Rock The Oven with Ryan Ann: Funnel Cakes…nom nom.

*Elle’s note~When Ryan Ann from Live, Laugh, Love, Bake told me she was doing funnel cakes for her first Rock the Oven post, I might have gotten a lot a little excited. I moved to the small town of “Footloose” when I was younger and it was a very tourist-y place.

One of the things I remember about it is they had places that sold funnel cakes all over the small downtown area. To me it seemed funnel cakes was to Footloose what Starbucks is to, well, everywhere. One of the happy memories I have of that place is the yummy smell of funnel cakes and the occasions when I would get one. Nom nom nom.

I am so happy to have Ry contributing to my blog and she is such a sweetie, pun intended. I told her I wanted to title the post I effing LOVE the shite out of Funnel Cakes!! (that’s the cleaned up version) but went for a tamer title. Without further ado, here’s Ryan Ann…


Funnel Cakes

Baking is my little piece of sanity. When my world is trying to implode, I love that I can take a few simple (or not so simple) ingredients, use my own two (not so little) hands and create something that is freaking delicious.

Of course, my other piece of sanity is music, and if I put the two together? Watch out cuz I have been known to dance around my kitchen like a TOTAL jag off while baking. But more on that another time. LOL

While I do try and bake everything I can from scratch, it is not a requirement. You will NEVER find me looking down my nose at someone for baking from a package. I really don’t like food snobs, man.

For me, it’s not about HOW you make something, it’s about the LOVE that you pour into what you are making. Seriously, I still draw hearts in the peanut butter when I make sandwiches for my kiddies and the hubs. They don’t know it’s there once I close the sandwich, but *I* know.

It may sound silly, call me crazy, but I can totally taste the difference between when I bake something just to get it done, and when I take my time and pour the love into it. I know, I told ya, crazy!

Sure, maybe it is a subconscious thing, but whatever. The point is, I enjoy it, my family enjoys it and my friends enjoy it. What more could I ask for? (a Kitchen Aid mixer, pleeeeease?)

For this section, I’m just going to wing it and see where my mood takes me… But one thing is for sure: You can look forward to lots of tested (in my kitchen) and true, yummy recipes, some funny (and not so funny) stories, and you may pick up some tips and tricks along the way.

I never censor myself when I write about my baking… If I mess up, you will hear about it. After all, that is how we learn, isn’t it?

Anyways, I thought I would start with something simple. FUNNEL CAKES! What is better than some fried up Carnival food? Homemade Carnival food, of course! And awaaaaaay we goooo!

You will need:
3 cups flour
1/3 cup white granulated sugar
2 tsp baking powder (NOT baking soda)
1 tsp ground cinnamon
1/2 tsp salt
3 whole eggs
1 tsp vanilla
2 1/4 cups milk
Canola oil to fry em up in
Powdered sugar to top em

1. Heat your oil in a wide deep pan. You want it to get to 350. I don’t have a thermometer, so I wait a while and drop a little of the batter into the oil. If it starts sizzling away, you’re good to go.

2. In a large bowl, combine your dry ingredients and give em a stir to combine.

3. Whisk in your eggs, milk and vanilla. You want it to look like a thin pancake batter, so if it is too thick, add more milk, a little bit at a time.

4. Now, you are supposed to use a funnel, hence the name Funnel Cake, but I was too lazy to dig through my cabinets and find mine. So, take a piping bag or a large Ziploc baggie, ladle some batter into it, seal it and snip a small portion of the bottom corner off.

Pinch the end between your fingers til you get over the oil, otherwise…. well, you WILL make a huge mess and you will NOT be very happy with me….at least until you eat one of these babies!

5. Holding the bag about 2 inches above the hot oil (please be careful) start dispensing the batter. You want to make a large circle first, and then just go crazy filling it in with squiggles and loops, if that makes sense. LOL If that doesn’t make sense to you, just look at the picture of the finished funnel cake and you’ll see what I mean. 🙂

6. Cook for about 2-3 minutes and then caaaarefully flip (I’ve found that its easiest to flip using tongs) and cook for another 2-3 minutes. You want it to be a deep golden brown AND done on the inside. It may take you a few tries to get it down, but don’t sweat it. You have PLENTY of batter.

7. Remove from oil and drain on paper towels. Give it a few minutes to cool off and then sprinkle a generous amount of powdered sugar over the top. Or caramel sauce with ice cream, or chocolate syrup, or MY favorite, strawberry jam with a lil powdered sugar.

8. Eat that sucker! 😀

I hope you will give it a try, and even more than that, I hope you enjoy!

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5 Responses to Rock The Oven with Ryan Ann: Funnel Cakes…nom nom.

  1. Cajun Asian Chronicles August 24, 2011 at 13:02 #

    I love funnel cake…it’s pretty much the only reason I look forward to the fair coming to town. Now I can try to make my own!!! mmmmmm

  2. anon August 25, 2011 at 04:19 #

    can you also use vegetable oil?

    • Ryan Ann August 25, 2011 at 08:14 #

      Yes, you absolutely can! 🙂

  3. Ryan Ann August 25, 2011 at 08:13 #

    absolutely! 🙂

  4. Cheryl @ Coffee with Cheryl August 26, 2011 at 05:13 #

    Oh wow…YUMMY in swirls!!!

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