Funnel Cake

Funnel cake has a very special space in my soul.

I’ve been obsessed with funnel cake ever since I was a kid. Whenever we attended any fair, amusement park, or outdoor event I would always beg to end the day with funnel cake. As I got older and America’s culinary world grew more creative I began to see new types of funnel cakes covered in pounds of whipped cream, strawberries, jam, and sometimes peanut butter. 

Nothing against those inventions, but I’m a funnel cake purist. Just powdered sugar will do it for me, thanks.

Funnel cake is ridiculously easy to make at home, and all of the ingredients are probably already chilling in your fridge and pantry. You can even get creative if you don’t have a funnel on hand. To get the squiggles for the frying step, I’ve been known to fill up a Ziploc bag with the batter and snip off the corner in order to squeeze it out. This is also a great method for piping frosting if you don’t own a pastry bag.

So here is how you make funnel cake at home. I’ve made this funnel cake recipe multiple times when I was craving something sweet, deep fried, and sugary and it hits the spot every time. Enjoy!

Easy Homemade Funnel Cakes
Serves 4
Light and fluffy fried funnel cakes
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Prep Time
5 min
Cook Time
10 min
Total Time
15 min
Prep Time
5 min
Cook Time
10 min
Total Time
15 min
Ingredients
  1. 2 cups oil for frying
  2. 1 large egg
  3. ⅔ cup milk
  4. 1-1/4 cups all-purpose flour
  5. 2 tablespoons granulated sugar
  6. 1 teaspoon baking powder
  7. ¼ teaspoon salt
  8. Confectioners’ sugar, for dusting
Instructions
  1. Heat oil in a large skillet (preferably cast iron) over medium high heat until the oil reaches 350 degrees. Reduce heat to medium to maintain the heat.
  2. In a medium mixing bowl, combine egg and milk.
  3. In a separate bowl, combine flour, sugar, baking powder, and salt. Stir dry ingredients into the wet ingredients.
  4. Pour batter into a funnel (with your finger over the tip), or spoon batter into a large plastic bag with a tip cut off.
  5. Pipe batter into the hot oil making a squiggly design and working from the center out. Fry funnel cake for two minutes on each side.
  6. Remove from oil onto paper towels to drain.
  7. Sprinkle powdered sugar over hot cakes.
Spring Summer Sam http://springsummersam.com/

Rosemary Butter Cookies

Oh, hi.

You see these here?

Rosemary Butter Cookies

These are some darn good cookies, and surprisingly easy to make! Rosemary Butter Cookies have quickly become a go-to recipe of mine for when I’m craving a crispy, flavorful cookie that I can eat with one pinky raised up. In fact, I think this recipe for Rosemary Butter Cookies is probably the best, ever. 

Rosemary Butter Cookies

This is a Martha Stewart recipe, so you know it’s good. It has the right amount of sugar and butter that you’d want in a cookie. This isn’t something you want to bake during your “diet week” because it’s really hard to eat just one. 

The rosemary in these cookies add a nice fresh flavor that is not overpowering. I’d love to try making these cookies again with other ingredients like crushed pistachios, or cranberries. 

So, what are you waiting for? Your best Rosemary Butter Cookies are ready to be baked!

Rosemary Butter Cookies
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Ingredients
  1. 1 cup (2 sticks) unsalted butter, softened
  2. 3/4 cup granulated sugar
  3. 1 large egg
  4. 1 egg white, beaten
  5. 1 teaspoon pure vanilla extract
  6. 2 1/2 cups sifted all-purpose flour
  7. 1 tablespoon finely chopped fresh rosemary
  8. fresh rosemary
  9. 3/4 teaspoon coarse salt
  10. 1/2 cup fine sanding sugar
Instructions
  1. Put butter and granulated sugar in the bowl of an electric mixer fitted with the paddle attachment; mix on medium speed until pale and fluffy, about 2 minutes. Mix in whole egg and vanilla. Reduce speed to low. Add flour, rosemary, and salt, and mix until combined.
  2. Halve dough; shape each half into a log. Place each log on a 12-by-16-inch sheet of parchment. Roll in parchment to 1 1/2 inches in diameter, pressing a ruler along edge of parchment at each turn to narrow log. Transfer to paper-towel tubes to hold shape, and freeze until firm, about 1 hour.
  3. Preheat oven to 375. Brush each log with egg white; roll in sanding sugar. Cut into 1/4-inch-thick rounds. Space 1 inch apart on baking sheets lined with parchment. Bake until edges are golden, 18 to 20 minutes. Let cool on sheets on wire racks. Store in airtight containers at room temperature up to 3 days.
Spring Summer Sam http://springsummersam.com/

So, I’m kinda really into salads now.

