Peanut Butter Fudge

In honor of National Fudge Day, here is ANOTHER delicious fudge recipe!

Peanut Butter Fudge

Adapted from Food Network.com (Alton Brown recipe)

Ingredients

• 8 ounces unsalted vegan butter, plus more for greasing pan
• 1 cup smooth peanut butter
• 1 teaspoon pure vanilla extract
• 1 pound powdered sugar

1. Combine the butter and peanut butter in a 4-quart microwave-safe bowl and cover with plastic wrap.
2. Microwave for 2 minutes on high.
3. Stir and microwave on high for 2 more minutes. (Use caution when removing this mixture from the microwave, it will be very hot.)
4. Add the vanilla and powdered sugar to the peanut butter mixture and stir to combine with a wooden spoon.
5. The mixture will become hard to stir and lose its sheen.
6. Spread into a buttered 8 by 8-inch pan lined with parchment paper.
7. Fold the excess parchment paper so it covers the surface of the fudge and refrigerate until cool, about 2 hours.
8. Cut into 1-inch pieces and store in an airtight container at room temperature for up to a week.

ENJOY!!

Kwegyirba Croffie is a freelance Associate Producer at News 12 Connecticut, a Freelance Social Media Producer at NBC theGrio.com and a Intern Kitchen Writer at College Lifestyles (TM). She is a Quinnipiac University alumni and a sister of Alpha Delta Pi. She enjoy cupcakes,Broadway musicals, Forever 21 ,giraffes, peacock feathers, orchids, lillies and anything Disney.

Oooey Gooey Caramel Popcorn

Food Network’s Tyler Florence is one of my favorite Food Network chefs. His recipe for caramel popcorn is perfect for a movie night, girls night in or just a little sweet snack!

Oooey Gooey Caramel Popcorn

Ingredients

• 1 cup brown sugar, packed
• 1/2 cup water
• 1/2 cup light corn syrup
• 2 tablespoons unsalted vegan butter (Earth Balance)
• Pinch cream of tartar
• 1/2 (10-ounce) package marshmallows, about 4 cups
• 10 cups hot, salted popcorn, uncooked kernels removed or if you do not have a popcorn maker or know how to pop the kernels – 10 cups of popped popcorn – kept warm

1. In a saucepan, combine the brown sugar, water, corn syrup, vegan butter, and cream of tartar (fun food note – this bit of acid keeps the sugar from crystallizing)
2. Bring to a simmer over medium heat, stirring frequently with a wooden spoon to dissolve the sugar. When thesugar syrup reaches a boil, stop stirring and swirl the pan around over the heat so it doesn’t burn.
3. As the syrup reaches the caramel stage, the bubbles on top will become smaller, thicker, and closer together. Simmer for 10 to 12 minutes, until the caramel coats the back of the spoon. (If you have one -stick a candy thermometer in the pot and cook until the syrup reaches the “soft-crack stage”, which is about 270ºF. When you drop a bit of this syrup into cold water, it will solidify into threads that, when removed, are hard yet bendable.)
4. Remove the caramel from the heat and stir in the marshmallows. Fold the marshmallows into the hot caramel so they all melt into a gooey caramel sauce.
5. The caramel will coat better if the popcorn is hot, so make it while boiling the sugar or pop it first then keep it warm. Put the popcorn in a big bowl and pour the caramel marshmallow mixture over thepopcorn. Gently fold with a wooden spoon to coat each kernel.
6. If you want to make this into popcorn balls, grab handfuls of the popcorn and squeeze it together to form popcorn balls; make them about the size of a tennis ball. Put the popcorn balls on a sheet pan lined with waxed paper to cool completely.
7. If not, just spread the popcorn caramel mix onto a baking pan lined with wax paper and let cool then break into pieces.

ENJOY!

Coconut-Almond Popcorn Balls

Another tasty popcorn recipe! This coconut- almond recipe has some of the same ingredients as the Mexican Chocolate Popcorn Balls and is just as delicious! Coconut is one of my favorite flavors!

Coconut-Almond Popcorn Balls

Adapted from Food Network.com

Ingredients

• 1/4 cup light corn syrup
• 2 tablespoons vegan butter (Earth Balance)
• 1 cupconfectioners’ sugar
• 1 cup mini marshmallows
• 1 tablespoon water
• 1/2 teaspoon almond extract
• A pinch of salt
• 12 cups popped popcorn until coated
• Toasted shredded coconut

1. Bring corn syrup, vegan butter, cup confectioners’ sugar, mini marshmallows and water to a boil in a large pot over medium heat, stirring.
2. Add almond extract and a pinch of salt.
3. Remove from the heat; using a rubber spatula.
4. Stir in popcorn until coated.
5. Butter your hands, then shape into balls
6. Roll popcorn balls in toasted shredded coconut.

