Cinco de Mayo Sweet, Part 2: Deep-Fried Churro Balls!

I'm lazy when it comes to truffle making. Applying the candy coating is tedious work, so for my friend's Cinco de Mayo party, I made just enough Churro Cake Ball Truffles to be considered socially acceptable. My laziness left me with rows of naked little cake balls in my fridge, waiting to be devoured. (No innuendo intended.) 

       I tried deep-fried Oreos at the fair last year, and found them to be absolutely delightful, in a low-brow, don't-tell-anyone-I-ate-this kind of way. (If you're into frou frou desserts, stick to the truffles.) So, alone in my kitchen, where there's no such thing as shame, I whipped up a batch of cinnamon batter, coated the leftover cake balls, and dunked them in a skillet full of sizzling oil. The little fried guys came out crispy on the outside, gooey on the inside, and tasted like a melted cinnamon roll, wrapped in a doughnut hole. In other words, like heaven. 

First, follow the Churro Cake Ball recipe. (Skip the candy coating, obviously.)


Once you've prepared the cake balls, make this...


Cinnamon Batter
Adapted from Willow Bird Baking

What you need
1 egg
1 cup ice-cold water
1 cup flour
2 Tbsp granulated sugar
1 tsp cinnamon

Other ingredients
Cornstarch
Vegetable oil
Pre-made cream cheese icing 

Put it all together

1. Whisk together the egg and water. Mix in the flour, sugar, and cinnamon.
2. Heat vegetable oil, about 1 inch deep, in a skillet over medium heat. 
3. Roll each cake ball in cornstarch, then dunk into the cinnamon batter. Using tongs, and allowing excess batter to drip off, transfer two or three at a time to the skillet.
4. Fry for 1 to 2 minutes, flipping the cake balls halfway through. They should be golden brown. Remove them from the oil onto a paper towel. 
5. Serve with cream cheese icing for dipping.

Gooey deliciousness.

Cinco de Mayo Sweet: Churro Cake Ball Truffles!

My first encounter with churros was at camp in 11th grade. (Yes, I was still going to camp.) It was one of those dorky but fun theme nights, probably a fiesta, because the camp staff delivered a bucket of churros—strips of fried dough, dusted with cinnamon and sugar—to each table. I sampled one of the Spanish doughnuts, immediately fell in love, then discreetly inhaled as many as possible.

       Fast forward a few months. It's a big family dinner—my sister, aunt, cousins, boyfriend, everyone. We'd all gathered so my mom could introduce her new man to the crew. I decided to impress them with my international flair and made churros for dessert. But my mom quickly stole the show. She took one bite of a churro, started choking on the sugar, and ripped a giant fart. Her chair was wooden, so you can imagine the reverb. I'm still a little shocked that her date, Paul, ended up marrying her.

      Anyways, lesson learned: I don't serve churros at parties. It's a shame, since churros have the potential to be life-changing.

       But, I've recently learned, there is is a way: I was thumbing through 101 Gourmet Cake Balls by Wendy Paul last weekend—and voila! A churro cake ball recipe! They're only lightly sprinkled with cinnamon and sugar (safe for even old farts, like my mom). So, eager to reclaim the dessert, I made them for a Cinco de Mayo party. Each little truffle is packed with intense cinnamon flavor, sort of like a Taco Bell Cinnamon Twist, but better. 

Churro Cake Balls

What you need

1 box yellow cake mix

3 eggs

¾ cup whole milk

¼ cup oil

1 tsp vanilla extract

Vanilla candy coating
Cinnamon 
Granulated sugar

Frosting

1 stick butter, room temp

3 ¾ cups powdered sugar

4 Tbsp cream

1 Tbsp cinnamon

Put it all together

1. Preheat oven to 350°F.
2. Combine cake mix, eggs, milk, oil, and vanilla. Pour into a greased 9 x 13" baking pan, and bake for 30-32 minutes.
3. While it's baking, make the frosting: Beat the butter in a large bowl until it's soft and fluffy, about 30 seconds. Add powdered sugar, cream, and vanilla, and beat until the mixture is smooth and creamy. Stir in cinnamon.
4. Cool completely, then crumble into small pieces.
5. Stir the cake crumbles into the frosting until a thick dough forms. Roll tablespoon-size portions of dough into balls, place on a baking sheet, and chill in the freezer for 20 minutes. 
6. Dip each dough ball into melted vanilla candy coating*, then sprinkle with cinnamon and sugar. Allow to harden completely. 

*Try piercing each ball with a fondue stick for easier dipping. 

Style Trend: Tuxedo Sofas

A little over a year ago, I bought my first sofa. I'd previously dabbled in couch ownership, if you can call my $25 CraigsList loveseat a couch, but this was my first real sofa. The decision wasn't an easy one. I considered a few sink-into-the-seat leather couches—you know, the overstuffed sort that only has curves, no angles. But, ultimately, I found the look to be disconcertingly suburban. I wanted visual appeal, not just comfort. 

