Cookies And Cream Funnel Cake Sandwiches Recipe By Tasty

COOKIES AND CREAM FUNNEL CAKE SANDWICHES RECIPE BY TASTY

Steps:

• Take 20 cookies and separate the cookies from the cream filling. Reserve the filling in a medium bowl and place the cookies in a food processor. Process the cookies until broken down to a fine dust, about 1 minute. Set aside.
• Chop the remaining 10 cookies into small pieces.
• Add the heavy cream to a large bowl. Using an electric hand mixer, beat the heavy cream until stiff peaks form, about 2 minutes.
• To the bowl with the reserved cream filling, add the cream cheese. Using the hand mixer, beat together until smooth and creamy. Gently fold the whipped cream into the cream cheese mixture, then fold in the chopped cookies. Refrigerate until ready to assemble the sandwiches.
• In a medium bowl, mix together the flour, cookie crumbs, baking powder, and salt.
• In a large bowl, whisk together the eggs, sugar, vanilla, milk, and water.
• Sift the dry ingredients into the wet ingredients, about ⅓ at a time. Use a rubber spatula to stir the batter together. Transfer the batter to a 32-ounce (905 G) squeeze bottle with a wide tip (trimmed if necessary).
• Fill a small pot, no more than 6 inches (15 cm) wide, ⅔ of the way with canola oil and heat over medium heat until the temperature reaches 350˚F (180˚C).
• Starting from the outside and working inward, squeeze a 4-inch (10 cm) wide circle of batter in the center of the hot oil and in a circular fashion, fill in the center of the circle to create the funnel cake. Fry for 90 seconds on each side, until golden brown. Transfer to a paper towel-lined baking sheet to drain. Repeat with remaining batter.
• Scoop 2 ounces of filling onto a funnel cake and top with another cake. Repeat with the remaining cakes and filling. Dust with powdered sugar, then serve immediately.
• Enjoy!

COOKIES-AND-CREAM CAKE

Steps:

• In a large bowl, combine the cake mix, water, oil and egg whites; beat on low speed for 30 seconds. Beat on high for 2 minutes. Gently fold in crushed cookies. , Pour into two greased and floured 9-in. round baking pans. Bake at 350° for 30-35 minutes or until a toothpick inserted in the center comes out clean. Cool for 10 minutes before removing from pans to wire racks to cool completely. , For frosting, beat the shortening, sugar, milk and vanilla in another large bowl until smooth. Spread frosting between layers and over top and sides of cake. If desired, decorate the top with whole cookies and the sides with crushed cookies.

FUNNEL CAKES III

Steps:

• Beat egg. Mix in milk. Sift flour, salt, sugar, and baking powder; beat into egg mixture until smooth.
• Pour oil into a heavy pan until it is 1 inch deep. Heat to 375 degrees F (190 degrees C).
• Pour batter through funnel into oil with a circular motion to form a spiral. Fry until lightly brown; turn over to brown the other side. Cook to golden brown, and remove to drain on paper towels. Sprinkle with confectioner's sugar while still warm.

FUNNEL CAKE FRIES RECIPE BY TASTY

Steps:

• Make the strawberry dipping sauce: Add the strawberries, sugar, and lemon juice to a small pot over medium-high heat and bring to a boil. Reduce the heat to medium-low and simmer for 30 minutes, until thickened. Remove the pot from the heat and set aside until ready to serve.
• Make the caramel dipping sauce: Add the sugar to a small pan over medium heat. Without stirring, cook the caramel for about 10 minutes, swirling the pan occasionally to loosen any clumps of sugar. Once the sugar turns dark amber in color, remove the pot from the heat. Add the butter and heavy cream and whisk to combine. Be careful as the mixture will bubble up and could burn you. 3. Add the salt and stir to combine. Remove the pan from the heat and set aside until ready to serve.
• Make the fries: Heat 1 inch (2.5 cm) of oil in a deep pan over medium-high heat until it reaches 375°F (190°C).
• In a large bowl, mix together the flour, sugar, baking powder, and salt.
• Add the milk and eggs to the dry ingredients. With a rubber spatula, stir until fully incorporated.
• Transfer the batter to a clean squeeze bottle.
• Working one at a time, squeeze the batter into hot oil. Cook for 30-45 seconds on each side until golden brown. Remove from the oil with a slotted spoon and drain on a paper wire rack over a baking tray.
• Make the marshmallow dipping sauce: Add the marshmallows and butter to a microwave-safe bowl and microwave for 1 minute in 30-second intervals, stirring until smooth.
• Make the chocolate dipping sauce: Add the chocolate chips and coconut oil to a microwave-safe bowl and microwave in 30-second intervals, stirring between, until melted.
• Dust the funnel cake fries with powdered sugar and serve with the dipping sauces.
• Enjoy!