Don’t want to make popcorn balls? No problem. Instead of rolling the popcorn mixture into balls, spread out onto a baking pan and sprinkle shredded coconut on top. If your coconut it not already toasted, preheat your oven to 350ºF and place popcorn mixture with coconut on top into the oven until the coconut is a nice light brown.

Kwegyirba Croffie is a freelance Associate Producer at News 12 Connecticut and a Special Events/Event Planning and Social Media Intern at College Lifestyles (TM). She is a Quinnipiac University alumni and a sister of Alpha Delta Pi. She enjoy cupcakes,Broadway musicals, Forever 21 ,giraffes, peacock feathers, orchids, lillies and anything Disney. 

Mexican Chocolate Popcorn Balls

Food Network has great snack recipes that are easily adaptable to be gluten free/dairy free! The other day, I came across some great popcorn recipes and I thought HEY! I’ll do a little popcorn series! It first started with the Peanut Maple Popcorn. Today – Mexican Chocolate Popcorn Balls! Movie night snacks will never be the same!

Mexican Chocolate Popcorn Balls

Adapted from Food Network.com

Making these will be sticky but worth it! The mix of chocolate and spices is great!

Ingredients

• 1/4 cup light corn syrup
• 2 tablespoons vegan butter (Earth Balance)
• 1 cupconfectioners’ sugar
• 2 cups mini marshmallows
• 2 tablespoons unsweetened cocoa powder (Hershey’s is great – you can use Toll House as well but I like Hershey’s cocoa powder way better)
• 1/2 teaspoon cinnamon
• 1/4 teaspoon nutmeg
• 1/4 teaspoon cayenne pepper
• 1 tablespoon water
• 1 teaspoon pure vanilla extract
• Pinch of salt.
• 12 cups popcorn – popped (I suggest using a natural or light butter popcorn or even Kettle corn (my personal favorite) )
• Cinnamon Sugar for rolling

1. Bring corn syrup, butter, sugar, 1 cup mini marshmallows, cocoa powder, cinnamon, nutmeg and cayenne pepper, and water to a boil in a large pot over medium heat, stirring.
2. Add vanilla and a pinch of salt.
3. Remove from the heat; using a rubber spatula, stir in popcorn and 1 more cup of mini marshmallows.
4. Now for the fun and sticky part – yes it will be sticky! Butter your hands, and shape mixture into balls.
5. Roll formed balls in cinnamon sugar.

Who said popcorn balls were boring!?! ENJOY!

Peanut Maple Popcorn

Popcorn is a great snack that is also a great canvas for flavors and textures. Thanks to Food Networks Pinterest page, I stumbled upon this Peanut Maple Popcorn recipe that I tweaked a just a little bit.

Peanut Maple Popcorn

This takes regular popcorn to another level. Movie night snacking gets a little bit sweeter with this tasty treat.

Adapted from Food Network.com

Ingredients

• 1 cup sugar
• 3/4 cup Real Maple Syrup – pure maple syrup (non of that fake stuff)
• 1 cup creamy peanut butter
• 1 teaspoon pure vanilla extract
• 1 (3.5 oz.) package natural microwave popcorn, popped (10 cups)
• 2 cups dry roasted peanuts

1. Preheat oven to 250ºF.
2. Combine sugar and maple syrup in small saucepan. Cook over medium heat, stirring constantly, until mixture begins to boil. Remove from heat. Blend in peanut butter and vanilla.
3. Place popped popcorn and peanuts in a large bowl. Pour peanut butter mixture over popcorn, stirring until coated.
4. Place popcorn in a single layer on a foil-lined cookie sheet. Bake 10 minutes, stirring after 5 minutes. Remove from oven and cool.

Pour into your favorite bowl and ENJOY!

So pop in your favorite DVD, kick back and relax with this snack! 🙂

Cinnamon Caramel Corn

Popcorn is a quick and easy snack that can be used in so many ways and have some many flavors. I love popcorn and there are great brands that have great gluten free popcorns. Popcorn is great by itself, extra butter, light butter or whatever your favorite might be. Kettle corn is one of my favorites and natural popcorn is always a treat.

Here is a great recipe for Cinnamon Caramel Corn.

