This is a sponsored post from Abrams Books and the Abrams Dinner Party.
Last week I did a very informal poll in a video I made for Instagram about this great new cookbook called Butter & Scotch, named for the actual Brooklyn bar and bakery. I asked my viewers which recipe they would like to see on my blog and gave them three choices.
The overwhelming choice was for this Hot Toddy Caramel Corn, made with a good shot of bourbon!
That is what this book and the establishment is Brooklyn is all about. Delicious baked goods and really fantastic cocktails, both meant to be eaten and drank together! Forget salty bar foods, this is all about balancing a sweet dessert with a cocktail that may also be sweet or bitter or both!
This book covers the bases, from pie dough to frosting to cakes and beyond. On the cocktail side, there are recipes for simple syrups and shrubs for making drinks that are out of this world.
I grew up drinking Hot Toddys when I was sick, and to this day I make them when my throat is sore and my nose is stuffy. But now I can make Hot Toddy Caramel Corn, and enjoy it while I sip my liquid Hot Toddy.
Whether I’m sick or not.
Hot Toddy Caramel Corn
zest of 1 lemon
Preheat the oven to 325° F. Grease two rimmed metal baking sheets and set aside.
In a large heavy-bottomed pot, heat the sugar, butter and honey over medium-high, stirring until they are well incorporated. Cook the caramel until you smell the caramelized sugar and see it turn a light amber/beige color.
Remove the pot from the heat and whisk in the baking soda, then whisk in the bourbon, salt, lemon zest and cinnamon. (be careful, the caramel will release a lot of steam, so guard your hands.)
When all the ingredients are incorporated, fold in the popcorn using a heatproof spatula or wooden spoon. Keep folding, pulling caramel up from the bottom and over the popcorn, until it is well coated.
Spread the popcorn out on the baking sheet and bake for 20 minutes, pulling it out every 5 minutes to fold and toss to better coat the popcorn with caramel. Remove from the oven and let cool completely (this takes about 20 minutes) then serve or seal in airtight bags.
The caramel corn will last up to 5 weeks when kept in an air-tight bag away from humidity.
Full Disclosure: This is a sponsored post from Abrams Books and the Abrams Dinner Party. I may receive compensation in the form of monetary compensation or product compensation in exchange for my review. I believe in reviewing only products that fit my brand and will be beneficial to my readers. All the opinions are my own.
Halloween is becoming my favorite holiday. No giant meal to prepare, no pressure to buy just the right present and you can dress up any which way you want. And you get candy too. What’s not to love?
These crisped rice Monster Bites are what you should really love though. Easy to make, kid friendly and so much fun to pop in your mouth. In fact, these are so kid friendly, my 9 year old kid did all the decorating. I mean food styling.
These bite sized treats are perfect for a Halloween party buffet, or for taking to the office to share. Since they are only a couple bites, you can’t feel guilty eating one. Seriously, how many calories can be in a bite or two? And they’ll make you smile while eating them, so that will surely burn a few calories.
bag (10 ounces)
crisped rice cereal
green food coloring
Spray a mini muffin pan with non stick cooking spray.
In a medium saucepan over low heat, melt the butter and marshmallows, stirring frequently.
When the marshmallows are melted, stir in the vanilla and cereal. Turn off the heat, but leave the pan on the stove to keep warm.
Drop in the food coloring until the desired color is reached.
Using buttered fingers, press the cereal into the mini muffin pan. When the pan is full pop the bites out onto a silicone mat or parchment paper lined sheet pan. Repeat until all the monster bites are formed.
Decorate the monster bites with the candy eyeballs and sprinkles as desired.
Keep in an airtight container.
Candy eyeballs and Halloween sprinkles can be found at grocery stores, specialty stores and Amazon.com.
Only three ingredients? And it is vegan? And you don’t need an ice cream maker? And it actually tastes really, really good?
Yes. This Vegan 3 Ingredient No Churn Coconut Milk Ice Cream is fabulous!
Mix it. Freeze it. Eat it.
This recipe came into existence because of two things. First, I wanted something a little sweet but didn’t want to break out any kind of electrical appliance. Second, I had just been to a lovely luncheon at Melissa’s Produce that featured a demo and menu from Chef Yvonne Ardestani of My Eclectic Kitchen.
Chef Yvonne develops vegan and gluten free recipes, which even this confirmed carnivore likes. I met Chef Yvonne a year or so ago at another Melissa’s Produce event, and immediately liked her, as she is very warm and personable. No creepy, fake personality and she doesn’t make you feel bad for not being a vegan. Living in Los Angeles you meet a lot of folks who think their chosen lifestyle is THE ONLY LIFESTYLE ANYONE SHOULD HAVE , and then look down their noses at you if you do not adapt said lifestyle. But not Chef Yvonne, though she will tell you of the health benefits and what it has done for both her husband and herself. Now that, I can relate to.
