top of page

Search Results

45 items found for ""

Blog Posts (11)

  • Recipe: Gluten-Free Fudgy Moist Brownies

    FULL RECIPE: Scroll to the bottom for the full recipe and instructions. Ok, who doesn't love a gooey, chocolatey fudgier brownie? We think these may be the best brownies you'll ever make - maybe the best you've ever tasted. This recipe involves melted butter, high speed egg whisking for 10 minutes, and A LOT of chocolate. It's a bit more work than your everyday brownie mix- but we think you'll agree the results are worth it. Ingredients for 24 brownies 1, 9"x13" pan (Or divide ingredients by half for an 8"x8" pan) 2 ½ sticks unsalted butter, plus more, softened, for greasing 1 1/3 cup good-quality semisweet chocolate, or bittersweet chocolate, 60-70% cacao, roughly chopped ¾ cup unsweetened dutch process cocoa powder, divided in half into two bowls 1 tablespoon espresso powder 2 cups granulated sugar ½ cup dark brown sugar, packed 2 teaspoons vanilla extract 2 teaspoons kosher salt 6 large eggs 1 cup Fox and Son Gluten Free Funnel Cake Mix flaky sea salt, for sprinkling Position a rack in the middle of the oven and preheat to 350°F (180°C). Grease a 9x13-inch (23x33-cm) dark metal pan with softened butter, then line with parchment paper, leaving overhang on all sides. Grease the parchment with softened butter. Combine the chopped chocolate, ¼ cup (30 g) of cocoa powder, and espresso powder in a heatproof liquid measuring cup or medium bowl and set aside. Add the butter to a small saucepan over medium heat and cook until the butter just comes to a vigorous simmer, about 5 minutes, swirling the pan occasionally. Immediately pour the hot butter over the chocolate mixture and let sit for 2 minutes. Whisk until the chocolate is completely smooth and melted, then set aside. Combine the granulated sugar, brown sugar, vanilla extract, salt, and eggs in a large bowl. Beat with an electric hand mixer or in a bowl mixer with a whisk attachment on high speed until light and fluffy, about 10 minutes. It will be similar to the texture of thick pancake batter. With the mixer on, pour in the slightly cooled chocolate and butter mixture and blend until smooth. Remove the bowl from the mixer. Sift in the funnel cake mix and remaining cocoa powder into the mixture. Use a rubber spatula to gently fold until combined. This is where you are able to fold in optional items like salted chips, pretzels, more chocolate chips, M&Ms, reese's, oreos/Jojos... etc if you would like. For this recipe we folded in the additional chocolate chips. Pour the batter into the prepared baking pan and smooth the top with a spatula. Bake until lightly puffed on top, about 20 minutes. Important step! Remove the baking pan from the oven using oven mitts or kitchen towels, then lightly drop the pan on a flat surface 1-2 times until the brownies deflate slightly and a few cracks form. This is an important step to maintain an even texture throughout the brownies. Sprinkle with optional flaky sea salt. Return the pan to the oven and bake until a toothpick inserted into the center of the brownies comes