Archive of ‘Desserts and Sweets’ category

Churros 101: The Spanish Churro and a Chocolate Dipping Ganache

Let’s get international darlings! This week is devoted to a street food popular the world-over, the churro. I have two fabulous recipes for you to show the difference between – as far as I know – the two major styles of churros. Today’s post focuses on the Spanish style churro, which I first recall trying with my father on a trip to visit family in southern Spain.

Goodie Godmother Spanish Churros y Chocolate

We stayed at a lovely resort on the Mediterranean near his great uncles. I adored starting my day with a little cafesito (coffee with milk), an assortment of jamon y queso (Spanish hams and cheese, mmm…. manchego and iberico), and the most adorable little churros I had ever seen. Unlike the American/Mexican style of churro, these tiny ribbon treats were not coated in cinnamon sugar. They were just a lovely perfectly fried piece of dough to pair with coffee or hot chocolate (should that be your morning beverage of choice). Having breakfast while overlooking the Mediterranean and hanging out with my favorite father on the planet probably made them taste a little better too. I’m definitely my daddy’s girl (Princess A is too with the Godfather, must be a firstborn thing).

Churros y chocolate recipe on Goodie Godmother

I looked for these churros later for a tapas night at home or a continental style breakfast with the Godfather to no avail but never actually thought of making them. I would however frequently bake a small baguette to slice and toast so I’m not sure why that seemed simpler than making churros, but when my mom asked me to figure out how to make them (easily) because my dad was craving some, you know I couldn’t say no.

Spanish Style Churros Recipe

I’ve added a bonus recipe for a chocolate dipping ganache that makes enough for civilized churro dipping and a few “quality control” spoonfuls. 😉

Spanish Churros & a Chocolate Dipping Ganache
Prep time
Cook time
Total time
Spanish style churros y chocolate, a quintessential treat in Spain
Recipe type: Dessert
Cuisine: Spanish
Serves: 4
  • 1 cup water
  • 1 tbsp sugar
  • 1 cup flour
  • 1 tsp baking powder
  • ½ tsp salt
  • ½ tsp vanilla extract
  • 3 cups vegetable oil for frying
  • 4 ounces chopped semisweet or bittersweet chocolate
  • 2 ounces heavy cream
  1. Heat the water and sugar in a small sauce pan until sugar is dissolved.
  2. Mix the dry ingredients in a mixing bowl
  3. Place your oil in a small sauce pan over medium heat.
  4. Add the water and sugar mixture slowly to the bowl, add the vanilla extract, and stir with a wooden spoon until the dough comes together. It will be very wet. Set aside to rest while you make the chocolate ganache for dipping. If you aren't making the ganache, allow the mixture to rest 4-5 minutes so you can put it in your piping bag.
  5. Make the ganache by putting the finely chopped chocolate and heavy cream in a microwave safe bowl. Microwave on 50% power for 1 minute, stir. Continue to microwave at 50% power in 20 second intervals, stirring after each, until the chocolate is smooth. Set aside.
  6. By now your oil should be ready, so spoon your churro batter into a piping bag and cut off the tip. A freezer-quality zip top plastic bag with a corner snipped off works just as well.
  7. Pipe a little ribbon of dough into your batter, creating whatever shape you like. I made a few looped ribbons, but found I preferred little swirls. Don't make them too large and don't allow the ribbons to turn into giant gobs of dough or they will take a while to cook.
  8. Cook 2-3 minutes on each side until the churros are a golden brown and cooked through. Remove with a slotted spoon to a paper-towel lined dish.
  9. Serve with dipping chocolate, your favorite warm beverage, or even a dusting of powdered sugar or a lemon glaze (a suggestion from one of my recipe testers - yum!)



Salted Caramel Chocolate Lava Cake

This post updated January 2016 as part of the #ThrowbackThursday photography project where I add delicious new photos to already delectable recipes. Enjoy!

