ReportWire

Tag: sweet treat

  • White Chocolate Peppermint Popcorn – Simply Scratch

    [ad_1]

    White Chocolate Peppermint Popcorn is so easy and delicious! Air-popped popcorn coated in white chocolate and peppermint candy dust. A perfect, quick and festive treat! Yields about 8 cups.

    This is your friendly reminder to make White Chocolate Peppermint Popcorn this holiday season!

    Really it’s so easy and so much fun – especially if making it with kids. And it’s the perfect sweet treat to have on hand during the holidays when you’re in the mood for something sweet.

    White Chocolate Peppermint PopcornWhite Chocolate Peppermint Popcorn

    One thing is for sure, this holiday popcorn should come with a warning label because it’s extremely addictive.

    ingredients for White Chocolate Peppermint Popcorningredients for White Chocolate Peppermint Popcorn

    To Make White Chocolate Peppermint Popcorn You Will Need:

    • candy canesOr use peppermint hard candies.
    • popcorn kernelsI use white popcorn kernels for this recipe.
    • white chocolateThe candy melts are so easy, however chocolate chips or chopped chocolate (bars) would also work.
    • fine saltAdds a little something-something and balances all the sweet.

    peppermint candy canes in food processorpeppermint candy canes in food processor

    In the bowl of a mini food processor break up and add about 6 candy canes. Secure the lid and process until they turn into fine candy cane dust. This will yield about 1/4 cup.

    NOTE: I like to reserve 1 tablespoon to sprinkle over top at the end.

    white popcorn kernelswhite popcorn kernels

    For this recipe, it’s best to pop the popcorn kernels in an air popper. I searched amazon for the one I have and couldn’t find it so I linked to a similar one in the printable recipe. You’ll need 1/3 cup of white popcorn kernels.

    air popped popcornair popped popcorn

    Following the manufacturers directions to your air popper, air pop the popcorn kernels into an extra-large bowl.

    Once popped it should be about 8 cups of popcorn.

    white chocolate meltswhite chocolate melts

    Start with 16 ounces of white chocolate melts, white chocolate chips or you can chop up two 8 ounce bars of Ghirardelli white chocolate into pretty similar size pieces. Add them to a heat-safe bowl or large liquid measuring cup and follow the package directions for melting.

    melted white chocolatemelted white chocolate

    Stir until smooth and no lumps.

    pour melted white chocolate over popped popcornpour melted white chocolate over popped popcorn

    While the chocolate is still warm, pour it over the pop corn.

    gently toss to coatgently toss to coat

    Use a large rubber spatula and gently toss until the popcorn is evenly coated.

    sprinkle with candy cane dustsprinkle with candy cane dust

    Sprinkle with the candy cane dust.

    gently toss to coatgently toss to coat

    Give that a gentle toss to coat as well.

    spread on parchment lined rimmed baking sheetspread on parchment lined rimmed baking sheet

    Spread the white chocolate candy can popcorn onto a parchment or wax paper lined, rimmed baking sheet. And sprinkle with a pinch of fine salt.

    White Chocolate Peppermint PopcornWhite Chocolate Peppermint Popcorn

    Let that sit until the chocolate has set.

    White Chocolate Peppermint PopcornWhite Chocolate Peppermint Popcorn

    Break up any large clumps and prepare to fall in love.

    White Chocolate Peppermint PopcornWhite Chocolate Peppermint Popcorn

    How To Store White Chocolate Peppermint Popcorn:

    Once the chocolate has set, gently break up any large pieces and transfer to a gallon size resealable bag or air-tight storage container.

    How Long Will White Chocolate Peppermint Popcorn Last?

    If stored properly, it should last about 1 week. That’s if you don’t finish it before then. 😉

    White Chocolate Peppermint PopcornWhite Chocolate Peppermint Popcorn

    Enjoy! And if you give this White Chocolate Peppermint Popcorn recipe a try, let me know! Snap a photo and tag me on twitter or instagram!

    White Chocolate Peppermint PopcornWhite Chocolate Peppermint Popcorn

    Yield: 12 servings

    White Chocolate Peppermint Popcorn

    Salty, sweet and peppermint-y popcorn! A delicious festive popcorn perfect for the holidays! Makes 6 cups or 12 (1/2 cup) servings.

    • 1/3 cup white popcorn kernels
    • 1/4 cup finely crushed candy canes, or about 6 candy canes
    • 16 ounces white chocolate melts, or use 15 ounce bag of white chocolate chips or 2 (8 ounce) bars
    • 1 pinch fine sea salt

    CRUSH THE CANDY CANES:

    • Add broken up candy canes into the bowl of your mini food processor and process until they are somewhat of a fine dust.NOTE: I reserve 1 tablespoon of candy cane dust to sprinkle on top once spread out on the pan. This is optional of course.

