Salted Chocolate and Caramel Popcorn

1 bag popped popcorn

2 ½ cups mini pretzels, broken into pieces

1 cup pecans

½ cup salted butter

1 cup firmly packed light-brown sugar

½ cup light-corn syrup

¼ tsp salt

1 tsp vanilla extract

½ tsp baking soda

1 cup milk chocolate chips

½ cup mini marshmallows

Put popcorn into a very large bowl.  Be sure to remove any un-popped kernels.  Add in crushed pretzels, marshmallows and pecans and gently fold mixture together, set aside.  In an large microwave safe bowl, melt butter, it should take about 50 seconds.  Stir in brown sugar, light corn syrup and salt.  Mix well.  Microwave mixture for 2 minutes, then stir and immediately return to microwave and cook 2 more minutes.  Remove from microwave, add in vanilla and baking soda and stir until frothy, about 10 seconds (don’t be tempted to dip your finger in and taste test, it is HOT).  Pour caramel over popcorn mixture and gently stir until evenly coated.  Pour caramel coated popcorn mixture onto a parchment or wax paper covered cookie sheet. Melt milk chocolate in a microwave safe bowl, on 50% power in 30 second intervals stirring after each interval until melted and smooth.  Pour melted chocolate into a piping bag or ziploc bag and cut the tip off and drizzle melted chocolate over popcorn. Place chocolate covered popcorn in refrigerator until chocolate hardens, about 20-30 minutes.  Remove from refrigerator and break popcorn into pieces.  Store popcorn in an airtight container.

Recipe and Photo Source:  http://www.cookingclassy.blogspot.com/search/label/popcorn

Best-Ever Chocolate Chip Cookies

Best-Ever Chocolate Chip Cookies
barely adapted from Anna Olson, Food Network Canada

Ingredients:
3/4 c. unsalted butter, softened
3/4 c. brown sugar
1/4 c. granulated sugar
1 egg
2 tsp. vanilla extract
2 c. all purpose flour
2 tsp. cornstarch
1 tsp. baking soda
1/2 tsp. salt
1 c. bittersweet chocolate chips

Preheat oven to 350 degrees F. In the bowl of a stand mixer fitted with a paddle attachment, cream together butter and sugars until fluffy and light in color. Add egg and vanilla and blend in. Mix in flour, cornstarch, baking soda and salt. Stir in chocolate chunks. Using a standard-sized cookie scoop or tablespoon, drop dough onto a prepared baking sheet. Bake for 8-10 minutes, until barely golden brown around the edges. (The tops will not brown, but do NOT cook longer than ten minutes.)  Let cool, on the sheet, on a wire rack for five minutes. Remove from baking sheet and let cool completely. Try not to eat them all.

Quick and Easy Nutella Hot Chocolate

Quick and Easy Nutella Hot Chocolate
Serves 1

1 T nutella
1 cup milk

Whisk nutella into milk and bring to a simmer on the stove. Serve in your favorite mug with whipped cream and marshmallows.

Source: http://www.eatliverun.com/quick-and-easy-nutella-hot-chocolate/

Chocolate Sheet Cake

Chocolate Sheet Cake
Food Network - Ree Drummond

2 cups all-purpose flour
2 cups sugar
1/4 teaspoon salt
1/2 cup buttermilk
1 teaspoon baking soda
1 teaspoon vanilla extract
2 large eggs
2 sticks butter
4 heaping tablespoons cocoa powder

Preheat the oven to 350 degrees F. In a large bowl, combine the flour, sugar and salt. Stir together and set aside. In another bowl, mix the buttermilk, baking soda, vanilla and eggs. Mix with a fork and set aside. In a medium saucepan, melt the butter and add the cocoa. Whisk together to combine. Meanwhile, bring 1 cup water to a boil. When the butter is melted, pour the boiling water in the pan. Allow to bubble for a moment, then turn off the heat. Pour the chocolate mixture into the flour mixture. Stir together for a moment to cool the chocolate, then pour in the egg mixture. Stir together until smooth, then pour into an ungreased jelly roll pan (or rimmed baking sheet) and bake for 20 minutes.





Icing:
1 3/4 sticks butter
4 heaping tablespoons cocoa powder
6 tablespoons milk
1 teaspoon vanilla extract
1 pound powdered sugar
1/2 cup finely chopped pecans, optional

While the cake is baking, make the icing: Melt the butter in a saucepan over medium-low heat. Add the cocoa powder and stir until smooth. Add the milk, vanilla and powdered sugar. Stir together. Dump in the pecans and stir until well combined. Immediately after removing the cake from the oven, pour the warm icing over the top. You'll want to avoid doing much spreading, so try to distribute it evenly as you pour.


This cake can also be made into cupcakes: Just fill muffin tins a little less full with the batter than you normally would so the baked cupcakes remain below the upper rim. That way, the thin icing can be poured into each tin.


Source: Food Network - The Pioneer Woman

Muddy Buddies

Muddy Buddies Recipe                         9 cups Rice Chex 1 cup semisweet chocolate chips 1/2 cup peanut butter 1/4 cup butter 1 teaspoon vanilla 1 1/2 cups powdered sugar                                                                            Into large bowl, measure cereal; set aside. In 1-quart microwavable bowl, microwave chocolate chips, peanut butter and butter uncovered on High 1 minute; stir. Microwave about 30 seconds longer or until mixture can be stirred smooth. Stir in vanilla. Pour mixture over cereal, stirring until evenly coated. Pour into 2-gallon Ziploc bag. Add powdered sugar. Seal bag; shake until well coated. Spread on waxed paper to cool. Store in airtight container in refrigerator. http://www.bettycrocker.com/recipes/chex-muddy-buddies/92e4756c-abc1-452a-9b2c-dd124d858050   Source: http://www.bettycrocker.com/recipes/chex-muddy-buddies/92e4756c-abc1-452a-9b2c-dd124d858050