Friday, December 21, 2012

Friday Foodday

Happy Friday lovebugs, and I wish you a very Merry Christmas! I'll be home in Pennsylvania with my family and I hope you have safe travels and get some good love from the ones closest to you.

Chocolate Dipped Marshmallows
c/o Great Eats with Pete

12 oz of your favorite chocolate (I used dark chocolate chips)
2 bags of large marshmallows
Dusting sugar(s)
Place chocolate in a double boiler (or a heat proof bowl over simmering water, make sure the bowl doesn’t touch the water). Stir the chocolate occasionally until the chocolate is melted and smooth.
Dip the marshmallow top in the melter chocolate. Allow excess chocolate to drip off the top. Then dip it in the dusting sugar. Place it on a baking sheet covered in parchment paper with the chocolate facing up. Continue until all marshmallows are dipped in chocolate and sugar. Allow to chocolate to harden. (Do not put it in the refrigerator the marshmallows will become hard.)

Peanut Butter Carmel Corn
3 bags natural popcorn, popped (standard size bags, not mini)
1 2/3 cups brown sugar
1 2/3 cup light colored corn syrup
5 tbsp butter
1 tsp salt
1 cup creamy peanut butter
2 tsp vanilla

1- Preheat the oven to 250.
2- Grease 2 9x13 dishes with cooking spray. Pour the popcorn evenly into the dishes and set aside.
3- In a small saucepan heat the sugar, syrup, butter, and salt. Cook about 3 minutes, then remove from the heat. Stir in the peanut butter and vanilla, stirring until completely melted.
4- Pour the peanut butter sauce evenly over the two pans of popcorn. Gently stir to coat.
5- Bake 1 hour, stirring every 15 minutes. Once done allow it to cool completely, then break the popcorn into pieces.

Homemade Crullers
1/2 cup butter
1 cup water
1 cup all purpose flour
1/2 teaspoon salt
4 eggs
vegetable oil, for frying
for the glaze--
2 cups powdered sugar
2 tablespoons milk
1/2 teaspoon vanilla
1/4 teaspoon lemon extract {optional}
Bring butter and water to boil in a small pot. Once mixture comes to boil, stir in flour and salt until combined. Remove from heat and cool 3 minutes. Crack eggs into a small bowl. Mix eggs into warm mixture one by one until completely batter is completely smooth. Transfer to piping bag with large fluted tip and pipe into circles on parchment paper lined baking sheets. Place into freezer for 30 minutes. Pour vegetable oil into large pot with high sides so there's at least 3 inches of grease. Heat oil to be between 325-350 degrees. While oil is heating, stir all ingredients together for glaze until smooth and runny...but not too runny! Drop frozen crullers one by one into hot oil and fry about 1 minute per side or until lightly golden. Remove to paper towel to drain and then immediately coat in glaze. Place onto cooling rack to let excess glaze drip off. After 40 minutes or so, the glaze should harden onto the crullers. Best served warm, immediately out of the glaze.


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Hey lovebug! Thank you so much for you comment. I just loved spending time with you and I hope you come back again soon! TCB.