Egg Nog Panna Cotta Holiday Dessert

The Crafty Hostess: MakeFor the past six years, my hubby and I have hosted Christmas Day at our home. It’s a fun, informal, very loud affair that usually ensues with my living room and all of its contents buried under a forest of wrapping paper. Our three kids run through the house playing with their new stash of toys and trinkets while the adults eat, sip and banter. I usually rely on my two sisters-in-law and my mother to bring dessert (wink, wink), which frees up my time to focus on the dinner menu. However, in recent years, I’ve been serving a lovely panna cotta dessert cup along with the fruit and roasted chestnuts. Let’s be honest, panna cotta is certainly not a lo-cal indulgence (it’s typically made with heavy cream); but the gelatin seems to give it an airy, fluffy consistency, which makes it seem lighter than it is. And after all, it’s Christmas!

I hosted a few ladies last month for a get-together and decided to experiment with a panna cotta recipe made with rich, smooth International Delight Classic Egg Nog. It was a hit and I’ll definitely be making it for Christmas this year. If you love egg nog as much as I do, you’ll love the seasonal nogs from ID. Enjoy them on their own (with or without a shot of rum!) or incorporate them into your favorite holiday dessert recipes. For lots of recipes and ideas using ID’s nogs, check out their Art of Egg Nog Pinterest board. Love ID as much as I do? Sign up to receive monthly coupons, offers and recipes!

IMG_2303

 

(Makes 10-12 servings, about 4-5 ounces each)

Ingredients:

1 cup heavy cream

4 cups International Delight Classic Egg Nog

2/3 cup sugar

1 vanilla bean, inside scraped out (or 1 1/2 tsp, pure vanilla extract)

Freshly grated nutmeg, to taste

4 tsp. unflavored gelatin

How to:

In a large sauce pan, combine heavy cream and gelatin. Over medium heat, stir occasionally until the gelatin is dissolved. Keep an eye on it, as you don’t want the cream to burn.

Add in the egg nog, sugar, vanilla and nutmeg; stir occasionally until the sugar is dissolved and the mixture begins to simmer. The cream should steam but not bubble. Continue to simmer over low heat for several minutes or until the mixture thickens slightly.

Remove from the heat and carefully ladle into the serving cups or ramekins. I like to cover each cup with plastic wrap so it doesn’t form a skin on top. Refrigerate for at least 3 hours or overnight. The pudding in each cup should be firm.

Serve each individual cup with fresh whipped cream, berries or crushed gingersnap cookies.

This is a sponsored conversation written by me on behalf of International Delight. The opinions and text are all mine.

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Orange-Gingerbread Holiday Yogurt Dip

The Crafty Hostess: MakeDuring the holiday season, we all seem to overindulge just a little bit… okay, let’s be honest, maybe it’s a lot of overindulging! It’s perfectly fine to nibble on this at your friend’s cocktail party or taste a big spoonful of that at the office holiday party. But it certainly can’t hurt to incorporate some healthier, lighter options into your holiday dessert, breakfast or brunch spread — and yogurt is a great way to do it! I’ve always been a big fan of CHOBANI; their assortment of flavors is fantastic (Did you try the Pumpkin Spice Limited Batch? So good!). Inspired by their #MadeWithChobani Project, I wanted to create something that would be perfect for the holiday season yet easy on the waistline. Sweet or savory, yogurt can be used in so many ways, from baking to cooking. And it’s probiotic properties can help with digestive health, too.

Gingerbread is a flavor that’s synonymous with the season. Using the plain CHOBANI Greek yogurt as the base, I recreated the flavor of an old-fashioned gingerbread cookie, adding a twist of fresh orange. Not only does the flavor scream “Let’s get this holiday party started!”, but it’s so versatile. Serve it as a dessert dip with ginger snap cookies or vanilla wafers; layer it into a dessert trifle; add it to your Christmas morning breakfast or post-Christmas brunch by serving it alongside freshly sliced fruit or layer in a parfait with granola; the possibilities are endless — and very tasty, too!

gingerbread yogurt

Orange-Gingerbread Holiday Yogurt Dip
 
Ingredients
  • 1 16-ounce container of CHOBANI Plain Greek yogurt
  • ⅛ tsp. allspice
  • ⅛ tsp. ground cloves
  • ⅛ tsp. nutmeg
  • ⅛ tsp. ground ginger
  • ¼ tsp. cinnamon
  • Pinch of salt
  • 1½ Tbsp. dark molasses
  • 1 tsp. packed light brown sugar
  • Zest of ½ of an orange
  • Juice from about ¼ of an orange
Instructions
  1. In a mixing bowl, combine all of the ingredients.
  2. Whisk together until sugar crystals are smooth and everything is well combined.
  3. Serve with ginger snap cookies, sliced apples or eat as it is!
  4. Store in an airtight container in the refrigerator for up to one week.

