Whether its candy, chocolate or sweet ‘n salty, we can agree that confection in the name of charity is a sweet deal for all!  Enter Alex’s Lemonade Stand Foundation and acclaimed pastry chef, Hedy Goldsmith.  Not only is Hedy the Pastry Chef for Michael’s Genuine Food & Drink and a friend of the A Joy Wallace family, she is also author of Baking Out Loud: Fun Desserts with Big Flavors! The two have come together for Sweet Miami Lemonade, the newest addition tBOL hi reso the foundation’s roster of culinary events benefiting childhood cancer research, happening on November 1st.

Join us for the party at the new Marlins Park, where fans will be able to enjoy signature cocktails and dessert pairings in  four exclusive private suites.  Be among the first to enjoy Hedy’s desserts, such as Tangerine Creamsicle Pot de Crème, Buttered Popcorn Gelato and Junk in da Trunk Cookies, all while contributing to finding a cure for childhood cancer.  Only 200 tickets are available, and are $150 each.  Sponsorships are also available.  Satisfy your sweet tooth and help us strike out kids’ cancer!

 

Have a sweet craving that can’t wait?  Try one of Hedy’s Signature Recipes now:

POPCORN + PEANUT BARK

Reprinted with permission from Baking Out Loud by Hedy Goldsmith.  Copyright © 2012. Published by Clarkson Potter. Available wherever books are sold. All rights reserved.

INGREDIENTS:

12 ounces bittersweet chocolate, (preferably Valrhona Caraibe 66%), chopped

3 cups freshly popped popcorn

½ cup salted peanuts (preferably Virginia)

Pinch of kosher salt

 137_Gold_POPCORN PEANUT BARK_art_r1

Photo Credit: Ben Fink

METHOD:

1.  Line a baking sheet with a nonstick liner.

2.  Melt the chocolate in a large heatproof bowl set over simmering water, stirring until the chocolate is melted and smooth, about 4 minutes. Remove the bowl from the heat and add the popcorn, peanuts, and salt. Fold the mixture until the popcorn and peanuts are evenly coated with the chocolate.

3.  Scrape the mixture onto the prepared baking sheet and spread into a thin layer.

4.  Refrigerate for about 30 minutes, or until cold and firm. Break into small clusters and store in an airtight container in the refrigerator for up to 5 days.

Makes 1 pound