Fun Gift Ideas for Sunday

I woke up this morning and had a frantic moment, remembering that Father's Day is Sunday. I am usually prepared far in advance for these special days, but with last weekend's trip north and several days of dealing with mass amounts of strawberries I hadn't had the time to make the treats I was planning on. Tomorrow we have a full day planned, and we'll be visiting my brother on Sunday. I had to get things taken care of stat!

With no time to run to the store, I was happy to raid my well-stocked baking supplies and come up with two gift worthy treats, dark chocolate truffles with bacon chunks and a hint of cayenne and maple syrup glazed popcorn with a chile flavor. In less than an hour I had the popcorn done and the truffles chilling. With a quick trip to Michael's for some cute boxes I was close to being done!

I did have one little issue with the truffles. I made a salted caramel crunch that I ground up and rolled them in, which tasted amazing. But it melted if it sat for very long on the chocolate. So, I mixed it half and half with some natural cocoa powder to stabilize it, which does help considerably. Be aware that if you need to make these well in advance you have two options: either omit the caramel and just use cocoa powder with a little salt mixed in or shape the truffles, chill until you need them, and roll in the topping just before serving.

Maple Chile Spiced Popcorn

Preheat oven to 300 degrees.

Air pop about 1/3 cup good quality popcorn kernels. Pour 8 cups popped corn onto a tray and remove any half- or un-popped pieces. Pour into a large bowl and set aside. Grease a rimmed baking sheet or jelly roll pan.

In a small saucepan, combine:

1/2 cup pure maple syrup

1/2 tsp cayenne (if you like a distinct kick, otherwise use 1/4 tsp cayenne and 1/4 tsp ancho or New Mexico chile powder)

1 tbsp unsalted butter

1/2 tsp smoked sea salt

Bring to a boil. Boil for two minutes without stirring. Pour over popcorn and toss, using two spatulas, until thoroughly coated. Pour onto the prepared baking sheet. Bake 15 minutes. Cool in the pan on a wire rack.

Bacon Truffles with Salted Caramel Crunch

Cook about 4 slices thickly sliced excellent quality bacon until crispy (preferably nitrate-free). Drain on paper towels, pressing to remove as much grease as possible. Chop finely.

Place 8 ounces good quality dark chocolate (chopped or chips) in a glass bowl. Heat 1/2 cup plus 2 tbsp heavy cream in the microwave until simmering. Pour over chocolate. Stir until smooth. Stir in a pinch of cayenne powder. (You won't be able to taste this in the truffle unless you know it's there. It provides depth to the chocolate, though. You may add more if you like a kick.) Fold in 1/2 cup chopped bacon pieces.

Let mixture stand to set, about 10 minutes. Using a spoon (or you may pipe it out of a pastry bag), place small dollops onto a parchment or wax paper lined baking sheet. Chill until firmly set.

Meanwhile, place 1/4 cup sugar and 1/4 tsp smoked sea salt in a skillet. Place over high heat until melted, just a few minutes, without stirring. The salt may not dissolve completely, which is fine. Pour onto a piece of lightly greased foil. Set aside to harden. Pulse until finely chopped (but not too finely ground; you want a crunch) in a food processor. Set aside. This will be part of your topping.

Stir together 3 tbsp caramel crunch with 2 tbsp natural cocoa powder. Remove the truffles from the fridge. Shape into round balls and roll in the topping.