Tuesday, June 20, 2017

Pizza Popcorn


When I saw a recipe for pizza popcorn in a magazine, it seemed worth a try. And I tell you what - this stuff is tasty!

It's a nice change from the typical-buttered-popcorn taste and it's not sweet like Puppy Chow Popcorn, either.

If you're looking for a way to spice up (quite literally) your popcorn-eating experience, then give this recipe a try!
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PIZZA POPCORN


INGREDIENTS:
  • 1 tsp. dried basil
  • 1 tsp. dried oregano
  • 1/2 tsp. garlic powder
  • 1 tsp. cheese powder (cheese powder from an Easy Mac pack worked well)
  • 12 cups plain, unsalted popcorn
  • 2 Tbsp. butter, melted
DIRECTIONS:
  1. Stir the basil, oregano, garlic, and cheese powder together in a small bowl. Set aside.
  2. Toss the popcorn with the melted butter.
  3. Sprinkle half of the spice mixture over the top and toss it with the popcorn.
  4. Repeat step three.
  5. Enjoy!
Recipe adapted from the American Girl Magazine (May/June 2017 Issue).
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Tuesday, June 13, 2017

Neapolitan Cake


This is the cake version of Neapolitan ice cream, except there's a raspberry layer instead of a strawberry one.

'Nuff said.
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NEAPOLITAN CAKE


INGREDIENTS:
Cakes:
  • 1 box vanilla cake mix
  • 1 box chocolate cake mix
  • 1/2 tsp. almond extract
  • 6 drops pink food coloring.
  • 2 - 3 drops raspberry flavoring (or other "pink" flavor), optional
  • 1/2 cup mini chocolate chips
Frosting:
  • 1 batch of buttercream frosting (I recommend this one.)
  • 1-2 drops raspberry flavoring
  • 4 - 6 drops pink food coloring
  • 1/2 cup cocoa powder
  • 1 Tbsp. milk

DIRECTIONS:
  1. Line, grease, and flour three cake pans and a 12-cupcake pan (the cupcakes are just for the extra chocolate batter).
  2. Preheat oven to the temperature listed on the box.
  3. Prepare the vanilla cake mix as directed. Split the batter into two bowls.
  4. To one half of the batter, stir in the almond extract.
  5. For the pink layer, add the pink food coloring and raspberry flavoring.
  6. Bake each cake as the box directs. Let cool.
  7. While the white and pink cakes are cooling, prepare the box of chocolate cake batter. Split the batter into two parts. 
  8. Pour half the batter evenly among the 12-cupcake pan.
  9. To the other half, stir in the chocolate chips. Pour the chocolate chip batter into the third prepared cake pan.
  10. Bake the chocolate cake and cupcakes as the box directs. Let them cool.
  11. Set the cupcakes aside.
  12. Prepare the buttercream frosting as directed.
  13. Split the frosting into three parts. To a third of the frosting, add 1 drop of raspberry flavoring and 4 - 6 drops of pink food coloring. Set aside.
  14. To another third of the frosting, add 1/2 cup cocoa powder and 1 tablespoon milk. Set aside.
  15. Level each of the three cakes. Lay the chocolate cake layer on the pan and add a thin layer of brown/chocolate frosting over the top.
  16. Lay the pink layer on top of the chocolate cake and add a thin layer of the pink/raspberry frosting over the top. Do the same with the white/vanilla cake and frosting.
  17. Add a crumb coat on the outside of the cake, making sure to match the color of each layer. In other words, spread a thin layer of brown frosting on the bottom third, pink frosting on the middle third, and white frosting on the remaining top portion.
  18. Chill the cake in the refrigerator for about 1 hour.
  19. Take the cake out of the fridge and pipe roses (or other decoration of your choice) onto the cake. A 1M piping tip was used to make the roses.
  20. With any extra frosting you may have, frost the cupcakes. Enjoy!
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