Hot and Heavy Sprinkle Popcorn

By Libbie Summers
Assisted by David Dempsey

Salty popcorn, sweet white chocolate and my Hot and Heavy Sprinkles! It’s a snack and a story all rolled into one. Plus, it’s  almost as beautiful as it is delicious. 

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Hot and Heavy Sprinkle Popcorn
serves 6

What you need:
1/2 cup uncooked popcorn kernels (I love Orville Redenbacher)
2 tablespoons vegetable oil
1/3 cup white chocolate chips, melted and mixed with 1 teaspoon canola oil
3 heaping tablespoons of Hot and Heavy Sprinkles (or your favorite sprinkle)

What to do:
1. Line a baking sheet with wax paper and set aside.

2. In a large saucepan with a tight-fitting lid, add the oil and 2 popcorn kernels. Cook over high heat until the kernels pop, then add the remaining popcorn, cover and lower the heat to medium-high. Cook until the kernels stop popping, shaking the pan often. Pour popcorn onto prepared baking sheet. Discard any unpopped kernels.

3. Working quickly, drizzle chocolate over popcorn and toss to coat. Sprinkle the Hot and Heavy sprinkles over while chocolate is still warm and toss again.

4. Spread popcorn out evenly on the baking sheet and allow to dry completely before eating. If you can’t wait that’s okay too. It’s great either way!
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Need more sprinkle recipe inspiration? Check out my recipes HERE.
Purchase #LibbieSprinkles HERE.

 

Crispy Rice Sprinkle Tart

By Libbie Summers
Assisted by David Dempsey

I’ve been making sprinkle crispy rice treats for my son since he was a boy, but this is the first time I made them with MY OWN sprinkles and made them into a tart! Funny how just the simplest changes can make something ordinary become extraordinary.

Side note: My son didn’t notice.

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Crispy Rice Sprinkle Tart
serves 10

What you need: 
3 tablespoons butter, plus more for buttering tart pan lightly
10 ounces large marshmallows
6 cups crispy rice cereal
1/3 cup Spring Break Sprinkles, or your favorite sprinkle mix, divided

What to do: 
1. Butter a large tart pan and set aside.
2. In large saucepan over low heat, add butter and allow to melt. Add marshmallows and stir until completely melted. Remove from heat.
3. Add crispy rice cereal and ALL but 1 tablespoon of Spring Break Sprinkles. Stir until well coated.
4. Lightly butter your hands or a spatula and press the mixture into the prepared tart pan so it’s even across the top. Sprinkle the top with the remaining Spring Break Sprinkles. Allow to cool before cutting into wedges. Note: depending on your tart pan, you may have some of the mixture left over that didn’t fit in the tart pan. If so, form into a square and cut into small bites for little treats or just eat while you are making the tart like I did.

Pro Tips: 
•1 jar (7 oz.) marshmallow crème can be substituted for marshmallows.
•Cover with plastic wrap and store at room temperature for no more than three days…they won’t last that long.
•Tart slices can be frozen in an airtight container for up to 6 weeks. Just place waxed paper between the slices before freezing.
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See the whole line of Libbie Summers’ Sprinkles HERE.

Vegan Mushroom Nut Paté

By Libbie Summers
Assisted by David Dempsey
Photography by Teresa Earnest

A rich DELICIOUS vegan paté that will make any meat lover a plant based believer.
Vegan Recipes, Vegan Appetizer, Mushroom Recipes, Libbie Summers Recipes, A food-inspired Life, Vegetarian Recipes
Mushroom Nut Paté
makes about 1 1/2 cups

What you need: 
3 tablespoons coconut oil
1 small yellow onion, diced
3 garlic cloves, minced
4 cups sliced cremini mushrooms
Flake sea salt or Kosher salt
Coarsely ground black pepper
1 cup roasted cashews
2 tablespoons finely chopped flat leaf parsley
Nut based crackers for serving

What to do:
In a large sauté pan over medium heat add the coconut oil and heat until melted. Stir in onions, garlic, 1/2 teaspoon salt and 1/2 teaspoon pepper. Cook, stirring, just until onions are translucent. Using a slotted spoon, remove cooked onions and garlic to a bowl leaving the coconut oil in the pan. Add mushrooms into the pan and cook, stirring occasionally, until golden brown. Remove from heat.

Add the cashews to a food processor and process until finely ground. Add in mushrooms, onion mixture, garlic and parsley. Process until smooth. Serve with crackers.

 

Snow Cotton Candy (VIDEO)

By Libbie Summers
Assisted by David Dempsey

When a rogue snowstorm hit sunny Savannah this past week we had a little sweet carny fun! This Snow Cotton Candy is a perfect snow day treat for the littles and the bigs!

Snow Cotton Candy
What you need: 
Sugar
Water
Bubble Gum flavoring (available HERE), you can also sub any extract of your choice
Pink food coloring
Thick white paper made into paper cones
Snow
Spray bottle
What to do: 
In a small saucepan over medium-high heat, stir together 2 cups water and 1/2 cup sugar. Heat just until sugar has dissolved (you are making a “less sugary” version of a simple syrup). Remove from heat and allow to cool completely.

Stir a few drops of bubble gum flavoring (or any extract of your choice) into the sugar water until desired taste is reached.
Stir enough pink food coloring into the mixture until a rich pink color. Transfer mixture to a spray bottle.

Pack the paper cones with fresh snow and pile snow on top to mimic a pile of cotton candy.
Spray snow with the flavored and colored water mixture.
YAY!!! It’s Snow Cotton Candy!! Let the circus begin.
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Candy Corn Marshmallow Popcorn Balls

by Libbie Summers
Assisted by David Dempsey

The first step to making popcorn balls is this recipe. The marshmallow “glue” is your baby step into making those with hot sugar! I added the candy corn because I love it and it seemed fitting for Halloween. Pretzels and peanuts are fun additions too. Basically, just have a blast and have the kids help!
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Candy Corn Marshmallow Popcorn Balls
makes about a dozen softball sized balls

What you need:
1 cup uncooked popcorn kernels (I love Orville Redenbacher)
6 tablespoons vegetable oil
Cooking spray
2 cups candy corn
2 (10 ounce) bags mini marshmallows
10 tablespoons unsalted butter

What to do:
1. Line a baking sheet with wax paper and set aside.

2. In a large saucepan with a tight-fitting lid, add the oil and 2 popcorn kernels. Cook over high heat until the kernels pop, then add the remaining popcorn, cover and lower the heat to medium-high. Cook until the kernels stop popping, shaking the pan often. Discard any unpopped kernels.  Spray a large mixing bowl with non-stick spray and add popcorn and candy corn. Set aside.

3. In a large pot over medium-high heat, add the butter and marshmallows. Cook, stirring, until melted and smooth (about 6 minutes).

4. Pour the melted marshmallow mixture over the popcorn mixture and gently toss to coat.

5. Coat your hands with cooking spray, then shape the into balls (have everyone help!). Place balls on the prepared baking sheet and refrigerate until firm.

 

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