Caramel Popcorn Balls

These are one of my favorite treats for the Holidays.  I enjoy making these with my family.  We always make these around Christmas.  Enjoy!

Caramel Popcorn Balls

Pop popcorn to make 9-10 quarts, set aside in a large bowl or bowls.  Combine in a heavy pan and bring to a boil, stirring constantly: 

1 pound brown sugar (1 lb. brown sugar = approx. 2-1/4 cups)

1 cup white corn syrup (or half honey, if desired)

Add: 1 cube (1/2 cup) salted butter and stir until melted. Add 1 can sweetened condensed milk and cook to the firm ball stage. Pour over popped popcorn and stir well. Form balls (may want to grease hands with cooking spray first).

Holiday Chocolate Gingerbread Cookies

I loved making these with my mom.  It was fun, especially since it's the holidays.  Personally, my favorite one was the Christmas Tree.  I especially liked decorating them.  My brothers helped and we each made five.  Merry Christmas!

 

Chocolate Cookie Cut-Outs

adapted from Sprinkle Bakes and What a Dish!

1 cup (two sticks) unsalted butter
1 cup plus 2 tablespoons granulated sugar
1 egg
1 tsp. vanilla extract
2 cups plus 1 tablespoon all purpose flour
1 scant cup cocoa powder
Pinch of salt

1. In a stand mixer fitted with the paddle attachment, mix the butter and sugar together until just incorporated. Do not over-mix at this stage, or the cookies may spread while baking. Add the egg and vanilla extract. Mix again on low speed, stopping to scrape down the sides of the bowl intermittently as needed.

 

2. In a medium bowl, whisk together the flour, cocoa powder and salt. Add to the butter and egg mixture. Mix on low speed until a dough is formed and there are no longer any streaks of butter in the mixing bowl. The dough will often clump around the paddle attachment while being mixed. This is normal and a good sign that your dough is the right consistency.

3. Line a baking sheet with parchment paper.

4. Turn the dough out onto a sheet of wax paper and top with a second sheet. Roll dough into an oblong disc between the paper with a rolling pin. Transfer dough - wax paper and all - to a large cookie sheet. Refrigerate for 1 hour.

5. Remove top sheet of wax paper and roll dough a little thinner (or you may roll dough between the sheets of wax paper.) It should not be sticky, though. You may dust the surface lightly with flour if it is sticky, but not too much! You don’t want streaks of white flour baked onto your dark chocolate cookies.

6. Roll dough to a ¼-inch to ½ -inch thickness. Cut out desired shapes from the dough and transfer to the prepared baking sheet. Be careful not to stretch the cutout shapes or they will be distorted after baking. Refrigerate the cutouts for 30 minutes. This will help the cookies maintain a crisp shape during baking.

7. Preheat the oven to 350°F. Bake the cookies for 15 to 20 minutes. Let cool on the baking sheet for 5 minutes. Transfer to a wire rack. Decorate the cookies when completely cooled. To decorate, we used homemade white frosting, some Christmas sprinkles, and mini M&M's.

Feta Cheese Fingers

These easy appetizers are good and awesome for parties.  I made these all by myself for a family party. 

Feta Cheese Fingers
by A Little Side Dish

Feta cheese, cubed
Green Olives

1.  Take a toothpick and place one green olive and two feta cheese cubes on each one.  Serve.

Orange Chocolate Macarons

These delightful macarons just melt in your mouth and are delicious.  My whole family loved them.  We brought them to a party.  I helped my mom make these. 

Orange Chocolate Macarons
adapted from What a Dish!

110 g almonds meal/flour

200 g powdered sugar
1 scant teaspoon powdered orange food coloring
50 g granulated sugar
100 g egg whites (about 3 egg whites), aged (left out) a day at room temperature

1. Line 2 baking sheets with parchment paper or silicone mats.

2. Pulse almond flour, powdered sugar, and powdered food coloring in a food processor until evenly mixed. Split the vanilla bean in half lengthwise, and scrape the seeds out using a paring knife. Add the seeds to the granulated sugar and whisk to combine.

3. In the bowl of a stand mixer fitted with a whisk attachment, whip the egg whites until foamy, then gradually add the granulated sugar and continue to whip until a shiny, stiff, glossy meringue forms (but not dry).

4. Remove the bowl from the stand mixer, and add the almond mixture. Using a rubber spatula, briskly and quickly fold the almond meal into the egg whites. After a few brisk strokes, slow down and then gently incorporate the rest into the batter.You want a batter that flows and "ribbons" for at least 5 seconds.

5. Pour the batter into a pastry bag fitted with a large round tip (I use Wilton 12). Pipe the batter into 1 1/2-inch rounds, spacing them about 1-inch apart. Whack the baking sheets on the counter a few times, then allow to sit at room temperature for about 1 hour, or until a hard shell forms. (While you wait, prepare ganache, below.)

6. Meanwhile, preheat the oven to 280 degrees. Bake the macarons 10-12 minutes, depending on size. (Should be dry and lift away easily from parchment when done.) Allow to cool completely on the pan before using a small spatula to remove them. Match the cookies according to size and pipe filling on half, using the other half to form a sandwich.

Dark Chocolate Ganache

6 oz. mini semi-sweet chocolate chips
3/4 cup heavy cream

1. Place chocolate in a heatproof bowl. In a small saucepan, over medium heat, heat and stir the cream until it barely comes to a simmer. Immediately pour over chocolate in bowl and cover bowl. Let stand for 5 minutes.

2. Then, whisk until combined and smooth. It might take a little bit, but it should turn dark, smooth, and shiny. Set aside to cool until needed. I set it in the fridge, since it needs to be on the thick side for the filling.