VINTAGE AND MODERN RECIPES COME TOGETHER!! The vintage and the modern get discovered together!! PLEASE JOIN ME on my journey discovering the world 🌍 of vintage and modern!!
(Source: spicysouthernkitchen.com recipe and photos and cookiesandcups.com video and southern living video and spicy southern kitchen video and Shelly Jaronsky and Christin videos)
••••CAKE BATTER POPCORN (USA)🇺🇸🍿!!
••••AMERICA’S LOVE ❤️ OF POPCORN🍿!!
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••••LOOKS AMAZING!!
Cake Batter Popcorn Prep Time 15 mins Total Time 15 mins ••••ENJOY THE VIDEO!!
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Course: Snack Cuisine: American Servings: 5 Calories: 352 kcal Author: Christin Mahrlig ••••KATHY’S TOUR OF FOOD CONTINUES ••••IN THE USA🇺🇸!! PLEASE COME ALONG! ••••ENJOY THE VIDEO!!
Ingredients 10 cups popped popcorn 8 ounces white bark or white chocolate 1/2 cup yellow cake mix 1/3 cup sprinkles 2 teaspoons nonpareils
Instructions Line a sheet pan with parchment paper and spread out popcorn on top.
Chop white bark so that there are no pieces bigger than 1 ounce.
Place in a microwave safe bowl. Microwave on high for 30 seconds.
Stir.
Continue microwaving for 20 second intervals, stirring in between until completely melted.
Stir cake batter into melted white bark and add sprinkles.
Using a spoon, drizzle melted white bark on top of popcorn.
It will probably be too thick to drizzle, so just glop it out.
Use a spatula or your hands (easiest way) to evenly coat the popcorn in the white bark mixture.
Sprinkle with nonpareils.
Let it set up for a few minutes before eating.
Best eaten soon after it is made.
🇺🇸🍿🇺🇸🍿🇺🇸🍿🇺🇸🍿🇺🇸🍿🇺🇸🍿🇺🇸🍿🇺🇸Nutrition Facts Cake Batter Popcorn Amount Per Serving Calories 352 * Percent Daily Values are based on a 2000 calorie diet.
(Source: chicagofoodmagazine.com and gifer.com and Pinterest photos and Salvation Army photo and healthyfrenchwife.com and ADA insurance video and Dosa to Donut video and Well Done Walmart photo)
••••HAPPY DONUT DAY 2019🍩!!
••••ENJOY THE VIDEO!!
••••ENJOY THE VIDEO!!
••••CELEBRATE DONUTS 🍩 WITH WINE 🍷
Vegan GF Baked Raspberry Vanilla Donuts
Makes 6 large or 12 small donuts.
1 cup of GF flour
1/2 cup of almond meal (or extra flour to make it nut-free)
1/2cup + 2 tbsp of nut milk (or rice milk to make it nut-free)
1 tsp of baking powder
1/2 cup of coconut sugar
1 1/2 tsp of vanilla essence
Handful of frozen raspberries .
Preheat your oven to 180 degrees and spray a donut tray with coconut oil or grease with oil.
In a mixing bowl mix all the ingredients together apart from the raspberries.
Spoon the batter in the donut moulds -about halfway, press some raspberries in them and place the tray in the oven.
Cook for 15-20 minutes at 180degrees Celsius.
Top with melted dark chocolate or your favourite icing.
(Source: lavenderandloveage.com recipe and photos and Wikipedia and www.barceno.com and www.nytimes.com photos and Inverse.com photo and News24 photo and Karen S Burns-Booth and google photo and Relish360 video and SABC digital news video)
2 tomatoes, roughly chopped
450g chicken, skinned and boned, breasts of thighs (cut into cubes)
2 cloves garlic, peeled and finely diced
2 large curry leaves
150mls chicken or vegetable stock
1 whole loaf of white bread (cut in half and the into quarters, with the middle hollowed out to make a)
GARNISH
fresh coriander to garnish
NOTE
My take on the traditional South African street food dish, "Bunny Chow"; although this was originally made with beans and vegetables, and it more often than not made with lamb or mutton nowadays,
I have made this recipe with chicken. This recipe is fun to serve and is extremely filling and tasty. I created this recipe as part of my contribution as a "Spice Ambassador" for Schwartz UK
and The Flavour Forecast with McCormicks' Flavour of Together campaign, as part of their 125th anniversary celebrations.
My Flavour Story can be seen here: Karen Burns-Booth Flavour Story
DIRECTIONS
Step 1 Put the oil, whole spices, onion and potatoes into a large pan with a lid and fry over a gentle heat until the onion is soft and translucent.
Step 2 Mix the dry Durban Masala ingredients together.
Step 3 Add the chopped tomatoes, chicken pieces, garlic, curry leaves and the Durban masala mix to the whole spices, onion and potato mixture and mix well. Heat over a low heat for 1 minute before adding the stock (water can be used too). Cover and simmer for 35 to 40 minutes, or until the potatoes are soft and the chicken is cooked.
Step 4 When you are ready to serve the Bunny Chow, place the prepared bread on a plate or a large napkin and ladle the curry into the cavity of the bread "bowls". Garnish with coriander leaves and serve with sambals on the side.
Step 5 The bread: the best loaf for the bread bowls is a unsliced, rectangular white loaf (called Government Sandwich Loaf in South Africa).
Cut the top off the loaf, and keep to one side and then cut the main loaf into quarters or halves, depending on the size. Serve with the top of the bread (cut
into handy pieces) which is used as a "dipping" utensil.
Bread rolls can also be used. Cut into the
bread with a knife to make a border and then scoop the inside bread crumbs out - keep them for other recipes. I made my own small white loaf for this recipe.
••••KAREN’S NEW COOKBOOK••••
Born from her eponymous award winning blog this book contains 160 unique recipes, all beautifully photographed by the author. They showcase the breadth and depth of her travel. Karen has lived and travelled all over the world and has brought some of her favourite recipes, experiences, and memories to share here with her readers. Available from Amazon
(Source: Hudson’s Holidays and Pinterest and Flicker.com and jerseycookiegirl.com and love this pic.com and en.pickik.com food love and lifeblog.blogspot.com and medium.com and katiekdesigns.net and scoopnest.com and thriving lives.org and creativePRgroup video and happy birthday video)
