From the beautiful Yoshino cherry blossom trees that decorate Wesleyan College and Downtown Macon to the fun carnival attractions and exhibits at Carolyn Crayton Park​ and its Food Truck Frenzy, the International Cherry Blossom Festival has been one of Macon’s landmark events ever since its humble inception in 1982. Crowned the Cherry Blossom Capital of the World— Macon, Georgia kicks off the bright and lovely spring season with this signature event.

This year, we want to bring the joy of the International Cherry Blossom Festival, March 19 - 28, to your home with some of its famous and delicious fair foods. Not only will these satisfy your taste buds, they'll also make a great addition to your catalog of memories you already have about the festival. Keep in mind all of these recipes can be pinkified with a few adjustments.

• 2 cups pancake mix prepared according to package directions
• pink gel food coloring
• maple syrup
• whipped cream
• conversation hearts optional

1. Prepare pancake mix according to package directions (or make homemade).
2. Using 3 small bowls, divide the pancake mix into 3 bowls evenly.
3. In the first bowl, add a small drop of food coloring, in the second bowl, add a little more, and then a little more to the third bowl. Mix with fork to combine.
4. Preheat a griddle, and pour 1/3 cup of pancake mix onto the griddle; repeating for all shades. When pancakes are bubbling, carefully flip to the other side. Cook for 30 more seconds, remove.
5. Stack 2 of each shade on top of each other, then drizzle maple syrup on top and add whipped cream. Add conversation hearts if desired.

• 1 egg
• 2/3 cup milk
• 1/4 teaspoon salt
• 2 tablespoons white sugar
• 1 1/3 cups sifted all-purpose flour
• 3/4 teaspoon baking powder
• 1-quart vegetable oil for frying
• 1/4 cup confectioners' sugar for dusting
• Pink food coloring

1. Beat egg. Mix in milk. Sift flour, salt, sugar, and baking powder. Add a few drops of pink food coloring to the mixture. Beat into egg mixture until smooth. 
2. Pour oil into a heavy pan until it is 1 inch deep. Heat to 375 degrees F (190 degrees C).
3. Pour batter through a funnel into the oil with a circular motion to form a spiral. Fry until lightly brown; turn over to brown the other side. Cook to a golden brown, and remove to drain on paper towels. Sprinkle with confectioner's sugar while still warm.

• 1-quart oil for deep frying
• 1 cup all-purpose flour
• 2/3 cup yellow cornmeal
• 1/4 cup white sugar
• 1 1/2 teaspoons baking powder
• 1 teaspoon salt
• 2 tablespoons bacon drippings
• 1 egg, beaten
• 1 1/4 cups buttermilk
• 1/2 teaspoon baking soda
• 2 pounds hot dogs
• wooden sticks

1. Heat oil in a deep fryer to 365 degrees F (185 degrees C).
2. In a large bowl, stir together the flour, cornmeal, sugar, baking powder and salt. Stir in melted bacon drippings. Make a well in the center, and pour in the egg, buttermilk, and baking soda. Mix until everything is smooth and well blended.
3. Pat the hot dogs dry with paper towels so that the batter will stick. Insert wooden sticks into the ends. Dip the hot dogs in the batter one at a time, shaking off the excess. Deep fry a few at a time in the hot oil until they are as brown as you like them. Drain on paper towels or serve on paper plates.

• 6–8 medium apples (washed, dried & stems removed) **large GrannySmith apples preferred
• 3 cups of white sugar
• ½ cup light corn syrup
• 1 cup water
• 1 tsp vanilla extract (or another flavoring)
• 2 tbsp white food coloring (I recommend AmeriColor Bright White Soft Gel Paste or Lorann White Food Coloring)
• 1–2 tsp. of gel coloring (whichever color you want your apples to be! – I used Americolor Electric Pink and Americolor Orange) – the more color you use, the brighter the apples will be!)
• Candy Apple Sticks (or craft sticks or short dowels)

1. Combine the sugar, corn syrup, water, and food coloring (both the white and color you want the apples to be) in a heavy boiler (saucepan). Turn on medium to high heat and let the mixture come to a boil.
2. Be sure to have a candy thermometer inserted into the mixture but not touching the bottom!
3. Let the candy come to 302°F (hard crack stage). This will take about 20 minutes. There’s no need to stir or disturb the mixture while it heats… just be patient!
4. While that’s going on… make sure your apples are ready (washed, dried, and on the sticks!), then spray a cookie sheet with non-stick butter spray. The “butter” flavor isn’t necessary, but butter makes everything better, right? If you don’t have butter, just use regular non-stick cooking spray.
5. When the candy reaches 302°, immediately remove it from the heat and use a rubber spatula to stir in the vanilla (or another flavor). Stir it gently to get the flavor evenly incorporated but without mixing in too much air.
6. You’ll want to work quickly because the candy will start to cool immediately. As soon as the flavor is evenly mixed in, begin dipping your apples.

• 1-quart canola oil for frying
• 1 (20 ounces) package chocolate sandwich cookies with creme filling
• 2 cups dry pancake mix
• 1 cup water
• ½ cup confectioners' sugar for dusting

1. Heat oil in a deep-fryer to 375 degrees F (190 degrees C). Mix the pancake mix with water according to package directions.
2. When the oil comes up to temperature, dip 4 or 5 cookies at a time into the batter, and fry in hot oil, turning once, until golden brown. Remove from oil using tongs, and drain on paper towels. Sprinkle fried cookies with confectioners' sugar and serve.

These recipes will surely bring some sunshine into your home, a smile on your face, and quench your sweet tooth. Once you’ve finished creating these awesome treats, don’t forget to share your masterpieces on social media so that we can all stay connected. Be sure to tag @visitmacon and use our hashtag #VisitMacon!