Cinnamon Caramel Corn 

Ingredients

• 12 cups popped popcorn (about 1/2 C kernels)*
• 1 cup roughly chopped pecans
• 1 cup brown sugar
• 3/4 teaspoon cinnamon
• 1/4 cup or honey makes a good substitution)
• 1 stick buttery spread (1/2 C) – Earth Balance is a great brand and come in a spread and stick
• 1/2 teaspoon baking soda
• 1 teaspoon pure vanilla extract
• 3 squares almond bark (or gluten free white chocolate)

*You can use air popped or microwave popcorn. If using microwave, anything works, so you can use your favorite gluten free brand.

1. Preheat oven to 250 degrees
2. Place popcorn and chopped pecans in a large bowl and set aside.
3. Combine brown sugar and cinnamon in a large capacity microwave safe bowl.  Mix well.
4. Chop butter into chunks and place on top of sugar mixture.  Pour corn syrup over the top of everything.  Microwave on high for 30 seconds and then stir to combine.  Return to microwave and heat for 2 minutes.  Remove and stir and then microwave for 2 minutes more.
5. Remove from microwave and add in vanilla and baking soda.  Stir to combine.  Mixture will foam and rise.  Pour caramel mixture over popcorn and pecans and stir very well so everything is well coated.
6. Spread popcorn mixture onto a foil-lined jelly roll pan.  Place in oven and bake for 30 minutes, stirring every 10 minutes.
7. Remove from oven and spread out on a large piece of parchment, waxed paper, or foil.
8. Melt almond bark according to package instructions.  Drizzle over popcorn mixture.  When almond bark is hardened and popcorn is cool, break into chunks and enjoy!

Because the Woman Who Created Betty Crocker was Amazing

Betty Crocker is just wonderful. Most of us know this. I’ve always used Betty Crocker products and continue to because there is a great line of Betty Crocker Gluten Free products that those with gluten/wheat allergies need to have.

If you aren’t a Betty Crocker member online you definitely should be – gluten free or not. It’s super easy and free! Anyways, here are some great recipes that you can use Betty Crocker Gluten Free Bisquick in. These recipes are quick, easy and delicious. So it’s a Bisquick day! Let’s get going!

Doughnut Holes 

Rolled in cinnamon-sugar, these doughnut holes are a real breakfast treat! They’re easy to make with Bisquick Gluten Free mix.

Ingredients

• Vegetable oil for frying
• 1/4 cup granulated sugar
• 1/2 teaspoon ground cinnamon
• 1 1/4 cups Bisquick Gluten Free mix
• 1/4 cup packed brown sugar
• 1/4 teaspoon ground nutmeg
• 2 tablespoons buttery spread (such as Earth Balance Buttery Spread) or margarine, melted
• 1/3 cup buttermilk or buttermilk substitute – mix 1 cup of rice milk (or coconut milk) with 1 3/4 teaspoon cream of tartar. To ensure that the mixture doesn’t get lumpy, mix the cream of tartar with 2 tablespoons of rice milk. Once mixed, add the rest of the cup of rice milk. Cream of tartar is an acid and will simulate the acidic environment of buttermilk.) then just use 1/3 of the mixture
• 1 egg, beaten

1. In deep fryer or 2-quart heavy saucepan, heat 2 to 3 inches oil to 375°F. In shallow bowl, mix granulated sugar and cinnamon; set aside.
2. In medium bowl, mix remaining ingredients until smooth. Shape dough into 1 1/4-inch balls. Carefully drop balls, 5 or 6 at a time, into hot oil. Fry about 1 to 2 minutes or until golden brown on all sides; drain on paper towels. Immediately roll in cinnamon-sugar.

Cinnamon-Sugar Pinwheels 

Bite sized cinnamon sugar wonderfulness. Breakfast, dessert or a little snack just got a little sweeter. 

Ingredients

For the Pinwheels:

• 2 1/4 cups Bisquick Gluten Free mix
• 1/2 cup almond, coconut or rice milk
• 1 tablespoon buttery spread (such as Earth Balance Buttery Spread) or margarine, softened
• 1/2 cup granulated sugar
• 1 teaspoon ground cinnamon
• 1/2 cup finely chopped walnuts (optional)
• 1 tablespoon buttery spread (such as Earth Balance Buttery Spread) or margarine, melted
• 1 teaspoon pure vanilla extract

For the Glaze:

• 3/4 cup powdered sugar
• 1/4 teaspoon pure vanilla extract
• 1 tablespoon coconut milk

1. Heat oven to 400°F. Line cookie sheet with parchment paper. In medium bowl, stir Bisquick, pure vanilla extract, and 1/2 cup almond, coconut or rice milk until soft dough forms. Place dough on surface generously sprinkled with Bisquick mix; roll in Bisquick mix to coat. Knead 5 times.
2. Press or roll dough into 11×8-inch rectangle. Spread dough with 1 tablespoon softened butter. In small bowl, mix granulated sugar, cinnamon, and optional walnuts; sprinkle over top of dough; press in slightly. Starting with an 11-inch side, roll up dough tightly; seal edge. Cut into 3/4-inch slices. Place slices on cookie sheet. Brush slices with 1 tablespoon melted butter.
3. Bake 8 to 10 minutes or until golden brown. Remove from cookie sheet; cool 10 minutes.
4. Meanwhile, in small bowl, mix glaze ingredients, adding coconut milk, 1 teaspoon at a time, until glaze is thin enough to drizzle. Drizzle glaze over warm pinwheels. Serve warm.

