Maple Cinnamon Biscuits

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If you’re looking for something different to make for breakfast or brunch, try these biscuits. They’re wonderful hot out of the oven with butter.

The original recipe calls for adding 1/2 cup finely chopped pecans. I left them out because the boys don’t love nuts in things, but I personally think they’d be a great addition. If you want to try adding pecans, they get folded in once the dough comes together.

Biscuits are not difficult to make, and it’s nice that they only use one bowl. The next time you have overnight guests, give these a try.


Maple Cinnamon Biscuits

Recipe adapted ever so slightly from Taste of Home

2-1/2 cups all-purpose flour
4 tablespoons cinnamon-sugar**, divided
3 teaspoons baking powder
1/2 teaspoon baking soda
1/2 teaspoon salt
1/2 cup cold butter, cubed
1/2 cup buttermilk
1/2 cup maple syrup
2 tablespoons milk

**Cinnamon Sugar – mix 1/4 cup granulated sugar with 1 Tablespoon cinnamon

Preheat oven to 400° F.

In a large bowl, combine the flour, 3 tablespoons cinnamon-sugar, baking powder, baking soda and salt. Cut in butter (I used a pastry blender to do it) until mixture resembles coarse crumbs. Stir in buttermilk and maple syrup just until moistened.

Turn onto a floured surface; knead 8-10 times. Roll out to 1/2-in. thickness; cut with a floured 2-1/2-in. biscuit cutter.

Place 2 in. apart on an ungreased baking sheet. Brush with milk; sprinkle with remaining cinnamon-sugar.

Bake at 400° for 12-15 minutes or until golden brown. Serve warm.

Yield: ~12 biscuits

One year ago: Cabbage and Potato Gratin
Two years ago: Lemon Fusilli with Arugula
Three years ago: Broccoli, Cheddar and Wild Rice Casserole
Four years ago: Couscous with Peas and Mint
Five years ago: Soft Chocolate Cookies with Peanut Butter Frosting
Six years ago: Orange Pound Cake
Seven years ago: Nonna’s Lemon Ricotta Biscuits
Eight years ago: Baked Sweet Potato “Fries”
Nine years ago: Braised Pork Chops

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Chopped Veggie Salad

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Spring is finally in the air in NYC, and this is a perfect salad for the season. It’s full of lots of fresh, raw vegetables. It reminds me a bit of a cole slaw, in chopped form. The original recipe called for 6 slices of bacon, chopped and stirred into the salad. I left that out, hoping that my vegetarian son might enjoy this, but no such luck. Although everything is better with bacon, I didn’t mind this salad without it. I will make this again using vegetarian bacon strips, and encourage my son to try it again.

The trick to making this salad come together in no time flat, is to live near a Trader Joe’s. They sell bags of riced broccoli and riced cauliflower. The recipe calls for 3 cups of finely chopped broccoli. The TJs bag has slightly more than 3 cups, but I dumped the whole bag in anyway. Same for the cauliflower. I didn’t want to have little bits of vegetables left in my refrigerator. In order to speed up the chopping of the carrots, I bought a bag of slivered carrots, and took a big knife to them to cut them in smaller pieces. The celery was the only vegetable that I had to spend a few minutes chopping.

The original recipe called for peanuts, but I prefer sliced almonds, so I used them. Delicious!

Be warned, this recipe makes enough to feed an army. My husband and I have been eating it for several days now, and we still haven’t finished it, AND I gave some away to a girlfriend knowing that we would never finish it. She and her family are now eating it for days too.

I think this would be delicious at a summer picnic, or a summer barbecue.

 

Chopped Veggie Salad
Recipe modified from Taste of Home

3 cups finely chopped fresh broccoli
3 cups finely chopped cauliflower
1.5 cups finely chopped celery
1.5 cups finely chopped carrots
2 cups frozen peas (about 8 ounces), thawed
1-1/3 cups mayonnaise
1/4 cup sugar
2 tablespoons grated Parmesan cheese
1 tablespoon cider vinegar
1/4 teaspoon salt
3/4 cup sliced almonds

In a large bowl, combine the first five ingredients. In a small bowl, mix mayonnaise, sugar, cheese, vinegar and salt until blended. Add to salad and toss to coat. Stir in almonds. Refrigerate leftovers.

