Cheddar Cheese Popcorn

March 15, 2014September 17, 2014 ~ lk529 ~ 2 Comments

I had so much fun making different flavored popcorns leading up to the Super Bowl, but there was one major flavor that I didn’t make. Cheddar Cheese! I had planned on it, but as I couldn’t find the powdered cheese at any of my local stores I had to order it off Amazon (Kraft Cheese Powder) and because I procrastinated in ordering, I didn’t get it in time. But I knew that an orange colored popcorn could be a great tie in to basketball and March Madness!

While basketball isn’t my favorite sport, I do get into creating a bracket for the tournament. If you are creating a bracket, Selection Sunday is tomorrow March 16th and the first round begins March 20th. The tournament continues until April 7th when the Championship Game will be played.

Cheddar Cheese Popcorn

Ingredients:

canola oil, enough to coat bottom of pot
2/3 C popcorn kernels
6 tbsp butter, melted
2/3 C cheddar cheese powder
1 tsp dry mustard

Steps:

Put canola oil in pot along with 2-3 kernels of popcorn. Cover and stand by. Once you hear the kernels pop, add the popcorn. Cover and cook over medium heat until popping slows. Gently shake the pop during the popping process so as not to burn the popcorn at the bottom. Remove from heat and remain covered until popping has ceased, unless you want to be pelted with popcorn. (If you have another method of popping popcorn, feel free to use it.)
In a small bowl whisk together cheddar cheese powder and mustard.
In a large bowl toss popcorn in butter. Once coated add the cheese mixture, toss to coat evenly.

*This recipe is adapted from Anisa at http://whiskandheels.com/kitchen/cheesiest-cheddar-popcorn*

P.S. – My keyboard may or may not be covered in cheddar cheese dust at the moment…. This is like the CHEETOS® version of Popcorn!

Disclaimer: This post contains affiliate links.

Easter Mantle

March 8, 2014 ~ lk529 ~ 1 Comment

I consider Ash Wednesday to be the beginning of the Easter season. As such, I decorate the first chance I get immediately following Ash Wednesday. Today was that day.

I love having a mantle to decorate and our mantle is located in the family room so I get to see it every day!

Last year my mother-in-law found an old window for me to use. And as many Pinterest projects there are, I’ve chosen to leave it alone. It’s such a beautiful piece of architecture and makes me love my mantle decor even more than I did last year!

There is a cable hook up and a square hole above the fire place where one could hang a TV, so I always have a piece of art over it. (Detour – hanging TVs scares me. Like, seriously, makes me nervous. And also, hanging TVs puts them at an awkward angle so you always have to look up to watch a show.) The size of the window meant I had to take down the art which also meant I’d be stuck looking at the hole in the wall. (I’m always afraid there’s going to be bugs coming out of it.) I was about to be disappointed and then I saw in my box of decorations a light blue gingham piece of fabric that lines an Easter basket. I hung that from the bolts in the wall and laid the window against it. I thought it’d look strange, but I am loving it!

When Stuart was little his parents gave them tiny rabbit figurines over the years and I now have them to add a little bit of sentiment to the decorations.

I have filled glass jars with Easter straw and plastic eggs and transformed a spring candle holder by using it to hold more eggs.

Mardi Gras Ice Cream

March 4, 2014July 15, 2014 ~ lk529 ~ 7 Comments

As a food blogger I feel obligated to present a dish on Fat Tuesday. I’ve never really celebrated Mardi Gras in all it’s glory and never had a King’s Cake until a few weeks ago when a coworker brought one into the office. As luck would have it I found the plastic baby – which means I’m responsible for bringing in next year’s cake. Unfortunately for them we’ll have moved to Ohio by then. So I thought I’d bake a treat and bring it in this year. And of course blog about it – two birds, one stone.

I was hoping to find something simple and these King’s Cake Bars caught my eye. Unfortunately my execution of said bars was abysmal. I think I over mixed the dough for the base and I managed to forget both the vanilla and cinnamon in the cream cheese filling. I used a smaller casserole dish than recommended so my baking time was considerably longer (2x as long!) and came out domed which caused the glaze to run down to the sides of the casserole dish. But, it did flatten out once it cooled. And even though I sprayed the pan and the dough is almost half butter it would not come up.

After the frustration subsided, I thought it’d be fun to make an ice cream. The cream cheese filling reminded me of cheese cake (cream cheese, egg, sugar) so I decided to try a cheese cake ice cream base with cinnamon. I garnished the ice cream with purple, green, and yellow sprinkles to play up the holiday. (I was too nervous to stir sprinkles into the ice cream machine for fear of resulting in streaky brown coloring.)