 

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‘A Crafty Christmas’ Home Tour

CreateIn my opinion, crafty design, decor and tablescaping doesn’t necessarily mean busting out the glue gun or hand-carving pieces of wood in the garage for hours. It’s more of a personal philosophy; it’s the way in which simple, everyday items that you probably already have laying around (or can easily find at the local grocery, hardware or variety store) can be put together to create inspired, festive decorations and accents to beautify your home for the holiday season and throughout the year. Here are a couple of my crafty tips to consider when decorating your home this season:

  • You never know when you might find something that you can use around the home within your decorating schemes, so always keep an eye out. Sometimes my inspiration comes from the grocery store!
  • Don’t be too quick to toss things you think you won’t use or don’t need. Think long and hard about how you might be able to reuse and re-purpose these items for decorating and crafting. This includes things like boxes, crates, jars, ribbon, etc.

Here are a few things I did around my home this season to create a warm, welcoming Christmas environment for my family and guests to enjoy. Merry Christmas from my home to yours!

christmas sled

I found this awesome vintage sled at a local flea market. I added an inexpensive jingle bell wreath that I got at Christmas Tree Shop to add a pop of festive color.

These planters are on my front porch all year. For the holiday season, I cut out all of the dead plants from the summer and placed a fresh wreath on top of the dirt. I filled the inner portion of the wreath with shatterproof ornaments. Bright red plastic bells from Lowe's finish off the look.

These planters are on my front porch all year. For the holiday season, I cut out all of the dead plants from the summer and placed a fresh wreath on top of the dirt. I filled the inner portion of the wreath with shatterproof ornaments. Bright red plastic bells from Lowe’s finish off the look.

Inside, I hung fresh frasier fir wreaths on the French doors in my living/family room. I had this beautiful wired ribbon laying around and used it to add a touch of simple elegance to each wreath.

Inside, I hung fresh frasier fir wreaths on the French doors in my living/family room. I had this beautiful wired ribbon laying around and used it to add a touch of simple elegance to each wreath.

On the kitchen counter sits Santa himself holding a chalkboard (a Costco find!). I like to write little notes to the kids on it. I filled a wide- mouth glass mason jar with small red Christmas balls. Super easy and inexpensive!

On the kitchen counter sits Santa himself holding a chalkboard (a Costco find!). I like to write little notes to the kids on it. I filled a wide- mouth glass mason jar with small red Christmas balls. Super easy and inexpensive!

Above the fireplace in the living/family room is a very large television (my hubby's idea!), so I don't have a whole lot of room for decorations. I'm able to use the space on either side of the TV and can carry the decor down under the TV, but it must stay low enough so it doesn't interfere with TV watching! For this look, I used a silver, gold and red theme. Mercury glass trees were a Costco find a few years ago; lighted mercury glass garland is from HomeGoods, flameless candles; and shatterproof red and gold garland woven throughout (the garland came with ornaments that we used on our tree).

Above the fireplace in the living/family room is a very large television (my hubby’s idea!), so I don’t have a whole lot of room for decorations. I’m able to use the space on either side of the TV and can carry the decor down under the TV, but it must stay low enough so it doesn’t interfere with TV watching! For this look, I used a silver, gold and red theme. Mercury glass trees were a Costco find a few years ago; lighted mercury glass garland is from HomeGoods, flameless candles; and shatterproof red and gold garland woven throughout (the garland came with ornaments that we used on our tree).

All of the mantel decor is nestled on a bed of fresh frasier fir that I found at my local grocery store in the floral department.

All of the mantel decor is nestled on a bed of fresh frasier fir that I found at my local grocery store in the floral department.

