Friday, December 25, 2009

Butterscotch Bubble Loaf

We've made this the past few years on Christmas morning for breakfast. The kids love it!

Butterscotch Bubble Loaf
Serves 10-12

24 Rhodes dinner rolls, thawed but still cold
1/2 box butterscotch or vanilla pudding mix, non-instant
1/2 cup pecans, chopped
1/2 cup brown sugar
1/2 cup butter

Thaw rolls until soft (about 2 hours at room temperature). Spray bundt pan. Cut dinner rolls in half and dip in dry pudding mix. Arrange rolls in pan, alternately arranging and sprinkling pecans. Sprinkle remaining pudding mix over the top. Combine brown sugar and butter. Heat together until butter is melted and a syrup is formed (microwave about 1 1/2 minutes). Pour syrup over rolls. Cover with sprayed plastic wrap. Let rise until double in size or even with top of bundt pan. Carefully remove wrap. Bake at 350°F for 30-35 minutes. Cover with foil the last 15 minutes of baking. Immediately after baking, loosen from sides of the pan with a knife and invert onto a serving plate.

Wednesday, December 23, 2009

Cinnamon Bun Popcorn

Mike likes to give a little gift to all of his associates (his crew that he manages) at Christmas. I needed something super-simple this year (but still yummy) and we decided on this popcorn I found at Our Best Bites.

It's really yummy and super easy to make!

Cinnamon Bun Popcorn
Recipe by Our Best Bites

12 cups popped popcorn (about 1 cup kernels)
1 cup pecan halves, roughly chopped
1 cup brown sugar
3/4 t cinnamon
1/4 C karo syrup
1 stick real butter
1t vanilla
1/2 t baking soda
3 squares almond bark (about 4 oz) (I just used white chocolate chips)

Preheat oven to 250 degrees. Place popcorn and chopped pecans in a large bowl and set aside. Combine brown sugar and cinnamon in a 2 liter capacity microwave safe bowl. Mix well. Chop butter into chunks and place on top of sugar mixture. Pour corn syrup over the top of everything. Microwave on high for 30 seconds and then stir to combine. Return to microwave and heat for 2 minutes. Remove and stir and then microwave for 2 minutes more. Remove from microwave and add in vanilla and baking soda. Stir to combine. Mixture will foam and rise.

Pour caramel mixture over popcorn and pecans and stir very well so everything is well coated. Spread popcorn mixture onto a foil-lined jelly roll pan. Place in oven and bake for 30 minutes, stirring every 10 minutes. Remove from oven and spread out on a large piece of parchment, waxed paper, or foil. Melt almond bark according to package instructions. Drizzle over popcorn mixture. When almond bark is hardened and popcorn is cool, break into chunks and enjoy!