Archive | bars RSS feed for this section

#24 Rice Crispie Treats with Chocolate & Peanut Butter Cups

10 May

I’m not sure why, but for the past week I have been craving Rice Crispie treats but felt it was too silly to make. Changed my mind.

Instead of making just regular Rice Crispies, I melted chocolate and chopped up Reese’s Peanut Butter cups on top. When I was a kid my mom use to make Rice Crispie treats with us and would always melt chocolate on top. These remind me of my childhood..plus a little bit of my obsession – Reese’s Peanut Butter Cups. So good.

Start with the butter and marshmellows

Melted marshemellows and butter

Add in the Rice Crispies and then immediately put into a pan, so it doesn't stick to the pan you cooked it in.

Melt some chocolate, spread over the top, and sprinkle chopped up candy on top.

Oh Hi Henry!

I suggested this recipe to James a few days ago and so he decided to make it as well and I asked him to take a picture to show you guys his version! He did it a little differently by using a Baby Ruth bar and not using a rectangular pan, but it still works/looks/and im sure tastes great.

James' version of this recipe. He decided to melt chocolate and a baby ruth bar on top instead. Still looks yummy!

Rice Crispie Recipe

Ingredients:

1/2 cup Butter

8 cups of miniture marshmellows

10 cups of Rice Crispie Cereal

3 cups of melted chocolate chips

A bunch of chopped up candy bars

Instructions:

1. Melt the butter in a large pan on the stove.

2. Add in the marshmellows and melt completely. Keep stiring for another 2 minutes.

3. Add in the rice crispies and do a few quick stirs. Then quickly transfer into a 13×9 inch cake pan and pat down with a metal utensil (I used a butter knife but you could use whatever).

4. Melt the chocolate in the microwave in 1 minute intervals, stiring in between each. Pour melted chocolate over rice crispies. While chocolate is still wet, add chopped up candy on top.

I hope you all give it a try! It’s super easy and it takes about 10 minutes really. So fast!

Enjoy!

-M-

Advertisements

#22 Chewy Fudge Triple Chocolate Brownies

28 Apr

I always felt like baking was my escape from reality. When I am stressed, annoyed, frustrated, whatever -I go bake something. It’s therapeutic to me. In the same way that cleaning and organizing are my happy places. I dont need any music or any other distractions to keep my mind active, just give me the kitchen and my cookbook and I’m happy.

Clearly, that wasn’t the case Wednesday night. I have these great vanilla beans that my sister in law gave me from South Africa and I’ve been meaning to use them so I found a great Vanilla Bean Cupcake recipe. I had a lot on my mind and managed to mix and bake an entire batch of cupcakes – minus the 5 eggs. Needless to say, those cupcakes are sitting in a tupperware glaring at me from across the kitchen. I guess some things really do take priority in my head no matter how much I love baking.

The cupcakes have amazing flavor otherwise, so definitely be expecting those in the future. Just maybe when my head is cleared up so I dont forget major ingredients again.

Surprise Happy Vivi Picture!

In attempts to not feel defeated by the kitchen, I made some brownies tonight for a co-worker. We sneakily (is that even a word?) asked him what his favorite dessert was the other day and so I made some brownies. A simple amazing dessert. Always. Unless you forget, oh say, the chocolate or something.

Eight-year-old me and my cousin licking the utensils after making brownies.

As a kid, my mom and I would make the box mix of Ghirardelli Double Chocolate Brownies and all you would need is a bowl, a spatula, and a wooden spoon. These days, when I bake it requires half of the kitchen appliances. But I must say, there is something seriously amazing about batter on a wooden spoon.

Recipe courtesy of the amazing Annie’s-Eats blog. If only I was 1/4 of as awesome as she is.

Enjoy,

Me

#21 Lemon Squares

21 Apr

I know I have been really awful with the whole “being consisitent” thing but I actually baked this afternoon and I’m posting- all on Thursday.

