These Churro Croissants are supremely buttery, flaky, tender and packed with addictive cinnamon sugar churro flavors! You won't believe how easy or irresistible these croissants are!
These cookies are my perfect end-of-summer-berry season cookie, and also the best transition to fall. The cookies have a nutty, sugary coating, thanks to the pistachio sugar we coat them in before baking. The berries nearly burst in the dough, which makes the whole thing very blueberry muffin reminiscent!
Pillowy soft and chewy sugar cookies bursting with fresh vanilla flavor and dusted with a sweet sugar coating.
These Churro Croissants are supremely buttery, flaky, tender and packed with addictive cinnamon sugar churro flavors! You won't believe how easy or irresistible these croissants are!
This sugar cookie chex mix recipe is a sweet and delicious snack.
Pillowy soft and chewy sugar cookies bursting with fresh vanilla flavor and dusted with a sweet sugar coating.
Baked Pumpkin Doughnuts are perfect for a fall breakfast! They are full of pumpkin spiced flavor, with a delicate cinnamon sugar coating.
Spice up your regular sugar candy with homemade gummies tossed in a sour sugar coating.
Whether you want to make CBD gummies or THC, this method and recipe will work for you. It's a great one for beginners.
This vegan Korean corn dog dish should absolutely be on your to-make list this week! They are basically a vegan version of mozzarella sticks or hot dogs that have been breaded, deep-fried, sugar-coated, and sprinkled with mustard and ketchup. They're the yummiest and most enjoyable snack I've had in a long time! The best part is that these vegan Korean corn dogs are extremely simple to make! What is a Korean Corn Dog? Korean corn dogs are a famous Korean street snack. Hot dogs and/or mozzarella are breaded with panko before being deep-fried and sugar-coated. They're then served with sauces such as ketchup and yellow mustard. Korean corn dogs come in several variations. They've even been breaded and fried with French fries and ramen noodles! Vegan Korean Corn Dog Vegan Korean corn dogs are popular as well. They are also sold on Korean streets and the demand is growing. They don't lack in taste and texture in comparison to regular ones, trust me! It is just important for you to follow this recipe and you'll see what I'm talking about. How to Check the Temperature of Your Oil I strongly advise purchasing a digital thermometer to ensure delicious corn dogs. If you don't have a thermometer, you may use a thick wooden skewer or a disposable stick to see if your oil is ready. In the oil, insert the skewer. If there are no bubbles, the oil is not heated enough. When the oil begins to bubble gently but consistently around the skewer, you're set to fry. Your oil appears to be boiling around your chopstick: it is too hot. It's also essential to have enough oil so that the corn dogs can float. This is how you'll achieve a uniform golden-brown hue. Also, the key is having enough oil so the corn dogs can float. This is how you'll get an even golden-brown color. Corn Dogs in Korea vs. Corn Dogs in the United States Hot dogs aren't the only filler for Korean corn dogs! It's also possible to use other sausages and cheeses! Panko breadcrumbs are used to coat Korean corn dogs, giving them a wonderfully crispy texture. Some variations even include french fries, ramen noodles, and cornflakes, as I previously indicated! After deep-frying, the Korean version is dusted with sugar! Share the image below to your Pinterest board to save this recipe! Pin Ingredients 1/2 tsp kosher salt 1 tsp baking powder 2 tbsp organic cane sugar, and a little extra for covering the corn dogs 1/4 cup finely ground yellow cornmeal 1/4 cup and 3 tbsp unsweetened plain almond milk 1/2 cup all-purpose flour 1 1/2 cup panko breadcrumbs 1-quart vegetable oil 1 package vegan mozzarella, sliced into sticks (Follow Your Heart's mozzarella slices will make 4 sticks. READ below the written recipe for important tips!) OR vegan hot dogs Directions Let the vegetable oil heat up to 350 degrees Fahrenheit in a medium-sized saucepot or deep fryer. I normally set my stove to medium heat and then modify it based on the temperature readings on my thermometer. To achieve an accurate temperature, please use a thermometer!!! Make four sticks out of the block of vegan mozzarella slices. Then, keeping the cheese intact with your other hand, carefully insert a skewer 3/4 of the length through the long way to stop it from falling apart. If you prefer to use hot dogs, you may either poke a skewer through them all the way through or break them into smaller pieces and place one on a stick with a little bit of mozzarella! If you're putting a hot dog and cheese on the same skewer, start with the hot dog and then add the mozzarella. To avoid the chunk of mozzarella from breaking, only push 3/4 into it. Put the prepped sticks on a sheet pan lined with parchment paper and freeze them while you make the remainder of the dish. This