Thursday, June 16, 2011

homemade caramel pop corn with chocolate

1 cop of corn kernels
2-3 tbsp sugar granulated
2 tbsp olive oil
3-4 tbsp shaved chocolate milk and dark (or chopped thinly)
some butter (about 1 tbsp, optional)

1. In a large saucepan, add the oil, 1 tbsp of sugar and popping corn. Turn the heat to medium, cover the pot with a lid left slightly ajar, and shake once or twice.
2. The corn kernels will begin to pop within a minute or two. Once the popping slows to an almost stop, remove the pot from the heat.
3. Sprinkle them with the rest of the sugar adding little by little, while they are very hot, tossing them constantly, so the sugar gets caramelized. (at that point you can add the butter)
4. Sprinkle them with the chocolate bits, ensuring that they are all covered well by mixing them all together.

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homemade pop corn (salty)

for 2

1 cup kernels of corn
1 tbsp olive oil (or corn oil, sunflower oil)
salt to taste

Add the oil, salt and popping corn to the pot. Place the pot over medium heat.
Give the pot a little shake to make sure all of the kernels are coated with oil, and then put a lid on the pot, leaving it slightly ajar so that steam can escape.
Once the popping has slowed to an almost stop (about 5 minutes), turn off the heat. 
Add more butter or salt, if preferred.
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Wednesday, June 15, 2011

whole wheat chocolate chip cocoa tahini cookies

i made these cookies for the first time for my students and they were quite a hit! they didn't leave a crumble...after some days time we were about to have a goodbye party in the private foreign language school i teach and i was asked to make them again. again, everyone was asking me for the recipe, so i thought i should post it here. there you go:

milk and cookies

for about 50 chunky cookies

500 gr whole wheat flour
300 gr unsalted butter
3/4 cup granulated sugar
1 tsp baking soda
1/2 tsp salt
1 tsp vanilla extract
3 large eggs
1 cup slivered almonds (optional)
150 gr milk chocolate
150 gr dark chocolate
200 gr cocoa tahini
3-4 tbsp cocoa powder

preheat oven to 170  C

chop chocolate into chunks.
cream together butter and sugar.
add cocoa tahini.
add baking soda, salt, half the flour and mix well.
add eggs, cocoa powder and vanilla.
add the rest of the flour.
you may need to add some extra flour so the dough is either too sticky nor too hard.
stir in the chocolate chunks.
make balls with your hands and then flatten them a little and put them in a greased flat pan, trying to space them out well because they spread a little while baking.
bake for about 20 minutes.


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