Some times to spice things up we will add stuff in, this almond-joy popcorn is my new go to, and just lightly coats the popcorn giving it a sweet chocolate/coconut taste. You can up the amount of toppings for a much more coated snack.
Almond Joy Popcorn
-5-6 cups of air popped popcorn
-1/4 cup of silvered almonds
-1/4 cup unsweetened coconut flakes
-1 tablespoon coconut oil
-1 tablespoon coconut sugar
-1/2 tablespoon of unsweetened cocoa powder
1. In microwave safe bowl melt coconut oil, then mix in sugar and cocoa powder.
2. Once those are all mixed add in coconut flakes and almonds.
3. In a large plastic container with lid add popcorn and toppings, seal lid and shake vigorously.
-1 quart of heavy cream (you can make this vegan by using one of these recipes)
-1/4 c of powdered sugar
-1/2 cup of pumpkin puree
-1 tsp pumpkin pie spice
-parchment or wax paper
-about 20 gingersnaps
1. In a stand up mixer whip cold heavy cream and on low speed until stiff peaks form.
2. Gently stir in powdered sugar, pumpkin puree, and pumpkin pie spice.
3. Line a 9×9 pan with parchment or wax paper.
4. Either crush the gingersnaps or leave whole, both ways work well! Line the bottom of the pan with half of the cookie crumbs, spread in whipped topping mixture and top with remaining cookies or crumbs.
5. Freeze until firm about 2-3 hours, cut and enjoy! Store remaining slices wrapped in foil in the freezer.
Nothing is quite as cozy as a pot pie on a brisk fall evening. We like to celebrate Halloween throughout the months of September and October so I actually made these just the other night. It might not have been brisk out, and technically it is still the end of Summer, but they were perfect for getting us into the Halloween mood. I had found dark purple potatoes and paired them with some carrots for a very festive pot pie, but you can use whatever potatoes you have on hand, the jack o’lantern faces will festive them up!
Here’s what you’ll need:
-7 oz of frozen puff pastry
-1 Tablespoon Olive Oil
-1 yellow onion chopped
-2/3 cup of carrots chopped
-1/2 cup of yellow squash chopped
-2 cups of potatoes chopped
-1/4 cup of all purpose flour
-2 cups of vegetable broth
-2 cups of fully cooked protein (I like quorn brand vegetarian chicken chunks)
-1 cup of milk (we use almond milk)
-(optional) 2-3 Tablespoons of plain potato flakes
-(optional) 1 egg slightly beaten for egg wash
Remove puff pastry from the freezer and allow to sit out covered with a towel on a cutting board. Preheat oven to 350F and lay out ramekins on a cookie sheet. I used 12 small ramekins for mine, you can also optionally use one large pie plate and create one jack o’lantern face for the top. Find a circle cup that is about the same size as your ramekins for cutting out the faces, or save one ramekin aside for cutting.
Heat oil over medium heat in a Dutch oven or heavy bottomed saucepan. Add veggies and sauté until onions are translucent. Pour flour over veggies and stir until all the veggies are coated, allow to cook for about two minutes. Add veggie broth and allow to simmer until veggies are tender. Add milk and a fully cooked protein (I use quorn brand fake chicken chunks) and remove from heat. Season with salt and pepper. Allow to cool slightly to thicken. If your mixture is still too thin or watery add a few tablespoons of plain potato flakes. Stir the flakes well and allow to absorb the broth before adding any more. Spoon the stew into each ramekin.
Uncover pastry and use your cup/or extra ramekin to cut out your circle faces. Then use a small sharp paring knife to cut out faces. Basic triangles work best and the dough is easier to cut if it’s not fully defrosted. Lay each face on top of a ramekin and press lightly around the edge to seal. If doing an egg wash beat 1 egg in a small bowl and brush beaten egg onto each face.
1. Open the white clay and save a small amount for the eyes. Press the rest in the bottom of your pot to help weigh it down.
2. Repeat step one but with the black clay. I found the clays on sale for 88¢ and the pot for 25¢, the toothpicks and foil I had on hand so the whole project is under $3.
3. Form your tinfoil into a base for your cactus. Leave a tail area that can be pushed into the black clay.
4. Check your form to make sure it’s a good size for your pot. Add more tinfoil as needed.
5. Roll out your green clay (save a small sized piece aside for nose)
6. Wrap green clay around the tinfoil form making sure all the foil is covered.
7. Use your hands to smooth the green clay
8. Make two small balls of white clay for eyes and two smaller balls of the black clay for the pupils.
9. Flatten eyes gently, peel up and use the side that was flattened against the table facing out because it will be smoother.
10. Gently press the eyes and pupil to face trying not to leave many fingerprints. You can also attach a green ball nose as this point. I pushed in a small piece of toothpick first to push the ball nose onto.
11. Roll out a small snake of the black clay for the mouth. You can flatten it slightly like the eyes before adding it to the face.
12. Push your cactus down into the black clay inside the pot.
13. Push in toothpicks all over his head. Make sure they are staggered slightly so when you push a recipe card in (after baking) you can weave it between the toothpicks. If any of your toothpicks feel loose after baking you can always glue them in, but because my toothpicks went down into the tinfoil center they seem very sturdy.
Now just bake the whole pot in the oven and bake according to the instructions on your package of clay.
***Oh and the adorable recipe cards can be purchased here they are by Miss Emily of course—her stuff seems to be all over my house this week :)