out fudgy but the edges of the pan look cooked through, about 20-25 minutes more. The center of the brownies will seem under-baked, but the brownies will continue to set as they cool. Set the brownies on a cooling rack or trivet and cool completely in the pan. Use the parchment paper to lift the cooled brownies out of the pan. Cut into 24 bars and serve FULL RECIPE: Ingredients for 24 brownies 1, 9"x13" pan (Or divide ingredients by half for an 8"x8" pan) 2 ½ sticks unsalted butter, plus more, softened, for greasing 1 1/3 cup good-quality semisweet chocolate, or bittersweet chocolate, 60-70% cacao, roughly chopped ¾ cup unsweetened dutch process cocoa powder, divided in half into two bowls 1 tablespoon espresso powder 2 cups granulated sugar ½ cup dark brown sugar, packed 2 teaspoons vanilla extract 2 teaspoons kosher salt 6 large eggs 1 cup Fox and Son Gluten Free Funnel Cake Mix flaky sea salt, for sprinkling Grease a 9x13-inch (23x33-cm) dark metal pan with softened butter, then line with parchment paper, leaving overhang on all sides. Grease the parchment with softened butter. Combine the chopped chocolate, ¼ cup (30 g) of cocoa powder, and espresso powder in a heatproof liquid measuring cup or medium bowl and set aside. Add the butter to a small saucepan over medium heat and cook until the butter just comes to a vigorous simmer, which should take about 5 minutes, swirling the pan occasionally. Immediately pour the hot butter over the chocolate mixture and let sit for 2 minutes. Whisk until the chocolate is completely smooth, shiny, and melted, then set aside. Combine the granulated sugar, brown sugar, vanilla extract, salt, and eggs in a large bowl. Beat with an electric hand mixer or bowl mixer on high speed until light and fluffy, about 10 minutes. It will be similar to the texture of thick pancake batter. With the mixer on, pour in the slightly cooled chocolate and butter mixture and blend until smooth. Position a rack in the middle of the oven and preheat to 350°F (180°C). Sift in the funnel cake mix and remaining cocoa powder and use a rubber spatula to gently fold until combined. Fold in optional items like salted chips, pretzels, more chocolate chips, M&Ms, reese's, oreos/Jojos, etc. Pour the batter into the prepared baking pan and smooth the top with a spatula. Bake until lightly puffed on top, about 20 minutes. Important step! Remove the baking pan from the oven using oven mitts or kitchen towels, then lightly drop the pan on a flat surface 1-2 times until the brownies deflate slightly and a few cracks form..This is an important step to maintain an even texture throughout the brownies. Sprinkle with optional flaky sea salt. Return the pan to the oven and bake until a wooden skewer inserted into the center of the brownies comes out fudgy but the edges look cooked through, about 20-25 minutes more. The center of the brownies will seem under-baked, but the brownies will continue to set as they cool. Set the brownies on a cooling rack and cool completely in the pan. Use the parchment paper to lift the cooled brownies out of the pan. Cut into 24 bars and serve

