Tag Archives: Dessert

Want S’more Cake?

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I hope you said yes, because that’s the recipe you’re getting today. Now that the solstice has happened and it’s officially summer, it’s time to get down to business and chow down on some summery food. And what’s more summery than a gooey mess of caramelized marshmallow resting on top of a slowly melting chocolate bar and a crunchy graham cracker square? Not much, that’s for sure.

I don’t remember if I’ve told you about my love for s’mores before, but s’mores and I are pretty much attached at the hip. Okay, maybe not the hip…I think the more accurate statement would be to say that s’mores and I are attached at the cheek. Or the nose. Or the eyelid. Or the hair. Because that’s where s’mores end up whenever I try to eat them like a normal person.

I know s’mores are great while eating around a fire with friends, but I usually only eat s’mores around people I know really, really well. That way, when I’ve got a huge streak of chocolate on one cheek, a smudge of charcoal on my forehead, and marshmallow bits stuck around my mouth, the people I’m with can either 1) tell me to wash my face, 2) walk away from the situation before it becomes too messy and embarrassing, 3) laugh, or if they’re my very, very best friend they can 4) tell me to grab a jar of peanut butter to smear on the s’mores and laugh as both of us get peanut butter all over our hands and faces. My best friend Michelle has visited me at the lake for the past few summers and we always do s’mores together. She’s the genius behind adding peanut butter to a food I didn’t think could get any more delicious, and sticks around while I devour an entire bag of marshmallows by myself. We have a tradition where after we do s’mores we roll around for awhile on my deck until we feel like we’re at least a liiiiitttllee less full and can walk again. S’mores with Michelle are the best.

Sadly, Michelle can’t come see me this summer because she’s working at an amazing camp helping kids. They are so lucky to have her! Even though she’s not here with me, I still crave s’mores. After all, it is summer! The other day, Erik and I went down by the shoreline of the lake with a new friend and roasted marshmallows as the sun set. That s’more session got me wanting, well, s’more! I decided to make a cake version of the popular summer treat to share with the family after dinner. It’s super-duper healthy and tastes like one giant s’more all mixed up and cake-ified (and yes, cake-ified is totally a word). I used bananas as a base so that this cake doesn’t have any butter, oil, eggs, or milk. The bananas give the cake a natural sweetness, and although not too noticeable, the subtle flavor of banana exists under the layers of gooey marshmallows, drizzles of chocolate, and crunchy graham crackers.

We’re going to need s’more of this cake in our house pronto because we ate the whole thing in one night. Served by itself, or with a scoop of ice cream on top, this cake is sure to be a hit in any home. A perk? I walked away from eating this s’more without a single smudge on my face. Take that, s’mores!

S’more Cake
Note: the cake is completely vegan if vegan chocolate is used. The topping is as well if vegan marshmallows are used. Eat up, veg friends!
Ingredients
For the Cake:
3 bananas
1/2 cup crushed graham crackers
2 tablespoons cocoa powder
2 tablespoons sugar
1/4 cup whole wheat flour
1 teaspoon baking soda
1 teaspoon baking powder
1/4 teaspoon salt
1/2 bar of chocolate, crushed into chunks
For the Topping:
6 marshmallows
1 rectangle graham cracker
1/2 bar chocolate
How To
1. Preheat the oven to 375 degrees and spray a bread pan with cooking spray. Set aside.
2. In a large bowl, mash the three bananas until they reach a very smooth consistency. (Or, if you’re fancy and don’t have to resort to smashing down bananas with a puny fork, put the bananas in a food processor or blender and puree.)
3. Add the rest of the cake ingredients (with the exception of the chocolate chunks) to the banana mash. *Note on the crushed graham crackers: make sure you crush them so they almost have the consistency of flour.* Mix very well.
4. When the batter is mixed, fold in the chocolate chunks. Gently stir a few times and then pour the batter into the bread pan. You’re ready to put the cake in the oven; you’ll put the topping on during the last 2-5 minutes of baking.
5. Bake the cake for 25-30 minutes, or longer if needed. You’ll need to check the cake at least every 15 minutes to see how it’s progressing. Or, if you’re like me and anxious to sink your teeth into a slice of rich chocolate cake with toppings that even frosting would be jealous of, check the cake every thirty seconds by turning the oven light on. That’s totally normal, right?
6. Anyway, while your cake is baking, you’ll need to do some prep work to get the topping ready. To do this, slice the marshmallows into thin rounds (I sliced each marshmallow into 4 rounds). Set them flat out on a plate to make them easily accessible for topping the cake.
7. Crush up graham crackers until they’re just slightly chunky. Put them in a bowl. Next, crush up the chocolate bar into small chunks and mix them into the bowl with the graham crackers. Have these toppings convenient and ready for when the cake comes out.
8. When the cake is done baking (again, around 25-30 minutes, or a little longer) go ahead and take it out of the oven and get ready to work fast (leave your oven on). Put all of the marshmallows into rows on top of the cake so that they cover the surface of the cake. Next, evenly pour your graham cracker and chocolate mixture on top of the marshmallows. Put the cake back into the oven and WATCH IT CLOSELY during the next step.
9. Set your oven to broil and glue your eyes to the oven window. Okay, I’m not being serious about gluing your eyes to an oven, but you need to watch it at all times. Don’t walk away for thirty seconds, or even for five seconds. Stay by the oven for the 2-5 minutes it takes for the marshmallows to puff up a little bit and for the topping to brown. Too long on this step and you’ll have all the fire alarms going off in the house and a s’more cake that looks like you set it in the middle of a campfire. Not what you’re going for.
10. Drizzle some extra melted chocolate on top if you’re a choco-holic like me. Then grab the biggest spoon in your kitchen and scoop out a portion for anyone and everyone around you. Trust me, they’ll all want s’more.

