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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

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!

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.

This recipe will make you the king or queen of any event! They are soft baked, gooey, and oh so perfect. No one will be able to tell they are gluten free. And the best part? The dough can be frozen for up to a month for easy baking any time of day (or night!). This recipe makes a lot of cookies! Feel free to halve it if you're a home baker. 12 oz (3.5 sticks) unsalted room temperature butter 3 cups brown sugar 1/2 cup sugar 2-1/2 extra large room temperature eggs 1 oz vanilla 1/2 Tablespoon baking powder 1/2 Tablespoon baking soda 1/2 Tablespoon salt 5 cups Fox & Son GF Funnel Cake Mix 1-teaspoon instant espresso powder 3-3/4 cup milk chocolate chips (not the minis) 1. Preheat your oven to 300 Degrees F 2. In an electric mixer or with a hand mixer, cream together the butter, brown sugar and sugar until creamy. 3. Sift together the Fox & Son Funnel Mix, baking powder, baking soda, and salt. 4. Slowly add the eggs to creamed butter mixture one at a time on low speed. 5. In two batches (or one if you're halving this recipe) on low speed add in the sifted flour mixture and espresso powder until just mixed.  Be careful to NOT over mix. 6. Gently fold in the chocolate chips until just incorporated. 7. Line a cookie sheet with parchment paper or a Silpat mat. 8. Scoop and shape your dough into 1-1/2 oz pucks or scoops. 9. Freeze or chill the pucks for about 20 minutes. You can keep this dough frozen in a container for up to a month. 10. Bake on parchment for about 12-15 minutes depending on your oven. They should appear slightly under baked when they come out. Let them rest at least 10 minutes before eating.

Gluten Free Lemon Olive Oil Cake! 🍋🕊 . Another week another recipe! This one was sent in by one of our wholesale catering customers! She was kind enough to let us post 😊 This cake is moist and flavorful with an incredibly beautiful yellow color. The olive oil gives the flavor an incredible depth while also making the cake have an almost perfect sponge texture. And even better, this cake is also dairy free! CAKE INGREDIENTS: 4 extra-large eggs (at room temp) 1/2 cup granulated sugar Zest from 1 lemon Juice from 1 lemon (1/4 cup) 1/2 cup good fruity extra virgin olive oil 1 teaspoon vanilla extract or paste 1/2 cup Fox & Son gluten-free funnel cake mix 1 cup almond flour 1 teaspoon baking powder 1/2 teaspoon baking soda GLAZE INGREDIENTS: 1 cup powdered/confectionary sugar 2-3 tablespoons of fresh lemon juice STEPS: Preheat oven to 340 degrees or 325 degrees for a convection oven. Coat 8-inch cake pan with non-stick spray and place a parchment circle on the bottom of the pan.  Coat again. Setup stand-mixer with the whisk attachment or prepare your hand mixer. Combine sugar and eggs and whip on medium speed to a creamy, thick consistency (about 5 minutes). In a second bowl combine the dry ingredients: funnel cake mix, almond flour, baking powder, and baking soda.  Mix to incorporate.  Set aside. In a third bowl combine the wet ingredients: add the olive oil, lemon juice, and vanilla.  Mix to incorporate.  Set aside. When the eggs are whipped, reduce the mixer to a low speed and slowly pour in the wet ingredients and lemon zest. Stop the mixer to scrape the sides and bottom of the bowl. Return the mixer to a low speed and add the dry ingredients, mixing for about 30 seconds. Stop the mixer and scrape the sides and bottom of the bowl. Mix another 10 seconds.  Turn the mixer off and make sure all ingredients have been incorporated while being careful not to over-mix. Pour batter into the greased cake pan and bake for 25-30 minutes depending on your oven. The cake will be done when a tester comes out clean or when you shake the pan and it doesn't wiggle.  The cake will turn golden brown and pull away from the sides of the pan. Let the cake cool for 1 hour before removing from the pan to cool completely. Make the glaze by mixing confectionary sugar and lemon juice.  Glaze should be thick like honey. Coat the cake with glaze and serve!

Do you love chocolate? Love peanut butter? Were about to rock your world! Chocolate Chunk Peanut Butter Cookies! 🍪🍪🍪 These cookies are moist and soft with just the right amount of chew. They taste EXACTLY like normal chocolate chip cookies- maybe even better. We couldn't stop eating them and we know you'll feel the same. Big chocolate chunks nestled in a peanut butter batter. Great for Christmas, Chanukah, Halloween, Thanksgiving, and really... whenever! This recipe uses our Fox & Son Gluten Free Funnel Cake Mix - our wonderful all purpose mix for any baker who doesn't want to miss out. We tested our Funnel Mix recipe for over a year to get the perfect formula with the least amount of fillers. Our mix is just the right secret combination of mochi flour, corn flour, sugar, salt, aluminum free baking powder, and xanthan gum. That's it! Ingredients: 1 1/2 cups Fox & Son funnel cake dry mix 1 teaspoon baking powder 1/2 teaspoon kosher salt 3/4 cup unsalted butter, at room temperature 1 cup packed brown sugar 1 cup granulated sugar 1 cup smooth peter pan peanut butter 2 jumbo eggs 1 1/2 teaspoons vanilla paste or 1 teaspoon vanilla extract 1 1/2 c chocolate chips (we recommend 1/2 cup Guittard white chocolate chips, 1/2 cup Guittard milk chocolate chips, 1/2 cup Guittard semi-sweet chocolate chips) Process: Preheat oven to 375°F 1. Whisk together the dry mix, baking powder, and salt. Set aside. 2. Cream together the butter, brown sugar, and sugar until light and fluffy, about 2 minutes. 3. Beat in the peanut butter until combined. Beat in the eggs and vanilla. 4. Add flour mixture on low/stir until combined.  Add chocolate chips. If you can muster up the patience, let the dough rest for one hour in the fridge. 5. Form dough into 1 1/2-inch balls using cookie scoop and place on the lined sheet 2-inches apart. 6. Bake for 6-8 minutes rotating halfway through until cookies begin to turn golden on the bottom and are just set on the edges.  They will look underbaked on top - don't be alarmed! 7. Let them cool for a few minutes and then transfer to finish cooling and repeat. ***note 7 minutes rotating halfway at 3.5 minutes came out the best and also tasted the best the next day too.