Though a vegan lifestyle will never be one for me, but I have been eating more meat free dishes, mainly for health reasons. I am using Chef Yvonne’s My Eclectic Kitchen App (which is available for IOS and Android) for plant based recipe inspiration. At the luncheon I was able to sample vegan cheese, meatloaf and some quinoa meatballs that will be made in my kitchen very soon.
For my sweet treat, instead of pulling out the heavy cream, I pulled out some cans of coconut milk, a vanilla bean and raw sugar to make this easy frozen dessert.
Vegan 3 Ingredient No Churn Coconut Milk Ice Cream
- 2 cans (13.5 ounce) full fat coconut milk
- ½ cup raw sugar
- 1 vanilla bean
- Pour the coconut milk and sugar into a medium bowl.
- With a sharp knife, split the vanilla bean and scrape the seeds into milk. Add the vanilla pod also.
- Stir well to dissolve the sugar.
- Refrigerate the mixture for 3 hours to overnight to let the flavors develop.
- Remove the vanilla pod from the mixture.
- Whisk the mixture to evenly distribute the vanilla seeds, and to add some air to the mixture.
- Pour into a large loaf pan and place into the freezer.
- After about an hour, stir the mixture.
- Return it to the freezer until frozen solid.
You may substitute the vanilla bean with 1 teaspoon of vanilla extract
Brown Sugar-Vanilla Frozen Yogurt is actually the ingredient list. Brown sugar + vanilla + yogurt = creamy and tangy goodness.
As I am writing this the temperature outside is nearing 110°, and my entire duct system, furnace and air conditioner are being replaced. Considering the old Day and Night system was new when my parents bought this house 50 years ago, that is a pretty good run for a major appliance!
But, while everything is being installed, we have no AC during a brutal heat wave in the Western states. So, I decided I needed a cold treat for these hot days.
The yogurt I used was a full fat goat milk yogurt, but that can easily be substituted with a lower fat cow or sheep milk yogurt. Just make sure it is plain yogurt with nothing added, just pure yogurt. No sugar, no coloring, no cornstarch, no carrageenan, just pure yogurt.
Brown Sugar-Vanilla Frozen Yogurt
- 1 quart plain yogurt
- 1 cup packed light brown sugar
- 2 teaspoons vanilla extract
- Follow the instructions from the manufacturer of your ice cream maker for preparing to freeze ice cream.
- In a large bowl, stir together the yogurt, brown sugar and vanilla until the sugar is completely dissolved.
- Pour the yogurt mixture into your prepared ice cream maker, and freeze until the desired consistency is achieved.
- Place yogurt into a sealed container and place into freezer until ready to use.
I’ve been teaching cooking classes at the Le Cordon Bleu culinary school, and recently we did a series on Italian regional cooking. One of the recipes that made an impression on me was a Tuscan Pine Nut Cake. Very moist and flavorful, this was the kind of cake to serve not just after a meal, but with a cup of tea in the afternoon, or with a glass of champagne for brunch. A simple cake, but it has a lot possibilities.
Being a chef and recipe developer, I couldn’t just be happy with that recipe. I made the cake again, but tweaked it here and there, and then went back and tweaked it again.
This is my version of the Tuscan Pine Nut Cake, not quite original, but so, so good.
Pine Nut Cake
- ½ cup dried currants
- ½ cup moscato wine
- ⅔ cup turbinado or raw sugar
- ⅔ cup packed light brown sugar
- 2 large eggs
- 1 egg white
- ½ cup extra virgin olive oil
- 1 teaspoon vanilla extract
- ½ teaspoon almond extract
- ½ teaspoon salt
- 1¼ cups flour
- ½ cup toasted pine nuts
- The night before you plan to make the cake place the currants and wine into a small bowl and cover.
- Heat oven to 350° F.
- Grease and flour a 9 inch cake pan or 9 inch springform pan.
- In a mixer with the whip attachment on medium high speed, whip the turbinado and brown sugars, eggs and egg white about 5 minutes, or until doubled in volume.
- Lower the speed, add the olive oil, vanilla and almond extracts and salt, mix until just combined.
- Remove the currants from the wine, and add to the batter along with the flour and ⅔ of the pine nuts.
- Pour the batter into the prepared pan and sprinkle the remaining pine nuts on top.
- Bake the cake 35-40 minutes, until a toothpick inserted into the center comes out clean.
- Cool cake completely before serving.