Snacker Day Saturday: 6/02

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There’s nuttin’ butter than a cold treat on a hot day. In these summer months, everything starts tasting better frozen. Frozen grapes, frozen spiced orange slices, frozen popsicles. You name it, it’s almost always got a shot at tasting better frozen when the temperatures hit over 100. Well, we’re not quite to that temperature here yet, but I’m getting prepared. This means that my freezer right now is loaded with ice cream (typical), and some new little frozen friends that have joined the half-gallon staple of cookies and cream ice cream that resides there.

Did any of you watch the spelling bee the other night? If you did, maybe you caught my spelling mistake in the first paragraph (“nuttin’ butter” should be “nothing better”). Don’t worry, it was intentional but after watching the spelling bee the other night I feel like I am a crummy speller now. When I was in first grade I was entered into my school spelling bee and I got eliminated by spelling the word ‘salami’ wrong so maybe that’s one indication as to why I didn’t ever get entered into the national version of the contest. I couldn’t believe how talented the kids were who were competing!! I’m an English major in college and I can’t hold a flame to their spelling smarts! But nevertheless, my point in telling you this (longwinded, as always) is that I have a treat that is full of Nutter Butters. And cheesecake. And it’s bite sized. And frozen. Whew, it just gets better and better!

On this snacker day Saturday, I bring to you a decadent bite of happiness that is guilt-free, bikini friendly, refreshing, and delicious. And, if you saw the pictures I posted yesterday, I have a use for the leftover cheesecake pudding that you might have on hand. This is one of the least homemade desserts I’ve ever made but that’s alright by me.  It’s simple, versatile, and could be used as a cute party dessert when company is over or just to have on hand in the freezer in case a bad day strikes and you just really need a piece of cheesecake to put a smile back on. There’s really nuttin’ butter than that!

Nuttin’ Butter than Cheesecake Bites
Ingredients
1 snack-package of mini Nutter Butters
1 package fat-free, sugar-free cheesecake pudding mix
1 1/2 cups skim milk
How To
1. Without cracking open the Nutter Butters, use your hands to smash up the cookies while they’re still in the bag. Crush them up as fine as you can.
2. Set out a mini muffin tin and put a liner in each. Then, dump the cookies so they are equally dispersed.
3. Make the pudding by combining the pudding powder with the milk. Whisk for about 2 minutes. It should be extra thick.
4. Scoop pudding into mini-muffin tins and smooth the pudding down. Put the muffin tin in the freezer and wait for the pudding to harden. Then, take out a mini-treat as often as your heart desires and bite into a rich, flavorful snack!

Problem: you have extra cheesecake pudding and not enough muffin tins to hold it all.
Solution: grab a few mini Chips Ahoy cookies and gently smash the pudding between two cookies. Bam. Instant itsy bitsy whoopie pies!

Variations: you could pretty much use any flavor of pudding and any “crust” to make these desserts. Use what you have on hand (or have a hankering for) and get creative! Oreo crust with vanilla pudding? Graham cracker crust with butterscotch pudding? Vanilla wafers with banana pudding? I could go on and on and on. What are some of your great ideas for these little treats? Another suggestion: make a bunch of different kinds and then serve them to guests as a sort of tasting party for dessert! I think I might have to try that sometime soon!

