From Cupcakes to Traditional Korean Food and Everything in Between

No-Bake Caramel Corn

I love caramel corn.  I love how it can be buttery, crunchy, sweet, sticky, and salty all at once.  However, I don’t enjoy having to babysit it.  Constantly checking up on it and stirring is not my idea of a good time, especially since said caramel corn doesn’t even pay minimum wage.

This recipe is completely no bake and utilizes air-popped popcorn without any fancy equipment and takes no more than 15 minutes from start to finish.  Are you in?

 

 

 

 

 

 

5.0 from 4 reviews
No-Bake Caramel Corn
 
Prep time
Cook time
Total time
 
Author:
Serves: 8-10 cups
Ingredients
  • 4 tb popcorn kernels, divided
  • 1 c brown sugar
  • ½ c unsalted butter
  • ¼ c corn syrup/lyles golden syrup
  • ½ ts salt
  • ½ ts baking soda
Instructions
  1. In 2 brown bags, divide the kernels evenly.
  2. Fold over the top 3 times and cook in the microwave for 2-3 minutes. Every microwave is different so it's most important to listen to the POP.
  3. In a heavy bottomed pot, stir the brown sugar, butter, syrup, and salt together. Heat on medium low. You can swirl the pan but never stir. When large bubbles begin to form on the surface, set the timer for exactly 5 minutes. Again, do not stir. When it's ready, the mixture will be a deeper golden brown.
  4. Take the pot off the heat and quickly stir in the baking soda and pour over the popped corn in batches. Toss to coat.
  5. Allow to set for a few minutes then devour.

Love,

Your Squishy Monster ^.~

Gummy Worms

These are so realistic that my in-house taste tester {J} nearly refused to try these.  I lay them on a bed of crushed oreos, spilling out of a tin can and when I jiggled the plate, they almost slithered!  Though after the initial hesitation, J more than happily wiggled each gummy worm into his mouth, especially since root beer is his favorite.  The dark soda splashed with a bit of cream really helped make these look even more realistic but the best part of this recipe is that they’re completely customizable, not to mention, they’re 100% natural with just 3 ingredients.

 

 

5.0 from 3 reviews
Gummy Worms
 
Prep time
Cook time
Total time
 
Author:
Serves: 6-12 Worms
Ingredients
  • ½ c root beer*
  • 2-3 tb agave/honey/sugar {depends on how sweet you want it}
  • 1.5 tb grass fed gelatin
  • 1-2 dozen straws
Instructions
  1. On medium low, dissolve the sweetener in the liquid {juice, soda, etc}.
  2. Slowly sprinkle in the gelatin a bit at a time. Heat and whisk until it becomes slightly thickened and glossy.
  3. Slowly pour into straws that have been bunched together with a rubber band and tucked into a small glass. You can either 1). pour as much as you can using straws that you sealed with heat on one end 2). pour once, allow it to set then pour in the rest, or 3). just use a small pan to set then cut out strips for worms.
  4. Chill for 15-20 minutes and squeeze out the worms. It helps to run it under some warm water first and use a rolling pin to squeeze it out.
Notes
*You can use extracts or soda syrup to boost the flavor.

Happy Halloween!

Love,

Your Squishy Monster ^.~

Cinnamon Roll Cookies

You guys loved my fluffy cinnamon rolls so much that I decided to whip up a bun/cookie hybrid.  Today, I present to you the cinnamon roll cookie.  It’s soft and warm with all the flavors of a cinnamon roll but with half the work and effort.  Can we say win-win?

 

 

 

 

 

 

 

 

