Caramel Popcorn for Kindy's Party

It is the end of the school year already! Oh my gosh, time really flies fast.

Was talking to my friend post school party , pre PTA meeting on Friday, and she just mentioned they (our two kids) will be turning 6 next year.

....

I have to admit. I went blank for awhile and then it hit me. OMG! PP is turning 6 next year!

SIX! That is huge. My precious Peanut is turning six. blink blink. Cannot compute.

Anyway....won't get into THAT now cause it will only make me panic and shutdown and not write anything as I would stare at my kids forever and ever...(why la you think I don't update often? I panic over blogposts.....he he he..stupid laugh mode)

(I promise you, the Caramel Popcorn recipe is coming)

So Thursday, the day before the last day of school and post party, I was in total blankness over what to bring over to school. When I asked PP's teacher, she said whatever I wish to bring or make. When I asked PP, she said...." I WANNA MAKE CUPCAKE! Please mummy, please? Can I make cupcakes?" .... I said I'll think about it. 

I did thought about it....

And I thought ....nope. nope. nope. Too lazy to make cupcakes, plus I think I made cupcakes for last year's party. A healthy one too! It was carrot and broccoli cupcakes (See...super healthy!).....with sugar icing (look....you have to hide the fact there were broccolis and carrots cupcakes) and it was a hit with the kids. aka HABIS! Finito! Gone to the last crumb. ...... Done the healthy route. 

Then I thought...let's just buy some fruits OR packaged drinks. That would be super easy.

Also...too easy. Hmm...MOST parents would go to that path. I think I did that too...grapes and milo drinks, I believe. Hmm nope nope nope. 

I was stuck. What would be easy to make but not to easy so other parents won't think the same. (I like to make life difficult to myself, you see.) 

And I remembered my old Salted Caramel Popcorn I made for one of PP's birthday party. Then I was too lazy to look for the recipe....Mind you...It was thursday, I am a working mom, and Thursday evening is also my yoga day. So...

8 PM: Finish yoga

8.30 PM: Reached neighbourhood supermarket. Googled Caramel Popcorn. Looks easy enough. 

Looked for recipe ingredients in supermarket.

8.50 PM: Still in supermarket looking for popcorn kernels. Let it be a warning for other parents, there are NO popcorn kernels available at Mydin Malaysia. 

8.55 PM: Went to Jaya Supermarket nearby to get popcorn kernel (where I should have just bought everything in the first place)

9.30 PM: Finally reached home to start making CARAMEL POPCORN! yippee!

11.30 PM: It turned out too salty. I. had. to. remake.  So...my fast and easy snack is not so fast and easy after all. Aiyayay!

Another tip. Don't wait to the 11th hour (literally) to make your caramel popcorns because you really don't have to. They can be made at most 1 week earlier if kept in an airtight container and hidden from snack crazy hands (including your own hands). So just....make them early. It will be okay. In other words....don't be me.

With PP and Bambam being hantu popcorn. It does not last more than three days. Much less a week.

Oh, too much yapping and you want the recipe now? 

Fine lah. I got this recipe from Kitchn.com and there are pictures and everything! Very helpful 

(link HERE)

This is my version after the failed 1st attempt. My changes and notes in blue. 

How to Make Crunchy Caramel Popcorn

Makes 10-12 cups / Two large bowls in my case

What You Need

Ingredients

• 1/2 cup unpopped corn kernels (10-12 cups popped) I doubled this, 1 Cup of unpopped corn kernels.
• 1 tablespoon vegetable oil 
• 3/4 cup (1 1/2 sticks) unsalted butter I used 250g of salted butter coz who cares. 
• 1 cup packed brown sugar Make sure they are packed. White sugar can be used too of course
• 1 teaspoon vanilla extract
• 1/2 teaspoon kosher salt Since I used salted butter, I sticked to this 1/2 Tsp of rock salt. No such thing as kosher salt in Malaysia. It cost too much anyhow. 
• 1/4 teaspoon baking soda 
• Sprinkles or almonds or whaever you want to add for the extra oommphh! 

Equipment

• Large lidded saucepan 
• Large heatproof mixing bowl I used 3 mixing bowls - 1 for separate the unpopped kernel with the popped popcorns. hehe popped popcorns. 2 for the popped popcorns. hehe again. 
• 1 large bowl with holes, like those pasta drainer - big enough for the unpopped kernel goes to down into the bowl and small enough so the popped popcorns (I don't know why I keep calling it this. juvenile humour) remains in the drainer.
• 2-quart saucepan I used the same saucepan for popping the kernels. Less cleanup!
• Heatproof spatula and a pasta spatula thingy. You know...the one that looks like a hand
• 2 baking sheets aka Baking trays 
• Parchment paper or silpats Do not use parchment paper that are non greasy. It will be sticky and you will curse yourself to the high moon and back. I had these food grade wax wrapping paper (brown coloured), you know, those used to wrap nasi lemak with super slicky side? Use that...it is perfect. Use WAX paper. 

