Twix Caramel Popcorn Recipe | Caramel Popcorn Recipe Twix Caramel Popcorn Every Fall we make caramel popcorn, it is a tradition in our house. Over the weekend we were hanging out at home with the baby and watching football. I thought it was the perfect day to bust out a batch of caramel corn, so I asked Josh if he could watch the baby while I went to work. Of course, he said yes:) I decided to surprise him by jazzing up our traditional caramel corn recipe. This time I made Twix Caramel Popcorn. I got out our trusty air popper to pop the popcorn. I chopped up Twix candy bars into bite size pieces and mixed them into the caramel popcorn. If you are looking for a fun way to jazz up your caramel corn, try our Twix Caramel Popcorn. Twix Caramel Popcorn Yield: Makes a lot! If you like this Twix Caramel Popcorn, you might also like:
Peanut Butter Rice Krispie Treats with Trader Joe's Mini Peanut Butter Cups I need to post a retraction. In my last post, the Valentine's Day Double Chocolate Pudding, I misspoke when I commented, "Mr. and Mrs. Romance we are not." That was only half true. While I did lovingly make the Double Chocolate Pudding complete with chocolate truffle heart on top, that was about the extent of my romance. You'll remember that my Valentine was some 2500 miles away on the shores of Waikiki on the 14th. The following afternoon after watching him gracefully land his enormous 767 at Lindbergh Field (San Diego) he popped into the car and we raced up the highway to hopefully make our 6PM date with my Dad for our monthly Wine Club pickup. Thinking he was rummaging through the pack for some work related item, I was surprised when produced a small, colorful bag with a little gold box inside. I hereby retract my comment above and proclaim: Mr. Making our date with Dad, we enjoyed our special monthly evening chatting while tasting our wine selections, then selected our favorites.
Blueberry Angel Food Cake Dessert Recipe {Fluff Berry Cake!}The Frugal Girls in Chic and Crafty, Dessert Recipes, Recipes Like it? Pin it! What’s dinner without a tasty dessert?? If you’re looking for a fun Angel Food Berry Dessert, I’ve got just the thing… Gooey Blueberry Angel Food Cake! Not only is this twist on angel food cake oh-so-yummy… it’s super easy ~ I’m talking 2 ingredients easy!! What You’ll Need: What You’ll Do: Mix powder cake mix and pie filling together… {don’t add any other ingredients} Place in 9×13 ungreased baking dish… Bake at 350 degrees for 28 – 30 minutes. Mmm… just look at the yummy finished product… Note: It’s common for the cake to fall in the middle a bit after cooking… and that’s okay ~ it won’t be the consistency of your traditional angel food cake, but it WILL be a gooey blueberry tasty treat! After cake has cooled, slice and serve warm, topped with whipped cream. See Also:More Tasty Dessert RecipesKitchen Tips & Tricks you’ll Love!
Crispy/Chewy Lemon Cookies There are 14 days of school until summer break. 3 of those are half days. And although it feels like it was just yesterday I was accepting the offer for this job, these last few weeks are draaaaaaggging. I have really mixed emotions about summer (which for me is actually about 6 months long because aside from a few days of meeting with my sub and getting my room ready, I’m not working again until December; maternity leave, you are a beautiful thing!). I never realized how much I would come to love these kids, and I can’t believe they are going to HIGH SCHOOL in just a few months! Now that I’m about to wrap up my first year teaching, I’m even more in love with my job than I have been all year. I’ve been trying to bake more for the staff because they’ve made my first year of teaching absolutely incredible, and also because I really feel like baking but definitely do not need to be eating everything I make. Recipe: (Gourmet Cookbook) Makes about 30 cookies powdered sugar share
Homemade Girl Scout Cookies: Samoas Bars I love the look of the original Samoas Girl Scout Cookies, but making them from scratch can be a little bit time consuming. This is largely because the dough must be rolled out, cut out and then each of the cookies has to be handled individually for topping. The results are well worth it, in my opinion, but we don’t always have time to make a labor-intensive recipe – no matter how bad a craving for Girl Scout cookies gets. Bar cookies are the perfect solution. This is basically a shortcut recipe that still delivers all the great samoas flavor without some of the more tedious parts of cooking making. The final step is to dip these in chocolate once the topping has set. Homemade Samoas BarsCookie Base: 1/2 cup sugar 3/4 cup butter, softened 1 large egg 1/2 tsp vanilla extract 2 cups all purpose flour 1/4 tsp salt First, make the crust. Preheat oven to 300. Unwrap the caramels and place in a large microwave-safe bowl with milk and salt. Makes 30 bar cookies.