  • Recipe: Gluten-Free Sugar Cookies with Icing

    Scroll to bottom for full recipe by clicking here! These cookies are wonderfully crisp on the edges and soft in the center. They will surely become a holiday favorite! Prep Time: 2.25 hours Cook Time: 10 minutes ·Yield: 24 medium cookies COOKIES 3/4 cup (170g) unsalted butter brought to room temperature 3/4 cup (150g) granulated sugar 1 large egg 2 teaspoons pure vanilla extract 1/2 teaspoon almond extract (optional, but adds a nice flavor) 2 and 1/4 cups (430g) Fox & Son Funnel Cake Mix 1/2 teaspoon baking powder 1/4 teaspoon salt ICING 1 and 1/2 cups (180g) confectioners’ sugar 1/2 teaspoon pure vanilla extract 1 teaspoon light corn syrup (optional for shine!) 2 – 2.5 Tablespoons (30-38ml) water 1/4 teaspoon salt INSTRUCTIONS 1. In a large bowl using a stand mixer or handheld mixer, beat the butter until creamed and smooth using a paddle attachment for about 1 minute. Add the sugar and beat on the highest setting until the mix appears fluffy and light in texture, scraping down the paddle and sides of the bowl as needed. 2. Add the egg and vanilla extract and beat on high for 2 minutes. Keep scraping the sides and bottom of the bowl as needed. 3. Mix together the Fox & Son flour, baking powder, and salt in a separate bowl. Turn the mixer down to low and add half of the dry mixture until just combined. Add the rest of the flour, stopping as soon as the dough has formed. Add 1 Tablespoon more of the Fox & Son Flour if the consistency is too soft and wet for rolling. 4. Separate the dough into two separate balls. Roll each portion out onto a piece of floured parchment or on plastic wrap to about 1/3″ thickness. Stack the pieces with paper or plastic between them onto a baking sheet, cover lightly, and refrigerate. The dough should rest for at least 2 hours in the fridge, but can sit up to two days before being used. 5. Once chilled and rested, preheat your oven to 350°F and set to convection if available. Line 2 large cookie sheets with parchment paper. Remove one of the dough pieces from the refrigerator and cut in shapes using cookie cutter shapes of your choice. Transfer the shapes to a plate lightly dusted with the Fox & Son flour, being careful not to bend or press them and ruin the shape. Re-roll the remaining dough and continue cutting until all the dough is used up. Place the plates in the freezer for 20 minutes to rechill. If the dough is too warm and soft, it will not keep its shape when baked. After 20 minutes, transfer the cutouts to your prepared cookie sheets. 5. Bake for 10-12 minutes. The cookies are finished when they have a very light coloring just around the edges. Transfer the cookies after a few minutes to a wire rack to cool completely before icing. 6. For the icing, whisk the powdered sugar, vanilla, and water in a medium bowl. If the icing is too thin, add more sugar, if too thick, add more water. when it's ready, add food coloring of choice. Decorate your cookies as desired! FULL RECIPE COOKIES 3/4 cup (170g) unsalted butter brought to room temperature 3/4 cup (150g) granulated sugar 1 large egg 2 teaspoons pure vanilla extract 1/2 teaspoon almond extract (optional, but adds a nice flavor) 2 and 1/4 cups (281g) Fox & Son Funnel Cake Mix 1/2 teaspoon baking powder 1/4 teaspoon salt ICING 1 and 1/2 cups (180g) confectioners’ sugar 1/2 teaspoon pure vanilla extract 1 teaspoon light corn syrup* 2 – 2.5 Tablespoons (30-38ml) water 1/4 teaspoon salt INSTRUCTIONS 1. In a large bowl using a stand mixer or handheld mixer, beat the butter until creamed and smooth using a paddle attachment for about 1 minute. Add the sugar and beat on the highest setting until the mix appears fluffy and light in texture, scraping down the paddle and sides of the bowl as needed. 2. Add the egg and vanilla extract and beat on high for 2 minutes. Keep scraping the sides and bottom of the bowl as needed. 3. Mix together the Fox & Son flour, baking powder, and salt in a separate bowl. Turn the mixer down to low and add half of the dry mixture until just combined. Add the rest of the flour, stopping as soon as the dough has formed. Add 1 Tabelspoon more of the Fox & Son Flour if the consistency is too soft and wet for rolling. 4. Separate the dough into two separate balls. Roll each portion out onto a piece of floured parchment or on plastic wrap to about 1/3″ thickness. Stack the pieces with paper or plastic between them onto a baking sheet, cover lightly, and refrigerate. The dough should rest for at least 2 hours in the fridge, but can sit up to two days before being used. 5. Once chilled and rested, preheat your oven to 350°F and set to convection if available. Line 2 large cookie sheets with parchment paper. Remove one of the dough pieces from the refrigerator and cut in shapes using cookie cutter shapes of your choice. Transfer the shapes to a plate lightly dusted with the Fox & Son flour, being careful not to bend or press them and ruin the shape. Re-roll the remaining dough and continue cutting until all the dough is used up. Place the plates in the freezer for 20 minutes to rechill. If the dough is too warm and soft, it will not keep its shape when baked. After 20 minutes, transfer the cutouts to your prepared cookie sheets. 5. Bake for 10-12 minutes. The cookies are finished when they have a very light coloring just around the edges. Transfer the cookies after a few minutes to a wire rack to cool completely before icing. 6. For the icing, whisk the powdered sugar, vanilla, and water in a medium bowl. If the icing is too thin, add more sugar, if too thick, add more water. when it's ready, add food coloring of choice. Decorate your cookies as desired! These cookies also go great with royal icing!

