When I got married, we had a popcorn bar at our reception. Not only because it was super easy, but it looked great, and I am kind of obsessed with popcorn. One of the recipes we used was this cinnamon sugar one, and it seemed to be the most popular flavor out of all four. My husband and I also went to a couple parties/reunions this week, and each time we took a couple batches of this cinnamon sugar popcorn, and everyone loved it. So, why not share it?
It's best to make this using a Whirley-Pop, but if you don't have one, it would probably work just as well in a large pot.
Ingredients:
1/4 cup oil (vegetable oil works fine, I like using coconut oil)
1/2 cup popcorn kernels
1/4 cup sugar
1/2 teaspoon cinnamon
1 large cookie sheet or wax paper
Pour the oil into the Whirley-Pop and place 3 popcorn kernels in as well while the oil heats up on Medium heat.
While it's warming up, mix the sugar and cinnamon together in a small bowl. You may add the 1/2 cup kernels as well so it's all mixed in one bowl.
Once the three kernels in the Whirley-Pop have popped, you know it's hot enough. Pour the rest of the kernels and the cinnamon sugar into the Whirley-Pop
Stir continuously to avoid burning.
Once all the kernels have popped, immediately remove from heat and pour the popcorn onto your cookie sheet, or wax paper laid out on your counter. I've found that the popcorn cools a lot quicker if you lay it out flat.
And now you have your own delicious cinnamon kettle corn! Enjoy!
Showing posts with label snacks. Show all posts
Showing posts with label snacks. Show all posts
16 September 2013
Homemade Cheez-Its
Everybody loves Cheez-Its. It's probably a true fact. And I don't know about all y'all (cut me some slack, I'm married to a Southerner), but sometimes I just can't bring myself to buy them! Of course, I'm also on a low-cost, full-time college student, newly married budget. So it's not like I can really afford it anyway. So I decided to make my own! But of course, by the time I buy all the ingredients, it costs about the same as a box of Cheez-Its anyway. But the good news is it will go a lot father than your average box, and there's none of that preservative stuff and other nonsense. Or at least as much of it. So here's the recipe - try it. You'll love it. Go. Do it now. They're delicious!
Homemade Cheez-Its
Ingredients:
8 oz extra sharp cheddar cheese, coarsely shredded
1/2 stick unsalted butter, at room temperature
1 teaspoon kosher salt
1 cup all-purpose flour
2 Tablespoons ice water
Directions
1. In a stand mixer (Kitchen-Aids work great!), use the paddle attachment to mix the cheese, butter, and salt.
2. Add the flour and mix on low. The dough will look pebbly, it's okay.
3. Slowly add the ice water and mix as the dough forms a ball. At first it may seem like 2T won't be enough, but it works great, just let it work through the dough.
4. Pat the dough into a disk, wrap in plastic wrap, and refrigerate for one hour.
5. Preheat your oven to 375F. Line two baking sheets with parchment paper.
6. Divide the dough into two pieces and, using a rolling pin, roll the dough into a very thin rectangle (1/8 inch or less). My rectangle wasn't very big and wasn't very rectangle-ey, but just make sure it's thin enough, without being too thin that it will break when you pick it up.
7. Using a cookie cutter, I used a star, cut the dough, then transfer them to the baking sheets. (At this point, I sprinkled a little Kosher Coarse Salt over the top before I baked them, because I like them a little more salty).
8. Bake for 15-17 minutes or until puffed and browning at the edges. My oven cooks more on the warmer side, so mine only cooked for 12 minutes. Immediately remove the crackers to cooling racks. I had to put mine on a separate cookie sheet to cool because they fell through the cracks of my cooling rack.
I originally got my recipe from this website, so I won't take credit for it, but I'm telling you how great it is and how I think all of you should try it. So go. Bake. Win!
Homemade Cheez-Its
Ingredients:
8 oz extra sharp cheddar cheese, coarsely shredded
1/2 stick unsalted butter, at room temperature
1 teaspoon kosher salt
1 cup all-purpose flour
2 Tablespoons ice water
Directions
1. In a stand mixer (Kitchen-Aids work great!), use the paddle attachment to mix the cheese, butter, and salt.
2. Add the flour and mix on low. The dough will look pebbly, it's okay.
3. Slowly add the ice water and mix as the dough forms a ball. At first it may seem like 2T won't be enough, but it works great, just let it work through the dough.
4. Pat the dough into a disk, wrap in plastic wrap, and refrigerate for one hour.
5. Preheat your oven to 375F. Line two baking sheets with parchment paper.
6. Divide the dough into two pieces and, using a rolling pin, roll the dough into a very thin rectangle (1/8 inch or less). My rectangle wasn't very big and wasn't very rectangle-ey, but just make sure it's thin enough, without being too thin that it will break when you pick it up.
7. Using a cookie cutter, I used a star, cut the dough, then transfer them to the baking sheets. (At this point, I sprinkled a little Kosher Coarse Salt over the top before I baked them, because I like them a little more salty).
8. Bake for 15-17 minutes or until puffed and browning at the edges. My oven cooks more on the warmer side, so mine only cooked for 12 minutes. Immediately remove the crackers to cooling racks. I had to put mine on a separate cookie sheet to cool because they fell through the cracks of my cooling rack.
 |
| photo credit to this website |
I originally got my recipe from this website, so I won't take credit for it, but I'm telling you how great it is and how I think all of you should try it. So go. Bake. Win!
12 September 2013
Corn Salsa
I know it's the end of summer, so I should be putting up all of my fall recipes, but I had to share this last one. We had this the other night at church, and it was delicious. It's super refreshing, and great way to use up your tomato harvest.
Corn Salsa
5 medium tomatoes
1/2 bunch cilantro
1 rip avocado
2 to 4 green onions
1 can of corn
1 can of black eyed peas
1 package Good Seasons Italian dressing mix
Chop tomatoes, cilantro, avocado, and onions. Combine with corn and peas. Mix with dressing mix to coat. Serve with corn chips.
Corn Salsa
5 medium tomatoes
1/2 bunch cilantro
1 rip avocado
2 to 4 green onions
1 can of corn
1 can of black eyed peas
1 package Good Seasons Italian dressing mix
Chop tomatoes, cilantro, avocado, and onions. Combine with corn and peas. Mix with dressing mix to coat. Serve with corn chips.
Subscribe to:
Posts (Atom)