Skip to main content

Sweet & Spicy Churros

It's always an awesome day when my Taste of Home Special Delivery box arrives! The Fall box has been one of my favorites so far, celebrating the 25th anniversary of Taste of Home.  I've been a fan since the 90s, and I was honored to be chosen as a Community Cook in 2015.

I won't spoil all the contents of the box, but it includes Spicy Chocolate Cinnamon Cane Sugar. This is a collaboration between Gustus Vitae and Taste of Home, and it is amazing! I got a chance to try it before it's release, and have used in some fun ways, the first being these Sweet & Spicy Churros.

I made the traditional choux pastry, and then piped it through a bag with a star tip into the hot oil.  You definitely want to use a thermometer to keep the temperature steady, if the oil isn't hot enough they'll be greasy, and if it's too hot the outsides will burn the insides will stay raw.

The key to it going smoothly is to have it set up assembly line style.  A paper towel lined plate or rack to put them on after frying is the first stop.  Next is a place to coat with sugar.  You can use a paper bag or a shallow pan.  Last up is the serving platter.

I love the kick that the sugar gives these! I actually had to make two batches, the first ones disappeared so quickly I didn't get pictures.  They are best eaten the day they're made, but you can store them in an airtight container for a day or so.

To order your Taste of Home Special Delivery box and get awesome surprises like this every month, go to Or you can order the sugar directly from Gustus Vitae at

 Do you have an amazing recipe you'd like to submit to Taste of Home? Follow this link and learn how! Want to apply to be a Community Cook?  Check out the requirements and apply here!

Sweet & Spicy Churros

Sweet & Spicy Churros


  • 1 cup water
  • 1/2 cup butter or margarine
  • 1/4 teaspoon salt
  • 1 cup all-purpose flour
  • 3 eggs, beaten
  • Vegetable oil, for frying
  • 1/4 cup Spicy Cinnamon Chocolate Cane Sugar


  1. In saucepan, add water, butter, salt and bring to a boil over high heat. Stir in flour with a wooden spoon. Reduce the heat to low. Continue stirring about one minute, or until the mixture forms a ball. Remove from heat. Add the eggs one at a time, stirring vigorously, until they are all incorporated.
  2. Add 2 to 3” of oil to a high sided pot. Heat to 360 degrees. Place Spicy Chocolate Cinnamon Cane Sugar in a bowl or small paper lunch bag, and set aside. Place dough into a pastry bag with a star tip (I like Wilton #21 or 27).
  3. Pipe 4” of dough out of the bag and into the oil (I use scissors to cut mine), until you have 3 to 4 strips. Fry about 2 minutes per side, turning, until they are golden brown. Move them to a paper towel lined plate, and continue with the remainder of the dough.
  4. After you’ve piped the next set of strips, toss the slightly cooled ones in the cinnamon sugar, and move to the serving platter. Repeat until all the dough is fried and all the strips are coated with sugar.
Created using The Recipes Generator


Popular posts from this blog

Copycat Dunkin Donuts Egg White & Veggie Omelet Bites

I'm a huge fan of the Dunkin Donuts Power Breakfast sandwich, so when I started seeing ads for the new Egg White & Veggie Omelet Bites I stopped in and gave them a try.  They were delicious, but of course, I knew I could make them at home.  I started with the whites of six eggs. You can use pasturized whites if you don't want to do the whole separating, finding a use for the yolks thing.  I beat them up with some salt and pepper. Next up, the tomato and spinach.  I used grape tomatoes, seeded them and then chopped them into 1/4" pieces. I like baby spinach, and I took about 10 leaves and chopped those up into 1/4" pieces as well. I added that to the egg mixture.  When you pour it into the pans, be sure that it all gets evenly distributed.   They bake up pretty quickly, around 9 minutes or so.  Dunkin gives you two egg bites, the mini donut serving size is three. I pop them in ziplocs in the fridge and just pull a bag and reheat them in the microwave for a quick

Copycat Dunkin Donuts Bacon and Cheddar Omelet Bites

Since I already came up with a version of Dunkin Donuts new Egg White & Veggie Omelet Bites for myself, I decided to make the other variety that they are offering, Bacon & Cheddar, for my husband. Super simple.  Beat up some eggs with salt and pepper.  Add in some shredded cheddar and a slice of bacon cut into 1/4" pieces (I used kitchen shears).  Bake them for about 9 minutes in sprayed mini donut pans. They baked up light and fluffy.  The bacon stayed crisp and there's just the perfect amount of cheese.   I split them up into portions in zip top bags and that way we can just grab a bag and warm them up. My husband laughed when I told him 3 is the serving size.  I'll definitely be doubling the recipe next time! Copycat Dunkin Donuts Bacon & Cheddar Omelette Bites Print With Image Without Image Author: Jolene's Recipe Journal Ingredients 4 large eggs 1/4 teaspoon salt 1/2 teaspoon pepper 3T shredded cheddar cheese 1 slice cooked bacon, cut in 1/4" piec

Lemon Pizzelles

  One of the first cookies I can remember eating is a pizzelle, and I'm still a huge fan today.  Even though you need a special iron to make them, the rest of it is really so simple. This time around I took the basic pizzelle recipe and instead of vanilla or anise, I used Adams lemon extract. I also used some of their yellow food coloring to distinguish them from my regular pizzelle.