Fall

Name: Roasted Marshmallow Coffee
Prep time: 3 min
Cook time: 5 min
Total time: 8 min
Yield: 1
Cuisine: American
Ingredients: 8 Oz strongly brewed coffee; 3 Tbsp heavy cream or half & half, divided; 1 Tbsp brown sugar; 1 Tbsp granulated sugar; 3 Heaping Tbsp marshmallow creme; Mini marshmallows

Roasted Marshmallow Coffee

September 22, 2016 by Lynsey Leave a Comment

Subtly sweet, caramel infused coffee topped with marshmallow creme and toasted marshmallows. Roasted marshmallow coffee is indulgent, caffeine filled and a deliciously indulgent way to start your day!

Happy, official, first day of fall!

Even though it doesn’t quite feel like fall outside, I couldn’t keep myself from whipping up a fun, fall-inspired coffee to sip on this morning. While pumpkins definitely SCREAM fall, I didn’t go there…yet. (Trust me, there is plenty of time for some yummy pumpkin recipes, and I promise I have some to share!)

Instead I went for roasted marshmallows. Channeling the goodness of cool air, bonfires and holding marshmallows over an open fire allowing them to get all brown, slightly charred and crispy on the outside while being melty and creamy on the inside! Oh, my mouth is watering just thinking about all that goodness!

That’s right, people! I sweetened this coffee with a dash of cream and a super easy (like takes less than 5 minutes) simple caramel sauce and then topped with not one, but two kinds of marshmallows. A hefty dollop, or two, covers the top of the mug followed by a handful of mini marshmallows. Then the fun happens. You get to play with fire!

How many times do you get to say that? “Hang on a sec while I torch the top of your coffee”! I broke out my kitchen torch and let the flames roll (carefully, of course). My kitchen, for a brief moment, smelled like a campfire full of toasted marshmallows.

The end result. Well, of course, nothing less that pure awesomeness!

This coffee could definitely be enjoyed in place of your coffeehouse coffee. It’s indulgent, rich, and gives you that does of caffeine you need to take on the day and all it has in store. It could also double as a dessert, or be that pick-me-up you need in the afternoon.

The next time you want an indulgent caffeine treat that is full of fall goodness, look no further than this roasted marshmallow coffee. It will NOT disappoint!

Other delicious coffee recipes:

Roasted Marshmallow Coffee

Yield: 1 Mug

Prep Time: 3 minutes

Cook Time: 5 minutes

Total Time: 8 minutes

Subtly sweet, caramel infused coffee topped with marshmallow crème and roasted marshmallows. Roasted marshmallow coffee is the perfect way to get your caffeine fix!

Ingredients

8 Oz strongly brewed coffee
3 Tbsp heavy cream or half & half, divided
1 Tbsp brown sugar
1 Tbsp granulated sugar
3 Heaping Tbsp marshmallow creme
Mini marshmallows

Instructions

Place both sugars in a small saucepan over low heat until sugar begins to melt. Once the sugar begins to melt, remove from heat and add two and a half tablespoons of cream and stir vigorously. Set caramel mixture aside.
Pour coffee in a mug and add 2-3 tablespoons of the caramel. Stir to combine.
Gently pour 1 tablespoon of cream over the coffee. Top with marshmallow creme and mini marshmallows.
Using a kitchen torch, toast marshmallow creme and marshmallows. Serve immediately.

Nutrition Information:

Yield: 1 Serving Size: 1
Amount Per Serving: Calories: 344Total Fat: 18gSaturated Fat: 11gTrans Fat: 1gUnsaturated Fat: 5gCholesterol: 56mgSodium: 49mgCarbohydrates: 46gFiber: 0gSugar: 40gProtein: 2g

Nutrition is gathered and calculated based on the ingredients used by Nutritionix. Nutrition can vary for a recipe based on numerous factors such as precision of the measurements, brands of products, freshness of ingredients or the source of the nutritional data.

This post contains affiliate links. We may receive a small portion of revenue, at no additional cost to you, if you purchase an item through our page. Thank you.

