It seems rather inappropriate to call this a face-off– two recipes, each from giants of cookery and baking- but for the purposes of pleasing my obsessive-compulsive tendency to categorize all my blog entries, I will label it as such. However this is more of a look back at my experiences in making both recipes, as well as my thoughts on the results, rather than anything else. There are no winner or loser recipes here, only bread. And lots of it.
That both carry the descriptions “delicious” and “homey” do not even need to be mentioned. They both have their unique set of charms that make them worth a try. But more importantly, making yeast breads to me is always a fun challenge. While you’re in the process of doing it, there’s a certain nervous anticipation of whether or not it will rise and even bake well. That’s why every time I make yeast breads and they end up looking beautiful and perfect fresh from the oven, I like to jump around the kitchen and declare whatever bread I’ve made as “the most beautiful bread you’ve ever seen”, so much so that my Papa started joking about putting them up on a shelf to display rather than eat. That’s the good thing about making your own bread- the immense satisfaction at succeeding. Now I’m not going to lie and say I wouldn’t mind if I failed. The truth is I do mind (and would probably come dangerously close to throwing a kitchen tantrum ala-Amy Adams from Julie & Julia), but I’ll be damned if I don’t try making bread anyway.
I’ve tasted a fair number of churros that were crunchy on the outside but fairly hollow and oily on the inside. It just leaves a bad taste in your mouth, doesn’t it? Churros should be crunchy on the outside and a bit chewy on the inside. In the very rare occasions that I do get to eat churros, I like the giant ones filled with Bavarian cream. The traditional churros are normally dipped in hot chocolate though, and today I’ll be sharing two different churros recipes of this kind. I enjoy doing face-offs, and I fervently hope they are useful in helping you decide which recipe to make among the smorgasbord found online.
Since churros are typically eaten for breakfast in Espana, I had planned to wake up early in time to cook these for breakfast. Both times I failed miserably. (And I call myself a morning person… Ha!) For the first recipe I didn’t wake up early enough to catch my siblings before they went off to school at 7. I couldn’t wake up at 5 because sleep is such a wonderful thing. The second time, I was a bit more successful because I fell asleep really early the night before. Take note that churros are best served and eaten freshly cooked and a bit hot, so pick your cooking time wisely. Well, on to the recipe then!
I have made lemon poppy seed muffins twice before these. The first time, the muffins ended up like tiny and flat pale cakes. The second time, the muffins looked so perfectly gorgeous but were a bit tough, similar to the sentiments of other people who had made the recipe too. In both cases, the muffins weren’t lemony enough for my taste. And I do love anything lemony and tangy in general. The more I pucker up, the better.
But why the obsession with making lemon poppy seed muffins? No particular reason. Although I do remember having this huge lemon poppy seed muffin before which was so very tangy and lemony, it was pure love! I’ve been looking for a recipe that recreates that and so far, there has been none. Well, that and I had lemon- lots and lots of lemon- and a bottle of poppy seeds in the pantry that were just waiting to be used. Read more