Yield: ~12 servings

 

One year ago: Chocolate Babka
Two years ago: Lemon Fusilli with Arugula
Three years ago: Broccoli, Cheddar and Wild Rice Casserole
Four years ago: Buttermilk Chocolate Chip Muffins
Five years ago: Soft Chocolate Cookies with Peanut Butter Frosting
Six years ago: Black Bean Soup with Sherry
Seven years ago: Baked Tortilla Chips
Eight years ago: Brazilian-Style Collard Greens
Nine years ago: Wheatberry Salad

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Cheesecake Swirled Brownies

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How many of my boys eat these? 2/4, only 50%. Two of them claim they don’t like cheese, so they won’t go near them. I tried to explain that these don’t taste like the cheese that they claim they don’t like, but they weren’t buying it. I say, more for the rest of us!

These brownies are a nice combination of cheesecake and chocolate brownie. Two of the boys really love these. They’re both cheesecake fans, and who doesn’t like chocolate, so the combination for them is one of their favorites.

These are best served cold from the refrigerator. We like ours straight from the freezer as well. If you chill them before you cut them, you’ll get much neater squares.

 

Cheesecake-Swirled Brownies
Recipe from Smitten Kitchen

Brownie batter
1 stick (1/2 cup or 4 ounces) unsalted butter, cut into pieces
3 ounces unsweetened chocolate, chopped
1 cup sugar
2 large eggs
1/2 teaspoon pure vanilla extract
2/3 cup all-purpose flour

Cheesecake batter
8 ounces cream cheese, well softened
1/3 cup sugar
1 large egg yolk
1/4 teaspoon pure vanilla extract

Plus
1/2 cup semisweet chocolate chips

Make brownie batter:
Put oven rack in middle position and preheat oven to 350°F. Butter an 8-inch square baking pan. Heat butter and chocolate in a 3-quart heavy saucepan over moderately low heat, whisking occasionally, just until melted. Remove from heat and whisk in sugar, eggs, vanilla, and a pinch of salt until well combined. Whisk in flour until just combined and spread in baking pan.

Make cheesecake batter:
Whisk together cheesecake batter ingredients in a small bowl until smooth. Dollop over brownie batter, then swirl in with a knife or spatula.

Sprinkle chocolate chips over cheesecake/brownie batter swirl.

Bake brownies:
Bake until edges are slightly puffed and center is just set, about 35 minutes. Serve warm or at room temperature.

Slicing tip: Chill brownies until they’re almost frozen before cutting them. It makes it much easier to get a clean slice.

Yield: 16 2″x2″ brownies

One year ago: Butterscotch-Bourbon Blondies
Two years ago: Lemon Fusilli with Arugula
Three years ago: Broccoli, Cheddar and Wild Rice Casserole
Four years ago: Butterscotch-Bourbon Blondies
Five years ago: Soft Chocolate Cookies with Peanut Butter Frosting
Six years ago: Chicken and Rice Stoup
Seven years ago: Sugar-Crusted Popovers
Eight years ago: Whoopie Pies!
Nine years ago: Chocolate White Chocolate Chunk Cookies

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Spicy Carrot-Coconut Soup

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During the boys’ winter break, we went to Disney World with family and had a wonderful time. We were a group of 15 in total. We stayed at the Animal Kingdom Lodge and ate at their restaurant called Boma – Flavors of Africa twice during our stay. My favorite part of the meal at Boma was the selection of delicious soups they served each night. I’m now on a soup kick.

According to my husband, this is the best soup I have ever made. It’s creamy without the addition of dairy, and it’s nice and spicy from the hot chili sauce. It’s so simple to make and doesn’t have a long list of complicated ingredients. Sometimes the best recipes are made with a very short list of ingredients. The one ingredient that is a little atypical, unless you make a lot of Asian food, is the Thai-style chili sauce. I didn’t have this exactly, but guess where I found a perfect substitute. Trader Joe’s. They sell Huy Fong Chili Garlic Sauce, which is perfect for this recipe. If you don’t have it, or can’t easily purchase it, Sriracha sauce is a good substitute. Trader Joe’s sells that too. Two tablespoons of the chili garlic sauce gave the soup some noticeably, nice heat. If you don’t like your dishes as spicy, I’d start with one tablespoon, taste for heat, and work up from there. My husband is already asking for another batch of this soup and for me, this recipe rivals any of the soups served at Boma, and their soups were delicious.

