Sweet and Spicy Chipotle Kettle Corn

Sweet and Spicy Chipotle Kettle Corn

Popcorn is and always will be one of the best snacks around. It can be buttery, salty, spicy, sweet or savory.

You eat it the movies, you eat it at a bar, you eat it at home in front of the TV. My favorite place to eat popcorn is Disneyland, because they pipe the smell of the popping corn out into the crowd, enticing you to buy a bag. And we do.

I recently needed a snack for a cocktail party I was going to, and decided to make a flavored popcorn. I went back and forth between a cheese popcorn, a spiced popcorn or a sweet popcorn.

I thought “Oh what the heck, what about a spiced sweet popcorn?” And it was good, really good.

My friends asked for the recipe at the party, so I made another batch. And I actually wrote the recipe down this time.

 

 

Sweet and Spicy Chipotle Kettle Corn

Be sure to use raw or turbinado sugar. White sugar will not  give you the depth of sweetness needed to balance the heat.

 

Sweet and Spicy Chipotle Kettle Corn
 
Prep time
Cook time
Total time
 
Author:
Serves: 8 cups
Ingredients
  • 1 teaspoon fine sea salt
  • ½ teaspoon ground chipotle pepper
  • 3 tablespoons coconut oil
  • ½ cup popcorn kernels
  • ½ cup raw sugar
Instructions
  1. Line a baking sheet with parchment paper.
  2. Mix the salt and chipotle pepper in a small bowl. Set aside.
  3. In a deep pot heat the oil and a couple of popcorn kernels over medium high heat.
  4. Listen for the test kernels to pop, indicating the oil is ready.
  5. Add the popcorn and sugar, quickly stirring to mix.
  6. Immediately cover the pan with a tight fitting lid.
  7. Shake and swirl the pot as the corn pops.
  8. Remove the pot from the heat as needed, but continue to shake it so the sugar does not burn.
  9. Once there is no more popping, pour the popcorn out onto the prepared baking sheet.
  10. Sprinkle the salt and chipotle over the popcorn, and let it cool.
  11. Once cooled, place the popcorn into a bowl and enjoy.

 

Slow Cooker Persimmon Butter

Persimmons, Cinnamon and Vanilla in Slow Cooker

Fall is here and persimmons are abundant. Farmer’s markets and grocery stores showcase them in all of their vibrant  orangeness.

I am lucky to be able to walk out my front door, go next door and harvest the sweetest organic persimmons from my neighbor’s tree. She doesn’t like persimmons, she just likes having fruit trees. The tree was sagging under the weight of the fruit this year, so I thought it best if I unburdened the poor little tree.

Persimmons are either a love it or hate it fruit. I prefer cooking mine, while my sister actually likes them under ripe! I also like the firm Fuyu persimmon much better than the soft Hachiya variety. The image below is of my neighbor’s Fuyu persimmons.

 

Fuyu Persimmons

If you are on the fence about persimmons, this is a great recipe to break you in. The spiced butter is so delicious on toast, on ice cream or topping a baked sweet potato.

Or eaten right off the spoon.

 

Persimmon Butter

 

Slow Cooker Persimmon Butter
 
Prep time
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Author:
Serves: 2 pints
Ingredients
  • 2 - 2½ pounds Fuyu persimmons, stem end removed, cut into 8 pieces
  • 1 vanilla bean, slit open
  • 1 cinnamon stick
  • 1 cup turbinado or raw sugar
  • 1 cup water
  • 3 tablespoons fresh lime or lemon juice
  • ½ teaspoon ground ginger
Instructions
  1. Place all the ingredients into a slow cooker, stirring to blend the ingredients.
  2. Set the slow cooker to high and the timer to 4½ hours.
  3. Remove the cinnamon stick and vanilla bean from the slow cooker.
  4. In a food processor or strong blender, carefully puree the persimmons and juice.
  5. Spoon the persimmon butter into 2 pint sized mason jars.
  6. Place the inside flat lid onto the mason jars, then screw on the ring lightly.
  7. Let the persimmon butter cool to room temperature.
  8. Store the jars in the refrigerator once cooled.