      Then I found it: a streamlined, Italian leather sofa, in a sumptuous amber-brown. Its low, square arms are contemporary, without being overly modern, and you don't disappear into the cushions. My instincts were recently validated in Southern Living, when editor Lindsay Bierman wrote, "When it comes to sofas, you'll never go wrong with these two styles: a square-armed tuxedo or the curvier, more traditional Charles of London. I'm issuing a moratorium on gigantic roll arms!" 

      My sofa isn't a true tuxedo—the 1920s style is characterized by arms that are the same height as the back of the sofa. (The cushions are often taller than the back.) But the overall aesthetic of my sofa is much the same: clean and contemporary. Tuxedo sofas don't overwhelm the room, as overstuffed sofas do; rather, they serve as the backdrop for color and pattern, adding a subtle element of distinction, even grace, to the room. Don't be misled by the name: Black and white isn't the extent of the tuxedo sofa palette. There's a whole rainbow of choices. 

Stockholm Sofa
IKEA, $1,399

Knole Sofa
CarlyleSofa.com, $4,435

Hutton Sofa
Roomandboard.com, $2,199

Far East Collection Tuxedo Sofa by Baker (circa 1950s)
1stDibs.com, $7,500

Ditte Sofa, Agave Ikat
Anthropologie.com, $3,298

Liam Sofa
Mitchell Gold + Bob Williams, $2,495

Aidan Sofa
Crate & Barrel, $2,199

Essex Sofa
West Elm, $1,299

Hutton Sofa
Roomandboard.com, $2,199

Klaussner Tuxedo Leather Sofa
Wayfair.com, $649

Chex Creamsicle Buddies

I've always been a Muddy Buddies devotee—I love the combination of chocolate and peanut butter, layered over the crispiness of Chex cereal. But, recently, my eyes were opened to a whole new world of flavor: Chex Funfetti Cake Batter Buddies. Instead of peanut butter and melted chocolate, the recipe calls for vanilla Almond Bark, and the standard powdered sugar coating is combined with Funfetti cake mix. The stuff is insanely sweet, and frighteningly addictive. (When I made it, a pregnant woman in my office went wild—and you can't argue with a pregnant lady's taste.)


      I decided to temporarily set aside my Funfetti obsession, and play with another one of my favorite flavors: orange creme. I combined orange cake mix with powdered sugar, and dusted it over vanilla candy-coated Chex. It's super sweet, but not cloyingly so, and has a refreshing punch of citrus, which partners deliciously with the powdered sugar. It tastes just like a Creamsicle, minus the brain freeze.

Chex Creamsicle Buddies
Adapted from Six Sisters' Stuff


What you need
5 cups Rice Chex cereal
5 squares vanilla flavored Almond Bark
1 tsp vegetable shortening
1 ¼ cup orange cake mix
¼ cup powdered sugar

Put it all together

1. Melt the Almond Bark and shortening in the microwave on high for 1 minute, stirring after 30 seconds. 
2. Pour the melted Almond Bark over the cereal in a large bowl. Gently stir until the coating is evenly distributed.
3. Dump the cake mix and powdered sugar into the bowl, and toss lightly until the cereal is evenly coated.

Family Recipe: Oatmeal Raisin Muffins!

My motto: The more raisins, the better.

This is perhaps the most sentimental recipe in my family cookbook.  As long as I can remember, we've referred to my mom's oatmeal raisin muffins as "Dan's Muffins." Dan was a family friend who had multiple sclerosis, and my mom often looked after him. One afternoon, she left a batch of muffins on his kitchen counter, having expected him to be home. (He'd gone to a gun show, despite being told not to drive.) By the time he came back, the muffins had gone slightly stale, but he loved them, saying the harder texture made them easier for him to eat. The name Dan's Muffins stuck.     

       Now for a little gloating: It's not just Dan who adored these muffins.  I, being the dorky kid that I was, entered Dan's Muffins into a 4-H muffin competition in elementary school. I  took home the blue ribbon for these bad boys. They have a delicious, sticky sweetness, thanks to the trio of brown sugar, applesauce, and dried fruit, that somehow doesn't compromise the light, fluffy texture you expect from a muffin. 

Dan's Muffins

What you need
½ cup butter or margarine, softened
¾ cup brown sugar, packed
1 egg
1 cup flour
½ tsp cinnamon
1 tsp baking powder
¼ tsp salt
¼ tsp baking soda
¾ cup applesauce
½ cup raisins
1 cup quick-cooking oats


Put it all together

1. Preheat oven to 350°F.
2. Cream butter and sugar in a bowl. Add egg; beat well.
3. Combine flour, cinnamon, baking powder, salt, and baking soda in a separate bowl. Alternately add the flour mixture and applesauce to the butter mixture, beating well after each addition.
4. Stir in raisins and oats, only until combined. 
5. Spoon into paper-lined muffin cups*, and bake for 30 minutes. 
6. Cool in the pan for 3 minutes, then remove from baking pan. Cool completely before covering.

