tlc cooking buddy's recipes

8/12/2019 TLC Cooking Buddy's Recipes

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Pasta & Ceci Soupby Buddy Valastro

SERVES 4 Prep Time: 10 minutes Cook Time: 45 minutes

Ingredients:

cup extra-virgin olive oil, plus morefor drizzling

1 small onion, finely chopped

1 medium carrot, finely chopped

2 cloves garlic, finely chopped

1 teaspoon finely chopped fresh

rosemary

cup diced tomato

2 14-ounce cans chickpeas, rinsed anddrained

3 cups homemade chicken stock orcanned low-sodium-chicken stock

pound ditalini or tubetti pasta

Coarse salt and freshly ground pepper

Fresh basil leaves, chopped

Grated parmesan cheese for garnish

1. In a large saucepan, heat olive oil over medium- low heat. Add onion, carrot, garlic, rosemary, and a

pinch of salt. Cook until the vegetables are soft.

2. Add chickpeas and tomato to saucepan along with stock. Cook gently for 30 minutes. Then remove

about 3 cups worth of soup and set aside.

3. Using an immersion blender, blend remaining chickpea mixture until smooth. If you do not have an

immersion blender, use a food processor or blender, and then pour it back into the saucepan. Return

the reserved chickpea mixture to the pot and add the pasta. Cook until pasta is al dente, 8 to10

minutes. Taste and season with salt and pepper. If the soup is too thick it may be thinned out with a

little boiling water.

4. Serve drizzled with a little olive oil and sprinkled with basil and Parmesan.

Directions:


4/20

Apple Crisp a la Modeby Buddy Valastro

SERVES 4-6 Prep Time: 10 minutes Cook Time: 35-45 minutes

Ingredients:

For the filling:

6 cups apples, peeled, cored and

sliced (I used macs, maccoun, jonagold)

Lemon juice from 1/2 lemon

4 tablespoons sugar

1 tablespoon all-purpose flour

1 teaspoon ground cinnamon teaspoon ground ginger

teaspoon ground nutmeg

For the topping:

cup old-fashioned rolled oats

cup sliced almonds (can also used

chopped walnuts or pecans)

cup all-purpose flour

cup packed brown sugar

teaspoon baking powder

6 tablespoons cold, unsalted butter, cut into cubes

Caramel, vanilla, or rum raisin ice cream, for serving

Directions:

1. Preheat oven to 350 degrees F.

2. Place the sliced apples in a large bowl and toss with lemon juice. Add remaining filling ingredients

and toss to coat well. Transfer the apples to a 9 x 12 inch baking dish.

3. Combine the topping ingredients in the apple bowl and use a pastry cutter, or your fingers, to mix

the topping until the it looks crumbly and there are no large pieces of butter visible. Be careful not to

blend in the butter completely.

4. Sprinkle the topping evenly over the apples. Set the apple crisp in the oven on the middle rack and

bake for 35-45 minutes, until apples are bubbling and the crisp topping is browned.

5. Remove apple crisp from oven and let cool for a few minutes before serving. Serve warm with

scoops of ice cream on top.


5/20

Ultimate Mac and Cheeseby Buddy Valastro


Ingredients:

1 tablespoon olive oil

1 pound bulk sweet Italian sausage

1 tablespoon Dijon mustard

1 cup Gruyere cheese, grated

1 cup semi-soft Fontina cheese, grated

cup Parmesan cheese, grated

1 8-ounce container Kraft Cooking

Cream, original flavor

Salt and pepper

8 ounces elbow macaroni, cooked

according to package directions and

drained

1 14-ounce can Italian cherry

tomatoes, drained

cup Buddy's Master Breadcrumbs

3 tablespoons butter, cut into small chunks

1. Preheat oven to 400 degrees F. Grease a 9 x 13 inch baking dish with butter.

2. Heat a medium skillet with the olive oil over medium heat. Crumble in the sausage and cook,

breaking up any large chunks, until browned and cooked through about 3 to 5 minutes. Transfer the

sausage with a slotted spoon to a large bowl.3. In another bowl add the Dijon mustard, Gruyere cheese, Fontina cheese, Parmesan cheese and

Kraft Cooking Cream. Taste, and add salt and pepper to taste (keeping in mind the saltiness of the

sausage). Mix well to combine.

4. Mix the macaroni and cooked sausage into the cheese bowl. Fold in the cherry tomatoes. Pour the

contents into the prepared baking dish.

