Tuesday, March 31, 2015

Baking I Salted Caramel Popcorn & Chocolate Chip Cookies for Hamilton Beach and BlogAdda to #Createfearlessly




It took me a while to get around this post, only because this March has flown past me so quickly. So in reality this is actually a part two of #Createfearlessly hashtag which is a joint effort between Blogadda and Hamilton Beach. 

For the first time around I made this super simple and super quick Chocolate Cinnamon Souffle. I have to say, it took the fear out of souffles for me. 





I received two fab gadgets from the Hamilton Beach catalog - a Classic hand mixer and a 12 liter Oven Toaster Grill: together called "The Sweet-toothed baker". Boxed in tightly,  I had plenty of trouble with the courier service that was on it's way to deliver it. But the lesser said about that, the better.



The gadgets were both brand new and shining. I loved the steel finish on both. And as I opened the them both up, the attachments stood high and mighty looking at me.

The 12 liter toaster oven was a lot more spacious than I thought. It came with a crumb tray, a grill and a cookie sheet. I loved that it had temperature controls that made it easy to bake. The timer too was easy to use, but I felt it went off a bit too soon. And even though it was tiny it could hold a whole lot of things  such as 1 4 x 6 inch baking dish, 3 ramekins at a time, 4 toasts and 9 cookies. Not too bad I thought.




So, for the second part, I decided to bake some cookies. I wanted something I would need to cream butter and sugar together so that I could use the mixer. I'd made these Buttered Popcorn Cookies earlier which I loved. So I decided to up the ante a bit and make it with caramel popcorn that I totally adore.

You can make these cookies two ways - either you buy caramel popcorn from the market and add a bit or salt or you buy regular popcorn and make salted caramel popcorn sauce and add to it. I made them both ways. And didn't find them particularly different. 

So I'm actually going to tell you to do this the lazier way - buy the caramel popcorn from the market and then proceed. It just makes this so much more low effort. 

These cookies will brown a little more than what you anticipate, only because the caramel will ooze out and stain the tops. Don't worry. They'll still be delicious




Salted Caramel Popcorn & Chocolate Chip Cookies

Makes 20 to 24
Adapted from here


Ingredients
 One box caramel popcorn (should give you about 4 to 4 1/2 cups)

1/4 tsp salt
1/2 cup butter, softened

1/2 cup light brown sugar
1/3 cup granulated sugar
1 large egg
1/2 cup chocolate chips1/2 teaspoon vanilla extract1 and 1/4 cups of all purpose flour1/2 teaspoon baking soda
Method:
1. To the caramel popcorn - add the salt. Mix well keep aside.
2. To make the dough: Preheat your oven to 180 degree centigrade. In a large bowl, cream together the softened butter, brown sugar, granulated sugar, egg and vanilla until smooth.
3. In another bowl, whisk the flour and baking soda together. Stir the combined dry ingredients into the butter sugar mixture.
4. Fold in the cooled popcorn and chocolate chips so that it is evenly distributed through the batter, even though it doesn’t seem like it’ll work. It is no big deal if the popcorn breaks up a bit when folding. (I used my hands.)
5. Scoop a large tablespoon-size mound onto a parchment-lined baking sheet, leaving about 2 inches of space between cookies, because they’ll puff up.

6. Bake for about 10 to 12 minutes, until the edges are light brown. Let them sit on the pan for a few minutes to firm up before transferring them to a rack to cool.



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