Back in the Saddle with White Chocolate Confetti Corn

Well, Danny told me that mac.com is changing how they're doing everything so I think we're getting rid of our .com that we have.  Another thing is that a lot of times I post something on Facebook people ask if I've put it on my blog!  So I guess I should start back up, huh?  I'll figure out how to use this blogger to it's full potential.  I'm planning on pictures and all that fun stuff.  (I always say that, don't I?!).  Anyway, here's the white chocolate confetti corn that my dear friend Carrie gave me the recipe for!  Enjoy!

White Chocolate Confetti Corn

2 batches of air popped corn - close to 24 cups popped
1 package white chocolate almond bark
1 bag Fritos
4-8 crushed candy canes or sucker sticks in desired flavor - cherry, rootbeer, peppermint, etc.

Crush the candy canes and set aside.  Cover countertop with foil or waxed paper.

Pop the corn and place in a large roasting pan.  Crush the bag of Fritos and pour over the popcorn, tossing to mix lightly.  Put the almond bark in a medium to large bowl and melt in the microwave according to package directions.  When completely melted, pour the almond bark over the popcorn/Fritos mixture and mix to coat.  Spread the coated mixture out on a countertop that has been covered with foil or waxed paper.  Sprinkle with the crushed candies and allow to dry!

Easy and super yummy!  Thanks, Carrie!

My Caramel Corn

Well, I must say that Caramel Corn is my downfall - one of my MANY downfalls when it comes to sweets.  I took the liberty of customizing and ENLARGING a regular recipe to make this one.  I figure, make it once and make it BIG. :)

I'm getting ready to start my holiday baking/cooking/craziness, so I thought I'd start blogging again with this oldie but goodie.  It's probably one of my most signature "Libby" things I make.  Friends, tell me if I'm wrong.  Here you all go!  Make it and tell me what you think!

Oh, and HOPEFULLY, don't quote me on this, but my goal is to start getting some pictures up on here too.  Can you believe it?  Actually looking all professional and stuff.  I guess we'll have to just wait and see, won't we?

Caramel Corn

2/3 C popcorn, popped
9 T light corn syrup (1/2 C plus 1 T)
2 1/4 C packed brown sugar
18 T butter
1/2 tsp vanilla
1/2 tsp almond extract
3/4 tsp baking soda

Preheat oven to 300.  Place the popped corn in a large roasting pan.  In a medium saucepan, combine butter, corn syrup and brown sugar.  Cook and stir on medium to medium-high heat until butter melts and mixture comes to a boil.  When it comes to a boil, turn down to medium-low and boil WITHOUT stirring for 5 minutes.

After the 5 minutes is up, remove from the heat and stir in extracts and soda.  Stir to combine.  Careful, it bubbles up and gets really foamy.  Pour the caramel over the popcorn and stir to completely coat.  Place in the oven and bake for 10 minutes.  Stir caramel corn and then continue baking for 5 more minutes.

After the last 5 minutes, check a piece to see if it's got the crunchiness you're looking for.  If not, bake a few more minutes and check again!  Remove from oven and pour onto a counter covered with waxed paper, foil or parchment and allow to cool.  Break apart and enjoy!

You can make this a salted caramel by adding some fleur de sal or sea salt with the extracts and soda, and then by putting a small amout on the corn after you pour it on the counter to cool.

Flourless Dark Chocolate Cake with Peanut Butter Chocolate Sauce

So this is a couple days late, but when our friends were over, I'd made this "cake" with peanut butter chocolate sauce. I have to say it's sinfully delicious! You don't have to make the sauce, and it would be great with any kind of sauce - white chocolate, caramel, MORE chocolate. : ) Ice cream is a must. It's a little bit of a wait for it, but worth the time and effort. Make and enjoy!

Flourless Dark Chocolate Cake

1 C butter

8 (1 oz) squares unsweetened chocolate

4 (1 oz) squares bittersweet chocolate

1 1/4 C sugar

6 large eggs, separated

Preheat oven to 325. Line a 9 inch springform pan with parchment paper, allowing edges of paper to extend over sides of pan. There will be folds in the paper - that's okay. spray parchment with nonstick cooking spray.

In a large bowl, combine butter and chocolate. Microwave on high in 30-second intervals, stirring after each until chocolate is melted and smooth. Add sugar, whisking to combine. Add egg yolks, one at a time, whisking well after each addition.

In a medium bowl, beat egg whites at high speed with an electric mixer until stiff peaks form. Gently fold egg whites into chocolate mixture. Spoon into prepared pan and bake for 1 hour. Let cool for 1 hour. Cake will fall during cooling. Refrigerate for at least 4 hours. Remove side of springform pan. Gently peel back parchment paper. Cut into wedges and serve with ice cream and Chocolate Peanut Butter Sauce.

Chocolate Peanut Butter Sauce

3/4 C heavy whipping cream

1/2 C light corn syrup

4 oz semisweet chocolate

1/4 C creamy peanut butter

In medium saucepan, combine cream and corn syrup. Bring to a boil over medium heat. reduce heat to medium low and add chocolate and peanut butter, stirring until mixture is smooth. Serve warm.