Today I bring you a special post. One that is near and dear to my heart. Something very special to celebrate St. Patrick’s Day with, Potato Scones. My dear dear Irish grandmother would make these for me so many times. I can still vibrantly remember coming in the door and smelling the aroma of these amazing potato scones wafting through the house.
That’s What I Think (TWIT) Review
When standing at the popcorn stand in the mall, which one do you pick? Buttered popcorn, cheese, caramel or another flavor? Well for me, I love a good buttered popcorn but I save that for the theater. Cheese corn is great too but I can get that in a bag. The one adore is caramel corn and probably the one we make most if we are making one from scratch. Popcorn is addictive you can’t just have one!!!
Today we are reviewing a cookbook called Classic Snacks Made From Scratch. Look at those divine looking Cupcakes on there, they look just like your Hostess cupcakes!!
There was lots to choose from in this cookbook, like McDonald’s Apple Pie, Goldfish, Twinkies, Oreos, Fruit Roll-Ups, or Pop-Tarts and all from scratch. I took one look at the caramel corn and had to make it. Well, actually Ken made it, he is really good and patient with hot, gooey candy and he did an amazing job with this popcorn!!!
There are over 70 recipes for homemade versions of your favorite brand name treats. Imagine having homemade Nutter Butter Cookies for your kids when they get home from school or Cool Ranch Doritos as you and your family watch a movie or football game. Take your own Sour Patch Kids to the movies or have a Klondike Bar for dessert. All of these recipes are better than the originals in terms of flavor and nutrition and they don’t have additives and preservatives!!
“As a nostalgia addict and DIY fanatic, replicating classic snacks from my childhood has become an obsession ever since I made my first batch of marshmallow fluff, ” says author Casey Barber. Casey is a New Jersey based freelance food writer, recipe developer, and editor of the on line magazine Good. Food. Stories. Her work also appears in many other publications and print.
- 2 Tbsp. vegetable oil
- ¼ cup plus 1 Tbsp. yellow or white popcorn kernels
- 8 Tbsp. unsalted butter
- ¼ cup light corn syrup
- 1 cup light packed brown sugar
- ¼ tsp. Kosher salt
- ½ tsp. baking soda
- ⅛ tsp. cream of tartar
- Make The Popcorn:
- Pour the vegetable oil into a 3 or 4 quart heavy-bottomed stockpot and add 2 or 3 popcorn kernels. Cover the pot and heat over medium heat until you hear 1 or 2 of the kernels pop.
- Add the remaining corn kernels in an even layer and re-cover. Cook, shaking gently to evenly distribute the hot oil as the kernels pop. Once the popping sounds slows to a crawl, remove the pot from the burner and transfer the popped corn to a large bowl.
- Make the Caramel:
- Preheat the oven to 200F. Line a large rimmed baking sheet with parchment paper or a Silpat liner.
- In the same pot you used for the popcorn, melt the butter and corn syrup over medium heat. Add the sugar and salt and whisk until the sugar is no longer granular and pasty but opaque and smooth, with bubbles forming around the edges. Whisk in the baking soda and cream of tartar; the liquid will puff and bubble up. Continue to whisk frequently for 3 to 4 min. as the caramel changes from pale to deep golden amber. You’ll start to smell the sugars caramelize as you whisk, and the caramel will look “broken” and curdled from time to time-don’t worry this is normal.
- Remove the caramel from the heat when the caramel is golden like a penny. Carefully fold the popcorn into the hot caramel a few cups at a time until each kernel is coated; if you’ve ever made Rice Krispies Treats, the process will be familiar. Slow and steady wins the race here.
- When the popcorn is fully coated, turn it out onto the prepared baking sheet in an even layer. Bake for 15 min. then cool to room temperature before breaking into bite-size pieces.
- Store the popcorn at room temperature in an airtight container for up to a week.
Today I have Hima from All Four Burners (great name for a blog) here with an awesome and healthy treat for you. Some thing you can serve for the holidays again and again. I have got to try these!! YUM!!
Quick hors d’oeuvres are a must during the holiday season.
My friends know better than to stop by unexpectedly during the rush leading up to Christmas, but I still like to have some snacks on hand, either for my husband and me to snarf during the week (how this batch disappeared) or to make ahead as a simple appetizer for our annual holiday party.
These chickpeas are quick and easy. The herbs and spices are staples in my kitchen pantry and I almost always have lemons on hand. The result is spicy and salty…and utterly addictive.
Roasted Chickpeas with Paprika, Curry, and Herbs
2 15-ounce cans chickpeas, drained, rinsed, and dried very well
3 tablespoons extra virgin olive oil
2 teaspoons paprika
½ teaspoon curry powder
¼ heaping teaspoon crushed rosemary
¼ heaping teaspoon thyme leaves
1 teaspoon kosher salt
1 tablespoon freshly grated lemon zest
Preheat oven to 425 degrees.
Roast chickpeas on a rimmed baking sheet in the center of the oven for 10 minutes. Shake pan to loosen chickpeas, rotate baking sheet, and roast for an additional 10 minutes. They should become slightly crisp on the outside, but remain soft on the inside.
Meanwhile, combine remaining ingredients in a medium bowl.
Mix the roasted chickpeas in the bowl and spread back out on the baking sheet. Roast another 5 minutes. Allow to cool a few minutes and serve immediately or allow to cool fully and transfer to an airtight container for up to 3 days.
I received three gorgeous organic pumpkins from my girlfriends garden. One was given as a gift and the other two served me very well as nice decorations for photos and for Halloween decor. Then it was hmmmm, what do I do with them now. We didn’t have time for carving them this year, so I saw that my girlfriend Marie whom I received them from roasts hers and puts the pulp in the freezer for a later use, what a great idea!!! So off I went to do just that. Thanks again Marie for your gorgeous pumpkins!!!
In the first pumpkin I had big gorgeous seeds so instantly I wanted to roast them. This is so very easy and with a little forward thinking they turn out to crispy, salty and delicious. Ken and Amber loved them. The secret is to brine them overnight. They may not look super crispy but trust me they were!! Crunch, crunch, crunch they were gone in no time. I hope you try this with leftover pumpkins that you might have lying around after Thanksgiving. ENJOY!!!
- Kosher salt
- Pumpkin seeds, rinsed in a sieve
- Seasoning salt
- Garlic powder
- Olive oil
- This recipe is not an exact science as the amount of pumpkin seeds will vary greatly from pumpkin to pumpkin. For the amount I did in the pictures I used 1 Tbsp. Kosher salt in a medium bowl filled with water, stir to dissolve. Place cleaned pumpkin seeds in the bowl and let sit overnight.
- Drain seeds and dry well on a tea towel. They will stick but don’t worry with a brush of your hand they come right off. Place them on a large baking sheets and drizzle with 1-2 Tbsp. olive oil. Season to taste with garlic powder and seasoning salt. Don’t forget they will be salty from the brine too! Roast in a 325F oven for 10 minutes. Toss and then return to the oven for another 10 min. You don’t want them too brown as they will taste burnt. The color that you see in the photos offers a crisp and perfectly done pumpkin seed. Let cool on a tray and then store in a jar or container.
Here it is just a few days until Halloween. We turn to last year with one of my favorites and it was these Cheez-ITs. Our homemade version of the store bought brand and in my opinion so much better. They SCREAM of cheddar flavor and I could eat them all day long!! Make up a batch and have them at the ready for Halloween night. Something all your little trick or treaters can munch on. ENJOY!!!
Click HERE for this hauntingly good recipe!!!