Hope you enjoy these little cheesecake bites. I certainly am. A perfect pairing with a snack as luxurious as this one? How about reading this blog. I came across it yesterday and think it’s one of the coolest blogs I’ve seen out there. Two friends contribute their greatest talents (creativity in photography and writing) to produce a blog about making delicious food, photographing it, and telling a story about it or related to it. It’s a fresh take on food, writing, and the two elements combined. Plus, the photography and writing are both gorgeous so I urge you to take a little time while you’re snacking to check the blog out!

Have a great snacker day Saturday! See you soon with a recipe for creamy pie that’ll make you swoon.

Snacker Day Saturday: 5/19

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It’s gonna be a great Saturday if you spend a couple minutes in the kitchen whipping these up. Yep, you heard me right – a couple minutes for a perfect sweet and salty snack that’ll blow your tastebuds right out of the kiddie pool and into a lounge chair in the sunshine where they belong. Bonus? They’re so cute that if you managed not to inhale them all straight after making them, they’d be perfect to bring to a summery barbeque, a memorial day picnic, or just as a little snack to pass around during a late-night summer movie with the family. Another bonus? You probably have all the ingredients in your pantry.

Summertime always reminds me of s’mores, which kind of inspired this snack. My brother and I used to sit out in the backyard on fallen logs and roast a bag of marshmallows each over our homemade firepit. I’d brave swarms of ticks and chiggers in the high grass just to find the perfect roasting sticks while my brother fanned the flames. Once the fire simmered to the point in which little coves of scorched logs trapped heat, and we were able to lightly brown our marshmallows by simply twisting our sticks a couple times, we’d break into our bags and start chowing down. And I wasn’t joking when I said we ate a bag of marshmallows each.

Now I know you might be thinking, what do s’more have to do with this snack? There aren’t any graham crackers. Or marshmallows. Or flickering flames lapping up a creamsicle sky. Truth is, I’ve never loved graham crackers. My favorite way to eat marshmallows over a fire is to stuff a marshmallow with a thin sliver of chocolate and then smear peanut butter all over the outside of it after it finishes roasting.

Since my house is currently being rebuilt (it was hit by a tornado), I don’t really have access to our usual firepit. I almost bought marshmallows at the store the other day but it felt wrong to eat them before puffing them up and adding a crispy outer layer to them in the flames. So I did what I do best: I switched up a recipe so it is almost unrecognizable. Case in point – traditional s’mores: graham cracker, chocolate, marshmallow. My revamped summer snack-attack version: pretzels, peanut butter, banana, chocolate. This snack is s’more like in its’ layers, chocolate-laced character, and satisfying sweetness. Oh, and in crowd-pleasing abilities. Trust me, everyone will swarm to these snacks like flies to the sticky-sweet chocolate bars that always melt near the flames. I like to think though, that they’re a little better than s’mores, if only because of the fact that they are nutritionally superior. These nibbles are filled with potassium, protein, and antioxidants. So go ahead, get snackin’!

PB&Choco Banana Pretzel Bites
Ingredients
1 banana
7 pretzels (+1 for sprinkling)
2 tablespoons chunky peanut butter
.5 oz dark chocolate
How To
1. Set out 7 pretzels on a small plate.
2. Spread the peanut butter evenly on each pretzel.
3. Chop the banana into 7 sections (be sure to cut off the two ends of the banana and eat them or discard them – don’t use them on the pretzels). Top each PB covered pretzel with one slice of banana.
4. Place the dark chocolate on a microwave safe plate or bowl and put it in the microwave for 30 seconds. Check on the chocolate and stir a little bit. Then, put the chocolate back into the microwave for another 15 seconds and check on the chocolate. If necessary, microwave for 10-30 seconds more, ensuring that you don’t burn the chocolate.
5. Once the chocolate is melted, spoon a little bit on the top of each banana. Smooth it out and let the chocolate start to harden. While it’s hardening, crumble a pretzel into very small pieces and sprinkle the pretzel on top of each chocolate topping. Then, let the chocolate harden for a while, or just eat the pretzels as is. Either way, I guarantee you’ll want s’more!

