Cinnabon Popcorn

Diet starts Monday. That's the running joke around here. Before you start that New Year's resolution to trim up try this popcorn. It tastes just like Cinnabon and man oh man I wish this picture was scratch 'n sniff. The smell of this baking in your oven is out of this world. I have a great caramel corn recipe from my SIL. Super gooey and buttery...but it will have to wait. I was looking for treats to give my neighbors for Christmas and this popcorn packages up so well because it is dry. Dry in a good way. Crunchy, cinnabony popcorn.

I could barely get it into my cute little bags before John had gobbled it up. It's a great popcorn to munch on while lounging around on New Year's Eve. The girls over at Best Bites always have good recipes so I knew I would love this. I had a few sugary clumps because I skimmed the instructions and popped it in the oven for 30 minutes without stirring and went outside to ride bikes with my boys. Still tasted fabulous.

Cinnamon Caramel Corn with Pecans and White Chocolate (Cinnabon Popcorn)
 by Our Best Bites
Printable Recipe

12 C popped popcorn (about 1/2 C kernels or around 1 1/2 bags of microwave popcorn for me)
1 cup pecan halves, roughly chopped
1 cup brown sugar
3/4 teaspoon cinnamon
1/4 cup karo syrup (or honey makes a good substitution)
1 stick real butter (1/2 cup)
1 teaspoon vanilla
1/2 teaspoon baking soda
3 squares almond bark (about 4 oz)

Preheat oven to 250 degrees

*You can use air popped or microwave popcorn.
Place popcorn and chopped pecans in a large bowl and set aside. *Use a bigger bowl than you think you need.

Combine brown sugar and cinnamon in a 2 liter capacity microwave safe bowl. Mix well. Chop butter into chunks and place on top of sugar mixture. Pour corn syrup over the top of everything. Microwave on high for 30 seconds and then stir to combine. Return to microwave and heat for 2 minutes. Remove and stir and then microwave for 2 minutes more. *If you microwave it too much your popcorn will turn out really hard.

Remove from microwave and add in vanilla and baking soda. Stir to combine. Mixture will foam and rise. Pour caramel mixture over popcorn and pecans and stir very well so everything is well coated. *STIR MORE THAN YOU THINK YOU NEED TOO.

Spread popcorn mixture onto a foil-lined jelly roll pan. Place in oven and bake for 30 minutes, stirring every 10 minutes.

Remove from oven and spread out on a large piece of parchment, waxed paper, or foil.

Melt almond bark according to package instructions. Drizzle over popcorn mixture. When almond bark is hardened and popcorn is cool, break into chunks and enjoy!

Molasses Sugar Cookies and our Christmas Breakfast

I've been trying for so long not to make these cookies. I've seen them on all the blogs but have been so turned off by the name that I refused to make them. Molasses just doesn't sound appealing. If someone would have told me these cookies taste like gingerbread I might have given them a try earlier. The greatest thing about these cookies are the texture. So soft and chewy. If you are trying to make them more festive you can roll them in colored sugar. My sugar was a little clumpy because I just poured the dye into my sugar. If you wan't to do it the right way go here.

Hope you all have a Merry Christmas! Here is what we have for our Christmas breakfast every year.

Molasses Sugar Cookies

by Allrecipes

2 1/4 cups all-purpose flour

2 teaspoons ground ginger

1 teaspoon baking soda

3/4 teaspoon ground cinnamon

1/2 teaspoon ground cloves
1/4 teaspoon salt
3/4 cup margarine, softened

1 cup white sugar

1 egg

1 tablespoon water

1/4 cup molasses

2 tablespoons white sugar

Directions

1.Preheat oven to 350 degrees F (175 degrees C). Sift together the flour, ginger, baking soda, cinnamon, cloves, and salt. Set aside.

2.In a large bowl, cream together the margarine and 1 cup sugar until light and fluffy. Beat in the egg, then stir in the water and molasses. Gradually stir the sifted ingredients into the molasses mixture. Shape dough into walnut sized balls, and roll them in the remaining 2 tablespoons of sugar. Place the cookies 2 inches apart onto an ungreased cookie sheet, and flatten slightly.