When I pureed my soup, it was on the thick side, which we like. If you find the soup is too thick, you can think it with more broth or water. The original recipe called for chicken broth, but I wanted to make the soup vegetarian, so I used vegetable broth. For most recipes, I interchange the two.

 

Spicy Carrot-Coconut Soup
Recipe from Bon Appétit

1/4 cup (1/2 stick) unsalted butter
1 pound carrots, peeled, chopped
1 medium onion, chopped
Kosher salt and freshly ground black pepper
2 cups low-sodium vegetable broth
13.5-oz. can unsweetened coconut milk
2 tablespoons Thai-style chili sauce plus more for serving
Fresh cilantro leaves (for serving)

Melt butter in a large saucepan over medium-high heat. Add carrots and onion, season with salt and pepper, and cook, stirring often, until carrots are softened, 15–20 minutes. Stir in broth, coconut milk, and 2 Tbsp. chili sauce. Bring to a boil, reduce heat, and simmer, stirring occasionally, until vegetables are very soft and liquid is slightly reduced, 40–45 minutes.

Let soup cool slightly, then purée in a blender until smooth. Reheat in a clean saucepan, thinning with water to desired consistency; season with salt and pepper.

Divide soup among bowls, drizzle with chili sauce, and top with cilantro.

Yield: 4 servings

One year ago: Roasted Red Pepper and Ricotta Soup
Two years ago: Mini Churros
Three years ago: Broccoli, Cheddar and Wild Rice Casserole
Four years ago: Meyer Lemon Gelato
Five years ago: Sweet Potato and Quinoa Salad
Six years ago: Alfajores
Seven years ago: Pineapple and Meyer Lemon Sorbet
Eight years ago: Peanut Butter Cookies
Nine years ago: Smashed Sweet Potatoes

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Dark Chocolate Chia Granola

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I do like a good granola mixed into my yogurt in the morning or as an afternoon snack, and this granola is perfect for that. It gives the yogurt a nice crunch. My boys will eat this granola by the handful. At least one of them will mix it into yogurt too.

The granola doesn’t form big clumps as some other granola does, but it’s a very tasty snack. I love that it has healthy chia seeds in it. One of the things I really like about granola recipes is that you can customize them to suit your tastes. This granola would be great with chopped nuts. You could also add a little cinnamon for a slightly different flavor. I chose to omit the chocolate chips, but if you’re in the mood for something a little sweeter, add the mini chocolate chips that are called for in the recipe.

 

Dark Chocolate Chia Granola
Recipe from Natural Chow

2 cups old-fashioned oats
3/4 cup unsweetened coconut shreds
2 tablespoons chia seeds
3 tablespoons cocoa powder
3 tablespoons coconut oil
1/4 cup pure maple syrup
3/4 teaspoon vanilla extract
1/8 teaspoon sea salt
1/2 cup semi-sweet or dark mini chocolate chips (optional)

Preheat the oven to 300° F. Line a baking sheet with parchment paper or a silicone baking mat.

In a large bowl, combine the old-fashioned oats, coconut shreds, chia seeds, and cocoa powder. Stir to combine. (You may want to sift the cocoa powder if it’s clumpy.)

In a small saucepan over medium heat, combine the coconut oil, maple syrup, and vanilla extract. Stir until the coconut oil is melted. Remove the pan from heat and pour the mixture over the dry ingredients. Stir to combine.

Pour the granola onto the prepared baking sheet and spread into an even layer.

Bake for 45 minutes, stirring after 20 minutes to keep the granola from clumping too much. Take out of the oven and let cool. The cold air will help the granola to become crunchy. Once completely cooled, stir in the chocolate chips, if using. Store the granola in an air-tight container. It will keep for 2-3 weeks if it lasts that long.

