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9 Inch Cake Pan

I love this cake pan because it is made of heavy gauge aluminized steel to provide even heat distribution and consistent baking results. PLUS it’s dishwasher safe!

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How To Make Flan De Calabaza

I’ve made dozens of flan recipes over the years, but this pumpkin version is one of my family’s favorites. I actually thought it would be too dense at first since I added an entire 15 ounce can of pumpkin puree. But I gotta say… I was IMPRESSED.

This flan de calabaza has a pudding-like, creamy consistency with tons of real pumpkin flavor (not pumpkin spice, I’m not a fan 🙅🏻‍♀️). It’s the perfect dessert for the Fall season (or whenever the craving strikes). The full recipe is below!

🍮 P.S. I tried using a 1.5 qt flanera for this pumpkin flan (as one does for flan) but the mixture did not fit. That’s why I opted for a 9-inch cake pan and it worked perfectly!

🎃 Btw, a jiggly flan is what we want! If the outer rims look set but the middle jiggles like Jell-O when you gently shake the pan, the flan is done. Don’t over-bake it. The flan will continue to set as it cools at room temperature. The rest of the process continues in the fridge as it chills. If it is watery, meaning it is not jiggly but liquidy, continue to bake for 5-10 minutes until no longer liquidy.

If your family reacts anything like mine did, be ready for seconds. And if you want to keep the fall baking vibes going with a batch of pumpkin chocolate chip cookies. They’re soft, spiced, and perfect for using up that other can of pumpkin purée you have in the pantry!

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Flan de Calabaza (Classic Cuban Pumpkin Flan)

Flan de Calabaza (Pumpkin Flan) is rich, creamy, and full of real pumpkin flavor. No pumpkin spice here. Made with pumpkin purée, sweetened condensed milk, and evaporated milk, it bakes into a silky custard with a glossy, amber caramel. The consistency is smooth and pudding-like, just how flan should be. It’s the ultimate Fall dessert that’s simple enough to make year-round.

Course Dessert

Cuisine Cuban

Keyword flan de calabaza, pumpkin flan, pumpkin flan recipe, pumpkin recipes

Prep Time 15 minutes minutes

Cook Time 1 hour hour

Chilling Time 4 hours hours

Total Time 5 hours hours 15 minutes minutes

Servings 12 servings

Calories 238kcal

Author Jamie Silva

Equipment

• 9-inch Round Cake Pan

Ingredients

• 1 cup granulated sugar
• 14 ounces sweetened condensed milk
• 12 ounces evaporated milk
• 15 ounces pumpkin purée (Libby's is the best brand)
• 5 large eggs room temperature
• 1 tablespoon vanilla extract
• 1/2 teaspoon ground cinnamon
• 1/4 teaspoon ground ginger
• 1/4 teaspoon nutmeg
• Pinch of salt

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Instructions

• In a saucepan, melt sugar over medium-high heat, stirring constantly to prevent burning until it turns an amber color. Don’t walk away. Sugar can burn so easily.
• Once you get liquid gold, remove it from the heat and pour the caramel into a 9-inch round cake pan, moving it around to coat the bottom of the pan.
• Preheat the oven to 350°F.
• Make sure all your ingredients are at room temperature. In a high-speed blender, add sweetened condensed milk, evaporated milk, pumpkin purée, eggs, vanilla, spices, and salt. Blend until smooth.
• Pour the milk mixture over the set caramel in the round cake pan*.
• Place the cake pan in a large roasting pan. Carefully fill the roasting pan with about 2 inches of hot water.
• Bake the flan for 60 minutes or until the center is just set. If the outer rims look set but the middle jiggles like Jell-O when you gently shake the pan, the flan is done.
• If it is watery meaning it is not jiggly but liquidy, continue to bake for 5 minutes until no longer liquidy. Remember jiggly is OK. It's what we want. Do not over bake or you run the risk of it getting a rubbery texture. The flan will continue to set as it cools and the rest of the 'setting' process will continue in the fridge.
• Carefully remove the pan from the water bath and allow it to cool at room temperature. Place the flan in the fridge for at least 4 hours or overnight so the flan can fully set.
• Remove the pan from the fridge. Run a knife around the sides of the round pan to slightly loosen the flan.
• Place a large plate on top of the round pan and invert the pan (flip it over) so the flan transfers onto a large plate. Slice, serve, and enjoy!

