NATIONAL POPCORN DAY: DOUBLE CHOCOLATE DRIZZLE KETTLE CORN RECIPE

National Popcorn Day!

Popcorn is one of my all-time favorite party foods. There is just so much you can do with it. I like to season it with different spices or even herbs. Rosemary-Sea Salt is one of my favorite combos. For something over the top and decadent, try this one. White and dark chocolate. Salt. Popcorn. What's not to love?

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Double Drizzled Kettle Corn - white and dark chocolate over salty popcorn. Decadent. Delicious. Deadly addictive! Photo credit: Tamika Moore/Birmingham News

DOUBLE DRIZZLE KETTLE CORN 

INGREDIENTS 

¼ cup vegetable oil

3/4 cup popcorn kernels

3 tablespoons sugar

1 ½ teaspoons Kosher salt

½ cup bittersweet chocolate chips

½ cup white chocolate chips

DIRECTIONS:

In a large pot or stock pot with a lid, heat the vegetable oil over medium high heat. Add the popcorn. When the oil begins to hiss, sprinkle the sugar over the kernels. Cover with the lid. Hold the lid down with a potholder and shake the pot over the heat until the popping begins. Shake vigorously until the popping begins to slow down. (It goes from popped to burnt very quickly) Remove from the heat; toss with the salt. Line two baking sheets with parchment paper. Spread the popcorn out onto the pans, being careful not to overlap the kernels.

Melt the chocolate separately in a heatproof bowl over a double boiler. Stir frequently and keep the heat low because the chocolate will burn easily.

Dip a fork in the chocolate and drizzle it over the popcorn. Do the same with the white chocolate. Allow to set until dry. Break into pieces to serve. You can store it in an airtight container in a cool spot for up to a week. 

NATIONAL HOT TODDY DAY: MAKE A HOT TODDY TO KEEP WARM THIS WINTER!

I love "national" days and January 11th is National Hot Toddy day. I guess any hot cocktail qualifies as a hot toddy. If you've never warmed up with a hot adult beverage, here's one of my favorite recipes... honey, bourbon, lemon, and orange... comforting and delicious. If you make a large quantity recipe in a saucepan or pot, remember to always remove it from the heat before adding alcohol as it will flame.

Warm up with a bourbon hot toddy for National Hot Toddy Day!

BOURBON HOT TODDY

INGREDIENTS

1 1/2 ounces bourbon (I like Knob Creek or Gentleman Jack for this recipe)

1/2 ounce Grand Marnier (or any orange liqueur)

1/2 teaspoons local honey

1 tablespoon fresh squeezed lemon juice

1 cinnamon stick

Lemon or orange twist (which is a strip of the lemon peel)

1 1/2 cups boiling water (more or less depending on the size of the mug)

DIRECTIONS:

Put the cinnamon stick, twist, and lemon juice into a heavy mug. Add bourbon and Grand Marnier and top off with the boiling water. Let stand for 2-3 minutes to allow the flavors to blend and to cool slightly. Remove the cinnamon stick and enjoy!

RECIPE: MY MOM’S POUND CAKE

We had pound cake a lot growing up. While my mom made a lot of pies, she rarely made cakes except this pound cake. We rarely let it cool before it was gone; my mom would serve it with homemade ice cream or use it for Strawberry Shortcake which was our family favorite.

My mom was a “pinch of this” cook and rarely wrote down her recipes. When I was living in Chicago back in the 1990′s, she gave me this recipe over the phone for my co-worker, Janet Radziejeski. I did not keep a copy of it. Sadly, my mom passed away and most of her recipes were never written down. Many years later, when I reconnected with Janet via Facebook, she told me she always makes my mom's recipe for Easter and it has been a family tradition ever since I shared the recipe with her all of those years ago. She photocopied the original recipe (which was in my handwriting) and sent it to me. Now I am able to share it with you and with the kids in our family who never got to experience Mom’s cooking.

Many Southern cooks have a similar pound cake recipe. The difference in this one is the addition of almond extract. You can omit if your family doesn't like it but to me, that's what makes this pound cake so special. Here's another opportunity for me to remind you to get those favorite family recipes down on paper... before they are lost forever. Thank you, Janet and Facebook, for reuniting me with this treasure!

MY MOM’S POUND CAKE RECIPE

Prep Time: 20 minutes

Cook Time: 1 hour 30-35 minutes or until a wooden skewer comes out clean

INGREDIENTS

3 sticks unsalted butter, room temperature

1 – 8 oz package cream cheese, softened

3 cups granulated sugar

6 large eggs, room temperature

3 cups all-purpose flour

1 teaspoon pure vanilla extract

1 1/2 teaspoons almond extract

1/8 teaspoon Kosher salt

DIRECTIONS:

Preheat oven to 300 degrees F. Prepare a 10-inch tube or Bundt pan… grease and flour or spray with Baker’s Joy.

In the bowl of your mixer, beat the cream cheese and the butter at medium speed until creamy. Then add the sugar, a little at a time. Cream the butter and sugar until light and fluffy.

Next, add the eggs, one at a time, beating until they are combined. Turn the speed on the mixer down. Combine the salt and the flour; adding a little at a time until it is blended. Add the almond and vanilla.

Pour into the prepared pan. Bake for 1 hour 30-35 minutes or until a toothpick inserted into the center comes out clean. Cool for 10-15 minutes in the pan and then turn out onto a wire cooling rack to allow it to cool completely.

Serve with berries, whipped cream or ice cream. I like it warm, straight out of the oven. Divine.