Netflix Binge-Night Dessert Popcorn

A dear friend of mine needed some cheering up so I offered to make her a popcorn recipe, her choice. She wanted a dessert. Initially, I got all technical and fancy but, as complicated things often can, it went south. I over salted and nothing I did could fix it. Frustrated and now low on certain ingredients, I forlornly dipped the popcorn into the syrup I'd made and then dipped it into a tub of cool whip, just to see if it would cut that dang saltiness. It did! But not enough. However, all was not a lost!! A new idea popped (ha ha) into my head.

What....
if.....

I tried the idea. It was simple. It was super delicious. And maybe I only thought it was super delicious because of that thrill that comes from salvaging a terrible attempt but I was pretty sure it was, in fact, super delicious and I felt like a flippin' genius.

Once my friend tried it and confirmed "This. Is. De. Lish. Ous." I figured the world might just need to know. I mean, maybe it's already out there, but I googled it on my phone and after about 5 seconds of looking I didn't see anything like it so I'm pretty sure it's a relatively unique thing.

So here it goes. Ready to have your mind blown?

Netflix Binge-Night Dessert Popcorn
(Netflix not required)

3 T coconut oil
1/2 c. popcorn kernels

Cool Whip/whipped cream

Chocolate Syrup

Caramel Syrup

(I'm not giving you directive on the amount of those last three, thats up to you and you'll see why in the directions.)

Directions
For the popcorn, add the oil and popcorn kernels to a heavy 3- to 4-quart saucepan with a lid. Shake the pan to coat the kernels with oil. The kernels should cover the bottom of the pan in a single layer.

Cover the pan and place it over medium high heat. When the corn begins to pop, lift it slightly from the heat and shake the pan every so often (does not have to be continuous), holding the lid in place, until the popping begins to slow, about 3 to 4 minutes. Pour into bowl and set aside.

Using a small bowl (i recommend doing this in small increments, to avoid sogginess), spoon a dollup of cool whip or whipped cream as you would a scoop of ice cream. Drizzle chocolate and/or caramel as desired. Sprinkle popcorn on top, I recommend doing the same measurement of the cool whip/whipped cream, so a 1:1 ratio, at a time. Mix together or dig in, whichever! Revel in the tastiness. Realize that I am pretty genius.

(I know, it's been a while but I've been moving a house with a baby so sorry not sorry lol I have some recipes I'm tinkering with stay tuned!)

Murder, She Wrote

When my cousin and aunt first suggested a TV show, I wasn't sure it would work but if there is one thing constant about Murder, She Wrote (besides the whole murder thing) it's that Jessica Fletcher is proudly from Maine. So this one involved looking at a lot of Maine lobster recipes.

Like a lot.

Lobster isn't something they dress up much in Maine, it turns out. They don't need to, it's awesome as is. But lobster on popcorn? How would that work?

Ultimately, I went for a flavor profile that took both the lobster roll and lobster chowder concepts into account. Both very classic and somewhat similar in how they treat their lobster with creamy, zingy and savory elements. All-in-all, I think the lemon and vinegar make the most difference. It's a very subtle difference, but it's a tang that makes this recipe different from a typical salt and butter combo.

Cabot Cove Popcorn
1/2 c. popcorn
3 T canola oil
1T butter
1 tsp cream cheese
1/2 tsp lemon juice
1/8 tsp vinegar

1/2 tsp salt
1/4 tsp garlic
1/4 tsp onion powder
1/4 tsp dried tarragon
1/8 tsp cayenne

Directions
Add the oil and popcorn kernels to a heavy 3- to 4-quart saucepan with a lid. Shake the pan to coat the kernels with oil. The kernels should cover the bottom of the pan in a single layer.

Cover the pan and place it over medium high heat. When the corn begins to pop, lift it slightly from the heat and shake the pan every so often (does not have to be continuous), holding the lid in place, until the popping begins to slow, about 3 to 4 minutes. Pour into bowl or bag big enough to toss further ingredients. 

Combine butter, lemon juice, vinegar and cream cheese in a microwavable ramekin with a cover. Heat in microwave for 15-30 seconds, until the butter has melted. Mix with small whisk or fork (Fair warning: it might look like baby spit up...but it spread over the popcorn just fine). Pour over popcorn and toss or stir until covered evenly. 

Combine dry seasonings (salt, garlic salt, onion powder, dried tarragon, cayenne) and season to taste.