Recipes and Tips for Foodies like you!

Easter Bunny Tails Popcorn

We tried another sweet popcorn recipe! This bunny tails popcorn is definitely for the kids. Since Easter is around the corner, I wanted to share an easy recipe you can make for your kids, or use as spring time party favors; you can put some of this popcorn into cellophane bags with a cute decoration. Most of all, I wanted something easy for Easter, and that children could help prepare. Mine had a lot of fun mixing in the sprinkles and candy.

All you need is popcorn, white chocolate (the baking kind), sprinkles, mini marshmallows (these are the bunny tails), any small candy of your choice. I used candy coated peanut bits I found at the supermarket, but you can use M&M’s, for example. If you want an extra pop of color, you can also drizzle colored Candy Melts at the end. When you finish preparing this recipe and you’re letting it set on the baking sheet, drizzle  evenly with melted candy melts as a finishing touch.

As for the amount of candies and sprinkles, it’s up to you. I used the whole 35 gram bottle of sprinkles, and about ½ a cup of the mini candies. These aren’t excessively sweet, considering the amount on candy you’re putting in. The popcorn helps balance the sweetness.

Helga

Easter Bunny Tails Popcorn
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Dark Chocolate Popcorn

On Fridays we usually have ladies’ night with my daughter, which means we snuggle in bed in our PJ’s with goodies and a Disney movie. Last Friday we spent part of the afternoon making these chocolate popcorn. We made them on the stove-top because she likes to watch and hear them pop, and I like that they are all natural, for that occasion we wanted to make a sweet version, but honestly I didn’t feel like making caramel popcorn. I wanted something simpler, something like chocolate popcorn, and this recipe using dark chocolate seemed just right.

The only thing I did different is that I tossed the melted chocolate into the popped corn in three batches, to ensure an even coating. I did pop a little more popcorn than the recipe called for, but the next time, I would melt 6-oz. of chocolate instead of the 4-oz. on the recipe. I would also add spices like cinnamon and cayenne pepper, for a grown up version. I did have some pink salt on hand, and since I was going to share this with you, I went fancy and used it.

As for the method of making popcorn on the stove-top, I have used the one found on Simply Recipes, which turns out is the one used as a reference by many other blogs. It works very well, so I don’t think I’ll be looking for another methods. Oh, and you should note that I didn’t add salt to the popcorn, because I was making a sweet version that has its own salt specifications. But if I were making regular popcorn, I would have added a teaspoon of salt in step 2, and some melted butter at the end, giving it a good toss.

Helga

Dark Chocolate Popcorn

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Pico de Gallo Salsa

Summer is finally making an appearance! Which means outdoor activities on warm and sunny days. When this weather starts up, we get in the mood to grill with our friends. How about you? With that in mind, we looked for a recipe we could use as an appetizer to snack on, and this was the perfect one. The mix of fresh veggies, the heat of the jalapeños and the softness of the avocados and black beans with crisp tortilla chips are a treat for your taste buds. It is also ideal to serve with eggs at breakfast, or as part of the fixings for a delicious hot dog.

Pick red tomatoes that are ripe, but still firm, so they are easy to dice. Avocados should also be firm so they are easy to cube. We have a tip for you regarding the onion: We love it, but we don’t want dragon breath hours after enjoying this salsa, so what we did is before starting to chop the veggies, we set a small pot with boiling water. When the onion is chopped, put it in the boiling water for no more than 3 minutes. Then drain it and pass it under running water to cool it down. This technique will minimize the potency of the onion. In the same way, you can take the heat out of jalapeños. First, protect your fingers by coating them with vegetable oil, or your skin may burn. Take away the seeds and veins, cut them lengthwise and let them boil for 3-4 minutes. That’s it. You can enjoy the flavor without suffering with the heat.

To prepare our Pico de Gallo Salsa we used some equipment we found at Cemaco‘s kitchen department. We love these wooden bowls with matching utensils, they are ideal to serve recipes like this one and give a colorful summer vibe to our table. Have you checked out their summer catalog? We have our eye on a glass pitcher for an upcoming post!

Helga & Kitty

Pico de Gallo Salsa

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