This recipe is from my mother-in-law, Jacque. The recipe says it covers 8 quarts of popped popcorn.  I’ve never actually measured my popped popcorn. I use approx. 1 cup of kernels and it works out to be a good ratio of popcorn to caramel.

Ingredients

• 2 cups brown sugar
• 1/2 cup corn syrup
• 1 cup butter (2 cubes)
• dash of salt

• 1/2 tsp soda
• pinch cream of tarter

Directions

Bring first four ingredients to a boil for 5 minutes while constantly stirring. Remove from heat and stir in  soda and cream of tarter. Immediately pour over popped corn, stirring as you pour –the mixture cools very quickly. It’s helpful to have someone stir the pop corn as you pour the caramel.  Be careful –it’s very hot!!!

A great Halloween treat. I love storing them in the refrigerator and eating them cold.

Makes 20 cupcakes or 12 regular and 16 mini

• 1 (8 ounce) package cream cheese, softened
• 1 egg, slightly beaten
• 1/3 cup sugar
• 1 pinch salt
• 1 (6 ounce) package chocolate chips (just add several handfuls until you have a good ratio)
• 1 cup sugar
• 1 1/2 cups flour
• 1/4 cup cocoa
• 1 teaspoon baking soda
• 1/2 teaspoon salt
• 1 cup water
• 1/2 cup oil
• 1 tablespoon vinegar
• 1 teaspoon vanilla

Directions

1. In a small bowl, combine first four ingredients –hand blender works well.
2. Add chocolate chips and set aside.
3. Mix remaining ingredients well. Mixture will seem very thin and runny.
4. Fill muffin tins with  paper liners and spray with cooking spray for even less stick.
5. Fill 1/3 to 1/2 full with this mixture.
6. Drop a large spoonful of cheese mixture on top. You can be really generous.  I always have leftover.
7. Bake at 350 for 20 to 25 minutes (I go with 25 min and check on them).  If making mini muffins too, I put them in around the 18 minute mark and both are done at the same time.

Not so much a recipe as an idea. I don’t think I’ll even list the ingredients (see picture). Aaron and I have made these the past three nights for dessert. We’ve decided we like them better at home: no sand, no dirt, and we can actually get the chocolate to melt with out making some kind of aluminum foil apparatus. On our second night we got crazy and spread some peanut butter on one of the graham crackers – oh so good!

Turn broiler on high and place rack one spot below the top (trial and error here –first batch burned). Line cookie sheet with foil to prevent a mess.  Cut marshmallows in half and arrange on split graham crackers. Add chocolate and don’t forget to spread a little  peanut butter underneath (not pictured). Place in oven and DO NOT WALK AWAY!  Keep a close eye on these suckers or they will BURN. It took only 40 seconds for these to brown.

I tried some with the door slightly open and they took longer and the crackers got soggy.  Close the door for a crispier cracker.

Also, the picture cut off the other row of marshmallows, which I’ve now learned need to go in the center with the other row of marshmallows (better browning since the broiler flame is in the center).

I love making this every summer when apricots are in abundance at local produce stands. It tastes best when eaten the same day.

For pastry
8 Tbs unsalted butter, melted and cooled
1/2 c sugar
1/4 tsp pure almond extract (I leave it out)
1/4 tsp pure vanilla extract
1/2 tsp fine sea salt
1 1/4 cups plus 1 Tbs unbleached all purpose flour
2 Tbs finely ground unblanched almonds
(I use my coffee grinder)

For filling
1/2 cup heavy whipping cream
1 large egg lightly beaten
1/2 tsp pure almond extract (again, I omit it)
1/2 tsp pure vanilla extract
2 Tbs honey
1 Tbs superfine flour (I always have Wondra on hand; I wouldn't use regular flour
here because you'll get lumps)
About 1 1/2 pounds fresh apricots (usually about 11-12 large apricots), pitted and halved (do not peel)
Powdered sugar for garnish
Preheat the oven to 350 degrees
Butter the bottom sides of a 9-inch fluted tart pan with removable bottom (I use "cooking spray with flour" and nothing ever sticks). Set aside.

Make the pastry:
In a large bowl, combine the melted butter and the sugar using a wooden spoon, stir to blend. Add the remaining ingredients and stir to form a soft, cookie-like dough. Transfer the dough to the center of the buttered pan. Using the tips of your fingers, evenly press the pastry along the bottom and up the sides. The pastry will be quite thin.
Place the pan in the center of the oven and bake until the dough is slightly puffy and set, 12 -15 minutes, Sprinkle the ground almonds over the bottom of the crust. This will prevent the crust from becoming soggy.
 

Meanwhile make the filling:
In a medium-size bowl, combine the cream, egg, extracts, and honey. Whisk to blend. Whisk in flour.
Pour the filling evenly over the pastry. Starting just inside the edge of the pan, neatly overlap the halved apricots, cut side up, at an angle. Arrange in two or three concentric circles, working toward the center.
 

Place the tart pan on a baking sheet in the center of the oven and bake until the filling is firm and the pastry is a deep golden brown, 55-60 minutes (I've always found that it takes more like 80 minutes or more). The apricots will shrivel slightly. Remove from oven and immediately sprinkle with powdered sugar. Cool on a rack.