So I know I usually recommend a short story or poem, but today I have a little something different to share as far as reading materials go. Yesterday I blogged about a sweet potato and apple casserole that Jane Brody included in her book Jane Brody’s Good Food Book. I’ve been reading the opening chapters of the book that details a nutritional outline of what humans need and how Brody believes these requirements are best met. She includes tons of information about foods that seem common but have been neglected because of the introduction of technology, food processing, and various diet-references to certain foods. For example, she talks about white potatoes (and how they are healthy!!), wheat and how it has been stripped of most nutritional properties, and more plant-based methods of attaining full and complete nutrition than what society relies on today. Since I’m so into the book, I figured I’d recommend it as a snacker day Saturday read. Best part about this book? You can read as little as a section per time, or as much as the whole book (which would take you a few days because it’s loooonngggg). Also great? The book has hundreds of healthy recipes at the end that follow the nutritional guidelines she suggests. Hope you have a great snacker day Saturday!

The Hunger Games Meringues

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The moment summer hit, I sat myself down and read The Hunger Games. More specifically, I walked out of my last class of the year, sat down on a bike in the gym, and read until I’d finished the last page and my legs felt like they were about to fall off (totally worth it). After another year full of heavy literature, interpreting single words in the middle of poems, and deducing the meanings of every last detail in historic novels and short stories, I felt I owed it to myself to read something that takes nearly no brain power.

Enter The Hunger Games. Enter addiction. Enter references to Katniss, Gale, Peeta, and Prim into my daily life. I bought the second and third books of the series on a trip to Barnes and Noble (where I also purchased a huge stack of books for literature research I’m doing this summer) and I haven’t stopped reading since.

Today I got the urge to bake and it should come as no surprise that I made something related to The Hunger Games. Since meringues are pretty easy to make, a summery treat, and versatile, I knew that somehow I could adapt them into a Hunger Games related dessert. Here’s what I came up with.

All of you Hunger Games fanatics will probably know what these meringues refer to. Remember Rue? Of course you do. And I made lemon-infused meringues shaped like little yellow flowers in reference to her. Even if you don’t read the books, these light cookies are perfect for any summer events you may have planned.

Especially if you have beautiful farm-fresh eggs given to you by a neighbor just pestering you to use them up.
While I get back to finishing the third book of the series (I can’t believe I’m almost finished with them), feel free to whip these up and snack on them while reading some fun summer books, or share them with a crowd.

The Hunger Games Meringues
Ingredients
3 egg whites
1/8 teaspoon cream of tartar
1/4 teaspoon salt
1/3 cup sugar
1/2 cup powdered sugar
1/8 teaspoon vanilla extract
1 tablespoon lemon juice
15 drops yellow food coloring

How To
1. Preheat the oven to 250 degrees and line 2 baking sheets with wax paper.
2. Using your chilled beater and large bowl (just like I explained in my meringue post) beat egg whites, salt and cream of tartar on medium-high until white and foamy (about one minute). With mixer still running, add sugar in 3 additions (beat for 2 minutes between each addition). After the last addition, beat another 2 minutes until stiff peaks form.

3. Add powdered sugar, vanilla extract, lemon juice, and food coloring. Beat to blend (about 1 minute).
4.  Scoop the meringue into a large freezer bag (try not to stir or mix as you’re scooping) and cut a 1/4 inch hole at the corner of the bag. Pipe 1 inch meringues onto a baking sheet. If you want to try to make them look like small yellow flowers, gently pattern 4-5 small petals and then pipe a small amount of meringue into the center of the petals.

5. Bake at 250 for 45 minutes. Turn off the oven after 45 minutes and let the meringues sit in the oven for at least another 45 minutes (important: DO NOT open oven at all during this time). Remove meringues from oven and let them cool. Then serve and enjoy!

Coming up later this week is a restaurant review about a swanky venue in midtown Tulsa, and a book review that’ll have you running out to a book store to pick it up! Hope you have a great start to your week!

Quinoa Cookies

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I love when desserts are deceptively healthy.

Deceptively healthy?

I’m sure you’re asking yourself if you just read that right. The answer is: you did. Trust me, I love my desserts. If you put a bowl of ice cream in front of me, I’ll make it disappear in a matter of minutes. Chocolate cake? I’ll scarf it down. Cheesecake? Check. Pie? Gone. Brownies? Finished within seconds.

But I don’t necessarily always love how these desserts make me feel after eating them. I hate the feeling of being in a “sugar coma” for hours after indulging in a treat, so I’ve started making little swaps here and there to add a little nutrition to my sweets. I’ve made chocolate cake that’s entirely healthy, soft-serve ice cream by blending a banana in a food processor, made mousse using tofu,  and exchanged apple sauce for sugar in a bunch of recipes that I’ve sampled.  There’s nothing better than digging your spoon into a chocolate concoction that resembles a lava cake and knowing that you’re treating your body right by doing so.

