Popcorn Balls

I had more fun making these than anything I've made in a long time. I've always wanted to make popcorn balls. I have this faint memory of Christmas time and visiting Santa. After sitting on Santa's lap, my brother and I were given wrapped popcorn balls. They tasted like the most delicious sweetness, with a little salt and crunch. The popcorn balls I made for Abbie's Halloween party came close to this memory, but aren't all food memories unattainable in real life?
I found this recipe on Baking Space. I changed a few things- the recipe calls for margarine. I NEVER use margarine. I think they could have used a little salt as well, 1/4 tsp. maybe? It might be fun to add some different flavors, or nuts, or chocolate next time.

Popcorn Balls
3 bags popped popcorn
3/4 cup light corn syrup
1/4 cup (1/2 stick) unsalted butter
2 tsp. cold water
2 5/8 cups confectioner's sugar
1 cup marshmallows

Lay out parchment paper for your finished popcorn balls. In a saucepan over medium heat, combine the corn syrup, butter, cold water, confectioner's sugar and marshmallows. Heat and stir until the mixture comes to a boil. Carefully combine the hot mixture with the popcorn in a BIG bowl, coating each kernel. Grease hands with butter and quickly shape the coated popcorn into balls.

I used Paul Newman's Natural microwave popcorn. One box has three bags-how about that!
I used mini marshmallows. When you're making the balls, you'll need to work fast- the sugar sets up quickly. When I say grease hands with butter, I mean get 3 tbs. of butter, and get it soft. Every few balls, coat your hands in the butter like you're putting on skin cream.

Halloween Sugar Cookies

Today was Abbie's playgroup's Halloween Party at our house. What fun! The kiddies were all dressed in costumes and there was plenty of sugar to go around. The moms all brought a little something to make goody-bags for the kids, and my offering, as usual, was a monogrammed cookie for each child. I love decorating sugar cookies, and the holidays give me a perfect opportunity. Along with sugar eating and socializing, we had pumpkin decorating and cookie decorating. I made a bunch of sugar cookies in Halloween shapes, some royal icing, and put together some bowls of sprinkles. It took 1 1/2 hours to clean my house after the party, but it was worth it! They had a great time- what kid doesn't like royal icing? I did have to stop Abbie from putting the squeeze bottle directly up to her lips and sucking the icing out. She does decorate a mean cookie, though.

After testing many recipes over the years, I have found that Martha Stewart's Sugar Cookie recipe works without fail every time. Here is her recipe, with my small changes mixed in.

Sugar Cookies
4 cups sifted all purpose flour
1 tsp. baking powder
1/2 tsp. salt
1 cup (2 sticks) unsalted butter, room temperature
2 cups sugar
2 large eggs
2 tsp. pure vanilla extract (good vanilla)
royal icing (recipe follows)

In a large bowl, sift together flour, baking powder, and salt; set aside. In the bowl of an electric mixer fitted with the paddle attachment, cream butter and sugar on medium speed until light and fluffy. Beat in eggs and vanilla until combined.
With mixer4 on low speed, gradually add flour mixture, and beat thoroughly until combined. Divide dough in half, and shape into disks. Wrap in plastic wrap and chill until firm, atleast 1 hour. Place cookie sheets lined with Silpat baking mats or parchment in refrigerator as well.
Preheat oven to 325 degrees. Remove dough from the refrigerator to temper slightly.
Roll out dough to 1/4 inch thickness. Cut into desired shapes, then place cookies on chilled baking sheets. Place baking sheets with cookies back into the refrigerator for 10 minutes. Transfer baking sheets to oven, and bake until edges are starting to brown, 15-18 minutes, rotating sheets halfway through baking. Leave cookies on sheets 2-3 minutes after taking them out of the oven. Transfer cookies to wire racks to cool completely. Decorate as desired with royal icing.

Royal Icing

1/4 cup meringue powder
1/2 cup water
4 cups confectioners sugar
1/4 tsp. lemon extract (optional)

In a small bowl, beat together meringue powder and water until soft peaks form. Stir in sugar until fully incorporated. Add vanilla. Add water as needed to adjust consistency.

I put leftover dough in the freezer before I roll it out again. Try not to roll the dough out too many times, it makes the dough tough.
I bake each cookie sheet separately in my oven; 7 minutes, rotate, then 8 minutes.

Chocolate Skeleton Cookies

Many of the things I bake are for my daughter, Abbie. Two things are accomplished here- I get to bake, and I have a willing party to eat what is prepared. These cookies are going to the pumpkin patch tomorrow with Abbie's playgroup.


I've seen several recipes for Skeleton cookies, but most are made with a gingerbread cookie. I used a chocolate cookie recipe from Martha Stewart's Everyday Food magazine, and made a few changes. The cookies are delicious, very chocolatey, like an Oreo. The skeleton bones are royal icing. I had elaborate plans for the bones, but modified my design when I saw how little space there was to decorate. I added a little black gel food coloring to some royal icing at the end to make the eyes and nose.


Chocolate Skeleton Cookies
1 1/2 cups all purpose flour
3/4 cup unsweetened cocoa powder (Droste)
1/2 tsp. salt
12 tbs. unsalted butter, room temperature (1 1/2 sticks)
1 cup sugar
1 large egg
1/4 tsp. good vanilla
1/4 tsp. espresso powder
royal icing (recipe follows)

Preheat oven to 350 degrees. In a medium bowl, whisk together flour, cocoa, and salt; set aside.
In a large bowl, with an electric mixer, beat butter and sugar until light and fluffy; beat in egg. Add vanilla and espresso powder. On low speed, mix in flour mixture. Divide the dough in half and form into 2 disks. Wrap dough in plastic wrap and chill until firm, at least 45 minutes, and up to 2 days.
Chill cookie sheets. Roll out dough to 1/4 inch thick on a floured board. Using a 5 inch gingerbread man cutter, cut out men and place on chilled cookie sheets about 1 inch apart. Chill formed cookies on cookie sheets in the refrigerator about 10 minutes. Bake cookies 10-15 minutes. Cool on cookie sheets 2-3 minutes, then transfer to a rack to cool completely. Decorate with royal icing using a pastry bag with a number 2 tip. once cooled completely. Let icing dry overnight before storing cookies.
Makes 22 cookies.

Royal Icing
1/8 cup meringue powder
1/4 cup water
2 cups confectioners sugar
1/8 tsp. good vanilla (optional)

In a small bowl, beat together meringue powder and water until soft peaks form. Stir in sugar until fully incorporated. Add vanilla. Add water as needed to adjust consistency.