This past weekend was very productive when it came to trying new recipes. On top of the Buckeye Cookies, I tried my hand at making bagels. Hubby and I have been eating Panera’s Asiago Bagels every morning for the past several months. We agreed that we could have them daily, and not get tired of them. However, we wished that they were whole grain asiago…thus causing us to make the decision to do our own homemade bagels.
Let me tell you, one day of them and I would not miss them at all. While I am all too ready to just take the batch as a loss and run out to Panera for our bagels, hubby wants to eat the batch and try a different recipe. More power to him, because I am already dreading breakfast in the morning…
I did have another success in the kitchen, though. I tried the Strawberry Cheesecake Chimichangas that are on www.justataste.com .
They…are…delicious! The batch makes 6…there are only two left 24 hours later. Those probably won’t make it until morning. The insides are creamy with just the right amount of sweetness and a crispy outer shell to encase the wonderfulness. Then there are the strawberries, that just kind of tie it all together and make everything right in the world. They are fairly easy to make. I would definitely recommend the candy thermometer, though (or deep-fry thermometer) to get the oil at the right temperature. The instructions are straight from the original website.
Star rating… 5 out of 5
Strawberry Cheesecake Chimichangas
1 (8-oz.) package cream cheese, at room temperature
1/4 cup sour cream
1 Tablespoon plus 1/4 cup sugar, divided
1 teaspoon vanilla extract
1/2 teaspoon fresh lemon zest
6 (8-inch) soft flour tortillas
1 3/4 cups sliced strawberries, divided
1 Tablespoon cinnamon
Vegetable oil, for frying
Equipment: toothpicks; deep-fry thermometer
In the bowl of a stand mixer fitted with the paddle attachment, beat the cream cheese with the sour cream, 1 tablespoon sugar, vanilla extract and lemon zest, scraping down the sides of the bowl as needed. Fold in 3/4 cup of the sliced strawberries.
Divide the mixture evenly between the tortillas, slathering each portion in the lower third of each tortilla. Next, fold the two sides of each tortilla toward the center and then roll the tortilla up like a burrito and secure it with a toothpick. Repeat the rolling process with the remaining tortillas.
Combine the remaining 1/4 cup sugar with the cinnamon in a shallow bowl and set it aside. Line a large plate with paper towels.
Add 3 inches of oil to a large, deep saucepan, leaving a minimum of 2 inches from the top of the oil to the top of the saucepan. Heat the oil over medium-high heat until it reaches 360ºF on a deep-fry thermometer.
Working in batches, fry the chimichangas until golden brown and crispy, about 3 minutes, flipping them as needed. Transfer the chimichangas to the paper towel-lined plate to drain for 1 minute, and then roll them in the cinnamon and sugar mixture. Repeat the frying and rolling process with the remaining chimichangas, returning the oil to 360ºF between batches.
Remove all toothpicks from the chimichangas and transfer them to serving plates. Top each with a portion of the remaining 1 cup of sliced strawberries and serve immediately.