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