    MAKE THE POPCORN:

    • Following the manufacturers directions to your air popper, air pop the popcorn kernels into an extra-large bowl.

    • Add the chocolate melts to a heat-safe bowl (or large liquid measuring cup) and follow the package directions for melting. Stir until smooth.

    • Pour the melted white chocolate over the popcorn and use a rubber spatula to gently toss it until the popcorn is evenly coated. Sprinkle with candy cane dust and gently mix to coat once more.

    • Spread the popcorn on a parchment or wax paper lined baking sheet. Sprinkle with a small pinch of fine salt and reserved candy cane dust. Let the chocolate set up on the counter or pop into the fridge for 10 to 15 minutes. Break up any large pieces and enjoy!

    • See blog post for storing instructions.

    Nutrition Disclaimer: All information presented on this site is intended for informational purposes only. I am not a certified nutritionist and any nutritional information shared on SimplyScratch.com should only be used as a general guideline.

    Serving: 4ounces, Calories: 221kcal, Carbohydrates: 26g, Protein: 3g, Fat: 12g, Saturated Fat: 7g, Polyunsaturated Fat: 0.5g, Monounsaturated Fat: 3g, Cholesterol: 8mg, Sodium: 38mg, Potassium: 121mg, Fiber: 1g, Sugar: 22g, Vitamin A: 11IU, Vitamin C: 0.2mg, Calcium: 75mg, Iron: 0.2mg

    This recipe was originally posted on November 30th, 2012 and has been updated with clear and concise instructions, new photography and helpful information.

    This post may contain affiliate links.

    [ad_2]

    Laurie McNamara

    Source link

  • Ozempic Spells Trouble for the U.S. Economy—With 5 Exceptions

    [ad_1]

    The effects of Ozempic on grocery spending are obvious; the Harvard Business Review found GLP-1 households are spending up to 8 percent less on food. The restaurant industry is suffering, too. Food and Wine warns that the Ozempic effect is “rewriting the rules of dining out.” But the food and dining categories are just the first victims of Ozempic.

    Twelve percent of the U.S. population has taken GLP-1s at one time or another, with the number rising to 20 percent of women 50-64.  In September, a pill form was introduced, which will undoubtedly increase adoption.

    Science is finding that in addition to curbing food cravings, addictions to opioids, alcohol, and nicotine may be treatable with these compounds.

    That’s good news for human health. What isn’t getting nearly enough attention, though, is what happens more broadly—beyond food, smoking, substance abuse—when those hormones are suppressed?

    Disaster.

    The “Impulse Economy” is under siege

    Marketers have spent decades getting exquisitely good at creating and monetizing tiny bursts of desire. They are black belts in provoking dopamine release, whether consumers are clicking or scrolling, or getting triggered at the checkout by the cornucopia of impulse purchases. Or being seduced by in-game sports betting.

    This emotional manipulation is what powers the consumer economy—which makes up almost 68 percent of U.S. GDP.

    But that emotional need is being threatened by the current wave of GLP-1 weight-loss drugs.

    Researchers are now noting that, in addition to curbing food, alcohol, and drug cravings, GLP-1 drugs also appear to broadly target the brain’s dopamine reward system, which creates anticipation and the impulse to go after something—or spend money on something.

    This can be a punch in the gut to brands. While many discretionary consumer categories are likely to be threatened, it is the most dopamine-driven sectors that will be at heightened risk. You know who they are. Businesses like Fan Duel, Starbucks, the temptations at Costco, the beauty haul at Sephora—these are all powered by dopamine cravings.

    So too is the world of direct-to-consumer brands that are successfully turning thumb-stopping into immediate purchase.

    A quick look at some basic brain science explains everything.

    The billions that are being spent in the non-essential “impulse economy” are the beneficiaries of System One, the so-called fast brain, our more instinctive, quick-turn mechanism.

    When System One is blunted, System Two—the slow brain, the more thoughtful and considered processing operation—takes over.  

    Here are some quotes from Reddit that capture the GLP-1 effect. There are many others, and they all should be unsettling to the dopamine harvesters out there:

    “I found that it actually stopped my shopping impulses, doom scrolling, and any of the other unwanted dopamine-seeking activities,” wrote one user.

