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  2. 19 Churro Recipes That Are a Cinnamon Lover’s Dream - AOL

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    You’re likely familiar with Mexican-style churros, which are coated in cinnamon sugar and sometimes served with chocolate or dulce de leche for dipping. In other parts of Latin America or the U ...

  3. Our mouths are watering from this churro cheesecake ... - AOL

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  4. 45 Fast-Food Copycat Recipes You Can Make at Home - AOL

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    21. Disney's Churro Bites. ... Recipe: The Cheesecake Factory. ... Orange chicken is an irresistible, if not authentic, fixture of Americanized Chinese food.

  5. Churro - Wikipedia

    en.wikipedia.org/wiki/Churro

    Churros are fried until they become crunchy, and may be sprinkled with sugar. The surface of a churro is ridged due to having been piped from a churrera, a syringe-like tool with a star-shaped nozzle. Churros are generally prisms in shape, and may be straight, curled or spirally twisted.

  6. Romeu e Julieta - Wikipedia

    en.wikipedia.org/wiki/Romeu_e_Julieta

    Romeu e Julieta (Portuguese: [ʁoˈmew i ʒuliˈetɐ] ⓘ; lit. ' Romeo and Juliet ') is a traditional Brazilian dessert made of cheese and goiabada. [1] While the most simplistic form of this dessert consists of goiabada over a slice of cheese, desserts and foods can be prepared into Romeu e Julieta versions of themselves by incorporating goiabada and cheese into the recipe. [2]

  7. Cheesecake - Wikipedia

    en.wikipedia.org/wiki/Cheesecake

    The earliest extant cheesecake recipes are found in Cato the Elder's De Agri Cultura, which includes recipes for three cakes for religious uses: libum, savillum and placenta. [4] [5] [6] Of the three, placenta cake is the most like modern cheesecakes: having a crust that is separately prepared and baked. [7]

  8. 14 best cheesecake recipes from no-bake beauties to total ...

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  9. Beignet - Wikipedia

    en.wikipedia.org/wiki/Beignet

    Beignets from Haute-Savoie. Variations of fried dough can be found across cuisines internationally; however, the origin of the term beignet is specifically French. They were brought to New Orleans in the 18th century by French colonists, [10] from "the old mother country", [12] also brought by Acadians, [13] and became a large part of home-style Creole cooking.