Next week is Diwali (Deepavali). I’m not Hindu (nor am I anything else), but in one description I’ve read, it described Diwali as a celebration of victory of light over darkness, good over evil, knowledge over ignorance, and hope over despair. Those are ideals that I can get on-board with. One of the things that many of my Indian friends have done is have given sweets for Diwali, so I thought that I would try making some myself. I’ve never made this type of sweet before, and I know that it isn’t a very traditional recipe in any way, but they were easy to make and taste amazing. So Happy Diwali to one and all!
Something a little different on the site today: Popcorn! I am actually a huge fan of popcorn and particularly the whole sweet and salty of kettle corn. I decided to make this type maple-based and OMG is it good. Really easy to double (or even triple!) If you are making it for a crowd. Best fresh, but will hold up to about a week and still be very yummy! Give it a try.
This might be the easiest chocolately snack ever. I decided to make a few treats to take with my on my travels and decided on this “bark”. The best part about it — besides being insanely easy to make — is that is can look neat just by breaking it into irregular pieces. It’s a little messy to eat with the caramel oozing out, and I’d suggest keeping in in the fridge when not snacking \on it, but man, is it good!
A few weeks ago, I bought some of these Eliot’s Adult Nut Butters. As I have mentioned here before, I am not a huge fan of BP on it’s own, but lvoe it as an ingredient, so it was time for some experimenting. Turns out these Honey Chipotle Sea Salt Buckeyes are awesome… and spicy! They weren’t kidding when they say “bold flavors”! But paired with the chocolate, and the whole sweet/salty thing with the sea salt, they are excellent. Certainly not your everyday Ohio treat. 🙂
So, this weekend is a special weekend in the CSPS world. It was this weekend (yesterday, to be exact), six years ago, that the Foodie World of Cup of Sugar :: Pinch of Salt came to be. 2010 had been a fairly crap year, I’d spent most of January 2011 hiding in my kitchen making comfort food and then the inspiration came: why not make “something” of this. Of course, I had no idea that that something would turn into sharing all my experiments with you all, but here we are, six year on. Almost 1300 recipes. But who’s counting.
So, in honor of this little blog-o-versary (lame, I’m making up words again), I made some chocolates. They say that I am nuts about you. Because, I’m kinda nuts about you. Really. 🙂