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Festive Holiday Cookie Balls & Pops

BakeAs soon as the last of the Thanksgiving leftovers are eaten, we all seem to have holiday baking on the brain (at least, I know I do!). Cookies are, and have always been, an iconic element of the holiday season. In recent years, cookie swap parties have become a fun, social way to celebrate the season with friends and share your favorite holiday cookie recipes. Whether you’re hosting or attending a Holiday Cookie Swap, or just looking for a fun, festive treat to make for the kids, these festive cookie balls from our friends at Walmart are sure to be a hit. Pair them with a cup of hot cocoa or a frothy glass of egg nog for the ultimate dessert! For more holiday cookie recipes and tips on hosting a cookie swap party of your own, be sure to check out my recipe e-books or visit my Virtual Holiday Cookie Swap boards on Pinterest!

Oreo Snowman Cookie Balls  

(Recipe courtesy of Kraft)

MMS only: Walmart 2014 Holiday Food Preview

Ingredients:

1 pkg. (8oz.) PHILADELPHIA Cream Cheese, softened
36 OREO Cookies, finely crushed
3 pkg. (4 oz. each) Baker’s White Chocolate, broken into pieces, melted
48 mini OREO Bite Size Cookies
2 tbsp. decorating icing

How to:

Mix: cream cheese and cookie crumbs until well blended.
Shape: into 48 (1 inch) balls; place in single-layer shallow pan. Freeze 10 min.

Dip balls in chocolate; place in single layer on waxed paper-lined pan, allowing excess chocolate to pool to bottom of each ball.

Decorate: with remaining ingredients to create snowman.

Refrigerate: 1 hour or until firm, store in fridge.

 

Reindeer Cookie Ball Pops

(Recipe courtesy of Kraft)

MMS only: Walmart 2014 Holiday Food Preview

Ingredients:

1 pkg. (8 oz.) PHILADELPHIA Cream Cheese, softened
40 gingersnaps, finely crushed (about 2¼ cups)
4 pkg. (4 oz. each) BAKER’S Semi-Sweet Chocolate, broken into pieces, melted
1¼ cups candy coated pieces (M&M’s)
1 cup small pretzel twist, broken into pieces

How to:

Mix: cream cheese and gingersnap crumbs until well blended.
Shape: into 30 (1inch) balls; place in single layer in shallow pan. Freeze 10 min.

Dip balls in chocolate; place in single layer in waxed paper-lined pan. Insert lollipop stick into each ball. Decorate with candies and pretzels to form reindeer.

 

Peppermint Oreo Cookie Balls

(Recipe courtesy of Mondelez International)

MMS only: Walmart 2014 Holiday Food Preview

Ingredients:

6 candy canes, finely chopped (about 1/3 cup) divided
1 pkg. (8 oz.) brick cream cheese, softened
36 OREO Cookies, finely crushed
4 pkg. (4 oz. each) semi-sweet baking chocolate, melted
Reserve: 1 tbsp. chopped candy

How to:

Mix: remaining candy with cream cheese and cookie crumbs until well blended.
Shape: into 48 (1 inch) balls. Freeze 10 min.

Dip balls in melted chocolate; place in single layer in shallow waxed paper-lined pan.

Sprinkle: with reserved candy.

Refrigerate: 1 hour or more until firm.

 

 

 

 

 

 

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Pumpkin-Pecan Spoon Cake

BakeLooking for a super easy dessert to make for Thanksgiving or Christmas? Look no further! This spoon cake combines a layer of smooth, creamy pumpkin pie filling, a layer of sweet yellow cake and a crunchy pecan topping. I like to call it a ‘spoon’ cake because it’s not rigid like a traditional pie or cake; rather, it’s more of a spoon-able dessert that combines the best of both worlds. Serve it warm with a big scoop of ice cream for the ultimate holiday dessert!

pumpkin pecan cake

Pumpkin-Pecan Spoon Cake
 
Ingredients
  • 1 15-ounce can of pumpkin
  • 1 12-ounce can of evaporated milk
  • 1 box of yellow cake mix
  • 1 stick butter, melted
  • 1½ cups sugar
  • 1½ Tsp. cinnamon
  • 3 eggs
  • 1 cup chopped pecans (I may have used a little more because I love pecans!)
Instructions
  1. Preheat oven to 350 degrees.
  2. Grease the bottom and sides of a glass 9 x 13 baking dish.
  3. In a large bowl, whisk together the pumpkin, evaporated milk, sugar, cinnamon and eggs until smooth.
  4. Pour the batter into the baking dish.
  5. Sprinkle the bag of cake mix all over the top of the batter.
  6. Next, scatter the pecans on top of the cake mix.
  7. Drizzle the melted butter all over the top of the cake. (Note: try to cover all of the cake mix with the butter or it won't cook evenly. If you notice areas of uncooked cake mix, melt some more butter and add it to the top while the cake is baking.)
  8. Bake for about 1 hour or until the the cake mix is cooked and the flayer of pumpkin is set. I used a toothpick to test the cake. If it comes out clean, it's done!

