HottKoko81 Profile - (13995670)

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Home Town: Minnesota, USA
Living In: Minneapolis, Minnesota, USA
Member Since: Jun. 2009
Cooking Level: Intermediate
Cooking Interests: Baking, Grilling & BBQ, Stir Frying, Slow Cooking, Mexican, Italian, Southern, Healthy, Dessert, Quick & Easy, Gourmet
Hobbies: Gardening, Boating, Biking, Walking, Photography, Reading Books, Music
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Recipe Reviews 18 reviews
Peanut Butter Popcorn
I have made this a couple times now. First time was to fill X-mas tins as party gifts over the holidays, and now for a summer barbecue/picnic. It's very easy, but as others have suggested, it needs to be baked to prevent soggy, gooey popcorn. I baked it at 250 degrees for 30 minutes, stirring once in the middle. The first time I made it, I didn't think it had enough of a peanut butter taste (tasted too much like caramel corn with a subtle peanut butter flavor, which was fine, but I wanted something more flavorful and different from the caramel corn I had also made). So, the second time I made it, I increased the peanut butter to 1/2 cup and added 1/2 cup of peanuts too, and it turned out perfect! I have popped my own popcorn both times with coconut oil (only the BEST oil to use, and it gives the most amazing flavor). If you like chocolate and peanut butter flavors together, you can drizzle melted chocolate over the mix after it cools, or try what I did, which was to make the Chocolate Popcorn recipe from this site that was submitted by sueb, leave out the peanuts in it, and after both batches cool, mix them together. It makes for a fun mix! Thanks for sharing!

47 users found this review helpful
Reviewed On: May 29, 2010
Caramel Popcorn
I have made it a couple times now. The first time was to fill X-mas tins as simple party gifts for the holidays, and now I made it to bring to a summer picnic/barbecue as a snack. It's extremely easy to make, but can be a little time consuming, especially if you're making more than one batch at a time. Here are a few things I've found to be helpful: 1. I have used both butter and margarine, and both turned out great. 2. I have used both light and dark corn syrup, and both turned out the same, but the dark syrup gives it a little more color. 3. I used large, heavy duty cookie sheets to bake it on, and had no problems. 4. I would recommend spraying your pans with cooking spray and if you want an easy clean-up line them with parchment paper. 5. If you want some of the caramel corn to stick together, make a little extra caramel mixture and drizzle it over the top of popcorn after mixing and placing on baking pans 6. If you are a fan of Poppycock/Fiddle Faddle popcorn, you can add 2 cups of your favorite nuts (almonds, pecans, or peanuts work best). If you make the recipe with nuts, I recommend increasing your caramel mixture to 1 1/4 cups butter, 2 1/2 cups brown sugar, 2/3 cup corn syrup, and 1 1/4 teaspoons vanilla

27 users found this review helpful
Reviewed On: May 29, 2010
Buttercream Icing
This was my first attempt at a buttercream frosting, as well as my first attempt at baking a cake from scratch. I tried the Simple White Cake recipe submitted by SCOTTOSMAN. It all turned out perfectly! I didn't agree with some of the other reviews that the frosting was too sweet...although for some other cakes it might be. I used the full 4 cups powdered sugar, added another teaspoon vanilla, and used 1/2 cup margarine because I didn't have real butter handy. I did use the shortening as the recipe called for, and it tasted great! I think the shortening helps keep the frosting from separating. For anyone concerned about the flavor, just use butter flavored shortening. Thanks for sharing the recipe...will definitely make again!

1 user found this review helpful
Reviewed On: May 10, 2010
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