Stuffed Bell Pepper Soup

February 23, 2016 by Lynsey Leave a Comment

I have always loved stuffed bell peppers, but during the winter months I mostly crave soups. This stuffed bell pepper soup combines my love for those delicious stuffed peppers and tasty soups and brings them together in a big bowl of goodness!

During the summer we have a garden packed full of fresh tomatoes, onions, potatoes, strawberries and bell pepper, just to name a few things. There’s nothing better than walking out to the garden and snagging the ingredients needed for the evening’s meal. Talk about fresh!

When I have those big, beautiful bell peppers starring at me through the window there are several recipes that come to mind, but there is one particular recipe I look forward to during the summer. Stuffed bell peppers. I’ve made a lot of variations of stuffed bell peppers and they’ve all been a hit.

There’s something so comforting about stuffed bell peppers. I grew up on them, so in a way I’m always transported back to my childhood and sitting at the table with my brother and parents.

While I love stuffed bell peppers, I’ve become kind of of snob to them. I only make them during the summer when I can use the freshest of the fresh peppers. I know, I know, I’m a snob.

But hey, when you can walk right out the door and pull what you need right off the vine, you just kind of become spoiled.

So, I was ecstatic when I came across this stuffed bell pepper soup from Cooking Classy. Everything about my beloved stuffed bell pepper but in a soup form and perfect for winter!

This soup is full of big bold flavors that meld together and compliment one another perfectly. A delicious, rich tomato base complimented by slightly sweet bell peppers, and hearty ground beef. The addition of rice really rounds out those stuffed bell peppers we all know and love, as well as makes this soup thick and extremely hearty.

Top this stuffed bell pepper soup with some cheese to lend a gooey topping and a sprinkle of fresh parsley to add a pop of color. Serve with some fresh rolls or bread for a simple, yet satisfying meal.

Stuffed Bell Pepper Soup

Yield: 7 Servings

Prep Time: 10 minutes

Cook Time: 45 minutes

Total Time: 55 minutes

Everything you adore about stuffed bell peppers comes together in this flavorful and hearty soup. The combination of simple ingredients comes together quickly to make a deliciously satisfying soup.

Ingredients

1 lb lean ground beef
2 Tbsp olive oil, divided
Salt and freshly ground black pepper
1 small onion, chopped
3/4 Cup chopped green bell pepper
3/4 Cup chopped red bell pepper
2 Cloves garlic, minced
1 (14.5oz) Can petite diced tomatoes
1 (14.5oz) Can fire roasted tomatoes
1 (15oz) Can tomato sauce
1 (14.5oz) Can beef or chicken broth
2 1/2 Tbsp fresh chopped parsley, plus more for garnish
1/2 Tsp dried basil
1/4 Tsp dried oregano
2 Cup uncooked long grain white or brown rice, cooked according to package instructions
Cheddar or mozzarella cheese, for serving

Instructions

Add 1 tablespoon of olive oil to a large pot over medium heat. Once the pan is hot, add the beff and saute until cooked through. When the beef is just about cooked through, season with salt and pepper. Remove from heat and drain meat. Set aside.
Add the remaining olive oil to the pot and add the onions and bell peppers. Saute for about 3 minutes, until onions begin to turn translucent, add the garlic and cook for another 30 seconds.
Add the tomatoes, broth, parsely, basil, oregano, and cooked beef and stir to combine. Bring mixture to a boil, reduce to a simmer, cover and allow to simmer for about 30 minutes, stirring occasionally.
Taste, adjust seasonings if needed.
To serve, place a scoop of rice in each bowl, top with soup and stir to combine. Top with cheese, if desired.