5. Sprinkle evenly with the breadcrumbs and dot with butter, bake for 20 minutes. Remove from oven

and allow to cool for 5 minutes before serving.

Directions:


6/20

Steak Fajitasby Buddy Valastro

SERVES 6 Prep Time: 45 minutes, including resting time Cook Time: 15 minutes

Ingredients:For the steak:

Zest from 2 limes

4 garlic cloves, minced

2 teaspoons cumin

1 teaspoon cayenne (more depending

on taste)

2 teaspoons salt

4 tablespoons canola oil

2 1/4 pounds skirt or flank steak,

trimmed of fat

For serving:

1 green bell pepper, thinly sliced

1 red bell pepper, thinly sliced

1 red onion, thinly sliced

1 tablespoon canola oil

Pinch of salt

For serving:

1 jalapeno, seeded and thinly sliced

1 small bunch fresh cilantro, roughly chopped

1 avocado, thinly sliced

Fresh Tomato Salsa, recipe follows

12 flour tortillas, warm

Sour cream, optional

Hot sauce, optional

Directions:

1. In a small bowl, whisk together lime zest, garlic, cumin, cayenne and salt. Stir in oil to make a

paste. Rub steak with paste and place in a baking dish. Let sit at room temperature for about 20-30

minutes.

2. Preheat a grill pan over high heat. Oil the grill pan if needed. Grill the steak for 2-3 minutes each

side. Transfer the steak to a cutting board and let sit.

3. Toss the peppers and onions with the tablespoon of canola oil and a pinch of salt in a bowl. Add to

the grill and cook for about 3-5 minutes, turning a few times during cooking, until the vegetables are

softened.

4. When steak has rested, about 5 minutes, thinly slice it against the grain on a diagonal.

5. Serve steak and cooked vegetables with warm tortillas, sliced jalapeno, sliced avocado, cilantro and

salsa. Also serve with sour cream and hot sauce, if using.


7/20

Sea Robin Soupby Buddy Valastro

SERVES 6 Prep Time: 10 minutes Cook Time: 2 1/2 hours

Ingredients:

1/4 cup olive oil, plus more for bread

2 large onions, chopped

1 medium bulb fennel, chopped

1 large carrot, chopped

1 rib celery, chopped

2 large cloves garlic, finely chopped,

plus 1 clove for bread


1 tablespoon tomato paste

1 bay leaf

4 medium sea robins, gutted and

roughly chopped

1-28 ounce can whole peeled

tomatoes, coarsely chopped

1 cup dry white wine

4 cups water

1/4 cup flat-leaf parsley leaves, plus more chopped, for serving

1 pound orzo1 loaf country-style bread, sliced 1/2-inch-thick

Freshly grated Parmesan cheese

Directions:

1. In a Dutch oven or a large saucepan, heat olive over medium-high heat. Add onions, fennel, carrot,

celery, garlic, bay leaf, and tomato paste; season with salt and pepper. Cook for about 5 minutes then

add the sea robins. Cook, stirring occasionally, until vegetables have softened, about 8 minutes.

2. Stir in wine, tomatoes, and enough water to cover completely. Bring to a simmer and cook slowly

for 2 hours.

3. Strain soup, discarding solids. Return to Dutch-oven on medium-high heat, and add orzo. Cook,

stirring occasionally, until orzo is heated through.

4. Heat a grill or grill pan over medium-high heat. Drizzle bread lightly with olive oil on both sides.

Grill bread, turning once, until toasted. Remove from grill and rub one side with garlic clove.

5. Transfer soup to bowls and garnish with grated cheese and chopped parsley. Serve immediately

with garlic toasts.


8/20

Rib Eye Steaks with Steak Sauceby Buddy Valastro

SERVES 4 servings Prep Time: 40 minutes Cook Time: 35-40 minutes

Ingredients:For the steaks:

2 (1 to 2-pound) rib-eye steaks,

about 2 -inches-thick

Olive oil


For the Sauce:

cup freshly squeezed orange juice

cup raisins

cup Worcestershire sauce

2 tablespoons cider vinegar

2 tablespoons balsamic vinegar

2 tablespoons Dijon mustard

2 tablespoons Ketchup

2 tablespoons Chili Sauce

1. Let steaks stand at room temperature for 30 minutes before cooking.

2. Heat grill or grill pan to medium-high. Rub both sides of steak with oil and season liberally with salt

and pepper. Place steaks on the hottest part of the grill. Sear steaks, turning once, for about 5

minutes per side on medium-high heat. Then move steaks to a slightly cooler part of the grill and

cook, turning once, for 30 to 35 minutes for medium-rare. Remove from grill and let rest 10 minutes

before serving.