That being said, I believe that everything can be enjoyed in moderation, so I’m not giving up old-fashioned butter ‘n powdered sugar frosting anytime soon!

Today I’m sharing with you a recipe that comes from the creative culinary endeavors of my friend Andrea who you might remember meeting a couple weeks ago in her guest post (she’s also starred on this blog in several other baking posts if that gives you any indication of her talents in the kitchen). I got a text from her today asking me if I wanted to attempt helping her create some sort of quinoa cookie. Of course, I said yes.

She got to work baking as we made dinner, quickly throwing together banana, chocolate, quinoa, and almond meal to whip up an irresistible batter. The ingredients mingled as we dined and then Andrea put the finishing touches on the mix after dinner. This is the recipe she came up with, and it’s outrageously delicious. Also, these cookies are so healthy they could almost be considered a superfood. Your mind and body can feel good about eating this treat!

In honor of the 100th anniversary of the Titanic, the fact that Andrea loves Leo and the Titanic movie, and the fact that it’s hard for me to get these cookies out of my hands, I’m naming them “Never Let Go Quinoa Cookies”.

Never Let Go Quinoa Cookies

Ingredients

1/2 cup uncooked quinoa

1 banana

1/8 cup apple sauce

3/4 bar of chocolate

1/4 cup + heaping 1/3 cup almond meal

1 teaspoon cinnamon

2 teaspoons vanilla

1 teaspoon baking soda

1 teaspoon baking powder (+water)

A pinch of salt

How To

1. Cook the quinoa according to package directions. Transfer cooked quinoa to a bowl and let it cool while you assemble the other ingredients.

2. Mash a banana very well in a medium mixing bowl. Add apple sauce, and quinoa. Preheat oven to 350.

3. Break chocolate into small chunks using a knife. Mix into mixture above. The chocolate should melt upon contacting warm quinoa, but if it doesn’t, pop the mixture into the microwave for a few seconds to melt the chocolate into the other ingredients.

4. Add almond meal, cinnamon, vanilla, and salt. Stir well.

5. In a small bowl or measuring cup, mix 1 teaspoon baking powder with a little bit of water and let the mixture fizz. Then add baking powder mixture and baking soda to the batter. Stir well.

6. Grease a cookie sheet and scoop batter onto the cookie sheet using a small spoon. Put the cookies into the oven for 20 minutes at 350 degrees, checking them to make sure they don’t burn. If you’d like a crispy exterior to your cookie, let the cookies broil on high for 1-4 minutes (depending on the strength of your oven and your desired level of crispiness). Be CAREFUL if you use the broil function on your oven.

7. Once your cookies are baked, take them out of the oven and enjoy a wholesome treat!

These cookies are great for dessert, as a snack, or even as breakfast! They’re packed with healthy ingredients that will fuel your body all day long. Try dunking them in some coconut milk for an extra rich snack packed with healthy fats. Thanks, Andrea for a great recipe!

Ich habe einen German Chocolate Cake. Vegan. Ya Vole. [Guest Blog Post]

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Ladies and gentlemen, you’ve seen her face on this blog several times, witnessed her baking and measuring when I deemed myself too incompetent, and heard tales of her genius concoctions in the kitchen. It is my pleasure to formally introduce you to your guest blogger today, Andrea! She’s a girl who loves broccoli as much as she loves the earth, has a sweet tooth for chocolate and saving all of the animals in the world, and devours grapes with as much gusto as she does an informative book about topics she’s passionate in. A runner, five-finger-wearer, unique-necklace-owner, vegan, tree-lovin’, baker-extraordinaire, Andrea is my cherished friend and cooking partner in crime. So without more gab from me, here’s Andrea’s inaugural post in the blogging world! Enjoy!

Hi I’m Andrea and I’m nervous to be writing this post.

So nervous that I made this cake in December and have been putting it off ever since. I’m obviously honored to be guest blogging on my favorite blog and don’t want to let my friend Jacqueline down!

Being vegan, I surprisingly do indulge in a lot of cakes, cupcakes, cookies, and milkshakes. They are all obviously delicious, but usually just the staple flavors. Chocolate, vanilla, peanut butter… So when I saw a recipe for a vegan German Chocolate Cake in a new cookbook Jacqueline got me for my birthday, I knew it had to be made.

I wasn’t with my favorite baking crew (my roommates) because it was winter vacation so we couldn’t indulge in licking the frosting spoons together but I’m glad I finally get to share my cake success now!