Nutrition Information:

Yield: 7 Serving Size: 1
Amount Per Serving: Calories: 338Total Fat: 17gSaturated Fat: 6gTrans Fat: 0gUnsaturated Fat: 9gCholesterol: 76mgSodium: 438mgCarbohydrates: 20gFiber: 3gSugar: 4gProtein: 26g

Recipe source: Cooking Classy

Brown Sugar Bourbon Apple Cider

January 29, 2016 by Lynsey Leave a Comment

While I love my fun in the sun, splashing in the pool, and toes in the sand, there is part of me that longs for the weather to turn cooler. Soups and stews and everything comforting are some of my favorite things that come along with cooler weather. But apples and cinnamon might possibly be my most favorite things that come along during this time of year.

Apples are readily available year around, but this time of year is apple season. This is when apples are truly the best and this is also the time of year that those bottles of apple cider start lining the shelves of the market. Oh, and do you know I discovered a new cider this year?!?!

Honeycrisp cider.

A cider made from my all time FAVORITE apples. Those deliciously tart and sweet apples. YUM. I could barely contain my excitement when I saw it in the store. It’s like the heavens opened up, the angels were singing and the lights got a little brighter. Okay…maybe that didn’t really happen, but my excitement meter was through the roof! And it’s just as delicious as the apples themselves.

Anyway…sorry about the detour. Back to the recipe at hand.

I LOVE, LOVE, LOVE apple cider. I can’t tell you how many times I make the stuff once the winter weather hits. Now, most people pop the top off, heat it up and sip as is and that’s perfectly fine. But, I do a little extra flavoring before I start my sipping.

I pop it in a saucepan along with some cinnamon sticks, red hots and a splash of orange juice and let it simmer till those candies are nothing but a bright red memory. Aside from this making a deliciously flavored drink with the perfect balance of sweet and spicy, it also makes the entire house smell like cinnamon apples. YUM!

I decided to take my basic cider recipe, change it up a touch and spike it!

It still has the sweet cider, spicy red hots and cinnamon but I’ve added a bit of brown sugar to give it an almost caramel note. I also added a splash of lemon juice for some acidity and balance and then a healthy glug of bourbon. Your house still smells amazing and you’ve got a delicious cocktail perfect for cooler weather!

Brown Sugar Bourbon Apple Cider

Ingredients:

1 Cup apple cider
1 Tbsp red hot candies
1 Cinnamon stick
1/2 Tsp brown sugar
1 Tsp lemon juice
1 1/2-2 Oz bourbon

Directions:

Combine apple cider, red hots, cinnamon stick and brown sugar in a small saucepan. Place over medium-low heat. Stir to combine ingredients, then continue stirring frequently until the sugar has dissolved and the red hots have melted. Remove from heat and allow to steep for about 5 minutes.

When ready to serve, add lemon juice and bourbon to a mug and stir to combine. Top off with the warm cider mixture, stir, garnish with an apple slice and enjoy.

*I drizzled the inside of the glass with salted caramel sauce. I love the addition of flavor the salt brings, but this step is totally optional.

Recipe source: A Lynsey Original

Apple Cider Whiskey Sour

January 20, 2016 by Lynsey Leave a Comment

Whiskey sours are a classic cocktail that have been around since long before my time. People from all over have long enjoyed sipping on this classic cocktail. If you’re a whiskey person, odds are you’ve had at least one or two of these cocktails.

Although I could I could sip on the original version of this cocktail throughout the year, it’s always a little fun to dream of seasonal variations. Since we’re in the dead of winter; apples and cinnamon are some of the first things that come to mind.

Incorporate those into this classic cocktail and you’ve got a delicious spiced apple cider whiskey sour.

Instead of traditional simple syrup, this version is sweetened with a cinnamon brown sugar simple syrup. It adds just the right amount of spice and caramel-like flavor to the cocktail. There’s also a good dose of fresh lemon juice and a splash of orange juice which add a burst of tartness and help to balance the sweetness from the cider and simple syrup.

This is the perfect balance of flavors and such a fun, seasonal take on the classic.

So build a fire, shake up this cocktail, cozy under a warm blanket and enjoy!

Cheers!

