Pieces of Heaven; mixed with cereal

Remember those lovely little pillowy puffs of whipped sugar studded with vanilla beans? Yeah, so do I.

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I enjoyed countless cups of cocoa adorned with the sweet heavenly marshmallows… so many in fact that I had to go on a cocoa sabbatical so I can once again truly enjoy it’s chocolaty pleasures come December (true cocoa season).

So no more cocoa and marshmallows for me. Then what to do with the remaining marshmallows? Not really a hard question at all. Melt them, add butter then stir in a little snap, crackle & pop.

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Rice Krispie Treats!

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These sophisticated snacks made us smile. The process to make them was almost as much fun as it was to eat them. Just ask Baron who thoroughly enjoyed licking the spoon and then consequently his fingers.

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Check out Cooking for Engineers for an in depth study (including pictures) of how to make these cereal treats.

Rice Cereal Bars

Ingredients:

  • 4 Tbsp. butter
  • 10 oz. homemade marshmallows
  • 6 cups crispy rice cereal
  • 1/4 tsp salt

Preparation:

  1. Spray a 9 x 9 pan and a rubber spatula with cooking spray.Optional: Line the pan with parchment paper or waxed paper for easy removal of the treats.
  2. In a saucepan, heat butter and marshmallows over medium heat until melted.
  3. Remove from heat, and immediately stir in the cereal, using the prepared spatula.
  4. Spread into the prepared pan. Flatten gently with the spatula. Let cool and harden completely. Cut into squares or any fun shape.
  5. While waiting for treats to harden lick the spoon and the bowl until thoroughly cleaned. Then wash your hands and face to remove inevitable stickiness.
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A moment of genius-ness

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Have you ever come up with an idea so genius that you know you’re pretty much guaranteed fame and fortune just for conceiving such a brilliant concept?

Well, the other day I came up with said idea.

I really do believe that the world will never be the same once this revelation is unveiled. I am pretty convinced that once I push the publish button on this very post the food network is going to be pounding down my door begging me to have my very own show. Those poor TV execs are going to be pushed aside by the dozens of publishers who will be throwing contracts in my face urging me to sign on to write volumes of cookbooks. Or at the very least you’ll read the following recipe and think “that looks delicious! I must make that right now and devour it in it’s entirety because of how fabulous that looks.” Which really is all I truly want.

Now I know that everything has been done under the sun so chances are this isn’t my idea at all. But I have never heard of it and while asking around have not met any one else who has heard of it either. So with out further ado this may or may not be an original idea but it’s new to me and I want to pass it on to you.

Are you ready? Are you sure?

I call it Yams Brulee (or sweet potato brulee, depending on what part of the country you are from).

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The recipe could not be more simple.

Rub a yam with a hefty amount of softened butter and bake in a 350* oven until it is just about done. You should feel a touch of resistance when testing with a knife or fork.

Remove from the oven and cut in the middle lengthwise (hot dog style).

Sprinkle a touch of cinnamon on top of the yam. Add a pinch of salt then more butter to cover the exposed flesh. Continue to roast until completely tender.

Remove yams from the oven then let cool slightly. About 5-10 minutes. Sprinkle a fine layer of sugar over the top then TORCH IT until caramelized. Repeat with another fine layer of sugar.

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There you have it. An incredible sweet/savory (and simple) side dish perfect for your holiday table.

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