Treatzilla. The End of All Cravings as You Know Them

Some treat recipes are passed down generation by generation as a family tradition. Others come by way of a quick search online or a newspaper or magazine article. And then there are the ones that kind of just…appear, out of nowhere it would seem in your mind, leaving you wondering what the heck that’s all about. That’s the kind of treat Treatzilla is – the kind that gets inside your head and just refuses to leave you in peace until you finally give in and make it.

It started out simply enough from a popcorn ball cake recipe, but the original recipe used jujubes. Now, I know there are many people out there who’d be all over that – and it is a great recipe in its own right, so I will definitely be posting it as well – but I’m not that crazy about fruit candies like that. I was looking for something far more decadent. Something that would be sure to satisfy almost any craving it came across. And so with that in mind I just started digging through cupboards to see what I had on hand that could be considered snack-y, then take it from there. Turns out that I had quite a lot of options, almost enough for more than one treat, but then I thought – Why Choose? Why not just throw it all into one giant Mega-Treat?

And with that, Treatzilla was born.

For those people who can’t live without jelly beans or Gummie Bears, I threw some in on the side to make it complete. Believe me, if I could have figured out how to squeeze some bacon into this, I would have. But I think it’s probably more than enough to handle on its own. However, if bacon is something you can’t live without then feel free to make those necessary modifications. I completely understand

Treatzilla – a Seven Aprons Original Recipe 

(inspired by Popcorn Cake from Bruce County Women’s Institute cookbook – recipe below)

1 and a 1/2 cup peanut butter

1/2 cup corn syrup

1/2 cup brown sugar

250g bag marshmallows, divided into three parts as follows: half bag, then half bag minus 1/4 cup reserved.

1 Tbsp butter (salted, unsalted-doesn’t really matter)

1 cup pretzels, crushed

4 cups popcorn

3/4 cup chocolate chips

3/4 cup butterscotch chips

1. Melt peanut butter and corn syrup with half bag of marshmallows over medium heat till incorporated. Add butter and brown sugar, stir till fully blended. 

2. Add remaining ingredients in order and stir until all are covered by the peanut butter

3.  Lightly oil a tube or Bundt pan, then sprinkle 1/4 reserved marshmallows evenly along the bottom. Pour mixture into prepared bundt pan.

 4. Allow to cool and set before unmolding onto plate. Top with glaze and allow to cool before slicing.

5. Serve on a plate with a side of jelly beans, jujubes, red licorice or Gummie Bears  if desired. 

Glaze 

1/4 cup chocolate chips

1/4 butterscotch chips

4 Tbsp whipping cream

2 Tbsp butter

1. In one small bowl, combine chocolate chips with 1 Tbsp butter and melt slowly in microwave at 50% power in 20 second increments until combined. Stir frequently.

2. Stir in 2 Tbsp whipping cream until thick enough to coat the back of a spoon. Set aside.

3. In another small bowl, repeat Steps 1 and 2 with the butterscotch chips, remaining butter and cream. 

4. Alternating between the chocolate and butterscotch mixtures,  pour by spoonfuls over the cooled and inverted cake in whatever pattern (or non-pattern) is desired. 

 

Original recipe. As you can see, I made a few modifications…

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Monthworth of Baking – A Photographic Medley

Okay, maybe it’s not an entire month, but it certainly feels that way. All I know for sure is that it’s been a damn long time since I posted anything about the baking I’ve been doing, so much so that I’m not sure I’ll be able to catch up if devote a post to each one. So I’m going to have to cheat a little and post ’em all in one shot.

At least you’ll get pictures and the links to the recipes that inspired them. Hopefully I will be able to go back to my regular bake-then-post model soon, but it just seems like life has had a habit of getting away from me. For example, can you believe it’s already the middle of August?? That just seems so crazy to me!

Anyway, enough stalling – here we go.

The Quest for that perfect French Vanilla Ice Cream, inspired by David Lebovitz’s recipe. Of course. Although, sadly, I’m still in search of that deceptively simple yet elusive flavour. This was a great ice cream, don’t get me wrong, but it just felt a bit too close to frozen custard.

The Quest continues. Anyone have any tried-and-true recipes they care to point me in the direction of, feel free!

Pink Popcorn Candy Balls, made as party favours for a three year old’s birthday party.

Recipe inspired in part by Making Great Candy and also from popcorn machine manual that included a couple of suggested recipes.

Here’s a tip: don’t overlook these  manuals. What you may think is just some instructions for use and warranty limitations could be a goldmine of classic recipe inspiration.

 

Rhubarb Custard Pie with Strawberry-Sour Cream Ice Cream

I’ve begun a whole new love affair with rhubarb. I don’t put any extra sugar on it which allows for that natural tartness to come through.

My mouth is kind of starting to water just thinking about it. The recipe for the pie came from a Women’s Institute cookbook (home of all great pie recipes) while the ice cream – which might just be the very best strawberry ice cream I’ve ever tasted – came from here. I feel it’s important to note that the blogger was inspired by Lebovitz’s book,The Perfect Scoop.

Pate de Choux. My first attempt at making choux pastry. 

I have never in my life turned an oven up so high, plus I have the horrible habit of not being able to keep the door closed because I want to see what’s going on (and the inside light doesn’t work right now on my antique Eaton Viking), so not being able to do that for the first ten minutes was agony. But, I suppose, we have to suffer for our art. Sigh… 

This recipe comes from a book that has become my kitchen sidekick, The Baking Answer Book.

I’m a bit of a nerd when it comes to…well, a lot of things, but I was constantly Googling random things like why the butter and water has to be so cold when using it for pastry (so that it will create pockets of steam that lead to a flakier crust), so this book has saved me from hours of wasted time that would have been better used baking as well as excess data usage on my iPhone!

 

Blueberry Quinoa Muffins came out of two things: a general curiosity and the lack of oatmeal for Sunday morning breakfast. I have been wanting to experiment with sweeter dishes using quinoa, so I swapped out the water you would normally boil the quinoa in for soy milk and a teaspoon of vanilla extract. The result was somewhere between an oatmeal and a rice pudding consistency – it was quite tasty, but thick enough to grout your tile if you let it stand too long.

I noticed that there was quite a bit left over, so not wanting to waste any of it I set about finding something to use the remaining quinoa. Although I look all over the Web for alternatives,  I should really know by now that there are generally two sites I can count on for most things: David Lebovitz and Martha Stewart. But I don’t mind – most of the thrill is in the chase, isn’t it?

I used Martha’s  recipe for the muffins, swapping out the vegetable oil for butter and the raisins for frozen blueberries. I did have to Google whether it was better to use frozen or fresh blueberries in baking – as it turns out frozen is the better choice as they hold their shape during the baking process and lend a nice extra bit of moisture to the overall texture of the finished product. This is probably common knowledge for most of you, but keep in mind – I’m new to this. Forgive me?

Macarons, since I’ve discovered how to do them, are my new obsession. It seemed only natural to pair it with another one of my latest obsessions: lemon.

The result? A macaron that tastes  almost exactly like lemon meringue pie. The ones pictured here deviate somewhat from the typical rounds, but take note: they do indeed have pied and therefore qualifies them as actual macarons. Siames twins and heart-shaped, but macarons nonetheless.

Recipe for both macaron shells and lemon curd filling from another kitchen sidekick of mine, I Love Macarons

 

Phew… I think that should just about do it. I may have almost got caught up here. I’m sure there’s something missing here, but these are the highlights that have come out of my sweet little kitchen over the past few weeks. I used more of my cookbooks than usual, which is good since that means they aren’t sitting around collecting dust.

Enjoy!