recipes

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Ghoulish Popcorn Balls
by Carly

Marshmallow + sweet popped corn + whatever candies your heart desires = these to-die for popcorn balls! Original Recipe from The Pioneer Woman
Makes roughly 12 popcorn balls

INGREDIENTS

6 tbsp. popcorn kernels
1/4 c. oil
1/2 c. sugar (I used organic cane sugar for more flavor)
Cooking spray
1 c. candy corn, if desired.
1/2 c. salted roasted peanuts, if desired.
4 c. mini marshmallows (about two-thirds of a 10-ounce bag) 
4 tbsp. salted butter
food coloring, if desired.

DIRECTIONS

  1. Using a popcorn popper or large pot, heat oil over medium-high heat; add the popcorn kernels. When the oil starts to sizzle, sprinkle the sugar over the kernels or into popcorn popper.
    If using a pot, cover with a tight-fitting lid and shake the pot until the popping slows down, about 8 minutes. Pour the popcorn onto a parchment-lined baking sheet, separating the kernels with a spatula or spoon. Let the popcorn cool.
  2. While popcorn cools, melt butter in large pot over low heat. Add marshmallows and stir until melted. Add food coloring if desired.
  3. Add popcorn to melted marshmallows, stir to completely coat.
  4. Add your favorite candies like roasted peanuts & candy corn.
    Stir until completely incorporated.
  5. Coat your hands with cooking spray, then shape the popcorn into 3-inch balls. Let cool.
  6. Eat & Enjoy!

Apple Cider Doughnuts
by Carly

I can’t stress enough how much I love fall. And fall baking is one of the very reasons why I love this time of year. This recipe is from one of my favorite apple cookbooks that I once found on a shelf in the library and knew immediately that had to have my own copy to pull out every year the weather turned crisp and the apples started falling from our trees. Recipe from Fly Creek Cider Mill Cookbook
Makes 18 doughnuts

INGREDIENTS

1 cup apple cider
2 cups granulated sugar (divided)
2 teaspoons apple or
pumpkin pie spice mix (divided)
31⁄2 cups all-purpose flour, sifted
1 tablespoon baking powder
11⁄4 teaspoons baking soda
1⁄2 teaspoon salt
2 large eggs, room
temperature
1⁄2 cup buttermilk
6 tablespoons unsalted
butter, melted
Approximately 2.5 quarts
vegetable oil

DIRECTIONS

  1. Place the cider in a small nonreactive saucepan over medium
    heat. Bring to a boil; then, lower the heat and simmer until reduced to 1⁄3 cup. Remove from the heat and set aside to cool.
  2. Combine 1 cup of the sugar with 1 teaspoon of the spice mix in
    a shallow bowl. Set aside.
  3. Combine the remaining 1 cup of sugar with the flour, baking powder, baking soda, remaining spice mix, and salt in a large
    mixing bowl.
  4. Combine the cooled cider with the eggs, buttermilk, and
    melted butter in a small mixing bowl. When fully blended, stir
    the liquid into the dry ingredients, mixing until combined.
    The dough will be sticky.
  5. Generously flour a clean, flat work surface.
  6. Scrape the dough onto the floured surface. Lightly flour your
    hands and pat the dough out to a circle to 13 inches around
    and 1⁄3-inch thick.
  7. Using a doughnut cutter (a round cutter with a hole in the center), cut out as many doughnuts as possible. Repeat the process with any remaining scraps once; after one repeat, discard remaining scraps since the dough will become tough if worked too much.
  8. Place the oil in a deep fat fryer over medium heat, and bring to
    370°F on a candy thermometer.
  9. Using a spatula, carefully transfer a few doughnuts to the hot oil. Do not crowd the pan. The doughnuts should rise to the surface as they begin to cook. Fry, turning once, for 3 minutes, or until light and golden brown. Using a slotted spatula, transfer the doughnuts to a double layer of paper towel to drain.
  10. Continue frying until a few doughnuts at a time until all of the dough has been used.
  11. Let the doughnuts cool for a couple of minutes. Then transfer one at a time to a dish of the spiced sugar mixture and turn to coat lightly. Serve warm or at room temperature.
  12. Eat & enjoy while you think about all the things you love about fall.