Yield: ~ 6 servings

One year ago: Roasted Shrimp Cocktail
Two years ago: Nonna Luna’s Rice
Three years ago: Chocolate Nudges
Four years ago: Sugar Saucers
Five years ago: Banana Bars with Cinnamon Cream Cheese Frosting
Six years ago: Jerk Shrimp Mini Pies
Seven years ago: Chocolate Stout Cupcakes
Eight years ago: Black and White Cookies
Nine years ago: Lasagna with Pink Sauce, Leeks and Sausage

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Burrata with Lentils and Basil Vinaigrette

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This is one of my all-time favorite vegetarian main dishes. It’s perfect for Fridays in Lent or Meatless Mondays. It doesn’t look like much in the photo, but it’s packed with flavor from the homemade pesto-like sauce, and it’s incredibly satisfying. I haven’t found de puy lentils at any of my grocery stores, so I use whatever type of lentils I can find. I would like to try de puy lentils one of these days though, because they’re supposed to be delicious.

If you are looking for burrata (which is like a soft, very creamy fresh mozzarella) that won’t cost you an arm an a leg, look no further than Trader Joe’s. They sell it in a plastic container, floating in water, in the refrigerated cheese section of the store. When you make this dish, you want to make sure the burrata is at room temperature when you put it onto the warm lentils. It will melt nicely that way.

If you want to add a little more color to this dish, which looks quite bland, I think, use a yellow squash instead of one of the zucchini. A splash of yellow is quite pretty in this dish.

I could eat this meal over and over and over. That said, I have made it quite a few times recently and I fear my husband is getting sick of it because of course, he and I are the only ones in the house who will eat it. The triplets are in high school now and still don’t eat much of anything. Neither will the youngest one.

Burrata with Lentils and Basil Vinaigrette
Recipe from https://smittenkitchen.com/2016/08/burrata-with-lentils-and-basil-vinaigrette/

Lentils:
1 1/2 cups dried lentils de puy or other small green lentils
1 tablespoon olive oil
2 medium zucchinis (about 6 ounces each), diced
1 small or 1/2 medium onion, diced
Leaves from 3 fresh sprigs thyme
2 small or 1 large garlic cloves, minced
Salt and freshly ground black pepper

Basil Vinaigrette:
1 1/4 cups fresh basil leaves
2 teaspoons smooth Dijon mustard, plus more to taste
1 tablespoon plus 2 teaspoons red or white wine vinegar
6 tablespoons olive oil
Salt and freshly ground black pepper

2 large balls of burrata (or 4 smaller ones)
Sea salt and more black pepper
A few small basil leaves for garnish

Cook lentils: Pick over and rinse lentils. Place them in a medium saucepan and cover with 3 inches of cold water, seasoned well with salt. Simmer the lentils over medium heat for 25 to 30 minutes, until firm-tender. Drain and set aside.

Meanwhile, make vinaigrette: Blend basil, mustard and vinegar together in a food processor (I use my mini food processor). With machine running, drizzle in olive oil in a thin stream. Season well with salt and black pepper. You’ll need to scrape the machine down a few times to get all of the leaves minced.

In a large frying pan, heat 1 tablespoon olive oil over medium heat. Add zucchini, onion, thyme, salt and pepper and cooking, stirring frequently, until softened and just barely picking up color, about 9 minutes. Add garlic and cook 1 minute more. Add cooked lentils back to pan and stir to mix and re-heat; you can add a splash of water if they’re sticking. Adjust seasonings to taste.

Assemble: Transfer lentil-vegetable mixture to a large, wide serving bowl and stir in 3/4 of vinaigrette. Place intact burratas on top and then cut into quarters with a sharp knife so you don’t miss any of the wonderful creaminess that spills out. The warmth of the lentils will melt it further. Drizzle with remaining vinaigrette, a few pinches of sea salt and several grinds of black pepper. Scatter basil leaves on top for garnish.

Yield: 6 servings

One year ago: Cabbage and Potato Gratin
Two years ago: Sour Cream Corn Bread
Three years agoEasy Cold Sesame Noodles with Shredded Chicken
Four years ago: Cookies and Cream Cupcakes
Five years ago: Easy Black Beans and Rice
Six years ago: Avocado Fries
Seven years ago: Chocolate Pancakes
Eight years ago: Baked Shrimp Scampi
Nine years ago: Chicken Piccata

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Cake Batter Truffles

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My sons LOVE these truffles, and one of them now loves to make them. They are quite good, and they taste very much like a truffle I recently had for dessert at a restaurant called Momofuku Má Pêche.