Apple Cider Whiskey Sour

Ingredients:

For the cinnamon brown sugar simple syrup-
1 Cup water
1/2 Cup granulated sugar
1/2 Cup brown sugar
2 Cinnamon sticks

For the Whiskey sour:
2 Oz bourbon (or more depending on taste)
6 Oz apple cider
1/2-1 Oz lemon juice
1 Oz simple syrup
Splash of orange juice

Directions:

For the simple syrup-
Combine water and both sugars in a saucepan and place over medium heat. Allow mixture to come to a simmer, and stir until the sugar dissolves. Once the sugar has dissolved remove from heat, add cinnamon sticks and allow to steep until cooled.

Once cooled, place in a well sealed container and refrigerate.

For the whiskey sour:

Combine all ingredients in a shaker and shake to combine. Taste, add more bourbon or lemon juice if needed. Divide mixture between two ice-filled glasses and enjoy.

Recipe source: A Lynsey original

Chocolate Dipped S’mores

December 14, 2015 by Lynsey Leave a Comment

On my list of favorite sweet treats I’d have to say that s’mores rank pretty darn close to the top. There’s something about the combination of crunchy crackers, toasted, gooey marshmallows and melty chocolate that’s just so magical.

It’s one of those desserts that brings people of all ages together. Light up a bonfire, break out the roasting sticks and pile on the marshmallows and everyone, no matter what age, gathers around to enjoy to make this classic treat.

Now, we all know sometimes a bonfire and roasted marshmallows are just not in the cards. But that’s not to say that these delicious little goodies can’t still be enjoyed.

Enter these chocolate dipped s’mores!

A marshmallow sandwich is created by pipping a few dollops of marshmallow cream on a quarter of a graham cracker, another cracker is placed on top and then it takes a little swim in some melted chocolate.

While that is a winning combination in and of itself, you could actually take it a bit further by sprinkling the still melted chocolate with chopped pecans, mini marshmallows, mini chocolate chips or peppermint bits. The addition of these little goodies just take the presentation up a notch and add another pop of flavor.

These s’mores would make a great addition to a party but would be terrific gifts for co-workers, neighbors and friends. Pop them in a bag, tie up with some ribbon and viola!

Chocolate Dipped S’mores

Ingredients:

1 Package graham crackers, each cracker broken into quarters
Marshmallow Cream
Half package chocolate bark

For topping-
Mini chocolate chips
Chopped pecans
Mini marshmallows
Crushed peppermint

Directions:

Place half of the crackers on a work surface lined with parchment paper. Place marshmallow cream in a piping bag, pipe 3 dollops of cream on the cracker, leaving a slight space around the edges of the cracker. Place another cracker on top of the cream, gently press. Repeat process with remaining crackers.

Place chocolate bark in a microwave safe bowl, heat in 20 second intervals, stirring each time until melted completely.

Dip the crackers in the chocolate, leaving a bit of the bottom exposed. Return to the parchment paper, sprinkle with desired toppings and allow to set. Repeat with remaining ingredients.

Recipe source: A Lynsey Original

Pumpkin Spice Muffins with Cream Cheese Frosting

November 19, 2015 by Lynsey Leave a Comment

I’m ashamed to say it’s been months, maybe even a year since I’ve developed a new muffin recipe. I’m not quite sure what happened, but I have definitely been slacking in the muffin department. And the pumpkin department. I mean it’s mid November and this is the first pumpkin recipe I’ve shared. Can you say slacker??? Well…

…Until now.

I guess it’s true a what they say, good things come to those who wait. Because, let me tell you something. These muffins are nothing short of pumpkin amazingness.

These come together so quickly, no mixer or special equipment required. Simply mix the wet ingredients, then the dry then combine the two and that’s it. You can stop there and end up with a completely delicious muffin, but you know me, I had to take it a step further.

I added a sprinkle of cinnamon sugar on the tops of theuffins before baking. This added another hint of cunning as well as a lightly crunchy top.

Because you can never have enough sugar! And, because calories are non-existent this time of year! Ha

To make it a truly indulgent breakfast treat you could top these delicious pillows of pumpkin goodness with a dollop of cream cheese frosting. Making these little muffins perfect for breakfast, brunch or even dessert.

