I’m convinced that edible bowls were an American invention, and oh how happy I am for their existence! Whether it be the deep fried tortilla shell encasing a fresh fajita salad or this marvelous melt-in-your-mouth cinnamon sugar coated churro bowls, bowls made for devouring are definitely a award-winning invention.

Pinterest Inspired

Ingredients:

• 4 Tbsp. salted butter, cubed
• 2 Tbsp. brown sugar
• 1/ tsp. salt
• 1 c. water
• 1 c. flour
• 4 eggs
• 1 tsp. vanilla
• cinnamon sugar
• canola oil for frying, muffin tins, nonstick cooking spray, vanilla bean ice cream, chocolate and caramel syrup, piping bag with small star tip

Directions:

1. In a medium saucepan over medium high heat, melt the butter and add in the brown sugar, salt, and water. Bring this to a boil and stir with a wooden spoon. Reduce the heat to medium low heat and add in flour. Stir for about a minute until a uniform dough ball forms. Remove from the heat and set a timer to cool for 5 minutes. The dough needs to be a cool enough so as not to cook the eggs.
2. Add the vanilla and one egg into the dough mixture and stir until incorporated completely. Add in another egg and repeat the process (if you do not incorporate the egg completely after each one is added, the dough will be lumpy). After all the eggs have been added, spoon the dough into a prepared piping bag.
3. Invert a muffin tin and spray with nonstick cooking spray. Gently pipe the dough around the raised muffin cavities working your way to the top (be aware that the dough will automatically slide down to meet the last bottom layer, but don’t leave a gap.)
4. Once all the bowls have been formed, place in the freezer for approximately 3 hours until frozen solid.
5. Heat oil in a deep pan to 350*.
6. Carefully pry the bowls off of the muffin tin, 3 at a time, and place into the hot oil. Fry until golden brown, on both sides. Remove from the oil, place on stack of paper towels, and immediately sprinkle with cinnamon sugar.
7. Fill with a scoop of ice cream and drizzle with chocolate and caramel syrup.

Yields about 6 bowls.

Eat, Bork, and Be Merry!

~ Kate