Recipe: Sticky, Chewy Caramel Corn

Sticky, Chewy Caramel Corn

by Heath Lee

2 c. brown sugar, packed

1 c. butter

1⁄2 c. corn syrup

1 t. vanilla

20 c. popped popcorn (microwavable)

Combine first 3 ingredients in a saucepan and bring to a boil; boil for 5 minutes. Remove from heat and stir in vanilla. Pour over popcorn, stirring until thoroughly blended.

Cook’s Note: Heath’s trick is to use microwave butter popcorn because it adds a burst of butter flavor. You know you want to make some!

Shake unpopped kernels from bag...

...before opening the bag.

Start with microwave popcorn, butter flavored.

Pour, stir unto coated evenly, and enjoy.

 

Recipe: Cream Cheese Buttercream Frosting

Cream Cheese Buttercream Frosting

8 oz. cream cheese, cold

1/2 c. butter, room temperature (not melted)

2-3 c. powdered sugar

1 t. vanilla

1/4 t. to 1/2 t. almond extract, optional

 

Instructions:

1. In a KitchenAid or using a hand mixer, beat cream cheese and butter until smooth. (You won't be able to beat the lumps out once you've added the powdered sugar.)
   

2. Add powdered sugar 1 c. at a time. (For already sweet desserts, like cinnamon rolls, I only use 2 c. powdered sugar; if you're frosting something, and you want the frosting to be the main hit, use closer to 3 c. powdered sugar.)

3. Mix in vanilla (and optional almond extract).*

*I like to add almond extract for frosting sugar cookies, sugar cookie bars, and cupcakes. I do not add almond extract if I'm frosting cinnamon rolls.

 

 

Buttery Cream Cheese Buttercream Frosting

4 oz. cream cheese, cold

1/2 c. butter, room temperature (not melted)

2-3 c. powdered sugar

1 t. vanilla

milk (optional)

Beat cream cheese and butter together until smooth. Add powdered sugar and mix well. Mix in vanilla.

Cook’s Note: If using this on top of cinnamon rolls, you can add a few drops of milk to reach desired consistency.