I have to admit, I was worried I messed up this recipe too. I used too small of a pot and didn’t temper the eggs enough so my custard had a few lumps. But, I decided to strain it and keep going. I’m glad I did because this ice cream is so delicious – it’s rich and creamy with great flavor from the cinnamon.

Cinnamon Cheese Cake Ice Cream

Ingredients:

2 C half-and-half
1/2 C heavy whipping cream
1 C milk
1 1/4 C sugar
2 eggs
8 oz cream cheese, at room temperature and cubed
1 tsp vanilla extract
1 tsp ground cinnamon

Steps:

Heat the half-and-half, cream, and milk in a large saucepan over medium heat until it reaches 175 degrees F, but do not let boil. Whisk in sugar until dissolved.
In a small bowl whisk eggs. Take about 1/4 C of the hot milk mixture and whisk into eggs to temper them. Constantly whisking, add eggs to milk. Cook over low heat, whisking, until the mixture thickens and reaches 160 degrees F.
Pour custard through a fine strainer (I opted to line mine with a coffee filter, but I don’t think it was necessary) into a glass bowl. Whisk in the cream cheese until melted and smooth.
Place the bowl of custard in a bowl of ice water to cool and stir for two minutes. (Don’t let the water into the custard.) Stir in vanilla and cinnamon. Remove from ice bath, cover, and place in fridge overnight.
Follow ice cream maker instructions and freeze.

This recipe is modified from Taste of Home.

Spinach and Ricotta Ravioli

February 14, 2014September 18, 2014 ~ lk529 ~ 2 Comments

For my first Valentine’s Day as a blogger I bring you the first dish I ever made for Stuart.

On our 1 year anniversary back in college I made him dinner. I was living in the dorms and my roommate with a car helped me get to the grocery store and to his apartment so that I could surprise him with dinner. I made ravioli, Caesar salad, and an apple crisp for dessert.

Everything turned out great – except the apple crisp. The salad was one of the prepackaged options from the store, so I couldn’t go wrong there. The ravioli came from a book, Teens Cook: How to Cook What You Want to Eat, that I was gifted before attending college. I think the apple crisp recipe came from that book as well, but I don’t remember. Oh, everything turned out fine and Stuart and his roommates ate it. But I was “forced” to use I Can’t Believe It’s Not Butter in place of real butter because apparently I was wrong to assume boys kept real butter in the fridge. Let me tell you, I could believe it wasn’t real butter and that not-real butter taste was only accented once baked in the crumble topping.

But I digress. This post is supposed to be about ravioli, not my abhorrence to fake butter.

For the blog I decided to try making heart shaped ravioli. And it worked!

Won ton wrappers are used in place of fresh pasta which makes it a super simple meal. Typically I’d use one sheet of won ton wrapper and fold it over, but when you’re cutting hearts out of it you need to use two sheets per raviolo. (I think that’s the singular to ravioli… eh, it sounds fun anyway!) The amount of filling you place inside each heart will depend on the size of your cookie cutter – you need to make sure you can seal the ravioli so the filling doesn’t escape while boiling.

Spinach and Ricotta Ravioli

Ingredients:

15 oz ricotta cheese
1 C julienned fresh spinach
1/2 C shredded Italian blend cheese (or Parmesan)
salt and pepper, to taste
1 pkg (12 oz) won ton wrappers (these can be found in the refrigerated area of the produce section)*
your favorite pasta sauce

*You will need two packages if making heart shaped ravioli

Steps:

In a bowl combine cheeses and spinach. Season with salt and pepper to taste.
Bring a pot of salted water to a boil while assembling the ravioli.
If making heart shaped ravioli, use a cookie cutter to cut hearts out of each won ton wrapper. Place about 1/4 tsp of filling in the center of the heart. Dip your finger in water and run along the edge of the heart. Place a second heart on top and seal shut.
If not making heart shaped ravioli, place about 1/2-1 tsp of filling in the center of each wrapper. Dip your finger in water and run along all four sides of the wrapper. Fold into a triangle and seal.
Boil the ravioli in batches of 8-10 to avoid them breaking apart. Boil 3-4 minutes, or until they float. They will become slightly translucent.
Heat your favorite pasta sauce and serve with ravioli. Garnish with freshly grated Parmesan or Asiago cheese if desired.

Disclaimer: This post contains affiliate links.