Instructions

Gather ingredients and equipment. 

Arrange two oven racks in the top and bottom third of the oven and preheat the oven to 250°F 

Line the baking sheets with parchment or silpats. Once you start making the caramel sauce, everything comes together quickly so have all the ingredients and equipment you need handy.

Yes...preheat oven to 250°F = 121°C

Baking trays lined with wax papers.

Make the popcorn. 

Warm 3 corn kernels and the oil in a large lidded saucepan over medium heat. When the kernels pop, add the rest of the corn kernels to the pan, shake to coat with oil, and put the lid on the pan. Pop the corn, shaking the pan occasionally, until the popping slows. Empty the popped corn immediately into a large heat-proof bowl. This makes about 10 cups of popcorn; make the popcorn in two batches if your pan is not large enough. 

Since I used 1 cup of corn kernel, take the time to make 2 batches. Seriously, less unpopped corn kernels to deal with. 

Super fluffy popcorn. Like add a bit of salt to this, and it is already perfect. But we are making CARAMEL popcorn here.

Make the caramel sauce. 

Melt the butter in a 2-quart saucepan over medium heat. Mix in the sugar until the sugar is completely moistened. Increase the heat to medium high and bring the mixture to a boil. Once boiling, boil for 3-4 minutes while stirring and scraping the bottom of the pan continuously. (Boil for a minute less if cooking on an electric stove.) → The exact cooking temperature isn't critical with this recipe, but ideally you want the sugar mixture to reach between 250°F and 300°F. The longer you cook the syrup, the crunchier it will be. For very crunchy popcorn (my favorite!), stop cooking when you see the first wisps of smoke coming from the sugar mixture.

Follow this exactly. I didn't use a termometer, and it is easier when using white sugar since you know it has turned caramel when the white sugar turned brown. But when using brown sugar, you just have to wing it a bit. The brown sugar mixture will turn even darker brown and wait for that wisp of smoke, and very slight burnt smell. VERY slight. and turn OFF the fireeeee

Boiling caramel sauce. Just before the first smoke and turned even darker brown

Add the vanilla, salt, baking soda, and any extras. Off the heat, add the vanilla, salt, baking soda, and any extras, and stir until combined. The sugar mixture will bubble up violently. Continue stirring until you form a thick, glossy sauce.

Oh my...it does bubble and sizzle. My sauce had some separation between butter and caramel mix. But it is still good! 

Combine the caramel sauce and popcorn. Slowly pour the caramel sauce over the popcorn while stirring the popcorn (it helps if you have a partner for this step — one person pouring while the other stirs the popcorn). Continue stirring the sauce into the popcorn until all of the kernels are coated.
Bake the caramel popcorn. Divide the popcorn between two baking sheets, spreading the popcorn out into an even layer. It's ok if the popcorn clumps together. Bake for one hour, stirring every 15 minutes and breaking up any clumps. 

Also best if you switch the baking pans top to bottom, bottom to top at 30 mins mark. 

I mixed my rainbow sprinkles in now. Not too much, just a handful across both trays so the girls would go ga-ga about. 

About the switch trays positions. See the wax paper soaking in the extra butter and caramel mixture.

Let cool completely. Let the popcorn cool completely on the baking sheets. Serve immediately or store in an airtight container for up to a week.

I did not let it cool completely. Immediately after taking it out from the oven, I started breaking off more clumped popcorns and scrapping the popcorn off the baking trays and putting them back in the mixing bowl I used before. Because if I didn't, the popcorns would stick to the wax paper. And trust me...caramel popcorn with wax paper sticking on it is not yummy.

Declump and scrap the caramel popcorn off immediately from the wax paper to avoid tears.
Also...see my pasta spatula thingy I use to mix the mixture, declump and basically moving the caramel popcorn around.

And that was pretty much it. Put in an airtight container and it is ready for some sugar high kids to indulge! I made just enough to fill about 30 large cupcakes liners and 1 and half Ikea jars.

Spot the rainbow sprinkles on my individualised portion of Caramel Popcorn.
Popcorn in cupcake liners.

PP and her bowl of Caramel Popcorn treats.
Disclaimer: No seatbelt because it has been taken off, PP is eyeing her teacher coming to get her.
Seating in front because seriously...we live across the kindy. Like less than 50m. .... just don't ask why I don't just walk there. It's Malaysia ok. It's h-o-t

Of course PP can't help herself to a taste of her caramel popcorn.
And yes....she noticed the rainbow sprinkles. and SHE LOVED IT!

