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Mini Funnel Cake Hearts

I love funnel cake! 
Fried to crispy perfection on the outside, soft on the inside,
and sprinkled with powdered sugar...delicious!

Whenever we go to Disney World, funnel cake is the one treat that I must buy.
On my daughter's 7th birthday, we were at the Magic Kingdom to celebrate.  
I got a funnel cake from the little shop near Cinderella's Castle.
  My daughter and I stopped for a break at an outside table,
right next to the moat around the castle.

Now, you should know that my daughter is autistic and has an obsession with water.
It is like a magnetic attraction that she is unable to resist.
A year earlier, she jumped into a fountain on another Disney visit!
I thought that I had learned from the "fountain incident", and brought extra clothes this time. 

But she decided to try something new!
As I sat there enjoying my funnel cake, I saw something pink go flying over my head...

It was a shoe.
My daughter's shoe!
And it landed in the moat!!

I'm pretty sure that she just wanted to see if the shoe would float.
Yep, it did.

The shoe landed far below us, and was not retrievable.
But don't fret, because this story has a happy ending!
We were in the "Happiest Place on Earth" could it not?
A kind Disney employee had seen the whole "moat incident"
and presented my daughter with a free pair of Mickey Crocs.
The End.

Now, back to that funnel cake...

I recently saw a recipe for mini funnel cakes on Pinterest, and it made my heart skip a beat.
I had never thought of making them at home!
Wouldn't it be fun to make heart shaped funnel cakes for Valentine's Day?

Mini Funnel Cake Hearts
adapted from Taylor Takes A Taste

Dry Ingredients:
  • 1 1/2 cups flour
  • 1 tsp. baking powder
  • 1/4 tsp. salt
  • 1/4 cup powdered sugar

Wet Ingredients:
  • 1 1/3 cup milk
  • 1/2 tsp. vanilla extract
  • 1 egg

Sift the dry ingredients into a large container that you can easily pour from (like a plastic pitcher). In a separate bowl, beat the egg with the rest of the wet ingredients. Pour the wet ingredients into the dry and stir until a thick batter forms. Pour the batter into a squeeze bottle. 

In a large frying pan, pour your oil about 1/2 inch deep and heat to medium high. Place a metal, heart shaped cookie cutter into the pan. Squeeze batter in random overlapping patterns, until the heart is filled. Cook 30 seconds to one minute, then remove the cookie cutter using tongs and let the funnel cake float. Flip and cook the other side for 30 seconds to one minute, until a nice light golden brown. (These cook very quickly, so be careful not to burn them!) When golden brown, remove from the pan and place onto several layers of paper towels to drain. Immediately sprinkle with powdered sugar and top with fruit, if you like.
Serve warm!


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