  • Recipe: Gluten Free Pear & Almond Tart

    Scroll to bottom for recipe 🍐 For The Crust: 1 cup (175 grams) Fox and Son Funnel Cake mix 6 tablespoons (85 grams) cold, unsalted butter, cut into small pieces 1 tablespoon white granulated sugar 2 egg yolks For The Filling: 1 cup (100 grams) almond meal 2 tablespoons (25 grams) Fox and Son Funnel Cake Flour 1/4 teaspoon (1 gram) salt 1/2 cup (100 grams) granulated white sugar 7 tablespoons (100 grams) unsalted butter 2 large eggs, at room temperature 1 teaspoon (4 grams) pure vanilla extract For the Fruit: Approximately 3-4 peaches, pears, or apples, sliced 1/4 inch thick and peeled. 1/2 tsp cinnamon 1 tablespoon granulated sugar 1/4 tsp ground ginger 1/4 tsp (a pinch) ground nutmeg 1/2 tsp salt (Optional) 1 tsp calvados/apple brandy or lemon juice Optional to finish: Turbinado sugar or cinnamon sugar to sprinkle on top 1/2 jar apricot preserves + 1 Tablespoon water to make the fruit appear shiny. STEP 1 To make the tart crust, rub together the flour and butter until it looks like fine breadcrumbs, then mix in the sugar. Add 1 egg yolk and a couple sprinkles of cold water, followed by the next yolk and more water until the dough just comes together. Wrap in plastic wrap and refrigerate for 30 mins. STEP 2 Heat oven to 400'F. Roll the dough out on a lightly floured surface until big enough to line a 9-inch tart tin. Place the sheet of dough into the tart pan and press into place. If you're not using a non-stick tart pan, put a small layer of butter or pan spray on the surface of the pan before pressing the dough into place. If the dough rips, simply patch it up with small pieces left over. Place in the freezer for 10-15 minutes and prick a few holes using a fork. Bake for 10 mins to preset the crust. It should be lightly golden brown. Cool slightly before moving onto step 3. STEP 3 While the tart crust cools, make the filling. Whisk the sugar and butter together until you get a pale paste. Beat in the eggs and add the vanilla extract. and finally add the almond flour and the Fox and Son funnel cake mix. Wisk together. Spread evenly onto the cooled tart shell. In a separate bowl, toss apples, peaches or pears with the cinnamon, sugar, ground ginger, nutmeg, and salt. Arrange the fruit slices across the top in a circular pattern. (The fruit pictured has not been tossed in spices per the request of the person who requested it). Bake at 375' for 25-35 mins until golden and almond filling appears set. Baking time may vary. When cool, brush apricot preserve or honey across the top, or sprinkle with powdered sugar to serve. FULL RECIPE For The Crust: 1 3/4 Cup Fox and Son Funnel Cake mix 3/4 Cup cold, unsalted butter, cut into small pieces 1 Tablespoon white granulated sugar 2 Egg yolks For The Filling: 1/4 Cup white granulated sugar 1/4 Cup + 1 Tablespoon butter, room temperature 2 Eggs, beaten 1 tsp vanilla extract 3/4 Cup almond flour 2 3/4 Tablespoons Fox and Son Funnel Cake and AP Flour Mix For the Fruit: Approximately 3-4 peaches, pears, or apples, sliced 1/2 inch thick and peeled. 1/2 tsp cinnamon 1 Tablespoon granulated sugar 1/4 tsp ground ginger 1/4 tsp (a pinch) ground nutmeg 1/2 tsp salt (Optional) 1 tsp calvados/apple brandy or lemon juice Optional to finish: Turbinado sugar or cinnamon sugar to sprinkle on top 1/2 jar apricot preserves + 1 Tablespoon water to make the fruit appear shiny. STEP 1 To make the tart crust, rub together the flour and butter until it looks like fine breadcrumbs, then mix in the sugar. Add 1 egg yolk and a couple sprinkles of cold water and mix into the dough, followed by the next yolk and more water until the dough just comes together. Wrap in plastic wrap and refrigerate for 30 mins. STEP 2 Heat oven to 400'F. Roll the dough out on a lightly floured surface until big enough to line a 9-inch tart tin. Place the sheet of dough into the tart pan and press into place. If you're not using a non-stick tart pan, put a small layer of butter or pan spray on the surface of the pan before pressing the dough into place. If the dough rips, simply patch it up with small pieces left over. Place in the freezer for 10-15 minutes and prick a few holes using a fork. Bake for 10 mins to preset the crust. It should be lightly golden brown. Cool slightly before moving onto step 3. STEP 3 While the tart crust cools, make the filling. Whisk the sugar and butter together until you get a pale paste. Beat in the eggs and add the vanilla extract. Add the almond flour and the Fox and Son funnel cake mix. Wisk together. Spread evenly onto the cooled tart shell. In a separate bowl, toss apples, peaches or pears with the cinnamon, sugar, ground ginger, nutmeg, and salt. Arrange the fruit slices across the top in a circular pattern. STEP 4 Bake at 375' for 25-35 mins until golden and almond filling appears set. Baking time may vary. When cool, brush apricot preserve or honey across the top, or sprinkle with powdered sugar to serve.

