AIR-FRIED CHURROS WITH CHOCOLATE SAUCE
PREP TIME 15 MIN. – COOK TIME 30 MIN. READY IN 45 MIN. + CHILLING TIME – SERVINGS 4
¼ cup (½ stick) unsalted butter ¼ cup plus 1 tbsp sugar, divided 1 cup water 1 cup all-purpose flour
2 large eggs 1 tsp vanilla extract Cooking spray 1 tsp cinnamon ¼ cup chocolate- hazelnut spread, for dipping
STEP 1 Line a small baking sheet with parchment. Fit a large star tip (like 1m) in a piping bag or gallon-size resealable plastic bag. To a medium pot on medium-high, add the butter, 1 tbsp sugar, and the water. Add a pinch of salt and bring mixture to a boil. Once boiling, reduce heat to medium-low. Add the flour and stir rapidly with a wooden spoon until a dough forms. Cook 4–5 min., stirring constantly, until mixture has thickened and does not stick to sides of pot. STEP 2 Transfer dough to the bowl of a stand mixer. With a paddle attachment, mix dough on medium-low 3–5 min., until slightly cooled. Once cooled, add the eggs 1 at a time, mixing constantly until fully incorporated. Add the vanilla and mix until combined. Transfer dough to prepared piping bag. Pipe dough into 3–4-inch lines, using kitchen scissors to cut off dough pieces. Freeze 30 min. STEP 3 Preheat air fryer to 375°F. In batches, add churros to air fryer basket, leaving space between churros. Spray tops lightly with the cooking spray. Cook 10–12 min., until golden brown. Meanwhile, in a shallow bowl, combine remaining ¼ cup sugar with the cinnamon. Transfer hot churros to sugar mixture and toss to coat. Repeat with remaining churros. Add the chocolate-hazelnut spread to a microwave-safe bowl. Microwave spread 30 sec., until warm. Add warmed spread to a serving platter with churros and serve.
TIP Place the cooked churros in a 200°F oven to keep warm.
PER SERVING: 436 CALORIES, 21G FAT, 10G SATURATED FAT, 136MG CHOLESTEROL, 53MG SODIUM, 52G CARBOHYDRATE, 2G FIBER, 27G SUGAR, 8G PROTEIN
BEST-EVER CLASSIC MARGARITA
PREP TIME 7 MIN. – COOK TIME 0 MIN. READY IN 7 MIN. – SERVINGS 2
4 limes, divided Coarse salt or chili- lime seasoning, such as Tajín®, for rims (optional) Ice, as needed
¹/³ cup blanco or silver tequila
2 tbsp triple sec 1 tbsp agave nectar or simple syrup
STEP 1 Squeeze 3 limes into a small bowl, aiming for ¼ cup juice. If desired, to a small plate, add the salt or chili-lime seasoning and spread in an even layer. Cut remaining lime in half. Run 1 lime half around the rims of margarita or rocks glasses. Dip the rims into the salt or chili- lime seasoning to adhere. Cut remaining lime half into wheels. Set aside. STEP 2 Fill a large cocktail shaker with ice. To shaker, add lime juice, tequila, triple sec, and agave or simple syrup. Shake vigorously for 30 sec. Fill glasses with more ice. Strain margarita into glasses and garnish with lime wheels.
TIP To make simple syrup: In a medium saucepan, combine ½ cup sugar and ½ cup water. Bring to a boil, stirring until sugar has dissolved. Let cool. Transfer to a glass jar or container and seal tightly. Simple syrup will keep for up to 1 month.
PER SERVING: 157 CALORIES, 0G FAT, 0G SATURATED FAT, 0MG CHOLESTEROL, 3MG SODIUM, 22G CARBOHYDRATE, 4G FIBER, 9G SUGAR, 1G PROTEIN
COCONUT-ORANGE MOCK MARGARITA
PREP TIME 10 MIN. – COOK TIME 0 MIN. READY IN 10 MIN. – SERVINGS 8
Ice, as needed 3 cups fresh orange juice (from about 9–10 oranges) 1 (13.5 oz) can unsweetened lite coconut milk
¼ cup fresh lime juice (from about 3 limes) 1 tbsp honey or agave nectar Orange and lime slices, to garnish Maraschino cherries, to garnish
STEP 1 Fill a pitcher with the ice. Add the orange juice, coconut milk, lime juice, and honey. Stir to combine. STEP 2 Divide mocktail among 8 glasses and garnish with citrus slices and maraschino cherries. Serve immediately.
PER SERVING: 84 CALORIES, 3G FAT, 2G SATURATED FAT, 0MG CHOLESTEROL, 1MG SODIUM, 13G CARBOHYDRATE, 0G FIBER, 10G SUGAR, 1G PROTEIN
Enjoy this alcohol- fre siper al afternon
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