3.Bake for 8 to 10 minutes in the preheated oven. Allow cookies to cool on baking sheet for 5 minutes before removing to a wire rack to cool completely. Store in an airtight container.

Peanut Butter Truffle Brownies and other holiday favorites

I went to the gym and ran my little heart out...then I came home and made these. So I guess I'll just call it even...if I'm lucky. Whenever I'm on the treadmill I think if I could just keep myself from eating everything I wouldn't have to run so hard. Uggh. My life struggle. 

I have yet to meet a truffle I didn't like so I was really excited about these brownies. Our first year of marriage John bought me about 40 truffles for Valentine's day. By lunch, they were gone. I remember seeing John's shocked face when he realized they ALL were gone. He must have underestimated my love for chocolate when he married me. Too bad I don't have the metabolism now that I did back then.

After dinner tonight I went to the fridge to taste them for a second time and all that was left was a plate with crumbs on it so it must have been a hit with the whole family.

Peanut Butter Truffle Brownies

Source: RealMomKitchen

Brownie Base

1 box (1 lb 6.5 oz) Betty Crocker® Original Supreme brownie mix
Water, vegetable oil and eggs called for on brownie mix box

Filling

1/2 cup butter, softened

1/2 cup creamy peanut butter (*I added a smidge more probably 3/4 cup)

2 cups powdered sugar

2 teaspoons milk

Topping
1 cup semisweet chocolate chips
1/4 cup butter

Heat oven to 350°F. Grease bottom only of 13×9-inch pan with cooking spray or shortening. (For easier cutting, line pan with foil, then grease foil on bottom only of pan. I do this all the time when I make brownies and bars)

In medium bowl, stir brownie mix, pouch of chocolate syrup, water, oil and eggs until well blended. Spread in pan. Bake 28 to 30 minutes or until toothpick inserted 2 inches from side of pan comes out almost clean. Cool completely, about 1 hour.

In medium bowl, beat filling ingredients with electric mixer on medium speed until smooth. Spread mixture evenly over brownie base.

In small microwavable bowl, microwave topping ingredients uncovered on High 30 to 60 seconds; stir until smooth. Cool 10 minutes; spread over filling. Refrigerate about 30 minutes or until set. For brownies, cut into 9 rows by 4 rows. Store covered in refrigerator. (I take it out or the fridge about 15 minutes before serving. This allows the chocolate on top to soften a little)

*********************************************************************************

Some other of my holiday favorites:

Brie en Croute- Great for entertaining. I could eat the whole thing by myself. Brie wrapped in puff pastry with pecans and cinnamon.

Gingerbread Bars

Oreo Truffles - I can't say enough about these. You can transform them into Christmas treats by using mint Oreos or drizzle white chocolate dyed green or red over them. Or just don't do anything...these are so good people won't care.

Peppermint Cream Cheese Frosting

I needed a quick Christmas dessert in a hurry and saw this on my SIL Kristy's blog, Sweet Treats and More. The frosting has a hint of peppermint and pairs great with brownies or cupcakes. Thanks Kristy for the great idea!

Peppermint Cream Cheese Frosting

from Sweet Treats and More

1 pkg cream cheese, soft
1 stick butter, soft
4 cups powdered sugar
1 teaspoon peppermint extract
Dash of milk if needed

Blend together and spread on brownies or cupcakes.

Rolo Pretzel Bites

My friend Lindsay gave these to me and although I have seen them before I underestimated their yumminess. The buttery, salty pretzel with the chewy sweet caramel is divine. I loved them so much that I made them with my boys today. I let them put M&Ms on top but for adults a salty pecan makes these taste just like a turtle. This is a fun activity to do with your kids and takes less than 5 minutes. I had to give them to my neighbors immediately so I didn't eat them all.

Rolo Pretzel Bites
introduced to me by Lindsay Stevens

Bag of mini pretzels (if you are lucky you can find the mini star pretzels)
Bag of Rolos, unwrapped
Halved Pecans
M&Ms, Hersheys kissables, (optional for kids)

Preheat oven to 350 degrees. Place pretzels on an ungreased cookie sheet. Place unwrapped Rolos on top of pretzels and bake for 3 minutes. You don't want them too melted. Remove from oven and push pecan half (or candy) halfway down into the melted Rolo.

