Monthly Archives: February 2012

caramel and peanut popcorn

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Last week my husband and I got to celebrate two things (and not in any particular order…just kidding, Andy, heh…): his birthday and the season opener to the 2012 season of Carolina baseball. Maybe you’ve heard that we won the national title two years in…okay, I’ll stop. But, yes, Andy’s birthday was last week and we always spend part of his celebration by going to the first game of the season and cooking a big, fun tailgate meal and hanging out at the park for hours before the first pitch. Trust me, it’s always wayyyy too much food for two people to eat, but, somehow, we manage to take it to the house every time, leaving enough for a shared leftover lunch the next day. So, we enter the game a little sleepy, a few pounds heavier, super pumped to heckle the left fielder (no, no, we’d never do that), and watch some championship-quality baseball.

I try to include at least one baseball classic in the tailgate menu every year. Last year we had roasted and salted peanuts and Carolina BBQ. This year I made some caramel and peanut popcorn, homemade Cracker Jacks, if you will. No offense to Cracker Jacks (and I guess they have one up on me, that darn little prize in the bottom), but I think this popcorn was so much more delicious.

Do do do do, strum dum dum, try some today!

That was my 1950s caramel and peanut popcorn jingle.

caramel and peanut popcorn
ingredients
about 6 cups popped corn
1 cup all natural cane sugar
1/4 cup water
3/4 cup heavy cream
3 1/2 tbsp unsalted butter
1 tsp vanilla extract
1/2 cup roasted peanuts, shelled

create
In a heavy-bottomed pan, combine the sugar and water over medium-low heat until the sugar is dissolved. Increase the heat slightly and bring to a boil without stirring. You may need to use a wet pastry brush to brush any crystals down that form on the sides of the pan. Boil until the sugar is a deep amber color, about 5 minutes. Remove the pan from the heat and gently whisk in the heavy cream (don’t worry, it’s normal to bubble). Stir in the butter and vanilla extract. Transfer to a bowl and let cool.
Preheat the oven to 250º. Add the popped corn to a large mixing bowl. Pour the cooled caramel over the popped corn and sprinkle the peanuts over. Very carefully, use a rubber spatula to evenly coat the popcorn with the caramel and peanuts. Turn the mixture into a greased casserole dish and bake for 10 minutes. After 10 minutes, remove the pan and stir the popcorn. Return to the oven and bake for 10 minutes longer.

I found that I ate more of this popcorn before it was even baked. It was SO good that way. And SO good baked, too. So, really, you can eat it at any stage of this process. Another perk: no corn syrup. I mean, cavemen made caramel without it, so we certainly can, too. That’s right, you know those cavemen were makin’ some caramel. Hm.

Oh, did I mention that South Carolina baseball has won two…oh? I did. Okay. Well, did I mention that Andy just turned another year older? Ah, yes, he did. So, happy birthday, husband, and go Gamecocks.

popped corn

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Popcorn is weird. C’mon, you know it’s weird, y’all. One minute it’ll hand you a ticket to the dental chair and the next it’s light and fluffy like a cloud. But despite its weirdness, it’s good. Real good. And to all you people with braces out there, way sorry that I’m posting on something that you can’t have. I remember those days; however, I don’t think I actually ever followed the rules. Perhaps that’s why I had to wear them for half my life. Ahem.

I’m going to admit something to you. After I popped this corn, I felt like a hero. I guess it just seemed like magic. The corn’s just sittin’ there and then BAM (I was gonna say POP!, but really? A little expected.)! all the sudden the pan is filled with little white pieces of accomplishment. It almost felt like I had done something that had never been discovered. I think I laughed and squealed and jumped a little. I was alone in the house, if you’re asking. And the plain, hot popped corn is so delicious. And you think, “…but. That. It? This was. And now it’s? And now I’m?” When popping corn in the microwave, you just can’t see it happen. Even those stove-top containers are covered in foil. So, I suggest if you have a pan with a glass lid, USE IT. You’ll be able to see the whole process and it’ll turn you into a six-year-old watching the Mr. Knozit show.

I learned how to make beautiful, perfect popped corn from this site.

popped corn
ingredients
3 tbsp canola oil, or an oil with a high smoke point
1/3 cup popcorn kernels

create
Heat the oil in a 3 quart saucepan on medium-high heat. Put 3 or 4 popcorn kernels into the oil and cover the pan. When the kernels pop, add the rest of the popcorn kernels in an even layer. Cover, remove from heat, and count 30 seconds (this method first heats the oil to the right temperature and waiting 30 seconds brings all of the other kernels to a near-popping temperature so that when they are put back on the heat, they all pop at about the same time).
Return the pan to the heat. The popcorn should begin popping soon and all at once. Once the popping starts in earnest, gently shake the pan by moving it back and forth over the burner. Try to keep the lid slightly ajar to let the steam from the popcorn release (the popcorn will be drier and crisper). Once the popping slows to several seconds between pops, remove the pan from the heat, remove the lid, and dump the popcorn immediately into a wide bowl.

