Homemade Churros with Dipping Sauce

If there’s one thing I know I love it’s fried dough. dipped in sugar. then dipped in chocolate. 😛

What better way to celebrate Cinco De Mayo than with a homemade churro! Cinco De Mayo, is not Mexican Independence Day, like many may believe. It is the celebration of the Mexican Army’s victory over the French forces in the Battle of Puebla (thank you, Wiki :))IMG_9324

I remember making Churros for the first time when I was 17 or 18. It was when I was working at my family’s grocery store and a customer brought some in. She told me how easy they were to make, and shared her recipe. I have since lost that recipe (boo!) but I have come across several online and have made some adjustments to mimic the one I remember eating almost 10 years ago!

homemade churro

This recipe is brought to you by, Fred Meyer Stores! All content, ideas and words are my own. Thanks for supporting the sponsors who allow me to create and share these fun, new recipes! They help keep this blog going 🙂 

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5.0 from 4 reviews
Homemade Churros with Dipping Sauce
Prep time: 
Cook time: 
Total time: 
Serves: 2 dozen
  • 1½ tablespoons granulated sugar
  • 1 cup water
  • ½ teaspoon salt
  • 2 Tablespoons vegetable oil
  • 1 cup all-purpose flour
  • 2 quarts oil for frying
Cinnamon Sugar
  • ½ cup granulated sugar
  • 2 teaspoon ground cinnamon
Chocolate dipping Sauce
  • ¾ cup chocolate chips or chopped chocolate
  • ½ cup heavy cream
  • ½ teaspoon ground cayenne pepper (optional)
Cinnamon Sugar
  1. Combine ½ cup sugar with the cinnamon in a shallow bowl. Set aside.
  2. Line a plate with paper towels.
  1. In a small saucepan over medium heat, mix together the water, 1½ tablespoons sugar, salt and 2 tablespoons vegetable oil.
  2. Bring the mixture to a boil then remove it from the heat.
  3. Stir in the flour. Mix until it forms a ball.
  4. Heat vegetable oil in a large, heavy-bottomed pot set over medium-high heat until it reaches 350 degrees.
  5. Transfer the dough to a cloth pastry bag fitted with a large star tip.
  6. Pipe the dough over the oil to a length of about 4 inches. Using a very sharp knife, cut the churro into the oil.
  7. Transfer the churros to the paper towel-lined plate to drain, then roll them in the cinnamon sugar mixture.
Chocolate Sauce
  1. Place the chocolate chips and cayenne in a bowl.
  2. Warm the heavy cream in small saucepan.
  3. Pour the warmed heavy cream over the chocolate. Let it sit for a minute then stir to combine.
  4. Serve and enjoy!


homemade churro

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Vietnamese Salad with Peanut Dressing

Today is hot. I mean close to 90 degrees hot. Yes, in April. Yes, in Seattle. Yes, global warming is real. 

I had absolutely no intention of turning my oven or stove on today, so I decided to make a large salad and call it dinner. After a weekend of eating, a salad was the right call. 

         vietnamese salad with peanut dressing 

I had picked up some beautiful vegetables and decided on a super easy peanut dressing to top off the salad. Yay for easy dinner ideas (grilled chicken would be a great addition to this 🙂

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Roasted Beet Yogurt Dip

After a wonderful week with family in Michigan, celebrating my sisters bridal shower, enjoying my moms kibbeh, my grandmothers date cookies and tons of burgers, I am ready for some clean eating. 

Don’t confuse this with a diet or anything. I just want to enjoy something light for the next  few days. I began this light eating with some cold pressed juices from Drought in Ferndale before I headed back to Seattle. I continued once I was home with some Suja green juice.

drought green juice

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Easy Shakshuka

Brunch has become one of my favorite weekend meals. Eggs, cheese, bread and sweet treats that are usually saved for dessert are some of the things you will find on our brunch menu. 

Shakshuka has made its way into American Brunch culture and I am SO glad! Shakshuka is a traditional Tunisian dish of eggs poached in a spicy tomato sauce, served with bread (to help mop up all the sauce).

This shakshuka is made easy with the start of a strong spicy sauce from Private Selection.


For those a but afraid of spice,

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Citrus Olive Oil Cake

One of my all time favorite cakes. This cake takes me back to my childhood and reminds me of home. 

As a child, I spent a lot of time at my grandparents home. My Tata (grandmother) would always have a sweet treat waiting for us. She definitely passed this down to my mother Hala, who has shared this with my sisters and I. 

I was invited by the incredible Rachel Belle, to cook during an Episode of Seattle Kitchen.  You can listen here 🙂 I made a citrus olive oil cake to share with them. 

Seattle Kitchen

Photo by Herschell Taghap

Here is my recipe

5.0 from 2 reviews
Citrus Olive Oil Cake
Prep time: 
Cook time: 
Total time: 
Serves: 8-10 servings
  • 1¾ cup AP flour
  • 1½ teaspoons baking powder
  • ½ teaspoon kosher salt
  • 2 large eggs
  • 1½ cups granulated sugar
  • ¾ cup mild extra virgin olive oil
  • ¾ cup fresh navel orange juice (about 3-4 oranges)
  • 2 tablespoons orange zest
Whipped Cream
  • 2 cups heavy whipping cream
  • 1 teaspoon orange zest
  • 1 teaspoon lemon zest
  • ¼ cup Dry roasted unsalted Pistachios (optional)
  1. Preheat oven to 350 degrees
  2. Line a ¼ sheet tray with parchment and spray with non stick spray.
  3. Sift together flour, salt and baking powder. Set aside.
  4. In the bowl of a stand mixer with a paddle attachment beat together eggs and sugar until light and fluffy.
  5. While the mixer is running on low speed, slowly pour in the olive oil. It is important to do this very slowly to allow the oil to emulsify with the eggs and sugar.
  6. Add in the flour mixture and orange juice until incorporated (being careful not to over mix)
  7. Pour batter into the sheet tray and bake for 45-50 minutes or until golden brown and cake tester comes out clean.
  8. While the cake is cooling, whip your heavy cream and zest with a whisk attachment.
  9. Top cake with whipped cream and pistachios (if desired) and enjoy 🙂


I candied kumquats to add to this dish. I placed sliced kumquats in  1/2 cup orange juice and 1/4 cup sugar and brought to a boil. I then rolled the kumquats in granulated sugar and allowed to dry. I used the remaining liquid and brushed the top of the cake for additional moisture 🙂 


Photo by Herschell Taghap
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