View All

Other Pages (12)

  • Our Team | Fox & Son Fancy Corn Dogs

    THE TEAM Our Team: Our Team Rebecca Foxman Rebecca has a long history in the hospitality industry. Like her business partner, Kevin Kwan, she attended the Culinary Institute of America in Hyde Park, NY and Cornell University’s School of Hotel Administration in Ithaca, NY. Before starting Fox & Son, Rebecca was the Corporate Executive Chef of the multi-unit restaurant and creamery company Meltkraft Grilled Cheese. At Meltkraft, she managed the culinary and operation needs of its spaces in NYC and Philly. Rebecca is a proud lifelong Philadelphian who loves the day to day challenges and creativity needs of her business. Kevin Kwan Kevin attended both Cornell University and the Culinary Institute of America with Rebecca. Like Rebecca, Kevin has worked in the hospitality industry for over 10 years. Kevin has worked in operations, revenue management, and marketing at major hotel companies.

  • Newsletter | Fox & Son Fancy Corn Dogs

    Feedback: Feedback Subscribe to the Fox & Son newsletter Submit

  • Orders | Fox & Son Fancy Corn Dogs

    Order ONLINE Order ONLINE Order online using one of the links below for pick up and for local delivery CAVIAR UBEREATS MERCATO Sorry, online ordering is currently closed. We’re not taking orders right now. Check back later. Restaurant Menu CLASSIC CORN DOGS FANCY CORN DOGS CORN DOG COMBOS FRIED CHEESE CURDS HAND CUT FRIES SIDES SWEET DRINKS CLASSIC CORN DOGS FANCY CORN DOGS CORN DOG COMBOS FRIED CHEESE CURDS HAND CUT FRIES SIDES SWEET DRINKS 0 Restaurant Menu CLASSIC CORN DOGS FANCY CORN DOGS CORN DOG COMBOS FRIED CHEESE CURDS HAND CUT FRIES SIDES SWEET DRINKS Restaurant Menu We are 100% gluten free. For other allergens (i.e. milk, dairy, corn, soy, meat, and egg), menu items are made with shared equipment and fryers. Tell our staff all food allergies or preferences before ordering. Dairy & egg free batter available upon request. CLASSIC CORN DOGS CHOOSE: Pork & Beef, All Beef, Turkey, Beyond Meat® Veggie Dog +$1, Spicy Pork +$.50, Jumbo Beef +$1 1 Corn Dog Hand dipped hot dog of choice Gluten Free $5.56 5.56 USD 2 Corn Dogs Two hand dipped corn dogs with hot dog of choice Gluten Free $10.65 10.65 USD 3 Corn Dogs Three classic corn dogs hand dipped with your hot dog of choice Gluten Free $15.27 15.27 USD FANCY CORN DOGS CHOOSE: Pork & Beef, All Beef, Turkey, Beyond Meat® Veggie Dog +$1, Spicy Pork +$.50, Jumbo Beef +$1 Chili Cheese Scallion Topped Corn Dog All Beef Chili and Cheddar Queso on Top Gluten Free $7.41 7.41 USD Sweet Potato Battered Corn Dog Topped with Pork Chorizo and Cilantro Lime Sour Cream Gluten Free $7.41 7.41 USD Cheddar Jalapeño Topped Corn Dog Housemade Queso and Fresh Jalapeño (can be made vegetarian) spicy