Wednesday, October 1, 2014

Caramel Popcorn Ice Cream Sundae

Chocolate Covered Caramel Popcorn Ice Cream Sundaes by Barefeet In The Kitchen
Crunchy caramel popcorn, creamy cold ice cream, hot fudge, caramel, whipped cream, however you layer it up, this ice cream sundae left me speechless. One taste was all it took to make a Caramel Popcorn Ice Cream believer out of me. I made a sundae on a whim late one night right after I made Salted Caramel Popcorn for the first time. I loved the sundae piled with all the fixings and then I realized that chocolate covered popcorn would make it even better. Sure enough, I was right.

This simple vanilla ice cream topped with chocolate covered caramel corn was my favorite combination of all. I hadn't planned to share this popcorn topped ice cream as a new recipe, but seriously, the combination is phenomenal! It practically begged to be shared. This is my newest favorite dessert!

At least once in your life, you need to try this. I was a skeptic. I can't deny it. I've seen caramel popcorn ice cream sundaes on restaurant menus for the past couple years and they've never tempted me. Then, my friend Rebecca made one and I drooled. I looked around and saw caramel corn sundaes here and here and here as well. Then I discovered that Harry & David includes caramel popcorn in their ice cream sundae kit. Surely all these people couldn't be wrong. And really? If people will buy it in a kit, isn't homemade always better?

Chocolate Covered Caramel Popcorn Ice Cream Sundae
Yield: 1 serving, multiply as desired

2 tablespoons chocolate chips
1-2 scoops vanilla ice cream
Optional: hot fudge, caramel sauce, whipped topping

Warm the chocolate chips in a small glass dish in the microwave for 20-30 seconds at 50% power. Stir until smooth. Place the popcorn in a single layer on a piece of wax paper or parchment paper on a plate. Drizzle with the melted chocolate. Place in the refrigerator until firm, at least 20-30 minutes.

Scoop the ice cream into a bowl and then pile the toppings over it. Enjoy!

Chocolate Covered Caramel Popcorn Ice Cream Sundaes recipe by Barefeet In The Kitchen

Tuesday, September 30, 2014

Salted Caramel Popcorn

Salted Caramel Popcorn {EASY recipe made without corn syrup!} by Barefeet In The Kitchen
Perfect Caramel Corn has been on my list of foods to make for almost as long as I can remember. The fact that it turned out to be THIS easy to make? Oh my heavens, I made this Salted Caramel Popcorn four times in the past two weeks! I shared it with several friends and the reviews have been outstanding. I am completely giddy over it and I foresee many gift bags of this in everyone's future.

Monday, September 29, 2014

Green Chile Chicken Chowder

Green Chile Chicken Chowder recipe by Barefeet In The Kitchen
Tender white beans, roasted green chile, and chunks of chicken come together in this soup to create a flavorful meal absolutely perfect for a quick weeknight dinner. It's that time of year again and there's going to be soup simmering on my stove several times a week for the foreseeable future.

Green Chile Chicken Chowder is a simple soup that you can pull together with leftover or pre-cooked chicken and a few pantry or freezer items. I made this for dinner one night last week when we were all hungry and not wanting to wait for anything fancier. 15 minutes from start to finish is just about perfect in my book!

Saturday, September 27, 2014

Giveaway: The Art of Stir-Frying {Learn how to wield a wok for delicious, restaurant-quality meals in minutes!}

Giveaway: The Art of Stir-Frying {Learn how to wield a wok for delicious, restaurant-quality meals in minutes!}
Have you ever wanted to make restaurant-quality Chinese food at home? I'm super excited to be partnering with Craftsy to share a new class with you today! (And this class couldn't be more ME!) If you've been reading Barefeet In The Kitchen for long at all, you might know that I have a thing for quick and easy stir-fry dinners.

The Art of Stir-Frying is taught by Grace Young and she is a fantastic teacher. I've been stir-frying for years and I learned something new in the first three minutes! Grace's brief explanation of the water drop test is brilliant. I've used my own version of the water drop test for as long as I can remember, without even realizing why it was so effective. I'm so happy to understand why it works now!

Grace begins the class by emphasizing the importance of pre-heating your pan. It sounds simple, but a proper pre-heat is the key to a great stir-fry. Did you know that the preheat determines whether or not your meat will brown?

I absolutely love that Grace demonstrates both the correct methods and the incorrect methods in every step of a recipe. She explains why the incorrect methods don't work and then demonstrates why the correct methods work so well. I'm excited to make some of our favorite stir-fry recipes again and incorporate her tips!

I'm thrilled to be giving one of you the chance to take the class as well! All you have to do is sign up for a free account with Craftsy, (If you already have a Craftsy account, just click the link and you’ll be automatically entered!) and enter to win this class with the very talented Grace Young!

Friday, September 26, 2014

Chocolate Chip Pumpkin Bread {traditional and gluten free recipes}

Chocolate Chip Pumpkin Bread {traditional and gluten free recipes} by Barefeet In The Kitchen
This pumpkin bread is filled with melting chocolate chips and bursting with autumn spices. Is there anything more quintessentially fall than the smell of pumpkin spices drifting through the house?

I tasted pumpkin bread for the first time about 15 years ago, when one of my students shared her mom's pumpkin muffins with me. (Hi, Debbie!) I have no idea how I survived up until then without this awesomeness in our life, because pumpkin muffins have been a year-round (yes, pumpkin haters - year round) favorite in our home ever since.

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