Halloween Caramel Corn

HAPPY HALLOWEEN!!

I made you all some caramel corn to celebrate the occasion.

Come over and share it with me, I made a second batch today.

But I’m warning you, it’s addictive.

I wanted to make something semi-festive and easy and I didn’t want to make frosted sugar cookies, so Halloween caramel corn was the obvious choice.

I’d never made it before and I’m not a huge caramel corn fan, but I’m not exaggerating when I tell you I’m a fiend now.  I need help!  I shouldn’t have made the second batch, but we ran out… and it’s Halloween… and.. well those are my only excuses.

Make this! 🙂

 Pop your popcorn.

 Add the peanuts.

 Make caramel.

Mix together.

 Bake at 350.

 It should look like this straight from the oven.

 Add in your candies and ENJOY!

Have a good Halloween!

P.S. What were your guys’ costumes?!

Halloween Caramel Corn
Adapted from:  Karans Kitchen

(8 cups) popped corn (I recommend buttered from the bag)
1 cup honey dry roasted peanuts
½ cup butter
2/3 cup firmly packed brown sugar
1 tsp vanilla extract
¼ tsp salt
1 cup M&Ms, Reese’s Pieces, Candy Corn, broken Butterfingers… whatever!

Combine popcorn and peanuts in a bowl.
Combine butter, brown sugar, vanilla, and salt in 2 cup glass measure.  Microwave (high) for 1 ½ minutes; whisk until smooth and slightly thickened.
Drizzle over popcorn mixture; stir until popcorn is coated.
Transfer to a 9 by 13 in baking dish.
Bake in 350 degree oven, stirring every 3 minutes during baking, until coating is dry, about 10 – 12 minutes. Spread onto foil-lined tray to cool slightly.  Stir in candies.  Store in tightly sealed container.

Halloween Caramel Corn

HAPPY HALLOWEEN!!

I made you all some caramel corn to celebrate the occasion.

Come over and share it with me, I made a second batch today.

But I’m warning you, it’s addictive.

I wanted to make something semi-festive and easy and I didn’t want to make frosted sugar cookies, so Halloween caramel corn was the obvious choice.

I’d never made it before and I’m not a huge caramel corn fan, but I’m not exaggerating when I tell you I’m a fiend now.  I need help!  I shouldn’t have made the second batch, but we ran out… and it’s Halloween… and.. well those are my only excuses.

Make this! 🙂

 Pop your popcorn.

 Add the peanuts.

 Make caramel.

Mix together.

 Bake at 350.

 It should look like this straight from the oven.

 Add in your candies and ENJOY!

Have a good Halloween!

P.S. What were your guys’ costumes?!

Halloween Caramel Corn
Adapted from:  Karans Kitchen

(8 cups) popped corn (I recommend buttered from the bag)
1 cup honey dry roasted peanuts
1/2 cup butter
2/3 cup firmly packed brown sugar
1 tsp vanilla extract
1/4 tsp salt
1 cup M&Ms, Reese’s Pieces, Candy Corn, broken Butterfingers… whatever!

Combine popcorn and peanuts in a bowl.
Combine butter, brown sugar, vanilla, and salt in 2 cup glass measure.  Microwave (high) for 1 1/2 minutes; whisk until smooth and slightly thickened.
Drizzle over popcorn mixture; stir until popcorn is coated.
Transfer to a 9 by 13 in baking dish.
Bake in 350 degree oven, stirring every 3 minutes during baking, until coating is dry, about 10 – 12 minutes. Spread onto foil-lined tray to cool slightly.  Stir in candies.  Store in tightly sealed container.

Halloween Caramel Corn

HAPPY HALLOWEEN!!

I made you all some caramel corn to celebrate the occasion.

Come over and share it with me, I made a second batch today.

But I’m warning you, it’s addictive.

I wanted to make something semi-festive and easy and I didn’t want to make frosted sugar cookies, so Halloween caramel corn was the obvious choice.

I’d never made it before and I’m not a huge caramel corn fan, but I’m not exaggerating when I tell you I’m a fiend now.  I need help!  I shouldn’t have made the second batch, but we ran out… and it’s Halloween… and.. well those are my only excuses.

Make this! 🙂

 Pop your popcorn.

