The second delivery of popcorn was dropped off earlier this week, and if people perhaps have been fooled into thinking “Hey Popcorn Guy” doesn’t have a sense of humor, rest easy, because he does. Which was demonstrated in the flavor of popcorn that he brought me to work with….Black Cherry & Red Cherry. I know right? He is thinking perhaps that I have more imagination then I really do, however let’s give it a go. This was a bit of a head scratcher for me and I was up against the ropes for awhile, I’m not gonna lie, then the creative process took over and a recipe was born. The bars are really tasty and I hope when you find yourself with some Black Cherry & Red Cherry popcorn from “Hey Popcorn Guy” that you will give this recipe a try!
Cherry Chocolate Cheesecake Bars
1 1/2 cups rice crispy cereal
1 1/2 cups Black Cherry & Red Cherry Popcorn
5 oz. large marshmallows
1/4 cup butter
1 8 oz. package of cream cheese, softened
1/2 cup whipping cream
1/4 cup powdered sugar
1 cup white chocolate chips
1 cup milk chocolate chips (this recipe would be amazing with dark chocolate)
You will need a 13 X 9 pan, butter the pan well. Place the marshmallows and butter in a pan. Place pan on medium heat and begin to melt, continually stirring. Once the marshmallows and butter have melted together, stir in popcorn and crispy cereal. Press out on the bottom of the 13 X 9 pan , allow to cool. While the cereal layer is cooling, place softened cream cheese, whipping cream and powdered sugar in a mixer and whip until combined, and then whip for an additional 1 to 2 minutes. Spread the cream cheese mixture onto the cereal mixture with a spatula. Melt together in a bowl the chocolate chips. You can use a double boiler, or what I did was melt it in the microwave at 30 second intervals, stirring in between. Once the chocolate is melted and smooth, stir together once more and spread onto the cheesecake layer. At this point you can refrigerate the bars, however I did not, I allowed them to cool on the counter and then cut them into squares.
Looking for that last minute get away….trying to figure out the perfect gift for the Mom or Moms in your life? Here is a recipe for a wonderful weekend, check in at Lindsay House Bed & Breakfast, enjoy a glass of iced tea and a home baked treat. Enjoy an evening meal at one of the many area restaurants, grab a good night’s sleep in one of our restful rooms. Awaken to the aromas of a home cooked gourmet breakfast, and peek outside your door to see a beverage tray awaiting you. After breakfast explore Waupaca County and all the things it has to offer. Enjoy all of this and so much more and pay for just one night, yet stay for 2. Also receive the recipes of the dishes that you enjoyed here, so you can recreate them at home for your loved ones, or just when you want to remember your time with us. $238 value for a mere $119 + tax. Mention this special when you call to book for May 6th-8th!
Well as many of you may know I am somewhat of a foodie and love to try new recipes, or twists on recipes I hadn’t thought to do. So I tried some new things over the weekend on some guests and they seemed to enjoy them so I thought I would share them with you. The first was a Strawberry Ricotta Pancake recipe which is a recipe originally presented by Magnolia House Bed & Breakfast, Fredricksburg TX. However as I sometimes, who am I kidding, most of the time do, I reworked the recipe a little, based on several factors such as ingredients on hand and to be really honest, what I really feel like doing on any given morning. This is the recipe that I came up with for my version of Strawberry Ricotta Pancakes with Orange Sauce.
1 cup all-purpose flour
1 tsp. baking powder
1/2 tsp. baking soda
2 Tbsp. sugar
1/4 tsp. salt
3 Tbsp. melted butter
1/2 cup ricotta cheese
3/4 cup buttermilk
2 egg, separated
grated zest of 1 orange
3/4 cup thinly sliced fresh strawberries
In a large mixing bowl whisk together the dry ingredients. In a separate bowl combine the melted butter, ricotta cheese, buttermilk, egg yolks and orange zest. Mix well. Add the milk mixture to the dry ingredients, stir to combine, though be careful not to over mix, as this will create a tougher texture for your pancakes. In a mixing bowl, beat the egg whites until soft peaks form. Gently fold the egg white into the batter. Heat griddle over medium heat, and butter lightly. Drop batter by 1/4 cupfuls onto griddle, place several slices of strawberries on each pancake. Cook pancakes until bubble form on top and bottoms are golden brown, turn pancakes over and cook until bottoms are golden brown, approximately 2 to 3 more minutes.
In a small pan, mix 2/3 cup sugar with 2 to 3 Tbsp. of corn starch. Add 2 cups of water and bring to a boil over high heat. Remove from heat and add 4 Tbsp. of butter, and 2 to 3 Tbsp. of orange zest and 1/4 cup freshly squeezed or store bought orange juice. Stir until the butter melts, serve and enjoy! May be stored in a container in the fridge for a week or so.