White Chocolate Twix Popcorn

Raindrops on roses and whiskers on kittens - these are a few of Julie Andrews favorite things. I cannot deny that they are delightful but as far as edible, they are not. If you had to list a few of your favorite sweet favorite things, what would that list include? Mine would include, chocolate - check. Caramel - check. Twix - check (my favorite candy bar!). I have recently discovered that popcorn is the perfect canvas to just dump a bunch of these favorites into. You really can't go wrong. It is a forgiveable and delicious canvas! As if popcorn wasn't already delicious enough, now it is positively devilish. This version was created when a sweet friend brought me a bunch of Twix bars because she knows they are my favorite and because I am pregnant and decidedly not on a diet, only a hunger rampage. I thought it would be fun to repurpose the Twix ("Chopped", anyone?) and this is what I came up with: popcorn that is first blanketed with white chocolate (naturally) and then drizzled with milk chocolate and caramel sauce. Twix are mixed throughout to give it that little extra crunch. And there you have it! Now you can jazz up your movie and popcorn date night. Yummmmm-yum.

White Chocolate Twix Popcorn

1 bag popped popcorn

1 cup white chocolate chips

3-4 TBLS shortening

About 8 fun size Twix, roughly chopped

1/4 cup chocolate chips

1/4 cup caramel sauce - you could use storebought or I used this homemade version from Ree Drummond: http://www.foodnetwork.com/recipes/ree-drummond/easy-caramel-sauce-recipe/index.html - it was easy and I had all the ingredients on hand

1. Microwave popcorn according to package directions. When done, let cool for a minute before scooping out with hands into large bowl. It is better to scoop out than to pour so that you don't get all those pesky kernals at the bottom of the bag.

2. Microwave white chocolate chips on 30 second intervals until melted. Stir in just enough shortening to thin it out until it is pourable. Pour over popcorn and toss with two spoons. Add Twix and mix together. Spread onto wax paper to dry.

3. Meanwhile, melt chocolate chips in microve in 20-30 second intervals until melted. Drizzle over popcorn. If you find that the chocolate is too thick to drizzle, you can use milk to thin it out. Also, you can definitely use more than 1/4 cup chocolate if you prefer - whatever ratio you favor. 

4. Drizzle with warmed caramel, either homemade or from a jar.

5. Let everything sit for at least 30 minutes or until firm, then dig in!

Russian Cream Parfaits

Ah, the days of summer are winding down as we speak. But while it's still summer, I don't think there's any harm in a nice chilled dessert to cool you down, no? Besides, it's still pretty hot here! What about where you live?

I've really been into parfaits lately. Like anybody, I like to incorporate a French word here or there, even if it's widely known in English vernacular. It just sounds so refined! This dessert tastes just as refined as it sounds. It is smooth and silky and reminded me a lot of panna cotta (another favorite!). It can be made ahead, which is awesome and is quite portable depending on what sort of container you use. I used little jars and was able to take them to a neighbor who just had a baby. They could also be taken on a little (fancy) picnic outing or just eaten in the cool of your back porch. Just spoon away, my friends. Spoon away.

Russian Cream Parfaits

Cream

1-1/2 cups heavy cream

3/4 cup sugar

1-1/2 tsp unflavored gelatin

1 cup sour cream

2 tsps vanilla extract

Raspberry Sauce
2 TBLS red raspberry preserves
4 TBLS lemon juice
Fresh raspberries, for garnish

1. In a small saucepan, stir together cream and sugar on medium heat until sugar dissolves. Remove from heat and allow to cool until needed.

2. Pour 1/2 cup cold water into a different saucepan and sprinkle gelatin over top. Let stand for 5 minutes to soften, then heat on medium heat until gelatin dissolves, stirring.

3. In a medium bowl, combine cream mixture, gelatin mixture, sour cream and vanilla. Cover and refrigerate until thickens to about the consistency of yogurt, about 30-45 minutes. The mixture may be slightly lumpy, which is okay.

4. Meanwhile, make raspberry sauce by heating preserves and lemon juice in a small pan, just until it comes together and is heated through. Cool completely.

5. Remove cream mixture from fridge. Gently run a whisk through it to remove any remaining lumps. Pour into 4 serving dishes. Return to fridge to chill for at least 2 hours.

6. When raspberry sauce is completely cooled, pour onto the top of cream mixture and return to fridge to continue chilling.

7. Top with fresh raspberries, just before serving.

Bon appetit!

Recipe adapted from Good Housekeeping

No-Bake Peanut Butter Bars

It's summertime and we're feeling fine! Although we are melting. Is anybody else melting?? It is just so hot! One can simply not be slaving away in a hot kitchen when the sun is beating down all around you. But you also don't want to go too long without a treat. The solution? No. Bake. Peanut Butter Bars. They are easy, fast, and oh so delicious. They are perfect for a potluck or BBQ. I recommend them chilled with a cold glass of milk. Bon Appetite!

No-Bake Peanut Butter Bars

1 cup salted butter (melted)

2 cups keebler graham cracker crumbs (yes, they come already in crumbs! no smashing required)

1/4 cup brown sugar

1 3/4 cups powdered sugar

1 cup creamy peanut butter

1/2 tsp. vanilla

1 (12 oz) bag milk chocolate chips

1. Combine melted butter, graham cracker crumbs, sugars, peanut butter and vanilla in bowl. Stir until well combined and creamy. 

2. Pour mixture into a 9 x 13 pan.

3. Melt chocolate chips in the microwave in 30 second increments, stirring each time until melted, about 1-2 minutes. Pour over peanut mixture and spread with a spatula.

4. Refrigerate at least one hour. Cut and enjoy!

Recipe slightly adapted from http://www.iheartnaptime.net/no-bake-bars/

No-Bake Vanilla Oatmeal Cookies

I found this little goodie on our trusted friend - Pinterest. I was in a little bit of a dash to get a dinner and dessert together for someone and was able to make these with ingredients that I had on hand. They are quick and easy and quite tasty. The husband found them a little on the sweet and syrupy side. My sweet tooth found them sugary and yummy with a tall glass of milk. They would also be pretty tasty smashed up in vanilla ice cream. They also freeze quite nicely and can be eaten without being thawed, which comes in handy about every other day. What does your sweet tooth say?

2 cups sugar
3/4 cups butter
2/3 cups milk
1 (3.4) oz. box instant vanilla flavor pudding mix
3 1/2 cups quick cooking oats
1/2 tsp. vanilla extract

In a large pan, mix together sugar, butter and milk. Bring to a boil, boil 2 minutes. Turn off heat, add in pudding mix, oats, vanilla. Let stand 5 minutes. Drop by spoonful onto wax paper and chill in fridge.

Enjoy!

Original recipe: http://auntpegsrecipebox.blogspot.com/2012/04/vanilla-oatmeal-no-bake-cookies.html#.UEaMK9aPVsk