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Salted Caramel Popcorn Balls & Recipes from Back in the Day Bakery!

by on ‎02-20-2015 05:58 PM

Hello, foodies…


I’m looking forward to being back with you this Sunday at Noon ET! We have a very special In the Kitchen with David this weekend…it’s our Fourth Annual Golden Spatula Awards! Over the last few weeks we asked you to vote on two things on QVC.com: what was your favorite ITKWD moment; and what was your favorite #foodiefoto of 2014. Well, LOTS of you voted and we will reveal the winners this Sunday. And, as always, some of your favorite guests will be awarded a Golden Spatula Award, as well. Tune in to find out who!


It seemed fitting to make Sunday our awards day because it’s also Hollywood’s big night! So since lots of you will probably tune in for the Academy Awards later on, we wanted to share a munchie/dessert recipe that has grown-up flavor, but movie-night charm. Here are my Salted Caramel Popcorn Balls!


Salted Caramel Popcorn Balls


Salted Caramel Popcorn Balls
Serves 20-22


This recipe is prepared with the Silver Stone Ceramic Nonstick 13-Piece Cookware Set (K41697).

Go to David's Recipe Item Page for the full list of items that David has used in his recipes.


Ingredients:



  • 25 caramel candies, unwrapped

  • 1/4 cup heavy cream

  • 1 Tbsp unsalted butter

  • 3 cups mini marshmallows

  • 10 cups salted plain popped popcorn

  • 2 oz milk chocolate

  • 2 tsp coarse sea salt

  • Cooking spray


Preparation:



  1. Melt the caramel candies with the heavy cream and butter in a medium-size saucepan on low heat, stirring often. Add the marshmallows and, stirring often, heat until they're completely melted.

  2. Place the popcorn in a large bowl and pour the caramel mixture on top. Working quickly, using a rubber spatula that has been sprayed with cooking spray, gently fold the caramel mixture into the popcorn. Immediately, spray your hands with cooking spray and form the popcorn balls into the size of golf balls. Place them on a nonstick cookie sheet to cool.

  3. Meanwhile, fill a small saucepan with an inch of water and bring it to a boil. Place the chocolate in a small bowl and then melt it over the boiling water. Drizzle the chocolate on top of the popcorn balls with a teaspoon. Then, sprinkle the sea salt on top.


As if the Golden Spatula Awards wasn’t exciting enough, we also have two very special guests returning to our QVC kitchen this Sunday…Griff and Cheryl Day from Back in the Day Bakery in Savannah!



So Griff and Cheryl’s first book flew out of here when they were on last time and their new book, Back in the Day Bakery Made with Love looks every bit as delectable as the first. In fact, see for yourself...I asked Cheryl and Griff for a recipe to share in my blog and they sent me two!


Beans and Corn Bread Cobbler


Excerpted from Back in the Day Bakery Made with Love by Cheryl Day and Griffith Day (Artisan Books). Copyright © 2015. Photographs by Angie Mosier.


Beans and Corn Bread Cobbler
Serves 8


A catchy tune called “Beans and Corn Bread” pops into my head whenever we prepare this dish. It’s one of those songs that once you hear it, it sticks. Like the song, this meal is one that sticks too . . . to your ribs. Soft butter beans, smoky bacon, and sweet, tender corn bread make me want to sing, “Beans and corn bread—outta sight!”


Ingredients:


For the Beans



  • 2 tablespoons olive oil

  • 6 slices thick-cut applewood smoked bacon, cut into N-inch pieces

  • 1 1/2 cups cubed (1/2-inch pieces) sweet onions

  • 2 large garlic cloves, minced

  • 1 tablespoon chopped fresh sage

  • 4 cups cooked butter beans

  • 1 cup cubed (1/2-inch pieces) tomatoes

  • 1 cup chicken stock

  • 6 tablespoons brown sugar

  • 1 tablespoon chopped fresh thyme

  • Fine sea salt and freshly ground black pepper


For the Corn Bread



  • 1 1/2 cups yellow cornmeal

  • 1/2 cup unbleached all-purpose flour

  • 1/2 cup granulated sugar

  • 2 teaspoons baking powder, preferably aluminum-free

  • 2 teaspoons fine sea salt

  • 1 teaspoon freshly ground black pepper

  • 1/2 teaspoon baking soda

  • 2 cups buttermilk

  • 2 large eggs, lightly beaten

  • 2 tablespoons unsalted butter, melted


Preparation:


1. Position a rack in the middle of the oven and preheat the oven to 400°F.


2. To prepare the beans: Put the olive oil and bacon in a 10-inch cast-iron skillet and cook over medium-high heat, stirring, until the bacon is cooked but not crisp, 5 to 6 minutes. Add the onions, garlic, and sage and cook until the onions are soft, about 3 minutes.


