Category: Desserts

How to make Homemade Funnel CakesΒ 

There are certain things that I associate with summer, that have just become a right of passage during these short 3 months. Swimming, watching Dirty Dancing, camping, making S’mores and funnel cakes! 
When the Bearded Man and I were dating, we used to split funnel cakes at the Fair. Back then, I was still putting on airs, and acting like I couldn’t eat half a pizza at once. So yea, we’d split food, and I’d act all full, and then go home and raid the fridge. Now that he’s stuck with me for life, I’m not sharing my funnel cake with anybody. 

Since we have a large-ish family now, I’d have a conniption if we had to pay 5 dollars a pop for funnel cakes. It’s just not happening. Thankfully they are very fast and easy to make at home! This was the perfect end to a fun weekend! 

Homemade Funnel Cakes 

-2 eggs

-1 1/2 cups milk

-3 Tablespoons sugar 

-2 cups all-purpose flour 

-1 1/2 teaspoons baking powder 

-1/2 teaspoon salt 

Vegetable oil

Powdered sugar 

Strawberries 

Fill a large round frying pan with vegetable oil, making the oil about 2 inches deep. Turn heat to medium, and allow oil to heat to 360 degrees. 

Whisk eggs, milk and sugar in a large mixing bowl. Add flour, baking powder and salt, and whisk until combined. 

Measure 1/2 cup of batter into a funnel, covering the hole of the funnel with your finger. 

Place your funnel over the hot oil and remove your finger. As batter runs into the oil, make a circle with designs in the middle, connecting everything together. I had fun with this part!

Fry about 1-2 minutes, or until golden brown. Using tongs, carefully flip and fry for 1 more minute. 

Drain on a plate lined with paper towels and continue with the rest of the batter. 

Sprinkle powdered sugar and strawberries over the funnel cakes. 


Serve! 

This was one happy little redhead! 


Due to the messiness of the sugar, I don’t recommend eating these while wearing a black sundress. Not that I would know or have experience in that area….

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Recipe credit: http://www.handletheheat.com/homemade-funnel-cakes/

Photos and wording my own. 

Strawberry Banana Muffins

I love this time of year! The weather is getting warm, the morning sun fills my kitchen, and strawberries go on sale! Bring on the muffins! The Bearded Man isn’t a huge fan of sweets, but he loves it when I make these muffins. My kids do too…so I have to hide a few to put in his lunch box before they’re gone πŸ™‚ Usually when I make a recipe off the internet, I end up tweaking it. Not this one, it’s awesome just like it is!   
Strawberry Banana Muffins 

(Makes 12)

-2/3 cup sugar 

-1 egg 

-6 tablespoons butter, melted 

-1 teaspoon vanilla 

-2 ripe bananas, mashed 

-1 1/2 cups flour 

-3/4 teaspoon baking soda 

-1/2 teaspoon cinnamon 

-1/4 teaspoon salt 

-1 cup chopped strawberries 

Preheat oven to 350. Grease or line muffin tin with liners. 

In the bowl of an electric or stand mixer, beat egg and sugar until blended. Add butter and vanilla until combined.

Add mashed bananas and mix until smooth and incorporated.

In a separate bowl, whisk flour, baking soda, cinnamon and salt. Add strawberries and toss until strawberries are coated in flour mixture. 

Add strawberry mixture to wet mixture and mix just until everything is combined. 

Add mixture to muffin tin using cookie scoop or gravy spoon. 

Bake for 20-25 minutes, or until toothpick inserted in the middle comes out clean.

Cool for 2 minutes, then move to a wire rack to finish cooling.

We love muffins for breakfast and snacks, but they never last long enough! 

Recipe credit goes to http://melaniemakes.com/blog/2014/04/strawberry-banana-muffins.html

Photo and wording my own. 

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Bearded Man Approved Chocolate Chip Cookies

When we first got married, almost 9 years ago…(what???), I made the typical cookies out of the old cookbooks. They were ok, but the Bearded Man wanted something better. He wanted cookies that didn’t crunch and where the dough rose up higher than the chocolate chips. He wanted them to be soft and moist(don’t you hate it when people use that word to describe food?) So at that point, I made many batches of cookies. Some were too flat. Some were too tall and dry. I sent batches of cookies with him to work, so I could get some feedback. Men are brutally honest. Finally, we arrived at our favorite combination of ingredients. Follow the ingredients and techniques to a T. Cookies aren’t always very forgiving, especially if you don’t want them flat. I’ve been told several times that these are the best cookies ever. Hope you enjoy them as much as we do!!

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A glass of milk is mandatory.

 

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Just look at those cookies!

Bearded Man approved cookies;

-360 grams flour(I strongly encourage you to measure the flour on a kitchen scale)
-1 cup brown sugar
-1/2 cup white sugar
-Box instant vanilla pudding mix
-1 tsp. baking soda
-1 tsp. salt
-1 stick butter softened
-1/2 stick butter flavored shortening(1/2 cup)
-3 tsp. Vanilla
-1 egg
-1 TBSP sour cream
-2 cups chocolate chips(we like milk chocolate) you can also use chopped candy or M&M’s.

-Add flour, sugars, pudding mix, salt and baking soda in a mixing bowl. Mix until blended.
-Add butter, shortening, vanilla, egg, sour cream and chocolate chips. Mix on low speed just until blended. Dough will almost look crumbly. As long as you can shape it with your hands, it will work. You don’t want the dough to be too wet or sticky. It will have the consistency of play dough.

-Line a baking sheet with parchment paper. Shape dough into balls, and place on baking sheet.”Test” the deliciousness of the dough by sneaking a few cookie dough balls when the kids aren’t looking. No…don’t do that…salmonella *cough* 😳

-Place cookie dough balls in the freezer for at least a few hours. Overnight is best, but if you’re in a hurry, just make sure they’re cold! Warm dough makes a flat cookie. Flat cookies make sad Husbands.
-After dough has frozen, preheat oven to 375. Place dough balls on cookie sheet, and bake for 9-11 minutes, or just until they’ve starting browning at the top.
-Let the cookies cool on the pan for 10 minutes. Then transfer to a wire rack.
-I usually bake half of the batch, and save the rest in the freezer for last minute cookie cravings. So much cheaper and yummier than store bought dough!!
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