I love traditional desserts. Rice Krispies treats are one of the only desserts I can remember my mom making for us when we were kids. There’s nothing like the warm feeling of buttery hands pressing down the warm gooey stickiness of marshmallows and crunchy cereal. Licking and biting off those tiny little pieces that stick to your fingers is pure buttery bliss to satiate you momentarily until the treats are fully cooled.
This recipe puts a slight twist on an old favorite I reminisce about. Hope you have as much fun making these as I did!
1/4 cup butter
1 bag chocolate mint marshmallows
4 cups Rice Krispies treats
2/3 cup chocolate chips
Melt the butter in the largest pot you have. Trust me, it’s going to get full quickly! Make sure the temperature is low so the butter doesn’t burn. Now add the marshmallows, stirring slowly and constantly until completely melted. Continue stirring for another minute or two. Stir in Rice Krispies. Do it well! Spray a pan with Pam or coat with butter. Now stir the chocolate chips into your marshmallow mixture and dump into the pan. Press down to your liking. I like them to still have a bit of air myself!
Let cool (painstakingly) then cut into squares. Enjoy!
Do you love banana bread? Do you want to a treat that’s actually good for you?
If you answered no to either of these question, consult your physician. You are probably just an alien.
If you answered yes, congrats on your confirmed human status.
Now let’s bake love.
My idea of a normal weekend is going to Costco and buying enough fruit to feed a family of 8 for at least a week. This is not an unusual scene here:
Now let’s get my copious amounts of fruit dwindled down to a simply obscene amount.
1/2 cup white flour
1/2 cup wheat flour
1/4 cup brown sugar (I subbed half for Stevia to save calories)
1 teaspoon baking powder
1/2 teaspoon baking soda
1/4 teaspoon cinnamon
2 mashed up bananas
Dash of vanilla extract
Zest of one lemon
1 tablespoon lemon juice
1/2 cup blueberries
1/2 cup quartered cherries
Preheat your oven to 350 degrees.
Mix the first 6 dry ingredients in a large bowl. In a separate bowl mix up the bananas, egg, lemon zest and juice, and vanilla. Add wet ingredients to flour mixture. Don’t overmix! Now fold in your pitted chopped up cherries and blueberries. Check out how purdy it is.
Now evenly spoon the mixture into greased or lined muffin tray.
Bake for 11-15 minutes. Whoa that smell will make you drool your face off.
Like in Face Off.
Cool on baking rack. I like to gingerly remove from the baking tray with a fork and a clean hand. I usually burn my hand a little. Wouldn’t recommend it.
To up the yum status, I mixed the remaining juice from the lemon with about half cup of powdered sugar and swirled each muffin in the glaze. This is optional but adds sticky goodness.
Cream Cheese Brownies
Whether you’re a fan of sweets or not, you will LOVE these brownies. I was just looking for a way to get rid of some extra cream cheese from a birthday cake and came upon this idea. Of course I prefer chocolate dessert over anything on
most all days, but these brownies are a truly magnificent and beautifully balanced mix of chocolate and cream cheese.
I made these brownies three times in two weeks. My mom and niece loved them so much I ended up making a batch just for them. Also not only are they crazy delicious (yes, even more so than Mr. Pibb and Red Vines) but they look so gorgeous!
1/3 cup semi-sweet chocolate chips
5 tablespoons butter
1 (3 ounce) package cream cheese, softened
1/4 cup white sugar
1 tablespoon all-purpose flour
1/2 teaspoon vanilla extract
1 cup white sugar
1/2 teaspoon baking powder
1/4 teaspoon salt
1/2 cup all-purpose flour
1 teaspoon vanilla extract
Melt chocolate chips with 3 tablespoons of the butter over very low heat. Stir constantly until smooth. Set aside.
Cream remaining 2 tablespoons butter with cream cheese until smooth. Gradually add 1/2 cup sugar. Cream until light and fluffy. Blend into this 1 of the eggs, 1 tablespoon flour and 1/2 teaspoon vanilla. Set aside.
Now beat the remaining 2 eggs until light and fluffy. Gradually beat into them 1/2 cup sugar. Continue beating until thickened. Stir in the baking powder, salt and 1/2 cup flour. Add to this the cooled chocolate mixture. Blend well. Stir in the vanilla.
Spread half of the chocolate batter into an 8×8 inch greased baking pan. I used a pyrex pan and Pam and it worked greatSpread the cream cheese mixture over the top. Then drop the remaining chocolate batter by tablespoons over the top of the cream cheese mixture.
Swirl through batter layers with a spatula for a marbled effect.
Bake in a preheated 350 degrees F (175 degrees C) oven for 35 to 40 minutes. Cool in the pan. Cut into squares.
These are so beautiful and fluffy. Things got reeeeal steamy up in here.