3. Add the butter beans, tomatoes, chicken stock, brown sugar, and thyme and bring to a boil, then reduce the heat and simmer, stirring occasionally, until the liquid reduces and thickens, 10 to 12 minutes. Add salt and pepper to taste, remove from the heat, and set aside.


4. To prepare the corn bread: In a large bowl, combine the cornmeal, flour, sugar, baking powder, salt, pepper, and baking soda and stir well. Add the buttermilk, eggs, and butter and stir until just combined. It’s okay if the batter looks lumpy; do not overmix. Pour the batter into the skillet over the beans and spread it to the edges of the pan.


5. Place the skillet in the oven and bake for 20 to 25 minutes, until the top of the corn bread is golden brown. Let stand for 5 to 10 minutes before serving.


 


Chocolate Bubble Loaf


Excerpted from Back in the Day Bakery Made with Love by Cheryl Day and Griffith Day (Artisan Books). Copyright © 2015. Photographs by Angie Mosier.


Chocolate Bubble Loaf
Makes 1 loaf


Bubble Loaf is a pull-apart bread that some people know as Monkey Bread. Our version is made with a yeasted dough. My favorite foods are things you eat with your hands, which means this breakfast bread is right up my alley. It has a delicate buttery crumb and a sweet chocolate filling. Just before serving, it is drizzled with a bright lemon glaze.


Ingredients:



  • 2 3/4 cups unbleached all-purpose flour

  • 1/4 cup granulated sugar

  • 1 1/2 teaspoons instant yeast

  • 3/4 teaspoon fine sea salt

  • 4 tablespoons unsalted butter, at room temperature

  • 1 large egg yolk

  • 1 cup whole milk, at room temperature


For the Chocolate Filling



  • 1 cup semisweet chocolate chips, finely chopped, or 6 ounces semisweet chocolate, finely chopped

  • 12 cup granulated sugar

  • 2 teaspoons unsweetened cocoa powder


For the Lemon Glaze



  • 1 cup confectioners’ sugar

  • 1 teaspoon grated lemon zest

  • 2 to 3 tablespoons fresh lemon juice


Special Equipment


Instant-read thermometer


Preparation:


1. In the bowl of a stand mixer fitted with the dough hook, combine the flour, sugar, yeast, and salt. Turn the mixer on to low speed and mix the dry ingredients. Add the butter, egg yolk, and milk, mixing until the ingredients come together. Then mix for another 6 minutes, or until a smooth dough forms.


2. Scrape the dough onto a lightly floured work surface, knead it a few times, and form it into a ball. Put the dough in an oiled medium bowl and cover airtight with plastic wrap. Allow the dough to rise in a warm place for 2 hours, or until doubled in size.


3. To make the filling: In a small bowl, mix together the chocolate chips, sugar, and cocoa powder.


4. Lightly spray a 9-by-5-inch loaf pan with nonstick spray.


5. Remove the risen dough from the bowl and gently press and shape it into an 8-inch square. Cut the dough into 16 equal pieces. Form each piece into a round ball.


6. Arrange 8 dough balls in the bottom of the prepared loaf pan. Sprinkle with half of the chocolate filling. Arrange the remaining dough balls on top and sprinkle with the remaining chocolate filling.


7. Cover the pan loosely with plastic wrap and allow the dough to rise in a warm place for 1 hour, or until doubled in size; it should crest the sides of the pan by about 1 inch.


8. Meanwhile, position a rack in the middle of the oven and preheat the oven to 325°F.


9. Put the loaf in the oven and bake for 20 minutes. Rotate the pan and bake for an additional 10 to 15 minutes, until the internal temperature reaches 190°F on an instant-read thermometer. Put the pan on a rack and cool for 10 minutes.


10. Meanwhile, make the glaze: In a small bowl, stir together the confectioners’ sugar, lemon zest, and 2 tablespoons of the lemon juice until smooth; if necessary, thin the glaze with up to 1 tablespoon more lemon juice.


11. Invert the loaf onto a serving dish and turn right side up. Drizzle the lemon glaze over the loaf and serve warm.


12. Stored in an airtight container, the bread will keep for up to 3 days. To freeze, wrap in plastic wrap and then aluminum foil; it’ll keep for up to 1 month.


Many thanks to Cheryl and Griff for these recipes…don’t miss their return this Sunday at Noon ET.


Keep it flavorful!
—David