 

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Butternut Squash-Thyme Mac & Cheese

The Crafty Hostess: MakeI entertained a group of women this past weekend and made this comforting, fall/winter- inspired mac-and-cheese. More upscale than traditional mac-and-cheese and bursting with layers of flavor like white cheddar and Parmesan cheeses, butternut squash and fresh thyme, it was a satisfying, warming dish. I served alongside a platter of panini sandwiches and a salad of field greens, walnuts and sliced pears, but this tasty pasta can certainly stand on its own. Entertaining this long holiday weekend? Make this mac-and-cheese the day before and simply reheat in the oven until the cheese gets nice and bubbly. It’s the perfect side to leftover Thanksgiving turkey!

squashmac_cheese

 

Butternut Squash-Thyme Mac & Cheese
Serves: Serves 10-12
 
Ingredients
  • 2 lbs. of penne rigate
  • 2 12-ounce packages of frozen, pureed butternut squash (thawed)
  • 1 medium onion, finely chopped/minced
  • 4 Tbsp fresh thyme, chopped
  • Enough olive oil to coat bottom of pot, about 2 Tbsp.
  • 4 Tbsp. butter
  • 6 Tbsp. flour
  • 4 cups chicken stock
  • 2 cups heavy cream
  • 4 cups shredded white cheddar cheese
  • 1 cup grated Parmesan
  • Freshly ground nutmeg, to taste
  • Salt
  • Pepper
  • Seasoned panko breadcrumbs for sprinkling on top
Instructions
  1. Heat a pot of water to boil for the pasta. Salt the water then add the pasta and cook to al dente.
  2. While pasta cooks, heat a medium heavy bottomed pot over medium heat.
  3. Add the olive oil and butter. When the butter melts into the oil, add the thyme and onion.
  4. Cook the onion in butter and oil 1 to 2 minutes, then add flour and cook together 1 to 2 more minutes. Whisk in chicken stock, then add in the butternut squash until warmed through and smooth, whisking if necessary.
  5. Stir in cream and bring sauce to a bubble.
  6. Stir in cheeses and season with salt, nutmeg and pepper. Taste to adjust seasonings.
  7. Drain cooked pasta well; combine with cheese mixture, tossing well so all of the pasta is coated.
  8. Preheat oven to 350 degrees.
  9. Pour the pasta mixture into a large lasagna pan. Sprinkle a good amount of panko on top of the pasta.
  10. Bake for about 30 minutes or until the cheese begins to bubble and the panko is golden brown.

 

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Egg Nog-Espresso-Choco Holiday Cocktail

The Crafty Hostess: MakeAs soon as the grocery stores slash the prices of the leftover Halloween candy and begin stocking the dairy shelves with a variety of festive egg nog flavors, it begins to feel a lot more like Christmas (at least for me, anyway!). As a kid, my mom used to make an egg nog “punch” every year around the holidays. She served it in a big punch bowl, spiked with rum for the adults (non-alcoholic for the kids), with an entire container of frozen whipped topping floating in the center, all dusted with specks of grated nutmeg. The whipped topping slowly melted into the rich, creamy nog (look for this recipe on the blog soon!). Egg nog always seems to bring back fond memories of the holidays and each year, I buy at least one container to keep in my fridge.