5.0 from 3 reviews
Cinnamon Roll Cookies
 
Prep time
Cook time
Total time
 
Author:
Serves: 1 dozen cookies
Ingredients
Cookies
  • 1½ c unbleached flour
  • 1 ts baking powder
  • ¼ ts fine salt
  • ½ ts freshly ground cinnamon
  • 1 stick soft unsalted butter
  • ⅓ c powdered sugar
  • ⅓ c brown sugar
  • 1 ts pure vanilla extract
  • 1 room temperature egg
Filling
  • ⅓ c brown sugar
  • 1½ tb freshly ground cinnamon
  • ¼ ts freshly ground cloves
  • 1-2 tb melted butter
Icing
  • 4 oz soft cream cheese
  • ⅓ c sifted powdered sugar
  • 1 ts pure vanilla extract
  • 2-3 tb room temperature whole milk
Instructions
  1. In the first bowl, sift together the flour, baking powder, salt, and cinnamon. Set aside.
  2. In the second bowl, cream together the butter and sugars for at least 5 minutes.
  3. Add the vanilla and egg.
  4. Slowly incorporate the first bowl with the second bowl. Do not over mix.
  5. Wrap and chill in the fridge for at least 1 hour.
  6. Make the filling by stirring the sugar, cinnamon, and cloves together. Set aside.
  7. Make the icing by blending the cream cheese, powdered sugar, vanilla, and milk together. Set aside.
  8. Lightly flour your work surface and roll the dough out to ¼" thickness.
  9. Brush the surface with melted butter and evenly sprinkle the filling, leaving about an inch of a border all the way around.
  10. Carefully roll the dough as tightly as you can without breaking the dough. It helps if you slip a piece of nonstick material beneath it {like plastic wrap, wax/parchment, silpat}.
  11. Cover the rolled dough with plastic and refrigerate for 20 minutes.
  12. Slice the chilled dough and if time allows, pop the rounds in the fridge for 15-20 minutes as this will prevent them from spreading too much.
  13. Bake the cookies at 350 for 9-11 minutes.
  14. Cool completely and top with icing.

Love,

Your Squishy Monster ^.~

Homemade Cheez-Its

If you enjoy light, flaky, buttery crackers exploding with the goodness of cheddar, this recipe is for you!

 

 

 

 

 

 

 

 

 

 

5.0 from 4 reviews
Homemade Cheez-its
 
Prep time
Cook time
Total time
 
Author:
Serves: 6 dozen crackers
Ingredients
  • 4 oz freshly grated cheese
  • 2 tb cold unsalted butter
  • ¼ ts fine salt
  • ½ c unbleached flour
  • 1-2 tb ice water
Instructions
  1. In a food processor, pulse everything together except the water. Make sure all the ingredients are cold. Keep it in the freezer if you're working on something else.
  2. Slowly tip in the tiniest bit of water and pulse. The less water you use the better.
  3. When a dough has formed, lump it into a ball, flatten out into a disc, and wrap in plastic. Work quickly so you don't melt the butter and chill in the fridge for an hour.
  4. Lightly flour your work surface. Don't use too much flour or your crackers will be dry. Roll out the dough to ⅛-1/4" thick. Cut into squares and bake at 375 for 16-18 minutes. The longer you bake your crackers, the crunchier they will be.

Love,

Your Squishy Monster ^.~

Blood Splatter Cupcakes with Glass Daggers

With a base of moist spice cake and fluffy cream cheese frosting, these get the halloween treatment with sharp glassy candy daggers and lots of gooey splattered blood making them both a trick and treat.

 

 

5.0 from 2 reviews
Blood Splatter Cupcakes with Glass Daggers
 
Prep time
Cook time
Total time
 
Author:
Serves: 2-3 dozen
Ingredients
Spice Cake
  • 1¾ c unbleached flour
  • 1 ts baking powder
  • ½ ts salt
  • 1 ts cinnamon*
  • ½ ts nutmeg*
  • ¼ ts cloves*
  • ⅛ ts allspice*
  • ⅛ ts ginger*
  • ¾ c oil
  • 1½ c brown sugar
  • 3 room temperature eggs
  • ¾ c room temperature whole buttermilk
  • 1 ts pure vanilla extract
Frosting
  • 16 oz soft cream cheese
  • 2-3 c *sifted* confectioners/powdered sugar
  • 1 ts pure vanilla
  • 1 tb heavy cream {optional}
  • ¼ ts fine salt
Glass Candy
  • 1 c granulated sugar
  • ½ c corn syrup
Blood
  • Red jelly
Instructions
  1. In a large bowl, whisk/sift together the flour, baking powder, salt, and all the spices. Set aside,
  2. In a separate bowl, combine the oil and sugar.
  3. Add the eggs, one at a time with the buttermilk and vanilla.
  4. In thirds, slowly combine the first, dry bowl with the second, wet bowl. Do not over mix.
  5. Bake at 350 for 17-20 minutes for standard sizes and 9-12 minutes for mini sizes.
  6. For the frosting, break up the cream cheese and slowly cream in the sifted powdered sugar. Add the vanilla, cream, and salt and cream until fluffy. Frost cooled cupcakes.
  7. Please refer to videos for making the glass candy and assembling the cupcakes.
Notes
*Freshly ground yields the best flavor

 

 

Love,

Your Squishy Monster ^.~

<< Previous Posts