I got in bed last night with 3 cookbooks, all ones that my brother and sister-in-law gave me, and was determined to decide on a recipe before I went to bed. I have these cookbooks post-it noted like crazy of things that I would like to bake eventually, but of course I went through the entire book and ended up picking the one that I didn’t have marked. If you haven’t been able to tell through what I have made in the past 20 posts, I gravitate towards chocolate. I love it. Love love love. I decided to be bold though and go with something different.

A few years back I made Lemon Bars for my mom, different recipe, and I thought they were weird and way too fruity. This time is a little different, I like them this time but I still want a big piece of chocolate cake. I think I have my mothers stamp of approval on this one, and maybe mine too.

The cookbook that this recipe is from is called The Sono Baking Company Cookbook by John Barriceli. It is a really diverse book which I really like, although I havent really taken advantage of that. It has a lot of relaly great pictures, which is a must when buying a cookbook. Honestly, I dont know why you would waste the time publishing a cookbook with no pictures unless you are Betty Crocker, which you’re probably not. And If you are,  I can’t believe you’re reading my blog…

Credit to my mother for arranging the photograph 🙂

“The Best Lemon Squares”

From The Sono Baking Company Cookbook

Ingredients:

Crust

2 1/4 cups all purpose flour

1/3 cup toasted wheat germ (it sounds weird, but you can find it near the oatmeal at the grocery store)

1/3 cup confectioners’ sugar

3/4 tsp coarse salt

1 1/4 cups cold unsalted butter, cut into small pieces.

Filling

1 3/4 cups plus 2 tbs Sugar

1/3 cup all purpose flour

1/4 tsp salt

3/4 cup lemon juice

1 tbs lemon zest

1/2 tsp almond extract

3 large eggs, at room temp

1 egg yolk, at room temp

Directions

  1. Coat a 9×13 in glass baking dish with nonstick cooking spray or butter
  2. For crust: In a large bowl, whisk together the flour, wheat germ, confectioners’ sugar, and salt. Add the butter, using your fingers work the butter into the dry ingredients until the mix resembles coarse crumbs. Make sure the butter is broken into small pieces.
  3. Press the “dough” over the bottom of the pan and slightly up the sides of it. Refrigerate for 30 minutes.
  4. While the dough is in the fridge, heat the oven to 350 degrees. Then cook for 15-17 minutes until it turns an even blonde color and cooked evenly. Take out and set aside. Keep oven on.
  5. For filling: In a large bowl, whisk the sugar with the flour and salt. Add the lemon juice and zest, and almond extract.Whisk in eggs and egg yolks. Pour over the warm crust.
  6. Bake the bars until the filling sets and the very center still jiggles slightly, 18-20 minutes
  7. Cool completely, then sprinkle with powdered sugar, then cut into squares.
Enjoy!
Me

#12 Triple Chocolate Oreo Bark

23 Jan

Forgive me for the lateness of this post. It really was done at the right time, I just havent gotten around to writing about it. On Tuesday, I was really craving pumpkin so I decided to make my Pumpkin Cupcakes that I made a month ago. They definitely satisfied the craving I had. I ate 3 as soon as they came out of the oven, they were that good :). After making those, I guess I cleaned out the kitchen of baking supplies and didn’t realize it. When I went on Thursday to make Toffee, I didn’t have anything that I needed…and I was too tired to go to the store. I decided to get creative with what I had. If I couldn’t make Toffee, I figured i’d make some type of bark.

Triple Chocolate Oreo Bark:

  • 1 cup of chopped Dark Chocolate
  • 1 cup of chopped Milk Chocolate
  • 1 cup of chopped White Chocolate
  • 10 chopped up Oreos (approximately, use as many as you like)

Directions:

  1. Lightly grease an 8×8 inch pan.
  2. Melt Dark Chocolate in a microwave safe bowl, using 45 second intervals to make sure not to burn the chocolate. Stir in between! After melting, pour into your pan and stick it in the freezer for 15 minutes, or until its hard.
  3. Repeat the same process with the Milk Chocolate, and then again with the White Chocolate, freezing in between the Milk Chocolate and White Chocolate layer.
  4. Before freezing the White Chocolate layer, put the chopped up Oreo’s on top and then put it in the freezer until set.

It’s extremely easy to make and a yummy little creamy and crunchy treat 🙂