I know that some people are concerned about eating raw flour because of its potential to contain E coli bacteria. If you are one of those, I recommend cooking your flour before making these to ensure that all bacteria is killed. It’s a simple thing to do – just spread your flour on a parchment-covered baking sheet and bake it at 350 degrees for 5 minutes. The goal is to get the temperature of the flour up to 160 degrees. I have read of people having success microwaving their flour too. This is a much quicker process and can be done in about a minute in a powerful microwave.

These truffles are very sweet, and one is sufficient to satisfy any sweet-craving. They’re a nice dessert to make in the warmer months because no baking is necessary (unless you’re going to pre-bake your flour.)

Cake Batter Truffles

Cake Batter Truffles
Recipe from The Novice Chef

1 stick (8 tablespoons) butter, room temperature
1 1/2 cups yellow cake mix
1/2 cup granulated sugar
1/2 cup all purpose flour
2 teaspoons vanilla extract
1/3 cup rainbow sprinkles

16 oz (8 squares) white almond bark or candy melts
2 teaspoons veg oil or shortening
rainbow nonpariels (small round sprinkles), optional

Using a food processor, combine butter, yellow cake mix, sugar, flour and vanilla extract. Blend until a firm dough forms and there are no lumps left.

Remove from food processor and mix in rainbow sprinkles by hand. Roll dough into 1 inch balls and place on a large baking sheet covered with wax paper. Place dough balls in freezer for 10 minutes.

While dough is chilling, melt almond bark or candy melts in 30 second increments, stirring each time. Once completely melted, stir in vegetable oil until smooth. Dip truffle balls in melted candy using toothpicks or a fork. Return to wax paper and sprinkle the tops with rainbow nonpareils, if using.

Let truffle coating harden on the counter for 1 hour or in the fridge for 20 minutes. Store in an airtight container for up to a week. Truffles do not need to be stored in the refrigerator, but they are delicious cold.

Yield: ~24 truffles

One year ago: Pasta e Ceci (Pasta with Chickpeas)
Two years ago: Chocolate Chip Oatmeal Cookies
Three years agoSugared Pretzel Cookies
Four years ago: Carrot Soup with Ginger and Lemon
Five years ago: Zvi’s Cinnamon Swirl Bread
Six years ago: Roasted Butternut Squash
Seven years ago: Parmesan Cheese Crackers
Eight years ago: Cardamom Spritz Cookies
Nine years ago: Chocolate Chip Banana Bread

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Pumpkin Lentil Soup

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Pumpkin Lentil Soup

This is a nice, comforting soup that’s great for chilly weather. It’s vegetarian and full of healthy ingredients. It’s thickened with a can of pumpkin puree, but doesn’t taste like pumpkin at all. Consider the pumpkin a thickener rather than a flavor-enhancer. As written, the soup is subtly seasoned and has a mild flavor. I spiced mine up with some extra salt and black pepper. Next time, I’ll add some cayenne to add some heat. I’ll definitely make this again. It’s a great way to get your vegetables. It’s also a great soup for a weeknight meal as it cooks mostly unattended.

Pumpkin Lentil Soup
Recipe from Taste of Home

3 cups water
3 cups reduced-sodium chicken broth
2/3 cup dried lentils, rinsed
2 large garlic cloves, minced
1 tablespoon ground cumin
2 teaspoons dried oregano
1 can (15 ounces) pinto beans, rinsed and drained
1 can (15 ounces) black beans, rinsed and drained
1 can (15 ounces) solid-pack pumpkin
1/2 cup mild salsa
1/2 teaspoon salt
5 cups fresh spinach, lightly packed

In a 6-qt. stockpot, bring first six ingredients to a boil. Cook, covered, over medium heat until lentils are tender, 20-25 minutes.

Stir in beans, pumpkin, salsa and salt until blended; return to a boil. Reduce heat; simmer, uncovered, 20 minutes, stirring occasionally. Stir in spinach. Cook until wilted, 3-5 minutes.

