Pound Cake Churro Bites Recipes

POUND CAKE CHURRO BITES

Steps:

• Preheat the oven to 350 degrees F.
• Line a large baking sheet with parchment paper. Place the pound cake cubes on the lined baking sheet in a single layer and bake until toasted and firm, about 10 minutes. Let cool completely.
• Brush the toasted cubes with the butter. Mix the sugar and cinnamon together in a large bowl. Toss the cubes in the cinnamon-sugar. Thread the cubes on ten 6-inch skewers. Fill each of 10 shot glasses a third of the way full with the dulce de leche. Stand one churro skewer upright in each glass of dulce de leche and serve.

POUND CAKE PETIT FOURS

Steps:

• Line a large baking pan with parchment paper, then set a grid cooling rack inside.
• Cut the top and bottom crusts from the pound cake (to remove any browned edges) using a serrated knife or cake leveler. Cut the cake in half lengthwise into two 1/2-inch-thick slabs. Lay them on a work surface and stamp about ten 2-inch shapes from each slab with a cookie cutter. Arrange on the prepared rack.
• Remove the lids and foils from the tops of each frosting tub and microwave each in 30-second intervals until melted and pourable, about 1 minute total. Stir pink food coloring into one tub until a vibrant color is achieved; add green color to another tub and stir. (You'll leave one tub untinted.)
• Liberally pour the pink frosting over 10 pieces of cake until they are completely coated, turning the pan to see if all sides get coated well. Pour the green over 10 more pieces in the same manner. Drizzle the white frosting over the pink and green cakes using a spoon. Let stand for about 2 minutes, then top ten cakes with whole almonds and ten cakes with the cherries.
• Let stand until set, about 30 minutes, or transfer to the refrigerator to speed the setting, about 15 minutes. Place each petit four inside a cupcake paper and display on a serving tray.

CHURRO BITES

Steps:

• For the churro dough: Heat 2 inches oil to 350 degrees F in a wide 3 1/2 to 4-quart heavy pot over high heat.
• In a medium saucepan over medium-high heat, combine 1 cup water and the cinnamon stick and bring to a boil. Discard the cinnamon stick. Add the butter, sugar and salt and stir until the sugar dissolves and the butter melts. Turn off the heat. Using a wooden spoon, quickly stir in the flour until it is well combined and a shiny dough forms. Return the pan to medium-heat and cook the dough, stirring, until it starts to pull away from the sides of pan, about 2 minutes. Transfer the dough to a medium bowl and let cool, about 5 minutes. Beat in the eggs, 1 at a time, stirring vigorously after each addition, until the egg is completely incorporated (the dough will be sticky.)
• Transfer the dough to a pastry bag and pipe 1-inch pieces, cutting the dough with scissors every inch, into the hot oil. Fry the churro bites, 6 at a time, turning occasionally, until golden brown, 3 to 4 minutes per batch. Drain on paper towels. Return the oil to 350 degrees F between batches.
• For the cinnamon sugar: Combine the sugar and cinnamon in a shallow bowl.
• For the Mexican chocolate sauce: Bring the heavy cream to a simmer over medium heat. Turn off the heat and add the chopped chocolate, stirring until completely dissolved. Serve warm as a dipping sauce for the churro bites.
• Roll the warm churro bites in the cinnamon-sugar. Serve Mexican chocolate sauce alongside for dipping churro bites.