During this time of the year (harvesting and preparing) I often wonder if my kitchen will ever be tidy again. I know it will and yet, sometimes, I get so frustrated by it. I would love to say that I don’t but that would be a lie.

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This weekend I had the opportunity to sit down and do more than just skim a book I got a few weeks ago, Conquering the Kitchen by Annemarie Rossi. I received a digital copy of this book from the publisher but, as always, the opinions are all mine.

I’m not sure exactly what I was expecting but this book far exeeded those expectations. I found myself evaluating how I can run a more efficient kitchen while still doing all the things we love to do in it – things like dehydrate and can, cook from scratch and let my kids be a part of the kitchen goings-on.

There are two sections to this book. The first section is all things organization – setting up your kitchen in the most efficient way, creating a meal plan and developing a budge. The second section is all things food – I’m talking recipes and tips for breakfast, lunch, dinner, snacks and even condiments.

I’ve made two of the recipes so far – the carrot muffins and the maple popcorn. They were both wonderful and the recipes were super easy to follow. I would have loved to have a book like this when I first got married, because back then, I could make Mac & Cheese and Pasta Roni- that was about it.

The publisher has very graciously allowed me to share the Maple Popcorn recipe with you. I cannot tell you how excited my kids were that I was making sweet popcorn. It didn’t last long.

Annemarie suggests using an airpopper but we have a stovetop popper that we love so that is what I used. Believe it or not, that was the only change I made. You should be impressed as I’m not known for following recipes exactly.

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Yield: Dessert

Maple Popcorn

Print

Prep Time 5 minutes

Cook Time 10 minutes

Total Time 15 minutes

Ingredients

• 1/2 cup popcorn kernels (generates 15 cups popped)
• 3 Tbsp melted butter or coconut oil
• 3 Tbsp maple syrup
• 1/2 tsp ground ginger
• 1/2 tsp ground cinnamon
• 1/4 tsp salt

Instructions

Preheat oven to 325 degrees.

Pop the popcorn.

Place the butter or coconut oil in a large roasting pan with sides. Put the pan in the oven until the butter or oil melts. I used a large baking sheet with a lip.

Remove pan from the oven and add the maple syrup and seasonings. Stir to combine the toppings right in the pan. This saves you from having to wash an extra bowl. (This is when I knew that Annemarie and I are kindred spirits.)

Add the popped popcorn to the pan and stir it so that the corn is evenly coated.

Bake for 6 to 8 minutes, stirring every couple of minutes. Once it starts to brown a little, it’s done.

Remove and cool on a wire rack.

Recommended Products

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