Brown Buttered Popcorn Krispie Treats

Let’s just cut to the chase…these decadent morsels of delciousness are something from a dream.  I sweet and salty, slathered with butter containing nutty notes of awesome dream!

Simply translated- DAAAAAAAAAANNNNNNNGGGG!

Make these for your Super Bowl Party or for your co-workers or for yourself (no judgment) but whatever you do…make them right….NOW!

A treat as special as these deserve your best…what does that mean?  It means that don’t for a second think of using instant microwave popcorn.  It is no comparison as good old fashioned stove top popcorn.  It just isn’t…end of story.  Freshly popped popcorn is the key in achieving that light and salty taste as the base for the flavors we are trying to achieve here.

So roll up your sleeves, crank up your kitchen jams (I know I am not the only one who has them….right?) and get to popping!

Your popcorn will be snowy white and the smell is so fresh you can almost taste the air.  LOVE THAT!  Immediately pour into a bowl to prevent burning and sprinkle with a couple pinches of salt.  Toss to make sure the popcorn is evenly coated with salt.

From your popcorn stash, scoop three cups worth into another large bowl…the remaining popcorn is what I like to call the “chef’s snack.”  (Lucky You!)  To that same bowl mix in four cups of crisp rice cereal.  Toss together so they can get acquainted with one another.  I like where this is going!

While our snack mix gets to know each other better, let’s make the glue that will hold this magical dream together.  In the same pot used to pop the popcorn melt an entire stick of SALTED butter.  Continue to cook the butter, while stirring often, until it begins to turn a golden brown color and smells nutty.  This will take about 5 minutes or so.

Keep an eye on this step because once the browning process begins the burning point is close behind.  No one likes burnt popcorn and NO ONE likes burnt butter!  Once the butter is properly browned, take off the heat and stir in an entire bag of marshmallows.  Continue to stir until the marshmallows have completely melted.

Pour the snack mix into the melted marshmallows and fold until everyone is coated evenly.  Scoop into a greased 9×13 dish and press down until the mixture is evenly distributed into the pan.  A little trick I like to use is take some wax paper sprayed lightly with oil and gently press, oil side down, until the entire mixture is spread out evenly in the pan.  EASY PEEZY!

The final touch that makes all the difference is a light sprinkling of coarse sea salt over the surface of the krispie treats as they set.  You cannot beat that salty sweet taste…it keeps people coming back for more!

Back in July when I made Smitten Kitchen’s Salted Brown Butter Krispie treats for Little Lew’s birthday I knew I struck gold!  But I think I may have hit the mother load of flavor with this bad boy!

Salty, sweet, buttery, crispy…who could ask for more?  Now excuse me while I take a moment and bask in the deliciousness before me again and again and again and a…..

Treat yo’self!

Janie-Jean

Brown Buttered Popcorn Krispie Treats

 

Print

Author: Adapted from Joy the Baker’s “Homemade Decadence”

Ingredients

• 3 tablespoons vegetable oil
• ¼ cup popcorn kernels
• ¼ tsp kosher salt
• 4 cups Crisp Rice Cereal
• ½ cup (1 stick) Salted Butter
• 10 oz bag of large marshmallows
• Coarse Sea Salt

Instructions

1. In a heavy bottomed pot pour in the vegetable oil and heat over medium heat. Toss in a couple kernels to test the temperature of the oil. When they pop the pot is ready. Pour in the popcorn kernels and place a lid on the pot. Shake the pot often to prevent the popcorn from burning. The kernels should pop shortly. Once popped, immediately pour into a separate bowl and sprinkle with the kosher salt.
2. In a large bowl combine the crisp rice cereal and three cups of the freshly popped popcorn. Set aside.
3. In the same pot used to make popcorn melt the butter. Stirring often, continue to cook the butter until it turns a golden brown and has a nutty smell. Remove from the heat and add the entire bag of marshmallows to the pot. Stir constantly until the marshmallows are melted by the residual heat of the browned butter.
4. Once the marshmallows are completely melted, fold the popcorn mix in till everything is completely covered. Scoop the mix into a greased 9x13 baking dish and press down so that the popcorn krispie treat is distributed evenly in the pan. Sprinkle with coarse sea salt. Allow to set for 1 hour and then slice into approximately 32 squares.
5. Enjoy!

3.2.2885

Salted Caramel Pot de Crème

Is it too late to wish you a Happy New Year?!  Because if there was some infamous book on New Year greeting etiquette I believe as long as it is before February 1^st then the New Year is still happy and fresh!

