Thanksgiving is this week y’all. THIS WEEK. And let’s be honest, I think we could all use a day dedicated to good company and eating carbs + pies. Seriously, who do we need to talk to about having two Thanksgivings a year?
If you still haven’t figured out which kind of pie going to make, here are ten must-try recipes. Personally my go-to is an apple pie but I’ll pretty much eat any dessert. What about you? Which pie are you dreaming of?
It’s hard to believe that the Fourth of July is less than a week away! While you’re probably busy planning the perfect sundress to wear to the BBQ and pool parties you’ll be attending, don’t forget about what to bring for dessert. And because who wants to bake in this heat, if you want a quick and easy way to make a store bought pie look like a million bucks, then this ten minute DIY Pocky Pie Topper is for you! Here’s how: Time: 10 minutes Materials: star punch, glitter paper, double sided tape, Pocky
When picking up your pie at the store, you can also pick up some Pocky! Not only can you eat the sticks when you serve the pie (and let’s be honest, when making the topper), but they also look like a sparklers! I went with strawberry because, hello, pink, but they also come in a variety of other colors and flavors.
Punch out your stars.
Wrap a small piece of double sided tape around the biscuit part of the Pocky stick and press the star into place.
Place your sticks into the pie and you’re done! If you want the stars to be at varying heights, just make the Pocky stick shorter.
I, Carrie, am a big, big fan of summer festival season—specifically carnivals. Our local high school hosts a traveling carnival each year, and my hubby and I turn into squealing 4-year-olds as soon as we see those big trucks pull onto the baseball field loaded down with ferris wheel parts and other amusement park rides. This year’s event is right around the corner, so to celebrate the occasion (and my favorite carnival food) I created a batch of homemade funnel cake sprinkles. They are super easy to make and taste just like the real deal. Enjoy!
3/4 cup milk
1/4 tsp. salt
1/2 tsp. baking powder
1 cup flour
Oil for frying
Powdered sugar, to taste
Combine the egg, milk, salt, baking powder and flour in a mixing bowl and mix until combined.
Pour the batter into a plastic gallon-size bag and snip a tiny hole in one of the bottom corners with a pair of scissors. It’s best to make this hole as small as you can—maybe a millimeter or two in length.
Meanwhile, slowly heat oil in a frying pan on medium to high heat—you’ll want the oil to come up to about a 1-inch depth inside the pan.
Once the oil is hot, squeeze thin lines or “dots” of batter into the oil. If you move quickly enough over the surface of the oil, the batter will come out in small bursts and separate into sprinkle-like shapes. You’ll get the hang of how much pressure to use as you go. TIP: Hold the cut bag right over the heated oil as you squeeze out the batter to avoid splashing the oil onto your hands.
The batter will first sink to the bottom of the pan and then rise to the surface as it cooks. Wait about a minute until the batter starts to brown, and use a pair of tongs to flip or stir the funnel cake sprinkles so that they cook all the way through on both sides.
Scoop the cooked sprinkles out of the oil with a slotted spoon and dump them onto a paper towel to drain and dry.
Serve them over scoops of ice cream in a bowl with powdered sugar on top!