For the Steak Sauce:

1. Meanwhile, in a small saucepan, combine all sauce ingredients. Bring to a boil, stirring, for 2

minutes. Remove from heat; let cool. Transfer mixture to a blender and puree until smooth.

2. Serve sauce over steaks immediately or cover and refrigerate for up to 1 month.

Directions:

For the Steaks:


9/20

Roasted Tomato Salsaby Buddy Valastro

SERVES 2 cups Prep Time: 5 minutes Cook Time: 25 minutes

Ingredients:For the roasted tomatoes:

2 pints cherry or grape tomatoes

2 jalapeno pepper, quartered

lengthwise, ribs and seeds removed

2 clove garlic, halved lengthwise

1/4 cup olive oil

1 teaspoon salt

For the salsa:

1. 1/2 of a red onion, roughly chopped

2. 1/4 cup fresh cilantro, tough stems

removed, coarsely chopped

3. 1 lime, juiced

4. 1/2 teaspoon ground cumin

5. Salt and pepper to taste

Directions:Preheat oven to 400 degrees F.

Place the tomatoes and jalapeno in one layer in a small baking dish or on a foil-lined baking sheet. Add garlic, 1/4cup olive oil, salt and stir to coat. Roast for 10 minutes then remove pan and shake. Remove from oven and setaside to cool for 5 minutes.

Place onion, cilantro, lime juice, cumin, pepper and a pinch of salt to a food processor. Pulse/process to chop. Addin the roasted vegetables and their juices from the baking dish or sheet pan, and pulse to get a thick salsa. Taste,and season with salt and extra lime juice, if desired. Transfer to a serving bowl.


10/20

Pasta with Cannellini Beans and Sausageby Buddy Valastro


Ingredients:Coarse salt and freshly ground pepper

8 ounces orchiette pasta

8 ounces hot Italian sausages, casings

removed

1 medium onion, diced

4 large cloves garlic, minced

1 teaspoon finely chopped rosemary

leaves

1 cup white wine

1 cup chicken stock

2-15 ounce cans Cannellini beans,

rinsed and drained

1 bunch baby spinach, trimmed and

well washed

Salt and pepper

Freshly grated Parmesan cheese, if

desired (optional)

1. Bring a large pot of water to a boil over high heat. Add salt and pasta. Cook pasta, stirring

occasionally, until tender according to package directions.

2. Heat oil a large saucepan over medium-high heat. Add sausage and cook, breaking up with awooden spoon, until brown, about 5 minutes. Add onion, garlic, and rosemary and cook until onions

are translucent, about 5 minutes. Add white wine, chicken stock, and beans, bring to a simmer, then

add spinach and heat until wilted. Taste and season with salt and pepper. Stir in cooked pasta.

3. Ladle into bowls and serve with grated cheese, if desired.

Directions:


11/20

Dads Linguini and Clamsby Buddy Valastro

SERVES 4-6 Prep Time: 30 minutes Cook Time: 30 minutes

Ingredients:

2 pounds fresh clams, such as

littlenecks, in their shells

Cold water

Salt

1 pound linguini

2 tablespoons olive oil

4 garlic cloves, chopped

1/4 cup dry white wine

1 cup clam juice

1 15-ounce can clams, rinsed1/2 cup chopped fresh parsley

Grated Parmesan cheese (optional)Directions:

1. Soak clams in enough salted water to fully cover them for about 5-10 minutes to purge sand. Then

rinse and scrub well and set aside.

2. Bring a large pot of salted water to a boil and add linguini. Cook according to package directions

until al dente. Drain and set aside.

3. Heat olive oil in large Dutch oven or deep skillet over medium-high heat. Add chopped garlic and

saut for 30 seconds. Add both kinds of clams, wine, clam juice and simmer covered until wine is

mostly reduced and the clams open, about 3-5 minutes.

4. When the clams have opened add the linguini and parsley. Stir to combine all ingredients and serve

hot.

