One thing I love to do besides writing is baking. Especially baking things that involve chocolate. There are also gonna be recipes that aren't chocolate based, so I hope you enjoy this. All of the recipes, videos and music attachments go to the orig...
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Halloween Candy Bark Ingredients 3 cups bittersweet chocolate chips 2 cups assorted candy, cut into bite size pieces Directions 1) Line a baking sheet with parchment paper. 2) Melt the chocolate chips in a double boiler or in the microwave, stirring until smooth. 3) Pour the chocolate onto the parchment paper, and using a spatula, spread it into an even layer about 1/4-inch thick. Sprinkle the chopped candy on top of the chocolate then place the baking sheet in the refrigerator to chill for 30 to 45 minutes until the chocolate has fully hardened. 4) Remove the bark from the refrigerator and carefully slide it onto a cutting board. Cut the bark into irregularly shaped pieces. Serve immediately or store in an air-tight container in a cool place.
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Caramel Corn Ingredients 2 bags popped popcorn 1 cup brown sugar 1/2 cup light Karo Syrup 1/2 cup butter 1/2 teaspoon salt 1/2 teaspoon baking soda 1 teaspoon vanilla 1/2 cup white chocolate 1 tablespoon coconut oil or crisco sprinkles Directions 1) Preheat oven to 250 degrees. Generously spray a large shallow pan with nonstick cooking spray. 2) In a large saucepan, combine brown sugar, karl syrup, butter and salt on medium heat. 3) Continue stirring until mixture begins to boil. 4) Once boiling, stop stirring and cook for an additional 5 minutes. 5) Pour popped popcorn into shallow pan. 6) Remove pan from heat and add vanilla and baking soda while stirring. 7) Carefully pour caramel over popcorn and stir to coat all popcorn. 8) Bake in preheated oven for 1 hour, but stirring the popcorn every 15 minutes. 9) Allow to cool (popcorn will harden once cooled) then break apart. Melt white chocolate and crisco or coconut oil in the microwave for 1 minute. 10) Remove from microwave and stir. If it is not smooth, reheat in intervals of 15 seconds, stirring in between each interval. 11) Pour melted chocolate into a sandwich bag and snip the corner. Drizzle chocolate over popcorn then sprinkle with sprinkles. 12) Store in an air tight container for up to 1 week.
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Caramel Apples Ingredients 12 crisp apples 1⅓ c. dark corn syrup 1⅓ c. granulated sugar 1⅓ c. light brown sugar 1⅓ c. heavy cream ¼ tsp. salt 3 tbsp. butter ¾ tsp. vanilla extract Directions 1) Line a baking pan with a generously oiled sheet of parchment paper. Push a candy apple stick into the core of each apple. 2) Combine the syrup, sugars, heavy cream, and salt in a large saucepan over medium-high heat. Simmer until the mixture reaches 270 degrees F – about 15 minutes. Remove from heat, stir in the butter and vanilla. Let cool for 6 to 8 minutes, until caramel thickens to a toffeelike consistency. 3) Dip and gently swirl the apples into the caramel and place on the prepared baking sheet. Let cool completely.
