Butter & Scotch Hot Toddy Caramel Corn

 

Butter & Scotch Hot Toddy Caramel Corn

 

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

Servings 14 cups

Ingredients

  • 1 cup sugar
  • 1/2 stick unsalted butter
  • 1/2 cup clover honey
  • 1/4 teaspoon baking soda
  • 3 tablespoon bourbon
  • 2 teaspoons kosher salt
  • zest of 1 lemon
  • 1 1/2 teaspoons ground cinnamon
  • 14 cups popped popcorn

Instructions

  1. Preheat the oven to 325° F. Grease two rimmed metal baking sheets and set aside.

  2. 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.

  3. 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.)

  4. 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.

  5. 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.

  6. 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.

Monster Bites

Monster Bites

 

 

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.

Monster Bites

 

 

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.

Monster Bites

 

Monster Bites

Servings 45 pieces

Ingredients

  • 4 tablespoons butter
  • 1 bag (10 ounces) mini marshmallows
  • 2 teaspoons vanilla extract
  • 6 cups crisped rice cereal
  • green food coloring
  • candy eyeballs
  • Halloween sprinkles

Instructions

  1. Spray a mini muffin pan with non stick cooking spray.

  2. In a medium saucepan over low heat, melt the butter and marshmallows, stirring frequently.

  3. 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.

  4. Drop in the food coloring until the desired color is reached.

  5. 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.

  6. Decorate the monster bites with the candy eyeballs and sprinkles as desired.

  7. Keep in an airtight container.

Recipe Notes

Candy eyeballs and Halloween sprinkles can be found at grocery stores, specialty stores and Amazon.com.

Monster Bites

Breakfast Sausage and Home Fries Casserole

Breakfast Sausage and Home Fries Casserole

This is the kind of meal I like to order when I go out to breakfast. I used to make this kind of breakfast at home, but when you have a hungry kid with zero patience, you go for the quick option most of the time. But the great thing about this Breakfast Sausage and Home Fries  Casserole is that you can make it the night before, then bake it in the morning!

Once again, I am working with Johnsonville Sausage to create a new recipe for a holiday casserole. For me, the best part of the holiday season is watching my daughter unwrap her Christmas gifts. Paper is ripped and tossed at warp speed. Cats pounce on the discarded ribbons with abandon. I sit there groggy, taking photos and enjoying the ear to ear grins and cries of joy and excitement.

But the minute the rampage subsides, my daughter will turn and look at me, asking “What’s for breakfast?”

This is where having an assembled casserole ready to baked is so wonderful. Whether it is Christmas morning, New Year’s day or any old day, all you have to do is turn on the oven, pop the casserole in and sit back and enjoy your family while it bakes.

 

Johnsonville Breakfast Sausage and Home Fries Casserole Ingredients

I like to buy ready to eat sausage links and patties because of my impatient and hungry child. I used Johnsonville Fully Cooked Original Recipe Breakfast Sausage for this casserole. If you do not eat pork, they also have a delicious turkey breakfast sausage, which will work just fine in this recipe.

If you are making this casserole the night before, assemble it completely, like the photo below.

 

Breakfast Sausage and Home Fries Casserole

Cover the casserole tightly with foil and place in the refrigerator until ready to bake.

Cooks Tip: If using a mandolin style slicer for the potatoes, slice them directly into a bowl of cold water. This stops discoloration and will crisp up the potatoes. If cutting by hand, place them into cold water after cutting.

Breakfast Sausage and Home Fries Casserole
 
Prep time
Cook time
Total time
 
Author:
Serves: 8 servings
Ingredients
  • 1 package Johnsonville Original Recipe Fully Cooked Breakfast Sausage, chopped
  • 1 teaspoon fine sea salt
  • ¼ – ½ teaspoon Aleppo pepper or crushed red pepper flakes
  • ½ teaspoon dried thyme
  • 2 russet potatoes (about 2 pounds) peeled, thinly sliced
  • 2 garnet yams (about 1½ pounds) peeled, thinly sliced
  • 1 red bell pepper, seeded, sliced into matchstick size pieces
  • 1 large shallot, thinly sliced
  • 2 tablespoons butter, cut into small pieces
Instructions
  1. Heat the oven to 350°F
  2. Coat a 9X13 baking pan non stick cooking spray.
  3. Mix together salt, pepper and thyme in small bowl.
  4. Layer ⅓ of both types of potatoes in the bottom of baking pan.
  5. Sprinkle with ⅓ of the spice mixture.
  6. Top with ⅓ each of the sausage, peppers and shallots.
  7. Repeat the layering twice until casserole assembled.
  8. Place the pieces of butter on top, then cover with foil.
  9. Bake 40 minutes, remove foil, bake additional 15 - 20 minutes to brown potatoes.

 

Breakfast Sausage and Home Fries Casserole

 

This is a sponsored conversation written by me on behalf of Johnsonville. The opinions and text are all mine.

5 Last Minute 4th of July Recipes

Here in America, the 4th of July holiday celebrating our independence from Britain has arrived! Do you have your menu set? Have you done all your shopping?  Are you ready? Have you completely slacked off like me and done nothing?!

So, if you are like me, you will benefit from these easy to make last minute 4th of July recipe ideas.

Have a happy and safe 4th of July!

 

 

 

Sweet 'n' Sticky Babyback Ribs | Black Girl Chef's Whites

Sweet ‘n’ Sticky Baby Back Ribs

 

 

Grilled Baby Artichokes

 

 

Cucumber, Chickpea and Feta Salad | Black Girl Chef's Whites

Cucumber, Chickpea, Tomato and Feta Salad

 

Black Eyed Pea Salad | Black Girl Chef's Whites

 

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Strawberry Nachos

Strawberry Nachos

 

 

Rib Roundup

Rib Roundup

Rib season is here!

For me rib season is always here, but others reserve pork ribs for the warmer months.  I’ve compiled my favorite rib recipes in this rib roundup, so you can be prepared for that first warm day of Spring. Or for anytime, because ribs rock all the time.

 

 

Maple Bourbon Baby Back Ribs | Black Girl Chef's Whites

Maple Bourbon Ribs

 

 

Sweet Sticky Babyback Ribs

 

Sweet ‘n’ Sticky Baby Back Ribs

 

Rosemary Honey Mustard Baby Back Ribs | Black Girl Chef's Whites

Rosemary Honey Mustard Ribs

 

Sticky Baby Back Ribs | Black Girl Chef's Whites

Sticky Ribs