....and then PP left me for the clown in the hall.
I don't remember any of my school's year end parties having clowns.

Overall....I am glad to report that the kids loved the caramel popcorns. Even the class teacher loved it. As quoted by the teacher, "It was a HIT! The kids loved it!" as she returned an empty bowl back to me.

I mean...of course they would love it. It is popcorn and basically covered with caramel aka SUGAR and with rainbow sprinkles on them. Sorry other parents, I just can't do healthy snacks all the time. You do that at home okay?

So now...I think I should prep myself on what to make for next year. 

And you know lah who else loved the caramel popcorn....Bambam loved it very much. Don't even think of taking the jar away from her. You can ask her for some, she will give it to you but do not take the jar of caramel popcorn from her. It is hers. 

Bambam looooooove the caramel popcorn

Open - happy face, close - eat a popcorn, open - happy face again - close - eat a popcorn. repeat. These were screenshots from a video I took of Bambam. 

Dancing to Frozen while hugging caramel popcorn jar

Rest to stuff face with more caramel popcorn while Frozen is in background

Uhhhh serious scene on Frozen. Must hug caramel popcorn jar while we are at it because it will be stolen by PP if Bambam let it go. Let it gooooo, Let it goooooo....let the popcorn jar goooooo. Let it gooooo, Let it goooooo.... Oh It is a no go.

Baby tried egg yolks for first time!

Baby PP hit the lucky Chinese number 8 over the weekend! She is now 8 months old! How fast she has grown up...already I am thinking about kindergarten enrollment and..... her wedding. I know. Sad.

Considering she is now 8 months old, Baby PP is ready for something new in her diet. Something all parents introduce with caution and dread of the "what ifs". Baby PP tried egg yolks!

(Image from Photobucket)

And she loved it!

Why is it important?

The egg yolk contains the following:

• all of an egg’s vitamin A, D, and E;
• almost all the vitamin B12, choline, folic acid and vitamin B3;
• 76% of the biotin,
• 73% of the inositol,
• 50% of the niacin,
• 93% of the vitamin B6,
• 42% of the riboflavin,
• 90% of the thiamin
• 44% of the protein
  and substantial portions of the egg’s mineral content
  Source: The American Egg Board

Plus do not forget the all important Omega-3 impact!

"Research from Australia, published this month in the American Journal of Clinical Nutrition,shows that omega-3 enriched egg yolks are suitable weaning foods for young children and make a useful contribution to their omega-3 and iron intakes.

Iron-rich weaning foods are important to avoid iron deficiency in young children. Iron stores in breast-fed infants become depleted after 6 months because breast milk is not a good source of iron.

Long chain omega-3s are vital components of the cells in the brain and nervous system. A regular supply in early life is important for the healthy development of a baby's brain, nervous system and retina. Although breast-fed babies are likely to get some omega-3s from breast milk, very few infant formulae are fortified with long chain omega-3s. Very few weaning foods contain omega-3s and experts are concerned that babies are not getting enough omega-3s for optimal brain development and function." 

-PRNewsLine, Fortified egg yolks boost omega-3 and iron intakes in infants during weaning

P.s: "There is no nutritional difference between eggs with brown shells and eggs with white shells. The nutrients come from the hen’s feed." MOMformation, BabyCenter

Experts advises parents to only introduce egg yolks at 8 months and egg whites at 1 year old mark. Eggs whites are never to be served before 1. Any early could result in an adverse reaction. Some other advise that baby can be introduced to egg yolks as early as 6 months old. But with eggs, i took my precautions. Even if Baby PP is fully breastfeeding baby, she have shown some skin reaction around her mouth to certain food. So i took my time.

A recent interview with Dr. Greer in Medscape Pediatrics notes that " "Now we can tell mothers: If you have exclusively breastfed for 4 months and your child is not at risk for allergy, you can introduce any food at 6 or 8 months or whatever." 

And as any introduction of new food, wait 3 days before introducing another new food to safely determine cause of allergy (if any occurs).

I was initially not sure how exactly to serve the egg yolks to her, other than...NOT RAW. I then contemplated aloud in the kitchen while preparing baby PP apple puree and rice porridge dinner and freezer stock. My maid answered, "bubuh butter, goreng telur, tambah nasik aja, pasti suka!" (add butter, add egg yolks and add rice! she (baby PP) will definitely love it). 

