Visual Traveler & Chocolate Blog

With plenty of time before meeting the rest of my media group for dinner, I took a leisurely stroll along San Antonio River Walk. Everywhere I looked bright, papel picado fluttered in a warm breeze, celebrating the 11-day annual Fiesta® San Antonio. What began as the Battle of the Flowers to honor Texas heroes, in 1891, today's Fiesta incorporates more than 100 unique events that draw spectators from across the city, nation and globe. 

Along my walk, musicians played from a riverfront restaurant patio as visitors took selfies from an arched and decorated stone footbridge across the water. I then returned to my spacious room at historic and elegant The St. Anthony, a Luxury Collection Hotel, where I found fresh ingredients and a recipe for a margarita. 

Not long after enjoying my in-room cocktail, our group sat down to dinner as 2017 Texas Cavaliers King - Dr. Michael A. Casillas - regaled us with fun facts about their organization's annual Texas Cavaliers River Parade. We then attended this celebration the following night. Our parade evening food, festivities, and live music (see brief video, below) accompanied riverfront seats, where float lights sparkled across the water after sunset.

​During our multi-day visit we also learned to make paper flowers while admiring the expertise of craftspeople who created delicate and beautiful ​cascarones (hollowed-out, dyed chicken eggs filled with confetti). That's when we learned having a cascarone break on your head is considered good luck.

Delicious dining and exploring historic sites enhanced our San Antonio trip, but participating in Fiesta is what stole my heart! 

​​​​Disclaimer: As a travel writer I may receive complimentary stays, admissions, meals, transportation, and, occasionally, products I am asked to review. However, I make every effort to report my experiences fairly and honestly.

Simultaneously regal and imposing, Fairmont Le Château Frontenac stood before me as it had decades earlier, during a childhood family visit to Québec City. A UNESCO World Heritage Site, this lovely historic hotel also has an impressive 'eco-footprint.' Environmental efforts have included elimination of all single use plastics (2023), rooftop bee hives, and a move towards carbon neutrality for the property. 

But my media visit actually began at the front desk for our host hotel. As French words tumbled from my mouth, I marveled that I had crafted a complete sentence in a language I had rarely spoken in several decades. “Je m’appelle Lisa Waterman Gray et je suis ici avec Québec tourisme (My name is Lisa Waterman Gray and I am here with Québec tourism).” The hotel receptionist nodded immediately and began searching for my reservation.
 
“Parlez vous Français? (Do you speak French?),” asked a lovely women standing nearby. “Un petit peu (A little bit),” I said. She immediately shifted to English. “You speak it very well – and with no accent. I am the hotel manager and we will be meeting for dinner again tonight.” We shook hands and spoke briefly about the evening’s schedule before I headed to my room.

I loved walking through old Québec City during this multi-day visit, listening to lilting conversational French between shopkeepers and customers, and occasionally speaking a bit of the language, myself.  Dozens of artisan shops and boutiques lined the city's narrow streets, where French and English building foundations dated from the 1600s.

I savored cheese samples at a gourmet grocery store, devoured freshly baked pastry from another shop, and appreciated the 'clip clop' sound of hooves from a horse-drawn carriage in the square. My footfalls also reverberated against the broad, waterfront boardwalk with its views of slowly passing boats and occasional vendors.  

​By the time we left Québec City to explore other areas of Québec Province, I knew I would have no problem spending several days here again - on my next visit. 

​​​Disclaimer: As a travel writer I may receive complimentary stays, admissions, meals, transportation, and, occasionally, products I am asked to review. However, I make every effort to report my experiences fairly and honestly.

Please note these photos were taken 10+ years ago. While they reflected the character of Québec City during my visit, specific details may have changed.

On a frigid fall day, our small media group pulled on tall waders and walked through ripe Wisconsin cranberry bogs that stretched to the horizon, as workers gently harvested the fruit before loading it into enormous trucks. We then traded our protective gear for warm vehicles. We had just experienced the state's cranberry culture.

More than 200 growers in this "Cranberry Capital of the World” produce 60% (or more!) of the nation's cranberry crop each fall, with annual production as high as 5.01 million barrels. Quebec is the world's second largest cranberry growing region, harvesting about 2.5 million barrels each year.