Make salted caramel lava cakes at home with this easy recipe! A delicious Valentine's Day dessert idea brought to you by GoodieGodmother.comThe Godfather and I have always stayed in for Valentine’s Day… remember the 17 hour key lime cheesecake I mentioned in this post? That was from our first Valentine’s Day together. At first we alternated years cooking for each other, but it’s devolved into us just making a meal together and enjoying it with a movie or some board games. This year we’ve decided on dim sum if you’re curious. Some we’ll try to make and some we will outsource to the Trader Joe’s frozen food section since it’s our first Valentine’s Day with the little one.  (more…)

Cranberry Dark Chocolate Breakfast Cookies

This post for Cranberry Dark Chocolate Breakfast Cookies updated April 2016 as part of the #ThrowbackThursday photography project where I add better photos to already delicious recipes! Enjoy!

Loaded with oats, nuts, dried cranberries, and dark chocolate, these make-ahead breakfast cookies are freezer-friendly & pair perfectly with a latte or milk. Recipe on

I thought I’d have plenty of time to relax and catch up on my blogging over maternity leave… I’m off for a few weeks with just an infant at home, I’ll have plenty of time! How much work could one tiny human be?

I hear those of you with children laughing. It’s okay, you were right, they’re a lot more time consuming than one would think, but that’s partially because they’re so cute! How do you say no to an infant napping on you?

A quick recap of where I’ve gone the past few weeks… (more…)

Caramel Apple Cheesecake with Crunchy Streusel Topping

This post updated December 2015 as part of the #ThrowbackThursday photography project where I add new photos to early recipes. Enjoy!

Caramel Apple Cheesecake - A creamy vanilla bean cheesecake on a cinnamon graham crust topped with a homemade apple pie filling, a crunchy streusel topping, and liberally drizzled with caramel sauce! Get the recipe on

Happy 2014 darlings! I know we technically haven’t entered the new year until midnight, but there’s nothing wrong with a little early celebration, right? And I’m giving you the perfect decadent little dessert recipe to enjoy before those resolutions kick in tomorrow.

photo 1 

2013 has been an incredible year, thank you for sharing it with me (all 8 of you who read

Tonight, we will celebrate the new year with my parents, who are visiting, in our usual quiet style – tapas, movies, and board games at home. I hope you all enjoy celebrating in your own manner safely with people who make you smile. May the next year be filled with joy, love, blessings, and fulfilled resolutions for those who make them! this!). My “baby”, Goodie Godmother, grew from an idea on a piece of paper to a thriving little business, the Godfather and I found we were going to grow our family by one human child (adding to our fur baby Dolce and my business baby), and the latter part of the year brought news of yet more changes in 2014!

Caramel Apple Cheesecake - A creamy vanilla bean cheesecake on a cinnamon graham crust topped with a homemade apple pie filling, a crunchy streusel topping, and liberally drizzled with caramel sauce! Get the recipe on

Miss A will be the first major change – she hasn’t come yet for those on baby watch – then my next youngest sister will be celebrating her wedding this summer, and our little clan will be relocating. The Air Force has decided it’s time for us to add a little sparkle someplace new. We’re still here for a few months yet, so don’t panic!

Caramel Apple Cheesecake (1 of 2)photo 3I stopped making resolutions a long time ago for the New Year, but I do take some time to reflect and evaluate choices from time to time, and given the season, one of those times always falls around the New Year. This year, I am choosing to:

  • Continue to find the joy in the everyday things
  • See the positive aspects of every situation
  • Continue to remove unnecessary negativity from my life – people, situations, etc
  • Find beauty in the unexpected
  • Try to invest more time with those who matter and keeping in touch with friends (I’m awful about it, I’m sorry!)
  • Understanding my own limits. I’m very good about working myself to exhaustion behind the scenes. I’m thankful the Godfather is so incredibly supportive, but I want to teach my daughter about balance and I can’t if she doesn’t see it at home first.
  • Blog more! It’s embarrassing to see the number of recipes I have photographed and in queue with no posts written for publication.

