Birthday Popcorn!

For my baby's first birthday this past weekend we had a Minnie Mouse theme. Everything was in various shades of pink.  The Menu:  make your own Minnie sandwiches, "Minnie" quiches, crudité with hummus, a huge pile of strawberries, cupcakes and ice cream, and piled high in trifle bowl, pink popcorn. the popcorn was SO easy to make and super tasty. One of my friend said it reminded of her the Mother's brand Circus Animal cookies - both in color and flavor. it is a lovely concoction of salty, sweet and crunchy. I made two batches and combined them in one big bowl for a fun festive look.

INGREDIENTS:
1 bag of microwave popcorn (I used Orville Redenbacher's Naturals, Simply Salted)
6 oz. white candy melts (1/2 a bag)
gel food coloring
1 t. coconut oil (or vegetable shortening if you don't like / have coconut oil)
candy sprinkles

EQUIPMENT:
Rimmed cookie sheet
Silicone baking mat or parchment
Microwave safe bowl

DIRECTIONS:
1)  Pop the popcorn and spread out on a cookie sheet lined with parchment paper or a silicone baking mat.
2)  Cook candy melts in the microwave for 30 seconds. Stir. Repeat, microwaving for 20 seconds at a time until smooth. Add 1 to 2 drops of the gel food coloring plus coconut oil and stir until the food coloring is completely mixed in.

NOTE:  If you are using colored candy melts you do not need to add the coconut oil and food coloring.  Only add the coconut oil if you are adding additional water based liquid, like flavored extracts or food coloring - this will ensure a smooth consistency).

3)  Pour the melted candy melt mixture over your popcorn. Use a rubber spatula or your hands to coat all of the popcorn with the candy melt mixture. I found it much easier to control the popcorn by using my hands - candy melt mixture is warm but will not burn you.
4)  Sprinkle your favorite candy sprinkles or colored sugar. Toss the mixture and sprinkle again to ensure the sprinkles get on every piece of popcorn.
5)  Let cool for 15 to 20 minutes.  You can now dig in! The popcorn will stay fresh for up to 4 days in an airtight container.

You could easily change up colors and flavors using any combination of color food coloring, extract flavors, and sprinkles.

Oh-My-Goodness-Cookies!

Dessert for our family dinner night was so tasty! Maple bacon chocolate chip cookies! Maple, bacon and chocolate in a cookie!! How could these be bad, right? They kind of have the taste and texture of coconut macaroons. We munched on these with some Prager port.  My husband downed several with a glass of milk. I think they would be fabulous with an afternoon latte. Again, how could this be bad??

INGREDIENTS:
(Makes 12-15 small cookies)
2 cups fine ground blanched almond flour*
1/4 teaspoon baking soda
1/4 teaspoon salt
4 slices of bacon (cooked and chopped into small pieces)
1/2 cup chocolate chips
1/3 cup melted coconut oil
1/4 cup real maple syrup
1 tablespoon vanilla
1 tablespoon canned full fat coconut milk

*(I used Bob's Red Mill blanched almond flour - fine. But for an even finer texture, run the flour through a spice grinder or food processor.)

Directions:
1) Fry the bacon until crispy. Cut into small pieces & cool completely.
2) In a large bowl, combine the almond flour, baking soda and salt until well blended.
3) Now add the bacon pieces and chocolate chips to the almond flour mixture. Toss to coat.
4) In a separate smaller bowl, combine and lightly beat together the oil, maple syrup, vanilla and coconut oil.
5) Add the wet mixture to the flour mixture, mixing till well combined. The dough will seem be wetter and grainier than your average cookie dough.
6) Using a cookie scoop, form cookie dough into equally sized balls and place on a parchment or silicone lined baking sheet. Refrigerate for at lest 30 minutes or freeze until ready to bake.
7) Place cookie balls onto a parchment or silicone lined cookie sheet at least 2 inches apart.  Bake at 350 degrees for about 11-12 min.
8) Remove from oven and let cool for at least 5 minutes before transferring.