Day 77 - She's about to POP

Last night I had the opportunity to help throw a shower for one of the girls at our church. She is the custest and TINIEST thing you have ever seen. She looks like she's about to POP. So that became our theme. I found the idea on a blog and we loved it.

Of course, the invitations had to go with the theme.

We decorated with bright neon colors, which of course, I forgot to photograph. Our centerpieces were cute little bowls full of Blow-Pops  

We also played a fun game of the Price is Right.  Each of the ladies had to guess the price of different baby items.  My favorite item was figuring out how much they estimate 4 yrs of tuition will cost at the University of Texas in 2029.  It's only $77,480 a year.  OUCH!  

Our menu was super fun.  We served Pop Rocks

Cake Pops and Pop Tarts

Soda and "Not Pop"

The hit of the night was the POPcorn bar.  We offered three types of popcorn.  

Plain

Kettle Corn

And Samoa Popcorn (think Girl Scout Cookies)

We had lots of fun toppings including the popcorn flavor shakers (white cheddar and chili lime), M&M's, Reece's Pieces, nuts, clarified butter and shredded Parmesan.   

All in all it was a fabulous night with lots of fun ladies! 


AND since it was such a hit, here is the recipe for the Samoa Popcorn that my sister Karen found for me on "Cookies and Cups".   I made a couple of changes that I found worked better for me. 

Samoa Popcorn

2 bags of Light microwave popcorn popped with the unpopped kernels removed (1 1/3 cups of popcorn kernels).

2 c. light brown sugar

1/2 cup light corn syrup

12 tablespoon butter, cubed

4 Tablespoons water 

1 teaspoon baking soda

2 teaspoons vanilla

2 cups sweetened coconut flakes

4 oz chocolate almond bark

1 package Samoa Cookies (optional)

After your popcorn is popped according to the package instructions set it aside in a roasting pan.

Preheat your oven to 200° 

Lightly toast coconut in a medium skillet over medium low. Stir frequently.  Watch it carefully so it doesn't burn.

Now, if you are adding the Samoas, chop your cookies into small bit-sized pieces. Set aside.

To make the caramel combine the butter, brown sugar, water and corn syrup in a medium saucepan.

Whisk ingredients to together and bring to a boil. Boil without stirring until candy thermometer reads 250°.  (The original recipe said this takes 5 minutes.  Mine took closer to 10 minutes.) Remove from heat and immediately whisk in your baking soda and vanilla. It will foam so don't worry when it goes crazy.  

Combine add the caramel and coconut to the roasting pan and stir until it is well mixed.  Carmel didn't cover all of my popcorn but it will just depend on how much you use.  

Bake the popcorn for 45 minutes, stirring every 15 minutes.

Now spread you popcorn back onto the wax paper and sprinkle your chopped cookies evenly on top.

Melt your chocolate almond bark according to the directions on the bag.  The drizzle it over the popcorn.  Once it has set, break it up and store it in an airtight container.  It will last 3-4 days if you can resist eating it all before then.