bob's red mill baking soda

• 1/4 teaspoon fine salt

• 1 teaspoon ground ginger

• 1/2 teaspoon ground cinnamon

• 1/4 teaspoon ground cloves

• 1/4 teaspoon ground nutmeg

for the vanilla buttercream

• 1 cup unsalted butter, softened

• 3-4 cups powdered sugar, or to taste

• 1 teaspoon vanilla extract

• 2 tablespoons whipping cream

• 12 gingerbread men, for topping

• 4 red & white twisted straws, cut into 12 pieces

• bob's red mill coarse turbinado sugar, for sprinkeling

directions

• preheat oven to 350 degrees. line a 12 cup muffin tray & set aside.

• in a large mixing bowl whisk together the oil, sugar, molasses, egg, yogurt, coffee & vanilla extract until well blended.

• stir in the flour, cocoa powder, baking powder, baking soda, salt, ginger, cinnamon, cloves & nutmeg. beat until batter is silky smooth, about 2 minutes.

• evenly divide mixture amongst the prepared muffin tray & bake for 18-20 minutes. let cool completely before frosting.

for the vanilla buttercream

• in the bowl of a stand mixer fitted with the paddle attachment add butter & sugar. beat until fluffy, about 5 minutes.

• add the vanilla & whipping cream. beat an additional 60 seconds, until the cream is fully incorporated.

• transfer to a piping bag fitted with a star tip. pipe each cupcake as desired. top with a gingerbread cookie, twisted straw & a sprinkle of turbinado sugar.

this post was created in partnership with bob’s red mill!

dulcey pear tart

if you are looking for a show stopping dessert to serve over the holidays, look no further! this dulchey pear tart is seasonal & so pretty. if it looks intimidating, i promise you it isn't! a little more time consuming then throwing sliced pears in a pie or tart pan, but you wouldn't believe how easy it is to make this rose look. the key is to slice the pear into half moons & use your sharpest knife to ensure thin clean cuts. serving this one of a kind dessert, will take your hosting skills to a whole new level.

to celebrate the holiday season, this month i am partnering with wusthof canada to giveaway a holiday starter pack! the giveaway ends this week so you better enter quick. the contest is on instagram, but the link to enter can be found right here. the holiday starter set would make for the perfect gift too. every kitchen needs a versatile & top notch knife. the kit includes an 8" classic cook's knife, 9" honing steel, black flex cutting board & protective blade guard. all of wusthof's knives are made in germany with a ergonomic handle design, perfect for both the home cook & professioal chef. enjoy the recipe below! happy holiday baking!

ingredients

for the tart dough

• 1 1/4 cup all purpose flour, sifted
• 1/4 cup turbinado sugar
• 1/2 cup unsalted butter, cold & cubed
• 1 egg, whisked
• 1 teaspoon pure vanilla extract

for the filling

• 1/2 cup dulche de leche
• 5 d'anjou pears, thinly sliced into half moons
• 2 tablespoons unsalted butter, melted
• 1/4 cup turbinado sugar
• 1/4 teaspoon ground cinnamon

directions

for the tart dough

• in a large mixing bowl stir together the flour & sugar until blended.
• add the butter & work in using your hands until a pea sized crumb mixture is formed.
• in a separate bowl whisk together the egg & vanilla extract.
• add to mixing bowl & work in the wet ingredients until a dough comes together.
• shape into a disc, wrap in cling wrap & refrigerate for a minimum of 60 minutes to rest.
• once dough has rested, roll out to a 1/4 inch thick & gently transfer to an 8 by 2 inch tart pan. shape dough to pan & trim any excess edges. place in the refrigerator to chill while you prepare the filling.

for the filling

• preheat oven to 350 degrees.
• spread the dulche de leche evenly over the prepared tart crust.
• working from the outside edges to the center, layer the sliced pears in a circular pattern. repeat until the center is reached.
• brush pears with butter. evenly sprinkle with the sugar & cinnamon.
• bake for 20 to 25 minutes, or until the pears have cooked throughout.
• let cool to room temperature before serving.

this post was created in partnership with wusthof canada!