Notes

Please note: I tried using a 1.5 qt flanera for this pumpkin flan (as one does for flan)… but the mixture did not fit. That’s why I opted for a 9-inch cake pan, and it worked perfectly!

Nutrition

Serving: 1slice | Calories: 238kcal | Carbohydrates: 37g | Protein: 8g | Fat: 7g | Saturated Fat: 4g | Polyunsaturated Fat: 1g | Monounsaturated Fat: 2g | Trans Fat: 1g | Cholesterol: 97mg | Sodium: 152mg | Potassium: 314mg | Fiber: 1g | Sugar: 35g | Vitamin A: 5784IU | Vitamin C: 3mg | Calcium: 190mg | Iron: 1mg

The post Flan de Calabaza (Cuban-Style Pumpkin Flan) appeared first on A Sassy Spoon®.

Brazo gitano, which translates to “gypsy’s arm” in English is known for its whimsical name because it resembles the twisted shape of a gypsy’s arm. It’s a playful name for a dessert that’s as visually appealing as it is delicious (kinda like guava cheesecake). Can you tell I love desserts made with guava?!

In this recipe, I’m walking you through the steps to create a soft, fluffy guava cake that you spread with sweet guava filling, roll, and dust with powdered sugar.

Let’s make it!

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Half Sheet with Wire Rack

This half sheet with the wire rack is the perfect size for this Guava Swiss Roll. Line with parchment paper and clean-up will be a breeze!

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Step-By-Step Instructions

Just like my guava and cheese empanadas, we’re going to keep the steps for making this guava cake foolproof with these easy-to-follow steps!

Love guava as much as I do? Make these Guava Cake Bars (Cuban Masa Real de Guayaba)!

Recipe Tips & Tricks

• Room Temperature Ingredients: Make sure your eggs and dairy are at room temperature for a smoother, more elastic sponge cake batter.

• Don’t Overbake: Be vigilant when baking – overbaking can result in a dry cake that’s prone to cracking when rolled.

• Immediate Rolling But Be Gentle: Roll the guava cake while it’s still warm, but not too hot, to prevent cracks and encourage a more flexible shape BUT do it gently and with care to maintain the swirled appearance without squeezing out the filling.

• Chill Before Serving: For the best texture, refrigerate your Brazo Gitano for at least an hour before slicing. This will help it hold its shape and make for cleaner, more beautiful slices.

Recipe Variations

• Use shredded coconut. Spread the cake with a thin layer of pureed guava or brush with simple syrup and then evenly sprinkle the shredded coconut over the glazed surface.

• Spread with mango jam. Replace the guava filling with a mango puree or mango jam.

• Dulce de Leche. Swap guava paste for dulce de leche. This rich and creamy filling pairs wonderfully with the sponge cake.

Storage Tips

• In The Fridge: To preserve the freshness of your brazo gitano, wrap it in plastic wrap and store it in an airtight container in the refrigerator for up to 3-4 days. Chilling helps the flavors meld, making it even more delicious.

• In The Freezer: For longer-term storage, wrap the brazo gitano tightly in plastic wrap and then in aluminum foil before freezing. It can be stored in the freezer for up to 2-3 months. Thaw it in the fridge before serving.

• Serving: Before serving, let the chilled or thawed brazo gitano sit at room temperature for about 15-20 minutes to enhance the flavors and make it easier to slice. Dust with extra powdered sugar if desired and enjoy with a mug of Cuban coffee!

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Homemade Brazo Gitano (Guava Swiss Roll)

Discover the delightful flavors of Latin America with our Brazo Gitano de Guayaba (Guava Swiss Roll), a guava jelly roll cake that's made with a soft, fluffy sponge cake filled with luscious guava filling, rolled up, and then dusted with powdered sugar. Bring this guava dessert to life in 25 minutes with my foolproof step-by-step process!