This is one recipe that truly covers all the bases!

Pumpkin Spice Muffins with Cream Cheese Frosting

Ingredients:

1 3/4 Cup flour
1 1/4 Tsp baking soda
1/2 Tsp salt
3/4 Cup granulated sugar
3/4 Cup brown sugar
2 Tsp cinnamon
1/2 Tsp ground cloves
1/2 Tsp ground nutmeg
1 Stick (8 tablespoons) unsalted butter*
2 Large eggs
1 (15 oz) Can pumpkin puree (not pumpkin pie filling)

For the cinnamon sugar topping-
2 Tbsp sugar in the raw
3/4 Tsp cinnamon
Pinch ground cloves

For the frosting-
1/4 Cup unsalted butter, room temperature
4 Oz cream cheese, room temperature
3/4 Cup powdered sugar
Pinch salt

Directions:

Preheat oven to 350. Spray a mini muffin tin (or regular sized tin) with non-stick cooking spray and set aside.

Combine flour, baking soda, salt, both sugars, cinnamon, cloves, and nutmeg and whisk to combine. Slice 4 tablespoons of butter and add to the dry ingredients, using two knives or a pastry cutter cut in the butter until small balls of dough start to form.

Place the butter in a microwave safe bowl and place in the microwave a few seconds to melt. Add the pumpkin and eggs to the melted butter and mix to combine. Pour into the dry ingredients and stir until incorporated.

Fill each muffin cavity 2/3 full. Sprinkle with cinnamon sugar and bake for 15 minutes. If using a large muffin tin bake for 20-25 minutes.

Remove from oven, run a knife around the edge of each muffin and transfer to a cooling rack to allow to cool completely.

For frosting-
Combine butter and cream cheese in a medium bowl and beat until smooth. Add the powdered sugar and salt and beat until combine.

Frost cooled muffins, or place frosting in a bowl and serve along side muffins.*

*If you don’t have unsalted butter, you may use salted just omit the salt called for in the recipe.
*If serving the muffins the next day, wait until serving to frost.

Recipe source: A Lynsey Original

Caramel Apple Dip

November 16, 2015 by Lynsey Leave a Comment

When I think of fall there are several things that come to mind but there are two things that really stick out; pumpkin and apples. Right now it’s nearly impossible to look around and not spot something involving one of those two flavors.

Caramel apples are one of my favorite fall desserts. There’s something so enticing, so mesmerizing, so magical about an apple dipped and coated in caramel. It’s my weakness.

But, sometimes dunking those big juicy apples in buttery caramel just isn’t in the cards. Enter this caramel apple dip. This dip is easy to make, only requires a few very simple ingredients, and comes together very quickly. It’s creamy, sweet, and smooth, just like traditional caramel sauce. And it goes perfectly with apple slices.

This dip is so delicious, so addicting and makes a great appetizer or snack. This would be a great appetizer for Thanksgiving, or any gathering. It’s sweet, without being overly sweet, light, goes perfectly schmeared on an apple slice and it’s incredibly addicting.

Oh…and you just may want to double the recipe if you’re serving a crowd because it disappears as quickly as it’s made!

Caramel Apple Dip

Ingredients:

16 Individually wrapped caramels, unwrapped
1/4 Cup water
1 (8oz) Package cream cheese
1/2 Cup brown sugar
1 Tsp vanilla

Directions:

Place a medium saucepan over medium-low heat. Add the caramels and water and allow to melt, being sure to stir frequently. Once the caramels are melted and the mixture is smooth remove from heat and set aside.

Place cream cheese, sugar and vanilla in a medium bowl and beat on high to cream. Once the ingredients are completely combined, fold in the caramel mixture. Serve immediately with apple slices.

Recipe source: Chef In Training

Quick Fall Party Mix

October 30, 2015 by Lynsey Leave a Comment

Happy Friday everyone! Can you believe tomorrow is Halloween? Are you all ready?

