Layered Cherry 'Pie'

I was skeptical when my boyfriend handed me this recipe and told me to make it, but apparently he had many fond memories of a family friend making it when he was younger (and by fond memories he said he remembered it being really really good) so I said yes. Plus we had a Christmas party to go to where I said I'd bring dessert and this looked easy.

It was a hit, which he mentioned more than once afterwards.

But apparently I make it 'wrong' he's used to having everything folded together instead of layered so if you're really feeling lazy that's always another option. I doubled the recipe to fit my throw away pan but here's the original version for you.

1 cup gluten free graham cracker crumbs
1/3 cup melted butter
1/4 cup brown sugar
1 cup whipping cream
2 tablespoons sugar
20-30 small marshmallows
1 can cherry pie filling
chocolate for shaving

Combine graham crackers, butter and brown sugar. Press into 8x8 pan.
Bake at 350 degrees F for ten minutes and allow to cool to room temp.

Whip cream and sugar until peaks form, fold in marshmallows.
Spread half of whipped cream mixture over crust. Follow with cherry pie filling and top with remaining whipped cream. Shave chocolate over everything to make it look pretty.

Store in the fridge until serving.

Merry Christmas

                             From my family to yours have a merry Christmas and a happy holidays

25th Birthday Weekend

Cinnamon Popcorn

I almost feel silly sharing this recipe, but I also feel it's something everyone out there needs to know, because it's dead easy, and more importantly crazy delicious. It's impressive enough to serve at a party but fast enough to make for a movie night on your couch with you dogs and tasty enough to eat every day.

I made a batch for our Christmas party over the weekend and we ended up having freezing rain the same night so everyone was late, I actually considered eating the whole bowl before anyone showed up. So take a break from everything and have some popcorn. 

1/2 cup unpopped popcorn

5 tablespoons butter

1/3 cup sugar

1 teaspoon cinnamon

1/4 teaspoon salt        

1/4 teaspoon vanilla 

preheat oven to 250 degrees F, line two baking sheets with parchment paper.

pop popcorn using preferred method and divide onto the two baking sheets, try not to get any unpopped kernels onto the trays. 

combine all remaining ingredients in a microwave safe bowl, microwave on high for thirty seconds, stir. repeat until sugar has dissolved. 

Pour sugar mixture over popcorn, tossing gently with a spatula to coat. Bake for 10-15 minutes until coating starts to bubble slightly. Allow to cool, toss into a bowl and eat, way too much. 

Tis the season for Christmas parties

Chewy Caramels

The first time I remember Christmas baking was probably around the time I was in grade three, I made fudge with my mom and we did something wrong since, while it tasted good, it was not how you want your fudge to be. But even though it was grainy and hard my grandparents ate it, because I was cute or something. 

I'd like to say my candy making has improved since then but I still can't make fudge to save my life, I do however make an excellent caramel that people eat because they actually want to. 

I'm not really sure where this recipe comes from, I found it in one of my grandmothers books one year and have been making it ever since. It might not be 'traditional' with the addition of condensed milk, but it's pretty full-proof and stress free, which really, that's what counts this time of year if you ask me.

1 cup salted butter

2 1/4 cup packed brown sugar

1 cup golden corn syrup

1 14oz can sweetened condensed milk

1/8 cup cream 

1 teaspoon vanilla extract 

Prepare a glass 8x8 inch baking dish with greased parchment paper. 

In a thick bottomed sauce pan melt butter over low heat. Add sugar and corn syrup, mixing until sugar is almost all combined.
Pour condensed milk and cream into sugar mixture, stirring constantly over medium heat until your caramel reaches a temperature of 240 degrees. 

Remove from heat and stir in vanilla. 

Pour into prepared dish and allow to set overnight. Once cool slice into bit sized pieces using a rocking motion with your knife. Wrap individually and store in an airtight container. 

New York, New York