Course Dessert

Cuisine Cuban

Keyword brazo gitano, dessert, dessert recipes, guava, guava dessert, guava swiss roll

Prep Time 10 minutes minutes

Cook Time 15 minutes minutes

Chilling Time 1 hour hour

Total Time 1 hour hour 25 minutes minutes

Servings 6 servings

Calories 244kcal

Author Jamie Silva

Ingredients

For the Guava Filling:

• 2 cups cubed guava paste
• 2 tablespoons fresh orange juice from 1 orange
• 1 teaspoon orange zest

For the Cake:

• 2 tablespoons softened butter to grease the pan
• 6 large eggs separated
• 6 tablespoons granulated sugar
• 6 tablespoons all-purpose flour
• 1/2 teaspoon baking powder
• 1/4 teaspoon salt
• 1 teaspoon pure vanilla extract
• Powdered sugar for dusting

Get Recipe Ingredients

Instructions

• To make the guava filling: In a saucepan, boil the guava paste for 5 minutes at medium-high heat until smooth, thick, and spreadable but not too watery. Remove from the heat and stir in orange juice and orange zest.
• Preheat the oven to 375°F. Butter a jelly-roll pan (or half sheet pan 17.5 x 12.5 inches). Line it with baking parchment and grease the pan.
• In a stand mixer, beat the egg whites at medium speed until soft peaks form. Gradually add the sugar while increasing the speed to high. Beat until the whites stand in stiff peaks when you lift up the beater.
• In a separate bowl, beat the egg yolks until fluffy and pale yellow in color. In another bowl, mix the flour, baking powder, and salt together. With a rubber spatula, gently fold the egg yolks into the whites, then gradually fold in the flour mixture and vanilla.
• Pour the batter into the prepared jelly-roll pan and spread it evenly out to the edges of the pan.
• Bake on the middle rack of the oven until the top is golden and a toothpick inserted in the center comes out clean, about 15 minutes.
• While the cake is still warm, invert it onto a clean, slightly damp kitchen towel that has been dusted with powdered sugar. Carefully peel off the parchment.
• Roll up the cake in the towel, starting from the shorter side and rolling away from you. Set aside to cool for 5 minutes before adding the filling.
• Gently unroll the cake and evenly spread the guava filling over the cake, leaving ½-inch around the cake. Reserve about 2 tablespoons of the guava filling for later.
• Carefully roll the cake up again with the seam side of the cake face down. Wrap the roll tightly in parchment paper and then plastic wrap. Chill for 1 hour.
• Before serving, unwrap the roll. Trim the ends off of the cake so the swirl is visible.
• Brush the cake with the reserved guava filling then dust with powdered sugar. Enjoy!

Nutrition

Serving: 1serving | Calories: 244kcal | Carbohydrates: 37g | Protein: 6g | Fat: 8g | Saturated Fat: 4g | Polyunsaturated Fat: 1g | Monounsaturated Fat: 3g | Trans Fat: 0.2g | Cholesterol: 174mg | Sodium: 225mg | Potassium: 76mg | Fiber: 4g | Sugar: 31g | Vitamin A: 367IU | Vitamin C: 3mg | Calcium: 62mg | Iron: 1mg

The post Homemade Brazo Gitano (Guava Swiss Roll) appeared first on A Sassy Spoon®.

To be honest, I’ve never been a fan of cakes but when it comes to brownies, chocolate chip cookies, guava thumbprint cookies, shortbread cookies, cookies in general really… that’s my kind of dessert! Are you my people?? Then you’re in for a treat. Today, I’m sharing these rich, chewy, fudgy, chocolate brownies!

After a few failed attempts, I finally made the perfect homemade brownie recipe.

They taste SO GOOD!

You get that rich, chocolate flavor, the dense, moist texture, the crackly tops you get when you make boxed mix brownies, and crispy edges because who doesn’t LOVE crispy edges?! This is truly the BEST brownie recipe ever. Maybe I’m biased. Ha!

I have a few tips to achieve these beautiful bars so let’s get right into it.

How To Get Crackly Tops On Brownies

I learned the hard way that in order to get the perfect brownies, you need to take some extra steps. In other words, this is not a one-bowl recipe. Sometimes perfection requires a little more time and love.

With that said, to get those infamous crackly tops on these brownies, you have to vigorously whisk the eggs and sugar together until smooth. See the photo for reference. Since this recipe does not have baking powder or baking soda, the eggs are what will help the brownies rise and get those coveted crackly tops.

When you beat the eggs and sugar for 5 minutes, you get a drippy light-colored batter. That’s what we want! I promise this step will be worth it. Check out the rest of the steps below.

