Chocolate Popcorn

    Happy New Year All!  Despite some recent changes in my life I do believe this year is going to be a prosperous year.  I have some sweet stuff  in store that I am going to change up here on Never Dessert You.  I cannot wait to share with you guys.  

    Well since this is my first post for the new year, I wanted to share something extra special.  Last night I posted a question on my fan page on Facebook what is their favorite flavored popcorn?  I got  responses from butter, down to kernel popcorn.  My all time favorite is caramel popcorn.  Some people do not like sweet popcorn.  But I see it more of as a candy treat.  It reminds me of the carnival fairs.

    We all know chocolate is always good on whatever you put it on.  So why not on some popcorn? Yes! Finger-licking good.  This is going to make you take several seats.

 

    When my daughter saw this she said "Mommy why you burn the popcorn"?  I laughed and said no Hun, it is chocolate popcorn.  She replied and said "Oh! OK, good, can I have mines please"?  And you know Mommy scored since she made sure she took some to school for her lunch snack.    I will definitely  be making these again but as popcorn balls.

Chocolate Popcorn

Ingredients

4 cups popcorn kernels, popped (you can also use 4 bags of microwave popcorn)
1 cup butter
2 cups firmly backed brown sugar
1/2 cup dark corn syrup
1 tsp. vanilla extract
1/3 cup Dutch  process cocoa
1/2 tsp. baking soda

Directions

1.  Preheat oven to 250 degrees F.  Make sure any unpopped kernels are removed form popcorn.  Place popcorn in a large roasting pan.

2.  In a medium saucepan melt butter over medium heat.  Add brown sugar, corn syrup, and vanilla.  Bring to a boil, stirring occasionally for 5 minutes.  Remove from heat.

3.  Sift together cocoa and baking soda.  Add to sugar mixture, whisking until combined.  Drizzle over popcorn, tossing gently to coat.

4.  Bake for 30 minutes, stirring halfway through.  Remove from oven and spread popcorn in a single layer on wax paper.  Cool completely.  Dig in :)

*Popcorn can be stored in airtight container up to two weeks.

Recipe adapted from Cooking with Paula Deen

Chocolate Crinkles

    

    Hi Desseritas.  The holidays are almost here.  I love this time of the year.  But Christmas has been on my mind and of course I made one of the best Christmas cookies - chocolate crinkles.   

   I love these soft fudge chocolate cookies rolled in a confectioner's sugar.   

    

                                        What is your favorite holiday dessert?

Chocolate Crinkles

4 ounces unsweetened chocolate

1/2 cup shortening

3 eggs, lightly beaten

2 cups granulated sugar

2 tsp. baking powder

2 tsp. vanilla extract

1/4 tsp. salt

2 cups all-purpose flour

1/2 cup powdered sugar

1.  In a small saucepan combine chocolate and shortening.  Heat and stir over low heat until melted and smooth.  Cool for 15 minutes.

2.  In a large bowl combine eggs, sugar, baking powder, vanilla, and salt.  Stir in chocolate mixture.  Gradually add flour, stirring until thoroughly combined.  Cover dough; chill about 2 hours or until dough is easy to handle.

3.  Preheat oven to 375 degrees F.  Lightly grease cookie sheets; set aside.  Shape dough into 1-inch balls.  Roll balls into powdered sugar to coat generously.  Place balls 2 inches apart on the prepared cookie sheets.  Bake about 15 minutes or until edges are just set.  Transfer to a wire rack and let cool.