Satis”Frying” Sweet Treat

What are a couple of girls to do when they can’t decide between their two favorite indulgences? The only answer, as we see it, is to get creative and combine them! Chocolate Loaded Cookie Fries are at the top of our cheat day menu. Uniting our love of sweet chocolate and salty french fries makes this one satis”frying” Saturday! 

Chocolate Loaded Cookie Fries #tbt

Recipe:

Follow the directions for our Ultimate Sea Salt Cookies except press the dough into a parchment lined 9×13 pan and bake for 25 min at 350 degrees. Make sure the middle is done. Once cooled use a pizza cutter and slice into thin cookie strips. Dip into your favorite sauces. Our dips include hot fudge, caramel sauce, cookie butter, and vanilla frosting. YUM! 

A New Sweet? Give it a fry!

You gotta try this new sweet treat we so luckily stumbled upon while pinning one afternoon, Funnel Cake Fries Bites! Funnel cakes aren’t something we make very often but when we saw the word fries our eyes lit up. By now you know that we love our sweets, but french fries are next on our list for cheat day splurges. This recipe is a perfect combo of both!  Happy Satur”fry”!

Funnel Cake Fry Bites

  
Ingredients

2 cups all-purpose flour

1 teaspoon baking powder

½ teaspoon salt

2 eggs

¼ cup white sugar

½ cup milk

1 tsp vanilla

3-4 cups canola or vegetable oil

1 jar of hot fudge and caramel sauce for dipping

Instructions

Whisk flour, baking powder, and salt in a bowl. Set aside.

With a mixer, beat eggs, sugar, milk and vanilla in a large bowl until foamy and well combined. Carefully add in the flour mixture and mix until you have a smooth, thick batter. Place the batter in a bag for piping.

Add about 1 inch of oil to a large pot with high sides. Heat the oil to 350 degrees F. Pipe the batter in long straight lines into oil and fry until golden, about 30-60 seconds per side. Remove to a plate, cut into bite sized pieces, and sprinkle with powdered sugar while still hot.

Serve with warm hot fudge and caramel sauce for dipping.

*recipe adapted from Kevin & Amanda