Thursday, March 8, 2012

Chewy Cinnamon Bear Popcorn

Pink snacks make me happy.  Happiness in an edible form is necessary when you become the mom of the kid who brings politics to preschool. 

Seriously.  That just happened. 

Note to self: Do not let your preschooler watch Super Tuesday ever again.

After today I need a whole crackload of this pseudo happiness.

This is great right after it's made (warm, gooey, and delicious), or several hours later (chewier and clumped together but still delicious).  I think it is best within a day or so, so eat it up quick.
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Chocolate Raspberry Frosting

I am about to tell you a secret that equivocates to treason in blogger bakingdom.

Seriously.  Don't throw rocks at me.

It is this:

I am a big believer in box cake mixes.  

(This is where I need a large black grandma to be like  "Oh No, she Dit-n't!)
 currently taking auditions for that part if you'd like to volunteer

Oh yes I did.

Let me explain. 

Except for specialties like coconut or carrot, box mixes are usually just as good as homemade and take about 1/8 the effort. In my opinion, it's really the frosting that makes that much of a taste difference.

Not to be a snob, but this is why canned frosting in my house just doesn't happen.  Homemade frosting typically takes less than 10 minutes to whip up and tastes a million times better.  It's kind of like a disguise for a cake mix.  Like the opposite of when Lindsay Lohan dresses up as a zombie for Halloween in Mean Girls.  Please tell me you remember that part.

I developed this recipe based on my favorite chocolate buttercream frosting by Williams Sonoma.  This chocolate raspberry version is really great on a plain old Duncan Hines chocolate cake.  It adds just enough raspberry and goes great with a glass of milk.

The candy oil can be found at baking stores or craft stores like Hobby Lobby.

A tip for using the LorAnn candy oils-  The bottles are hard to pour from. They will drip all over the place as you pour.  Just a drop or two makes a BIG difference in taste, so when you are pouring your oil into measuring spoons- do it over the sink and NOT over your recipe.  The last thing you want is to overwhelm your recipe with excess candy oil.  Not that I have experience in that area or anything.

(Seriously it's nasty... it will give you aversions for years)

If you're *really* smart you might want to use a dropper to measure the oil into your measuring spoon so you don't waste any. 
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