Yield: 6 servings

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Tomato, Melted Leek and Feta Galette

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gallette-3

This is one of my favorite galette recipes. What is a galette, you ask? According to cookbook author David Leibovitz, “Galette is a term used in French cuisine to designate various types of flat round or freeform crusty cakes.” My favorite part of that definition is the word freeform, which screams rustic, meaning it doesn’t have to be perfect. Galettes can be either sweet or savory. This one is savory and it’s especially delicious at the end of the summer through the very early fall in the Northeast, when tomatoes are at their peak. It helps to have fresh herbs, either marjoram or oregano, as well.

This is not a difficult dish to make, but it takes some time because the dough needs to chill and the tomatoes need to drain for about 45 minutes before you can start to assemble the galette. If you can plan in advance, this recipe is well worth the effort. The vegetables have a lot of flavor, and this dish is surprisingly good heated up the next day as a leftover. I even put a slice in the microwave and it was delicious. I usually reheat recipes with bread or pastry in the oven, but this was just fine reheated in the microwave.

A food processor will allow you to make the dough in a matter of minutes. The original recipe calls for fresh marjoram. I couldn’t find any, so I used fresh oregano instead. I loved the flavor of the oregano with the tomatoes and leeks.

The boys wouldn’t touch it, as usual. I’m just waiting for the day when one of them tells me they like something like this. I can’t tell you how happy I’ll be.

Tomato, Melted Leek and Feta Galette
Recipe from Fine Cooking Magazine, Issue 142

Galette dough:

1 1/2 cups unbleached all-purpose flour
1/2 teaspoon granulated sugar
1/4 teaspoon kosher salt
9 Tablespoons cold unsalted butter, cut into 1/2-inch pieces
4 to 5 Tablespoons ice water

Filling:

1-1/4 lb. cherry or grape tomatoes, preferably a mix of colors, halved or quartered, depending on size
Kosher salt
3 Tablespoons extra-virgin olive oil
4 medium leeks, white and light-green parts only, sliced lengthwise, then thinly sliced crosswise, and well rinsed
All-purpose flour, for rolling the dough
Freshly ground black pepper
1 large egg
1 teaspoon heavy cream or whole milk
4 oz. good-quality crumbled Feta cheese (approximately 1 cup)
2 teaspoons chopped fresh marjoram or oregano
Flaky sea salt

Make the galette dough using a food processor. Add the flour, sugar and salt to the bowl of a food processor. Pulse to combine. Add the butter pieces, and pulse until the mixture looks like coarse meal with some pea-size pieces. Sprinkle with 4 Tbs. of the water, and pulse until the dough comes together. If too dry, add the remaining water by the teaspoon, and pulse until the dough just comes together. Flatten the dough into an 8″ disk, wrap in plastic wrap and refrigerate for at least 30 minutes.

Put the tomatoes in a colander in the sink or over a bowl, and toss with 1-1/2 teaspoons salt. Let drain for at least 45 minutes to release excess juice. Heat the oil in a 12-inch skillet over medium heat. Add the leeks, 1/4 teaspoon salt, and 1/4 teaspoon pepper; spread in an even layer, reduce the heat to low, and cook, covered, without stirring until the leeks begin to soften, about 5 minutes. Uncover and cook, stirring occasionally, until very tender, 10 to 15 minutes more. Transfer to a plate and let cool completely.

Meanwhile, position a rack in the center of the oven and heat the oven to 400°F. Let the dough sit at room temperature until pliable, 10 to 15 minutes.

In a small bowl, whisk the egg and cream.

Roll the dough between 2 sheets of lightly floured parchment paper into a 14-inch round, loosening the parchment from the dough occasionally and adding a bit more flour if it sticks. Transfer on the parchment to a baking sheet; remove and discard the top sheet of parchment.

Leaving a 2-inch border, sprinkle half of the cheese, half of the leeks, half of the tomatoes, 1 teaspoon of the marjoram or oregano, 1/4 teaspoon of the pepper, and a generous pinch flaky sea salt over the dough. Repeat with remaining ingredients.