New cranberry vines typically yield fruit for the first time in three to five years, and some Wisconsin vines are 50 to 60 years old. The best soil includes sand and/or peat and access to water is also important for optimal growth. Although these vines like hot, humid summers and cold winters, cranberry growers create an ice layer to protect plants, when the temperature dips below zero. 

​Three Wisconsin Ocean Spray plants create sweetened dried cranberries and concentrate. At its peak, the Wisconsin Rapids plant processes 500,000-600,000 pounds of berries daily using strict quality control. Cranberry hulls become cattle feed, and 90% landfill gas fuels the plant.

Scheduled by a Des Moines p.r. firm during a different visit, one of my favorite 'cranberry culture' experiences was a 'Splash of Red Cranberry Tour' provided by students from Pittsville High School's Local Foods Class. We boarded a bus and individual kids filled us in on every aspect of cranberries. We toured a marsh under production and observed harvesting, testing, cleaning, and freezing of the berries. Covering the history of the cranberry industry and how it has evolved, their school curriculum prepared them well to discuss plant anatomy, growth, nutrition, and diseases. 

For a big dose of Wisconsin's cranberry culture, visit  the Warrens Cranberry Festival, which commemorated its 50th anniversary in 2023. The free event celebrates cranberries with arts and crafts, over 100 farm market vendors and a variety of food stands serving unique and delicious cranberry treats. 

My family lived outside Oakland, California for about 18 months during elementary school and occasionally visited San Francisco. And Fisherman's Wharf had long captivated me. So, after a media trip to northern California's wine country* I happily explored the 'neighborhood' for a day before flying home. 

I arrived on a cool, sunny February afternoon, stashed my luggage at the Best Western Tuscan Inn at Fisherman's Wharf and headed out on foot. As a chilly breeze swept through the area, I purchased woven gloves from a street vendor. Then I explored for several hours. 

I grinned as Lombard Street, Coit Tower, and Alcatraz Island each came into view, and the city's renowned cable cars passed me. I visited a wine shop and admired a vintage carousel. I giggled as a crowd of sea lions lounged beside a sign that said 'No Docking,' and paused to enjoy several street musicians. I followed my nose to Boudin Bakery, known for sourdough bread since 1849, and grabbed a luscious scoop at The Original Ghirardelli Ice Cream & Chocolate Shop. As sunlight dimmed, I returned to my hotel for appetizers and cocktails. 
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Early the next morning I walked through the neighborhood again. Amid foggy mist, fishing boats awaited crews, and live crabs awaited customers at Alioto - Lazio Fish Co. In Ghirardelli Square I encountered pallets of product, ready for unloading. I finally made my way to The Buena Vista cafe to sample its legendary Irish coffee, amid dark, 1916 wood and a multicolored tile bar backsplash. 

Two hours later my rideshare arrived at the hotel and we headed towards San Francisco International Airport. It couldn't have been a better 24 hours. 

*Please note: This trip occurred more than a decade ago so some images may be dated.*

Gulf Coast waters were as smooth as glass when I arrived for dinner at Doc's Seafood & Steaks on Padre Island more than a decade ago. The entire back wall of this expansive, bustling casual restaurant opened to deck seating and gorgeous views. 

Assigned to write a AAA story about Padre Island National Seashore, I drove eight hours to Dallas from my Overland Park, Kansas home, where I spent the night with friends. On the following day, I traveled 6 1/2 hours before finally reaching Padre Island.

By the time I saw the shoreline I was soooo ready to ditch my car for a brief barefoot walk in the surf, plus a margarita and fish tacos beside the water. I slept very soundly that night too, in my Corpus Christi hotel.

The next day I spent several hours at the Seashore where a beautiful wooden deck flanked the Malaquite Visitor Center. Nearby, gentle waves and a fine, sandy beach invited leisurely strolls. A flock of gulls created a large 'V' in the sky and smaller birds tiptoed across damp sand. ​Dinner at Doc's capped off the day, although I don't remember my specific meal.

I do remember checking the weather forecast frequently and deciding I should leave the area by early the following morning - despite initially reserving my hotel room for three nights. My Dallas friends would graciously host me one night earlier than we originally anticipated. And, after one last early morning walk on the beach I hit the road.

It was a good thing I listened to my gut about weather and my upcoming drive. As it turned out massive rain storms inundated the area along my route, after I passed by beneath cloudy skies. 

