Caramel Corn

This isn't just any caramel corn, this is the greatest caramel corn you will ever eat.  Crunchy, sweet, buttery, salty, tantalizing caramel corn.  Trust me.  It is life changing.  

• 48 cups popped popcorn (not that microwave crap)
• 3 cups salted Spanish peanuts (optional)
• 2 cups butter or margarine
• 2 lbs brown sugar
• ½ cup dark corn syrup
• ½ cup molasses
• 1 tsp salt
• 2 tsp vanilla

1. Divide popped popcorn into two roasting pans.  Then heat oven to 250°F.
2. In a large saucepan melt butter.  Stir in brown sugar, corn syrup, molasses, and salt.   
3. Bring to a boil over medium heat for 5 minutes, stirring constantly.  Remove from heat and stir in vanilla.  (Word of warning- It will bubble and expand)
4. Pour over popcorn, stirring well to coat evenly.   
5. Bake at 250°F for 1 hour, stirring every 15 minutes.  Cool completely, break apart, and store in plastic bags.  

Yields 48 cups.

Chocolate Buttercream Frosting

I have a tendency to feed people...  I basically live by myself, and I have a small appetite and prefer to eat healthy food, you see. 

Problem is that unsweetened granola,  cookies with dates hidden in them, and such other creatively sweet satisfying recipes just aren't as pretty or fun to decorate. 

So every now and again I like making pretty baked goods- which also usually feature a stick or two of butter- and end up just giving them away to people.  Hence making Funfetti cupcakes (thank you Betty Crocker) with DECADENT RICH FUDGEY frosting.  My mouth is watering just writing about it. 

• 1 cup butter (room temperature)
• 4 1/2 cups powdered sugar
• 1 1/4 cup cocoa powder
• 1/2 tsp vanilla extract
• 1/2 cup milk (I used almond milk) -room temperature is best
• 1 Tbs corn syrup (optional)

1. With an electric mixer or stand mixer cream butter, add powdered sugar, cocoa powder, and vanilla.  
2. Gradually add milk until desired spreading consistency is reached.  If you want a glossier finish mix in the corn syrup.