 Add the peanuts.

 Make caramel.

Mix together.

 Bake at 350.

 It should look like this straight from the oven.

 Add in your candies and ENJOY!

Have a good Halloween!

P.S. What were your guys’ costumes?!

Halloween Caramel Corn
Adapted from:  Karans Kitchen

(8 cups) popped corn (I recommend buttered from the bag)
1 cup honey dry roasted peanuts
1/2 cup butter
2/3 cup firmly packed brown sugar
1 tsp vanilla extract
1/4 tsp salt
1 cup M&Ms, Reese’s Pieces, Candy Corn, broken Butterfingers… whatever!

Combine popcorn and peanuts in a bowl.
Combine butter, brown sugar, vanilla, and salt in 2 cup glass measure.  Microwave (high) for 1 1/2 minutes; whisk until smooth and slightly thickened.
Drizzle over popcorn mixture; stir until popcorn is coated.
Transfer to a 9 by 13 in baking dish.
Bake in 350 degree oven, stirring every 3 minutes during baking, until coating is dry, about 10 – 12 minutes. Spread onto foil-lined tray to cool slightly.  Stir in candies.  Store in tightly sealed container.

Ganache Topped Caramel Tart

Wow.


I’m sorry it’s been so long since I’ve written.


I should have given you THIS recipe to abruptly leave you all stranded with for a week because half of that time will be spent making it.


This is one of those recipes that the pictures looked really delicious so I started making it without reading the directions first, so by the time I realized I had to chill it for 4 hours TWICE, I had already gotten too far into it to back out.  It’s not hard, just time-consuming.


But trust me when I tell you it is WELL worth the wait.

 beat, beat, beat!

 add the eggs

 add the cocoa mixture

 put in the oven… AFTER you’ve pricked it with a fork

 make the caramel

 watch it CAREFULLY

 pour into the shell

 heat the whipping cream and let the chocolate sit

 after three minutes, mix until it looks like this

top with white chocolate shavings OR salt, your preference

ugh, someone save me!

Ganache Topped Caramel Tart

Adapted from:  Not Lazy-Rustic

-adapted from saveur, diner journal and lottie and doof

crust:

1 ½ cups flour

5 tablespoons unsweetened dutch-processed cocoa powder

¼ teaspoon kosher salt

10 tablespoons unsalted butter, cubed and softened

10 tablespoons (½ cup, plus 2 tablespoons) confectioners’ sugar

2 egg yolks, at room temperature

½ teaspoon vanilla extract

caramel:

½ cup water

2 cups granulated sugar

¼ cup light corn syrup

½ cup heavy cream

1 stick unsalted butter, cubed

2 tablespoons condensed milk (or creme fraiche)

ganache:

½ cup heavy cream

4 ounces chocolate chips

grey sea salt, coarse sea salt or fleur de sel

in bowl, combine flour, cocoa powder and salt.

in separate large bowl using hand mixer, beat butter and sugar 2 minutes, or until mixture is combine, pale and fluffy. add yolks and vanilla extract; mix to combine. stir in dry ingredients, just until combined. place dough in 9" fluted tart pan with removable bottom; press evenly into bottom and up sides of pan. chill in fridge 30 minutes. (i skipped this part, it turned out perfectly) meanwhile, heat oven to 350˚f.

place tart pan on baking sheet; pierce crust all over with fork; bake 20 minutes, or until firm, dry and fully cooked through. transfer to rack; let cool.

in large pot, stir together water, sugar and corn syrup. cook over medium-high heat 10-20 minutes, or until mixture reaches a medium-amber color, swirling occasionally. (you ultimately want a caramel that’s a bit darker and deeper in color, but it does continue to cook after you remove it from the heat.) remove saucepot from heat. carefully drizzle in heavy cream, then the butter, then the condensed milk (the mixture will bubble VIOLENTLY). stir until smooth. pour the caramel into the cooled crust. let sit until cool and firm; transfer to fridge and chill 4 hours, or until very firm.(i chilled mine in the freezer until the chocolate was finished… so like thirty minutes tops?)

place chopped chocolate in small bowl. in small saucepot, bring heavy cream to a boil. pour cream over chocolate; let sit 3 minutes. using spatula, slowly stir mixture, starting in the center, until the cream and chocolate come together. pour ganache over tart; use spatula to spread and smooth. chill tart for several hours.

when ready to serve, remove the sides and bottom of the tart pan (trick: place the tart on top of a large can and gently wiggle off the side). cut tart into wedges; sprinkle with salt (i topped mine with white chocolate pieces). wait 5-10 minutes before serving slices.