My little guy is beyond ready! We’ve painted pumpkins, visited the pumpkin patch, tonight we’re carving pumpkins and tomorrow he’ll transform into the Incredible Hulk and we’ll head to my brother and sister-in-law’s and hit the streets so the little man can trick-or-treat to his hearts content.

But, before those trick-or-treaters start knocking on your door I have an incredibly simple, yet oh-so-addictive snack mix to share with you. This party mix consists of Chex cereal, pretzels, M&M’s and candy corn. Because what’s a fall snack mix without candy corn?

This is pretty much the easiest fall snack recipe EVER. Dump the ingredients, melt the chocolate, pour and stir. Viola!

This would make a great snack while carving pumpkins or watching your favorite Halloween movies, or a nice addition to your Halloween party spread. It would also be cute gifts; fill jars and then tie with a ribbon. Don’t stop with Halloween, this would also be perfect at your Thanksgiving day festivities…great for people to grab a handful while waiting on the turkey and dressing to finish cooking.

Have a safe and Happy Halloween weekend!

Quick Fall Party Mix

Ingredients:

2 Cups Rice Chex cereal
2 Cups Corn Chex cereal
2 Cups Cinnamon Chex cereal
1 Cup candy corn
1 Cup small pretzels
1/2 Cup M&M’s
10 Oz almond bark (white chocolate)

Directions:

Line a flat working surface with parchment paper.

Combine rice cereal, 1 1/2 cups corn cereal, 1/2 cup of M&M’s, 1/2 Cup candy corn, and pretzels in a large bowl and toss to combine.

Place almond bark in a microwave safe container and melt, heating in 20 second intervals and stirring after each. Once the chocolate is melted and smooth, pour over the cereal pretzel mixture and gently, but quickly stir to coat.

Spread the mixture out, in an even layer, on the prepared work surface and allow to dry. Once the mixture is dry, pour into a large bowl or bag, add the cinnamon cereal, remaining candy corn and remaining M&M’s and toss to combine.

Serve immediately or store in an airtight container.

Recipe source: adapted from 100 Directions

Salted Caramel Apple Cider

November 17, 2014 by Lynsey 1 Comment

Aside from pumpkin, apples are synonymous with this time of year. Just think about it, the fair rolls around and there are booths filled with candy and caramel apples. Trips to the apple orchard are planned and bushel upon bushel of apples are picked and a plethora of baked goods are made.

What is it about the simple apple that makes me weak in the knees? The perfect apple, how would you describe it? Mine would be firm, juicy, crispy, sweet and slightly tart. My favorite apples are the Honeycrisp variety. Have you tried them? If not, you must. And now.

Anyway, I love apples. Aside from sweet and savory recipes, I love apple flavored beverages. Apple cider to be specific. Me and apple cider go way back. I mean, like over 25 years ago. I remember the first time I tasted it. I was first drawn in by the intoxicating smell; apples and cinnamon, to this day still one of my favorite smells. Then I took my first sip and that was it. I was hooked.

When the first hint of cool weather arrives and the jugs of apple cider begin to fill the shelves I get so excited. I can’t resist buying a jug and quickly getting home to make a mug of the perfect fall drink. I fill my mug, cozy up on the couch and enjoy my favorite drink.

If you asked me a few years ago, I would tell you that nothing could make my mug of apple cider any better. But, over the past few years I’ve discovered and become infatuated with salted caramel. Oh, I adore the stuff. It feeds my whole sweet salty obsession. I also love caramel apples. So, what would happen if I did something crazy like combine these things; cider, caramel, salt?

Only the most awesome drink you’ve ever put in your mouth. Salted caramel apple cider. This drink, honestly is the epitome of what fall is all about. Sticky, sweet caramel, combined with sea salt and cinnamon apple cider. Each sip is the perfect balance of apple, caramel and sea salt. One sip of this concoction and all will be right with the world. Folks, meet your new favorite cold weather drink.