And how fresh the year is…ripe with resolutions and new goals we are determined to follow through with, like…

Weight loss- “I’ll revisit this once the holidays are over!” (Real talk- oh so when do your holidays end…March?)

Organization- “I’ll definitely wear this 5 year old blazer this year.  I may have bought it pre baby weight but this is the year I’ll fit into it” (Real talk- you won’t…purge it!)

Exercise daily- (my personal favorite) “This week has been so busy and today is Wednesday…I’ll just coast through the rest of the week and start my exercise regime Monday” (Real talk- she said each Wednesday afterward)

While I work to get my resolutions on track there is one I can’t wait to share with you…delicious food!

This may combat my efforts to lose weight but I just can’t help myself…I LOVE FOOD…and I want it now!

Take these Salted Caramel Pot De Crème’s from my main man Clinton Kelly!  I think his book title says it best…they are FREAKIN’ FABULOUS!

Let’s make some…

The beauty of this recipe is its simplicity…I can almost guarantee you have all of the ingredients you need in your pantry right now…water, sugar, skim milk, cream, egg yolks and salt!  Behold the decadence!

In a medium sauce pan combine the milk and cream and bring to a gentle simmer.  Meanwhile, water and sugar are combined in a separate heavy bottom pan over medium-high heat.  Cook the mixture, stirring occasionally until the sugar caramelizes turning a deep amber color.  Congratulations…you’ve just made caramel!

Take the caramel off the heat and gradually pour the heated milk mixture into the caramel.  The caramel will bubble vigorously and if you act impatiently (ahem…like I did) the caramel will bubble over the edge creating a sticky mess…not to mention an extra chore on your to do list-must clean stove top burners.

Once all of the milk mixture is combined with the caramel put it back on the heat stirring continuously so that the caramel will dissolve completely.  Set aside to cool for about 10 minutes.

While oven is preheating whisk the egg yolks together.  Now let’s temper the eggs!  Gradually stir the caramel mixture into the egg yolks….this will take more patience or else you’ll be eating caramel flavored scrambled eggs…no Bueno!  Once the entire caramel mixture has been incorporated into the eggs strain the mixture into a 4 cup glass measuring cup…or bowl with a lip

Pour the mixture into eight 6oz ramekins then place the ramekins in a roasting pan lined with a dish towel.  Fill the roasting pan with boiling water reaching about an inch up the sides of the roasting pan.  Cook the Pot de Crème until edges are set and the center is jiggly.  Allow to cool on a rack, sprinkle with salt and place in the fridge to chill for several hours to overnight.

Rich, salty, sweet and just plain delightful…these Pot de Crème’s are once again…FREAKIN’ FABULOUS!  Plus they are budget friendly…better add that to my list of resolutions…FINANCIAL DOMINATION!

What are your resolutions this year?  Let me know in the comments below…PS- I am hoping that making this decadent dessert is one of them (wink!)

CHEERS!

JJ

4.0 from 1 reviews

Salted Caramel Pot de Crème

 

Print

Author: Clinton Kelly’s “Freakin’ Fabulous on a Budget”

Ingredients

• ¼ cup water
• 1 cup sugar
• 1 ¼ cup skim milk
• 1 ¼ cup cream
• 8 egg yolks
• Kosher salt

Instructions

1. Combine the sugar and water in a heavy bottomed sauce pan over medium-high heat. Keep a close eye on the mixture, stirring frequently to prevent the sugar from burning. Cook till the sugar turns golden brown or a deep amber color. The mixture will get bubbly when this happens so be careful not to burn yourself.
2. Meanwhile, in a separate sauce pan combine the milk and cream and bring it to a gentle simmer. When the sugar caramelizes take off the heat. Gently and gradually add the cream mixture to the caramelized sugar. Do only a little at a time as the caramel will bubble furiously and you don’t want it to boil over. Once the cream mixture is completely poured into the caramel and the bubbling has decreased move the sauce pan back on the heat and continue to stir until the caramel is completely dissolved and thoroughly incorporated. This will take about 5 minutes. Set aside to cool for 10 minutes.
3. Preheat the oven to 325 degrees.
4. In a separate bowl whisk together the egg yolks. Temper the eggs by adding the cooled caramel mixture gradually. I used a soup ladle to help with this step. Be sure to continuously whisk the eggs as you add the warm caramel mixture or you might end up with scrambled eggs. Once the entire caramel mix has been incorporated into the eggs, strain the mixture into a 4 cup glass measuring cup.
5. Divide the caramel custard among eight 6 oz ramekins equally. Place the ramekins in a roasting pan lined with a dish towel then pour boiling water into the roasting pan. Be careful not to get any boiling water in your ramekins. The water should reach about one inch up the sides of the roasting pan. Place the roasting pan in the preheated oven and bake for approximately 40 minutes or until the custards are set and their centers are jiggly.
6. Set the roasting pan on a cooling rack. When the ramekins are cool enough to touch, sprinkle with kosher salt and place in the refrigerator to chill for several hours or overnight. Enjoy!