Reese's Cups I originally shared this recipe for my column on Serious Eats. Read my Reese's Thesis for a comprehensive review of the peanut butter cup throughout human history. The recipe I posted on Serious Eats has more process photos and consolidates all of the directions into one page, so check it out here for more details if you ned ‘em. Including complete tempering instructions is beyond the scope of this recipe, but if you’d like to learn, please check out my friend Emma’s tempering how-to article on the Kitchn. You can absolutely skip tempering and simply use melted chocolate instead. 1/2 batch Peanut Butter "Nutella" 28 oz milk or dark chocolate chocolate, tempered Fit a pastry bag with a large, plain tip. Fill the pastry bag with the peanut butter “nutella” and set aside. Arrange 28 cupcake liners on a sheet tray. Use a damp finger to gently pat down the “peak” of each peanut butter center. After the chocolate has set, peel each peanut butter cup free from the cupcake liners. Oh my word.
Blueberry Rhubarb Shortbread Bars | KeepItsweetDesserts.com This was one of those weeks where I should be thankful I made it to Friday alive. 400 cookies for a local event, lots of packages, business development when I could fit it in and excitement over all that my friend Rachel has done for me (see here and here). And somehow, luckily, I was able to fit these beautiful bars into the mix! Rhubarb is such a wonderful summer fruit for baking but this was actually my first time using it. For some reason those stalks had intimidated me up until now. But don’t be afraid, all you have to do is chop them up, cook them down and you are on your way to something delicious. In this case, the rhubarb filling got a vibrant boost from some fresh blueberries I picked up the other day. I taste tested an entire edge of the pan and then quickly wrapped the rest of the bars and stuck them in the freezer for an upcoming party. You Might Also Like...
Happy-Go-Lucky: Cool Whip Cookies with Sprinkles First of all I love rainbow sprinkles!! Second, I love finding simple recipes that require very few ingredients. So let’s make some Cool Whip Cookies with Rainbow Sprinkles! Here is all you need: 1 box cake mix1 – 8 ounce container of cool whip (thawed)1 eggRainbow sprinkles Directions: Combine cake mix, cool whip, and egg in a large mixing bowl and mix until moist (dough is very thick). You can try this recipe with all kinds of different cake mixes. And let me tell you – these cookies are moist and chewy. Enjoy! Thank you for stopping by my little corner of the web.
Lemon Blueberry Cheesecake Bars I took a week off of blogging and baking to celebrate a dear friends engagement and my birthday. It seems celebrations tend to extend for an entire week, or at least ours do! What better to bake then lemon blueberry cheesecake bars, after a week long of celebrations!! When I came across this recipe I almost fell to the floor. Blueberries-my family's favorite, lemon-my family's favorite and cheesecake- my family's favorite!! These were the perfect after school snack for the first day of school! When it was pick up time my daughter came running to me and said "Moooooom!! Ah, the simplicity and excitement of being a 4 year old! The excitement of 3rd year privileges was short lived once I told her about the delicious treats waiting at home. Just a content, happy, hungry child! DirectionsFor the Base: Preheat oven to 325 degrees Grease the bottom of a 9 by 9-inch baking pan with butter. Bake in the oven for 35-45 minutes, or until the center only slightly jiggles.
