Funfetti Cookies

Howdy!

I was going though my baking drawer looking for cookies to make and came across my all time favorite cake mix! Funfetti! So I decided to take the cake mix, add some frosting and turn them into yummy cookies.

My instincts were right...they were amazing! The extra sprinkles added crunch and the frosting was creamy and sweet. Paired with some cold milk, funfetti perfection!

-Bunny

Outlander Apple Fritters

Outlander is BACK! 

We waited for what seemed like hundreds of years for Claire and Jamie to come back to us. To celebrate I opened up my Outlander Kitchen Cookbook courtesy of Theresa Carle-Sanders and whipped up some whisky soaked apple fritters. 

To start mix together:
1/4 cup whiskey
1/4 cup whole milk 
2 tablespoons lemon juice
Zest from one lemon 
1/4 cup of sugar 
1 tsp vanilla
1/2 tsp ground ginger 
A sweet whiskey lemon flavor filled the kitchen as I whisked letting me know, already, that these were going to be delicious. Next peel and cut up about 3 Gala apples into cubes and add them to the mixture to soak. I let them absorb every bit of goodness for 30 mins then drained the apples, saving the marinade into a bowl for later.

Next, making the pancake-like batter! 
In a bowl stir together:
1 cup flour 
1 1/2 tsp baking powder 
1 tsp cinnamon 
1 tsp salt 
Then whisk in both eggs, 1 tablespoon melted butter and half of the remaining marinade juice. Fold in the apples, making sure to coat every piece, and you are ready to cook!

Heat up a few inches of oil in a sauce pan, on high heat, and drop in spoonfuls of batter. Don't crowd the pan and fry until each side is golden brown. Once cooked, remove and drain on a paper towel. While still warm, serve with sprinkled powdered sugar. Voila! Perfect bites or yummy.

 As the Scottish melody opened the new season I took my first bite of fritter heaven. Dusted with some powdered sugar they came to life inside my mouth and I couldn't get enough. Such a savory and sweet combination. I will have to make these again! Thank you Outlander for coming back to us and Theresa for making such an amazing recipe.

Thanks for readin! 

-Bunny

Love of Pralines!

Howdy!

This weekend summer decided to have one more hot day before giving in to winter. The air was thick, sticky and just plain hot! Naturally this made me think of New Orleans. I couldn't help but remember wandering those packed streets, listening to jazz and stopping to take a peek in every unique shop. One in particular had pieces of pralines to try. So creamy and perfect bites filled with pecan flavor. I'm sure the cashier noticed as I would casually pass by the tray while I perused. Missing this delish staple of New Orleans, I went to my Damn Good Sweet cookbook for a simple praline recipe and it was simply delicious. 

To start I melted butter, cream, brown and white sugar together until they reached 220 degrees. Then I folded in the pecans and turned off the heat. Next I spooned out about 2 tablespoons per praline onto a baking sheet. 

I did not have any parchment paper, so tin foil had to do. *Just be sure to use something or your pralines will stick to the pans like glue! They did get a little messy, in the future I would want to use something to shape them into more perfect circles. I wondered how Aunt Sally's did it. They had achieved praline perfection! 

It did not take long for them to cool down and stiffen. Craig did try to pick at them before hand lol! I was surprised that they were ready to serve so quickly. I peeled one off the tray and took a bite...YUM! These pralines turned out pretty well, maybe a bit too sugary but each bite took me back to NOLA. Sweet with a bit of pecan crunch. They were not as creamy as I imagined but I think that might require more cook time or more cream. Either way I found another way to eat pecans and reminisce he he! Now this hot day didn't seem so bad.

I am definitely coming back to this sweets cookbook soon!

Thanks, Bunny