This Saturday, August 18, is the final installment of the Heavenly Chocolate Bliss Block of the Month quilt. So many people have enjoyed making this quilt and we are excited to start seeing finishes. Come by any time during the day on Saturday to pick up your final pieces.
Also, if you haven’t signed up for the new quilt starting in September, Modern Americana, there are a few spaces remaining.
Here is one last chocolate recipe to keep you humming along–yummy, snacky, chocolate popcorn. I tried it this week and it was GONE!
- 2 quarts popped popcorn
- 1 cup peanuts (optional)
- 3/4 cup sugar
- 1/4 cup corn syrup
- 1/4 cup cocoa powder
- 1/2 cup butter
- 1 teaspoon vanilla
- Preheat oven to 250 degrees F (120 degrees C). Oil a 10×15 inch baking pan with sides.
- Place popcorn and peanuts into a large, metal bowl, and set aside. Stir together the sugar, corn syrup, cocoa powder, and butter in a saucepan over medium-high heat until it comes to a boil. Boil for 2 minutes. Stir in the vanilla, then pour over the popcorn. Stir until the popcorn is well coated. Spread the popcorn into the prepared pan.
- Bake in preheated oven for 30 minutes, stirring several times.
- Remove from the oven, and allow to cool to room temperature. Break into small clumps, and store in an airtight container.