FUNNY FACE COOKIES
These hipster moustache and retro lip cookies are ideal as wedding favours or as part of a children's party buffet
Provided by Jane Hornby
Categories Afternoon tea, Treat
Time 22m
Yield Makes about 20
Number Of Ingredients 12
Steps:
- Beat together the butter and sugar until pale and creamy, then beat in the yolk, vanilla and zest. Sift the flour and salt into the bowl, then stir in to make a soft dough. Split into two flat discs, then wrap in cling film and chill for 30 mins, or until firm but not rock hard. Meanwhile, heat oven to 180C/160C fan/gas 4. Line two baking sheets with baking parchment.
- Flour the work surface, then roll the dough to 5mm thick. Stamp the dough with an 8cm round cutter, then re-rolling any trimmings. Using the same cutter, cut a crescent moon and a pointy oval shape from each circle. Pinch the corners of the oval and indent the top and bottom to make lips. For moustaches, shape the half moon, pressing a dent into the top of the curve, then tweak and pinch the ends to make a moustache.
- Chill for 10 mins, or until firm, then poke cake pop sticks carefully into the dough. I find putting one hand on top of the dough as I insert the stick with the other prevents the stick from popping through the surface of the dough.
- Bake for 12 mins, one tray at a time, until pale golden. Leave on the tray for 5 mins before lifting to a wire rack (use a palette knife rather than the sticks) and cooling completely. Make the icing by beating the egg white and the sugar until thick and smooth. Divide into four batches and colour them two shades of pink and two of brown. Spoon the darker icings into disposable piping bags and snip off the tips (or use a number 2 nozzle).
- Pipe moustache and lip outlines onto the cookies. Dry for a few mins. Now loosen the paler icings with a few drops of water until runny. Spoon a little onto each cookie and let it flood to the outline, nudging it up to the edge if needed, using a cocktail stick or tip of a teaspoon. Dry for 10 mins, then pipe a darker mouth line onto the lips, and zig-zagged lines over the moustaches. Sprinkle with glitter if using, and leave to set.
Nutrition Facts : Calories 194 calories, Fat 8 grams fat, SaturatedFat 5 grams saturated fat, Carbohydrate 29 grams carbohydrates, Sugar 20 grams sugar, Fiber 0.5 grams fiber, Protein 2 grams protein, Sodium 0.3 milligram of sodium
FUNNY FACE FRANKS
Hot dog halves are wrapped around the outside edge of a round cheese sandwich, baked and decorated with veggies for a kid-pleasing treat.
Provided by My Food and Family
Categories Recipes
Time 13m
Yield Makes 1 serving.
Number Of Ingredients 7
Steps:
- Heat oven to 400°F.
- Fill bread slices with 2% Milk Singles. Trim crusts, rounding off corners to make circular sandwich. Spray both sides of sandwich with cooking spray; place on baking sheet.
- Wrap wiener halves, cut-sides in, around edge of sandwich. Secure with wooden toothpicks.
- Bake 8 min. or until golden brown, turning after 4 min. Place on serving plate. Discard toothpicks. Decorate sandwich with remaining ingredients to resemble a face.
Nutrition Facts : Calories 200, Fat 5 g, SaturatedFat 2 g, TransFat 0 g, Cholesterol 25 mg, Sodium 1020 mg, Carbohydrate 0 g, Fiber 1 g, Sugar 0 g, Protein 13 g
FUNNY FRECKLE FACE PANCAKES
Use your own favorite pancake batter - this is a technique for making fun faces and designs with your pancakes. Sure to get smiles from the kids! (I've included the basic Bisquick pancake recipe - I don't really know how much it makes!)
Provided by GeeWhiz
Categories Breakfast
Time 5m
Yield 4 serving(s)
Number Of Ingredients 3
Steps:
- Mix all together until smooth (some lumps will remain, don't over mix).
- Pour batter by 1/4 cupfuls onto hot, lightly greased griddle or frying pan; Turn when bubbles appear (a minute or two) and cook for another minute.
- The Funny Face Technique:.
- Drizzle a small amount of batter from a teaspoon onto the hot griddle or frying pan to make funny eyes, nose and mouth - or any design you'd like (hearts? the alphabet?; When they puff up, pour about 1/4 cup batter over them -right on top, covering your design. Turn when bubbles appear and cook for another minute or so.
- When you flip them back over you'll see your design (like freckles on a face)!
Nutrition Facts : Calories 330.8, Fat 13.3, SaturatedFat 4.3, Cholesterol 56.3, Sodium 695.3, Carbohydrate 43.4, Fiber 1.3, Sugar 7.5, Protein 8.7
FUNNEL CAKE FRIES RECIPE BY TASTY
At Tasty, we put the "fun" in funnel cake! In this sweet spin on french fries, we're turning funnel cake into finger food! Serve these fries with four delicious dipping sauces to take this dessert to the next level.
Provided by Betsy Carter
Categories Snacks
Time 1h5m
Yield 8 servings
Number Of Ingredients 19
Steps:
- Make the strawberry dipping sauce: Add the strawberries, sugar, and lemon juice to a small pot over medium-high heat and bring to a boil. Reduce the heat to medium-low and simmer for 30 minutes, until thickened. Remove the pot from the heat and set aside until ready to serve.
- Make the caramel dipping sauce: Add the sugar to a small pan over medium heat. Without stirring, cook the caramel for about 10 minutes, swirling the pan occasionally to loosen any clumps of sugar. Once the sugar turns dark amber in color, remove the pot from the heat. Add the butter and heavy cream and whisk to combine. Be careful as the mixture will bubble up and could burn you. 3. Add the salt and stir to combine. Remove the pan from the heat and set aside until ready to serve.
- Make the fries: Heat 1 inch (2.5 cm) of oil in a deep pan over medium-high heat until it reaches 375°F (190°C).
- In a large bowl, mix together the flour, sugar, baking powder, and salt.
- Add the milk and eggs to the dry ingredients. With a rubber spatula, stir until fully incorporated.
- Transfer the batter to a clean squeeze bottle.
- Working one at a time, squeeze the batter into hot oil. Cook for 30-45 seconds on each side until golden brown. Remove from the oil with a slotted spoon and drain on a paper wire rack over a baking tray.
- Make the marshmallow dipping sauce: Add the marshmallows and butter to a microwave-safe bowl and microwave for 1 minute in 30-second intervals, stirring until smooth.
- Make the chocolate dipping sauce: Add the chocolate chips and coconut oil to a microwave-safe bowl and microwave in 30-second intervals, stirring between, until melted.
- Dust the funnel cake fries with powdered sugar and serve with the dipping sauces.
- Enjoy!
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