5 star review

“Yummm… I made this recipe today. it was better than I expected. The recipe reminds me of box brownies but with a crackly crust and a richer flavor. I used guittard for the baking chocolate and added 1/4 tsp of instant expresso powder for a more intense chocolate flavor. I will definitely make this again.”

—Amelia

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Ingredients You’ll Need

• Unsalted butter. This contributes to the fudginess and richness of the brownies.

• Chopped chocolate (or chocolate chips). I prefer chopped chocolate as it is richer, more intense chocolate flavor, and easier to melt.

• Granulated sugar. Adds sweetness and chewiness to the brownies. It also helps you get those crispy edges.

• Eggs. Provide structure to the brownies which is why I don’t recommend turning this recipe into a vegan brownie recipe. Eggs act as a binder and help create the chewy texture in the brownies. Using room temperature eggs, allows them to mix more easily with the other ingredients.

• Vanilla extract. Enhances the flavor profile and compliments the richness of the chocolate.

• All-purpose flour. Absorbs moisture, provides structure, and contributes to the chewiness of the brownies.

• Dutch process cocoa powder. This results in a deeper, darker color and a more intense chocolate flavor. It contributes to the fudginess of the brownies and creates a dense texture. You can also use unsweetened cocoa powder.

• Salt. This helps to bring out the richness of the chocolate and other ingredients in the brownies. It also enhances flavors and balances sweetness.

• Optional: nuts, walnuts, peanuts, or pecans as garnish.

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How To Make Chewy Fudgy Brownies From Scratch

• Prep the baking dish. Preheat oven to 350ºF. Line an 8×8 square baking pan with parchment paper, making sure the parchment paper is hanging over the sides of the dish. This will help you easily remove the brownies after baking. Spray with nonstick cooking spray and set aside.

• Melt the chocolate. In a bowl, melt butter and chocolate in 30-second increments in the microwave or stir both in a saucepan in a double broiler until they melt. Set aside to allow to cool.

• Get crackly tops. In a stand mixer or in a bowl, vigorously whisk eggs and sugar until the mixture is fluffy and light, about 5 minutes. This will help us get that crackly top! See the photo for reference. Combine the cooled melted chocolate and vanilla with the egg/sugar mixture. Mix until smooth.

• Add the dry ingredients. Using a rubber spatula, fold in the flour, cocoa powder, and salt until well combined being careful not to over mix. Pour brownie batter into the prepared pan. If you over mix the dry ingredients, you risk it affecting texture so be mindful of that.

• Bake the brownies! Bake for 30 minutes or until the edges are baked through and a toothpick inserted in the middle comes out semi-wet with very few crumbs. The brownies will continue to bake as they cool.
  • If you continue baking them longer than 30 minutes, you risk drying them out. Remove the brownies from the oven. Allow to cool completely before slicing.

When you’re done with the recipe, make these Churros with Spanish Hot Chocolate!

Common Questions

What makes brownies fudgy vs cakey?

Cakey brownies are light and airy, sort of fluffy like a cake while fudgy brownies are more dense, gooey, and rich.

These brownies are fudgier because there’s more fat than flour in the recipe. A cakey brownie recipe would have more flour than fat and when you insert a toothpick after baking, it will come out clean.

How do you make brownies more moist?

Follow this recipe exactly as it states. Bake until the edges are baked through and a toothpick inserted in the middle comes out semi-wet.

The brownies will continue to bake as they cool. If you continue baking them, you risk drying them out.

How do you keep brownies fresh longer?

I’d recommend slicing only what you are going to eat and then wrapping the rest in plastic wrap or aluminum foil. You can also wrap the entire pan once cooled, before slicing, in plastic wrap or aluminum foil.

These brownies will stay fresh for 3 days at room temperature, 1 week in the fridge, and 3 months in the freezer. To reheat them, just thaw them out when you’re ready to eat and heat them in the microwave for 10-15 seconds.

Is it better to use butter or oil for brownies?

Since oil is flavorless, butter is better because it gives these brownies a delicious flavor!

What is the secret to chewy brownies?

Under baking! When you bake these rich fudge brownies, you’ll notice the toothpick will not be completely clean and that’s ok. That’s how they stay so moist, chewy, and delicious!

