Cinnamon Bun Popcorn

This is so easy & so yummy! 

The recipe is from Our Best Bites

12 C popped popcorn (about 1/2 C kernels)

1 C pecan halves, roughly chopped

1 C brown sugar

3/4 t cinnamon*

1/4 C karo syrup (or honey makes a good substitution)

1 stick real butter (1/2 C)

1t vanilla

1/2 t baking soda

3 squares almond bark (about 4 oz) (I used melted white chocolate chips)

Preheat oven to 250 degrees

Place popcorn and chopped pecans in a large bowl and set aside.

Combine brown sugar and cinnamon* (I didn't use quite this much cinnamon. Again, I think it's the pregnancy, so adjust it to your taste and liking) in a 2 liter capacity microwave safe bowl. Mix well. Chop butter into chunks and place on top of sugar mixture. Pour corn syrup over the top of everything. Microwave on high for 30 seconds and then stir to combine. Return to microwave and heat for 2 minutes. Remove and stir and then microwave for 2 minutes more.

Remove from microwave and add in vanilla and baking soda. Stir to combine. Mixture will foam and rise. Pour caramel mixture over popcorn and pecans and stir very well so everything is well coated.

Spread popcorn mixture onto a foil-lined jelly roll pan. Place in oven and bake for 30 minutes, stirring every 10 minutes.

Remove from oven and spread out on a large piece of parchment, waxed paper, or foil.

Melt almond bark according to package instructions. Drizzle over popcorn mixture. When almond bark is hardened and popcorn is cool, break into chunks and enjoy!

Old English Toffee

In a large frying pan* place the following:

1/2 lb. butter (please use real butter, not margarine)

5 T. hot water

1 c. sugar

Cook* stirring constantly until light brown color and candy leaves the side of the pan. One of the most important parts of making this toffee is that you don't actually "stir" it. You need to use a paddle or a flat spatula.*  Don't scrape the sides of the pan or it will make the toffee sugary and grainy. You do want to use the paddle to "stir" the toffee from the outside towards the center of the pan. I hope that makes sense.

Once it is the light brown color (it will take a good 10 minutes or so), remove from heat and immediately add 1 t. vanilla.

Pour candy onto parchment paper in a cookie sheet. Break chocolate (I use a king size hershey's chocolate bar)* into pieces and allow to melt on the hot candy, spreading evenly. Sprinkle chopped walnuts on top.

*I got this recipe from a friend. Here are some changes/suggestions: We use a big saucepan, not a frying pan (I think that's what she really meant). We cook it on medium once it starts boiling. It will still boil after you turn the heat down. We use a silicone spatula. She uses a candy bar on top, but we just use chocolate chips. And we also have used almonds on top. This may take a few tries before perfecting, but will be so worth it once you do. If you don't cook it long enough it will be soft. Gary is actually the one who makes it in our house, so if you have questions be sure to ask him :) 

Ginger Squishes

2 1/4 cups flour (divided)

1 cup brown sugar

3/4 cup butter

1/4 cup molasses

1 egg

1/4 tsp salt

1 tsp baking soda

1 tsp ground ginger

1 tsp ground cinnamon

1/2 tsp ground cloves*

Combine all ingredients except 1 cup flour. Mix well. Add remaining 1 cup flour. Shape into 1 inch balls. Roll in granulated sugar and place 2 inches apart on baking sheet. Bake at 375 for 8 minutes. You want the cookies to still be soft, not crunchy.

Pumpkin Cookies

Cookies:
1/4 c. shortening (I used softened butter)
1/2 c. sugar
1 egg, beaten
1/2 c. canned pumpkin (I used my own pumpkin puree)
1 c. flour
2 tsp. baking powder
1/2 tsp salt
1 T. cinnamon (just noticed as I'm typing this that it's T, not t....I only put in one tsp....still super fabulous!!)
1/4 tsp. nutmeg
1/8 tsp. ginger
1 c. chocolate chips (I only used just over 1/2 c. and thought it was plenty...I'm I'm a super huge chocoholic)

Preheat oven to 350. Cream together shortening and sugar until fluffy. Add egg, then mix. Add pumpkin and mix well. Combine all dry ingredients and add to the creamed mixture. Stir in chocolate chips . Drop by spoonfuls onto cookie sheet and bake for about 15 mins (I only needed to cook mine about 12-13 mins, so check before 15)

*Cream Cheese Frosting:
4 oz cream cheese, softened
1/2 c. butter, softened
4 c. powdered sugar
1 tsp. vanilla
dash of salt
3-5 T. milk

Cream together cream cheese and butter. Add powdered sugar, vanilla and salt. Add milk to desired consistency. Once cookies have cooled frost the tops.
*I LOVE cream cheese frosting, but I like to be able to taste the flavor of the cream cheese, so I didn't make my frosting like this. Instead, I beat 4 oz cream cheese, added powdered sugar to desired consistency, added a splash of vanilla. (you could even add milk if you like a thinner frosting or want more of a glaze) Even with my own recipe I had a little left over frosting. If you make the frosting recipe above I suggest you either double the cookie recipe (it doesn't make a lot to begin with) or cut the frosting recipe in half.