    From another user: “Came here to mention how much less shopping I’ve been doing! I still go to websites and look at stuff, even add some to my cart, but then I just… don’t feel the need to check out. Very unexpected, but it’s definitely saving me money!”

    As GLP-1 drugs are being researched for more and more conditions—like cognitive decline, neurodegenerative diseases, cardiovascular disease, and others—millions more will have this Reddit reaction.

    Master the slow brain

    You can’t reignite the craving circuits GLP-1s dampen. Biology now outranks branding on that axis. But marketers can tap the pathways GLP-1s don’t blunt. 

    Here are five areas where businesses can still succeed in an Ozempic-ruled world.

    Identity still matters. People buy to express who they are—or who they want to be. That circuit is intact.

    Ritual still works. GLP-1 drugs weaken impulses, not routine. Daily and weekly anchors can replace sugar-rush consumption.

    Status endures. Social identity and signaling rely on different neural systems than craving.

    Sensory experience is still craveable. Texture, aroma, temperature, sound—sensory design taps pathways outside the dopamine loop.

    Goals and completion are still deeply satisfying. Motivation tied to progress, tracking, achievement, and self-improvement is strong and unaltered.

    In short, brands relying on impulsivity will struggle with GLP-1. Brands that reroute desire into underlying psychological truths can thrive.

    A five-point plan for marketing to muted desire

    Build on the slow brain hacks described above with these techniques.

    Don’t run from logic. Marketers have spent decades focusing on emotional versus rational drivers.  GLP-1 allows space for the logical, so make sure your marketing narrative responds accordingly.  With craving dialed down, the rational brain gets a bigger share of the vote.

    Simplify choice. A cooler dopamine baseline has less tolerance for clutter and SKU overload. This also has graphic and aesthetic applications—give the brain a visually calm resting place.  

    Design rituals, not jolts. The comfort of habit can replace the reward loop of impulse and become a dependable driver of repeat behavior. Higher levels of dopamine drive consumers to seek novelty, which leads to brand switching. Lower levels can actually make brands stickier and generate loyalty.

    Don’t be pushy. The fast brain is wired for quick decisions; it doesn’t mind being pushed and rushed. FOMO works with System One. The slow brain likes to think things over, to mull. GLP-1 consumers will appreciate a less in-your-face selling ecosystem.

    Invest in confidence. In a new world where immediacy is replaced by contemplation, make sure your brand delivers on that extended marketing moment. That could mean using third-party experts to add reinforcement and credibility. Real authority versus superficial influencer hype. Extending your guarantee to de-risk the purchase is also slow brain candy.

    Neurochemical quieting may be the biggest unmodeled demand shock in decades.

    What happens when the American shopper becomes less temptable? When the internal amplifier that turns tiny stimuli into potent urges gets turned to a lower setting?

    We’re about to find out.

    The opinions expressed here by Inc.com columnists are their own, not those of Inc.com.

    The final deadline for the 2026 Inc. Regionals Awards is Friday, December 12, at 11:59 p.m. PT. Apply now.

    [ad_2]

    Adam Hanft

    Source link

  • Cream Cheese Streusel Muffins – Simply Scratch

    Cream Cheese Streusel Muffins – Simply Scratch

    [ad_1]

    These Cream Cheese Streusel Muffins are pure perfection! Filled with an incredible vanilla cream cheese mixture, these tender, moist and not overly sweet muffins also have a buttery and subtly spiced streusel on top which adds incredible flavor and texture. Yields 10 muffins.

    These are probably my favorite muffins.

    Vanilla cream cheese mingling with a tender muffin batter, sprinkled with a streusel that gets crisp and golden in the oven. Have mercy.

    These muffins remind me of when Pat and I would take the girls up north to his family’s cabin. Every summer we’d pack up fishing poles, a bunch of board games, snacks and head up to his families cabin for woods, water and lots of trail walking. And it was always these muffins or powdered doughnuts (I knowww) for breakfast. Hey, back then they were little and it was a special occasion, so sugar for breakfast was sooo exciting to them.

