strawberry rice krispie cupcake treats - Dirty Laundry - {the blog} Friday night I did a little experiment and made strawberry rice krispie treats in cupcake shapes with strawberry icing! My husband has been requesting using strawberry marshmallows in rice krispie treats for some time now. I didn't think it would be that good. But Friday we saw strawberry marshmallows in the grocery store and I decided to give in and try it. Then he decided he wanted strawberry icing on it to. I melted one 10 oz package of strawberry marshmallows and 3 tablespoons of butter in a pot. Meanwhile I measured out six cups of rice krispies and buttered my large muffin pan. The strawberry marshmallows and better got REALLY pink! I mixed in the rice krispies. I pressed the mixture into the cupcake tin. Here they are ready for the icing. The Betty Crocker icing was nice and light. They came out delicious! Next time I would use a regular size muffin pan. And I would do it for a party. It was a fun experiment! Let me know if you try it.
à la mode* | spoonful of sugar FridaySep 11, 2009 making oatmeal more fun with banana, strawberry, and brûlée I know they say oatmeal is good for you, but if you’re like me, you’re adding a little something to make that colorless mush just a wee bit more appetizing. A drizzle of honey and some dried fruit like cherries or blueberries goes a long way, but why stop there when you can take it a step beyond? I like to elevate my oatmeal to dessert status. All it takes is a few slices of banana, and in this case some sliced strawberries as well, a spoonful of white sugar (I use organic sugar made from evaporated cane juice, don’t use brown sugar here as it will burn into black clumps) sprinkled over the fruit, and a propane torch for some heat. One thing I’ve learned is to pass up the expensive mini torches you find in gourmet specialty shops and head to your local home center to pick up an industrial torch. Pass the flame of the torch slowly over the sugared fruit, keeping the tip of the burner about 3-4 inches away.
1-minute berry ice cream | Fruit - Recipes (UK) - Jamie Oliver Close Buying sustainably sourced fish means buying fish that has been caught without endangering the levels of fish stocks and with the protection of the environment in mind. Wild fish caught in areas where stocks are plentiful are sustainably sourced, as are farmed fish that are reared on farms proven to cause no harm to surrounding seas and shores. When buying either wild or farmed fish, ask whether it is sustainably sourced. If you're unable to obtain this information, don't be afraid to shop elsewhere – only by shopping sustainably can we be sure that the fantastic selection of fish we enjoy today will be around for future generations. For further information about sustainably sourced fish, please refer to the useful links below: Marine Stewardship Council Fish Online
Popsicles! Not to sound full of myself, but I’m pretty sure this is the be all, end all of popsicle roundups. There’s a little something for everyone: the foodies, the purists, the ones who prefer frozen yogurt, the ones who prefer a little alcohol, everyone. Tweny-five options to be exact. The post I did last summer on the cold guys was one of DC’s most viewed ever, so I thought you’d all be up for another round – was I right? Click on the photo to be taken to the recipe. All photos and recipes copyright of their respective source unless otherwise noted.
Make Your Own Cookie Bowls When I saw this idea on the Wilton website I couldn’t believe how cute it was! Making cookie bowls is such a great idea for kids birthdays, elegant dinner parties, or any dessert table display. You can fill these with ice cream, pudding, berries, etc. Sugar Cookie Recipe for Cookie Bowls via Wilton2 3/4 cups all-purpose flour1 teaspoon salt1 cup (2 sticks) unsalted butter, softened1 1/2 cups granulated sugar1 egg1 1/2 teaspoon vanilla extract1/2 teaspoon almond extractPreheat oven to 350°F. NOTE: With several responses reporting failed attempts at this, my thought is that maybe a shortbread recipe would work better since it doesn’t tend to expand like other cookie doughs.
Pudding Cups Wicked Good Chocolate Peanut Butter Pudding Cups. They’re from the book, Sticky, Chewy, Messy, Gooey Treats for Kids by Jill O’Connor and just as good as their name states. Jill sent me and my niece a copy of her book as a little thank you for a post I did inspired by her Cheesecake Pops. We had a hard time deciding which recipe to try first, but we kept coming back to these pudding cups. From separating the egg yolks, to the measuring and mixing. She cooked the pudding. And mixed in the peanut butter… (thank you, Jill) … and the extra chocolate chips … Oh my! Let the pudding chill for at least four hours before eating. Here’s a link to the Pudding Recipe so you can print it out. Now, here’s the best part. It involves balloons to make bowls. Okay, I did help a little bit here. After you blow up the balloons, wash them off and let them dry. Okay, here’s what you do. Melt some semi-sweet chocolate, white chocolate or confectionery coating. And repeat. Repeat. It’s as easy as one… two… three!
