Biscoff and Toffee Popcorn

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Do you like Biscoff? I just love it! I keep waiting for the time I am grocery shopping, and I don't buy 2 jars! I think it is clearly on it's way to being an obsession for me. So I guess I will have to feed this craziness until it stops. It's the only thing I can do!  :) I am also loving toffee and popcorn right now, so I thought I would put them all together, and make the ultimate treat! So, yum!

Biscoff and Toffee Popcorn

2 bags of popped microwave Popcorn

1 cup of Biscoff Spread

1/2 cup of Heath English Toffee Bits

Melt the Biscoff in a double boiler...

 until it is smooth.

Pop your popcorn, 1 bag at a time.

It is easier to control when you are mixing the popcorn.

 

Pour the melted biscoff over the popcorn,

 Mix the biscoff and 1 bag of popcorn together.

After the first bag is mixed together, add the other bag in.   

 Add the toffee bits and mix in.

 Spread the popcorn into a large pan, spread it out so it can dry.

After it is dry, munch out and enjoy! 

Thanks for joining me today!

Stop by again!

Best Banana Muffins Ever !!

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It is time for Secret Recipe Club reveal today, and this month I was assigned the blog, Eliots Eats. If you haven't read this blog yet, please do so as soon as you can! Debra is the writer, her husband is her inspiration, and her recipes are amazing! For the second month in a row, I choose a Banana Bread recipe. I didn't do this on purpose, but when I saw Debra's recipe for The Best Banana Bread Ever, I had to put it to the test. Another thing I love about this recipe? Coconut Oil substituted for butter. Oh, so good! I made two changes to Debra's original recipe. I left out the chopped pecans, and I made muffins instead of a loaf. Oh, and yes, they are the best banana muffins, ever!

The Best Banana Bread {Muffins} Ever

1/2 cups coconut oil (in solid form)
1 cup sugar
2 large farm fresh eggs
1 cup mashed bananas (2 or 3)
2 cup flour
1 teaspoon baking soda
1/2 teaspoon fine sea salt

Preheat your oven to 350 degrees.
Cream together your coconut oil and sugar.
 Mix until creamy.

Add the eggs one at a time. Mix until incorporated.

Add bananas and mix well.

In a separate bowl, mix together the flour, baking soda and salt.

On low speed, mix the flour into the coconut oil and
egg mix. Just mix until incorporated. Do not over mix.
Spray mini muffin pan. Bake muffins for 10-15 minutes.
Remove from pan and let cool for 10 minutes.

Enjoy your muffins!

Thanks Debra for a great recipe!
Check out what everyone else made!!

Red, White and Blue Mini Cupcakes

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It's 4th of July! One of my very favorite holidays. I hope you have something fun planned. These cupcakes are easy and quick and they will fit perfectly into your holiday menu! I had fun using the Twizzler red, white and blue licorice strings to decorate.  

Red, White and Blue Mini Cupcakes   

(adapted from BHG)

egg whites 

2 cups all-purpose flour 

1 teaspoon baking powder 

1/2 teaspoon baking soda 

1/2 teaspoon salt 

1/2 cup butter or shortening, softened 

1 3/4 cups sugar 

1 teaspoon vanilla  

1 1/3 cups buttermilk 

Allow egg whites to stand at room temperature for 30 minutes.
  In a medium bowl stir together flour, baking powder, baking soda, and salt; set aside.

  Preheat oven to 350 degrees F. In a large mixing bowl beat butter with an electric mixer on medium to high speed for 30 seconds. Add sugar and vanilla; beat until well combined. Add egg whites 1 at a time, beating well after each addition. Alternately add flour mixture and buttermilk to butter mixture, beating on low speed after each addition just until combined. Spread batter into the cupcake liners

  Bake for 20 to 25 minutes. Cool thoroughly on racks.

Frosting

6 oz warm water

5 tablespoons Meringue Powder

1 teaspoon Cream of Tartar

2.25 pounds Confectioners Sugar
Red, white, and blue licorice strings

In a mixing bowl, place the warm water and the meringue powder.

Whisk for 30 seconds.

Add the cream of tartar. Whisk for 30 seconds more.

Pour all the confectioners sugar in the bowl at one time.

Mix on low speed for 10 minutes. Cover with towel to keep frosting fresh.

 Color 1/3 of the cake mix red, and 1/3 of the mix blue.

Add some white cake mix, some red mix, and......

 some blue.

Swirl the colors together.

Bake for 20-25 minutes.  Let cool.

Make your frosting.

 Cut your licorice into small pieces.

Top each mini cupcake with frosting.

Top each cupcake with pieces of the licorice.

Enjoy and celebrate!

Happy 4th of July! 

We are partying here:
Fabulous Fridays!