3.2.2885

Janie-Jean & Friends: Cassie’s Creations (Caramel Apple Cake)

Let’s play a game…what does coffee, birthday and recording artists have in common?

…Cake!

Cake is a glorious thing isn’t it?  (The food and the band)…I myself have been known to indulge in  delightful decadence such as a moist cake covered in rich, blissful buttercream frosting.  Unfortunately, I have yet to master the baking level to achieve such an indulgence…that’s what friends are for…right?!

Meet my good friend Cassie- Owner and operator of Cassie’s Creations…cake extraordinaire…or as I fondly like to refer to as my “Kindred Spirit”.  I’ve enjoyed many delights from her kitchen, but her cakes are the delectable treat that haunt my hangry daydreams (in a good way).  She runs her own business creating delicious cakes for various events, and believe me folks, she doesn’t disappoint!

Today, we are going to spend a little time getting to know Cassie better as well as make one of her favorite cake flavors…Caramel Apple!  I still daydream about this cake…so you know this is the real deal! Without further ado, it is my honor to introduce you to my dear friend…Cassie…

JJ: How long have you been baking cakes?

C: I have been baking cakes for about 6 years now.  I took a couple of classes at Hobby Lobby for the basics on how to decorate cakes.

JJ: What inspires you?

C: My Grandma, Kathy, is my inspiration.  She was an amazing cook and baker. She used to make wedding cakes for years and years.  I can remember growing up, sitting at her high table, with a frosting bag in my hand and one in hers while she decorated her cakes.  I now bake my cakes and make my frosting on her Kitchen-Aid mixer.

JJ: What is the BEST cake you’ve ever made?

C: I would say my BEST cake is my Caramel Apple Cake.  I wanted to start making some seasonal cakes and I had to make a baby shower cake for a momma of three and she wanted Caramel Apple. Who am I to deny a pregnant women her Caramel Apple?

JJ: What has been your greatest learning experience in the kitchen?

C: My greatest learning experience…that is a very hard question.  I would say any mistake, that I make, is a learning experience. Anytime you make a “mistake” in the kitchen, use it to your advantage.  Every wedding cake I have made, there have been mistakes.  You just cover it up with more icing or it makes the perfect spot for another flower!

JJ: Can you share any secrets or advice for making a moist, delicious cake?

C: Freeze it!  Always make your cake ahead of time, cool it, wrap it in plastic wrap, then wrap it in aluminum foil and put it into your freezer.  When it is time to frost your cake, take it out and let it thaw for about 20-30 minutes to be able to take off wrappings.  Once you have let it sit, start stacking with frosting and/or filling.  Put frosting on the sides, but allow the cake to finish defrosting.  When you feel the top and it is no longer frozen solid, you can then put icing on the top.  If you do not let it defrost more, you will have puddles of water on top of your frosting.

 JJ: How do you set the “baking” mood in your kitchen?  

It all depends on what time of the year. I need to have sound, whether that be I watch a movie on my Kindle or music is playing in the background.  Halloween and on, Christmas music all the way! Scrooges, say what you want, but it is magical!

 JJ: What’s the one item in your kitchen you can’t live without?

C: My mixer!  That is my grandma in the kitchen with me along with all of the memories we shared in her kitchen.  Also, who wants to hand whip everything?  I certainly don’t!

JJ: Buttercream or Fondant?

C: Fondant is a must in the winter and I prefer this for wedding cakes.  I think that it makes a cleaner looking cake.  Buttercream is a no-no for weddings where it is going to be warm.  No one wants a cakes that is melting all over their cake table.  For eating, I much prefer the buttercream, but I do make a good marshmallow fondant.

JJ: What would be your PERFECT last meal?

C: Mushroom Risotto.

JJ: What is your favorite cake recipe?

This month, it is a toss-up between the Apple Caramel Cake and Pumpkin Roll.  Both are to die for!

