This recipe for Coconut Curry Caramel Corn is a surprisingly easy weekend treat. It will fill that sweet & salty place in your heart with candied peanuts and a soft zing of spices. Lightly adapted from Susan Feniger’s Street Food.
Caramel. Apple. Butter. Bars.
Easily the best thing I’ve ever made.
Like, this is what I’m going to start my business with. I just keep thinking about it. People will come for these. And then they’ll come back. And then they’ll buy sheets and sheets of Caramel Apple Butter Bars for private parties and pretend that they’re homemade when really DANIELLE made them. Hi :).
This post was originally published on August 24, 2014, but since I didn’t know what the heck I was doing with a camera, I’m republishing today with brand new photos.
I took this dip to a tailgate this weekend and it was g.o.n.e. in 60 seconds. Almost. Literally. People loved it. They had no idea that I made it with low fat and nonfat ingredients. And I had several people ask me for the recipe.
If you’re having a fall party — here’s your appetizer / dip / dessert. You’re welcome. 🙂
Turtle Cookies > Turtle Chocolates.
Let me convince you.
Also, look at these pictures.
I spent Saturday baking the beginnings of everything, but Sunday was for drizzling and decorating and garnishing. Therefore, NO ONE was going to touch or taste ANYTHING on Saturday. I’m very particular in the kitchen. It’s amazing my family keeps me around.
When I finally let Dad have a cookie around 3 pm on Sunday, he went for these and this is what he had to say: I picked this cookie for the caramel, but I went back for another because of the chocolate part.
Lesson learned? Doesn’t matter if you’re a caramel or chocolate or nut person — you’re gonna like these. Now off to the kitchen!
My dietitian friend Cheryl got me hooked on this Smoked Paprika made by McCormick. In the past week, I’ve marinated chicken with it, added it to vegetarian chili, and sprinkled it over quinoa. You know, all the normal things.
You should know this about me: I’m a snacker. More than that, I’m a sweet + salty snacker. More more than that, I’m an adventurous, sweet + salty, let’s get our hands dirty in the kitchen, experimental snacker. I’m talking two square meals per day, then snacks all the way baby.
Summer Peach Week is turning into summer peach weekS. My parents live close by and have peach trees. Since the fruit ripens at different times, it’s been a constant influx of fresh, homegrown peaches for the past several weeks.
I’ve had many friends send me recipes and this one looked quick, easy and unique. Everyone is making peach cobblers and crisps, tarts and pies — this recipe really focuses on the whole peach while the toppings are (AWESOME, but) secondary to the grilled fruit flavor.
Danielle is a registered dietitian and the story teller behind The Every Kitchen. Three things that inspire her: Her parent's kitchen table, the way food nurtures relationships and nourishes souls, damn good chocolate chip cookies. EVERY KITCHEN has a story and Danielle shares them, one kitchen at a time. Read More…