Ingredients
1/3 cup unsweetened cocoa powder, divided
2 Tbsp. powdered sugar
1 cup water
2 Tbsp. granulated sugar
1/2 tsp. salt
1/3 cup butter
3/4 cup flour
3 eggs
1/2 tsp. vanilla
2 cups oil
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mix 2 tbsp. cocoa powder and powdered sugar in shallow bowl until blended. bring water, granulated sugar, salt and butter to boil in medium saucepan on medium-high heat. add flour and remaining cocoa powder; cook and stir on low heat 1 min. or until mixture pulls away from side of pan. remove from heat. add eggs; beat until blended. stir in vanilla. spoon into pastry bag fitted with large star tip. heat oil in deep fryer to 350 degrees f. pipe dough, in batches, into 4-inch strips into hot oil. cook 3 min. or until each churro is golden brown on both sides, turning after 1 min. remove from oil with slotted spoon; drain on paper towels. add warm churros, 1 at a time, to powdered sugar mixture; toss to evenly coat. microwave semi-sweet chocolate and cool whip in microwaveable bowl on high 2 min. or until chocolate is completely melted and mixture is well blended, stirring after each minute. serve with warm churros.
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Unrefined whole cane sugar — Indian sweets, chai, payasam
Individual cups for perfectly shaped poached eggs
Food-grade cocoa butter for chocolate work and coating
Electric egg cooker — hard, soft, poached eggs, no guessing
Adjustable stand — hold cookbook or tablet at eye level while cooking
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Unrefined whole cane sugar — Indian sweets, chai, payasam
Individual cups for perfectly shaped poached eggs
Food-grade cocoa butter for chocolate work and coating
Electric egg cooker — hard, soft, poached eggs, no guessing
Adjustable stand — hold cookbook or tablet at eye level while cooking