5. Serve with Parmesan, if using.

**Note: If clam is already open, tap it on a surface to see if it closes. If it does not close, it is not fresh and youshould throw it away. You want all your clams to be closed before you cook them.


12/20

Grace's Meatloafby Buddy Valastro

SERVES 6-8 Prep Time: 10 minutes Cook Time: 1 hour

Ingredients:

2 pounds ground meatloaf mix (equal

parts veal, pork, beef)

1 medium Spanish onion, chopped1 cup grated Romano cheese

1 cup breadcrumbs

cup chopped Italian parsley

1 teaspoon kosher salt

teaspoon pepper

5 slices white bread

2 large eggs

2 pounds whole milk mozzarella (not

water-packed, Grace recommends Polly-

O), grated and divided

1 15-ounce can tomato sauce1. Preheat the oven to 350 degrees F.

2. Lightly oil a 9 x 12 inch baking dish

3. In a large bowl: combine the meat, onion, Romano cheese, breadcrumbs, parsley, salt and pepper.

Dip slices of bread in water then tear up and mix into meatloaf mixture. Add 2 eggs, and 1 pound of

grated mozzarella. Mix with hands to combine very well. Let mixture rest 5 minutes before shaping.

4. Form meatloaf mixture into the baking dish. Spread top with tomato sauce and the remaining 1

pound shredded mozzarella cheese. Bake 45 minutes. Remove from oven and let cool 5 minutes

before serving.

Directions:


13/20

Espresso Bean Ice Cream Sodaby Buddy Valastro

SERVES 2 Prep Time: 10 minutes

Ingredients:

2 teaspoons instant espresso powder,

divided

1 teaspoons packed dark-brown

sugar

Boiling water

1 16-ounce bottle chilled seltzer water

1 cups premium ice cream

2 cups heavy cream

2 tablespoons sugar

2 tablespoons finely chopped chocolate

covered espresso beans

Directions:

1. In a small pitcher, combine 1 teaspoon espresso powder and brownsugar. Add 2 tablespoons boiling waterand stir until sugar has dissolved, then add seltzer water.

2. In a separate bowl, beat cream, sugar, and remaining espresso powder until mixture becomes fluffy

and set aside.

3. Divide seltzer mixture between 2 glasses. Using a small ice cream scoop, divide ice cream

between glasses. Press down to submerge.

4. Top with a dollop of whipped cream. Sprinkle with espresso beans; serve immediately.


14/20

Buttermilk Onion Ringsby Buddy Valastro

SERVES 4 to 6 servings Prep Time: 10 minutes Cook Time: 4-5 minutes per batch

Ingredients:

2 large sweet onions, such as Vidalia

4 cups peanut oil

Directions:

1. Peel the onions and slice them crosswise into 3/4-inch-thick slices. Separate each slice into

individual rings.

2. Heat oil in a large, heavy-bottomed medium stockpot or Dutch-oven, or in a deep fryer, to 350

degrees F.

3. While the oil is heating, pour the buttermilk into a large bowl and season liberally with salt and

pepper. Add onions to the buttermilk mixture and stir to coat.

4. In a large bowl, whisk together flour, cornmeal, and a pinch of salt and pepper.

5. Working in batches, dredge some of the onion rings in the flour mixture and tap off the excess.

Gently drop onions in oil to fry the rings, turning once or twice, until golden brown and tender, about 4

minutes.

6. Remove with a mesh skimmer and transfer to plates lined with paper towel. Serve hot.


15/20

Creamed Spinachby Buddy Valastro

SERVES 4 to 6 servings Prep Time: 10 minutes Cook Time: 20 minutes

Ingredients:

1 cups heavy cream or whole milk

Pinch of freshly grated nutmeg

6 tablespoons olive oil, divided

3 cloves garlic, chopped

2 pounds baby spinach or 2 1/2

pounds fresh spinach, tough stems

discarded

4 tablespoons unsalted butter

1 large shallot, finely chopped

4 tablespoons all-purpose flour

Coarse salt and freshly ground pepperDirections:

1. In a saucepan heat heavy cream and nutmeg over medium-low heat stirring occasionally.

2. In a large skillet, heat 2-3 tablespoons olive oil over medium-high heat. Cook the garlic until

fragrant, about 30 second. Add the spinach and cook, stirring occasionally, until wilted, about 2 to 4

minutes for baby spinach and 4 to 6 minutes for regular spinach.