    Cream Cheese Streusel MuffinsCream Cheese Streusel Muffins

    And for me too.😉

    ingredients for Cream Cheese Streusel Muffinsingredients for Cream Cheese Streusel Muffins

    To Make These Cream Cheese Streusel Muffins You Will Need:

    for the streusel topping:

    • unbleached all-purpose flourHelps bind the mixture.
    • light brown sugarAdds a subtle caramel like sweetness and aids in crisping the streusel when baked.
    • cinnamon (ground) – Lends distinct warm and woodsy flavor.
    • nutmeg (ground) – Warm, aromatic with subtle hints of clove.
    • fine saltUse either sea salt or pink himalayan.
    • unsalted butter (melted) – Adds richness and flavor while binding the streusel ingredients.

    cream cheese filling:

    • softened cream cheeseSet out to soften to room temperature.
    • granulated sugar (white) – Lends flavor and sweetness.
    • cornstarchHelps to improve texture of cream cheese filling.
    • pure vanilla extractAdds warmth and enhances all of the other flavors in this recipe.

    for the muffin batter:

    • unbleached all-purpose flourThe base to the muffin batter.
    • baking powderWill create lightness in the batter, which affects the shape and rise of the muffins.
    • fine saltUse either sea salt or pink himalayan.
    • granulated sugar (white) – For sweetening and flavor.
    • sour cream – Lends moisture and tangy rich flavor.
    • milkLends moisture to the batter. You can use a milk of your choice here.
    • pure vanilla extractAdds warmth and enhances all of the other flavors in this recipe.
    • eggSet out 30 minutes before using or let sit in a bowl of lukewarm water.
    • unsalted butter (melted) – Adds moisture, richness and flavor.
    Gather all your ingredients and make sure they are at room temp before you begin.

    preheat oven and line muffin tinpreheat oven and line muffin tin

    Preheat oven to 350℉ (180℃) and place 10 paper muffin liners in a muffin tin or two.

    NOTE: I like to use 2 muffin tins and stagger my muffin liners to help with rising – this is optional.

    streusel ingredients in bowlstreusel ingredients in bowl

    Make The Streusel Topping:

    In a medium size mixing bowl measure and add 2/3 cup unbleached all-purpose flour, 1/3 cup light brown sugar, 1/2 teaspoon cinnamon, 1/4 teaspoon ground nutmeg, 1/8 teaspoon fine salt.

    mix streusel ingredientsmix streusel ingredients

    Whisk well and break up the brown sugar.

    pour in melted unsalted butterpour in melted unsalted butter

    Next pour in 6 tablespoons melted unsalted butter.

    combinedcombined

    Mix until combined and set a side.

    cream cheese mixture ingredientscream cheese mixture ingredients

    Make The Cream Cheese Filling:

    In a separate bowl, add 6 ounces softened cream cheese, 1/4 cup granulated sugar, 1 teaspoon vanilla and 1 teaspoon cornstarch.

    mix to combinemix to combine

    Mix until creamy and smooth and set aside.

    whisk dry ingredientswhisk dry ingredients

    Make The Muffin Batter:

    In a large mixing bowl, add 1 cup of unbleached all-purpose flour, 1teaspoons baking powder and 1/4 teaspoon of fine salt.

    Whisk to combine and set it off to the side.

    add wet ingredients in a bowladd wet ingredients in a bowl

    In a bowl or large liquid measuring cup, add 1/2 cup granulated sugar, 1/3 cup sour cream, 2 tablespoon milk, 1 teaspoon vanilla and 1 large egg. Whisk to combine.

    pour wet into drypour wet into dry

    Pour the wet mixture in with the dry ingredients.

    mix wet into the dry ingredients until just combinedmix wet into the dry ingredients until just combined

    Use a spatula to stir until just combined.

    pour in melted butterpour in melted butter

    Lastly, pour in 1/4 cup melted (cooled) unsalted butter.

    mix to combinemix to combine

    Stir until incorporated.

    add 2 small spoonfuls into muffin linersadd 2 small spoonfuls into muffin liners

    Add in 2 teaspoons muffin batter into the muffin liners and then add a dollop of cream cheese mixture on top, about 1 tablespoon.

    I like to give the pan a gentle yet firm tap to get things to settle a bit.

    divide remaining batter among muffin linersdivide remaining batter among muffin liners

    Divide the remaining batter among the filled muffin liners.

    I like to gently spread the top batter and give the pan one or two final taps on the counter.

    divide streusel topping over topdivide streusel topping over top

    Lastly, sprinkle the streusel topping over top.

    Bake on the middle rack of your preheated oven for 2o minutes or until a tester comes out clean with only a few crumbs attached.

    baked Cream Cheese Streusel Muffinsbaked Cream Cheese Streusel Muffins

    Allow the muffins to cool slightly in the pan before transferring to a wire rack to finish cooling.

    Cream Cheese Streusel MuffinsCream Cheese Streusel Muffins

    How To Store Cream Cheese Streusel Muffins:

    In my opinion these muffins are best day, however you can store them (once cooled) in an air-tight container and keep refrigerated.

    How To Freeze Cream Cheese Streusel Muffins:

    Once cooled, place in a freezer-safe container or re-sealable bag and freeze.