 

Dessert Hack Chocolate Chip Peanut Butter Cups

Chocolate Chip Peanut Butter Cups

Who doesn’t like chocolate chip cookies? Who doesn’t like peanut butter cups? Put them together and you have these heavenly Dessert Hack Chocolate Chip Peanut Butter Cups!

I’m working with Nestle Toll House on this post, to tell you all about Speed Scratch baking. Speed what, you say? Speed Scratch, or utilizing a convenience product as a component in an otherwise from scratch recipe. I don’t know about you, but I am crazy busy most of the time. As much as I would like to cook and bake from scratch all the time, it is not going to happen. Nestle Toll House Refrigerated Cookie Bar Dough is the perfect dessert hack. It can be a base for a cookie bar, a crust, a topping and so much more. In this case, I transformed it into a peanut butter cup.

Chocolate Chip Peanut Butter Cups

Nestle Toll House Ultimates Chocolate Chip Lovers Cookie Bar Dough are pre-cut and easy to break apart, making it perfect for last minute desserts or just as a treat. I love that you can break off one or two cookies, bake them, eat them and not have to worry about eating too many cookies. If there are cookies to be eaten in my house, I eat them.  And my waistline is a testament to that.

Chocolate Chip Peanut Butter Cups

Dessert Hack Chocolate Chip Peanut Butter Cups
 
Prep time
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Author:
Serves: 24
Ingredients
  • 1 (16 ounce) package Nestle Toll House Ultimates Chocolate Lovers Chocolate Chip Cookie Dough
  • ¾ cup powdered sugar
  • ½ cup creamy peanut butter
Instructions
  1. Heat the oven to 325° F.
  2. Separate the cookie dough into 12 cookies.
  3. Cut each cookie into quarters. You will have 48 pieces of cookie dough.
  4. In a medium bowl, mix together the powdered sugar and peanut butter, until the mixture becomes a crumbly paste.
  5. Using clean hands, form 24 balls from the peanut butter filling.
  6. Spray a 24 cup mini muffin pan with nonstick cooking spray.
  7. Place one piece of cookie dough into each cup, pressing the dough flat and up the sides of the muffin pan.
  8. Place one peanut butter ball into each cup of the muffin pan.
  9. Slightly flatten another piece of the cookie dough, then gently press it over the peanut butter ball.
  10. Repeat with the remaining cookie dough.
  11. Bake the cookies for 13-15 minutes, until cookie is browned and done.
  12. Remove the pan from the oven and place on a cooling rack.
  13. Cool the cookies at least 20 minutes, then carefully remove from the pan.
  14. Cool the cookies completely on the rack.

 

And to make this even better, I am hosting a giveaway on Instagram! The prize is a $10 gift card to Amazon.

Here is what you need to do to qualify for the giveaway:

1. Follow @NestleTollHouse and @CherylDLee on Instagram.

2. Scroll through the @NestleTollHouse feed and pick a recipe you would like to try!

3. Leave a comment on my Instagram post with the following hashtags: #BakeTrendy #NestleTollHouse #sweepstakes

It’s as simple as 1, 2, 3!

Chocolate Chip Peanut Butter Cups

Tea Time with Nestle Toll House Chocolate Chip Tea Cakes

This post is sponsored by Nestle Toll House

 

Nestle Toll House Chocolate Chip Tea Cakes

Before the technological world took over, kids often played in an imaginary world. A world where you had tea parties with all your favorite stuffed animals or battled the evil dragon with swords made from sticks. Using Nestle Toll House Refrigerated Cookie Dough, my daughter was able to plan and enjoy a lovely tea party with all of her furry friends.

Nestle Toll House Refrigerated Cookie Dough, found in the refrigerated section of the grocery store, provides convenient and delicious cookie dough for any occasion. Having cookie dough already portioned out makes it so easy for little hands to work with.

Making Chocolate Chip Tea Cakes is so simple when using this dough. I found the a seasonal Springtime Toll House Chocolate Chip Cookies with pink and yellow chips at my local grocery store.  With such festive colors these cookies are perfect for a tea party or Easter dinner.

To make the Nestle Toll House Chocolate Chip Tea Cakes, break off two squares of Nestle Toll House Chocolate Chip Cookie Dough. Firmly press them into a mini bundt cake pan or muffin tin.

