Rice Krispies Easter Treats Recipe #EasyToMake

*This is a partnered post for the Rice Krispies brand 

Growing up, one of my most favorite treats to have were Rice Krispies treats. I remember, shortly after my husband and I got married and moved into our first house, I got the idea to make some fresh Rice Krispies treats for when he came home from work. Sounded easy enough. I mean it’s three ingredients…what could go wrong? Well, for my cooking/baking ability at that time, everything could go wrong! They turned out rock hard and not the tasty treats I remembered as a kid. I swore off making them and haven’t tried until this past weekend.

Last Sunday we had dinner with my husbands family for Palm Sunday. I decided that the kids and I would make a fun, Easter themed dessert…Rice Krispies treats. Rather than go from memory (which proved to not be all that well the last time I tried to make these treats), I decided to look around that the Rice Krispies Pinterest page, not only to find great ideas on what we could make, but to also learn how to make them…correctly! My kids instantly saw these Rice Krispies Easter Egg shaped treats and wanted to make those! So we did!

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To make the Rice Krispies treats, all you need is:

  • 3 TBS butter
  • 4 cups mini marshmallows
  • 6 cups Rice Krispies cereal

It’s been 12 years since I made Rice Krispies treats and I was able to tell within 20 seconds of starting this batch, what I did then to mess them up. I had the temperature too high. The directions say to melt the butter and marshmallows over LOW heat. Back then I didn’t enjoy cooking or baking so I had the “turn the heat up higher so you get done faster” mentality. Now I know the importance of following the directions!

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Now it was time for the kids to join me! Bella was very excited to make these, Zachary…he just wanted to eat them!

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So…How Did We Make Them?

  • Step 1: Make the Rice Krispies treats. While they are still warm, form them into your desired shape. For this we used an egg shaped mold (shown in the picture at the top).
  • Step 2: Once the treats have slightly cooled, put a thin layer of frosting on it so your decorations will stick. The kids tried to do this step, but they either put WAY too much frosting on or they squeezed the egg so hard, it was no longer an egg. So we helped them out a bit.
  • Step 3: Decorate however you choose. We used sprinkles and M&M’s. Bella liked to try and make a patter…Zachary liked to get as much as possible on the egg. If you just want to stick sugar on the egg, you do not need to use frosting, just roll the egg in the colored sugar!

Here is our finished product, 100% decorated by my seven and nine year old:

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This was a pretty fun activity for the kids. It took around an hour to do and they were VERY proud of their dessert that they were able to take to dinner. I asked them to rate their dessert on a scale from 1 to 10 on the looks, taste and how fun the activity was. Here is what Bella had to say:

“Well, it was fun once we got to start decorating it. So I say 10 for that. They taste super good, so that’s another 10. For looks I say 7. I mean you can tell a kid did it, but they aren’t perfect so they shouldn’t get a 10, but I’m also only 7 so I’m going to give them a 7”

Easter’s this weekend. Visit RiceKrispies.com to get inspired with new recipe ideas and make something to take to your brunch or dinner! While you’re there, check out how you can enter the Rice Krispies treat-making contest on Pinterest!

How to Make Snow Ice Cream

We have gotten A LOT of snow over the past couple days. So much snow that my kids have today off school and tomorrow off school because our temperatures are too cold (like negative a billion, cold). Over the past few years, I’ve seen people posting on Facebook that they’ve made snow ice cream. I’ve always wanted to try it, but when I’ve gotten around to actually doing it, the snow looks questionable. But today, we did it! The kids were excited!

Snow Ice Cream

Ingredients

  • 4 cups of snow
  • 1 cup of milk
  • 1/3 cup sugar
  • 1/4 tsp vanilla

Directions

  1. Go outside and find fresh snow. I looked for a flat area that was smooth. That way I knew no animals walked there. And if they did, I couldn’t tell, so in my mind they didn’t!
  2. Bring the snow inside the house and put it in the freezer until you need it.
  3. In a bowl, mix up the milk, sugar and vanilla. If you like a stronger vanilla flavor, add more vanilla. But remember, a little goes a long way. Mix until the sugar has dissolved.
  4. Take the snow out of the freezer and add half of it to the milk mixture and stir. Add the rest of the snow and continue to stir until it thickens.
  5. Spoon into bowls and add your toppings. The kids chose chocolate syrup and strawberry syrup!
snow ice cream*This recipe has been adapted from recipes I’ve seen all over Facebook. I lessened the amount of vanilla and sugar.