*To make your muffins prettier—presentation matters!—evenly space a few raisins over the top of each cup of batter. 

Animal House: Funky & Functional Accessories!

I don't like kitschy. But I do like quirky. I buy most of my home accessories at thrift stores—my apartment is scattered with an assortment of vintage toys, funky ceramics, and repurposed frames. In recent years, I've amassed a menagerie of animal-themed accessories: bird salt-and-pepper shakers, egg-shaped bowls, a candy dish with a finch perched on top. They add flair and humor to my space, without being cliché (like, say, a leopard print rug), and they're functional, not useless tchotchkes. 

A few weeks ago, I picked up a ceramic cow's head for four bucks at Goodwill. It's admittedly a strange piece, but I couldn't leave it behind. (Just look at those sad yellow eyes.) It's now mounted on my bathroom wall, where it serves as the perfect necklace hanger. 

Therein lies the secret: Shop for eccentric pieces that don't just take up space (especially if you live in a small apartment). That way, your quirky accessories look less like grandma's freaky clown figurines, and more like artful, organic design elements. 

Quick & Easy Craft: Tiered Teacup Dessert Tray

        

I'm embarrassed to admit that my flatware is cheap and pink-handled. Most of dishes are vintage thrift-store finds, and I don't own a single cloth napkin. In other words, I'm a sad excuse for a hostess. For years, I've used my kitchen skills as a crutch, convinced that presentation doesn't matter, as long as my food tastes delicious. But, recently, I took a long, hard look at my 1982 Bud Light insulated mug, and realized: It's time to ditch the dorm-room dishes. I started with big-girl tumblers, Williams Sonoma plates, and a trio of cake stands—but I still need a tiered serving stand for smaller desserts. So I decided to make one.


     Bite-size desserts—truffles, mini cheesecakes, cookies—have a playful quality that I wanted to capture in my serving stand. My inspiration: two Bailey's Irish Cream cups I found at a thrift store. The whimsical, winking faces have an Alice-in-Wonderland feel, which I complemented with three quirky plates—one colorful and floral, another scallop-edged and white, and finally, a dainty tea plate. (I bought them at Christmas Tree Shop and T.J. Maxx for $7 total.) 

Tiered Teacup Dessert Tray

What you need
1 large plate
1 medium plate
1 small plate
Two teacups 
E-6000 glue


Put it all together

1. Apply a liberal coating of glue to the bottom of one teacup. Adhere it to the center of the large place, wiping away any excess glue that squeezes out. Allow to dry for at least an hour.
2. Squeeze glue along the rim of the first teacup. Firmly place the medium plate on top, making sure it is centered and level. Wipe away any glue that drips onto the teacup. Allow to dry for at least an hour.
3. Repeat steps 1 and 2 with the second teacup and the small plate. Let dry overnight. 

Fat Witch Bakery Lime Squares

My family has a problem with lemon squares. A problem, meaning a total lack of self control. My mom once scarfed an entire batch by herself, then punished the family by refusing to make them for years. I never understood her lemon-square mania until I made them myself. When I bake, I develop a sense of both entitlement and responsibility—a feeling of freedom but also of obligation to eat my desserts. What I'm saying: I ate the entire pan of lemon squares with little assistance and no regrets.

I've since learned my lesson, and only make lemon squares when I have an event to attend. I made these guys for a soldier's coming-home celebration, so traditional lemon didn't seem festive enough. I swapped in limes, and instead of powdered sugar, dusted the tart tops with turbinado sugar to mimic the texture of a margarita's salty rim. 

Fat Witch Bakery Lime Squares
Adapted from Fat Witch Brownies 

What you need

Crust
1 cup flour
½ cup powdered sugar
½ tsp salt
1 stick unsalted butter, chilled, cut into pieces

Filling 
3 large eggs
1 cup sugar
½ cup fresh lime juice (5-6 small limes)*
1 ½ Tbsp lime zest
3 Tbsp flour
Big pinch of salt
2 drops of green food coloring
Turbinado sugar (for dusting) 

*Hint: Zap the limes in the microwave for 10 seconds before juicing them. The heat will get the juices flowing!

Put it all together 

1. Preheat the oven to 350 °F. 
2. To prepare the crust, combine the flour, powdered sugar, and salt in a bowl. Fold in the butter, using a fork or your hands. 
3. Press the flour mixture into the floured pan, and bake for 15 minutes. Allow to cool completely.
4. To make the filling, beat the eggs until frothy, then slowly stir in the sugar. Add the lime juice and zest, and mix until thoroughly combined.
5. Add the flour, salt, and food coloring to the filling mixture, and mix well. Pour over the baked crust, then bake for 20 to 25 minutes. The top should be bubbly and without any liquidy spots. The edges should be brown and pulling away from the pan's edges.
6. Remove from the oven, and cool for an hour. Sprinkle with turbinado sugar, then cut into squares before serving.