This holiday season, our friends at International Delight introduced Classic and Vanilla Egg Nogs, in addition to their line of delicious, seasonal coffee creamers. Rich and sweet with hints of nutmeg and notes of light rum, this delightful beverage is lovely to drink just on its own, but also makes a flavorful and festive base for a variety of cocktails. In this coffee-inspired drink, I combined coffee, espresso vodka, and egg nog, along with rich chocolate and fragrant nutmeg, to make a holiday cocktail your guests are sure to love. Serve it ice cold in a pretty martini glass with grated chocolate on top. For more festive ways to serve your cocktails this holiday season, find my Crafty Tips after the recipe. And be sure to join ID’s online community for more holiday fun!

egg nog cocktail 1

egg nog cocktail 2

 

(Makes 2 cocktails)

Ingredients:

6 ounces of International Delight Classic Egg Nog

3 ounces of Three Olives Triple Shot Espresso Vodka

3 ounces of strong brewed coffee, slightly cooled

Hershey’s chocolate syrup

Freshly grated nutmeg

Bar chocolate for grating on top as garnish

 

How to:

In a cocktail shaker, combine the egg nog, vodka and coffee. Add freshly grated nutmeg to taste. Add ice cubes to the shaker, cover tightly, and shake vigorously until well combined.

To serve, squeeze about 1 1/2 teaspoons of chocolate syrup into the bottom of each martini glass. Using the ice strainer, pour the cocktail into each glass. Garnish with freshly grated chocolate on top. Serve immediately.

 

Crafty Tips:

Here are a few festive ways to garnish and present this cocktail during the holiday season!

  • Serve with a bowl of chocolate-covered espresso beans
  • Tie colorful ribbon around the stem of each glass; thread a jingle bell die-cut paper snowflake or small glass ball ornament through the ribbon
  • Dip the rim of each glass in red, green or gold sugar crystals

 

This is a sponsored conversation written by me on behalf of International Delight. The opinions and text are all mine.

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Handmade Holiday: Little Girls’ Crocheted Coin Purse

CreateDo you crochet or are you interested in learning? My cousin, Marguerite, made this for my daughter and I thought it would be perfect as an easy and adorable holiday gift or stocking stuffer for that special little princess in your life! Depending on your skill level, you can make these coin purses in a rainbow of colors (my personal favorite!) or keep it to one or two colors. Finish by adding a dangling charm for a bit of whimsy. Give this handmade purse just as it is, or fill it with tubes of fruity lip gloss, candy or loose change for her piggy bank!

coin purse

(Project details courtesy of libertycrochet)

 

Materials needed:

Small amount of Lion Brand cotton yarn

G (4mm) hook

Kiss clasp (these can be found on Etsy, craft/sewing stores)

Dangling charms (optional)

 

How to:

Start with 6 sc in a magic ring, pull tight. Do not slst or join (pattern is worked in the round).

Round 2: 2sc in each stitch around. (12sc)

Round 3: sc in first sc, 2 sc in next sc, repeat around. (18sc)

Round 4: sc 2x, 2sc ss, repeat around. (24sc)

Round 5: sc 3x, 2sc ss, repeat around. (30sc)

Round 6: sc 4x, 2sc ss, repeat around. (36sc)

Round 7: sc 5x, 2sc ss, repeat around. (42sc)

Round 8: sc 6x, 2sc ss, repeat around. (48sc)

Round 9: sc 7x, 2sc ss, repeat around. (54sc)

Round 10: sc 8x, 2sc ss, repeat around. (60sc)

Round 11: sc 9x, 2sc ss, repeat around. (66sc)

Rounds 12-17: sc in ea st in the round. (66sc)

Round 18: sc, sc2tog, repeat around.

Round 19: sc 8x, sc2tog, repeat around.

 

Notes from libertycrochet:

Simply sew your crochet work into the kiss clasp. This can be tricky since there is no way I’ve found to pin them together. Also, be careful when purchasing the clasp. Some have misplaced holes drilled around the top. Some holes are not a consistent diameter. On both coin purses, the holes were too small to use yarn. I used a heavy-duty carpet thread I had saved from a past project.

 

 

 

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Butternut Squash & Spinach Soup

MakeDuring the fall and winter seasons when squash varieties like Butternut, Kabocha and Delicata are at their peak, there’s nothing more satisfying than a big bowl of this silky, pureed soup to warm you up after a long day. Perfect for any night of the week, Sunday dinner or even Turkey Day, the combination of squash, carrots and potatoes makes for a vibrant color and delicious taste. This soup couldn’t be easier to make; everything gets boiled together in a large pot, then pureed with an immersion blender. Best of all, you can make it ahead of time, then add the baby spinach when you reheat just before serving. The recipe makes a very large amount, so it’s perfect for a holiday dinner or big gathering. And, it freezes well, too!

