Happy Halloweekend!

Happy Halloween! It's that time of year to let your sweet tooth run wild! I'm serving up some unconventionally delicious fall treats. Enjoy!



Inside Out Caramel Apples

3 large Granny Smith or Pink Lady apples*
1 large lemon
2 cups brown sugar
1/2 cup heavy cream
2 tablespoons butter
2 tablespoons light corn syrup (alternatively, maple syrup)
1 teaspoon vanilla extract
Chocolate sauce (optional)

Cut your apples in half and use a melon baller to scoop out the insides, leaving the walls intact at about 1/2 to 1/4 inch thickness. Squeeze the juice from the lemon onto the apples and allow to set. This will keep them from turning brown right away.

In a sauce pan over high heat, combine the brown sugar, butter, heavy cream and corn syrup. Stir until the brown sugar has dissolved. Allow to boil, stirring occasionally, until it reaches 230F, about 7-10 minutes. Remove from heat and add the vanilla, stir continually until it stops bubbling. Allow to cool for about 10-15 minutes.

Using a paper towel, wipe your apples down, removing the lemon juice as much as possible. If the inside of your apple is too wet, the caramel wont stick. Pour the caramel into the hollowed out apples until just below the top.

Chill in the refrigerator until the caramel has set, about 20 minutes. Cut into slices** and drizzle with chocolate sauce if desired.



Pumpkin Spice Popcorn


⅓ cup popcorn kernels
3 tbs coconut oil
3 tbs brown sugar (optional: 1 tbs brown sugar for topping)
½ tsp pumpkin spice mix
salt to taste


  1. In a medium to large saucepan, place 3 tbs of coconut oil and 3 (yes 3) popcorn kernels.
  2. While the oil is heating up, measure out the 3 tbs brown sugar and place in a bowl.
  3. Once the popcorn kernels start to pop, add in the ⅓ cup of kernels and continuously move the pan over the heat.
  4. After about 1 to 2 minutes stir in the brown sugar, cover, and continue to move the saucepan over the heat until the kernels start to pop.
  5. Move the saucepan rapidly over the heat (be careful) holding onto the lid until the kernels stop popping.
  6. Place in large bowl, wait for it to cool a bit, and top with pumpkin spice, salt to taste, and extra brown sugar (optional). Stir.




Ginger Rum Cocktail

·     Fresh ginger

·     ¾ oz lemon juice

·     1 oz apple juice

·     1 oz simple syrup

·     1 ½ oz Depaz Amber Rhum

Muddle ginger, lemon and apple. Add Rhum. Shake with ice and pour over ice into highball glass.



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My newest obsession. It will change your life as it has mine.

This truffle salt is my newest obsession. I put it on everything from eggs to popcorn. You can literally put it on whatever tickles your fancy. Recently I have been popping a bag of popcorn, drizzling olive oil on it (sometimes truffle oil) and then sprinkling it with truffle salt. I am offering an unbeatable deal on this salt through OpenSky. Follow me to receive this deal as well as other incredible ones. https://opensky.com/lulupowers


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8 tablespoons (1 stick) unsalted butter2 tablespoons chopped fresh rosemary 12 cups hot plain popcorn. Salt and pepper to taste. Melt butter in a small saucepan over medium heat. Add rosemary. Drizzle butter mixture over hot popcorn in a large bowl. Season with salt and pepper to taste. Toss to coat.


This is a great snack and its super easy to make. You can add whatever you have on hand from old bay seasoning to truffle oil. I personally love adding 2 tablespoons of truffle oil to this recipe but the options are endless, you be the chef! It also acts as a quick and delicious snack for when company stops by. Keep a box of microwaveable popcorn on hand, its a great pantry staple. You can display it on the counter in vases, wax paper bags, or even just a simple bowl!