will assist in keeping the cheese from crumbling. Combine the flour, cornmeal, baking powder, salt, and sugar in a medium-sized, wide, shallow mixing basin. Then pour and whisk in the milk until everything is well blended. NOTE: Make sure the mixing dish is large enough to hold all the corn dogs. On a wide platter, spread out the panko breadcrumbs. Ensure the oil is thoroughly warmed before dipping a stick, and only batter and cook one skewer at a time. To coat a stick, take one out of the freezer and delicately bathe it with batter, totally covering it. Because the cheese is basically in slice shape, try to do this as carefully as possible to prevent the cheese from falling off the stick. Allow any extra batter to drop out before dipping the skewer in the breadcrumbs. Then, sprinkle the panko on top, twist the stick around, and press the crumbs on to thoroughly coat it. After the cheese or hot dog has been covered, I like to lightly massage the breadcrumbs on it to try and keep everything together, and then roll it in panko again. Drop the battered corn dog into the oil and deep-fry it for between 4 and 5 minutes. Using a couple sheets of paper towel, cover a sheet pan or plate. Set the fried corn dog on top for a couple of seconds to absorb any extra oil. Top the corn dog liberally with sugar while still warm and "moist" with the oil! Add ketchup and mustard on top if wanted! Alternatively, you may just dunk the corn dog. Notes: Because this recipe makes six corn dogs, you may make them with mozzarella, hot dogs, or a combination of the two! I prefer to prepare two batches with just cheese, two batches with just hot dogs, and two batches with half of both!
Homemade buttermilk doughnuts. Toss in your choice of cinnamon sugar, powdered sugar, or sweet butter glaze.This this easy, no rise dough is a quick way to have fresh donuts anytime! Yield: a dozen donuts plus several doughnut holes
Churro Cookies bring all the taste and looks of real churros, but no frying required! These cookies have a crunchy, crisp outer layer and the inside is soft, tender and buttery. These cookies make a great dessert for Cinco de Mayo or anytime you're craving a churro!
The best Snickerdoodles baked at home! Follow our simple and delicious Snickerdoodle cookie recipe for the classic sweet, cinnamon treat.
Sugar Coated Quartz with Pink Color + Hematite from Bahia Brazil. This Quartz Crystal has a 2nd generation of baby crystals growing around the main point. It is included with Hematite giving it the pinkish red color hues. The milky white sugar growth of Quartz has a layered beautiful texture on the outside of the point. I love the deep red inclusions that accent the white and pink colors nicely. One photo is backlit. This piece is approximately 9.1cm long, 3cm wide, 2.8cm tall, and weighs about 102 grams. You will receive this exact piece. Every order comes with a free crystal gift! Spend $35 in my shop and get free shipping! Check out my Etsy shop at rockgemcrystal.etsy.com Follow me on Instagram & Tik Tok for more crystal fun and to stay updated on shop updates and live shows @rockandcrystals
These snickerdoodles are soft and chewy with a delicious cinnamon sugar coating. The dough is a simple sugar cookie recipe made with cream of tartar to make the cookies extra soft and chewy.
American Buttercream. Easy to make and delicous to eat.
You know those fluff salads all the old ladies would bring to the church potluck? Well, this is not one of them! Although, it probably falls into the "fluff salad" category, this Pineapple Pretzel Salad
These Mini French Breakfast Puffs are soft and fluffy breakfast muffins that are coated in warm, melted butter, then rolled in a sweet cinnamon sugar. They take less than 15 minutes to bake, taste absolutely wonderful, and the perfect go-to, quick breakfast treat!
Lightly sweetened and perfectly golden brown, this homemade authentic Mexican Buñuelos recipe is a must during the holiday season, but is lovely all year round. Each of these buñuelos mexicanos is essentially a crispy fried tortilla with cinnamon and sugar, perfect for drizzling with a touch of honey.
Old Fashioned Sugar Cookies on steroids! Big, soft cookies that taste like grandma used to make.
You can make candied nuts with just three ingredients and they won't cost you a fortune! Psssssst...... This recipe is Gluten-Free to boot!
Simple desserts are often overlooked, especially when the Holidays roll around. These apple pie taquitos have all the makings of a great apple pie in fun, crispy cinnamon & sugar coated taquito form.
Fill your crafty life with customized page layouts that are unique, colorful, and creative with 12" x 12" Sugar-Coated Scrapbook Paper. Featuring a sugar coated surface, this paper can be customized with edging scissors, paints, stickers, and other embellishments. Use it in albums commemorating weddings, graduations, births, and heartfelt family memories. Dimensions: Length: 12" Width: 12" Note: Scrapbook sheet is sold individually.
