Tag Archives: Popcorn

How to Use Pumpkin Pie Spice (aside from a pumpkin pie…)

We all have spices in our cupboards that we never use. I personally have a shaker of garam masala that I used once two years ago and haven’t touched since. Well… there was one time I mistook it for nutmeg. Needless to say those pancakes ended up in the trash.

You probably use your pumpkin pie spice once a year at Thanksgiving, but during this pumpkin-y time of year why not pull it out for some unorthodox uses? Not that the below are TOO out of the box, but perhaps they’re new and exciting to you. I do hope that’s the case.

Maple brown butter pumpkin spice popcorn

On the menu:
Maple brown butter pumpkin spice popcorn
Serves 2

1/2 cup unpopped corn kernels
3 Tbsp butter
2 tsp pure maple syrup
1 tsp pumpkin pie spice

Pop the popcorn in an air popper.

Meanwhile, in a small saucepan melt the butter over low heat. Watch the mixture closely as the color turns from white and yellow to a light brown. As soon as the butter is a light brown color, turn off the heat. Mix in the maple syrup and the pumpkin pie spice and stir to combine.

Pour half the mixture over the popcorn and toss to coat. Pour remaining butter mixture over the popcorn and toss to coat. Serve immediately.

Pancakes with sauteed apples with maple syrup and pumpkin pie spice

On the menu:
Pancakes with apples sauteed with maple syrup and pumpkin pie spice
Serves 2

2 small apples, peeled, cored, and sliced into 1/4 inch thick slices
2 Tbsp butter
1 Tbsp maple syrup
1 tsp pumpkin pie spice

Make pancakes according to this recipe.

In a small frying pan, melt butter over medium heat. Once butter is melted, add apple slices and stir to coat. Cook apples for approximately 5 minutes or until they soften. Add maple syrup and pumpkin pie spice. Stir to combine. Cook for another 2 – 3 minutes or until mixture is heated through. Top pancakes with sauteed apples and serve.

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Pop Goes the Weekend

Happy Monday, friends! I saw 60s in the forecast for this week so I could not be happier. In addition to these normal summer temperatures I have two exciting culinary happenings in the cards this week. Monday morning is easier to swallow when your Tuesday, Wednesday, Thursdays are looking up.

In lieu of dinner Sunday night, I made popcorn. I know what you’re thinking. “Popcorn is not a meal, Lauren.” But don’t worry, I had a glass of wine, too.

On the menu:
Parmesan pepper popcorn

1/4 cup popcorn*
2 Tbsp butter
1/4 cup grated parmesan cheese
2 tsp red pepper flakes
1 tsp salt
1 tsp black pepper

Pop the corn in an air popper. Melt butter over low heat. Add cheese to butter just until coated with butter. Pour half the butter/cheese mixture over popped corn, and sprinkle half the red pepper flakes over top. Toss popcorn. Pour the remaining butter/cheese over the popcorn and sprinkle the rest of the red pepper. Sprinkle salt and pepper over top. Toss well.

*If you don’t have an air popper, you can still make oil-free pop corn at home. Put the kernels in a paper bag and pop them in the microwave for about 2 minutes. Voila.

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