Favorite Family Recipes: Better Than (you know what) Cake This better than (you know what) cake is always our go-to when we need to whip up a quick dessert. It’s always a hit with guests! It’s nothing fancy, just sinfully delicious cake. Better Than (you know what) Cake Ingredients 1 pkg. devil's food, chocolate, or German chocolate cake mix 1 can sweetened condensed milk caramel ice cream topping 1 (8 oz.) container frozen whipped topping, thawed 4-5 Health or Skor bars, chopped up Instructions Bake cake according to package directions for a 9x13 inch pan; cool for about 5 minutes.
Sweet filled buns I did a quick search so as not to clutter this board with redundant posts but only found post about savory filled buns. Here are some pictures and instructions for Swedish-style filled buns. Wrapping the dough around the filling of these is a considerable hassle but the end result is worth the trouble! You'll need: about 2 1/2 cups of flour (you'll need to judge the exact amount by the dough's consistancy), 3/4 cup whole milk, an egg, 5 tablespoons butter, 25 grams cake yeast, 3 tablespoons sugar. (Not pictured, 1 tsp salt) If you've got a powerful mixer you can really just dump all of this in the bowl and mix for about 20 minutes (adding the salt after 10 minutes). After kneading, let the dough rest and rise until doubled in volume (about an hour). Next, assemble your fillings and dump out the dough onto a prepared work surface. I went ahead and did two fillings: applesauce and vanilla creme. Roll the dough out to roughly 1/4 inch thickness and stamp out 3.5 inch rounds. The vanilla creme:
Salted Nut Squares This is one of those recipes that I’m almost embarrassed to share. Don’t get me wrong. These little squares are quite tasty. It’s just that they’re so easy to make that it seems almost wrong. There’s plenty to like about these salty treats. First of all, peanut butter is always welcome with my taste buds. With only 5 ingredients and no baking involved, you can have these bars whipped up in short order. Ingredients 3 cups salted peanuts (no skins), divided 2 & 1/2 tablespoons butter 2 cups peanut butter chips 14 ounces sweetened condensed milk 2 cups miniature marshmallows kosher salt or sea salt, optional Instructions Place 1 & 1/2 cups peanuts in the bottom of an ungreased 11″x 7″ pan. Melt butter and peanut butter chips in a large saucepan over low heat. Remove from heat. Pour peanut butter mixture over peanuts in pan. Cover and refrigerate until chilled. Notes These can be made in a 9″x 13″ pan. Recipe slightly adapted from Taste of Home.
Beverly's Meltaway Cookies I've been wanting to share one of my favorite recipes from my Grandma, Beverly Dewey. With Easter coming up, I thought now would be a great time! Instead of re-blogging this recipe, I'm going to copy and paste this post from my personal blog (which is currently collecting dust). *Please dis-regard the not so fabulous pictures etc...and if you decide to poke around on my personal blog, you are more then welcome to...it was started way before Banner Boutique was ever invented- back when I actually had time to blog about anything and everything...1 business and 3 kids ago I had a LOT of time!! ;) Anyway- here we go: My grandma Dewey was known for many things. One of her signatures, meltaway cookies, made for almost every baby shower, bridal shower, and anything girly or spring-y. If you need another cookie recipe, consider this... Beverly’s Meltaway Cookies½ lb butter ¾ cup cornstarch 1/3 cup powdered sugar 1 cup flour Beat butter, add cornstarch, flour and sugar, beat until creamy. Enjoy!!
Creamy Lemon {or Lime!} Bars This is a twist on the classic lemon bar, and it’s more of a little lemon cheesecakebar. I much prefer it to the traditional lemon bar.Heck, I think the addition of any type of cream or cheese improves just about any recipe!They are super easy to whip up and to me, with their bright lemony flavor, they just scream spring time.They’re fresh and light but taste sinful at the same time.They make a great ending to a simple meal, or a perfect treat for a party or gathering. These are always a hit at potlucks! Honestly, I think this is possibly my favorite bar cookie crust, ever. So pop some of those nom nom’s in a food processor, or if you don’t have a food processor you can put them in a ziplock bag and smash away with something heavy. A lot of crusts are comprised of simply cookie crumbs and butter, but this one has some dry ingredients added to it, like flour and sugar. Next you’ll need to cut in some butter. Just use your fingers and crumble it all together until it looks about like this: