Candy Cane Popcorn
Sweet Holiday Treats
This time of year, I love making Candy Cane Popcorn. I found this recipe a couple of years ago and I could have sworn I put something up here about it, but I haven’t been able to find it, so…
If you google it, you’ll find a ton of recipes. But this is one that I like, with a few differences.
CANDY CANE POPCORN <– that’s from All Recipes. They have you keep the popcorn in a bowl after you’ve mixed the white chocolate and the peppermint in.
I like spreading it out on a cookie sheet…and I confess I add a little smattering of sea salt to it. Oh, and I cook it on the stove in oil…no air popper at my house, so there you go. And you know what? It’s still JUST as tasty.
Decadent Hot Chocolate
Another thing I love this time of year is Decadent Hot Chocolate. I HAVE written about that here before, but I truly believe it’s a concoction worth sharing. So here’s that other post.
I had the best hot chocolate ever in February 2005. Hubby and I were in Paris for our anniversary, and we stumbled on this patisserie on the Isle de St. Louis on a chilly morning.
The scent of chocolate permeated the air. We didn’t even think of resisting its call. So, as we sipped our chocolate (to DIE for), hubby prowled around and found the recipe, hand-written, on a card by some chocolates. So he copied it.
One memorable morning, when Paris was a distant memory, he made me this Decadent Hot Chocolate, and I was pleased to remember, yet again, what a lucky girl I was to have married him.
The recipe is below…but be careful. You can tie people to your side with this hot chocolate. On no account (if you’re single) should you give out the recipe…
1 cup high quality 60% cacao chocolate (I use Ghiradelli – but regular choc chips are fine) 4 cups milk, 3 Tlb powdered baking cocoa (Again, I use Ghirardelli), 3 Tlb white sugar, 1 cup heavy whipping cream.
Put chocolate in a pan, and add just enough milk from your 4 cups to float the chips a bit. Heat until chocolate is melted through, stirring the entire time. Once melted, add the rest of the milk a little at a time, keeping the heat on medium (don’t boil!). Then add the powdered cocoa, one Tlb at a time, whisking it in. Do the same with the white sugar. Once that is incorporated, slowly add the 1 cup heavy whipping cream, stirring the entire time. Continue to stir until the chocolate is hot again. Then drink and be glad you are human!
IF you wish, in the spirit of the movie Chocolat, you may add 1/4 tsp cayenne pepper to spice things up.
Now you know!