I love sharing my kitchen with Cassie.  We laughed, we cried, we drank…coffee (we’re responsible adults) and I am not ashamed to say that I stuffed my face with a “Janie-Jean” sized piece of her delicious Caramel Apple Cake!  The recipe is below…but let me give you a little recap: sautéed apple pieces are drizzled with a delicious caramel sauce and sandwiched between two rounds of sour cream cake, coated with an even richer wispy butter cream frosting.

Lucky for me I got to keep the leftovers to snack on this week…while my taste buds were shouting “I’m so excited!”… my thighs are singing a different tune!  Nevertheless, be sure to check out her unforgettable recipes below, and if you or someone you know is in the market for a celebratory cake do yourself a favor and  contact my girl Cassie.  Comment below if you’re interested and I will hook you up!

Chow for now!

JJ

Caramel Apple Cake

 

Print

Author: Janie-Jean

Ingredients

Sour cream cake (Food Network):

• ⅔ cup sour cream
• 2 tsp baking soda
• ½ tsp salt
• 2 eggs
• 1 whole vanilla bean or 1 tsp vanilla extract (use what you have)
• 2 cups granulated sugar
• 1 cup salted butter, melted
• 2 cups all-purpose flour

Caramel Sauce (Adapted from: Thank you Pioneer Woman!)

• 1 packed cup brown sugar
• ½ cup half - and - half (or heavy whipping cream)
• 4 Tbs butter
• Pinch of salt
• 2 tsp vanilla

Sauteed Caramel apples:

• 1 Lg Granny Smith Apple
• 2 Tbs unsalted butter
• 1 tsp cinnamon
• ¼ cup of caramel sauce** recipe to follow

Caramel Butter cream:

• 1 cup Crisco
• 4 cups/1lb powdered sugar
• 1 tsp vanilla
• ½-1 cup of caramel sauce--this will depend on how strong of a caramel flavor you want
• 2-5 Tbsp of water--this will depend on how much caramel you added and how spreadable you want the frosting.
• Pinch of salt---this is a must!

Instructions

For Sour Cream Cake:

1. Preheat the oven to 350 degrees. Grease and flour two 9 inch pans so they are ready when you are.
2. Mix sour cream, baking soda, salt and eggs until combined. Add vanilla and sugar to egg mixture. Mix until combined.
3. In a small bowl, mix melted butter with 1 cup water. Turn mixer on low speed and alternate adding the water and butter with the 2 cups flour. Mix until just combined, do not over mix! Pour batter into the prepped cake pans and bake in the oven for about 25 minutes. Be sure to insert a toothpick into the center of each cake to check for doneness. If the toothpick comes out clean the cakes are completely baked.
4. Turn out the cakes on cooling racks and allow to cool completely

For Caramel Sauce:

1. Mix the brown sugar, half and half, butter and salt in a saucepan over medium-low heat. Cook while whisking gently for 5-7 minutes until it gets thicker. Add the vanilla and cook another minute to thicken further. Turn of the heat, cool slightly and pour the sauce into a jar.

For the Sauteed Caramel Apples:

1. Dice the green apple to equal sized pieces. In a large skillet over medium heat saute the apples with the cinnamon and butter stirring occasionally until crisp tender. Finish the apples by drizzling the caramel sauce over the apple mixture. Set aside to cool.

Caramel Butter Cream

1. Cream together the Crisco and powdered sugar until completely combined. Add in the vanilla, caramel sauce, water and salt and mix until it is the spreadable consistency you desire.

Let's Assemble:

1. Place one of the completely cooled cake rounds on an even surface (cake pedestal or cake plate). Using a piping bag, pipe the butter cream along the outer edge of the cake top. This will act as a barrier preventing our filling from oozing out the sides.
2. Drizzle the caramel sauce across the surface and within the outline of the caramel butter cream. Spread the caramel so that it covers the surface of the cake evenly. Pour the sautéed apples over the smooth caramel sauce so that it sits as one even layer over the surface of the cake. Drizzle with more caramel sauce.
3. Place the second cake round so that it covers the filling and is evenly aligned with the bottom cake layer. Using the remaining buttercream , frost the cake entirely. You may have leftover butter cream which you could use to decorate OR set aside for a midnight snack for later…YOU DECIDE!
4. Slice and enjoy one of the most decadent, moist cakes you’ll ever taste THIS SIDE of the Ohio River! Thanks Cassie!

3.2.2885

COMMENTS

Salted Cinnamon Mocha Squares

I’m no stranger to the label “coffee snob”…my husband and close friends can attest to that for sure.  As a recovering coffee barista I was introduced to the proper techniques to brew and serve coffee for optimal flavor.