Stuffed Mushrooms

They say your taste buds change every 7 years. It must be true. I used to hate mushrooms and now I love them. Here's another hit from the Pioneer Woman...cream cheese and sausage stuffed mushrooms. I couldn't stop eating them. She said the best part about these is that they are so forgiving. You can prepare them, freeze them, then thaw and bake when needed. I'm all about simplifying my life during this crazy holiday season so I can enjoy it.

Stuffed Mushrooms

by The Pioneer Woman

24 ounces, White Button Mushrooms
⅓ pounds Hot Pork Sausage

½ whole Medium Onion, Finely Diced

4 cloves Garlic, Finely Minced

8 ounces, Cream Cheese

1 whole Egg Yolk

¾ cups Parmesan Cheese, Grated

⅓ cups Dry White Wine

Salt And Pepper (to Taste)

Directions: Brown and crumble sausage. Set aside on a plate to cool.

Add onions and garlic to the same skillet; cook for 2 minutes over medium low heat. Pour in wine to deglaze pan, allow liquid to evaporate. Add in chopped mushroom stems, stir to cook for 2 minutes. Add salt and pepper to taste. Set mixture aside on a plate to cool.

In a bowl, combine cream cheese and egg yolk. Stir together with Parmesan cheese.

Add cooled sausage and cooled mushroom stems. Stir mixture together and refrigerate for a short time to firm up.

Smear mixture into the cavity of each mushroom, creating a sizable mound over the top.

Bake at 350 degrees for 20 to 25 minutes, or until golden brown. Allow to cool at least ten minutes before serving; the stuffed mushrooms taste better when not piping hot. Garnish with minced parsley if you're feeling fancy.

Kicking of December with Red Velvet Whoopie Pies

Nothing like a red velvet whoopie pie to get you in the holiday mood. The color of these just makes you happy. Whoopie pies are cake like and got their name from the sound that people make when they eat them. I was a little skeptical of the marshmallow in the filling so I made a cream cheese frosting as well. Although I liked the cream cheese frosting a little better, I did a taste test with John and he couldn't tell the difference between the two fillings. They were both good. If you like red velvet cake you will love these.

Red Velvet Whoopie Pies
by Better Homes and Gardens

2 cups all-purpose flour
2 Tbsp. unsweetened cocoa powder
1/2 tsp. baking soda
1/4 tsp. salt
1/2 cup butter, softened
1 cup packed brown sugar
1 egg
1 tsp. vanilla
1/2 cup buttermilk
1 1-oz. bottle red food coloring (2 Tbsp.)

Whoopie Pie Filling
1/4 cup softened  butter
4 ounces cream cheese, softened
7 ounce jar Marshmallow creme

OR

Cream Cheese Frosting
4 ounces cream cheese, softened
4 tablespoons (½ stick) butter, softened
2 cups (8 ounces) powdered sugar
½ teaspoon vanilla
splash of milk if needed

1. Preheat oven to 375 degrees F. Line baking sheets with parchment; set aside. In medium bowl combine flour, cocoa powder, baking soda, and salt; set aside.

2. In large mixing bowl beat butter on medium to high 30 seconds. Beat in brown sugar until light and fluffy. Beat in egg and vanilla. Alternately add flour mixture and buttermilk, beating after each addition just until combined. Stir in food coloring.

3. Spoon batter in 1- or 2-inch diameter rounds, about 1/2-inch high on prepared baking sheets, allowing 1 inch between each round.

4. Bake 7 to 9 minutes for 1-inch cookies or 9 to 11 minutes for 2-inch cookies, or until tops are set. Cool completely on baking sheets on rack. Remove cooled cookies from baking sheets.

5. To fill, dollop Whoopie Pie Filling or Cream cheese frosting on flat sides of half the cookies. Top with remaining cookies, flat sides down. Makes 60 one-inch or 42 two-inch cookies.

6. To store: Refrigerate in airtight container up to 4 days. Let stand at room temperature 15 minutes before serving.