Making Nestle Toll House Chocolate Chip Tea Cakes

 

Making Nestle Toll House Chocolate Chip Tea Cakes

 

Making Nestle Toll House Chocolate Chip Tea Cakes

Bake the cookies at 350° F for 18 – 20 minutes, or until the cookies are browned and baked through.

Garnish with powdered sugar if desired.

 

Tea Party with Nestle Toll House Chocolate Chip Tea Cakes!

 

Tea Party with Nestle Toll House Chocolate Chip Tea Cakes!

Nestle Toll House Chocolate Chip Tea Cakes

 

 This post contains is a sponsored post. I may receive compensation in the form of monetary compensation or product compensation in exchange for my review. I take pride in reviewing only products that fit my brand and will be beneficial to my readers. And while this post is sponsored all the opinions are my own.

Pineapple Coconut Rainbow Bread Pudding

Pineapple Coconut Rainbow Bread Pudding | Black Girl Chef's Whites

 

The first time I laid eyes on this bread I was drawn to it. The psychedelic swirl of color got my attention, my mind filling with fun recipe ideas to showcase the intertwined hues. It was love  at first bite.

 

Pineapple Coconut Rainbow Bread Pudding | Black Girl Chef's Whites

 

My brother-from-another-mother Kevin’s wife Myrna brought a loaf to Ruby, so she could have cool lunches for school.  Can you imagine pulling your sandwich out of your lunchbox, and finding your bread is a riot of color!  You’d be the talk of the playground that day.

The only bad thing about this bread is that is only available at the King’s Hawaiian Bakery and Restaurant in Torrance, CA. Yes, that King’s Hawaiian, maker of the famous Hawaiian sweet breads and rolls you find in your local supermarket. The restaurant serves Hawaiian foods, like Kalua Pork, Loco Moco and Spam Musubi. All foods I was introduced to back in college by my freshman year roommate from Oahu.  Until I return to Hawaii to visit, its nice to be able to revisit the taste of Hawaii.

Although I was inspired to make this bread pudding by the colors of this bread, you can use a regular loaf of white bread. The pineapple coconut flavor will be just as good, just not as bright.

The time noted on this recipe does not include soaking and drying time.

Pineapple Coconut Rainbow Bread Pudding | Black Girl Chef's Whites

 

Pineapple Coconut Rainbow Bread Pudding
 
Prep time
Cook time
Total time
 
Author:
Serves: 8-10 servings
Ingredients
  • 2 ounces dried pineapple, cut into small pieces
  • ½ cup bourbon
  • 1 loaf (16 oz) Kings Hawaiian rainbow bread
  • 1 can (14 oz) coconut cream or coconut milk
  • 12 - 16 ounces half and half
  • 2 sticks butter
  • 8 eggs
  • 2 cups raw sugar
  • 1 teaspoon salt
Instructions
  1. Place the pineapple pieces into a small bowl.
  2. Pour the bourbon over the pineapple pieces, making sure they are covered.
  3. Let the pineapple sit for at least 6 hours to overnight.
  4. Remove the crusts from the bread.
  5. Cut each slice into 6 pieces.
  6. Place the pieces into a large casserole dish, and let them dry for about 2 - 4 hours.
  7. In a medium saucepan over low heat, combine the coconut cream, half and half and butter.
  8. Gently heat the milk until the butter melts.
  9. Meanwhile, whisk together the eggs, sugar and salt.
  10. Pour a very small amount of the warmed milk into the egg mixture, being sure to whisk constantly.
  11. Slowly begin adding the rest of the milk and butter mixture, whisking constantly, until well blended.
  12. Remove the soaked pineapple pieces and scatter them over the bread.
  13. Slowly pour the custard over the bread, stopping to press pieces down into the liquid if needed.
  14. Place the casserole dish into another dish large enough to hold it with space around the edges.
  15. Place both dishes into the oven, then pour hot water into the dish you placed the bread pudding into to form a water bath.
  16. Bake the bread pudding for 1 hour, or until a knife inserted into the center comes out clean.
  17. Carefully remove the pans from the oven.
  18. Remove the bead pudding from the water bath, set on a rack to cool.
  19. Serve the bread pudding warm.

 

Pineapple Coconut Rainbow Bread Pudding | Black Girl Chef's Whites