Recipe Tips & Tricks

• 8-inch square baking pan. Metal pans tend to result in chewier brownies because the heat is distributed more evenly.

• Line the pan with parchment paper. Grease the pan and line it with parchment paper, leaving an overhang on the sides. This makes it easier to remove the brownies from the pan and helps prevent sticking.

• Use room temperature eggs. This ensures better incorporation into the batter and contributes to a smoother texture. To quickly bring eggs to room temperature, place them in a bowl of warm water for a few minutes.

• Do not overbake the brownies. They should be slightly undercooked in the center when you remove them from the oven. The residual heat will continue cooking them, resulting in a fudgy texture.

• Use a toothpick to test doneness. To determine if the brownies are ready, insert a toothpick into the center. It should come out with a few moist crumbs sticking to it, but not completely wet. This means they are done baking.

Storage Tips

• Chewy fudgy brownies stored at room temperature can typically stay fresh for up to 3-4 days. Make sure they are completely cooled before storing.

• In the fridge. Place the brownies in an airtight container or wrap them tightly in plastic wrap. Refrigerate the brownies, and they should stay fresh for up to 5 days.

• In the freezer. Wrap each brownie square tightly in plastic wrap, then place them in a freezer-safe container or resealable freezer bag and freeze for up to 3 months.

• Before serving, thaw the brownies to room temperature before reheating them in the microwave for 10 seconds.

I promise these will be better than boxed brownie mix brownies!

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The BEST Chewy Fudgy Brownies

Indulge in irresistible chewy fudgy brownies with crackly tops and crispy edges. These decadent treats are the epitome of chocolatey perfection. You and your family won't get enough of these super fudgy brownies that you can make all in one bowl. You'll never buy another box mix again!

Course Dessert

Cuisine American

Keyword brownie recipe, chewy fudgy brownies, fudge brownie recipe, fudge brownies, fudgy brownies

Prep Time 20 minutes minutes

Cook Time 30 minutes minutes

Total Time 50 minutes minutes

Servings 9 brownies

Calories 249kcal

Author Jamie Silva

Ingredients

• 1/2 cup unsalted butter
• 4 ounces chopped chocolate or chocolate chips
• 1 1/4 cup granulated sugar
• 3 large eggs room temperature
• 1 teaspoon vanilla extract
• 1/2 cup all-purpose flour
• 3 tablespoons Dutch process cocoa powder
• 1/2 teaspoon salt

Get Recipe Ingredients

Instructions

• Preheat oven to 350 degrees F. Line an 8×8 baking dish with parchment paper, making sure the parchment paper is hanging over the sides of the dish. This will help you easily remove the brownies after baking. Spray with nonstick cooking spray and set aside.
• In a bowl, melt butter and chocolate in 30-second increments in the microwave or in a double broiler. Set aside to allow to cool.
• In a stand mixer or in a bowl, vigorously beat eggs and sugar until the mixture is fluffy and light, about 5 minutes. This will help us get that crackly top! Combine the cooled melted chocolate and vanilla with the egg/sugar mixture. Mix until smooth.
• Fold in the flour, cocoa powder, and salt until well combined being careful not to over mix. Pour brownie batter into the baking dish.
• Bake for 30 minutes or until the edges are baked through and a toothpick inserted in the middle comes out semi-wet. The brownies will continue to bake as they cool. If you continue baking them, you risk drying them out.
• Remove the brownies from oven. Allow to cool completely before slicing. Enjoy!

Video

Notes

These brownies last 1 week in the fridge wrapped in plastic wrap or aluminum foil and 3 months in the freezer. Just thaw them out when you’re ready to eat and heat them in the microwave for 10 seconds.

Nutrition

Serving: 1brownie | Calories: 249kcal | Carbohydrates: 34g | Protein: 3g | Fat: 12g | Saturated Fat: 7g | Cholesterol: 82mg | Sodium: 152mg | Potassium: 53mg | Fiber: 1g | Sugar: 28g | Vitamin A: 394IU | Calcium: 13mg | Iron: 1mg

The post The BEST Chewy Fudgy Brownies appeared first on A Sassy Spoon®.

It’s become a fun tradition here even though, we won’t leave our homes if the weather drops below 60ºF. Ha!

This hot chocolate recipe is not your average milky hot chocolate. It’s rich, thick, velvety, and almost pudding-like.

