the year of the fox {part two}

It's been another fast and adventure-filled year here at f+g just like last year we wanted to share with you the past year in fox and gypsy posts. Cheers to the start of another f+g year!

fox + gypsy

happy birthday

This week, we are celebrating the 2nd birthday 

of fox + gypsy!

cheers to another year!

fox + gypsy

a few of our favorite things x two

 Rainbow bright

 nashville "beingets" and blackberry mimosas

 bringing out the big balloons

Katy Perry and the {almost} hidden emoji

Nashville Wall Art

Patriotic

Hillsboro Village

3D goggle views

Gotham City

 4th of July Traditions

 All-American

  Ameri-cans & beer goggles

Shirt Kong custom 4th Shirts

Bachelorette crew in Nashville

Afternoon family photobooth

horsin' around Nashville

MargaritaVille before line dancing

American Pride

Printers Alley family portraits

8AM Printers Alley photoshoots

Broadway views

Almost famous (in my Diesel Fur)

Maid of Honor duties

mixed media portraits

"i've had the time of my life"

  framily photos

 1st mateys

 buds, suds & pretzels

  in the details

 a {former} local fave

  themed jello-shots

grandma & grandson

Grandpa gets the girl

Hope your second weekend of July was as

good as your first!

fox + gypsy

Mini Carnival Funnel Cakes

One of our favorite {summer}confections is funnel cake. 

Coincidentally one of our regular 

Nashville brunch spots, Mad Donnas,

serves miniature versions of these as an appetizer.

Talk about addictive. We couldn't wait to try

them out at home so we didn't have to wait

weeks til' we could eat them again!

What you'll need:

A medium or large saucepan

candy thermometer

vegetable oil

2 c. pancake mix

two eggs

1 c. of milk

powdered sugar

slotted spoon

preserves

How to make:

While the oil is heating to 350 degrees, 

mix the batter until it’s well combined. 

You want to have as few lumps as possible so they don’t get 

stuck in the hole of the ziploc bag.

Pour the batter into ziploc bag for easy pouring into the hot oil.

Snip a corner of the bag, but make sure it's not too big.

Carefully and quickly, squeeze the batter close to the hot oil in a smaller circular motion

 to create a mini funnel cake . Cook the cake on both sides for about 30 seconds 

or until golden brown. Use a slotted spoon to turn it over and to remove it from the oil.

Let the cakes cool slightly on a paper towel-lined baking sheet or plate. 

Finally, when all the cakes are fried and slightly cooled,

 sprinkle the tops with powdered sugar and a side of 

preserves (or honey, or whatever you would like!) for dipping

Voila!

fox + gypsy