I spent a little time talking to Miriam about her journey into baking, transitioning from her “boring” (her words) old job to her interesting new baking and blogging/writing job. She works really hard to accommodate her readers and you can see it in the quality of her recipes.
- 1 cup oil
- 1 cup brown sugar
- 1/2 cup sugar
- 2 teaspoons vanilla extract
- 1 teaspoon baking soda
- 1 teaspoon salt
- 2 eggs
- 2 tablespoons cornstarch
- 2 1/2 cups flour
- 1 1/2 cups good-quality chocolate chips
- Preheat oven to 375℉.
- Line 2 baking sheets with parchment paper; set aside.
- In the bowl of an electric mixer on medium speed, beat together oil and sugars until smooth and creamy.
- Add vanilla, baking soda, salt, eggs, and cornstarch, beating well to combine after each addition.
- Reduce mixer speed to low.
- Add flour; beat until just combined.
- Add chocolate chips; stir until evenly distributed.
- Using a medium cookie scoop (or heaping tablespoon), drop dough onto prepared baking sheets.
- Bake for 8-9 minutes, until tops are set.
- Do not overbake.
- 3 tablespoons oil
- 1/2 cup yellow popcorn kernels
- 5 tablespoons butter or trans-fat-free margarine
- 3 cups sugar
- 1 cup water
- 1 1/2 tablespoons kosher salt
- 1/2 teaspoon baking soda
Prepare the popcorn
- Heat oil in a large pot over medium heat.
- To make sure oil is hot enough, drop in one corn kernel.
- When it pops, pour the rest of the kernels into the pot; cover pot.
- Keeping the cover on, shake the pot to help popcorn pop evenly and prevent burning.
- When the popping sound slows, remove pot from heat.
- Pour the popcorn into a large, greased, heatproof bowl.
Prepare the caramel
- In a medium pot, melt butter over medium-high heat.
- Add sugar, water, and salt.
- Stir until sugar has dissolved.
- Cook mixture over medium-high heat, without stirring, for 15-20 minutes, until it begins to brown around the edges.
- Meanwhile, measure baking soda, grease two heatproof spatulas or spoons, and line a baking sheet with parchment paper.
- Coat parchment with nonstick cooking spray.
- Time is of the essence in the next step so have everything handy and be ready to work quickly.
- Once sugar mixture begins to brown around the edges, remove pot from heat; add baking soda.
- Whisk for about 10 seconds.
- Mixture will bubble vigorously and thicken.
- Quickly pour sugar mixture over popcorn and toss with the two prepared spatulas until all popcorn is evenly coated.
- Pour popcorn onto prepared baking tray and set aside to cool.
- Once cooled, break into chunks and enjoy!