Cinnamon Popcorn

Yes, I realize we posted two sweet recipes last week, but this is really the only thing I have ready to post.  I don't think you'll mind, though, because this is so yummy!  It's also very addicting, so beware!  A few weeks ago, one of our friends brought cinnamon popcorn to Bible study and it was just so delicious, I had to ask for the recipe.  She gave it to me, but she makes it in her Whirley Pop.  I don't have one, but I figured that since it's possible to make kettle corn in a regular stock pot, it would also be possible to make cinnamon popcorn in a stock pot.  It took a little experimentation and adjusting the recipe, but I eventually came up with a recipe with which I was happy!

Cinnamon Popcorn
1/4 cup oil
1/2 cup popcorn kernels
1/2 cup plus 1/4 cup sugar, divided
2 tsp cinnamon
1/4 tsp salt

In a small bowl, combine 1/4 cup sugar, cinnamon, and salt.  Set aside.

In a large stock pot, heat oil over medium/medium-high heat (depending on your range).  Put three kernels in the oil.  When all three kernels pop, quickly add remaining kernels and 1/2 cup sugar.  Place lid on pot and continue to cook, shaking the pan frequently.  When the popping slows, remove from heat and add the cinnamon mixture.  Carefully stir the popcorn for about 2 minutes; transfer popcorn to a bowl.  Be careful while stirring the popcorn, as there may be some kernels still popping.  If this is the case, you may want to use the lid as a shield so you don't get hit by one (they're HOT!).

February Friday Flashback: Chocolate-Covered Strawberries

Tuesday is Valentine's Day and it seems that one of the most popular Valentine's treats is chocolate-covered strawberries.  You can buy chocolate-covered strawberries, but they come with a hefty price tag.  Sumiko and I were looking through the grocery ads this week and noticing the prices various grocery stores had for chocolate-covered strawberries.  They ranged anywhere from 4 strawberries for $5.99 to 4 strawberries for $9.99.  Yes, one store was asking almost TEN DOLLARS for 4 strawberries!  However, while looking through the ads, I also noticed most stores had strawberries on sale.  The cheapest I found was 1 lb for $1.50, which is more than I usually pay for them, but I might splurge for a special occasion.  And while you can buy special chocolate dips to make your own chocolate-covered strawberries, it's easy and even cheaper to make your own with regular chocolate chips!  I shared this recipe about a year and a half ago, but I thought it would be good to post it again right before Valentine's Day.  Enjoy!

One of my favorite treats is chocolate-covered strawberries!!  However, they can cost an arm and leg to buy.  I've seen them in bakeries for $4 per strawberry and online for $50 per dozen, which is the low end of the price spectrum, believe it or not.  Thankfully chocolate-covered strawberries are easy to make at home and cost much less.  In fact, I made about 20 (I forgot to count, so I don't know how many I made!) for approximately $3!  I usually wait for strawberries to go on sale for $1 per pound or less - which they often do in the summer - before I buy them.

Dipping Chocolate
1 cup chocolate chips
1 Tbsp. vegetable shortening

In a microwave-safe bowl or mug, place chocolate chips and shortening.

Microwave for 1 minute, then stir.  Microwave in 30 second increments, stirring after each 30 seconds, until chocolate and shortening are smooth, being careful not to overheat the chocolate.  Depending on how thick or thin you want your chocolate, you may need to adjust the amount of shortening.  Note: For you bakers out there wondering why I didn't temper my chocolate, it's because this works just fine for what I'm trying to accomplish.  Also, this method is much easier.

Chocolate Covered Strawberries
Dipping Chocolate
Strawberries
White chocolate (optional)
Shortening (optional)

Clean strawberries and dry.  This is important because any moisture in your chocolate will cause lumps.

In the meantime, line a plate with wax paper.

Once the strawberries are dry, pick them up by the stem/leaves and dip into the chocolate.  Swirl the strawberry around to coat the entire strawberry, except a little bit at the top.  Remove the strawberry and shake off any excess chocolate.

Place the dipped strawberry onto your prepared plate.  Allow chocolate to cool and harden.

In the summer, I place mine in the refrigerator to set.  Once the chocolate has hardened on the strawberries, I like to drizzle some white chocolate on the strawberries to add some decoration.  To do this, I melt white chocolate chips with shortening.  Keep in mind that in order to drizzle the chocolate, it needs to be thinner than the dipping chocolate, so your chocolate to shortening ratio is going to be different.  Once the white chocolate has reached the desired consistency, dip a spoon into it.  Hold the spoon about 4 to 6 inches above the strawberries, and quickly move it back and forth over the strawberries.  Allow white chocolate to set.

Viola!  You've got chocolate-covered strawberries!  Simply add some nice packaging, and you've got a great gift that didn't cost you $50 but easily could have!