 

The Secret Ingredient to the BEST Chocolate Cake!

I will admit…I am not a huge chocolate cake fan.

I know.

But here me out before you judge me!  I usually don’t care for chocolate cake because I find them to be a little dry sometimes. Or they crumble all over the place, making a huge mess.  And mama ain’t got time for a big mess!

The Best Chocolate Cake EVER!

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Ingredients

  • 1 box (16.5 oz) chocolate cake mix
  • 1 cup Hellmann’s® Real Mayonnaise
  • 1 cup water
  • 3 eggs
  • 1 tsp ground cinnamon (optional)

Directions

  1. Preheat the oven to 350°.  Grease and lightly flour two 9-inch round cake pans; set aside.
  2. Beat cake mix, Hellmann’s® Real Mayonnaise, water, eggs and cinnamon for 30 seconds in a large bowl with electric mixer on low speed.  Beat on medium speed, scraping sides occasionally, 2 minutes.  Pour batter into prepared pans.
  3. Bake 30 minutes or until toothpick inserted in enters comes out clean.  Cool on wire rack for 10 minutes.  Removie cakes from pans and cool completely.  Sprinkle, if desired, with confectioners sugar or fill and frost.

I was a tad surprised to see that the secret ingredient was Hellmann’s® Real Mayonnaise! Hellmann’s would like you to save a little cash this holiday season by offering a coupon for $.50 off Hellmann’s mayo exclusively at Kroger!!  Oh but that’s not all…keep on reading…you’re gonna like this!!!

Win! Win! Win!

One lucky winner will win a $100 Kroger giftcard!!

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Contest closes Dec 27th. Winner will be emailed from momdot@live.com account and has 2 business days to respond. MomDot is not in charge of shipment.

Mini Cheesecakes with Peanut Butter Cup Crust

I bet you’re drooling and you haven’t even seen the pictures yet!  Once a month, a bunch of our friends get together and play Euchre.  I really look forward to these nights because the adult time is fun and it’s a really an inexpensive night…we bring the kids and they run around wild until midnight!  We all bring a dish or two to pass.  I usually try to bring something filling (like meatballs) and something sweet.  This month I decided to bring Roasted Red Pepper Hummus with thin pretzels and Mini Cheesecakes with Peanut Butter Cup Crust.

Mini Cheesecakes with Peanut Butter Cup Crust

Ingredients

  • Peanut butter cups (mini or regular size)
  • No bake cheesecake mix (I used the store brand)
  • Toppings (optional)

Directions

  1. Eat a peanut butter cup.  Seriously.  You know you want to and now you have to because it’s one of the directions.
  2. Put the peanut butter cups in the freezer for about 20 minutes so they are firm.
  3. Line your muffin tins with liners.  I used paper liners this time, but I think I will use foil liners next time.
  4. Place one peanut butter cup in each liner.
  5. Make your no bake cheesecake mix according to the directions.  It will be slightly thick.
  6. Using a spoon, pour cheesecake mix on top of the peanut butter cup, filling about 3/4 full.
  7. Let set in the fridge for at least one hour.  Mine set for four hours and they turned out perfect.
  8. Once set, top with whatever topping you choose.  Some ideas:
    • Graham cracker crumbs (make your own or use the crust that came with the mix)
    • Chocolate syrup
    • Caramel
    • Fruit topping

I chose to drizzle chocolate syrup on the top of each one.  My son wanted to help so the drizzling…well it was a tad difficult!  But it was still good!

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These mini cheesecakses are so quick and easy…perfect to take to a potluck or a holiday get together!!

Enjoy!