The ingredients were gathered around, the cakes were baked, and I was ready to assemble!

Can you tell what I was going for here? Making the chocolate cake look like soil that is growing the grass from the bag of sugar? Yeah, obviously I just got a new camera and thought I was being super artsy.

What a great excuse to use the little Mr. Frosty cake stand.

Where is that missing piece you ask? Obviously I had to have a piece before the photo shoot. When it comes to chocolate, my patience is about ZERO!

This recipe is from Mama Pea herself in her cookbook Peas and Thank You. It is definitely one of my favorite cookbooks ever, Mama Pea has yet to disappoint! To get this recipe for German Chocolate Cake and read Mama Pea’s blog for yourself, check this out!

These are just some more pictures I took with my new camera on New Years Eve. What a great way to ring in the New Year.

It’s obviously not even close to New Years anymore, but there really is no wrong time to make a Vegan German chocolate cake and hang out at the beach!! The first day of Spring is coming up, though! I think that’s always the most exciting season change. It’s only going to get warmer from here!

Have a great Spring, however you ring it in!!!

Andrea

Popping the Question

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Engagement? Nah.

I have a better question to pop.

What should we eat for dessert?

This is a question that Andrea and I pondered after finishing delicious meals. We sat in our dining room and visions of sugar-plums danced in our heads. Actually, I lie. Visions of anything chocolatey danced through our heads.

We began throwing out ideas: brownies, cupcakes, a banana creation. You know, the usual. But we just weren’t feelin’ it. Instead, we made something more perfect than we ever could’ve envisioned. Something salty and sweet. Something vegan. Something different but irresistible.

Okay, okay, I’ll get to the point and ask you, what should you eat for dessert?

This.

I’m going to pretend I can tell fortunes for a second and go ahead and let you know that this is in your future. The ingredients are simple, the taste is out of this world, and it’s the perfect food to snack on, enjoy for dessert, and share with friends. Andrea and I think so, and we know you will too.

And if this picture hasn’t convinced you to go ahead and try making this popcorn, maybe this little song about it will encourage you to do so.

Pop! Goes the Popcorn!
(sung to the tune of Pop! Goes the Weasel)
A half a cup of yummy kernels
Half a cup of chocolate
That’s what you need for this treat
Pop! Goes the popcorn!

Don’t worry, I won’t quit my day job to start a song-writing career, but the punniness of the song was too much to resist. So, without further ado, here’s the recipe to our popcorn concoction!

Caramel Chocolate Popcorn

Ingredients

For the popcorn:

1/4 cup of popcorn kernels (or 1/2 cup of popcorn kernels, depending on how much you want the popcorn to be coated)

1-2 tablespoons oil

1/2 teaspoon salt

For the caramel sauce:

1/2 cup xylitol

1 teaspoon agave

For the chocolate drizzle:

1/3 cup chocolate chips

How To

1. In a small pan, combine xylitol and agave. Stir for 5-8 minutes over medium heat, watching it carefully. Take off the burner when it becomes a beautiful caramel color. At this point, it will be really liquidy so pour the contents of the pan into a small bowl and then place it in the fridge. For more instruction, go to this blog which is where I found the recipe. Thanks, FoodieFiasco!

2. While the caramel starts to get a bit more gel-like, start popping the popcorn. Add 1-2 tablespoons oil (or enough to lightly coat all kernels) and the kernels to a large pot. Ensure that you put a lid on the pot before you begin attempting to pop the kernels. Heat over medium-high heat until most of the kernels have popped. Transfer the popcorn to a bowl.

3. Put chocolate chips into a microwave-safe bowl and microwave them for 45 seconds. At this point, check them and stir. If they are fully melted at any point during this process, drizzle the chocolate onto the popcorn. If they aren’t completely melted, put them in for 15 additional seconds and then check them again. Repeat process until you get melted chocolate. Ensure that you don’t burn the chips-this can happen easier than you might think!

4. Grab the big bowl of popcorn and sprinkle 1/2 teaspoon salt on it. Then, drizzle chocolate all over the popcorn, mixing as you do it. After that, drizzle the caramel and continue to mix. Mix popcorn carefully (as not to break too many pieces) and then let it sit for a little bit while the chocolate hardens. Or, if you’re like us, start eating popcorn by the spoonful while it’s still warm. If your chocolate isn’t hardening, you can go ahead and pop the bowl into the fridge for 10 minutes. The popcorn won’t get stale and the chocolate will firm up.

5. Dig into this treat!! Hope you love it as much as we do!!