Ingredients: 1 lb Fox & Son gluten free corn dog mix (2.25 cups) 2 sticks room temp butter (1/2 lb) 1 egg 1 tsp vanilla extract 2 Tbsp granulated sugar. Instructions: Heat oven to 325 deg F. Whip butter and egg until well combined and add to the other ingredients. Form batter into 2" diameter balls and space onto greased cookie sheet. Bake for 15 minutes. For a chewier cookie, add another egg!

There is nothing better than a steaming sweet moist-inside-crunchy-outside slab of corn bread during the holidays (or any day!). If you're gluten free, you're in luck! Our recipe is great for both gluten-full and gluten-free eaters to love wholeheartedly and neither miss out. Our corn bread recipe uses our restaurant's famous tried and true Fox & Son Naturally Gluten Free Corn Dog Mix which we make with real milled gluten free certified corn meal and corn flour, aluminum free baking powder, rice flour, salt, and sugar. That's it! Want to jazz it up? Our corn bread recipe adapts wonderfully to adding shredded cheese, spicy pepper jelly, jalapenos, Cajun seasoning... etc. Don't forget to tag us @foxandsonphilly when you make this buttery sweet side for your family. Ingredients: 1 cup melted butter 1 cup sugar 4 eggs 2 cups buttermilk 4 cups Fox & Son Corn Dog Mix Instructions: Preheat your oven to 350 deg F. Whisk together butter and sugar. Add eggs and whisk until incorporated, then mix in buttermilk. Add the corn dog mix and stir until just combined (some lumps are ok). Pour mixture into a greased baking dish or cast iron skillet. A 13x9-inch pan is perfect for the amount this makes. Bake for 30-35 minutes until the center bounces back and a toothpick inserted in the center comes out clean without wet batter stuck to it. Let cool for 5 minutes before serving. Serve with honey butter or your favorite condiment!

Ingredients: 3 eggs 2 cups buttermilk 1 tbsp hot sauce 3 cups Fox & Son Corn Dog Mix Instructions: Mix all ingredients together using a hand mixer or whisk until smooth. The batter should be sticky and thick enough to adhere to your hot dog of choice. If it’s a bit too runny, add more mix. If the batter is a bit too thick, add small amounts of buttermilk or milk until it reaches the right consistency for dipping. Push stick into hot dog until it almost meets the end of the sausage. Follow the instructions below from here on. For pre-made batter kit: In a medium sized (at least 10” diameter) pot heat up canola, corn, peanut, or vegetable oil to 365 deg f on medium heat. If you do not have a thermometer, the oil should be hot enough that a small amount of batter, when dropped inside, immediately bubbles and floats to the top. If the oil starts to smoke it is too hot. Fill a pint glass 3/4 of the way up. Dip the stuck hot dog until just the dog is completely submerged. You may need to remove some of the batter if there’s too much to dip the dog without it spilling over. Remove from batter and drop into the hot oil immediately. Cook your corn dog for at least 4 minutes until brown on all sides. Remove when cooked and place on a paper towel lined plate. Lightly sprinkle with salt.

Ingredients: 3 Cups Fox & Son Funnel Cake Mix 3 Large eggs ¼ Tsp vanilla extract 2 cups whole milk or buttermilk 4 cups canola or vegetable oil for frying Instructions: Fill small saucepan or frying pan with enough oil to rise 1.5 inches from bottom. Heat oil to 350 degrees F. Place ring in oil (oil should not go above top of ring). Whisk together the funnel cake mix, eggs, milk, and vanilla until smooth (a few lumps are ok). Fill mixture into provided squeeze bottle. Squeeze batter in a swirling motion into ring. Once the batter has set, remove ring. Turn the funnel cake over once. When light brown in color, remove to a paper towel lined plate. Serve topped with powdered sugar.

Ingredients: 8 cups neutral oil (canola or vegetable) 1 egg 1/2 cup buttermilk 1 Tbsp seltzer water 1 cup Fox & Son curd dry mix 1 cup cheese curds Instructions: Mix together egg and buttermilk. Set aside. Heat 2 quarts (8 cups) of oil on your stove top in a small pot to 350 deg F. For batter, whisk together 3/4 cup buttermilk/egg mixture, curd dry mix, and seltzer. Let sit 3 minutes. Pour enough batter over cheese curds to coat in a separate bowl. Using your hands or tongs, gently add curds one by one to the oil being careful not to let the oil splash. Cook 1 minute until golden brown. Remove curds with a slotted spoon and set on a paper towel lined plate. Gently sprinkle with salt. Serve curds with ranch dipping sauce.