​Disclaimer: As a travel writer I may receive complimentary stays, admissions, meals, transportation, and, occasionally, products I am asked to review. However, I make every effort to report my experiences fairly and honestly.

If you follow me on Facebook you already know I recently booked my first trip in about 20 years, to Sedona (with a good friend from Phoenix). During late March we'll stay in and explore Prescott, plus Jerome, on our way to Sedona.

But Arizona has drawn me many times before. As our older daughter, Jessica, attended Arizona State University the two of us visited Sedona and explored the university city of Tempe several times.

I also drove from Albuquerque to multiple Arizona sites while writing a AAA story about important places in the state for American Indians (see above photo from that drive). My other AAA stories described a Tucson dude ranch, and that city's designation as a UNESCO City of Gastronomy.

During every visit, the surrounding landscape has delighted me - from red rocks and ancient valleys to saguaro cacti and brilliant blue skies. See if you don't agree while viewing my slideshow, below. 

​Disclaimer: As a travel writer I may receive complimentary stays, admissions, meals, transportation, and, occasionally, products I am asked to review. However, I make every effort to report my experiences fairly and honestly.

Last year, the anniversary for when the beloved Peanuts comic strip began reached its 75th birthday. And I recently toured a display honoring the iconic 'strip,' at the Hallmark Visitors Center. 

​It was a must-visit destination for this girl whose Mom was a Peanuts fan from the moment the comic began. I had also recently found a 25-year-old copy of the final strip from the Kansas City Star newspaper, in a random drawer. When I donated it to the Visitors Center, they printed several copies for me to  keep.

But why was the Peanuts display created here? That's because Charles Schultz and Hallmark long worked together to create greeting cards, plush toys, Christmas tree ornaments, books, and other items reflecting Schultz's whimsical, loveable characters. The Visitors Center also sits near Hallmark's global headquarters building.

Even longtime Peanuts fans can learn something new here. For instance, did you know Schulz originally wanted to call his comic strip L'il Folks? And that the Charlie Brown character reflected many feelings and experiences of the creator, himself?

Open little doors in the Peanuts Gang Fun Facts area to pick up more interesting info about individual characters and the comic strip as a whole. More enlightenment lies behind doors in the Peanuts Family Tree display. Touring this exhibit provided me with plenty of 'warm fuzzies' and happy memories.

Although there is no specific closing date for the FREE Peanuts exhibit, it will likely run well into 2026. Additional exhibits that reflect Hallmark's creative history are also open. Call Hallmark Visitors Center before going, to verify current hours of operation.

​As part of the Tennessee Centennial Exposition The Parthenon was created in Nashville during 1897 – echoing the city’s nickname, ‘Athens of the South.' By 1920 this full-scale replica of the original Parthenon had become a permanent local fixture. The building was – and remains – the world’s only full-size, fully detailed re-creation of the ancient Greek temple dedicated to Athena, which was built in Athens between 447 and 438 BCE.
 
In 1982, Nashville commissioned a replica statue of the original Athena Parthenos. Local artist and native, Alan LeQuire, created the massive white statue from gypsum cement and fiberglass. At 42 feet in height, it was the tallest indoor sculpture in the western world.
 
But this incredible statue received a major facelift during 2002, when LeQuire and master gilder, Lou Reed, oversaw application of more than eight pounds of 23.75-karat gold leaf to its surface. They also painted facial, wardrobe, and shield details, across the statue’s surface.
 
At 15 feet in diameter, Athena's shield depicts ancient battles of the era in ‘high relief.’ One painting depicts confrontation between Greeks and Amazons, and another image illustrates assistance Athena offered Perseus to slay Medusa. An image of Medusa also decorates Athena’s breastplate. Inside the shield, another painting portrays the supremacy battle between Olympians and the Giants or Titans.

​This is a breathtaking sculpture, inside an equally incredible building!
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Disclaimer: As a travel writer I may receive complimentary stays, admissions, meals, transportation, and, occasionally, products I am asked to review. However, I make every effort to report my experiences fairly and honestly.

In May 1974 renowned Native American artist, Blackbear Bosin, donated a steel sculpture standing atop a massive rock base, to the city of Wichita, Kansas. Dubbed Keeper of the Plains, this stunning 44-foot-tall statue crafted from Cor-Ten steel stands near the confluence of the Big and Little Arkansas rivers.
 
