Tags: candy, caramel corn
Every family has their favorite Caramel Corn recipe, and this one is mine. It was clipped from our local newspaper back when I was a teen and it’s been a family favorite ever since.
- 7 cups popped popcorn (or one microwave popped bag)
- ¾ cup brown sugar
- 1/3 cup butter
- 3 Tbsp light corn syrup
- ¼ tsp baking soda
- ¼ tsp vanilla
- 1 cup M&Ms
- 1 Cup peanuts
- 1 cup raisins
Preheat oven to 300 degrees
Pop the popcorn and pour into a 9×12 glass baking dish and keep warm in the oven.
In a small saucepan, mix the sugar, butter, and corn syrup. Use a candy thermometer and bring the caramel mixture to 250 degrees.
Remove from heat. Stir in the baking soda and vanilla. Pour caramel mixture over the warm popcorn and stir.
Bake in 300 degree oven for 5 minutes. Stir and bake for another 5 minutes.
Pour mixture on wax paper and cool completely before mixing in any add-ins. Store in airtight container.
I’ve decided that the best pumpkin pie is the pie I grew up on, and no matter how good a different pumpkin pie is, it just doesn’t compare with the memories that a Libby’s Famous Pumpkin Pie brings. For me, this is the best pumpkin pie.
This year we are going to my parent’s house. I’ll be bringing some of our holiday favorites…
…Mashed Potatoes loaded with roasted garlic, caramelized shallots and sour cream, simple Roasted Brussel Sprouts, and something new…Ree’s Turnip Gratin …can’t wait. Happy Thanksgiving Everyone!
Tags: cast iron skillet, gingerbread
The cake baked beautifully, the pears were perfectly caramelized, and the gingerbread had the perfect amount of spice…food blogging 101…always trust a food blogger and your cast iron skillet.
The family will love this wonderful fall dessert!
Tags: asian, coconut, desserts, mochi
In my family, mochi was a very special treat that was always purchased from an asian market or fair. But last year a girlfriend introduced me to this homemade version. Still sweet, sticky and chewy bites of golden dough-like cake…without the trip to Japan-town. These can be made with ingredients easily found at any supermarket and are every bit as wonderful as I remember from my childhood.
Coconut Custard Mochi (Thanks Jenni)
- 16 oz Mochiko (Sweet Rice Flour)
- 2 tsp baking powder
- 1/3 cup butter, room temperature
- 2 cups granulated sugar
- 3 large eggs
- 1 can coconut milk
- 1 can evaporated milk
- 2 tsp vanilla
In a bowl sift together sweet rice flour and baking powder. Set aside.
In a large bowl fitted with a paddle attachment, beat the butter and sugar. Add the eggs and beat well.
Pour coconut milk in a 2 cup measuring cup and add enough water to equal 2 cups. Pour the coconut milk, evaporated milk, vanilla and dry ingredients into the bowl. Mix well.
Pour batter into greased and floured 9×13 inch pan. Bake at 350 degrees for 40-45 minutes. Cool completely on wire rack.
Dedicated to my grandmother.
Tags: cake, chocolate stout cake, guinness
Happy Birthday to You!
Happy Birthday to You!
Happy Birthday Dear Hubby!
Happy Birthday to You!
For my hubby’s birthday this year I made a Chocolate Stout Cake with Guinness.
Yep, it’s a beer cake.
It’s pretty good too. Not my personal favorite, but fun to try.
And perfect for any beer lover.
Chocolate Stout Cake (make with Guinness)
from Bon Appetit, October 2006
- 2 cups Guinness stout
- 2 cups unsalted butter, cut into 1 inch cubes
- 1 1/4 cups unsweetened cocoa powder
- 4 cups all purpose flour
- 4 cups sugar
- 1 Tbsp baking soda
- 1 1/2 tsp salt
- 4 large eggs
- 1 1/2 cups sour cream
- 3 cups whipping cream
- 1 1/2 pounds semisweet chocolate, chopped
Preheat oven to350 degrees. Butter and flour three 8 inch cake pans with 2 inch high sides. (I used three 9 inch cake pans with 1 inch sides) Line with parchment paper rounds. Butter rounds.
Bring stout and butter to simmer in large saucepan over medium heat, stirring to melt butter. Add cocoa; whisk until mixture is smooth. Cool slightly.
Beat eggs and sour cream in large mixing bowl fitted with paddle attachment. Add chocolate mixture and beat until just combined. Sift in flour, sugar, baking soda and salt. Beat to blend. Divide batter among pans. (I had enough batter left over for and additional 36 mini cupcakes).
Bake cakes until tester inserted into the center comes out clean. About 35-45 minutes. Transfer to rack; cool 10 minutes. Turn out onto rack; remove parchment and cool.
Put chopped chocolate into a large bowl. Heat cream until simmer and pour over the chocolate. Set sit 3 minutes; whisk until smooth. Chill until spreadable, stirring often, about 3 hours.
My friend. She’s the best. Today I came home to this delightful surprise…
The NY Times Chocolate Chip Cookies and Chocolate Peanut Shortbread Cookies.
Seriously, how lucky am I?!!! Did I mention the chocolate peanut shortbread? Irresistible!
The best part is I know she is praying for me and thinking of me. Yep, she’s pretty awesome. And I am pretty lucky. Thanks M! Now, how about that recipe?