Ganache Topped Caramel Tart

Wow.


I’m sorry it’s been so long since I’ve written.


I should have given you THIS recipe to abruptly leave you all stranded with for a week because half of that time will be spent making it.


This is one of those recipes that the pictures looked really delicious so I started making it without reading the directions first, so by the time I realized I had to chill it for 4 hours TWICE, I had already gotten too far into it to back out.  It’s not hard, just time-consuming.


But trust me when I tell you it is WELL worth the wait.

 beat, beat, beat!

 add the eggs

 add the cocoa mixture

 put in the oven… AFTER you’ve pricked it with a fork

 make the caramel

 watch it CAREFULLY

 pour into the shell

 heat the whipping cream and let the chocolate sit

 after three minutes, mix until it looks like this

top with white chocolate shavings OR salt, your preference

ugh, someone save me!

Ganache Topped Caramel Tart

Adapted from:  Not Lazy-Rustic

-adapted from saveur, diner journal and lottie and doof

crust:

1 1/2 cups flour

5 tablespoons unsweetened dutch-processed cocoa powder

1/4 teaspoon kosher salt

10 tablespoons unsalted butter, cubed and softened

10 tablespoons (1/2 cup, plus 2 tablespoons) confectioners’ sugar

2 egg yolks, at room temperature

1/2 teaspoon vanilla extract

caramel:

1/2 cup water

2 cups granulated sugar

1/4 cup light corn syrup

1/2 cup heavy cream

1 stick unsalted butter, cubed

2 tablespoons condensed milk (or creme fraiche)

ganache:

1/2 cup heavy cream

4 ounces chocolate chips

grey sea salt, coarse sea salt or fleur de sel

in bowl, combine flour, cocoa powder and salt.

in separate large bowl using hand mixer, beat butter and sugar 2 minutes, or until mixture is combine, pale and fluffy. add yolks and vanilla extract; mix to combine. stir in dry ingredients, just until combined. place dough in 9″ fluted tart pan with removable bottom; press evenly into bottom and up sides of pan. chill in fridge 30 minutes. (i skipped this part, it turned out perfectly) meanwhile, heat oven to 350˚f.

place tart pan on baking sheet; pierce crust all over with fork; bake 20 minutes, or until firm, dry and fully cooked through. transfer to rack; let cool.

in large pot, stir together water, sugar and corn syrup. cook over medium-high heat 10-20 minutes, or until mixture reaches a medium-amber color, swirling occasionally. (you ultimately want a caramel that’s a bit darker and deeper in color, but it does continue to cook after you remove it from the heat.) remove saucepot from heat. carefully drizzle in heavy cream, then the butter, then the condensed milk (the mixture will bubble VIOLENTLY). stir until smooth. pour the caramel into the cooled crust. let sit until cool and firm; transfer to fridge and chill 4 hours, or until very firm.(i chilled mine in the freezer until the chocolate was finished… so like thirty minutes tops?)

place chopped chocolate in small bowl. in small saucepot, bring heavy cream to a boil. pour cream over chocolate; let sit 3 minutes. using spatula, slowly stir mixture, starting in the center, until the cream and chocolate come together. pour ganache over tart; use spatula to spread and smooth. chill tart for several hours.

when ready to serve, remove the sides and bottom of the tart pan (trick: place the tart on top of a large can and gently wiggle off the side). cut tart into wedges; sprinkle with salt (i topped mine with white chocolate pieces). wait 5-10 minutes before serving slices.

Ganache Topped Caramel Tart

Wow.


I’m sorry it’s been so long since I’ve written.


I should have given you THIS recipe to abruptly leave you all stranded with for a week because half of that time will be spent making it.


This is one of those recipes that the pictures looked really delicious so I started making it without reading the directions first, so by the time I realized I had to chill it for 4 hours TWICE, I had already gotten too far into it to back out.  It’s not hard, just time-consuming.


