Mama Frischkorn & Her Amazing Caramel Corn — The Kendall-Jackson Winery Blog. This is the story of a babysitter, a family tradition, a simple dessert and a fabulous late-harvest wine that combined to earn double gold at the Sonoma County Harvest Fair in 2007. An unlikely combination perhaps… but then again, our culinary team is anything but ordinary. Our story begins years ago, during the carefree childhood days of Kendall-Jackson Chef Eric Frischkorn. His babysitter started sharing some of her family’s caramel corn with her little soon-to-be-chef-charge. Eventually, Eric’s mom was given the recipe from the babysitter and started making it. Before you knew it, Mama Frischkorn had a fantastic recipe for caramel corn, and made it every Halloween to the delight of Eric and his friends.
It became a tradition in the Frischkorn home, and long after Eric left the house, at harvest time, a package would arrive from his mom with the famous caramel corn inside. That turned out to be a bit of an understatement. Try it at home – it’s a snap to make. Ingredients: Preparation: Worms ‘n Dirt. Hello class! Welcome back to 3rd grade. I remember what a treat it was to have worms ‘n dirt back then. Ahh…the simple life. I felt the joy & happiness of these ’3rd grade’ treats when I took a bite out of this dessert. Mmmmm! And what’s not to love about picking out sweet and sugary worms out of oreos and chocolatastic pudding. I hope you enjoy this decadent trip back down memory lane as much as I did!
Worms ‘n Dirt Ingredients 2 packages of cook & serve chocolate pudding (I used one sugar/fat free and one original) 4 cups of skim milk20 oreo cookies (equivalent to an entire package of Newman-O’s)6 gummy worms, cut in half How-To Set out your 4 glasses for your worms ‘n dirt.In a food processor, blend the cookies. Servings: 4 (but, I could only eat half of mine…leftover dessert for tomorrow!) Related posts: No-bake Triple Chocolate Chip Cheesecake Bars {Gluten-free} Yesterday, I announced that I was going to my first ever food blogging conference! To celebrate, it’s chocolate time! But, before we get there, I thought I’d share some things. This is my first time… traveling alone.attending a conference.meeting any of my fellow food bloggers.visiting Nashville, TN. Weeeeee! I digress…back to these amazing goods. These are incredibly easy to make, yet are super rich in chocolatey flavor.
They were a hit. Make them. adapted from Taste and Tell Ingredients 15 gluten free oreos2 tablespoons melted unsalted butter1/2 teaspoon gelatin1 tablespoon water8 ounces room-temperature 1/3 fat cream cheese7 ounces fat free sweetened condensed milk1/4 cup natural peanut butter1/2 cup mini semi-sweet chocolate chips8 ounces heavy cream1 cup dark chocolate chips How-To In a food processor, grind the oreos until they are fine crumbs.Add in the melted butter and blend to combine.Press the oreo crust into the bottom of a 8″x8″ pan. Related posts: Caramel Stuffed Brownies. So gooeeeyyyy. People….just look at that. Gooooeeeeyyyy!!! I just can’t think of anything else to say. Maybe I’ll tell a joke. Ready? What starts with a ‘t’, ends with a ‘t’, and is filled with ‘t’? A teapot! Bahaha… Eat a brownie. adapted from Annie’s Eats Ingredients 1 box triple chocolate brownie mix1 egg1/4 cup water1/3 cup canola oil45 caramels, unwrapped1/3 cup fat-free half and half How-To Preheat the oven to 350°F.Cover a 8″ square pan with non-stick foil and spray with cooking spray.
Servings: 24 brownies Related posts: Brown Butter Chocolate-Stuffed Toffee Chip Cookies. Nothing is quite as delightful as brown butter. You hear me? NOTHING. Eh… well, maybe a few things. Hmmm. Let’s see. 1. 2. 3. #1… sans shirt. 4. But that’s all. Sure, I go through my phases – or shall we call them obsessions? But what the heck do I know? I know enough to tell you that this is my current favorite cookie. These have got to make an appearance in your kitchen. Brown Butter Chocolate-Stuffed Toffee Cookies [adapted from the giant rainbow cookies] makes 12 large cookies 1 1/2 sticks (12 tablespoons) of unsalted butter 1 cup brown sugar 1/2 cup sugar 1 egg + 1 egg yolk, at room temperature 2 teaspoons vanilla extract 2 cups + 2 tablespoons all-purpose flour 1/2 teaspoons baking soda 1/4 teaspoon salt 1 cup toffee chips (such as Heath chocolate-covered toffee bits) chocolate chunks, baking squares, or chocolate bars cut into pieces Preheat oven to 325 degrees F.
Heat a small saucepan over medium-low heat and add butter. Once butter has cooled, add to a large bowl. Happy now? Peanut Butter Pretzel Granola Bars. You look hungry. Here… have one of these. I made them just for you. Okay… and me. But at least I know how to share. Peanut Butter Pretzel Granola Bars [inspired by my little Clif bar addiction] makes one 9 x 13 pan 1 cup old-fashioned rolled oats 1 cup puffed rice cereal 1 cup crushed salted pretzels 1/4 cup ground flaxseed 1/4 cup brown sugar 1/4 cup whole wheat flour 1/2 cup chopped dry roasted peanuts 2/3 cup creamy peanut butter 3 tablespoons butter, melted 2 teaspoons vanilla extract 1/3 cup + 1 tablespoon honey (agave should work too) 2/3 cup mini chocolate chips Preheat oven to 350 degrees F.
In a bowl, combine oats, flour, puffed cereal, pretzels, brown sugar, peanuts, and flaxseed, and stir to combine. Spray a 9 x 13 inch baking dish with non-stick spray and press the dough into the pan. I accept compensation in the form of Louboutains, good Chardonnay and Godiva.