Hmmm not a bad idea. simple enough right? but since I was already making rice porridge with anchovies, carrots, peas and potatoes, i could just mix it in! Sure enough, i googled "egg yolk baby" and one of the search, Wholesome Baby Food (link below) have a recipe that basically said what my maid said. 

Veggie Eggs & Rice

1 or 2 hard boiled egg yolks
1 cup of cooked brown rice
1/4 cup of pureed or diced soft cooked veggies such as carrots, broccoli or even sweet potatoes

Combine all ingredients and mix well. If needed, puree or mash to your baby's preferred textures.

Variation: Warm a frying pan with a bit of olive oil, crack an egg and separate the white from the yolk. Scramble the yolk in a bowl with formula, breast milk, juice or whole milk and transfer to frying pan. Add the veggies and rice and scramble the mixture; cooking until the yolks are done.

My variation:

Since Baby PP hates brown rice. I never used that again. And it was scrambled eggs instead of hard boiled. and once egg yolks are truly scrambled and cooked, mixed with Baby PP's ready to be eaten and frozen rice porridge (half blended and half mashed). She loved it, finished the whole bowl ( a rare event for new recipes) and so far, no allergy signs! yay!

Then i had to research, how often do I feed Baby PP this all important egg yolks? Have you ever heard from your parents, not to eat eggs every day as it can be bad for your cholesterol level? Well I have. It is good to eat eggs but not everyday. So how about for babies? I found this website as a guide..simpy said "Egg Yolk: Every second day or 3-4 times per week" from Super Baby Food.

Tips for egg yolks/white separator challenged :

Place your eggs in the refrigerator before breaking them. The yolks will not break that easily this, easier to divide.

Use egg whites separator. I never used them before, i think it works but me knows how to separate eggs without them. Try them anyway, and if it works, let me know!

Useful links

Wholesome baby food "Eggs in baby food recipe" <--with useful recipes using egg yolks and more! Definitely going into my link sidebar.

BabyCenter "Age by age guide to feeding your baby"

MOMformation, BabyCenter "Eggs"
Super Baby Food "Feeding your super baby at 7 months (Sample chapter)"

Mummylicious easy peasy scones: While pregnant at 38 weeks

image from Recipecurio.com

During my pregnancy, i got the strangest urge to bake. Bake, bake, bake. That's what I did most. My nesting period was mainly baking. Don't know why. I even baked on the day i was scheduled to give birth (schedule induce delivery). 

What did i bake on that morning? Baby shaped scones! or tried to at least to make them baby shaped...

I just love to have fresh scones for breakfast and tea!

Concentrating hard on making scones :P

Mummylicious at 38 weeks pregnant, on the day we were to go to the hospital.

Before we started our day in history!

Want to make scones this weekend? Try this Mummylicious recipe for Easy Peasy Scones

Mummylicious Easy Peasy Scones recipe

Ingredients

• 1 3/4 cups of all purpose flour
• 4 tsp baking powder
• 1/4 cup of white sugar
• 1/8 tsp salt
• 5 tbs unsalted butter - softened (most of the time i use salted butter and not add salt)
• 1/2 cup of raisins (optional)
• 2/3 cup of milk (or 1/2 cup milk and 1/4 cup of sour cream. i never tried this one)
• 1 egg
• 1 tbs milk

Preparations

Preheat oven to 200 degree Celsius

I just use bowls, spoons and my hands. I find its more soothing.and i get the right texture this way.

 Pose! See...using hands to mix. 

Don't worry, I am a sucker in washing hands between every procedure.

1. Sift flour and mix with baking powder, sugar and salt
2. Slowly add butter and mix until butter is pea sized lump. (this is when using hands are easier to know when to stop mixing! the mixture should be dry like crumbs.
3. Stir in raisins if you like
4. Mix in 2/3 cup of milk (or sour cream option). Stir gently until well blended.
5. Floured hands and pat dough into  2-3 inches wide balls.
6. Place on greased baking sheet and flatten the top of dough lightly. So it gets its flat top. 

Finished texture. Should be something like in the bowl

If you want to make shaped scones. Grease cookie cutter and place dough inside. Gently lift out cookie cutter and then bake! ....shape will expand though..like mine did. need to experiment more.

1. Prepare the eggwash! Whisk egg and 1 tbs milk. Brush on top of scones with egg wash.
2. Rest scones for 10 minutes (i always skip this step! or at least just leave it for 5 mins :P)

Baking time!

Oven 200 degree celsius. No fan!

Bake for 10-15 minutes in the oven until top is golden brown.

Guess the scone shapes game for breakfast!

And tadah! you have your fresh from the oven scones in 30 minutes! Yumyum. Now to eat it all, less than 10 mins...*nom nom nom nom*