butternut squash soup

5.0 from 1 reviews
Butternut Squash & Spinach Soup
 
Ingredients
  • About 2 lbs of butternut squash, inner flesh removed from the skin and chopped into large pieces (I like to buy it already removed and ready to go)
  • 4 large potatoes, peeled and chopped into large pieces
  • Half a bag of carrots, peeled and chopped into large pieces
  • 3 cloves garlic, chopped
  • 1 small onion, chopped into large pieces
  • ⅛ cup olive oil
  • Salt
  • Black pepper
  • Crushed red pepper
  • Freshly grated nutmeg (optional)
  • 1 bag pre-washed baby spinach
  • Potato flakes for thickening (if desired)
Instructions
  1. Combine the squash, potatoes, carrots, onion and garlic in a large pot.
  2. Fill with water until the vegetables are covered. Add the oil.
  3. When everything is tender and soft, puree right in the same pot (with the water) until everything is smooth and blended.
  4. Season with salt, both peppers and nutmeg, if using.
  5. Just before serving, add in the bag of spinach and cook until the spinach is just wilted.
  6. If you want the soup to be thicker, stir in a little of the potato flakes until it reaches the desired thickness.
  7. Serve hot and enjoy!

 

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Marshmallow & Caramel Popcorn Balls

MakeEverything tastes a little better wrapped in smooth, creamy caramel! From desserts and treats to ice cream and coffee, the addition of caramel not only takes a recipe to the next level, but it makes it memorable and leaves a lasting impression. For years, Werther’s Original has been known for their traditional hard caramel candies. Now, the company we’ve loved and trusted for decades offers a full line of caramel products, including Chewy Caramels, Creamy Caramel Filled Hard Candies, Green Apple Filled Hard Candies and my favorite — Caramel Popcorn! As a member of the Mom Bloggers Club, a social network dedicated to connecting moms who blog, I was recently invited to sample these delicious Werther’s Original products. Yum! If you’d like the chance to try some of the delicious caramels from Werther’s, leave me a comment at the end of this post sharing your favorite way to enjoy caramel during the fall season, and you could receive two product coupons!

The Creamy Caramel Filled Hard Candies are rich and smooth; I just love how the creamy center offers a sweet caramel surprise in every little gold-wrapped candy. Perfect for the fall season, the Green Apple Filled Hard Candies deliver just a hint of authentic apple flavor without overpowering the taste of the caramel. As much as I enjoyed these candies, my favorite product was the Caramel Popcorn. I could have easily devoured the entire bag, but instead, I decided to make a fun, festive Halloween treat for my three kiddos — Marshmallow & Caramel Popcorn Balls. Studded with bright orange candy corn, they make the perfect treat to serve for a Halloween party. Give them as a homemade goodie to neighborhood trick-or-treaters by wrapping each ball in a clear bag and tying with orange and black curling ribbon. Here are a few more fun ideas for these gooey popcorn balls:

  • They’re a great way to use leftover Halloween candy, just add in your favorite candy;
  • The perfect treat all season long makes a festive party favor;
  • Enjoy them on a stick as a fun alternative to a cake pop!

popcorn balls

Marshmallow & Caramel Popcorn Balls
 
Ingredients
  • About 8 ounces of Werther's Caramel Popcorn
  • ¼ cup of butter
  • About 10 ounces of mini marshmallows
  • About 1 cup of candy corn, roughly chopped
  • Nonstick butter-flavored spray
Instructions
  1. In a heavy pot, melt the butter over low heat. when the butter is almost completely melted, stir in the marshmallows. Stir continuously until the marshmallows melt into the butter. Remove from the heat.
  2. In a large bowl, combine the popcorn, melted butter mixture and chopped candy corn. Using a silicone spoon, stir the mixture to ensure that all of the popcorn is coated with the butter-marshmallow mixture.
  3. If using a molded pan, spray the cavities with the non-stick spray. Spoon the mixture into each cavity. If using your hands to mold into balls, spray some of the non-stick spray onto your hands before rolling so the mixture doesn't stick to your fingers.
  4. Allow to set for about 30 minutes before serving. Keep in an airtight container or place each ball in a plastic treat bag that's been tied with ribbon.
Notes
I used a Wilton non-stick pumpkin cavity pan, but you can use a regular cupcake tin or just simply roll the popcorn mixture into balls.

 

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