Red Velvet Puppy Chow

February 13, 2014February 9, 2014 ~ lk529 ~ 4 Comments

Red Velvet Puppy Chow 3

One of Stuart’s childhood (and college) favorite sweets at the holidays (or anytime) was puppy chow. There a many varieties of puppy chow – or monkey munch, or muddy buddies – but all involve chocolate and powdered sugar. I’ve never made puppy chow, and can’t remember ever having it growing up. I think my first introduction to this addicting sweet cereal mix was through Stuart when his mom brought him a gallon size bag full during a college visit.

Place the puppy chow in individual baggies and send them to school with your kids on Friday, February 14th!This Valentine’s Day version uses red velvet cake mix and Valentine colored M&Ms.

Red Velvet Puppy Chow

Ingredients:

3/4 C white chocolate chips
1/4 C semi-sweet chocolate chips
5 C rice Chex® cereal
1 C red velvet cake mix (use boxed mix or make your own!)
1/2 C powdered sugar
1 1/4 C Valentine colored M&Ms®

Steps:

Melt together white and semi-sweet chocolate until smooth. (I did this in a double boiler, but you can do it in the microwave too – just keep an eye on it and stir often.)
Place cereal in a large bowl. Gently fold melted chocolate over the cereal until coated.
In a large plastic bag combine cake mix and powdered sugar. Place chocolate coated cereal in bag and shake until completely coated. Spread out onto a baking sheet and let cool.

*This recipe is modified from Lizzy Mae at http://www.yourcupofcake.com/2013/01/red-velvet-puppy-chow.html*

Olympic Ring Cupcake Display

February 7, 2014February 4, 2014 ~ lk529 ~ Leave a comment

The Opening Ceremony of the XXII Winter Olympics is tonight at 7:30/6:30C. If you are having a watching party I have the perfect display for your dessert table. I know there are many wonderful Olympics-related food ideas on Pinterest – hopefully this post will add me to the party!

I used two different boxes of cake mix for this project – one chocolate and one white. I really did this because that’s what I happened to have in my cupboard, but I firmly recommend following suit. Not only does it offer your guests options, but it makes it much easier to place the cupcakes prior to frosting.

Make a double batch of butter cream (single recipe listed below) and divide evenly into four bowls. Color the frosting in red, blue, yellow, and green. Frost the respective rings appropriately. YOU WILL HAVE LEFT OVER FROSTING! Combine the left over red, blue, and green along with 3/8 C of cocoa powder. Now you have chocolate butter cream frosting for the black ring. I opted to not create black frosting because I find it to be unappetizing, additionally black frosting tends to stain mouths, hands, etc.

If you want to avoid dying frosting, you can easily use plain frosting and then use respective sprinkles – in which case I approve of using black! 😉

Butter Cream Frosting

Ingredients:

2 sticks unsalted butter, at room temperature
3 C powdered sugar
1 tbsp milk
1 tsp vanilla

Steps:

In the bowl of a stand mixer fitted with the whisk attachment beat butter. Add in powdered sugar, milk, and vanilla. Beat until combined. (If frosting doesn’t come together, add just a little bit of milk at a time until a smooth texture is reached.)

*This recipe comes from my friend Kate*

Salted Honey Popcorn

January 30, 2014February 5, 2015 ~ lk529 ~ 8 Comments

I want to end this week of popcorn with one more sweet option for your Super Bowl spread.

This popcorn recipe is Stuart’s favorite and the one he requests whenever we pop some popcorn for movie night.

Salted Honey Popcorn

Ingredients:

canola oil, enough to coat bottom of pot
1/2 C popcorn kernels
2 tbsp honey
2 tbsp salted butter
1/4 tsp kosher salt

Steps:

Put canola oil in pot over medium high heat along with 2-3 kernels of popcorn. Cover and stand by. Once you hear the kernels pop, add the 1/2 C of popcorn. Cover and cook over medium heat until popping slows. Gently shake the pot during the popping process so as not to burn the popcorn at the bottom. Remove from heat and remain covered until popping has ceased, unless you want to be pelted with popcorn. (If you have another method of popping popcorn, feel free to use it.)
In a small saucepan over medium-low heat, melt together butter and honey. Season with salt.
Transfer popcorn to a large bowl. Pour the honey over top and gently mix until all the popcorn is coated with salty sweetness. (It won’t look like enough honey, but I assure you it is – keep mixing!)

*This recipe is adapted from Katrina at http://splashofsomething.com/2012/09/21/the-easiest-snack-youll-ever-make-salted-honey-butter-popcorn/*

Caramel Popcorn

January 29, 2014January 22, 2014 ~ lk529 ~ 5 Comments

You know those popcorn tins you get around the holidays? There’s that regular butter popcorn, that takes up the most room, then there’s cheddar popcorn, and finally everyone’s favorite, caramel covered popcorn.

