Cotton Candy on a day in the sun at home...um yeah! It beats those gross bagged kind sold at 7-11.
And boy o' boy that was the best right turn we ever made! Really? A frozen banana (yum!) dipped in dark chocolate and nuts? Really?!?!? Yes!
And nuts are super protein food...sooooo....
but if you are like the TWH ladies of love...then you prob wanna make your own so you can lick the bowl of chocolate when you're done.
- 4 medium ripe but firm bananas
- 8 wooden craft sticks
- 3 tablespoons finely chopped lightly salted peanuts
- 6 ounces good quality dark chocolateshowlist_icon.gif"> (60 to 70 percent cocoa solids), chopped
Peel, then cut each banana in half crosswise and insert a craft stick into each half. Place on a tray, cover with plastic wrap and place in the freezer until frozen, about 3 hours.
Place the peanuts in a shallow dish or on a plate. Melt the chocolate in the top of a double boiler over slightly simmering water, over the lowest possible heat, stirring frequently. Make sure the water is not touching the bottom of the top pan. Pour the melted chocolate into a tall glass. Dip each frozen banana into the chocolate, turning it to coat, and immediately roll in the peanuts. Place on a tray covered in waxed paper. Serve immediately or wrap individually in plastic wrap or waxed paper and freeze
3 1/2 cups water
- 1 1/2 cups sugar
- 2 cups fresh lemon juice (from about 10 lemons), plus wedges for serving
- Bring water and sugar to a boil in a small saucepan, stirring occasionally, until sugar dissolves. Let cool.
- Mix sugar syrup and lemon juice in a nonreactive 9-by-13-inch baking dish. Cover, and freeze overnight. (Lemonade can be frozen for up to 3 days.)
- Using a fork, break frozen lemonade mixture into chunks, and transfer to a large bowl. Whisk, breaking up chunks, until slushy. Divide slush among glasses. Squeeze 1 lemon wedge over each glass, drop it into glass, and serve immediately.
Be careful....you can go thru and entire bag in no time...
1/4 cup vegetable oil
1/2 cup popcorn kernels
1/3 cup sugar
3/4 teaspoon salt
*Special Equipment – A large pot with lid
Heat oil in a large pot over medium-high heat. Add popcorn and sugar giving it a quick stir and then cover with lid. Once popcorn starts popping, pick it up and give it a quick shake every few seconds until popping slows down, between 3-4 minutes. Remove immediately from heat and pour into a large bowl. Sprinkle with salt and serve immediately. Do not make the mistake of removing the pot from heat without transferring to a bowl. Due to the high heat of the pot, if you don’t transfer the popcorn it will caramelize and perhaps burn. *Also, do not attempt to make a batch of this in a dutch oven. I made a second batch thinking it would work and it caramelized to quickly and burned.
And they are baked not fried...sooo there is that fun fact....