Cupcake Friday Project

Ingredients

Directions

Heat the oven to 250 degrees Fahrenheit and line a rimmed baking sheet with parchment paper.

In a large dutch oven, combine the olive oil and popcorn kernels over medium high heat. Put the lid on, and pop, shaking the pot from time to time. When the popping stops, remove the popcorn from the heat.

Sort through the popcorn, removing the unpopped kernels. Return the popcorn to the dutch oven, and set aside.

To make the caramel, melt the butter in a medium saucepan. Once melted, add the brown sugar and continue stirring until the sugar dissolves.

Add the molasses, then turn the heat up and boil the caramel for 2-3 minutes until a deep amber.

Add the salt, cinnamon and ground cloves, stirring to combine.

Add the baking soda, stirring until dissolved (the mixture will bubble up and lighten in color).

Add the vanilla, but be careful. The caramel will sputter when a liquid is added. Stir to combine.

Pour in the pecans, stirring to coat.

Pour the caramel over the popcorn in the dutch oven and stir to coat.

Pour the caramel corn onto the parchment paper, spread out, and place in the oven.

Bake for approximately 40 minutes, stirring the popcorn every 20 minutes.

Once done baking, cool on a rack for 5-10 minutes before enjoying. Store in an air tight container to keep the popcorn fresh.

Ingredients

Directions

Sift the flour, baking powder and salt into a large mixing bowl. Stir in the sugar.

Add the cold butter cubes to the dry ingredients and integrate it with a pastry blender or fork, breaking up the butter so it's pea-sized.

Add the asiago and bacon crumbles, stirring to combine.

Make a well in the center of the flour mixture and pour in the cream.

Mix until the dough is evenly moistened and comes together--do not over mix.

Gently knead the dough by hand for 5 or 6 turns, letting it come together as a ball that is tacky, but not overly sticky.

Lightly flour your work surface and remove the dough from the bowl. Shape the dough into a 5 inch to 6 inch square and about 1 inch thick.

Cover a baking sheet with parchment or baker's silicone and place the dough square onto it. Cover the dough lightly with plastic wrap and chill for 20-30 minutes.

While the dough chills, heat the oven to 425 degrees Fahrenheit.

Once the dough has finished chilling, divide it into 4 even squares and separate them so that there is roughly 2 inches between each one.

Bake the biscuits for 18 minutes.

Once finished baking, cool on a rack for 5 minutes before serving (if you want to serve them hot).

Ingredients

Directions

Heat the oven to 350 degrees Fahrenheit and toast walnuts for 4-6 minutes. Set aside to cool.

Combine flour, baking powder, salt and Tipu's Chai Now in a large bowl, whisking to combine. Set aside.

Melt 2 tbsp of butter in a microwave-save bowl (this should take 20-30 seconds).

In a small bowl, whisk together the egg, milk, almond extract, brown sugar and butter. Melt more butter (1-2 tbsp should be enough) for the pan, setting aside until ready to cook the pancakes.

Add the egg-milk mixture to the bowl of dry ingredients, whisking until the batter is just combined.

Stir in the apple pie filling and walnuts.

Heat a small saute pan over medium-high heat and brush it with some of the additional melted butter.

Pour the batter onto the pan by 1/3 cup measures and cook the pancake for approximately 2 minutes on each side, or until they are golden.

Transfer the pancakes as they are cooked to a baking sheet and keep them warm in an oven turned to the lowest setting.

Serve the pancakes with extra apple pie filling and Greek yogurt, or go traditional with maple syrup.