For some added variety, you can dip the strawberries into white chocolate and drizzle with chocolate.  (Fun fact: I made some white chocolate ones, but left them in the freezer [I put them in there to speed them up a bit] until the next day.  Woops!  I would have pictures, but they were frozen and the chocolate had cracked.) I've also seen a lot of websites that dip their chocolate covered strawberries in sprinkles, mini chocolate chips, nuts, and an assortment of other toppings.  Be creative with this one and have fun! 

Stock Up Now for Valentine's Treats

I (Sumiko) was at Target last week and saw these in the dollar section.  I absolutely could not pass them up!  Cute, sturdy, reusable boxes for only $1 each!  I'm still trying to decide what to fill them with, but here are a few suggestions:

• Chocolate-covered strawberries
• Iced sugar cookies
• Chocolate-covered caramel corn
• Chocolate-caramel corn
• Dark chocolate brownie bites
• Chocolate chip cookies
• Muddy buddies
• Snickerdoodles
• Honey milk balls
• Peanut butter chocolate chip sugar cookies

And who can you give them to?  I think the better question would be who can't you give them to?!?  Everyone appreciates knowing they are loved.  Here are a few suggestions:

• Teachers
• School staff (secretary, principal, janitor, maintenance man, aides, crossing guards, etc.)
• Letter carrier
• Church staff
• Neighbors
• Sunday school teachers
• Widows
• Classmates
• Grocery store cashier
• Bus driver
• Barista
• Grandparents
• Babysitter

Honey Milk Balls

Muddy Buddies

I can't believe Christmas is in less than a week!  Wasn't last Christmas just a week ago?!  Anyway, despite how it feels, the reality of it is that Christmas really is on Sunday.  And Christmas is the perfect time to eat lots of sweets, right?  ;)

This recipe goes way back in my life, but I've recently noticed you can now buy this pre-made, which I think is strange, since it's pretty easy and much cheaper to make on your own.  I'm talking about Muddy Buddies (also known as Puppy Chow in some parts of the country).  A simple, yet oh-so-delicious treat!

Muddy Buddies
9 cups Chex cereal (wait until it's on sale)
1 cup chocolate chips
1/2 cup peanut butter
1/2 stick butter
1 tsp vanilla
1 1/2 cups powdered sugar

Place Chex in a large mixing bowl; set aside.  In a separate bowl, combine chocolate chips, peanut butter, and butter.  Microwave 1 minute; stir.  Place back into microwave and heat until the mixture is smooth.  Add vanilla and pour over cereal.  Carefully mix until the cereal is coated in the chocolate mixture.  Place into a gallon size zip-top bag; add powdered sugar and shake until well coated.  The original recipe calls for the mix to be placed in a two-gallon zip top bag with the powdered sugar.  I only have 1 gallon, so I used that.  It worked, but I think next time I'll try just putting half of the cereal mixture in with 3/4 cup of powdered sugar a time.  Spread out on wax paper until the chocolate cools and hardens.

The pieces in the bottom right corner didn't get covered very well, which is why I think I'll split up the batch next time.

Your kids will enjoy licking the spoon when you're done!

Snickerdoodles

I have to apologize for the lack of healthy recipes (or even recipes that can be served for dinner, for that matter) from me recently.  I seem to be going through a lull in inspiration, but I always have plenty of dessert ideas, so here you go!  And since it's Christmas, which is cookie baking time, I think I can get away with this one.  :)  These Snickerdoodles are so yummy!  They stay nice and soft and chewy!  The funny thing about Snickerdoodles is that the cookies themselves really aren't that good.  But then you roll them in cinnamon sugar, and they transform into addictive little morsels!

Snickerdoodles
2 1/2 cups flour
2 tsp cream of tartar
1 tsp baking soda
1/4 tsp salt
1 1/2 sticks butter at room temperature
1 cup sugar
2 eggs
1 1/2 tsp vanilla
1/4 cup sugar plus 1 Tbsp cinnamon

Preheat oven to 375 degrees.

In a medium mixing bowl, combine flour, cream of tartar, baking soda, and salt.

Cream butter in a large mixing bowl; add sugar and beat well.  Add eggs and vanilla and mix until well combined.  Gradually add dry ingredients and mix until a dough is formed.  Roll the dough into 1-inch balls then roll in cinnamon sugar.

Place the balls 2 inches apart on an ungreased cookie sheet.  Bake 8-10 minutes until cookies are crinkly, but soft.  Remove to racks to cool.  Sorry that I don't have a picture of the finished product!  Next time I make these, I'll be sure to post a picture!

The dough can be frozen for later use.  Once they're rolled in the cinnamon sugar, place them on a cookie sheet in the freezer until they're firm, then place in a zip top bag and freeze.

Chocolate Chip Pumpkin Bread

One of the things that makes Thanksgiving Thanksgiving and Christmas Christmas is Chocolate Chip Pumpkin Bread.  We grew up eating it every year for Thanksgiving and Christmas, and it continues to be one of our favorite holiday treats.  The recipe we usually use is a secret, so I'm not sharing the recipe we grew up with.  Sorry!  However, I did find a recipe that is very similar to the one we grew up with, and I even made a couple small changes to make it even more similar.  It still isn't exactly the same, but it's pretty close and I think you'll like it!

