Cinnamon Churros:

1. Step 1:

   In a dish, mix together sugar and ground cinnamon. Set aside.  

2. Step 2:

   • In a saucepan, bring the water, butter, vanilla extract, and salt to a gentle simmer. Stir in the flour. 
   • Turn the heat down to low and whisk vigorously with a wooden spoon for approximately a minute, or until the mixture forms a ball and starts to pull away from the pan.
   • Take the pan off the stove and let mixture cool for 10 minutes. 
   • To cooled mixture beat in eggs, one at a time. (Do not add eggs if the mixture is hot) 
   • Spoon the churro dough into a piping bag fitted with star tip. 
   • In a large pot over medium heat, add enough oil to come halfway up the sides. 
   • Hold the piping bag a few inches above the oil and pipe churros into ropes. Use sterilized kitchen scissors or knife to cut off dough from piping bag. Do 3 to 4 per batch. 
   • Fry until golden and crisp, rolling occasionally. 
   • Remove churros using slotted spoon. Roll them in cinnamon sugar mixture and serve hot with chocolate ganache! 

Chocolate Ganache:

1. Heat a double boiler with about an inch or two of water over medium heat. Add chopped chocolate and heavy cream. Stir continuously until the chocolate has melted.