Fruity Pebbles Churros Recipe By Tasty

FRUITY PEBBLES™ CHURROS RECIPE BY TASTY

Steps:

• In a medium saucepan with a wide, heavy bottom, combine the water, International Delight Fruity PEBBLES™ Coffee Creamer, butter, sugar, and salt. Bring to a boil over medium heat, stirring to combine. Add the flour and use a heat-resistant rubber spatula or wooden spoon to stir until a thick paste forms. Reduce the heat to low and continue stirring, allowing some of the moisture in the dough to cook off, 2-3 minutes. Remove the pot from the heat and let cool for 10-15 minutes.
• Add the eggs to the dough, 1 at a time, stirring vigorously to ensure that each egg is completely incorporated before adding the next. The dough should be glossy.
• Place the dough in the refrigerator to chill for 15-20 minutes, then transfer to a piping bag fitted with a large star tip.
• While the dough chills, heat canola oil in a large pot over medium heat until it reaches 350°F (180°C). Set a wire rack over a baking sheet. Add the Fruity PEBBLES™ Cereal to a shallow dish.
• Carefully pipe a few 5-inch strips of the churro dough directly into the hot oil, using scissors to release from the piping bag, and fry for 4-6 minutes, flipping occasionally, until the dough is puffed, golden brown, and crispy. Use tongs or a small spider to carefully transfer the churros to the wire rack to cool slightly while you repeat with the remaining dough.
• Brush the sweetened condensed milk over half of a churro, then roll in the Fruity PEBBLES™ Cereal to coat. Repeat with the remaining churros.
• Serve immediately.
• Enjoy!

HOW TO MAKE PERFECT CHURROS EVERY TIME RECIPE BY TASTY

Steps:

• Make the chocolate dipping sauce: Add the chocolate chips to a medium bowl and set aside.
• In a small saucepan, heat the cream over medium heat until beginning gently simmer. Add the cayenne and cinnamon, then remove the pot from the heat.
• Pour the hot cream mixture over the chocolate, then let sit for 2-3 minutes to soften the chocolate. Whisk until the chocolate is completely melted and smooth. Cover the bowl with plastic wrap and keep warm until ready to serve.
• Make the churros: Fill a 12-inch cast iron skillet with 1½ inches of canola oil. Heat over medium heat until the temperature reaches 370°F (188°C). Line a baking sheet with 2 layers of paper towels and set a wire rack on top.
• Meanwhile, in a small stainless steel saucepan, combine the water, milk, 1 tablespoon sugar, the salt, butter, and vanilla bean seeds and pod. Bring to a boil over medium heat.
• Once boiling, remove the vanilla bean pod, then add the flour all at once. Reduce the heat to medium-low and stir with a wooden spoon until the dough comes together in a ball and no longer sticks to the pan, about 5 minutes.
• Immediately transfer the dough to the bowl of a stand mixer fitted with the paddle attachment and let cool for 5 minutes.
• With the mixer running on medium speed, add the eggs, 1 at a time, and beat until completely incorporated before adding the next, scraping down the sides and bottom of the bowl as needed. The dough should be smooth and creamy, like a thick custard.
• Transfer the dough to a piping bag fitted with a 6B open star tip. Let the dough rest for 5 minutes.
• In a medium bowl, mix together the remaining ½ cup sugar and the cinnamon.
• Working in batches of about 4 churros at a time to avoid overcrowding the pan, pipe the dough into the hot oil in 5-6-inch lengths, using a pair of kitchen scissors to snip off the dough at the end of the piping tip. Cook, turning the churros frequently, until golden brown all over, 3-4 minutes. Transfer to the wire rack to drain for about 15 seconds, then toss in the cinnamon sugar until well coated. Transfer to a serving dish. Repeat with the remaining churros, letting the oil return to temperature between batches.
• Serve the churros immediately with the chocolate sauce for dipping.
• Enjoy!

FRUITY PEBBLES® CHEESECAKE

Steps:

• Melt butter in a pot over medium-low heat. Add marshmallows and heat until melted, about 5 minutes. Add cereal and mix well.
• Press mixture into a 9-inch pie pan and refrigerate for 20 minutes.
• Meanwhile, beat cream cheese in a bowl with an electric stand mixer. Add powdered sugar while continuing to beat; beat in 1 cup cereal. Combine hot water and gelatin in another bowl and mix well. Add gelatin to cream cheese mixture. Mix until smooth and creamy.
• Pour mixture over the crust and refrigerate for at least 2 hours.
• Crush the remaining cereal and sprinkle on top of cheesecake.

FRUITY PEBBLES™ THE DRINK

Steps:

• Mix orange juice, daiquiri mixer, lemon-lime soda, and vodka together in a pitcher.n