Holiday Sugar Rush: Caramel Corn Balls

This caramel corn is perhaps the most delicious I've ever tasted. I know, that's kind of a bold statement. But this is really delicious. The last time I made this, I told myself I would only take a bite out of one of the balls. But once I started I couldn't stop! I have to be very careful when I make this because it is just so good I'm quite certain I could eat a whole batch. I got the recipe from the ever reliable AllRecipes and with just a couple tweaks I think it's perfect. I'm feeling pretty bold today. :)

For this recipe, I recommend using a candy thermometer just because it makes really easy. You can get them pretty inexpensively at WalMart. My thermometer is pretty nifty and even has "soft ball" printed right on the exact temperature that makes it perfect. However, if you don't have a candy thermometer, you can still make this without it. Just see the note below about cooking candy to soft ball stage.

This recipe can be cut in half pretty well. If you want to cut it in half, I recommend using about three bags of popcorn. The other ingredients easily divide in half. 

Soft Caramel Corn
 Recipe adapted from AllRecipes
 Makes: approx 40 popcorn balls, about the size of my fist or slightly larger


5 bag microwave popcorn, popped {or the equivalent in home popped}
2 1/4 cups packed brown sugar
1 cup corn syrup
1 cup butter
1/2 cup sweetened condensed milk
2 tsp vanilla

Directions:

Spread the popcorn onto a clean surface and carefully pick up the popped kernels, putting them in a bowl, until all that is left is the unpopped kernels; discard.
In a sauce pan over medium-high heat, cook the brown sugar, corn syrup, and butter, stirring constantly. Heat to 235-245 degrees, soft ball stage {see note below}. In my experience this takes between 5-10 minutes. Remove from heat and carefully pour in the sweetened condensed milk and vanilla; stir until smooth.
Slowly pour about 1/4 of the caramel sauce at a time over the popcorn, stirring the popcorn after each addition until all the popcorn is equally covered. Cool about ten minutes before forming into balls.
Store in an airtight container and it will stay nice and soft. :) 

*Note: Soft Ball Stage refers to syrups being cooked to between 235-245 degrees F. If you don't have a candy thermometer, you can test the syrup to see if it has reached the right stage by placing a small spoonful of the hot syrup into really cold water. You'll know the stage is right if the syrup balls up easily with your fingers in the water but flattens out when you remove it from the water.

Holiday Sugar Rush: Lemon Bars

I've mentioned before that I've been looking for the perfect lemon bar. I was having a hard time finding it. So I finally just started combining and tweaking recipes until I came up with what made me happy. These bars make me happy. I like them slightly chilled, though not completely cold.

Delicious Lemon Bars

Crust:
1 cup butter, cold and cut into small squares
1 3/4 cup flour
2/3 cup powdered sugar
1/4 tsp salt

Preheat oven to 350.
Grease and flour a 9x13 pan.
In a medium bowl, whisk together dry ingredients. Add the butter and cut into the other dry ingredients until well combined and crumbly in appearance. Press mixture firmly and evenly into the bottom of the pan and up the sides slightly.
Bake for 17-20 minutes or until slightly golden.

Topping:
1 1/2 cup granulated sugar
3 Tbsp flour
1 tsp baking powder
2 1/2 tsp lemon zest
4 eggs, slightly beaten
1/2 cup fresh squeezed lemon juice {you can use the stuff that comes in a bottle but fresh is better}


Whisk together all dry ingredients and lemon zest. Add the eggs and lemon juice and mix well.
Pour on top of the warm crust and bake for 20-25 minutes, or until the topping has set and browned. Cool.
Once cooled, sprinkle the top with additional powdered sugar.
Store tightly closed in the refrigerator.

Holiday Sugar Rush: White Chocolate Popcorn Bark

This popcorn treat is perhaps the easiest treat you'll make all winter. Because you will make it. I'm just sure of it. :)

White Chocolate Popcorn Bark

2 bags microwave popcorn {I like it with extra butter to give the bark a nice sweet & salty flavor} or equivalent of home popped popcorn
3 large squares white chocolate almond bark
1 1/2 cups pretzels, lightly broken into pieces
Any add-ins you desire {see below}

Directions:
Pop your popcorn according to package directions. Spread the popcorn out on some waxed or parchment paper and remove the unpopped kernels. Melt the white chocolate almond bark according to package directions and drizzle over the popcorn. Sprinkle the pretzels and any desired add-ins over popcorn/chocolate mixture. Allow chocolate to harden, break into pieces, and enjoy!

Possible add-ins:
Chocolate chips
Smooth & Melty Mints {as seen in the photos}
Candy Corn
Reece's Pieces
M&M's

Note: you can also substitute the white chocolate almond bark for milk or semi-sweet for a chocolatey flavor. 

Vanilla Buttercream Frosting

 This is a basic buttercream recipe, good for cupcakes, sugar cookies and cakes.

Buttercream Frosting
1 cup {2 sticks} real butter, at room temperature {I don't recommend using margarine; it alters the taste and texture too much}
3 1/2 - 4 cups powdered sugar
2 tsp vanilla

Put the softened butter into a bowl or the bowl of a stand mixer. Add one cup of powdered sugar. Using a hand mixer or the whisk attachment on a stand mixer, beat all the powdered sugar into the butter. Add the second cup of sugar; beat until sugar is incorporated. Add another cup of sugar and incorporate. Add the final 1/2-1 cup sugar and beat on medium speed for 4-5 minutes. Trust me on this. Don't try to cut back on the time. Beating it for this long will make it fluffy and creamy and beautiful. The color will also change and you'll end up with a snow white frosting. It's lovely. Don't forget to scrape the bowl a time or two. Add the vanilla {after you've beat it for 4-5 minutes} and mix just until incorporated. If the flavor is still a little too buttery just add a little more sugar until you get the flavor you want. When you're finished beating the frosting, it should be stiff and hold it's shape {as in the photos} but still be wet enough that it will stick to your surface when you use it.

You can store this frosting in the refrigerator. Just be sure to pull it out about an hour before you need it and once it's softened up again, beat it for a minute or two to fluff it back up.

This frosting colors really well. You can also do a chocolate version by cutting out 1/4 cup of the powdered sugar and adding 1/4 cup cocoa powder at the same time you add the vanilla. If you need a stronger chocolate flavor, just add more cocoa and adjust the powdered sugar measurement accordingly.

If you find that you want a buttercream frosting that isn't quite as sweet, add a 1/4 cup or so of sour cream with the butter. You may have to add a little sugar to get the right consistency but not too much.