But trust me when I tell you it is WELL worth the wait.

 beat, beat, beat!

 add the eggs

 add the cocoa mixture

 put in the oven… AFTER you’ve pricked it with a fork

 make the caramel

 watch it CAREFULLY

 pour into the shell

 heat the whipping cream and let the chocolate sit

 after three minutes, mix until it looks like this

top with white chocolate shavings OR salt, your preference

ugh, someone save me!

Ganache Topped Caramel Tart

Adapted from:  Not Lazy-Rustic

-adapted from saveur, diner journal and lottie and doof

crust:

1 1/2 cups flour

5 tablespoons unsweetened dutch-processed cocoa powder

1/4 teaspoon kosher salt

10 tablespoons unsalted butter, cubed and softened

10 tablespoons (1/2 cup, plus 2 tablespoons) confectioners’ sugar

2 egg yolks, at room temperature

1/2 teaspoon vanilla extract

caramel:

1/2 cup water

2 cups granulated sugar

1/4 cup light corn syrup

1/2 cup heavy cream

1 stick unsalted butter, cubed

2 tablespoons condensed milk (or creme fraiche)

ganache:

1/2 cup heavy cream

4 ounces chocolate chips

grey sea salt, coarse sea salt or fleur de sel

in bowl, combine flour, cocoa powder and salt.

in separate large bowl using hand mixer, beat butter and sugar 2 minutes, or until mixture is combine, pale and fluffy. add yolks and vanilla extract; mix to combine. stir in dry ingredients, just until combined. place dough in 9″ fluted tart pan with removable bottom; press evenly into bottom and up sides of pan. chill in fridge 30 minutes. (i skipped this part, it turned out perfectly) meanwhile, heat oven to 350˚f.

place tart pan on baking sheet; pierce crust all over with fork; bake 20 minutes, or until firm, dry and fully cooked through. transfer to rack; let cool.

in large pot, stir together water, sugar and corn syrup. cook over medium-high heat 10-20 minutes, or until mixture reaches a medium-amber color, swirling occasionally. (you ultimately want a caramel that’s a bit darker and deeper in color, but it does continue to cook after you remove it from the heat.) remove saucepot from heat. carefully drizzle in heavy cream, then the butter, then the condensed milk (the mixture will bubble VIOLENTLY). stir until smooth. pour the caramel into the cooled crust. let sit until cool and firm; transfer to fridge and chill 4 hours, or until very firm.(i chilled mine in the freezer until the chocolate was finished… so like thirty minutes tops?)

place chopped chocolate in small bowl. in small saucepot, bring heavy cream to a boil. pour cream over chocolate; let sit 3 minutes. using spatula, slowly stir mixture, starting in the center, until the cream and chocolate come together. pour ganache over tart; use spatula to spread and smooth. chill tart for several hours.

when ready to serve, remove the sides and bottom of the tart pan (trick: place the tart on top of a large can and gently wiggle off the side). cut tart into wedges; sprinkle with salt (i topped mine with white chocolate pieces). wait 5-10 minutes before serving slices.

Peanut Butter Fudge with Chocolate Topping

I never really crave peanut butter.  I’ll eat it, but it’s not one of my favorite flavors, so I don’t use it very often.

I’ve also never made fudge before.

You’re probably wondering why I made peanut butter fudge, then.  Well, Kellen asked for it… but I had to make another batch for myself because I could not get enough of this stuff.

I dreamt about it, I couldn’t get it off my mind… it was haunting me.  I tried so hard not to make more for myself once I gave the first batch away, but, I have no will power.  Fortunately (or unfortunately?), my dad asked where all the fudge went, so I had to make it, then.  Right?  Right. 

This is super easy to make, so make it!!! You won’t regret it, and if you do, well.. send it to me.

Just a question, but would you guys like to see an occasional video on steps for making a recipe?  I was talking with a coworker today and he mentioned how he’s going to make videos for singing, and I thought “Hey, I could do that for baking."  Plus… Joy the Baker does it, and who’s cooler than her?  No one.

 *Don’t forget to melt chocolate first! Sorry for lack of a picture.

 Mix in peanut butter after boiling brown sugar, butter, and milk.

This is what it’ll look like after it’s mixed.