vegetarian Gluten Free $7.41 7.41 USD Korean Style Corn Dog Mozzarella rolled in gluten free panko bread crumbs. Topped with sugar, ketchup, and mustard spicy vegetarian Gluten Free $7.41 7.41 USD CORN DOG COMBOS Classic Corn Dog Combo Classic Corn Dog, Small Fry, Drink Gluten Free $14.82 14.82 USD Fancy Corn Dog Combo Topped Fancy Corn Dog, Small Fry, Drink Gluten Free $16.67 16.67 USD FRIED CHEESE CURDS Classic Curds Fried Cheddar Cheese. Served with a Side of Housemade Ranch vegan Gluten Free $7.87 7.87 USD Habanero Seasoned Curds Spicy. Served with a Side of Housemade Ranch spicy vegetarian Gluten Free $8.98 8.98 USD Ranch Seasoned Curds Served with a Side of Housemade Chipotle Mayo vegetarian Gluten Free $8.98 8.98 USD Fried Garlic Knot Cheese Curds Cheese Curds Tossed with Garlic, Parsley, and Parmesan vegetarian Gluten Free $10.18 10.18 USD Truffle Cacio E Pepe Curds Our famous fried cheese curds tossed with truffle seasoning, parmesan, and cracked black pepper vegetarian Gluten Free $12.50 12.50 USD HAND CUT FRIES (ADDITIONAL) Toss in Garlic & Parmesan $1.50, Garlic $1, Ranch Seasoning $.50, or Habanero Seasoning (Spicy) $.50 Side of Fries Hand cut every day, brined and fried twice. vegetarian vegan Gluten Free $6.48 6.48 USD Chorizo Fries Tossed with Rendered Pork Chorizo Fat, Chorizo, Garlic, Parsley, & Topped With Chipotle Mayo. (Dairy Free) Gluten Free $13.89 13.89 USD Poutine Fries Homemade Slow-Braised Beef or Vegan Brown Gravy with Fresh Cheddar or Vegan Curds Gluten Free $14.82 14.82 USD Cheeseburger Loaded Fries (Not a sandwich!) Local Ground Beef, Cheddar Queso, LTO, & Sauce Royale Gluten Free $13.89 13.89 USD Chili Cheese Fries Beef Chili, Cheddar Queso, & Scallion Gluten Free $13.89 13.89 USD SIDES Spicy Fried Broccoli Bites Crispy battered broccoli tossed in jalapeno seasoning (Can be made dairy and egg free upon request) spicy vegetarian Gluten Free $7.41 7.41 USD Fritos® Pie w/ Beef Chili & Queso Gluten Free $4.99 4.99 USD Seasoned Onion Rings Crispy Fried Seasoned Onion Rings With a Side of Homemade Honey Mustard vegetarian Gluten Free $6.48 6.48 USD SWEET Classic Funnel Cake With Powdered Sugar Add Homemade Whipped Cream +$1.85 Seasonal Fruit +$2.31, Cinnamon Sugar +$1, Caramel Sauce $1.85, and Chocolate Sauce +$1.85 Gluten Free $8.33 8.33 USD Banana Funnel Cake Dairy & Egg Free Banana Batter. Fryers are shared with other Items vegan Gluten Free $8.33 8.33 USD Fried Cookies n' Cream 3 Cookies Per Order vegetarian Gluten Free $6.48 6.48 USD DRINKS Katz's Fountain Sodas $3.49 3.49 USD Fresh Squeezed Lemonade Made fresh with real lemon juice squeezed in the Reading Terminal Market. $5.00 5.00 USD Seasonal Lemonade $5.00 5.00 USD Fresh Brewed Iced Tea $4.00 4.00 USD Orders: RestaurantsOrders

View All
bottom of page