One Bowl Baking: Simple, from Scratch Recipes for Delicious Desserts

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I like to cook.  Haven’t always liked to.  I think I’ve told you about my incident where I burned the outside of a chicken breast, but the inside was raw.  Yes…that happened!

One thing I’m not really good at, is baking.  Mainly because I don’t like all the steps, the mess, and all the different bowls, mixers, etc that you need to do to bake a muffin or a cake.

*This post may contain affiliate links that I do get paid pennies if you were to purchase anything from that site.  I use those pennies to buy random things, like this Cleocatra Cat Costume that I want for my kitten.

Yvonne Ruperti, recipe developer extraordinaire, has solved that with her new book, One Bowl Baking: Simple, From Scratch Recipes for Delicious Desserts.  That’s right…say goodbye to separate bowls for wet and dry ingredients, mixers…the mess, well that’s depends on how well you whisk and stir!

Yvonne Ruperti has been baking and cooking for over 15 years, in professional kitchens, test kitchens, and her own bakery.  You may recognize her from her three seasons on the Emmy-nominated hit PBS cooking show, America’s Test Kitchen.  She is also a writer and currently pens the weekly Chocoholic column for the James Beard award winning food site, Serious Eats.

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I’ll let you in on a little secret.  When a recipe says to “sift the dry ingredients”…I don’t do it.  I hate the sifter.  It makes a huge mess.  So I put everything in a bowl and make sure I mix it really well.  However, I am really liking the idea of not pulling out the mixer (it’s stuck in this corner cabinet that sounded like a good idea when we were redoing our kitchen, but in fact…it was the worst thing we could have done.  I curse that cabinet every time I open it). And don’t even get me started on the multiple bowls you are told to use.  So obviously, I liked this cookbook, not just for the amazing recipes inside, but because a lot of the times, you can get a recipe mixed up and in the oven within 15 minutes!!

Below is a recipe from the book…enjoy!

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Red Velvet Cupcakes with Vanilla Cream Cheese Frosting

Simply stated, red velvet cupcakes delight everyone.  They never failed to fly off the shelves at my store.  These cupcakes are moist from buttermilk and have a subtle chocolate flavor.  Add just enough coloring to tint the batter.  Too much red food coloring may impart an off flavor.

Makes 12

Cupcake Batter

  • 6 tablespoons (3 ounces or 85 grams) unsalted butter, softened
  • 1 cup (7 ounces or 200 grams) granulated sugar
  • 1/2 teaspoon salt
  • 4 teaspoons vegetable oil
  • 1 large egg
  • 1 large egg yolk
  • 2/3 cup (160 mL) buttermilk, room temperature
  • 1 1/2 teaspoons vanilla extract
  • 2 tablespoons red food coloring
  • 1 1/3 cups (6 2/3 ounces or 190 grams) all-purpose flour
  • 2 tablespoons cocoa powder
  • 1/2 teaspoon baking soda

Frosting

  • 10 ounces (285 grams) cream cheese, softened
  • 4 tablespoons (2 ounces or 55 grams) unsalted butter, softened
  • 1/2 cup (2 ounces or 55 grams) confectioners’ sugar
  • 1/2 teaspoon vanilla extract

To Make the Cupcakes

Place an oven rack in the middle position.  Preheat the oven to 350 F (180 C).  Line a 12-cup muffn pan with cupcake liners.  In a large bowl, sir the butter, sugar, and salt until combined.  Whisk in the oil, then the egg, egg yolk, buttermilk, vanilla, and food coloring until completely combined.  Add the flour, cocoa, and baking soda to the bowl, then whisk gently until combined.  Scoop the batter into the cupcake cups and bake until just firm, about 18-20 minutes.  Let the cupcakes cool in the pan for 5 minutes, then transfer to a wire rack to cool completely before frosting.

To Make the Frosting

In a large bowl, whisk the cream cheese, butter, and confectioners’ sugar until combined and creamy.  Add the vanilla and continue to whisk until the frosting is slightly lightened, about 30 seconds.  Spoon about 2 tablespoons of frosting on each cupcake to frost.

*recipe posted with permission