Long considered a focal point amid the city’s restored riverfront, the initial symbolism of this jaw-dropping sculpture was two-fold. It simultaneously commemorated the United States Bicentennial, as it honored The Great Spirit revered by many tribal people. Nearby plantings of sage, medicinal herbs, and prairie grasses, plus an information wall, further honor the Native American and Plains Indians way of life.

With waterfront renovation came a new pedestal for ‘the Keeper’ that raised it an additional 30 feet. Two, more recently created footbridges also provide easier public access to the site. 
 
Visitors are welcome to Keeper of the Plains at no charge, year-round. For a truly magical experience, stop by near sunset (weather permitting). That's when fire drums among surrounding boulders resonate for 15 minutes as a dramatic Ring of Fire springs to life.

This is a must-see installation when visiting Kansas’s largest city!   

In northeast Kansas - the Sunflower State - this iconic flower blooms for a short time each summer. One of the best places to see a remarkable annual display of these gorgeous plants is at Grinter Farms near the town of Lawrence - home to the University of Kansas.

At its peak, the farm hosts 40 acres of giant sunflowers, which typically bloom for a couple of weeks in late August to early September. And these fields are so widely renowned that visitors come from across the globe to see them.

Although the drive from my Overland Park, KS home to Grinter Farms takes less than 40 minutes, parking can be really challenging for all but the earliest visitors. So my friend Ellen, and I, departed our homes at 7:30 a.m. It wasn't a bad choice in terms of the hot weather, either! A short walk from the car put us amid thousands of these bright, cheerful flowers, with some plants soaring several feet above us.

However, we arrived too early to enjoy the Sunflower General Store. In season, the shop offers a broad selection of sunflower-logoed water bottles and jewelry to enormous wall art. You might also find luscious homemade cinnamon rolls, creamy body butter, and even some Kansas City Chiefs memorabilia.

Seeing these sunflowers was truly memorable and well worth the effort. Put this on your must-do list for 2026!

​Top photo: I made the pale blue ornament in this pretty lineup.
Lower photo: Crafted during my second visit, this paperweight has decorated my home office desk ever since it was cooled and shipped to me.
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I first visited this lovely glass blowing shop at Coastal Arts Center while enjoying a trip created by Geiger and Associates Public Relations, more than a decade ago. A second trip to the area - this time with Mindy Bianca Public Relations - provided another opportunity to flex my creativity under the direction of highly skilled staff at The Hot Shop. During both visits, I loved how my experiences here ignited the artistic side of my personality.

Opened in 2009, The Hot Shop's friendly and knowledgeable staff guides visitors during public weekday 'Make Your Own' sessions (fee required), resulting in ornaments to home wall displays. Additional opportunities include a Private Glass Blowing Class (the Make Your Own class is a prerequisite), a Sun Catcher Fused Glass Project, Glass Fusing, and Lamp Work. Because each completed piece must slowly cool for 24 hours before a guest takes it home, shipping is also available.

Safety considerations are paramount in this studio. Kids may participate from age eight with adult companions. Guests must wear closed-toe shoes, and cotton versus synthetic clothing is highly recommended because synthetics are more flammable.

The next time you visit Orange Beach, Alabama, set aside some time at The Hot Shop. You'll love the results.

​Above: The Coastal Arts Center

With thanks to Sara Martin, Director of Strategic Communications, Mindy Bianca Public Relations, for taking so many of these 'action photos.'

Disclaimer: As a travel writer I may receive complimentary stays, admissions, meals, transportation, and, occasionally, products I am asked to review. However, I make every effort to report my experiences fairly and honestly.

Welcome to Tanganyika Wildlife Park in Goddard, Kansas. During multiple visits and thanks to several special experiences since 2009 I’ve fed lemurs on my lap, petted a crouching kangaroo and friendly rhinoceros, and watched giraffes loping across wide open spaces. 

With many decades of experience in the wildlife industry, Jim and Sherri Fouts operate this wildlife park outside of Wichita. It’s a fascinating story of helping this family-friendly destination to evolve and thrive, while educating visitors from across the U.S. and the globe regarding endangered species and conservation. In 2025, Tanganyika also achieved the number two slot on a Newsweek readers’ choice list of animal parks and sanctuaries across the nation. 
 