Apple Cinnamon Fritters

A sweet bread with a apples and cinnamon. Always a winning combination!

Ingredients

• Vegetable oil for deep frying
• 2 cups Bisquick Gluten Free mix
• 1/2 cup cold water
• 1 egg
• 1/2 cup granulated sugar
• 1 teaspoon ground cinnamon
• 1 large unpeeled Granny Smith apple, chopped (about 1 3/4 cups)
• 1/4 cup powdered sugar

1. In deep fryer or 4-quart heavy saucepan, heat oil to 350°F.
2. In large bowl, stir Bisquick mix, water, egg, granulated sugar and cinnamon. Fold in apple. Working in batches, drop batter by tablespoonfuls into hot oil. (Use a melon baller or small ice cream scoop for measuring the batter and dropping into the oil.) Cook 2 to 3 minutes, turning occasionally, or until golden brown. Use a metal slotted spoon to remove fritters from oil; drain on paper towels.
3. Before serving, sprinkle fritters with powdered sugar.

Thank you Majorie Husted! 🙂 Where would baking be without you?!

Kwegyirba Croffie is a freelance Associate Producer at News 12 Connecticut and a Special Events/Event Planning and Social Media Intern at College Lifestyles (TM). She is a Quinnipiac University alumni and a member of Alpha Delta Pi. She enjoy cupcakes, Forever 21 ,giraffes, peacock feathers, orchids, lillies and anything Disney.

Need a Snack?

This isn’t the first time I’ve talked about General Mills Gluten Free Chex and it’s not going to be the last. You know I love to snack. Recently, I have been taking gluten free Honey Nut Chex to snack on at work. But I need to switch it up. I still want that great crunchy, sweet and salty taste but I also want to try something new. Here are two wonderful recipes featuring my favorite chex.

Chili and Garlic Chex Mix

Ingredients

• 8 cups gluten freeRice Chex cereal
• 1 bag (3 oz) fat-free butter-flavor microwave popcorn, popped
• 1/4 cup dry-roasted peanuts
• 3 tablespoons canola or vegetable oil
• 2 teaspoons chili powder (or a little more if you want an extra kick)
• 2 teaspoons garlic powder
• pinch of salt

1. Heat oven to 300°F. In very large bowl, mix cereal, popcorn and peanuts. Drizzle with oil; toss until evenly coated.
2. In small bowl, mix remaining ingredients; sprinkle over cereal mixture. Toss until evenly coated. Spread cereal mixture in ungreased large roasting pan.
3. Bake uncovered 15 minutes, stirring once. Spread on waxed paper to cool, about 10 minutes. Store in airtight container.

There’s the spicy. Now for the sweet!

Ginger-Rice Crunch

Ingredients

• 1/4 cup packed brown sugar
• 1/4 cup buttery spread (such as Earth Balance Buttery Spread)
• 1/4 cup honey
• 1 1/2 teaspoons ground ginger or cardamom
• 6 cups gluten free Rice Chex cereal or Honey Nut Chex cereal
• 1 cup sweet plantain chips (I LOVE plantain chips but only the sweet ones – you cannot find plantain chips you can use plain dried banana chips)
• 1 cup unblanched whole almonds
• 1 cup sweetened shredded coconut
• 1/2 cup sweetened dried cranberries

1. Heat oven to 250°F. Spray large roasting pan with non-stick cooking spray. In 1-quart saucepan, heat brown sugar, buttery spread, honey and ginger to boiling. Remove from heat; cool slightly.
2. Into roasting pan, measure cereal, banana chips, almonds and coconut. Stir in brown sugar mixture until evenly coated.
3. Bake for 50 minutes, stirring every 15 minutes. Spread on waxed paper or foil; cool about 15 minutes. Place in serving bowl; stir in cranberries. Store in airtight container.

Oh Chex, you’ve done it again. Two great snacks everyone can enjoy! (or keep to yourself- whatever you decide)

ENJOY!