This recipe for caramel popcorn is almost identical. And without the preservatives! I don’t know if that really makes it healthier… it is still full of sugar, butter, and more sugar.

Caramel Popcorn

Ingredients:

canola oil, enough to coat bottom of pot
1/2 C popcorn kernels
4 tbsp unsalted butter
1/2 C brown sugar
1/8 C corn syrup
1/4 tsp kosher salt
1/2 tsp vanilla extract
1/4 tsp baking soda

Steps:

Put canola oil in pot along with 2-3 kernels of popcorn. Cover and stand by. Once you hear the kernels pop, add the 1/2 C of popcorn. Cover and cook over medium heat until popping slows. Gently shake the pop during the popping process so as not to burn the popcorn at the bottom. Remove from heat and remain covered until popping has ceased, unless you want to be pelted with popcorn. (If you have another method of popping popcorn, feel free to use it.)
Melt together butter, sugar, syrup, salt, and vanilla. You can do this either over the stove top or in the microwave for 2 minutes. Whisk until combined and add in the baking soda.
Pour caramel over cooked popcorn. Toss until popcorn is completely coated.
Cover popcorn and microwave for 1:30 min. Toss and microwave for another 1:30. Spread popcorn out on a wax paper lined surface and allow to cool. Break apart clumps if desired.

*This recipe is modified from Brenda at http://www.afarmgirlsdabbles.com/2013/12/23/moms-microwave-caramel-popcorn-recipe/*

Mustard Pretzel Popcorn

January 28, 2014January 22, 2014 ~ lk529 ~ Leave a comment

When many people think football, they think pretzels! Pretzels with beer, pretzels wrapped around hotdogs, and pretzels with mustard.

This popcorn recipe also comes from Food Network Magazine’s January/February 2014 booklet of 50 Flavored Popcorns. The recipe I present to you is the one from Food Network. But I highly suggest reducing the amount of liquid, or maybe popping (see what I did there?) the mixture in the oven for a few minutes. I found that the final result was a bit soggy for my preference. I did break small pretzels sticks in half as that’s what I already had in my pantry, maybe actual small pretzels would have enough surface area to help absorb the butter-mustard mixture.

Mustard Pretzel Popcorn

Ingredients:

canola oil, enough to coat bottom of pot
3/4 C popcorn kernels
4 tbsp butter, melted
2 tbsp Dijon mustard
1 tsp sugar
1/2 tsp kosher salt
4 C small pretzels

Steps:

Put canola oil in pot along with 2-3 kernels of popcorn. Cover and stand by. Once you hear the kernels pop, add the 3/4 C of popcorn. Cover and cook over medium heat until popping slows. Gently shake the pop during the popping process so as not to burn the popcorn at the bottom. Remove from heat and remain covered until popping has ceased, unless you want to be pelted with popcorn. (If you have another method of popping popcorn, feel free to use it.)
Whisk together melted butter, mustard, sugar, and salt.
In a large bowl mix popcorn and pretzels. Toss with butter-mustard.

Taco Popcorn

January 27, 2014January 22, 2014 ~ lk529 ~ Leave a comment

This week I will be bringing you 4 different popcorn flavors. Perfect for your Super Bowl party!

I want to start with one that can kinda-sorta fall into my Mexican Monday theme.

This popcorn comes from Food Network Magazine’s January/February 2014 booklet of 50 Flavored Popcorns. Popcorn is tossed with corn chips, butter, and chili powder. Then quickly baked with cheese and scallions.

Taco Popcorn

Ingredients:

canola oil, enough to coat bottom of pot
3/4 C popcorn kernels
3 C corn chips
6 tbsp salted butter, melted
2 tbsp chili powder
1 C shredded cheddar cheese
2 scallions, chopped

Steps:

Put canola oil in pot along with 2-3 kernels of popcorn. Cover and stand by. Once you hear the kernels pop, add the 3/4 C of popcorn. Cover and cook over medium heat until popping slows. Gently shake the pop during the popping process so as not to burn the popcorn at the bottom. Remove from heat and remain covered until popping has ceased, unless you want to be pelted with popcorn. (If you have another method of popping popcorn, feel free to use it.)
Preheat oven to 350 deg.
In an extra large bowl toss together popped popcorn and corn chips. Toss with chili powder. Toss with melted butter.
Place popcorn mix on a baking sheet in an even layer. Top with shredded cheese and scallions. Bake for 3 minutes, or until cheese is melted. Season with salt to taste.