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Fun Recipes For Halloween By Elizabeth Black

3 Bad Moon Rising small My favorite time of year is the fall. Halloween is my favorite holiday. I like it even more than Christmas.

Fall is also the time for baking. While I make the usual fall goodies like pumpkin bread, banana nut bread, and various types of pies, I like the fun foods for Halloween. The first two recipes here are fun foods ideal for the scariest night of the year. The second two are more traditional fall treats. Enjoy!

BROKEN GLASS CUPCAKES

13 Owl Flying extraIngredients:

1 Can white frosting

1 Box Red Velvet Cake Mix

Sugar Glass:

2 cups water

1 cup light corn syrup

3 1/2 cups white sugar

1/4 teaspoon cream of tartar

Edible Blood:

1/2 cup light corn syrup

1 tablespoon cornstarch

1/4 cup water, or more as needed

15 drops red food coloring

3 drops blue food coloring

Directions:

1- Prepare Red Velvet Cake Mix According to box, line cupcake tins with paper cupcake liners.

2- Divide cake batter between lined cupcake tins.

3- Bake according to box instructions. Let cool and frost cupcakes with white frosting.

4- Make the sugar glass. Mix 2 cups water, 1 cup corn syrup, white sugar, and cream of tartar in a large saucepan; bring to a boil. Use a candy thermometer and boil sugar syrup until temperature reaches 300 degrees (hard ball), stirring constantly. The mixture will thicken as water evaporates. When sugar reaches 300 degrees, quickly pour onto a metal baking pan. Cool until completely hardened. Break into “shards” using a meat mallet.

5- Make the edible blood. Mix together 1/2 cup corn syrup and cornstarch in a large bowl. Slowly stir in the 1/4 cup of water, adding more if necessary, until the corn syrup mixture has thickened to the consistency of blood. Stir in the red and blue food coloring.

6- Stab each frosted cupcake with a few shards of broken sugar glass. Drizzle on drops of “blood” to complete the effect.

UNICORN POOP COOKIES

Video: http://www.youtube.com/watch?v=vrq8v9ijPs4&feature=youtu.be

Ingredients:

1 C. sugar

1/2 cup butter, softened

1/2 cup shortening

50 gram cream cheese, softened

1/2 teaspoon salt

1 whole egg

1/2 teaspoon almond extract

2 cup all purpose flour

Preparation Method:

1- Combine butter, shortening and cream cheese in a large bowl, beat together until smooth. Add sugar and salt. Beat until combined. Beat in egg and almond extract until combined and gradually add the flour beating until combined.

2- Form dough into a ball with your hands and then into a log shape, divide the log shape into six portions (or how ever many colours you want).

3- Place each portion of dough into individual bowls and tint the dough different colours.

4- Chill tinted dough in the refrigerator 1 hour or freezer 15-20 minutes.

5- Divide each tinted chilled dough ball into 8 equal pieces.

6- Take one piece of each colour dough ( leaving the rest in the fridge while you work) and roll out like a rope or snake on your counter-top. If you use a piece of waxed paper on the counter, you shouldn’t have to add any flour.

7. Roll the rope shape to about 6 inches long. Continue rolling all the colours and stacking them into a pile. Gently press the ropes together and roll the large multicoloured “rope” on the counter to round and smooth it and if desired to lengthen it to 10 to 12″.

8- Cut the multicoloured “rope” into two pieces, using both hands, roll with your palms in different directions on both end of the rope pieces to twist it gently.

9- Coil the rope into a poop shape, using your imagination as to what you think unicorn poop should look like

10- Press in some silver candy balls (dragee) into the dough pieces to decorate if desired. Place dough on greased cookie sheet (or one covered with parchment or silicone mat) and bake at 375F for 8-10 minutes until cookies are set and bottoms are light brown, they will not spread very much.

11- Cool on wire rack.

12- Coat with sparkle gel and/or disco dust to give them some sparkle and add some sprinkles to the still wet gel for more texture. Let cookies dry completely before stacking.

CARAMEL CORN

5 Gifts in the Dark smallIngredients:

1 1/2 cup Brown Sugar

1/2 cup Butter

1/4 cup Corn Syrup

1/4 cup Molasses

1/2 teaspoon Salt

1 teaspoon Maple Syrup

1/3 teaspoon Cream of Tartar

1/2 teaspoon Baking Soda

4 Quarts Popped Corn

1 1/2 cup Mixed Nuts or Spanish Peanuts

Directions:

1- In saucepan, combine brown sugar, butter, molasses, corn syrup, and salt.

2- Boil for 6 minutes, stirring constantly.

3- Add flavorings, cream of tartar, and baking soda.

4- Stir in nuts and cover the nuts completely with the mixture.

5- Stir in popcorn a bit at a time and coat completely.

6- Make sure to mix the nuts well with the popcorn.

7- Bake in 200 degree oven for one hour.

Hint:  Don’t eat it all at once!

MAPLE CANDY

The directions for making maple candy reminds me very much of making English toffee. It’s all in the chemistry.

Ingredients:

2 Cups Fancy-grade Maple Syrup

Directions:

1- In a heavy-bottomed 4-quart pot, boil maple syrup on medium-high heat to 235 degrees F, stirring the surface occasionally to keep it from boiling over.

