August 17th: s'mores popcorn balls

Yes, this is a real thing! This is like taking a rice krispie square, popcorn, and a s'more and mashing them all up together. In other words: awesome. When I was home in NS in July, I took photographs of many recipes from Mom's cookbooks, and tonight I decided to make this one, from Best Recipes Ever (2):

S'mores Popcorn Balls

10 cups (2.4 L) popped popcorn (about 1/2 cup unpopped)
2 cups (500 mL) pieces (1/2-inch/1 cm) graham crackers, (about 15 crackers)
6 cups (1.5 L) mini marshmallows (you'll need a 400 g bag), divided
1/4 cup (60 mL) butter
1 tsp (5 mL) vanilla

Topping:
2 oz (57 g) bittersweet chocolate, finely chopped

In large greased roasting pan, toss together popcorn, graham crackers and 1 cup of the marshmallows. Set aside.

In large saucepan, melt remaining marshmallows with butter over medium-low heat, stirring constantly, until smooth. Remove from heat. Stir in vanilla. Immediately pour over popcorn mixture; stir with greased spatula to coat.

Let cool enough to handle. With greased hands, form by 3/4 cup into balls. Place on waxed paper–lined tray; let cool.

Topping: In heatproof bowl over saucepan of hot (not boiling) water, melt chocolate. [Or just use the microwave, that's what I did. ;)] Using fork, drizzle all over popcorn balls; refrigerate until set, about 10 minutes.

Turn balls over and drizzle with remaining chocolate; refrigerate until set, about 10 minutes. (Make-ahead: Wrap individually in plastic wrap and store for up to 24 hours.)

Makes about 10.

Notice I didn't take the time to drizzle the chocolate nicely from the tines of a fork.
I scraped it out of the bowl with a spatula.

Neither of my kids was able to finish their popcorn ball.
Next time, I might make them smaller.

October 10th: leftover Thanksgiving feast

This year's Thanksgiving was not much different from last year's, but I made two new things, so I'll share. First up: cranberry sauce. You don't really need a recipe for this; if you buy a bag of cranberries, there will be a recipe on the bag and you can't exactly screw it up. But, for good measure:


Cranberry Sauce


1 cup sugar
1 cup water*
1 bag fresh or frozen cranberries
1/2 tsp grated orange zest
fresh squeezed orange juice, optional*


*If using orange juice, squeeze into a measuring cup, then top with water to reach 1 cup.


Combine sugar and water and/or orange juice in saucepan and bring to a boil over high heat. Reduce heat and simmer for a few minutes, stirring to dissolve sugar entirely. Add cranberries and simmer until cranberries start to burst, about 5 minutes. Stir in orange zest.


Can be served immediately (a bit runny) or cooled and refrigerated overnight, after which time, it will be much thicker.


Serves 10.

We had leftover turkey and gravy on artisan bread, and the same sides as last year: brussels sprouts and sweet potato, as well as the cranberry sauce. 

For dessert, Olivia and I made chocolate marshmallow squares. Last year for Christmas I received Company's Coming 150 Delicious  Squares cookbook, and this recipe comes from it, though I reduce the marshmallow amount just slightly, for better consistency.


Chocolate Marshmallow Squares ("Chocolate Confetti")


1 cup chocolate chips
1/2 cup smooth peanut butter
1/4 cup unsalted butter
200 g mini marshmallows


Melt first three ingredients together in a large pot over medium heat, stirring until melted and well combined. Remove from heat and let cool about 15 minutes, stirring occasionally. Once cooled, add marshmallows and stir to coat them thoroughly. Press into a 9 x 9" pan, lined with foil if desired. Refrigerate until firm enough to cut.


Makes 36 squares.