3. Remove spinach from heat and squeeze out all excess liquid either by wringing it out in a clean

kitchen towel, placing it in a mesh strainer and pressing the moisture out with a large spoon, or by

squeezing small handfuls to remove as much water as possible. Coarsely chop the wrung-out

spinach.

4. Meanwhile, wipe out pot used for cooking spinach and add remaining olive oil and butter and cook

over medium-low heat until melted. Add shallot with a pinch of salt and cook, stirring occasionally,

until softened, about 6 minutes. Whisk in flour and cook, whisking, about three minutes. Add the

cream in a slow stream, whisking constantly to prevent lumps, and simmer, until thickened, 3 to 4

minutes.

5. Stir in spinach; season with salt and pepper. Cook, stirring, until heated through.


16/20

Chorizo Quesadillasby Buddy Valastro

SERVES Makes 3 quesadillas, 12 pieces Prep Time: 5 minutes Cook Time: 25 minutes

Ingredients:

3/4 pound fresh chorizo, or spicy Italian

sausage, casings removed

1 medium yellow onion, thinly sliced

8 ounces sharp cheddar cheese,

grated

6x8-inch flour tortillas

1 tablespoon vegetable oil

2 tablespoons fresh cilantro, chopped

Sour cream, for serving

Directions:

1. Preheat oven to 400 degrees F.

2. Line a baking sheet with foil and spread oil onto it with a brush.

3. Heat a large skillet over medium high heat and add 2 tablespoons vegetable oil. Add onions and

saut for 2 to 3 minutes. Add chorizo and stir to break up into crumbles. Cook for an additional 6 to 8

minutes until chorizo is cooked through and the onions are soft. Remove from heat and let cool

slightly.

4. Place 3 tortillas on prepared baking sheet. Divide 1/3 of the chorizo-onion mixture between each

tortilla and top with some grated cheese. Top each with another tortilla and brush with remainingvegetable oil.

5. Place quesadillas in oven and bake for 10 minutes. Raise heat to 450 degrees and bake an

additional 5 minutes until slightly blistered and browned. Watch closely to avoid burning.

6. Remove from oven and slice each quesadilla into 4 pieces. Top each with a dollop of sour cream

and some chopped cilantro.


17/20

Buddy's Mashed Potatoesby Buddy Valastro


Ingredients:

3 pounds Yukon gold potatoes, peeled

4 tablespoons butter at room

temperature

3 ounces cream cheese

3 tablespoons sour cream

Salt and pepper

1 cup milk

Directions:

1. Cut the potatoes, into 1 to 2 inch chunks and place in a deep pot with cold water to cover by 1 inch. Add 1 teaspoonof salt. Bring to a boil, reduce heat andsimmer, 15 to 20 minutes, or until potatoesare just-tender in the center. Pourpotatoes into a colander and shake dry. Put potatoes into a stand mixer or a separate bowl to mix withbeaters2. Gently heat the milk and keep warm.

3. Begin mixing potatoes and add butter, cream cheese, sour cream, salt and pepper. When thoseingredients have incorporated, slowly add the warm milk.

4. Add salt and pepper to taste and serve warm.


18/20

Buddys Strawberry Shortcakeby Buddy Valastro

SERVES 8-10 Prep Time: 45 minutes Assembly Time: 10 minutes

Ingredients:

3 pints strawberries

2 of Buddy's Vanilla Cake, recipe

follows

2 quarts chilled heavy whipping cream

2 cups Sugar

Directions:

1. Reserve 8 of the nicest berries to decorate top of the cake, then hull andhalve the remaining berries.2. Cut the tops off of each cake so they are smooth and even.

3. Whip the cream with the sugar to soft peaks. Place one cake layer on serving

platter, leveled/cut side up. Spread orpipe whipped cream on the cake. Add strawberries andanother thin layer of whipped cream. Stackthe next cake on top with cut side facing up. Spread orpipe more whipped cream on top anddecorate the top of the cake with the strawberries.


19/20

on slow just until the ingredients are blended together, a few seconds, then raise the speed to low-

medium and continue to mix until smooth, approximately 1 additional minute.

3. With the motor running, add 1 egg at a time, adding the next one after the previous one has been

absorbed into the mixture. Stop the motor periodically and scrape the bowl from the bottom with a

rubber spatula to integrate the ingredients, and return the mixer to low-medium speed. After all the

eggs are added, continue to mix for an additional minute to ensure the eggs have been thoroughly

mixed in. This will help guarantee that the sugar is dissolved and that the flour has been thoroughly

mixed in, which will help produce a luxurious mouthfeel in the final cake.