2- Immediately remove the pot from the heat, leaving the thermometer clipped to the side, and place the pot on a wooden board to cool. (Do not touch the syrup while it is cooling, or large crystals will form.)

3- Cool the mixture to 175 degrees F, approximately 10 minutes.

4- Beat the mixture rapidly and continuously with a wooden spoon until the syrup becomes lighter in color, thick and creamy and begins to lose its gloss (about 4 to 5 minutes).

5- Pour into rubber maple-sugar molds or a buttered pan. If using a pan, score into squares immediately). Set aside to cool.

6- When the candies are cool, turn the molds upside down and remove.

7- Candies will store up to 1 month in a container in a cool, dry space. Makes 18 to 20 one ounce maple leaves.

Hint: The outside temperature dramatically affects the degree to which you boil maple syrup. 235 degrees is considered the “soft ball stage.” To obtain the “soft ball stage”, maple syrup is boiled 22 degrees past the boiling point of water. You will find that water will reach the boiling point at anywhere from 209 degrees to 217 degrees depending on the outside temperature and humidity.

Here’s where to find Elizabeth Black (EA Black) on the web. Friend me on Facebook, follow me on Twitter, and check out my books! I’ve included my Amazon author pages for both of my pen names, so whether you’re into sexy or spooky, I have stories for you!”

Elizabeth Black – Blog and Web Site: http://elizabethablack.blogspot.com/

Elizabeth Black – Facebook: https://www.facebook.com/elizabethablack

Elizabeth Black – Twitter: http://twitter.com/ElizabethABlack

Elizabeth Black – Amazon Author Page: https://www.amazon.com/author/elizabethblack

E. A. Black – Amazon Author Page: http://www.amazon.com/~/e/B00BBWHMFM

(Note: Elizabeth Black’s blog contains adult content.)

The Wicked, Weird and Whimsical Words Halloween Blog Tour runs every other day October 23-October 31. Join us all five days for Halloween fun! Be sure to say hello on any post to be entered in a giveaway at the end of the tour!

Thanks to Elizabeth Black for her guest post. (I can’t wait to try out a couple of the recipes). Be sure and visit the other blog sites for fun Halloween-themed posts (including my guest posts). Coming up on Whimsical Words between now and All Hallow’s Eve: speculative authors Trisha Wooldridge and Gail Z. Martin. Missed some of these fabulous guest posts? Check out the Wicked, Weird and Whimsical Words Halloween Blog Tour for links.

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In Maryland, fans of caramel popcorn often travel to Ocean City to buy Fisher’s Popcorn. Though a little time-consuming to prepare, readers will find this easy recipe a tasty replacement for that summertime boardwalk popcorn. Like last week’s Too Easy Banana Bread, Baked Caramel Popcorn works well for a book club or readers’ group get-together, kids’ party, or any other fun gathering.

Baked Caramel Popcorn

Preheat oven to 250°F.

Spray 2 large, shallow baking pans with vegetable cooking spray (like Pam).

Step #1: Make 6 quarts of popcorn. Once made, pour popcorn into baking pans and keep warm in oven.

*I make the old-fashion version: Using measurements from the popcorn bag – Heat oil in a large covered pot until one kernel “sizzles” when dropped in. Then, dump in popcorn kernels & place lid tightly on pot. With hot-mitts on hands, shake the popcorn-filled pot until most kernels are popped. OR If you’re lucky enough to have a popcorn pot, just use the stirring paddle until popcorn is popped.

*Microwave popcorn can be used. Just make sure it is “plain,” not butter-flavored.

Step #2: Make caramel coating:

Caramel Ingredients:

1 cup margarine (or butter)

2 cups brown sugar

1/2 cup corn syrup

1 teaspoon salt

1/2 teaspoon baking soda

1 teaspoon vanilla

Directions:

1-Melt margarine in large pot. Then, stir in brown sugar, corn syrup, and salt.

2-Bring to a boil, stirring constantly. Boil without stirring for 5 minutes. (Keep an eye on your pot so it doesn’t boil over. Adjust temperature if caramel nears the top of the pot.)

3-Remove pot from heat and stir in baking soda and vanilla.

Step#3 Make caramel popcorn:

1-Remove popcorn from oven. Pour caramel coating evenly over popcorn, making sure both pans receive approximately equal amounts. Mix well. Return caramel-coated popcorn to oven.

2-Bake in a 250º F oven for 1 hour, stirring every 15 minutes.

3-Remove from oven, cool, break apart, then store in an air-tight container.

Notes:

1-It’s better to make a little extra popcorn in the beginning to make sure you have 6 quarts (that’s 24 cups) for the recipe. You can always snack on any extra.

2-If your caramel pot is large enough, you can dump the popcorn into the pot and stir the coating over the popcorn, then dump it in the pans for oven baking. Some people find this easier.

3-In order to make sure I stir every 15 minutes for 1 hour, I set the timer for 15 minutes. When it goes off, I stir the popcorn, make a hash mark on a piece of paper, put the pans back in the oven, then reset the timer. That way, it’s easy to know when your popcorn is done!

Appearing Monday on Whimsical Words: a guest post from Beth Barany, author of the YA adventure fantasy, Henrietta the Dragonslayer.

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