This chocolate caliente isn’t just a drink, it’s also a dipping sauce for churros (maybe even Cuban buñuelos if you’re feeling adventurous!).

To be honest, it doesn’t even have to be cold outside for you to enjoy this treat.

Let me show you how to make it!

Ingredients You’ll Need

• Whole milk. I highly recommend you use whole milk over any other milk or water for this recipe. Whole milk is super creamy and extra flavorful. The perfect base for this thick hot chocolate.

• High-quality dark chocolate. Personally, I LOVE love love this Chocolate Menier. It’s what my mom would use when she would make chocolate caliente for us as kids. It’s a thick chocolate bar that’s super sweet and very rich. Trust me, you won’t be able to bite into it. If you can’t find this chocolate bar in your area, I recommend high-quality dark chocolate with a high percentage of cocoa. You can always sweeten the hot chocolate with sugar later, if necessary, but don’t skimp on quality here!

• Cornstarch. I know it sounds weird to add cornstarch to your milk but this is the secret to thick, hot chocolate. Cornstarch is a thickener and I promise you won’t be able to taste it. You can use arrowroot powder too.

• Sugar. Not a need but a want if you’d like to sweeten your hot chocolate.

When you’re done with this recipe, make Cuban Cafe Con Leche!

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How To Make Spanish Hot Chocolate

• Grate the chocolate. Yep. Go grab your cheese grater because this is how your chocolate will melt evenly into the whole milk. Especially, if you use the Chocolate Menier that I recommended above. They’re blocks of bittersweet dark chocolate so, you WANT to grate this or you’ll be waiting for years for it to melt. My mom would shave the chocolate bar into the milk but I prefer to grate it.

• Add the cornstarch to the warm whole milk. In a saucepan, add the milk and heat over medium-low heat. Whisk in the cornstarch to the warm milk until it has dissolved. It helps to dissolve faster when the milk is warmed up.

• Add the grated chocolate. Add the grated chocolate into the saucepan, while stirring, until the chocolate has completely melted. Add the sugar, if using, and continue stirring until the hot chocolate has thickened about 5 minutes. It will smell so good!

Recipe Tips & Variations

• Make churros! These two things go hand in hand in my world so might as well make yourself a batch of homemade churros for dipping into this thick hot chocolate.

• Spice it up! It’s not authentic however feel free to add cinnamon (or a pinch of cayenne powder) to the milk before adding the chocolate.

• Set up a DIY hot chocolate bar. Again, not traditional, but you can set up a hot chocolate bar with fun toppings for your guests to add to the chocolate caliente! Things like whipped cream, mini marshmallows, or even some Bailey’s Irish Cream for a boozy spin.

That’s all folks! Can’t wait for you to make it!

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Spanish Hot Chocolate (Chocolate Caliente)

Spanish Hot Chocolate (Chocolate Caliente) is a thick, rich, pudding-like hot chocolate made with bittersweet dark chocolate, whole milk, cornstarch, and sugar. This isn't your typical watery hot chocolate, this is an indulgent, decadent, dark chocolate lover's delight best served with deep-fried churros just like they do in Spain.

Course Breakfast, Drinks

Cuisine Spanish

Keyword chocolate caliente, churros con chocolate caliente, Cuban hot chocolate, hot chocolate recipe, spanish hot chocolate, spanish hot chocolate recipe

Prep Time 10 minutes minutes

Cook Time 10 minutes minutes

Total Time 20 minutes minutes

Servings 4 servings

Calories 94kcal

Author Jamie Silva

Ingredients

• 2 cups whole milk
• 1 tablespoon cornstarch
• 6 ounces bittersweet dark chocolate grated (I use the Chocolat-Menier bar)
• 1 tablespoon granulated sugar or more to taste
• Pinch of cinnamon or cayenne powder optional

Serving Suggestions

• Churros
• Cuban Buñuelos

Get Recipe Ingredients

Instructions

• In a saucepan, add the milk and heat over medium-low heat. Whisk in the cornstarch to the warm milk until it has dissolved.
• Add the chocolate, while stirring, until the chocolate has completely melted.
• Add the sugar and continue stirring until the hot chocolate has thickened about 5 minutes.
• Serve the hot chocolate with homemade churros. Enjoy!

Nutrition

Serving: 0.5cup | Calories: 94kcal | Carbohydrates: 11g | Protein: 4g | Fat: 4g | Saturated Fat: 2g | Cholesterol: 12mg | Sodium: 53mg | Potassium: 161mg | Sugar: 9g | Vitamin A: 198IU | Calcium: 138mg

The post Spanish Hot Chocolate (Chocolate Caliente) appeared first on A Sassy Spoon®.

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Easy Churros con Chocolate Caliente

Churros con Chocolate is the best Spanish sweet treat! Churros are pastry logs of deep-fried dough that are crispy on the outside, light and airy on the inside, and tossed in cinnamon sugar. Traditionally served with thick, rich, pudding-like Spanish hot chocolate, these homemade churros will transport you to a cafe in Spain!

Course Dessert, Snack

Cuisine Spanish

Keyword chocolate caliente, churros, churros con chocolate, churros con chocolate caliente, churros recipe, easy churros, homemade churros recipe

Prep Time 15 minutes minutes

Cook Time 1 hour hour

Total Time 1 hour hour 15 minutes minutes

Servings 22 churros

Calories 94kcal

Author Jamie Silva

Ingredients

• 1/3 cup granulated sugar
• 1 tablespoon ground cinnamon
• 1 cup water
• 1/2 cup unsalted butter
• 1/4 teaspoon salt
• 1 1/2 cups all-purpose flour
• 3 large eggs
• Vegetable oil for frying

Get Recipe Ingredients

Instructions

• In a small baking dish, whisk together sugar and ground cinnamon until combined. Set aside.
• In a saucepan, add the water, butter, and salt. Stir to combine, at medium-high heat, until the butter has melted. Once the butter has melted, reduce heat to low.
• Add the flour and mix with a spatula until a dough forms. Remove from the heat, transfer the dough to a bowl and let it cool down.
• In a bowl or in a stand mixer, whisk the eggs into the dough, one by one, until the dough is smooth. The dough may look crumbly but keep going. It will smooth out eventually.
• In a large saucepan, heat oil at medium heat until it reaches 325ºF.
• While the oil heats up, spoon the dough into a large piping bag with a star tip.
• Pipe out 6-inch strips of dough into the hot oil and fry until golden brown, about 1-2 minutes on each side. I used a scissor to cut the dough as I piped it into the hot oil.
• Be careful when you do this, and make sure you don't crowd the pan with too many. I did about 3-4 at a time. Drain them on a paper towel-lined plate, then toss in cinnamon sugar.
• Serve churros with Spanish Chocolate Caliente, chocolate sauce (recipe below), or dulce de leche. Enjoy!

Notes

Quick Chocolate Sauce

• 1/3 cup heavy whipping cream
• 4 ounces chopped dark chocolate

In a saucepan, warm the heavy whipping cream without letting it boil. Place the chopped chocolate in a bowl. Pour the warm heavy whipping cream over the chocolate. Stir until the chocolate is melted. It will thicken as it cools. Serve immediately with churros.

Nutrition

Serving: 1churro | Calories: 94kcal | Carbohydrates: 11g | Protein: 2g | Fat: 5g | Saturated Fat: 3g | Cholesterol: 33mg | Sodium: 36mg | Potassium: 17mg | Fiber: 1g | Sugar: 5g | Vitamin A: 161IU | Calcium: 7mg | Iron: 1mg

The post Easy Churros con Chocolate Caliente appeared first on A Sassy Spoon®.

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If you have pecans left over, you can make candied pecans, chewy pecan chocolate chip cookies, or my espresso dark chocolate pecan pie galette!

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Easy Rum Toffee Pecan Sticky Buns Recipe

Homemade pecan sticky buns filled with cinnamon brown sugar and topped with a decadent rum toffee sauce! Think cinnamon rolls but with a buttery, ooey gooey, sticky topping. These pecan sticky buns are easy to make and packed with brown sugar, nutty, caramel-y, and cinnamon-spiced flavors. Learn how you can make these sticky buns from scratch ahead of time or overnight for your favorite holiday.

