Caramel Corn III

Caramel Corn

I guess I really like caramel corn since this is my third recipe here on the blog. This one is just a very slight variation of Deb's Caramel Corn. I discovered the wonders of butter extract through my sister-in-law's recipe for pecan pie. The butter extract just give the pie a special "je ne said quoi." That same "je ne said quoi" is why I have to create a whole new post for this recipe. This stuff is addictive, and I'm not mad about it.

The reason I even tried the butter extract is because when I was on vacation in Estes Park, Colorado, we walked by this shop that was emanating this intoxicating aroma of fresh caramel corn. I knew it didn't smell like my own usual caramel corn, and although I never broke down and tried any in Estes Park, I had a hunch that the butter extract/flavoring might be the key. I can't say that's what they used at that shop in Estes Park, but it doesn't matter. I'm super happy with the way this has turned out.

I should also mention that I used Costo organic pure cane brown sugar too. It's somewhere between a light brown and a dark brown sugar, and I think it contributes to the goodness of this caramel corn.

Caramel Corn III

Ingredients:

• 6-7 quarts popped popcorn (preferably mushroom popcorn)
• 2 cups packed light brown sugar
• 1/2 cup light corn syrup
• 1 cup butter
• 1 teaspoon salt
• 1 teaspoon baking soda
• 1/2 teaspoon vanilla extract
• 1/2 teaspoon butter extract

Instructions:
Preheat oven to 225 degrees Fahrenheit.  Make sure you have the popcorn popped and in a large bowl or deep roasting pan before starting the caramel.  I also like to make sure I've picked out any unpopped kernels.  Bad for teeth, you know.
In a heavy medium saucepan, bring the butter, sugar, salt, and corn syrup to a boil over medium to medium high heat.  Keep stirring pretty much continually.  Deb said to boil for 5 minutes or to 245 degrees Fahrenheit.  Remove from heat and stir in baking soda.  It will fluff up at this point. 
Pour caramel over popcorn and stir to evenly distribute caramel.  Spread onto some combination of roasting pan and/or cookie sheets.  Bake at 225 degrees for about 30-40 minutes, stirring every 10-15 minutes. 
Remove from oven and keep stirring until caramel corn is no longer sticky.  Then stir occasionally until it's relatively cool.  Allow to cool completely and store in airtight containers.

Almond Flour Banana Bread

Almond Flour Banana Bread

I don't know that I have much to say about this banana bread except that I'm obsessed with it right now. There's no added fat/oil (until you slather butter on it before eating). It's higher in protein that banana bread made with wheat flour. It's gluten-free. It's really super delicious too. Great option if you have to be gluten/wheat-free.

Almond Flour Banana Bread

     Adapted from Mama Knows Gluten Free

Ingredients: 

• 2 medium-large bananas
• 1 teaspoon baking soda
• 1/2 teaspoon baking powder 
• 1/4 teaspoon salt
• 1/2 cup granulated sugar
• 2 large eggs
• 1 teaspoon vanilla extract
• 2 1/2 cups superfine blanched almond flour

Instructions:

• Preheat oven to 350°Fahrenheit. Grease/butter one 9" x 5" loaf pan or two mini loaf pans (5 3/4" x 3 1/4"). 
• In a large bowl mash the bananas until smooth. Add the baking soda, baking powder, and salt. Whisk until combined.
• Add the eggs, vanilla extract, and granulated sugar. Whisk to combine.
• Add the almond flour to the banana mixture. Use a silicone spatula to mix until thoroughly combined.
• Pour/Scrape batter into prepared pan(s).
• Bake on the center rack: single loaf for 50 minutes; 2 mini loaves for about 35 minutes--or until bread bounces back instead of denting upon pressing lightly on top.
• Allow the bread to cool in the pan for 5 minutes. Run a sharp knife around the edge of the pan before turning out onto a wire rack to cool further. 
• Slice with a serrated knife and enjoy.

Wrap leftovers in foil or plastic wrap.

Soft Frosted Sugar Cookies

Soft Frosted Sugar Cookies

Who doesn't love a good soft frosted sugar cookie? I mean, really? It's simple sweet colorful goodness. These cookies are in the vein of Lofthouse Cookies.The cookie itself is pretty comparable -- soft, somewhat bland, but tasty -- and the frosting has more of a butter flavor than the actual Lofthouse cookies. All-in-all, a very satisfying homemade option.

I'd like to say more about these, but you're probably here for the recipe anyway, so here it is. Also check out Preppy Kitchen because they have LOTS of great recipes there, and that's where I got this recipe. The only thing I changed, really, is subbing cake flour for half the all-purpose flour.

Here you go.

Soft Frosted Sugar Cookies
Adapted from Preppy Kitchen

Cookie Ingredients: 

• 135 g (1 cup + 2 tablespoons) cake flour
• 135 g (1 cup + 2 tablespoons) all-purpose flour
• 1/2 teaspoon baking powder
• 1/4 teaspoon baking soda
• 1 tablespoon cornstarch
• 1/2 teaspoon salt
• 1/2 cup butter (room temperature)
• 200 g (1 cup) granulated sugar
• 1 large egg @ room temperature
• 1/4 cup sour cream @ room temperature
• 1 1/2 teaspoons vanilla extract
• 1/4 teaspoon almond extract

Frosting Ingredients:

• 1/2 cup butter (room temperature)
• 240 g (2 cups) powdered sugar
• 1 teaspoon vanilla extract
• 2-3 tablespoons milk
• gel food coloring (optional)
• sprinkles

Instructions:

Measure out the dry ingredients -- flours, salt, baking powder, baking soda, and cornstarch -- and mix completely with a whisk.

Cream butter and sugar. Beat in the egg, vanilla, and almond extract. Add sour cream and beat to combine. Scrape down the sides of the bowl as needed.

Add dry ingredients and mix just until combined.

Lay a large piece of plastic wrap on the counter and scoop dough into the center. Fold the sides up to enclose the dough and flip over. Press dough into a flat square, and gently roll with a rolling pin to push dough into the corners, taking care to not press too hard and squeeze dough out of the plastic.

Refrigerate dough for at least one hour.

Preheat oven to 375 degrees Fahrenheit. Line two baking sheets with parchment paper.

Sprinkle a cutting surface with a little flour. Unwrap the dough and roll it out on the counter to 1/4-inch thickness.

Use a pizza cutter and a ruler (preferably) to cut dough into 2-inch squares. Depending on how you roll it out, you will end up with 24 to 30 perfect 2" squares. Re-roll or bake scraps as desired.

Place squares on prepared baking sheets, spacing about 1 1/2" apart.

I like to bake mine one sheet at a time. Bake each pan of cookies for 8-9 minutes -- do not over-bake. You don't want much, if any, browning at all on the edges.

Remove from oven, allow to cool on pan for a few minutes before moving to a wire rack to cool. (I usually slide the whole sheet of parchment with the cookies onto a wire rack.

While cookies cool, mix the frosting ingredients in a medium bowl until smooth and creamy. Add more milk or powdered sugar to adjust consistency to your liking.

Spread about 1 tablespoon of frosting onto each cookie and sprinkle immediately with sprinkles.

Store cookies in an airtight container.

Makes about 2 dozen 2" cookies

Whisk dry ingredients together

Dough plopped onto plastic wrap.

Fold plastic wrap so you have square corners.

Flip plastic-wrapped dough over and gently roll dough into corners,.

I place my dough on a small sheet pan before placing in the fridge.

I no longer waste my time and cookie dough with round cutters.