My recent trip to San Francisco was filled with every type of pastry, carb, and cream available to man, and after I came back home I found myself craving a really good, clean kale salad. So I went back to one of my go-to easy recipes that always hits the spot – Kale Farro Strawberry Fruit Salad with Blue Cheese. YUMMY!

I was inspired to recreate this salad recipe after visiting WeHo Bistro here in L.A., which had a very similar salad that I craved for days after I first tried it. When I say this salad is easy I mean it’s EASY with barely any cooking required. All you have to do is chop up the fruits, veggies, and cook up some farro, which only takes about 10 minutes. 

I like to top this salad with some chunks of blue cheese for extra flavor, but you can leave it out if you’re vegan. If you want to make homemade raspberry dressing to go with this, then good for you! I personally used a store bought version to save on time. 

I love every bite of this salad, and I hope you do, too! Let me know if you decide to try it 🙂

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StrawberryPancakesRecipe

StrawberryHealthyPancakes

I visited the Oxnard Strawberry Festival over the weekend and walked away with a belly filled with strawberry shortcake and delicious fried festival food. And of course, a nice pint of fresh, organic California-grown strawberries.

Being the wannabe chef I am, I knew right away that I wanted to cook with the strawberries, so I whipped up some Strawberry Greek Yogurt pancakes the next day.

These pancakes are nice and thick and fluffy, just how I like them. The secret to fluffy pancakes is to not overstir the batter. Use a whisk to incorporate everything just until all the ingredients come together, then put your whisk down and walk away. It’s okay if there are a few lumps left in the batter.

These pancakes are the perfect treat to add to your summer breakfast or brunch menu. I hope you get to try them!

Strawberry Greek Yogurt Pancakes
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Ingredients
  1. 6 Tablespoons unsalted butter, melted and slightly cooled (plus more butter for greasing)
  2. 2 and 1/4 cups all-purpose flour
  3. 1/3 cup granulated sugar
  4. 1 and 1/4 teaspoon baking powder
  5. 1/2 teaspoon baking soda
  6. 1/4 teaspoon salt
  7. 2 large eggs
  8. 2 cups plain Greek Yogurt
  9. 2 teaspoons vanilla extract
  10. 1 cup sliced strawberries
Instructions
  1. Melt the 6 Tablespoons of butter first. Microwave or stovetop - either is fine. Set aside to slightly cool. You don't want it piping hot.
  2. In a large bowl, toss the flour, sugar, baking powder, baking soda, and salt together until combined. Set aside.
  3. In another large bowl, whisk the eggs, buttermilk, and vanilla extract together until combined. Whisk in the melted butter. Pour the wet ingredients into the dry ingredients and whisk by hand gently to combine the ingredients. The batter is thick and a few lumps may remain. Very gently, fold in the strawberries.
  4. Heat a griddle or skillet over medium heat. Coat generously with butter. Once hot, drop about 1/4 cup of batter on the griddle. Cook until the edges look dry and bubbles begin to form on the sides, about 1 minute. Flip and cook on the other side until cooked through, about 2 more minutes. Coat griddle/skillet again with butter for each pancake or batch of pancakes.
  5. Serve immediately.
Adapted from Sally's Baking Addiction
Spring Summer Sam http://springsummersam.com/

Mini Chocolate Chip Cookies Recipe

The only thing better than chocolate chip cookies, is mini chocolate chip cookies.

I nabbed this mini chocolate chip cookie recipe from Yammie’s Noshery and it is absolutely divine. I strategically made these the same day I attended a housewarming party so I wouldn’t be faced with the temptation of being left alone with three dozen cookies. They were a total hit and got gobbled up very quickly. Bottom line: you must bake these cookies!

Mini Chocolate Chip Cookies
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Ingredients
  1. 1 stick of softened butter
  2. 1/2 cup brown sugar
  3. 1/4 cup white sugar
  4. 1 egg
  5. 1 teaspoon vanilla
  6. 1/3 cup all-purpose flour
  7. 1 cup cake flour
  8. 1/4 teaspoon salt
  9. 1/2 teaspoon baking soda
  10. 1/2 cup chocolate chips
Instructions
  1. In a large bowl, cream together the butter and sugars. Add the egg and vanilla and mix until combined. Sift in the flours, salt, and soda. Mix until just combined and stir in the chocolate chips. Refrigerate until firm, or throw it in the freezer (my dough took about 2 hours to firm up).
  2. Meanwhile, preheat oven to 350ºF.
  3. Scoop cookie dough by 1/2 teaspoons onto a baking sheet lined with parchment paper. Bake for about 5-8 minutes or until desired doneness is reached. Press some extra chocolate chips into the top at the end if desired.
Adapted from Yammie's Noshery
Adapted from Yammie's Noshery
Spring Summer Sam http://springsummersam.com/
Mini Cookies Recipe Food Blog