Homemade Popcorn

I’ve been on a make-at-home kick lately so I decided to make my favorite snack – Popcorn!

Popcorn is about the easiest (and cheapest) thing in the world to make yourself, just a little oil, kernels and any desired accoutrements.  For a salty snack, I decided to go simple with a truffle butter popcorn with sea salt.

Truffle Butter Popcorn w/ Sea Salt

4 TBSP Canola Oil
1 cup popcorn kernels
2.5 TBSP butter
.5 TBSP truffle oil
Sea Salt to taste

Put canola oil and kernels in a large sauce pan over medium heat.  Place a lid on the top, slightly cracked to let out the steam.  Kernels should start popping after about 5 minutes.  Don’t remove the lid because these little suckers fly.  A few shot across my kitchen as I tried to snap a photo.

While the popcorn is popping, microwave butter and truffle oil until the butter is melted and runny.  I like to give the pan a shake every now and again to make sure the unpopped kernels fall to the bottom of the pan.  As the pops slow down (less than 1 per second) remove the pan from the heat.  Some kernels may still pop at this point so watch out for flying popcorn.

Dump the freshly popped corn into a large bowl (you might need two).  Drizzle truffle butter over popcorn evenly, mixing with a large spoon.  Sprinkle with a bit of sea salt.

ENJOY!

Spiced Cake Donuts

I have really fond memories of going after church to get donuts with the whole family.  As much as I still love the tasty treats, I’m wise enough to know that they are packing some major sugar/oil/fat content that I really don’t need to be eating.

I’m definitely not a martyr for moderation so my solution to these kinds of conundrums is to try to make it at home.  For this project I managed to pick up a donut pan for a few bucks at the discount store by my office – those big box discount stores are a goldmine for random kitchen utensils.  The only downfall is that they are stocked by chance so I would have grabbed two if they had been there but, alas, I only go the one.

Homemade Spiced Cake Donuts

  • 2 c cake flour
  • 3/4 c white sugar
  • 2 tsp baking powder
  • 1/4 tsp nutmeg
  • 1/4 tsp ground cinnamon
  • 1 tsp salt
  • 3/4 c milk
  • 2 eggs
  • 2 tsp vanilla
  • 1 TBSP shortening
  1. In a large bowl mix cake flour, sugar, baking powder, nutmeg, cinnamon and salt.
  2. Stir in milk, eggs, vanilla and shortening and beat together until well blended.
  3. Fill each donut cup about 3/4 of the way and bake for 8 to 10 minutes at 325 degrees.

Maple Glaze

  • 2 TBSP pure hot maple syrup
  • 1 c powdered sugar
  1. Heat the maple syrup and combine powdered sugar with a whisk until smooth.

Take the cooled donuts and dip them in the maple glaze.  Return to cooling rack to harden.