Salted Caramel Apple Cider

Ingredients:

3 Cups apple cider
2 Tbsp red hots
1 Cinnamon stick
3 Tbsp caramel sauce, plus more for topping
1/4 Tsp salt, plus more for topping
Whipped cream, for topping

Directions:

Place cider, red hots and cinnamon stick in a saucepan and place over medium-low heat. Bring mixture to a simmer and allow to for about 5 minutes, until red hots are dissolved. Add caramel sauce and salt and allow to simmer another 2 minutes, stirring to incorporate the caramel.

Pour hot cider in two glasses. Top with whipped cream, caramel and another sprinkle of salt. Serve and enjoy.

Recipe source: A Lynsey Original

Fall Spiced Popcorn

November 13, 2014 by Lynsey Leave a Comment

Folks, popcorn is no longer just for the movie theaters. Just as with all other food crazes, over the past few years popcorn has been given a food category all it’s own. Popcorn lover’s rejoice!

While I’m a fanatic of freshly popped popcorn that’s been tossed in melted butter, there’s so many more other ways to serve that fluffy, crispy stuff. Just think about it, long before the chef’s and home cooks started experimenting with different flavor concoctions there were Cracker Jacks, Crunch N Much, Fiddle Faddle and those infamous tins that come out during the holidays.

Put, the popcorn creations aren’t limited to large companies or chefs anymore. Home cooks around the glob are taking those crispy kernels and making some amazing creations. I have to admit, I’m a little behind on the popcorn bandwagon. Not that I haven’t found, bookmarked, clipped and pinned several recipes with every intention of making them. The problem is, I’m sometimes over ambitious and have these grand plans, then I get myself overwhelmed and take a brake. Unfortunately for myself, I did this with the popcorn and never got back around to it. Until now!

Popcorn is so so so easy to make. I mean, within a matter of minutes you have a bowl full of delicious popcorn that can be drizzled with butter and sprinkled with salt and you’ve got a snack that will please the whole house. Believe it or not, the butter and salt are just the tip of the iceberg. The options of what can be added to the stuff are endless.

So, for my entry into the gourmet popcorn world I decided to start with something simple, a little spicy, sweet and salty. A snack or appetizer that could be thrown together in under 5 minutes, if need be. This popcorn is full of flavor from smoky cumin, a little heat from cayenne pepper, a dash of salt, and a burst of flavor from a trio of parmesan, romano and asiage cheese. To add a little more substance and texture to the mix I threw in some walnuts and pecans, but any type of nut would work. To add a fall flare along with a little more texture I added some dried cranberries and pomegranates. It’s all toss together and given a light coating of coconut oil

All of these spices and flavors come together to make an amazing, flavorful snack that is ever so addicting. Folks, popcorn isn’t just for movie night anymore. Make this fall spiced popcorn whenever you want a quick, light snack, have last minutes guests, for an appetizer, or just to dress up that beloved snack when you get a hankerin’.

Fall Spiced Popcorn

Ingredients:

2 Tbsp brown sugar
1/4 Tsp salt
Pinch cayenne pepper
1/8 Tsp garlic powder
1/8 Tsp cumin
1 1/2 Tbsp Mama Francesca parmesan, romano and asiago grated cheese
2 1/2 Cups popped popcorn
1/2 Tbsp coconut oil, melted
1/4 Cup walnuts, roughly chopped
1/4 Cup pecans, roughly chopped
1/4 Cup dried cranberries
1/4 Cup dried pomegranate, if you can’t find dried pomegranate just use 1/2 cup dried cranberries

Directions:

Place brown sugar in a food processor and process for 1 1/2 -2 minutes, until slightly powdery and doesn’t stick together. Once the sugar is “dehydrated” add the salt, cayenne pepper, garlic powder, and cumin and pulse to combine.

Place coconut oil and chopped nuts in a large bowl and toss to coat. Add the popcorn and spice mixture and toss to evenly coat. Add the cranberries and pomegranates and toss to combine. Serve immediately.

Recipe source: A Lynsey Original

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