Kitchen Meets Culinary Clutz

Last week my youngest came to me with a request. She wanted Carrot Cake. I've never made Carrot Cake before because it's not a request I typically get from any of the kids. As a matter of fact, the last time I recall ever eating Carrot Cake was probably when I was, ohhhh -- 7 years old?! And I down right hated it. 

I have to admit that, after I finally wiped my apron clean of my floury mess in the kitchen, the recipe I am about to share with you was a success and yielded the most moist and fluffy cake I've ever sunk my teeth into! 

Enjoy!
-Bec

• 4 quarts Popped Popcorn
• 1 cup Spanish Peanuts
• 4 Tbsp (1/2 stick) Butter
• 1 cup Brown Sugar, packed
• ½ cup Light Corn Syrup
• 2 Tbsp Molasses
• ¼ tsp Salt

1. Preheat oven to 250°F.
2. Combine the popcorn and peanuts in a metal bowl or on a cookie sheet and place in the preheated oven.
3. Combine all of the remaining ingredients in a saucepan.
4. Stiring over medium heat, bring the mixture to a boil.
5. Using a cooking thermometer, bring the mixture to the hard-ball stage (260° - 275°F, or the point at which the syrup, when dripped into cold water, forms a hard but pliable ball).  This will take about 20 to 25 minutes (or until you notice the mixture turning a slightly darker brown).
6. Remove the popcorn and peanuts from the oven, and working quickly, pour the caramel mixture in a fine stream over them.  Then place them back in the oven for 10 minutes.
7. Mix well every 5 minutes, so that all of the popcorn is coated.
8. Cool and store in a covered container to preserve freshness.

• 1 - 2 lbs fresh strawberries, hulled, washed and sliced
• Sugar or Sugar Substitute ( Stevia in the Raw works best if using a substitute!)
• 1 Angel Food Cake, cubed into 1-inch pieces (Most grocery store bakeries offer a yummy sugar-free alternative!)
• 1 carton of Whipped Topping, thawed

1. Sweeten strawberries with sugar. Gently fold sugar into strawberries until sugar has dissolved and becomes syrupy.
2. In individual dessert dishes or bowls, spoon in order, cake, strawberries, then top with a dollop of whipped topping.

I found this recipe on Taste of Home.  It’s an “okay” recipe, @SouthShoreMan and the kids liked it, but who doesn't like chocolate, right?  After placing the candies into the refrigerator to set, I pulled them out to store and they became very soft.  Also some of the recipe measurements and/or instructions were not very informative so I made a few corrections in parenthesis.  So here you have it, Peanut Butter Cup Candies...

• 1 cup creamy peanut butter, divided
• 4 1/2 teaspoons butter, softened (If you have a kitchen scale, weigh out .75 or ¾ ounce)
• 1/2 cup confectioners' sugar
• 1/2 teaspoon salt
• 2 cups (12 ounces) semisweet chocolate chips
• 4 milk chocolate candy bars (1.55 ounces each), coarsely chopped (Cheaper to purchase a “Giant” 7-oz bar and weigh out 6.2 ounces)
• Colored sprinkles, optional (I didn’t use sprinkles..)

1. In a small bowl, combine 1/2 cup peanut butter, butter, confectioners' sugar and salt until smooth; set aside.
2. In a microwave-safe bowl, melt the chocolate chips, candy bars and remaining peanut butter; stir until smooth. (Bec’s Note: Microwave on 50% power for 1-minute, stir. Return to Microwave and heat at 50% power for 1 minute longer, stir until smooth.)
3. Drop about a teaspoonful of chocolate mixture into paper-lined miniature muffin cups. Top each with a scant teaspoonful of peanut butter mixture (it helps to partially roll each spoonful of peanut butter into a little ball); top with another teaspoonful of chocolate mixture, (making sure the peanut butter is completely covered on all sides).
   
   
4.  Decorate with sprinkles if desired. Refrigerate until set. Store in an airtight container. (It may be wise to store in refrigerator if your candies become too soft outside of fridge.)

KtBug came home from school the other day raving about an Ambrosia-like concoction that was so delicious she just had to buy the ingredients to make it for everyone at home. KtBug's friend said that his mother called it Pink Sh--, so we'll just call it Pink Stuff..

BbGirl gets to be the Guinea Pig and try Kt's Pink Stuff first.

KtBug folding the ingredients into the Cool Whip, Yum!

1. Spoon Cool Whip into a large bowl.
2. Dice Strawberries and Bananas.
3. Fold Strawberries, Bananas and Marshmallows into Cool Whip and serve.

• 2 cups granulated sugar
• 2/3 cups light corn syrup
• 3/4 cup water
• 1 dram (1 tsp) Flavor Oil
• 1/2 tsp Food Coloring
• Powdered Sugar (optional)

1. In large saucepan, mix together sugar, corn syrup and water.  Stir over medium heat until sugar dissolves.
2. Bring mixture to a boil without stirring.  When syrup temperature reaches 260°F, add color. Do Not Stir; boiling action will incorporate color into syrup.  
3. Remove from heat at 300°F or when drops of syrup form hard, threads in cold water.
4. After boiling action ceases, add flavoring and stir.  Use caution when adding flavoring to avoid rising steam.
5. Pour syrup into lightly oiled candy molds or onto greased cookie sheet and score to mark squares.
6. When cool, break into pieces and dust with powdered sugar to prevent sticking.  Store in airtight container.