One of the biggest crimes to coffee I have witnessed is the regular use of instant coffee.  Let me give you a reality *SLAP*…this is no bueno!  To quote my Father in law, finding instant coffee in one’s cupboard is “just as degrading as discovering a stash of hard drugs in your family members home…it’s Breaking Bad up in here!”

Now my friends, I don’t mean to come down on you, but quite frankly, there is a time and place for instant coffee.  It’s not for drinking…it’s for baking!  Take these delectable Mocha squares for instance…instant espresso is used to amp up the cocoa flavor complimented by a touch of cinnamon to take this delicious cookie to the next level…

Who’s with me?!

As always, let’s sift together our dry ingredients…flour, cocoa powder, baking powder, salt and cinnamon are about to get nicely acquainted.

You’ll also want to mix together the instant espresso powder with some boiling water.  Take note: this is the only appropriate use for instant espresso powder…if you drink this like regular coffee you are sadly mistaken.  These are the facts of life…

Using a stand mixer combine the butter, sugar, eggs, vanilla and cooled espresso mix till everything is smooth.  Stir in the dry ingredients until just incorporated…definitely need to utilize self control so we don’t over mix the dough.

Divide the dough in half and create two cookie logs.  In order to make them squares, it’s important to flatten the cookie log on four sides.  As you will see, my cookies look more like rounded rectangles…trust me…practice makes perfect.

Nevertheless, that does not detract from the flavor of these tasty morsels.  Freeze the cookie logs in the freezer for about 2 hours…and now it is time to bake!

Preheat the oven, then slice the cookies into 1/3 inch slices, that is about the width of 3 quarters stacked if you are ruler challenged like me (wink)!

Slice and place the cookies on a parchment lined baking sheet.  Sprinkle the tops of each cookie cut out with some coarse sea salt.  A little goes a long way in this recipe.  Bake in the oven for about 13-15 minutes until the tops of the cookies appear to be a little dry.

Allow the cookies to cool on the baking sheet for 5 minutes then move the cookies to a rack to cool completely.

This is the perfect cookie to accompany your favorite cup o’ coffee…nothing instant about it!  Not too sweet, bold coffee flavor with a hint of cinnamon to make it worth adding to your holiday cookie rotation.  The salt adds a nice contrast to the sweetness that’s not too overpowering.

More to come on this topic later but until then…Merry Christmas to all and to all a good cup!

Love ya!

Janie-Jean

Salted Cinnamon Mocha Squares

 

Print

Author: Adapted from Lauren Chattman’s “Cookie Swap”

Ingredients

• 1 TBS instant espresso powder
• 1 TBS boiling water
• 1 ¾ Cups all purpose flour
• ¼ Cup unsweetened Dutch-process cocoa powder
• ½ tsp baking powder
• ¼ tsp salt
• 1 tsp cinnamon
• 10 TBS Unsalted butter, at room temperature
• ⅔ cup light brown sugar
• 2 large eggs
• 1 tsp pure vanilla extract
• Coarse Sea Salt (for garnish)

Instructions

1. Stir together the espresso powder and boiling water in a small bowl or cup and set aside to cool. Meanwhile, sift together the flour, baking powder, salt, cocoa powder and cinnamon in a medium bowl.
2. In a large bowl fitted to a stand mixer cream the butter and sugar together using a medium-high speed. Beat until it becomes a fluffy buttery mixture which will take about 2 to 3 minutes. Add to the butter mixture the eggs, vanilla and espresso and beat together until smooth.
3. Move the mix speed to low and add the dry ingredients to the bowl. Beat together until just incorporated. Divide the dough in half and roll each portion into a cookie log. You can use wax paper to help with this. Then press to flatten the log on four sides so it becomes a squared off log. Wrap the dough logs in plastic wrap and freeze it for 2 hours.
4. When ready to bake the cookie dough, place the dough log onto the countertop and let it stand until softened slightly (about 15 minutes). Preheat the oven to 350 degrees. Slice the dough into ⅓ inch thick squares. Place on a parchment or silpat lined cookie sheet then sprinkle a little bit of coarse sea salt across the surface of the cookie.
5. Bake the cookies for 13-15 minutes until just dry on top. Let them stand on the baking sheet for about 5 minutes then remove them with a spatula to a wire rack to cool completely. The mocha squares will keep in an airtight container at room temperature for 3 to 4 days…if they last that long.

3.2.2885