Tanganyika’s mission is to preserve rare and endangered species through 13 breeding programs. Forty exhibits feature 10 interactive stations, more than 400 animals and 37 successful breeding programs. Opened in 2008, the Park receives no local, state, or federal funding.
 
Accredited by the Global Humane Society and the Zoological Association of America, Tanganyika collaborates with more than a dozen conservation organizations, worldwide, working to protect natural habitats and support species survival – including planting trees and restoring rainforests.

See my slideshow, below, for a glimpse of what you may experience during your visit to Tanganyika Wildlife Park. 

                         Wishing everyone a wonderful start to the New Year!

I definitely appreciate rich desserts - full of butter, cream cheese, sugar, whole eggs and, of course chocolate. And I've had a ball making many of them throughout My Chocolate Season 2025.

But after our multi-day Christmas celebration and all of the delicious 'excess' that abounded in our desserts, this five star-rated Chocolate Granita seemed like a perfect way to finish this year. With only four primary ingredients - cocoa powder, sugar, salt and warm water - and no fat content, it's also a perfect vehicle for finishing up the last of the season's whipped cream.

Deep chocolate flavor is a perfect way to describe this completed dessert. And that dressed up individual serving of completed granita (above) is far prettier than the freezing pan of granita is. VOE: Despite the suggested dusting of salt on top I opted for another sprinkle of finely grated chocolate.

Has this recipe grabbed you as much as it grabbed me? Just be sure to carve out availability for stirring the granita each half hour for about three hours. Quick errands or a walk, anyone?

Above: Combining ingredients in warmed water.

​Above: When the pan is filled for the first freezer round. VOE: As is typical when I'm asked to pour liquid during recipe prep, I used my trusty ladle to transfer this mixture from saucepan to 'freezer pan,' until very little remained.

VOE: From the first time I removed the granita pan from my freezer, I knew my hands couldn't handle the cold. Pulling on my kitchen gloves solved the problem throughout recipe prep. See multiple stages of freezing/stirring, below.

French Silk Pie has long had many enthusiastic fans - including our son-in-law. But for a super-chocolatey, super-creamy pie option, give this recipe a try! When it comes to pre-baking your pie crust (VOE: I use a store bought version. We all have our favorite baking shortcuts, don't we?), pie weights are very helpful and easy to clean as needed. And when it comes to choosing your cocoa powder, check out this story I wrote several years ago for The Chocolate Professor. 

VOE: This is a very tasty pie. However, I may not have stirred the saucepan mixture long enough to reach desired thickness before adding the butter, because the final texture of my cooled pie was almost runny.

Either way, this recipe creates another highly addictive chocolate dessert! Especially when topped with whipped cream and the chocolate shavings I had on hand from another recent dessert.

Falling in love with this recipe was easy for me. It incorporates olive oil and I've been selling 'the good stuff' at a locally owned store for 15 years. Some of its sweetness comes from honey and I love opportunities to use minimally processed ingredients.

VOE: The chilled dough was easy to work with and my organic sugar - which has bigger crystals than more highly processed sugar does  - was the perfect stand-in for turbinado or sanding sugar. 

VOE: I never have owned a sifter, but my trusty old sieve worked great to minimize cocoa granules. 

Above: I do love the color of yolks from free range eggs! And adding the blended dry ingredients to the egg/sugar/honey/vanilla mixture was a breeze when using a large spoon. 

VOE: I cooled the fully combined dough for about an hour and was very pleased with how easily it transformed into small chocolatey balls. I also learned my silicone baking mats work as well as parchment paper does, reducing trash from making these cookies. 

However, the size of my balls turned out larger than the recipe suggested, yielding about 32 servings versus the anticipated 54 servings. Yet the ones I crafted turned into wonderful cookies just the same - full of delicious chocolate flavor and a sweetness that wasn't the least bit overpowering. I will definitely make this recipe again.

I had previously heard about Chocolate Mayonnaise Cake and vaguely remembered one that Kansas City, Missouri, Chef Jasper J. Mirabile, Jr. had shared long ago. He was kind enough to share it with me directly, for this post.