4. With the motor running, add the milk, 1/2 cup at a time, stopping the motor to scrape the sides and

bottom between the two additions. Continue to mix for another minute or until the mixture appears

smooth. Before baking, be sure the batter is at 70F to 73F, or the cake will crown. (Test by plunging

a kitchen thermometer into the center of the batter; if it is too warm, put the bowl in the refrigerator for

a few minutes; if too cool, let it rest at room temperature.)5. Grease two 9-inch cake pans (2 inches high) with the butter, and flour them.

6. Divide the batter evenly between the two cake pans, using a rubber spatula to scrape down the

bowl and get as much batter as possible out. Bake until the cake begins to pull from the sides of the

pan and is springy to the touch, 25 to 30 minutes.

7. Remove the cakes from the oven and let cool for at least 30 minutes, preferably an hour.

8. The cakes should be at room temperature before you remove them from the pan. Put a piece of

parchment paper on a cookie sheet, top with sugar, and one at a time, turn the pans over and turn

the cakes out onto parchment; the sugar will keep it from sticking. Refrigerate or freeze until ready to

decorate.

Buddy's Vanilla Cake

2 1/2 cups cake flour, plus more for flouring the cake pans

2 cups sugar, plus more for unmolding cake

3/4 cup vegetable oil

2 1/4 teaspoons baking powder

1 teaspoon pure vanilla extract

1/2 teaspoon fine sea salt

4 extra-large eggs, at room temperature

1 cup whole milk

Unsalted butter, for greasing two cake pans (about 2 tablespoons); nonstick cooking spray or vegetable

oil may be substituted

1. Position a rack in the center of the oven, and preheat the oven to 350 degrees F.

2. Put the flour, sugar, vegetable oil, baking powder, vanilla, and salt in the bowl of a stand mixer

fitted with the paddle attachment. (If you don't have a stand mixer, you can put the ingredients in a

bowl, and use a hand mixer with the blending attachments, but take extra care to not over mix.) Mix


20/20

Churros with Cinnamon Chocolate Sauceby Buddy Valastro

SERVES about 2 dozen churros Prep Time: 30 minutes Cook Time: 15 minutes

Ingredients:For the Churros:

1 cup water

cup butter

2 tablespoons packed brown sugar

teaspoon salt

1 cup all-purpose flour

3 eggs

teaspoon vanilla

Vegetable oil, for frying

cup sugar

1 teaspoon ground cinnamon

Large pinch cayenne

For the chocolate sauce:

cup heavy cream

teaspoon vanilla extract

1 cup semisweet chocolate pieces

4 tablespoons butter

1 tablespoon sugar

teaspoon ancho chili powder or cayenne

ground cinnamon

Directions:For the Churros:

1. In a medium saucepan, combine water, butter, brown sugar, and salt. Place pan over medium heat

and bring mixture to a boil.

2. Add flour all at once, stirring vigorously with a wooden spoon. Cook and stir until mixture forms a

ball and pulls away from the sides of the pan. Turn off heat and add eggs one at a time, beating well

with a spoon until the egg is fully incorporated. Then add vanilla.

3. Transfer dough to a pastry bag fitted with a large star tip.

4. Heat 3 inches of oil in a deep saucepan to 375 degrees F.

5. In a large bowl, combine sugar, cinnamon and cayenne.

6. When oil is ready, pipe 4" logs of dough into the hot oil (you may need to twist the pastry bag to

get the dough to release, or use a sharp paring knife or scissors to cut free), a few at a time for about

2 minutes or until golden brown on both sides, turning once. Drain on paper towels. Return oil to 375

degrees before adding next batch of dough.

7. Sprinkle hot Churros with cinnamon-sugar mixture to coat. Serve warm with chocolate sauce for

dipping.

Tip: Keep churros warm while you fry them in batches by placing them in a 250 -degree oven until ready to serve

To make the Chocolate Sauce:

1. In a medium saucepan, heat heavy cream and sugar over low heat, stir until sugar is dissolved, add

a pinch of salt. Add chocolate and butter and stir constantly until both are melted and combined. Stir

in vanilla, chili powder and cinnamon and remove from heat. Pour into a serving bowl and serve warm.

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