Course Breakfast, Dessert

Cuisine American

Keyword cinnamon rolls with sticky topping, pecans, rum toffee, Rum Toffee Pecan Glazed Sticky Buns, sticky buns

Prep Time 30 minutes minutes

Cook Time 30 minutes minutes

Resting time 1 hour hour 30 minutes minutes

Total Time 2 hours hours 30 minutes minutes

Servings 12 buns

Calories 475kcal

Author Jamie Silva

Ingredients

Sticky Buns Dough

• 1 cup whole milk warm
• 1 tablespoon brown sugar
• 2 1/4 teaspoons instant dry yeast
• 2 large eggs
• 4 tablespoons unsalted butter melted
• 1/2 teaspoon salt
• 3 1/2 cups Bob’s Red Mill All-Purpose Flour

Rum Toffee Pecan Topping

• 1 cup brown sugar packed
• 1/2 cup unsalted butter
• 1/4 cup dark spiced rum
• 1 1/2 cups pecans toasted and chopped

Sticky Buns Filling

• 4 tablespoons unsalted butter melted
• 1/2 cup brown sugar packed
• 2 teaspoons ground cinnamon

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Instructions

• Make the dough & let it rise. In the bowl of a stand mixer, add the warm milk then stir in the brown sugar and instant dry yeast. Allow it to sit for 2-3 minutes until foamy. Mix in the eggs, butter, and salt until combined. Switch to the dough hook, add flour, 1 cup at a time, and mix until a dough forms. If you don't have a stand mixer with a dough hook, you can mix and knead by hand until a dough forms. Cover the bowl with a kitchen towel and let it rest in a warm place for 1 hour until the dough has doubled in size.
• Make the rum toffee pecan topping. Spray a 9×13 baking dish with nonstick cooking spray. Set aside. In a saucepan, combine the brown sugar and butter. Bring to a boil over medium heat and simmer for 4 minutes. Remove from heat, and stir in rum. Pour the mixture into the baking dish and top with the chopped pecans. Set aside.
• Make the brown sugar cinnamon filling. In a bowl, mix together brown sugar and cinnamon until all is combined. Set aside.
• Roll out the dough. Lightly sprinkle your work surface with flour. Transfer the dough onto your work surface and evenly roll it out into a rectangle, making sure the long side is 18-inch long.
• Add the cinnamon-sugar filling. Brush melted butter over the rectangle. Sprinkle the cinnamon brown sugar mixture evenly over the melted butter.
• Cut the dough into buns. Carefully and tightly roll the dough into an 18-inch long log. Using a sharp knife, cut into 12 buns. Using a sharp knife, cut into 12 buns.
• Let the buns rise (again). Transfer each bun to the baking dish with the rum toffee pecan topping. Cover the buns with a kitchen towel and let them rise for 30 minutes.
• Bake the buns. Preheat the oven to 375ºF. Bake the buns for 25-30 minutes or until golden brown on top. At the 12-minute mark, cover the top of the rolls with aluminum foil to avoid them browning too much.
• Serve. Remove from oven and let them cool for 5 minutes. Carefully invert the buns onto a large serving dish. Serve warm. Enjoy!

Notes

Overnight option – To make these sticky buns overnight: Once you transfer the buns to the baking dish on top of the rum toffee pecan topping, brush the tops of the sticky buns with melted butter then cover the dish in plastic wrap. The butter will help the plastic wrap come off easily the next day. Place the dish in the fridge overnight for 8-12 hours. Once you’re ready to bake, bring the sticky buns to room temperature, about 30 minutes or so, before baking.

Make-Ahead Option – To freeze sticky buns before baking: You need to partially bake them first before freezing. When you get to step 6, bake the buns for 12-15 minutes instead of the full 25-30 minutes then cool completely. Cover the baking dish in plastic wrap before placing them in the freezer. You can freeze them for up to 1 month. Make sure to thaw them 24 hours before baking in the fridge and bake them the next day at 350ºF for the remaining time (10-15 minutes) until golden brown.

Nutrition

Serving: 1sticky bun | Calories: 475kcal | Carbohydrates: 59g | Protein: 7g | Fat: 23g | Saturated Fat: 11g | Cholesterol: 70mg | Sodium: 128mg | Potassium: 168mg | Fiber: 3g | Sugar: 29g | Vitamin A: 547IU | Vitamin C: 1mg | Calcium: 69mg | Iron: 2mg

The post Easy Rum Toffee Pecan Sticky Buns Recipe appeared first on A Sassy Spoon®.