At this point, you can add butter or salt or other neat toppings if you’d like, but honestly, I think it’s so delicious just straight-up. Yep, straight-up popcorn. And you know I’m going to say it. With this method, you don’t have to guess. It’s just corn and oil. No dyes. No fake butter. No hydrogenated oils. Just super-fun and super-cute (can I say that?) bite-sized, healthy snacks. Got kids? They’ll love it. Got adults? They’ll love it, too. And that popping is the perfect improv beat to choreograph a short kitchen dance.

blueberry apple pie

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Well, you little love chickadees, tomorrow is y’all’s day! I hope you have tons of fun, wear incredible heels, eat the bomb food, and, if you’re like me and will just be hangin’ around, I hope you have an awesome evening of normal activities.

Maybe you two can bake a lil’ pie together. How sweet is that?

The recipe for the crust is from Smitten Kitchen (swoon) and you really can make any combination of filling that you like. I did blueberry and apple and layered them separately (really just because I was curious and wanted to see what would happen), but you can cut the fruits into chunks, mix ‘em all up, layer them, whatever your heart is fancyin’ because, honey, this is yo’ pie. Okay…go!

blueberry apple pie
crust
ingredients
2 1/2 cups unbleached all-purpose flour, plus more for rolling
1 tbsp natural cane sugar
1 tsp salt
2 sticks unsalted butter, cut into small pieces, very cold

filling
ingredients
3 apples, peeled, cored, and cut into slices
2 cups blueberries
1 tbsp lemon juice
3/4 cup natural cane sugar, plus 1 tablespoon
2 tbsp unbleached all-purpose flour
1/4 tsp salt
1 tsp ground cinnamon
1/4 tsp ground nutmeg
1/4 tsp ground allspice
1 egg, lightly beaten

create
For the crust, fill a small bowl with water and drop a few ice cubes in. In a large bowl, whisk together flour, sugar, and salt. Sprinkle the very cold pieces of butter into the flour mixture and quickly rub the butter into the flour until it resembles little peas. Add ice water (no ice cubes!) one tablespoon at a time until the mixture just comes together (I think I used almost a cup of cold water). Gather it up and turn it onto a floured surface. Knead gently and very quickly until it all comes together (Don’t let that butter melt. Those pieces of butter are gonna make a beautiful, flaky crust). Divide the dough in half and shape each half into a disk. Wrap separately in plastic wrap and refrigerate at least an hour.


Preheat the oven to 500º and position the rack to the lowest part of the oven. Place a rimmed baking sheet on the rack so it can preheat. Remove one of the doughs from the refrigerator and let stand until malleable. Roll the dough on a floured surface to a 12 inch circle. Transfer the flat dough to a pie plate (I usually roll it around the rolling-pin and then unroll it over the pie plate. This way, it doesn’t tear and stretch). Gently ease the dough into the plate corners and place in the refrigerator.


For the filling, toss the fruit with the lemon juice. In a bowl, combine the sugar, flour, salt, and spices. Toss the sugar mixture with the fruit and turn the whole mixture into the chilled pie crust. It will mound up a little in the center.
Roll out the second disk of dough to a 12 inch circle. Transfer it to the top of the fruit mixture and trim the top and bottom crusts to 1/2 inch beyond the edge of the plate. Crimp edges together however you’d like so that the two crusts seal. Cut four slits in the top (or use cookie cutters to create something way more cute) to vent and brush the entire crust with the beaten egg. Sprinkle with the tablespoon of sugar.
Place the pie on the baking sheet and reduce the temperature to 425º. Bake until the top is golden, about 25 minutes. Rotate the pie and reduce the temperature to 375º. Continue baking until the crust is deep golden brown and yummy fruit juices start bubbling, about 30 minutes more. Let cool to room temperature before slicing.

Whenever I eat pie, I always remember that cartoon Little Bear. Anyone? Anyone? I feel like they were eatin’ blueberry pie every episode. And they were always pickin’ blueberries. They lived a delicious life. Speaking of, the blueberries from my pie were picked back in the summer here in South Carolina. Blueberry picking is so fun, but so hot. I mean, like 100 degrees before nine o’clock AM hot. Despite the drenched shirt and sweaty hair and bumble bee, yellow jacket, and honey bee (what other kind of bee is there?…that, too) battle, it’s totally worth it. Those berries are the best, goodness gracious. South Carolina has a talent in blueberry growing.