    How Long Will Cream Cheese Streusel Muffins Last?

    If store properly, these muffins will last up to 3 to 5 days. Or up to 3 months in the freezer.

    Click Here For More Muffin Recipes!

    Cream Cheese Streusel MuffinsCream Cheese Streusel Muffins

    Enjoy! And if you give this cream cheese streusel muffins recipe a try, let me know! Snap a photo and tag me on twitter or instagram!

    Cream Cheese Streusel MuffinsCream Cheese Streusel Muffins

    Yield: 10 muffins

    Cream Cheese Streusel Muffins

    These Cream Cheese Streusel Muffins are pure perfection! Filled with an incredible vanilla cream cheese mixture, these tender, moist and not overly sweet muffins also have a buttery and subtly spiced streusel on top which adds incredible flavor and texture.

    FOR THE STREUSEL TOPPING:

    • 2/3 cup unbleached all-purpose flour
    • 1/3 cup light brown sugar
    • 1/2 teaspoon ground cinnamon
    • 1/4 teaspoon ground nutmeg
    • 1/8 teaspoon fine salt
    • 6 tablespoons unsalted butter, melted

    FOR THE CREAM CHEESE FILLING:

    • 6 ounces cream cheese, softened
    • 1/4 cup granulated white sugar
    • 1 teaspoon cornstarch
    • 1 teaspoon pure vanilla extract

    FOR THE MUFFINS:

    • 1 cup unbleached all-purpose flour
    • 1 teaspoon baking powder
    • 1/4 teaspoon fine salt
    • 1/2 cup granulated white sugar
    • 1/3 cup sour cream
    • 1 large egg
    • 2 tablespoons milk
    • 1 teaspoon pure vanilla extract
    • 1/4 cup unsalted butter, melted
    • 2 teaspoons powdered sugar, for dusting (optional)
    • Preheat oven to 350℉ (180℃) and place 10 paper muffin liners in a standard muffin tin or two.NOTE: I like to use 2 muffin tins and stagger my muffin liners to help with rising – this is optional.

    MAKE THE STREUSEL TOPPING:

    • Then in a mixing bowl measure and the flour, brown sugar, cinnamon, nutmeg and teaspoon fine salt. Whisk well and break up the brown sugar.

    • Next pour in the melted unsalted butter. Mix until combined and set a side.

    MAKE THE CREAM CHEESE FILLING:

    • In a separate bowl, add the (softened) cream cheese, sugar, vanilla and cornstarch. Use an electric mixer to blend/whip until creamy and smooth. Set aside.

    MAKE THE MUFFIN BATTER:

    • In a large mixing bowl, add flour, baking powder and fine salt. Whisk to combine and set it off to the side.

    • In a separate bowl, add granulated sugar, sour cream, milk, vanilla and egg. Whisk to combine.

    • Pour the wet mixture in with the dry ingredients. Use a spatula to stir until just combined. Lastly, pour in melted (cooled) unsalted butter. Stir until incorporated.

    • Add in 2 teaspoons muffin batter into the muffin liners and then add a dollop of cream cheese mixture on top (about 1 tablespoon).I like to give the pan a gentle yet firm tap to get things to settle a bit.
    • Divide the remaining batter among the filled muffin liners.I like to gently spread the top batter and give the pan one or two final taps on the counter.
    • Lastly, sprinkle the streusel topping over top.

    • Bake on the middle rack of your preheated oven for 20 minutes or until a tester comes out clean with only a few crumbs attached.

    • Allow the muffins to cool slightly in the pan  before transferring to a wire rack to finish cooling.

    • Once cooled, dust with powdered sugar if desired.

    Nutrition Disclaimer: All information presented on this site is intended for informational purposes only. I am not a certified nutritionist and any nutritional information shared on SimplyScratch.com should only be used as a general guideline.

    Serving: 1muffin, Calories: 351kcal, Carbohydrates: 40g, Protein: 4g, Fat: 20g, Saturated Fat: 12g, Polyunsaturated Fat: 1g, Monounsaturated Fat: 5g, Trans Fat: 0.5g, Cholesterol: 71mg, Sodium: 198mg, Potassium: 81mg, Fiber: 1g, Sugar: 24g, Vitamin A: 661IU, Vitamin C: 0.1mg, Calcium: 68mg, Iron: 1mg

    This recipe was originally posted on March 13, 2015 and has been updated with clear and concise instructions, new photography and helpful information.

    This post may contain affiliate links.

    [ad_2]

    Laurie McNamara

    Source link