Caramel Apple Cheesecake - A creamy vanilla bean cheesecake on a cinnamon graham crust topped with a homemade apple pie filling, a crunchy streusel topping, and liberally drizzled with caramel sauce! Get the recipe on

If you’re up for sharing, I’d love to read your plans for the next year!photo 5Caramel Apple Cheesecake - A creamy vanilla bean cheesecake on a cinnamon graham crust topped with a homemade apple pie filling, a crunchy streusel topping, and liberally drizzled with caramel sauce! Get the recipe on

And now… the recipe you will “need” for tonight or in a few months when it’s time for a party and sweet indulgence.

Caramel Apple Vanilla Bean Cheesecake with Streusel Topping
Cook time
Total time
Serves: 16 servings
Crust Ingredients
  • 10 ounces graham cracker crumbs
  • 1 stick unsalted butter
  • ½ tsp kosher salt
  • 1 tsp ginger
  • 1 tbsp cinnamon

Cheesecake Ingredients
  • 5 8-ounce packages cream cheese
  • 1 tsp ginger
  • 1 ½ cups sugar
  • 3 vanilla beans, scraped
  • 4 eggs
  • 2 tbsp fresh lemon juice

Streusel Topping Ingredients
  • ¾ cup brown sugar, packed
  • ½ cup all-purpose flour
  • ¾ cup rolled oats
  • 2 tsp cinnamon
  • 1 tsp ginger
  • ½ tsp salt
  • 1 stick unsalted butter, melted

Apple Pie Topping
  • 3 Granny Smith Apples
  • ½ stick unsalted butter
  • 2 tbsp lemon juice (approx the juice of ½ a lemon)
  • ½ cup brown sugar, packed
  • 1 tbsp cinnamon
  1. Preheat your oven to 425 F.
  2. Mix the crust ingredients* and press into a 9" springform pan, going up the sides. Wrap the outside of the pan with aluminum foil. Set crust aside while you make the filling.
  3. Beat the cream cheese, sugar, ginger, flour and vanilla beans in a stand mixer fitted with the paddle attachment. Add eggs one at a time, scraping bowl after each addition, then slowly add the lemon juice and mix until smooth.
  4. Pour the filling into the prepared pie crust and place into a water bath. Basically, fill a larger pan with water about halfway up the sides of the cheesecake pan. Then, carefully place the whole thing in the oven and shut the door.
  5. Bake for 15 minutes at 425, then - without opening the oven door - reduce the heat to 350 and bake an additional 50-60 minutes until the cheesecake is set on top but still jiggles slightly. Don't over bake.
  6. Turn off the oven, crack the door open and leave the cheesecake be for 30 minutes, then remove from the water bath and place on a wire rack to cool for an additional 30, then place in the refrigerator to chill for at least 2 hours. You want to bring the temperature down slowly to prevent cracking on your cheesecake's surface. This won't matter so much if you choose to top the cheesecake with the apples, streusel and caramel, but if you leave all parts of the cheesecake separate to be added to individual slices as preferred by those enjoying, you'll want a pretty cheesecake.

While your cheesecake is baking and cooling...Make the apple pie filling:
  1. Peel and slice the apples while you melt the butter in a large skillet.
  2. Mix the apples with the sugar, lemon juice, and spices
  3. Add to skillet and stir occasionally until apples are tender.
  4. Set aside and use to top cheesecake just before serving. I like to serve the topping warm.

Make the streusel:
  1. Preheat the oven to 375 F
  2. Mix all streusel ingredients in a bowl and arrange in a thin layer on a cookie sheet lined with parchment paper
  3. Bake 20-30 minutes until crunchy, stirring and checking at the 10 minute, 20 minute, and 25 minute marks to prevent burning.

  4. Top with your favorite caramel sauce or make your own usingthis recipe.
- The crust for this recipe may seem a little crumbly, but it will hold together very well after baking.
- If you'd like a more firm cheesecake, add 2-3 tbsp all-purpose flour to the cheesecake filling. As written, it will look a little more jiggly at the end of the baking time, but as you can see in the photos, sets fully when chilled.

Find this link and other great ideas on Way Back Wednesday

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