Spiced Caramel Corn

Great snack for the winter. Very addicitng...enjoy...

INGREDIENTS:

1. Popped unsalted corn - 1 microwave bag or 12 cups
2. Salted mixed nuts or nuts of choice- 1 cup
3. Brown Sugar - 1 cup
4. Light Corn syrup - 1/4 cup
5. Unsalted butter - 1 stick ( 113g or 8 Tbsp)
6. Salt - 1tsp
7. Cayenne powder - 1 tsp
8. Baking soda - 1/2 tsp
9. Cream of Tartar - 1/8 tsp (optional)

METHOD:

1. Preheat oven to 225 deg F. Line a baking sheet with parchement.
2. Place popcorn and nuts in a large bowl.
3. Heat a thick bottomed pan. Add in the butter, brown sugar, corn syrup and salt and bring to a boil. It is a good idea to use a wooden spoon. 
4. Add in the baking soda, cream of Tartar and cayenne powder- reduce heat and stir continuously for about 4 minutes or till the syrup turns an amber colour.
5. Pour the caramel into the bowl with the popcorn and nuts and mix to coat the popcorn well. Be careful in this step as the caramel is very hot and can burn your skin easily.
6. Turn out the coated popcorn onto the baking sheet and bake for about 1 hour or till the popcorn is slightly dry, occasionally stirring the popcorn.
7. Once it is completely cool, store in an airtight jar.

Pinwheel Cookies

Love these cookies! These were one of the first cookies I had ever baked! These are great to make with your kids . Basically a shortbread cookie, one flavored with chocolate and the other vanilla which are rolled into a log, cut in slices and baked. Often I make a double batch and freeze one batch to bake later.


Ingredients:

1. All purpose flour(APF) - 3cups
2. Powdered sugar - 1 cup
3. Room temp. unsalted butter - 1 cup
4. Unsweetened chocolate, melted - 3oz(85 g)
5. Vanilla essence - 1 tsp
6. Baking powder - 3/4 tsp
7. Salt - 1/4 tsp
8. Milk - 1 tbsp
9. Egg, lightly beaten - 1

Method:

1. Sift the APF, salt and baking powder together. Keep aside.
2. Cream butter and sugar till light in colour. Add in the egg and milk and mix.
3. Add in the flour and mix just till it comes together. DO NOT OVERWORK!
4. Divide in two halves. 
5. Add in the melted chocolate to one half and the vanilla to the other half. Knead the doughs separately. Wrap in plastic film and refrigerate for about 15- 30 minutes.
6. Roll the two dough separately into a 1/4" thk slab. Both should be roughly the same shape and size.
7. Place the chocolate layer over the vanilla layer and roll into a tight log. Wrap in cling film and refrigerate for 30 minutes.
8. Preheat the oven to 375 deg F.
9. Cut the log into 1/2" thk. slices. Place on a parchment lined baking sheet and bake for 12-13 minutes till they are just slightly golden brown.
10. When they are cool to touch, remove and let cool completely on baking rack.
11. Store in an airtight jar.