December 23rd, 2006

sticking stuff to popcorn

Hi all!
I'm a popcorn junkie. I eat it almost every day! I love popping the corn in garlic oil and salt on the stove, then sprinkling on a ton of nutritional yeast. Yum!
The only problem in my popcorn induced bliss haze is the amount of nutritional yeast that remains in the bottom of the bowl, and a ton of bare kernels. I've read through the tags and didn't see anything relating to my query. Any ideas on how I could get more to stick to the corn without resorting to scraping and scooping with the kernels, or a load of extra oil?
Thank you very much!
  • Current Mood: curious

baked goods: cranberry bliss bars & holiday bsicotti

I got a handmixer for the holidays, and I have been baking every single day since!!


Holiday Biscotti
Recipe courtesy Giada De Laurentiis (with vegan modification!!)


2 cups all-purpose flour
1 1/2 teaspoons baking powder
3/4 cup sugar
1/2 cup margarine
1/4 teaspoon salt
4 tbs apple sauce
3/4 cup pistachios, coarsely chopped
2/3 cup dried cranberries
12 ounces vegan white chocolate ('the vegan store' aka pangea carries a great white chocolate)

Preheat the oven to 350 degrees F.

Line a heavy large baking sheet with parchment paper. Whisk the flour and baking powder in a medium bowl to blend. Using an electric mixer, beat the sugar, margarine, apple sauce and salt in a large bowl to blend. Add the flour mixture and beat just until blended. Stir in the pistachios and cranberries.

Form the dough into a 13-inch long, 3-inch wide log on the prepared baking sheet. Bake until light golden, about 40 minutes. Cool for 30 minutes.

Place the log on the cutting board. Using a sharp serrated knife, cut the log on a diagonal into 1/2 to 3/4-inch-thick slices. Arrange the biscotti, cut side down, on the baking sheet. Bake the biscotti until they are pale golden, about 15 minutes. Transfer the biscotti to a rack and cool completely.

Stir the chocolate in a bowl set over a saucepan of simmering water until the chocolate melts. Dip half of the biscotti into the melted chocolate. Gently shake off the excess chocolate. Place the biscotti on the baking sheet for the chocolate to set. Refrigerate until the chocolate is firm, about 35 minutes.

The biscotti can be made ahead. Store them in an airtight container up to 4 days, or wrap them in foil and freeze in resealable plastic bags up to 3 weeks.


picture and recipe for faking out the starbucks cranberry bliss barCollapse )