Spring Flower Lollipops Happy first day of spring! To celebrate I've made a special treat for you with colorful spring flowers. I've been enamored with edible flowers ever since making candied rose petals earlier this year. By doing a little research (that includes taste-testing) I've found that just because a flower is non-poisonous, doesn't mean it is also yummy. That's why I'm sharing my list of favorite edible flowers. They are all fairly well-known (easy to find) and add a certain something when used sparingly in dessert. Basil ChamomileHibiscus (you can also find these at specialty markets -or online -packed in syrup!) I made these without the use of a lollipop mold, and if you make these - do yourself a favor and buy an inexpensive round lollipop mold. Edit 3/28/12: Check out this cute version using decorative quins (sprinkles) by Karen at Trilogy Edibles! Spring Flower Lollipops 2 cups sugar 2/3 cup corn syrup 2/3 cup water 1 dram bottle candy flavoring oil (such as LorAnn, I used Blackberry)
S'mores Cookies Yesterday was busy with swimming, BBQing, and relaxing. My Laundry Monday turned into Laundry Tuesday topped with an additional load of damp swimming towels. Being the good parents we are we counted swimming as baths for the kids and sent them to bed smelling of sunblock. Then as I snuggled on the couch to write a post about these cookies I brought to our BBQ I just…could not…keep…my eyes…open. These S’mores Cookies are a perfect hello to summer. These cookies have a graham cracker base with a chocolate chip cookie sprinkled with chocolate and marshmallows topping it. Ingredients 11 Tablespoons unsalted butter, softened 1 cup brown sugar, packed ½ cup granulated sugar 2 large eggs 1 teaspoon vanilla 1 teaspoon baking soda ½ teaspoon sea salt (optional) 1 teaspoon cinnamon 2 ½ cups flour 1/2 cup semi-sweet chocolate chips 1 cup mini marshmallows 3 regular sized Hershey’s bars, broken into pieces 1-2 packages graham crackers, broken into squares Instructions Notes
Valentine’s Day Hack: Make heart-shaped cupcakes with a regular tin You don’t have to have a heart-shaped muffin tin to make fun heart-shaped muffins or cupcakes for Valentine’s Day. Simply line a tin with paper liners, then drop a marble in between the tin and liner. (Balls of aluminum foil will also work.) Carefully fill the liners to a little over 1/2 full (overfilling will cover the heart shape effect).
Coconut Whipped Cream « Nutty Kitchen We love our whipped cream in coffee, on berries for dessert, really on any of our primal desserts. But it’s nice to have an alternative to dairy and for our Paleo friends. Henry thought it would be good to have some cold coconut milk and stuck a can into the fridge for a couple of hours. When he opened it he noticed that it had gotten very thick on top, so he scooped it out and noticed that it had separated from the coconut water. So since then we’ve been enjoying our morning cup of coffee with a spoon full. So here are a couple of pictures for you – try it, it is so incredibly easy and completely gluten and dairy-free. Step 1: Take a “full fat” can of Organic Coconut Milk and place it in the fridge for some time or best over night Refrigerated Coconut Milk being scooped out by Henry Step 2: Make sure that you scoop out all the thickened coconut cream, and that the water is left over. Coconut Water Step 4: Enjoy every bite, anyway you like! Like this: Like Loading...
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Champagne-Poached Pears in Caramel Sauce Is it too early to start talking about Valentine’s Day? Probably yes, right? Probably 11:59 pm on February 13th is too early for most people. I actually kind of enjoy Valentine’s Day. I know, SACRILEGE AGAINST CYNICALKIND!! But I really dig candy, especially Whitman’s Samplers, and I like it when people love each other, so V-Day doesn’t bother me all that much. Here’s a recipe I think would be awesome for a Valentine’s Day dessert. Don’t worry about the quality of the champagne you use. Champagne-Poached Pears in Caramel Sauce makes 4 servings (using 2 pears) total time: 1 hour 15 minutes total hands on time: 5-10 minutes for pears, 5 minutes for sauce What you’ll need: 2 pears, peeled, halved and cored 6 cups of champagne (most of a bottle) 2 cups water 1/2 cup sugar 1/2 teaspoon cinnamon for caramel sauce: 1/2 stick of butter 1/4 cup brown sugar 1/2 cup milk or heavy cream What you’ll do: 1. 2. 3. 4. See how these are more translucent then the raw ones above? 5. 6. 7.
Cinnamon Roll Pulls I've been seeing a lot of different versions of this bread floating around the internet. All of the versions I've seen are savory and use lots of cheese. While I love a good cheesy bread, I decided to go in a different direction and make a sweet version. I settled on a cinnamon roll version. This bread is SO addictive. Cinnamon Roll Pulls(Printable Recipe) 1 unsliced round loaf sourdough bread 1/2 cup butter, softened 1/4 cup powdered sugar 1/4 cup honey 1 tsp pure vanilla extract 1 cup sugar 1 1/4 tsp cinnamon 1 cup powdered sugar 1-2 Tbsp milk Preheat oven to 350 degrees. To make Vanilla Honey Butter: Whip butter and 1/4 cup powdered sugar together until smooth; stir in honey and vanilla. Cut the bread lengthwise into 1/2" slices, without cutting through the bottom crust. Wrap in foil; place on a baking sheet.