Sunday, February 26, 2012

Baked - Carmel Popcorn with Peanuts

I made the Carmel Popcorn with and without Peanuts and without the Chocolate.

Dixie cups with Carmel Corn with Peanuts
I have never made carmel corn before, but I do like it.  I got some for Christmas from a friend and it was great, so I was excited to make this treat.  It also work out good, since I had a dance to go to Saturday night and we are all asked to bring something to share.  I filled 5 ounce Dixie cups so a person could just grab a cup and wander off and munch on the carmel corn.

Ready to go to a party!

I did not add the chocolate.  I have eaten the carmel corn with the chocolate and it is just too much (sweet) for me.  The carmel corn by itself is a wonderful treat.  This recipe made a lot of carmel corn.  Niex time make it for home, I will half this recipe, but since I did have someplace to take it, I was okay.  I took about 30 Dixie cups to the dance and still have plenty to eat or share at work on Monday. 

Now about the making of carmel corn, not just the eating of carmel corn.  The recipe recommend an air popper for the popcorn.  There is one brand out there and it runs around $50.00.  If I make this again, I will get the air popper.  When I made the popcorn the traditional way, on the stove with some oil, I ended up with a lot of unpopped kennels in with the popcorn.  Once I added the carmel and started to mix I could see all of the unpopped kernels and tryed to pull them out.  This was time consuming and took some of the fun out of the process. 

I got a some feedback on the carmel corn.  One person said is was to soft.   Mine did come out soft and chewy, but my boyfriend likes crisp, crunchy carmel corn.  Next time I think I will bake on more sheet pans so it will dry out a bit more. One comment was that it was wonderful.  I came home with five Dixie cups left, I think this is a success.

Also, I did not have a candy thermometer need for this recipe.  Go figure, there is actual an kitchen gadget that I did not have.  This is a very good recipe, not hard to make and I will make it again to perfect my carmel corn making skills.

Sunday, February 12, 2012

Whoopie Pies... Whoopie

Today I baked for Baked Sunday Mornings.  I was not sure that I wanted to make Whoopie Pies, but it's not always about the do I want to eat this, but can I make it.  And I can!

I was amazed at how good these are.  The recipe says it makes 10 - 15.  Well I used a small cookie scoop and ended up with over two dozen.  Each pie we still over 2" in diameter.  The night I made them I was also baking for another club, Baking Gals, so I was up to my elbows in baking and they did not seem that good.  But I was wrong.  After I assembled the pies I placed them in the refrigerator to chill. 

I took in the greater portion of the Whoopie Pies to work and everyone was raving on how good they were.  I think these are best chilled.  I tyred one at work, and OMG these are yummy.  The outside cake is dark chocolate with the coffee undertones and the filling is the Swiss Meringue that is my go to recipe for icing. 

I did have a few of my taste testers miss getting any, so I brought in more the next day with some Cashew Cookies.  I has two request for the recipe.  One of my friends is going to try making the tops as a sheet and the cut into squares and fill them.  I wish I would have thought of that. 

Anyway, this is a great recipe and I'm glad to be back baking.