FUNNEL CAKE BITES WITH STRAWBERRY SAUCE

Steps:

• Whisk together the flour, baking powder and salt in a medium bowl. In a large bowl, whisk together the milk, melted butter, eggs, granulated sugar and vanilla. Add the dry ingredients to the wet ingredients and stir together until the mixture resembles a slightly lumpy pancake batter.
• Pour enough oil into a large Dutch oven to come 2 inches up the side. Clip a deep-fry thermometer to the pot and heat over medium-high heat until the thermometer reaches 370 degrees F.
• Working in batches, use a small cookie scoop (about 2 tablespoons) to gently drop the batter into the hot oil and fry until golden brown, about 2 1/2 minutes, flipping once halfway through and adjusting the heat to maintain temperature. Transfer to a clean wire rack set over a rimmed baking sheet to drain. Let cool slightly before dusting with confectioners' sugar. Serve the funnel cake bites drizzled with Strawberry Sauce and with chocolate hazelnut spread for dipping.
• Combine the strawberries, sugar and lemon juice in a medium saucepan over medium heat. Bring a boil, then reduce the heat and simmer, stirring occasionally, until the berries break down, about 10 minutes. Put the mixture in a blender and blend until smooth. Let cool completely, about 30 minutes.

FUNNEL CAKE ICE CREAM SANDWICHES

Steps:

• Pour the oil into a Dutch oven fitted with a deep-fry thermometer. Place over medium-high heat and preheat to 400 degrees F. Line a baking sheet with paper towels and place a cooling rack on top.
• Make the batter: Pour the cake mix into a large mixing bowl. Whisk in the flour and baking powder. Add the milk and eggs. Use a hand mixer to blend the wet ingredients into the dry, until the batter is smooth and free of any lumps. Scrape the batter into a pastry bag and snip a small hole in the tip.
• Quickly squeeze the batter in a circular motion into the hot oil, creating a lacey round about 3 inches wide. Fry until golden brown, about 30 seconds per side. Gently remove from the oil and flip onto the cooling rack (they are fragile). Repeat to make 16 funnel cakes. They will become crispy as they cool.
• Allow the ice cream to soften on the counter for about 5 minutes. Scoop the ice cream onto 8 funnel cakes. Top each scoop with another funnel cake and gently press down. Dust the ice cream sandwiches with confectioners' sugar and serve immediately.

FREAK SHOW FUNNEL CAKES RECIPE BY TASTY

Steps:

• Make the funnel cakes: In a large Dutch oven or deep pot fitted with a deep fry thermometer, heat the neutral oil over medium-high heat until the temperature reaches 375°F (190°C) (the oil should be no more than 1½ inches deep). Set a wire rack on top of a baking sheet. Preheat the oven to 250°F (120°C).
• In a large bowl or liquid measuring cup, whisk together the eggs, milk, and vanilla until well combined.
• In a medium bowl, whisk together the flour, granulated sugar, baking powder, and salt.
• Add the dry ingredients to the wet ingredients and whisk until well combined. Divide the batter evenly between 2 medium bowls.
• Sift 2 tablespoons of cocoa powder into one bowl and whisk until combined. Add the red food coloring to the remaining bowl, then sift in the remaining ½ tablespoon of cocoa powder and whisk until combined. Using a funnel, transfer each batter to a squeeze bottle.
• Make the chocolate sauce: Add the chocolate to a medium heat-proof bowl.
• Microwave the cream on high power for 2 minutes, until just starting to bubble.
• Pour the hot cream over the chocolate and let sit for 2 minutes. Add the black food coloring and sift in the dark cocoa powder, then stir until melted and smooth. Cover with plastic wrap, pressing directly against the surface to prevent a skin from forming, and let sit at room temperature until ready to use. Microwave in 10-seconds intervals if needed to loosen before using.
• Fry the funnel cakes: Working with one batter at a time, squeeze the batter into the hot oil in a squiggly circle motion to make a 4-inch round funnel cake. Squeeze in 1-2 more funnel cakes; do not overcrowd the pot. Fry for 1-2 minutes on each side, until slightly darker in color, then use a spider to transfer from the oil to the wire rack. Transfer to the oven to keep warm while you fry the remaining funnel cakes.
• When ready to serve, spread the crushed chocolate sandwich cookies on a serving platter. Place the gummy worms around the edges of the platter, nestling into the crushed cookies. Set the funnel cakes on top of the cookie crumbs. Dust the red funnel cakes with ¼ cup powdered sugar, then drizzle with the chocolate sauce using a spoon or squeeze bottle.
• In a medium microwave-safe bowl, microwave the marshmallows for 12-15 seconds, until nearly doubled in size. Using gloved hands, pick up the melted marshmallows and stretch them over each black funnel cake to create a "web".
• Enjoy!