Halloween is so awesome. It has always been one of my favorite holidays. It’s not just the Halloween-themed candy (which is super fun, obviously), but the spirit of trickery and the costumes, and the macabre decorations, which would be completely unacceptable and weird any other time of year. Although I love a bit of everything, candy corn is one of my favorite treats each year. Some of you may scoff, and some may cheer with me (it seems you either love it or hate it), but I promise this buttery, sweet and salty white chocolate candy corn popcorn will please nearly everyone. The two ultimate Halloween treats–candy corn and popcorn–come together so perfectly I swear it was meant to be.
 

The best thing about this popcorn (other than the fact that it’s so delicious) is how easy it is. You can literally make it in 5 minutes. The special ingredient is the limited edition Hershey’s Candy Corn bars. Amazing.  If you love candy corn, you will love these. If you don’t, they might turn you into a candy corn lover.

Start by popping one bag of microwave popcorn. Any kind will do, but if you don’t want the yellow color, buy a natural variety of popcorn.  While the popcorn is popping, unwrap about 14 Hershey’s Candy Corn bars and break them into pieces in a microwave-safe bowl. 

Once the popcorn is popped, dump it into an oversized mixing bowl and set aside.  Melting the Hershey’s Candy Corn bars will vary depending on your specific microwave and power settings, but you want to melt it slowly. I melted mine in 15-second increments, making sure to stir well each time. My candy corn bars melted in only four 15-minute increments (one minute).  Stir it one last time, making sure the chunks are melted, then pour it over your popcorn and stir well to coat each kernel. To avoid large chunks, you can spread the warm popcorn on a cookie sheet to cool, or you can let it cool in the bowl and break it up with your fingers afterward. You can use more Hershey’s Candy Corn bars, but 14 seems to create the perfect salty-to-sweet ratio for me. 

SO delicious. 

[yumprint-recipe id=’4′]So what do you think, are you a candy corn lover? If not, are you willing the become one?

Enjoy!

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Fresh raspberries are a key ingredient, so try to get them if you can. I tested a version using raspberry jam and it wasn’t very good. The jam adds extra sugar making them too sweet, and it didn’t have a very rich, raspberry flavor like the cupcakes made with fresh raspberries have. 

“You can see, I am quite the whiz with a piping bag!” I sometimes say to make myself feel better.
I don’t feel to bad, because these delicious beauties make up for it. The raspberries make the cake so moist and give them a pretty pink color, and the lemon frosting adds a zing of zesty lemon flavor. I took these to the kids in my church class, and of course they loved them.  

My parents have a beautiful and full raspberry patch in their backyard, so I am excited for them to ripen so I can test out some new raspberry recipes. I have been dreaming of raspberry sherbet and raspberry fruit popsicles, so I am definitely going to make those happen. 

Fruit is one of my favorite things about summer! How about you? 

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Since you are in the kitchen making yummy things happen, try these Pink Lemonade Cookies or these Banana Yogurt Popsicles. 

I hope you enjoy these cupcakes! We certainly did. 

The post Raspberry Lemon Cupcakes appeared first on Whistle and Lively.

Have you tried blended frozen banana? It’s so delicious and creamy, you believe you are actually eating ice cream. Delicious. Add some creamy yogurt, and these popsicles are just divine.

Begin by slicing your bananas for freezing.

It’s easiest to lay them flat in a freezer bag, rather than in a bowl or storage container. The frozen slices break apart much easier this way.

To freeze the yogurt, use a spoon and drop it into an ice tray.

Freeze for several hours. Once both ingredients are frozen, break up the bananas and pop out the yogurt.

Place your ingredients in your high-power blender or food processor. At first, it will break up into coarse chips. Keep going! It will eventually get smooth like soft-serve ice cream.

Now is good time to stop and eat! It is completely wonderful to eat as-is, so creamy and delicious! You can also add fruit mix-ins, like strawberries or raspberries.  To make popsicles, you can just fill your molds,  place your sticks and freeze for a few more hours.

You can even make it scoopable! Place the “soft-serve” in a ceramic dish and refreeze.

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Any way you try it, it’s creamy and delicious.

What is your favorite summertime treat?
I get a bit nostalgic with Creamies

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