Fold the edge of the dough up and over the filling. If the dough is sticking to the parchment, refrigerate it for 5 to 10 minutes, and then continue folding. Brush the folded dough with the egg wash. Bake, rotating the baking sheet once half-way through, until the crust is golden brown, 40 to 50 minutes. Let cool on a rack for 10 to 15 minutes. Serve warm or at room temperature.

Yield: ~8 slices

One year ago: Toasted Israeli Couscous Salad with Mint, Cucumber, and Feta
Two years ago: Homemade Ice Cream Sandwiches
Three years agoChickpea Vegetable Stew
Four years ago: Apple Chips
Five years ago: Oatmeal Cookies with Tart Cherries and White Chocolate
Six years ago: Smoked Chili Scalloped Sweet Potatoes
Seven years ago: Billy’s Vanilla, Vanilla Cupcakes
Eight years ago: Frosted Pumpkin Muffins

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Salted Caramel and Chocolate Rice Krispies Squares

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caramel-crispy-treats

 

This is now my favorite way to eat Rice Krispies treats. They’re really incredibly good and the boys (except for one who claims not to like caramel) went wild for them. So did some of their friends. The addition of caramel, chocolate and salt pushed these treats over the top.

The recipe calls for pre-made caramel sauce. I bought right into this and purchased a jar at Trader Joe’s – inexpensive and tasty and just the perfect amount for this recipe. If you prefer to make things yourself, go ahead and make your own caramel sauce.

When you pour the caramel sauce over the bars, depending upon its viscosity, it may look like it’s seeping into the bars, and that’s ok. Once I poured the caramel on mine, I stuck them in the freezer for a few minutes to expedite the setting of the caramel. I did the same thing after I spread the chocolate on top.

I cut these using a meat cleaver and they cut beautifully. If you don’t have a cleaver, use the largest knife you have.

I found that because of the chocolate and caramel on top, these are best kept in and served from the refrigerator. These bars are rich, so you can cut them into small pieces. I’m not sure I’m ever going back to plain Rice Krispies treats again.

 

Salted Caramel and Chocolate Rice Krispies Squares
Recipe from PureWow.com

6 tablespoons butter
One 10-ounce bag marshmallows
6 cups Rice Krispies
1 1/4 cups store-bought salted caramel sauce, plus 2 tablespoons for drizzling
12-ounce bag semisweet chocolate chips
1/2 cup heavy cream
Coarse sea salt, for finishing

Line a 13-by-9-inch pan with parchment paper and lightly grease the parchment with nonstick cooking spray.

In a large heat-safe bowl, combine the butter and marshmallows. Microwave in 20-second increments, stirring occasionally, until the mixture is melted and combined. The mixture should be very smooth.

Stir in the Rice Krispies, mixing until fully coated. Press the mixture into the prepared pan in an even layer. If you spray your hands or a spatula with non-stick spray, it will be easier to press the mixture without having it stick to you or the spatula.

Warm the caramel sauce in the microwave in 10-second increments until it’s easily spreadable. Pour the caramel over the Rice Krispies mixture and spread into an even layer. Let the treats set at room temperature for 15 minutes.

In a medium-size heat-safe bowl, combine the chocolate and cream. Microwave the mixture in 15-second increments, stirring occasionally, until the chocolate is melted and the mixture is smooth.

Pour the chocolate over the caramel layer and spread evenly to cover. Refrigerate until the chocolate is almost set, sprinkle salt on the bars, chill for an additional 10 to 15 minutes until the chocolate is completely set. Drizzle the remaining 2 tablespoons of caramel sauce over the chocolate. Sprinkle with extra salt if desired. Slice and serve.

Store the bars in the refrigerator in an air-tight container.

Yield: many bars – it will depend upon the size you cut them

One year ago: Toasted Israeli Couscous Salad with Mint, Cucumber, and Feta
Two years ago: Rosemary Butter Cookies
Three years agoDark Chocolate and Nutella Puppy Chow
Four years ago: Pumpkin Pie Refrigerator Oatmeal
Five years ago: Mustard-Roasted Potatoes
Six years ago: McDonald’s-Style Chicken Nuggets
Seven years ago: Very Green Broccoli Soup
Eight years ago: Ham and Swiss Puff Pastry Quiche

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