Jasper says his mom came up with this recipe during the Great Depression when oil and eggs were being rationed. During 2016, he wrote about the dessert and its origins, for the Kansas City Star (readable with a newspaper subscription)

​The recipe then went viral. Hellmann's Mayonnaise put it on their website and many magazines - including Good Housekeeping - later published it.  And Jasper says Mama Josephine was so happy at that time!

VOE: If you're curious about the topping in the above photo, see instructions below the main recipe. 
 
Mama Josephine Mirabile's Chocolate Mayonnaise Cake
Source: Courtesy of Hellman’s Mayonnaise

2 cups all-purpose flour
2/3 cup unsweetened cocoa powder
1 1/4 teaspoon baking soda
1/4 teaspoon baking powder
3 eggs
1 2/3 cups sugar
1 teaspoon vanilla extract
1 cup mayonnaise
1 1/3 cups water
 
Heat oven to 350 degrees. Grease and lightly flour two 9-inch round cake pans; set aside. VOE: I used olive oil to grease my pans. 

VOE: I considered making a traditional buttercream frosting but decided to avoid using butter, as Mama Josephine did.

​Instead I melted 1/2 cup of bittersweet chocolate before 'painting' it across the first cake layer and then drizzling it on the top and sides. Though crunchy as a topping, moisture from the cake softens this filling in the middle. See what you think!

This Chocolate-Peanut Butter Cheesecake with Chocolate Glaze comes from the kitchen of Martha Stewart. Very tasty and pretty to look at, this recipe - nevertheless - required plenty of patience + far more time needed for prep than Stewart suggested + dirty-ing 'everything but the kitchen sink.'

VOE - DO exhaustively read the cheesecake recipe before you begin, to make sure you have the right equipment on-hand. Here's what I used during my culinary adventure with the primary recipe: 

Food processor (including one use and one reuse)
Foil
Parchment paper
Springform pan
Roasting pan (that fitted the circumference of my springform pan) 
2 large stainless steel bowls
2 flexible spatulas
2 measuring cups
1 large spoon
1 medium saucepan with lid plus a stainless steel bowl that easily rested at the top (for melting chocolate)
Measuring spoons

VOE - I don't own an offset spatula so used my regular spatula, instead.

Above: Prepared springform pan.
VOE: I used melted butter on the pan surface and parchment paper, as I don't keep cooking spray on-hand.

VOE: I did my best to completely cover each of the previous filling layers. But I ended up with less of the peanut butter filling in my bowl than the optimal amount needed for complete coverage. 

With a sprinkle of cocoa inside the springform pan (see photo below; VOE - I fortunately had just enough of this on-hand), a generous helping of melted bittersweet chocolate, and a dusting of powdered sugar, Italian Torta Caprese is the ultimate decadent dessert.

That's partially because Chef Dennis also incorporates SIX eggs and 2 1/2 sticks of melted butter! In addition, with no gluten from the use of almond flour (although do be aware of people you know who avoid tree nuts), this special treat becomes highly approachable for most holiday guests too. 

​

Above left: adding egg yolks
Above right: adding chocolate

VOE - Despite my diligent efforts to create stiff peaks with my trusty hand mixer - from combined egg whites and sugar - those peaks never did form. Fortunately refrigeration added some body to the combination.
VOE - Be sure the butter is well softened before adding sugar and I recommend some initial stirring to soften it further, before fully blending and adding egg yolks.

The completed batter filled about 2/3s of my springform pan.

That dusting of powdered sugar was effortless thanks to a miniature sieve and a teaspoon, as well as a beautiful addition to this almond chocolate dessert.

VOE: As suggested in the original recipe, warming each serving of cake slightly - 10 to 15 seconds - really enhances the cake's texture.

I was thrilled to find this recipe from a Facebook friend, Renée Gordon. She frequently posts delicious new recipes there, and this sweet treat definitely fits the bill. Plus, every introductory word she says about this recipe is spot-on:

Chocolate Caramel Popcorn is a deliciously addictive treat that combines the sweet, buttery flavor of caramel with rich chocolate drizzles, all over crunchy popcorn. Perfect for parties, movie nights, or as an edible gift, this snack is both easy to make and hard to resist.

