Archive for December, 2011
December 24th, 2011 | Merry Christmas!
December 21st, 2011 | Recipe: Caramel Nutty Cranberry Popcorn
One of my favourite Holiday snacks in my household is this recipe! It’s the perfect mix of sweet, crunchy, and tangy flavours. It’s a fairly easy recipe to follow, but if you’re making a large amount it’s easier to do with two people. It doesn’t take much time at all either!
It’s a great for gifts, (throw some in a mason jar or bag and even attach the recipe), or to serve at a party or just a treat for yourself!
• 1c toasted pecans
• 1c dried cranberries
• 1c sugar
• 1c brown sugar
• 1/2c corn syrup
• 1tsp baking soda
• 1c butter
• 1/2c popcorn kernels
• First thing is first, you need to pop your kernels! We have a stove top popper. You could use a microwavable popper as well. If you don’t have a kernel popper you can use 2-3 bags of microwavable popcorn instead.
• Pop the corn, mix in the chopped nuts and cranberries and set it aside in a large glass or steel bowl.
• In a very large microwavable bowl (it’s going to expand like crazy!), combine the corn syrup and butter. Melt for 3 minutes or until the butter will fully melt.
• Add the baking soda to the melted mixture. It’s going to start to foam. Immediately pour over the popcorn and mix it together. Be careful, the caramel will be boiling hot.
• Serve either at room temperature, or warm. If you want to serve it warm heat it in the oven at 200F for just a few minutes.
December 15th, 2011 | DIY cupcake bath bombs
Well folks, today is national cupcake day! And what’s the only thing better than edible cupcakes? Cute little bath fizzies that look like cupcakes!
These are surprisingly easy to make, and a great gift idea! They were fairly cost effective to make as well, it worked out to be just under 2$ per bath bomb. Here’s what you’ll need:
♥ 1c citric acid
♥ 2c baking soda
♥ witch hazel (in a spray bottle)
♥ 1tsp olive or grapeseed oil
♥ cupcake liners
♥ 1/4tsp cream of tartar
♥ 1lb icing sugar
♥ 3tbsp meringue powder
♥ In a large bowl, mix together the baking soda, citric acid and oil. Add a few drops of color and fragrance oil of your choice and mix by hand while spraying the mixture lightly with witch hazel. Keep in mind that water is what makes the bombs react, so try not to get them too wet.
♥ Once you’re happy with the mix, it’s time to fill the liners! If you don’t have silicon cupcake molds, use a bottle cap to hold the shape of the bottom of the liner. Pat the mixture in as much as you can.
♥ I then placed the cupcake bottoms then into a small cupcake tray until they hardened to help keep the shape
♥ You’ll need either an electric or hand mixer for this part. In a large mixing bowl mix together the sugar, meringue powder, and cream of tartar. Add color and fragrance oil if you’d like. Using a ziplock bag or icing bag and the icing tip of your choice, ice and decorate the cupcakes.
♥ Leave them out for at least 24 hours to harden before packaging.