Apple Cinnamon Popcorn
2 bags (3oz each) microwave popcorn, popped, orville Redenbacher tender white
1 ½ cups dried sliced apples, finely chopped, Mariani
¼ cup butter
3 TBSP water
¾ cup light brown sugar
2 tsp ground cinnamon
In a large bowl, combine popped popcorn and dried apples; set aside. In a medium saucepan, over medium-high heat, melt butter. Add water, brown sugar, and cinnamon. Bring to boil and cook for 1 minute.
Carefully pour brown sugar mixture over popcorn-apple mixture, tossing with wooden spoon.
I'm a wife, mom of three boys. We are busy! My husband started his own IT company, we are home schooling and involved in our church. There is never a dull moment with three boys. One boy already eats like a teenager. I love to cook, sometimes simple and quick meals sometimes long fancy meals.
Thursday, February 12, 2009
Pink Strawberry Popcorn
Pink Strawberry Popcorn
1 TBSP shortening, Crisco
1 packet (.14oz) strawberry-flavored drink mix, kool-aid
1 bag (12 oz) white chocolate chips, nestle
2 drops red food coloring, gel or paste
2 bags (3oz each) microwave popcorn, popped, orville Redenbacher’s tender white
3 TBSP pink sanding sugar
In a microwave-safe bowl, combine shortening and drink mix. Melt in microwave on High heat for 1 minute. Remove and stir. Add white chocolate chips. Return to microwave and melt chips on low heat for 2 minute, stirring every 30 seconds. (If using food coloring, stir into melted chocolate at this point.)
In a large bowl, slowly pour melted white chocolate mixture over popped popcorn, tossing with wooden spoon. Sprinkle sanding sugar over the top and toss to coat.
1 TBSP shortening, Crisco
1 packet (.14oz) strawberry-flavored drink mix, kool-aid
1 bag (12 oz) white chocolate chips, nestle
2 drops red food coloring, gel or paste
2 bags (3oz each) microwave popcorn, popped, orville Redenbacher’s tender white
3 TBSP pink sanding sugar
In a microwave-safe bowl, combine shortening and drink mix. Melt in microwave on High heat for 1 minute. Remove and stir. Add white chocolate chips. Return to microwave and melt chips on low heat for 2 minute, stirring every 30 seconds. (If using food coloring, stir into melted chocolate at this point.)
In a large bowl, slowly pour melted white chocolate mixture over popped popcorn, tossing with wooden spoon. Sprinkle sanding sugar over the top and toss to coat.
Surprise Cupcakes
Surprise Cupcakes
1 box of chocolate cake mix (plus ingredients listed on the box)
8 oz cream cheese
1 egg
1/2c. sugar
8-10 oz chocolate chips
Make cake mix as directed on the box. Pour batter into cupcakes papers until just over half full. Mix cream cheese, egg and sugar thoroughly in a small bowl. Add chocolate chips. Take a TBSP of the mixture and plop it in the middle of each cup filled with batter. Bake as directed on box.
1 box of chocolate cake mix (plus ingredients listed on the box)
8 oz cream cheese
1 egg
1/2c. sugar
8-10 oz chocolate chips
Make cake mix as directed on the box. Pour batter into cupcakes papers until just over half full. Mix cream cheese, egg and sugar thoroughly in a small bowl. Add chocolate chips. Take a TBSP of the mixture and plop it in the middle of each cup filled with batter. Bake as directed on box.
Marshmellow fondant
Marshmellow fondant
recipe and tips for success
Posted By: bunnywoman
Marshmallow fondant is fabulous! I love the taste and it is very easy to work with. Wilton fondant is wonderful to work with but just tastes awful!!!!! I can't bring myself to place it on a cake and go through all that work for someone to give a horrible "face" and peel it off and eat the buttercream icing that lies below.
The recipe is as follows:
Marshmallow fondant
1 cup mini marshmallows
1 tbsp water
1 1/2- 1 3/4 cup powder sugar
Place marshmallows in a standard 1 cup measuring cup and push down and pack them in. Place in a microwave safe bowl and add the water. Put in the microwave for about 20 seconds. Just long enough for them to soften and puff up. Take out and stir with a spoon until it is combined well. At this point it looks kind of soupy. Then add the sugar and mix and fold until all is incorporated and it is no longer sticky. I take it out of the bowl when it gets to the point where most of the sugar is incorporated and I knead it in my hands. This takes roughly about 5-7 minutes. Take a fondant roller or a regular rolling pin and roll out just as you would Wilton's fondant. You can get this fondant almost paper thin and it also repairs well. It's cheap, easy to work with, and tastes great too.
You can make a large batch of this fondant as well by doing this:
Large batch of Marshmallow fondant
1- 16 oz bag of mini marshmallows
2 tbsps water
2 lbs powdered sugar (8 cups)
Do the same procedure as above.
Tips for success from Bunny:
I add any flavor Lorann Oil flavorings to this. Something that will compliment my cake well. What I do is cut back on the water and add about 1/8 tsp Lorann flavoring. You can certainly add more (especially if I make the large batch) for a more of a pungent flavor, just adjust the water amount accordingly. *****The more liquid you add to this will make it stickier to work with. Try to be accurate in measuring the liquid.*****
Stickiness??????
If it is way to sticky to work with then cut back on the amount of liquid that you used by about 1/2 tsp. This will help.
Let it sit out and "air dry" for about 10 minutes.
Use a small amount of Crisco on your work surface and hands. A little goes a very long ways so don't go over board with the Crisco.
Knead the dough with a spoon!!!!! Do not attempt to pick it up and knead it too soon. This dough is hot when comes right out of the microwave!!!!! I say this because I have had people contact me saying they received a burn from it. I can almost knead it fully with a spoon.
Dough that is not in use must stay covered with plastic wrap or it will dry out. Or place it in a Ziploc bag. That works too.
Dried out Marshmallow fondant: place it back into the microwave and nuke it for a few seconds to revive it back to its original state. The bigger the batch the more time on the microwave. Example: small batch 3-5 seconds.......large batch about 10 seconds. Microwaves vary too so keep that in mind.
Coloring: well I have experimented with this several different ways. If I want to make the whole batch of Marshmallow fondant one color then I have added the color, just Wilton paste color, Americolors, or Chefmaster colors.....any will work for this, when I pull the bowl out of the microwave when it looks "soupy". Stirred it up and then added the powdered sugar. Otherwise I have added it after it has come together and kneaded it in by hand. I use plastic gloves too when I do this, because otherwise your hands are never the same!!!!
You can work with this just as you would the regular fondant. Pizza rollers cut this very well. Ribbon cutters work fabulous too for this. I can make bows and drapes, push molds etc with this. I love the taste of this stuff. Great on the pocketbook too!!!!!!
recipe and tips for success
Posted By: bunnywoman
Marshmallow fondant is fabulous! I love the taste and it is very easy to work with. Wilton fondant is wonderful to work with but just tastes awful!!!!! I can't bring myself to place it on a cake and go through all that work for someone to give a horrible "face" and peel it off and eat the buttercream icing that lies below.
The recipe is as follows:
Marshmallow fondant
1 cup mini marshmallows
1 tbsp water
1 1/2- 1 3/4 cup powder sugar
Place marshmallows in a standard 1 cup measuring cup and push down and pack them in. Place in a microwave safe bowl and add the water. Put in the microwave for about 20 seconds. Just long enough for them to soften and puff up. Take out and stir with a spoon until it is combined well. At this point it looks kind of soupy. Then add the sugar and mix and fold until all is incorporated and it is no longer sticky. I take it out of the bowl when it gets to the point where most of the sugar is incorporated and I knead it in my hands. This takes roughly about 5-7 minutes. Take a fondant roller or a regular rolling pin and roll out just as you would Wilton's fondant. You can get this fondant almost paper thin and it also repairs well. It's cheap, easy to work with, and tastes great too.
You can make a large batch of this fondant as well by doing this:
Large batch of Marshmallow fondant
1- 16 oz bag of mini marshmallows
2 tbsps water
2 lbs powdered sugar (8 cups)
Do the same procedure as above.
Tips for success from Bunny:
I add any flavor Lorann Oil flavorings to this. Something that will compliment my cake well. What I do is cut back on the water and add about 1/8 tsp Lorann flavoring. You can certainly add more (especially if I make the large batch) for a more of a pungent flavor, just adjust the water amount accordingly. *****The more liquid you add to this will make it stickier to work with. Try to be accurate in measuring the liquid.*****
Stickiness??????
If it is way to sticky to work with then cut back on the amount of liquid that you used by about 1/2 tsp. This will help.
Let it sit out and "air dry" for about 10 minutes.
Use a small amount of Crisco on your work surface and hands. A little goes a very long ways so don't go over board with the Crisco.
Knead the dough with a spoon!!!!! Do not attempt to pick it up and knead it too soon. This dough is hot when comes right out of the microwave!!!!! I say this because I have had people contact me saying they received a burn from it. I can almost knead it fully with a spoon.
Dough that is not in use must stay covered with plastic wrap or it will dry out. Or place it in a Ziploc bag. That works too.
Dried out Marshmallow fondant: place it back into the microwave and nuke it for a few seconds to revive it back to its original state. The bigger the batch the more time on the microwave. Example: small batch 3-5 seconds.......large batch about 10 seconds. Microwaves vary too so keep that in mind.
Coloring: well I have experimented with this several different ways. If I want to make the whole batch of Marshmallow fondant one color then I have added the color, just Wilton paste color, Americolors, or Chefmaster colors.....any will work for this, when I pull the bowl out of the microwave when it looks "soupy". Stirred it up and then added the powdered sugar. Otherwise I have added it after it has come together and kneaded it in by hand. I use plastic gloves too when I do this, because otherwise your hands are never the same!!!!
You can work with this just as you would the regular fondant. Pizza rollers cut this very well. Ribbon cutters work fabulous too for this. I can make bows and drapes, push molds etc with this. I love the taste of this stuff. Great on the pocketbook too!!!!!!
Quick Vanilla Buttercream Frosting
Quick Vanilla Buttercream Frosting
Recipe courtesy Gale Gand
3 cups confectioners' sugar
1 cup butter
1 teaspoon vanilla extract
1 to 2 tablespoons whipping cream
In a standing mixer fitted with a whisk, mix together sugar and butter. Mix on low speed until well blended and then increase speed to medium and beat for another 3 minutes.
Add vanilla and cream and continue to beat on medium speed for 1 minute more, adding more cream if needed for spreading consistency.
Recipe Summary
Difficulty: Easy
Prep Time: 2 minutes
Cook Time: 10 minutes
Yield: 10 to 12 servings
Recipe courtesy Gale Gand
3 cups confectioners' sugar
1 cup butter
1 teaspoon vanilla extract
1 to 2 tablespoons whipping cream
In a standing mixer fitted with a whisk, mix together sugar and butter. Mix on low speed until well blended and then increase speed to medium and beat for another 3 minutes.
Add vanilla and cream and continue to beat on medium speed for 1 minute more, adding more cream if needed for spreading consistency.
Recipe Summary
Difficulty: Easy
Prep Time: 2 minutes
Cook Time: 10 minutes
Yield: 10 to 12 servings
Frozen Bananas
Frozen Bananas
Recipe courtesy Sandra Lee
4 bananas, peeled and halved
1 cup milk chocolate chips
1 cup butterscotch morsels
1 cup chopped almonds
1 cup candy sprinkles
8 wooden craft sticks
Insert wooden stick into each banana piece. Arrange on parchment-lined sheet pan and freeze for 20 minutes.
Place chips and morsels into separate bowls. Microwave on medium heat until melted, about 60 seconds, stirring every 30 seconds.
Remove bananas from freezer and dip by alternating between melted chocolate and butterscotch. Immediately roll them in chopped nuts or sprinkles. Freeze until frozen solid, about 1 hour.
Recipe Summary
Difficulty: Easy
Prep Time: 15
Inactive Prep Time: 90
CookTime: 60
Yield: 8 servings
Recipe courtesy Sandra Lee
4 bananas, peeled and halved
1 cup milk chocolate chips
1 cup butterscotch morsels
1 cup chopped almonds
1 cup candy sprinkles
8 wooden craft sticks
Insert wooden stick into each banana piece. Arrange on parchment-lined sheet pan and freeze for 20 minutes.
Place chips and morsels into separate bowls. Microwave on medium heat until melted, about 60 seconds, stirring every 30 seconds.
Remove bananas from freezer and dip by alternating between melted chocolate and butterscotch. Immediately roll them in chopped nuts or sprinkles. Freeze until frozen solid, about 1 hour.
Recipe Summary
Difficulty: Easy
Prep Time: 15
Inactive Prep Time: 90
CookTime: 60
Yield: 8 servings
Caramel Popcorn
Caramel Popcorn
Sandra Lee
Makes about 10 cups
Nonstick vegetable cooking spray, PAM®
3 bags (2.85 ounces each) microwave popcorn (no salt or butter), Newman's Own®
1 stick butter, Land O'Lakes®
1 cup (packed) golden brown sugar, C&H®
2/3 cup light corn syrup, Karo®
1 teaspoon baking soda, Arm & Hammer®
Prep time: 5 minutes
Cooking time: 1 hour
Cooling time: 20 minutes
PREPARATION:
* Preheat oven to 300 degrees.
* Spray 2 large cookie sheets with nonstick spray.
* Microwave popcorn according to package instructions.
* Place popcorn in a very large bowl or roasting pan. Set aside.
* In a 2-quart saucepan over medium heat, stir the butter, sugar, and corn syrup until butter is melted and sugar dissolves.
* Bring to a boil and cook 4 minutes without stirring.
* Remove from heat and add baking soda to caramel sauce (mixture will foam).
* Drizzle caramel sauce evenly over popcorn.
* Using two wooden spoons, toss popcorn to coat evenly with caramel sauce (popcorn will deflate somewhat).
* Spread caramel corn in an even layer onto each prepared cookie sheet.
* Bake until caramel corn is almost crisp, stirring every 15 minutes, for a total of 45 minutes. (Rotate pans halfway through baking.)
* Using a metal spatula, loosen caramel corn from cookie sheets.
* Cool caramel corn completely.
Sandra Lee
Makes about 10 cups
Nonstick vegetable cooking spray, PAM®
3 bags (2.85 ounces each) microwave popcorn (no salt or butter), Newman's Own®
1 stick butter, Land O'Lakes®
1 cup (packed) golden brown sugar, C&H®
2/3 cup light corn syrup, Karo®
1 teaspoon baking soda, Arm & Hammer®
Prep time: 5 minutes
Cooking time: 1 hour
Cooling time: 20 minutes
PREPARATION:
* Preheat oven to 300 degrees.
* Spray 2 large cookie sheets with nonstick spray.
* Microwave popcorn according to package instructions.
* Place popcorn in a very large bowl or roasting pan. Set aside.
* In a 2-quart saucepan over medium heat, stir the butter, sugar, and corn syrup until butter is melted and sugar dissolves.
* Bring to a boil and cook 4 minutes without stirring.
* Remove from heat and add baking soda to caramel sauce (mixture will foam).
* Drizzle caramel sauce evenly over popcorn.
* Using two wooden spoons, toss popcorn to coat evenly with caramel sauce (popcorn will deflate somewhat).
* Spread caramel corn in an even layer onto each prepared cookie sheet.
* Bake until caramel corn is almost crisp, stirring every 15 minutes, for a total of 45 minutes. (Rotate pans halfway through baking.)
* Using a metal spatula, loosen caramel corn from cookie sheets.
* Cool caramel corn completely.
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