With Father’s Day happening today, June 21, most of us are probably hastily planning ways on how to make the day special despite the ongoing COVID-19 crisis. Due to the pandemic, we will all be celebrating this day at home because of stay at home orders from the government—but don’t fret! You can still make it a meaningful time even at home.
For the main meal, why not order from your dad’s (or family’s) favorite restaurant and get it delivered to your house (make sure to thank kuya food delivery rider for his service!)? And for dessert, go ahead and make these delicious and super easy to make treats on your own or with the family to make it a bonding experience!
After sharing good food, why not have a movie day/night so you can spend time with each other and catch up? But what is a movie sesh without snacks? Here are three snacks you can make at home so you can have something to munch on while watching your family’s favorite movie!
Salted Caramel Popcorn Bars with Marshmallow and Chocolates
- ¼ cup salted butter (plus more for greasing the dish)
- 4 cups (10 oz) mini marshmallows
- 6 cups freshly popped popcorn
- 1 cup semi-sweet chocolate chunks
- Edible gold star glitter (optional)
For salted caramel sauce:
- 1 cup heavy cream, divided
- ½ cup brown sugar
- 1 tablespoon corn syrup
- 4 tablespoon butter
- ½ teaspoons salt
- ½ teaspoons vanilla extract
- Make the salted caramel sauce first by mixing 1/2 cup heavy cream, brown sugar, salt, butter, and corn syrup. Bring the mixture to a boil and cook until 250˚F (120˚C), whisking occasionally.
- Whisk in the remaining heavy cream and vanilla extract. Bring the mixture to a low boil and remove from heat once done. Set aside.
- Grease an 8×8 inch baking pan with butter.
- In a large pot, melt the butter over medium heat. Add in the mini marshmallows, and before it completely melts, add 1/4 cup of the salted caramel sauce and mix well until smooth. Remove from heat and add in the popcorn and combine until popcorn is well-coated. Pour the chocolate chips and mix.
- Pour the mixture into the greased pan. Press the mixture with wet hands to fill the entire pan and make it compact. Let it cool.
- Once cooled, remove from the pan and place on a cutting board. Drizzle the remaining salted caramel sauce and cut into 2×2 squares. Serve with gold glitter if desired.
Puff Pastry Straws
- 1 puff pastry
- 1 egg
- 1 tbsp water
- 1/4 cup Parmesan
- Coarse salt
- 1 tbsp poppy seeds (optional)
- 1 tbsp sesame seeds (optional)
- Flatten a puff pastry until it’s 1/8″ thick. Brush it with an egg and water mixture (egg and water beaten together).
- Sprinkle toppings onto the puff pastry and add salt.
- Using a pizza cutter, cut the puff pastry into long, 1/2″ strips.
- Twist the strips until it is completely spiraled and place on a lined baking sheet. Make sure to press down on both ends to ensure that it won’t unspiral.
- Once done with all strips, cover the baking sheet with another parchment paper. Refrigerate for 30 minutes.
- After 30 minutes, remove the parchment paper on top. Bake for 15 minutes at 400˚.
- Cool before serving.
Smoked Gouda and Cheddar Cookies
- 1 stick cold unsalted butter, cut into 16 pieces
- 4 ounces smoked gouda, cut into 1/4-inch cubes
- 2 ounces sharp cheddar, shredded
- ¾ teaspoon kosher salt
- ¼ teaspoon ground black pepper
- pinch of cayenne pepper
- 1¼ cups all-purpose flour
- Combine butter, gouda, cheddar, salt, pepper, and cayenne pepper in a food processor. Pulse until butter and cheese are the size of a grain of rice.
- Add the flour and pulse until the mixture looks moist. Shape the dough into a ball and divide into two equal parts.
- Flatten each part into a disk and place in between two sheets of parchment paper. Roll the dough into a 1/4-inch thick disk. Place on a baking sheet afterwards. Do the same for the second portion. Chill the dough in the freezer for 1 hour.
- Once chilled, cut as many rounds using a 1 1/2-inch round cookie cutter. Place rounds on a lined baking sheet.
- Bake the cookies for 16-18 minutes at 350˚F (177˚C) or until light or golden brown, depending on preference. Rotate the baking sheet after 9 minutes. Let the cookies rest for 2 minutes before transferring onto a cooling rack.