Monthly Archives: January 2016

2016 Monthly Challenge: Funnel Cakes

I don’t make New Years resolutions. Not because I don’t keep them, I just believe that if you want to make a change it should happen when you want it to happen!

That being said, I’ve set myself a goal for 2016. Which is kind of like a resolution I guess. I have had so many new “techniques” I’ve wanted to try but never have. Some because I just don’t typically have those ingredients. Some because they seem too hard or scary. 😜 But since life is crazy with 2 little ones, I’ve challenged myself to do only 1 a month. 

I realized Friday that January was quickly coming to an end and immediately started brainstorming on what I could make that night without a trip to the store. 

I picked Funnel Cakes! I very rarely get them since they’re only available at fairs or amusement parks. I’d never even seen a homemade funnel cake recipe, but I figured it couldn’t be too hard right?

Searching Pinterest I quickly found a few and they were more or less all the same. I ended up going with this recipe because I liked her technique with the cookie cutter. So here we go!

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Funnel Cakes – adapted from here

makes about 15 4.5″ cakes

Ingredients:

1 egg

1 1/3 cup milk

1/2 tsp vanilla

1/4 tsp salt

1 tsp baking powder

1/4 cup powdered sugar

1 1/2 cup flour

Oil for frying (I used vegetable oil)

Directions:

1. Set up your fry station. Pour about 1/2 inch of oil into a pan. Place a brown paper bag on a cookie sheet next to the stove. Have a plate handy to hold the cookie cutter when not in use. Clip a thermometer onto the pan with the tip in the oil (make sure it doesn’t touch the bottom of the pan). 

2. Beat egg, milk, and vanilla. With mixer running, add salt, baking powder, then powdered sugar. Slowly add flour last. 
3. Scrape the bowl then pour mixture into a squeeze bottle. I used one like this and had to fill 3 times total. I got 5 cakes out of each full bottle. 

4. When the oil reaches 350* it’s time to go! Use the tongs to place the cookie cutter in the center of the pan. 

  
5. Squeeze the batter into the center of the cutter. If you make a circle first then fill it in in a squiggly/crisscross pattern it will stay together better. Keep going until there’s a good amount of batter coverage. (Took me a few times to get it right.)

  
6. Once the batter is solid you can remove the cookie cutter and let it float. Flip it and let the other side get golden brown, then remove from the oil to the brown paper bag to drain.   

   
  
  
The entire cooking process takes about 1-2 minutes. It’s very fast. That’s why you want to have everything set up ahead of time, because if you have to stop to do anything, the cake will burn. 

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If you want to top the funnel cakes in powdered sugar it has to be done right away or the powdered sugar won’t stick. 

  
You can also top with chocolate syrup, fruit, or ice cream!

 

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Raspberry Champagne Cupcakes

Champagne is for celebrations. With these cupcakes I’m celebrating ME!

(I made these cupcakes for my 3 year work-iversary!)

I followed this recipe by Courtney at Pizzazzerie.

I used this amazing raspberry champagne I bought a while back from a local winery. I’d been saving it for something special and this was perfect!

I also added a little pink food coloring to give them more of a raspberry-feel.

These were SO yummy! You can definitely taste the champagne in the frosting, but it was also in the cupcake itself. Both the cupcake and the frosting were so light and fluffy.

If you have something special to celebrate, or if you just want to celebrate nothing at all – make some champagne cupcakes! Either way they will brighten your day. 🙂

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Easy Baseball Cookies

Recently I switched up my icing recipe. (I use this recipe now which happens to be vegan.)

It dries smoother and slightly harder than my previous recipe, without being too crunchy or losing any flavor.

When making these baseball cookies for a friend’s son’s birthday, I decided to try using edible markers – something I couldn’t really do with my old icing. It worked PERFECTLY!

I used a round cookie cutter to get the perfect curve for the stitching…

…and marked the cutter where it met the edge of the cookie. This way the curve was the same size on every single cookie.   Then I just added the stitching, making sure each curve had the same number of stitches. The spacing doesn’t even need to be perfect for the balls to all look great!

I also made some bats to go along with the baseballs.

These were SO easy and stunning and took no time at all!  I will definitely use the markers again for balls instead of piping all of those lines.
My mind is racing with everything else I can do with the markers now!

**Not that you can tell from the pictures, but these cookies are actually gluten free and vegan! I used this recipe for the cookies and these recipes for the buttercream and icing. I just substituted rice flour and rice milk, and used all vanilla extract instead of using almond.

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Life Lately

I’ve been quite absent from my poor little blog.

These boys keep me so busy!

    
   
I have some fun things to share and others coming soon, so hopefully I can start posting more frequently!

In the meantime you can stay more up-to-date with me on Instagram!

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