This is what it will look like after adding the powdered sugar.

Pour it in the pan.

Add the melted chocolate.

 

Finished product. Good luck waiting on it to chill.  It’s good warm, too.

Peanut Butter Fudge w/ Optional Chocolate Topping
Adapted from: All Recipes

Ingredients

Fudge:

• ½ cup butter
• 2 ¼ cups brown sugar
• ½ cup milk
• ¾ cup peanut butter
• 1 teaspoon vanilla extract
• 3 cups confectioners’ sugar

 Topping:

• 1 cup chocolate chips
• 1/3 cup heavy whipping cream

Directions

1. Combine together chocolate chips and whipping cream on a double broiler, or in the microwave until melted.
2. Melt butter in a medium saucepan over medium heat. Stir in brown sugar and milk. Bring to a boil and boil for 2 minutes, stirring frequently. 
3. Remove from heat. Stir in peanut butter and vanilla.
4. Slowly mix in powdered sugar, beating until smooth.  Mixture should be thick, but not crumbly. (May not use all of the powdered sugar) Pour into an 8×8 inch dish. 
5. Pour chocolate topping evenly over the top.
6. Chill until firm and cut into squares.

Peanut Butter Fudge with Chocolate Topping

I never really crave peanut butter.  I’ll eat it, but it’s not one of my favorite flavors, so I don’t use it very often.

I’ve also never made fudge before.

You’re probably wondering why I made peanut butter fudge, then.  Well, Kellen asked for it… but I had to make another batch for myself because I could not get enough of this stuff.

I dreamt about it, I couldn’t get it off my mind… it was haunting me.  I tried so hard not to make more for myself once I gave the first batch away, but, I have no will power.  Fortunately (or unfortunately?), my dad asked where all the fudge went, so I had to make it, then.  Right?  Right. 

This is super easy to make, so make it!!! You won’t regret it, and if you do, well.. send it to me.

Just a question, but would you guys like to see an occasional video on steps for making a recipe?  I was talking with a coworker today and he mentioned how he’s going to make videos for singing, and I thought “Hey, I could do that for baking.”  Plus… Joy the Baker does it, and who’s cooler than her?  No one.

 *Don’t forget to melt chocolate first! Sorry for lack of a picture.

 Mix in peanut butter after boiling brown sugar, butter, and milk.

This is what it’ll look like after it’s mixed.

This is what it will look like after adding the powdered sugar.

Pour it in the pan.

Add the melted chocolate.

 

Finished product. Good luck waiting on it to chill.  It’s good warm, too.

Peanut Butter Fudge w/ Optional Chocolate Topping
Adapted from: All Recipes

Ingredients

Fudge:

• 1/2 cup butter
• 2 1/4 cups brown sugar
• 1/2 cup milk
• 3/4 cup peanut butter
• 1 teaspoon vanilla extract
• 3 cups confectioners’ sugar

 Topping:

• 1 cup chocolate chips
• 1/3 cup heavy whipping cream

Directions

1. Combine together chocolate chips and whipping cream on a double broiler, or in the microwave until melted.
2. Melt butter in a medium saucepan over medium heat. Stir in brown sugar and milk. Bring to a boil and boil for 2 minutes, stirring frequently. 
3. Remove from heat. Stir in peanut butter and vanilla.
4. Slowly mix in powdered sugar, beating until smooth.  Mixture should be thick, but not crumbly. (May not use all of the powdered sugar) Pour into an 8×8 inch dish. 
5. Pour chocolate topping evenly over the top.
6. Chill until firm and cut into squares.

Peanut Butter Fudge with Chocolate Topping

I never really crave peanut butter.  I’ll eat it, but it’s not one of my favorite flavors, so I don’t use it very often.

I’ve also never made fudge before.

You’re probably wondering why I made peanut butter fudge, then.  Well, Kellen asked for it… but I had to make another batch for myself because I could not get enough of this stuff.

I dreamt about it, I couldn’t get it off my mind… it was haunting me.  I tried so hard not to make more for myself once I gave the first batch away, but, I have no will power.  Fortunately (or unfortunately?), my dad asked where all the fudge went, so I had to make it, then.  Right?  Right. 

This is super easy to make, so make it!!! You won’t regret it, and if you do, well.. send it to me.