Next mission: find a pretty pie plate. I’m pretty sure I bought that glass plate in college from a gas station.

chocolate amaretto sandwich cookies

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I’ve never really understood Valentine’s Day. I’m not saying I’m against it. I’ve never been against it. It’s just never really interested me. It’s funny, when people ask what my husband and I are doing when the 14th rolls around, I’m like, “…uhh. Possibly going to the grocery store. Working. Going for a run? Oh? Were you expecting a different answer? (looks at the calendar) Ohh. It’s Valentine’s Day. Heh..” And I don’t really like to be that person that’s like, “Psh, Valentine’s? Do you think I’m going to participate in such things? Me? Please…talk to the hand.” and be all holier-than-thou. Some people like VDay, and I can appreciate it. So, for y’all who love to love on the official love day, these cookies are for you.

chocolate amaretto sandwich cookies
cookies
ingredients
1 1/8 sticks unsalted butter, softened
3/4 cup all natural cane sugar
1 cup unbleached all-purpose flour
1/2 cup unsweetened cocoa
1/2 tsp ground cinnamon

filling
ingredients
4 1/2 squares bittersweet chocolate, chopped into pieces
1/4 cup heavy cream
2 tbsp amaretto liqueur

create
Preheat the oven to 325º. Line a cookie sheet with parchment paper. Place the butter and sugar in a large bowl and beat together until light and fluffy, about 2 minutes. Sift the flour, unsweetened cocoa, and ground cinnamon into the bowl and mix until a smooth dough forms. It will be thick, almost fudge-like.
Place the dough between 2 sheets of parchment and roll out to 1/8″ thick. Stamp out desired size heart shapes and place on the prepared cookie sheet. Bake in the preheated oven for 15 minutes, or until firm to the touch. Let cool for 2 minutes, then transfer to racks to cool completely.
To make the filling, place the chocolate, cream, and amaretto (really, is there any other than Disaronno?) in a pan and heat gently on low until the chocolate has melted. Stir until smooth. Let cool, then let chill in the refrigerator for 2 hours, or until firm. Sandwich the cookies together in pairs with a spoonful of chocolate cream and serve.


Happy Valentine’s to those who are looking for a sweet treat to create and who are currently super excited about planning a fun day. And you know? You don’t have to settle for random stuff in the drugstore with icky ingredients your body doesn’t like. You really can make delicious things your body can more easily process. And…just for the record…I never said it was calorie-free.

P.S. A bunch of future friends (AKA blogging people who I know I will love) and I are going to Disney World next month to talk about awesome blogging things and hang out with Mickey! I’m jumpin’ outta my boots right now. I can’t wait to meet all of you! Thank you Food Blog Forum and Walt Disney World!

fluffy marshmallow frosting

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Today was Gowie’s birthday! You all remember Gowie. Gowie (grandmother), the one who gave me my KitchenAid and still supplies me with pantryfuls of candy. She turned 22 again. I remember when I turned 22 and we were the same age. That was weird. Then I remember when I turned 23 and surpassed my 22-year-old Gowie. That was weird, too, but I think it was that year that I realized why she turns 22 years old every birthday. But, despite that realization, my age kept on churning to my current ripe 25 and she is still standing firm at 22. I like it. She is totally awesome and loves Jesus and likes to have more fun than lots of people I know who are younger than 22. She knows how to rap, knows sweet lingo, loves Neil Diamond (whoops, that slipped in), and my cousins and I were even going to name our rock band after her. It was going to be called, simply, Gowie.

You may be wondering why her name is Gowie. It’s not too complicated. My twin sister and I are weird and had our own language when we were babies. We’d babble back and forth and absolutely knew what the other was saying, but in real life, it sounded something like, “abbeldabblick gorkadips.” Well, our two older cousins could speak English and called Gowie “Granny” and we wanted to be cool like them and also call Gowie “Granny”. “Granny” came out as Gowie. And, so, now the whole world calls her Gowie. I’ll bet her birth certificate just says “Gowie.” I’ll bet she introduces herself to strangers as “Gowie.”

So, yes. Today was Gowie’s birthday and we most certainly had a birthday party. There would be no other way. We sang, took pictures, passed around sentimental cards, and ate the cake I made her for her party. I wanted it to be special. After all, Gowie was turning 22 again and it needed to be her cake. She loves chocolate. Check. Chocolate cake. I didn’t want to it be, like, double double double chocolate, so I made this really fun, yummy, stick-your-fingers-in-the-cake frosting. I used this when I made my sister’s wedding cakes and it’s really easy to decorate with. You just plop it on and spread. And since it’s so fluffy and pretty and cloud-like, it doesn’t have to be perfect.

I got this recipe from King Arthur Flour’s website (they make the bomb flour, by the way). I changed the title because the frosting is really like fluffy marshmallow topping.


fluffy marshmallow frosting
ingredients
2 large egg whites
1 cup natural cane sugar
1/4 tsp cream of tartar
1/3 cup water
1/8 tsp salt
1 tsp vanilla extract

create
Place the 2 egg whites in a large mixing bowl or the bowl of your stand mixer. Beat until the egg whites are foamy and thick. They should mound in the bowl, without holding a peak. Set them aside while you prepare the sugar syrup.
Combine the sugar, cream of tartar, water, and salt in a saucepan. Bring to a boil, stirring frequently. The sugar should be dissolved. If the sugar hasn’t dissolved, cook and stir a bit more until it has.
Begin to beat the egg whites and immediately pour the boiling sugar syrup into the egg whites in a slow stream, beating all the while. As you beat, the mixture will thicken.
Once all the syrup is added, stir in the vanilla and continue to beat until the frosting is thick and will hold a peak, about 3 minutes. While the frosting is still a little warm, decorate your cake.

Happy Birthday, Gowie. I hope we all stay 22 like you.