​INGREDIENTS
 
10 cups popped popcorn (about 1/2 cup un-popped kernels)
1 cup unsalted butter
1 cup brown sugar, packed
1/4 cup light corn syrup (VOE: I used maple syrup because I'm not a fan of corn syrup)
1/2 teaspoon salt
1/2 teaspoon baking soda
1 teaspoon vanilla extract
1/2 cup semisweet or dark chocolate chips, melted (VOE: I melted 3/4 cup because of how much popcorn emerged from that little half cup of kernels!)
 
INSTRUCTIONS
 
Preheat the oven: 250°F (120°C). Line a large baking sheet with parchment paper or a silicone baking mat. (VOE: LOVE my silicone baking mats)

​Make the caramel sauce: In a medium saucepan, melt the butter over medium heat. Stir in the brown sugar, corn syrup, and salt. Bring the mixture to a boil, stirring constantly. Once it reaches a boil, let it cook without stirring for 4-5 minutes, or until it turns a deep golden brown.
 
Remove the caramel from the heat and carefully stir in the baking soda and vanilla extract. The mixture will foam up—this is normal and helps create a light, crispy coating.

Coat the popcorn: Pour the caramel sauce over the popcorn, tossing gently to coat all the popcorn evenly. You can use a spatula or wooden spoon to help distribute the caramel.
 
Bake the popcorn: Spread the caramel-coated popcorn onto the prepared baking sheet in an even layer. Bake in the preheated oven for 45-60 minutes, stirring every 15 minutes to ensure even coating and crispness.

​Add the chocolate: Once the popcorn is done baking, remove it from the oven and let it cool slightly. Drizzle the melted chocolate over the popcorn, using a spoon or piping bag to create thin, even lines. (VOE: Be patient with this drizzling activity. It will make all the difference in your results, both visually and on your taste buds.)
 
Let the popcorn cool completely before serving, allowing the caramel and chocolate to harden. Once cooled, break the popcorn into clusters and serve.

​More thoughts from Renée: This Chocolate Caramel Popcorn is the perfect combination of crunchy, sweet, and chocolatey, making it an irresistible treat for any occasion. Store any leftovers in an airtight container for up to a week (if it lasts that long!). #recipedaily #popcorn
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​Here's why you should seek out blue corn: Traditionally used by Navajo and Pueblo people, blue corn provides approximately 20 percent more protein than yellow corn does, and its lower glycemic index causes fewer sugar spikes and crashes. Its antioxidants may also help to fight cardiac and other inflammatory diseases.

My annual planning process for which recipes I will share here begins in January of each year - after my final post occurs just before the New Year. That's when I open a new Document file and begin collecting recipe links/and or choosing recipes from my existing files. But I then allow plenty of leeway when it comes to scheduling which recipe I will spotlight each week.

Such was the case with this week's Texas Trash Pie post. A pre-made, rolled pie crust languishing in our refrigerator turned my attention to this recipe. That's when I unrolled the crust into my deep dish pie pan, covered it with foil and placed it in our freezer as I prepared breakfast. By mid-afternoon the crust was ready for filling. 

I had hit the grocery store for several recipe ingredients earlier in the day and purchased the little pretzels, in this photo of my food processor.

VOE - But I had forgotten to purchase more graham crackers, so I improvised. Out came a small package of graham snacks from a recent flight, and the last of a package with bear-shaped graham snacks. And when their combination didn't equal the required cupful, I also retrieved some chocolate-flavored 'Teddy bears' to level things out. Because...who doesn't love more chocolate?

By the way, I am so grateful for my workhorse of a food processor in recipes like these. Although I'm sure the rolling pin and plastic food bag work fine, I love having the ability to simply 'zap' any ingredients that need it!

VOE - Although I diligently searched for caramel 'bits' at our large suburban grocery store, I didn't see a single package on the shelves. So I substituted butterscotch chips - a favorite sweet flavor for my husband, Mark. I also substituted ground walnuts for Chef Jenn's suggested pecan pieces, because I'm never without walnuts.

​I then thoroughly combined all my dry ingredients in a stainless steel bowl, melted some butter, and stirred it in along with the sweetened condensed milk. 

With the protective foil removed, my crust was ready for filling.

This recipe is well worth the effort. Easy prep, quick bake time, and tolerable cooling time before cutting (and indulging!), resulted in a fast, tasty treat with a pleasant combination of textures.