Just a question, but would you guys like to see an occasional video on steps for making a recipe?  I was talking with a coworker today and he mentioned how he’s going to make videos for singing, and I thought “Hey, I could do that for baking.”  Plus… Joy the Baker does it, and who’s cooler than her?  No one.

 *Don’t forget to melt chocolate first! Sorry for lack of a picture.

 Mix in peanut butter after boiling brown sugar, butter, and milk.

This is what it’ll look like after it’s mixed.

This is what it will look like after adding the powdered sugar.

Pour it in the pan.

Add the melted chocolate.

 

Finished product. Good luck waiting on it to chill.  It’s good warm, too.

Peanut Butter Fudge w/ Optional Chocolate Topping
Adapted from: All Recipes

Ingredients

Fudge:

• 1/2 cup butter
• 2 1/4 cups brown sugar
• 1/2 cup milk
• 3/4 cup peanut butter
• 1 teaspoon vanilla extract
• 3 cups confectioners’ sugar

 Topping:

• 1 cup chocolate chips
• 1/3 cup heavy whipping cream

Directions

1. Combine together chocolate chips and whipping cream on a double broiler, or in the microwave until melted.
2. Melt butter in a medium saucepan over medium heat. Stir in brown sugar and milk. Bring to a boil and boil for 2 minutes, stirring frequently. 
3. Remove from heat. Stir in peanut butter and vanilla.
4. Slowly mix in powdered sugar, beating until smooth.  Mixture should be thick, but not crumbly. (May not use all of the powdered sugar) Pour into an 8×8 inch dish. 
5. Pour chocolate topping evenly over the top.
6. Chill until firm and cut into squares.

Lemon Poppy Seed Bread

Have you ever been to www.toothpastefordinner.com?

I was just clearing up clutter on my computer and I ran across a folder from 2005 titled Toothpaste.  Wondering why I would name a folder “toothpaste”, I clicked on it.  It was full of images from Toothpaste for Dinner. I used to get on the website all the time… and apparently save all of the ones I thought were the funniest.  I personally think they’re hilarious.  I checked out the site today and cracked up.  Out loud.  By myself.  I’m a loser…which is also why I’m probably about to order a t-shirt from the site.

Here are just a few that I thought were pretty funny:
(Taken from the website)

Anyway, like I said, I went through all of them and, well they were really funny, but more importantly I figured out why I think it’s so funny to put words together and where/when that habit started.  I have changed the name of this bread accordingly.

Whisk eggs, milk, and vanilla.

 Mix dry ingredients. (Including poppy seeds, which I forgot.  I added them later.)

Add lemon juice, butter, and HALF of the egg mixture.

I finally remembered my poppy seeds after adding the final amount of the egg mixture.

 Look how creamy that is! The batter is soooooo delicious.

Make the syrup while it’s baking.

After it’s cooled, glaze it.

 So moist!

Enjoy with a cup of tea.

Loppy Seed Bread
Adapted from:  CliqueClack
*The ingredients are mixed together very oddly, so don’t freak out when you start making it.  Or if you do freak out, know you’re doing it correctly.

• 3 eggs
• 1 ½ teaspoons vanilla extract
• ¼ cup milk
• 1 ½ cups all purpose flour
• 1 cup flour
• 1 teaspoon baking powder
• ¼ teaspoon salt
• 1 tablespoon lemon juice
• 3 tablespoons poppy seeds
• ¼ cup butter
• 2/4 cup yogurt

For the syrup:

• ¼ cup lemon juice
• 1/3 cup sugar
• dash of grated lemon peel

Preheat oven to 350 degrees and grease and flour a loaf pan.
Whisk together eggs, vanilla and milk. Set aside.
Mix dry ingredients together in mixing bowl, then add lemon juice, butter and half of the egg mixture. Mix for one minute. Add half of the remaining egg mixture and mix for 30 seconds, then add remaining egg mixture and mix for 30 more seconds.
Bake for 55 minutes or until browned and a toothpick inserted in the middle comes out clean.
Meanwhile, melt syrup ingredients until sugar is dissolved. Make holes in the top of bread with a toothpick and brush half of the syrup over the top of the loaf. Take out of the pan and do the same to the bottom. Let cool completely. Eat.