One of the nice things about this recipe is that it's versatile.  You can make large loafs, mini loafs, muffins, or mini muffins.  You'll just need to adjust the baking time depending on what you're making.

Chocolate Chip Pumpkin Bread
1 1/2 cups sugar
1 cup pumpkin
1/2 cup vegetable oil
1/3 cup water
2 eggs
1 3/4 cups flour
1 1/2 tsp cinnamon
1 1/2 tsp nutmeg
1 tsp baking soda
3/4 tsp salt
1 cup chocolate chips

Preheat oven to 350 degrees.

Grease and flour bread pans or muffin tins (or line muffin tins with cupcake wrappers).

In a large bowl, combine sugar, pumpkin, vegetable oil, water, and eggs; mix well.  Add flour, cinnamon, nutmeg, baking soda, and salt.  Mix until combined, being careful not to over mix.  Gently fold in chocolate chips.  Pour batter into prepared bread pans or muffin tins.

Makes 1 large loaf or 3 small loaves.  I honestly can't tell you how many muffins or mini muffins it makes, as I've never counted.  Sorry!!!  If you're making muffins, fill each muffin tin 2/3 to 3/4 of the way full.  For 1 large loaf, bake for 75 minutes, or until a toothpick inserted in the center comes out clean.  For 3 small loaves, bake 50-60 minutes.  I don't have the times for the muffins, but next time I make them, I'll let you know!

Waiting patiently for the bread to bake!

Sometimes it doesn't come out of the pan very well.  It could be due to the fact that I've reused these disposable bread pans so many times.  Maybe it's time to invest in some real bread pans!

Yum!  So moist; so delicious!

Chocolate Covered Caramel Corn

I apologize for another sweet post, but Monday is Halloween, so this is the last chance to get this in before Halloween.  It's not necessarily a Halloween recipe, but it can be good for all of fall...or all year long, actually.  It's different than the chocolate-caramel corn recipe I posted a while back.  Instead of popcorn coated in chocolate caramel, this is caramel corn drizzled with chocolate.  How can you go wrong with popcorn, caramel, and chocolate?!

The recipe calls for 12 cups of popped popcorn.  There are several ways you can make the popcorn.  The first is in a good, old-fashioned air popper.  You can also use a microwavable popcorn popper.  Actually, though, you don't need any sort of special equipment.  There are two ways of making microwavable popcorn with things that you probably already have on hand.  One is the paper bag method Sumiko wrote about last year.  Another way is to put a tablespoon or two of kernels in the bottom of a Pyrex mixing bowl, cover it with a plate or a microwave cover, and microwave until most of the kernels are popped.  If you use this method, be careful when getting the bowl out of the microwave - it will be hot!!

A simple microwavable popcorn popper!

Pop!

Chocolate Covered Caramel Corn
12 cups popped popcorn
1 stick butter
1 cup packed brown sugar
1/4 cup corn syrup
1/2 tsp salt
1/4 tsp baking soda
1/2 tsp vanilla
Chocolate chips (I used dark chocolate)
White chocolate chips (optional)
Shortening
Food coloring (optional)

Butter the bottom and sides of a jelly roll pan and set aside.  Place popcorn in a large mixing bowl; set aside.  If you're feeling nutty, mix some peanuts or almonds in with the popcorn.  Sorry for the (pop)corny pun!

Preheat oven to 250 degrees.

In a medium saucepan, melt butter over medium heat.  Add brown sugar, corn syrup, and salt.  Stir constantly until mixture boils.  Let it boil for 5 minutes without stirring.  If you stir it, you may end up with crystallization (i.e. grainy caramel).  So resist the urge and just let it be!

After 5 minutes, remove from heat and carefully stir in the baking soda and vanilla.  There will be a reaction and it may spray out a little bit, so be careful (trust me, having hot caramel splashed onto your skin is no fun)!  Pour the caramel over the popcorn and stir to combine.  Turn caramel corn out onto prepared pan and spread it evenly over the pan.  Bake the caramel corn for 1 hour, stirring ever 15 minutes.  Remove from the oven, cool completely, and break it apart.

Melt chocolate chips.  Drizzle as much or as little as you'd like over the caramel corn.  Allow to harden.  If you want each piece to have a lot of chocolate on it, wait for the chocolate to harden, break it apart and mix the caramel corn, and drizzle more chocolate on it.  If desired, melt some white chocolate with shortening, then add food coloring.  Drizzle over the chocolate covered caramel corn; allow to cool and harden.

If you're looking for some savory Halloween recipes, check out Sumiko's slime soup and pumpkin pizza from last year!  She didn't post the pumpkin pizza recipe, but it's basically regular pizza made in the shape of a pumpkin with creatively placed toppings.