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Trix Krispies

Trix Krispies
and moms… and teenagers… and hubbies… and demon spawn puppies! Change your motto Trix , it’s a new era . Silly rabbit! Hi folks! So I picked up a couple of boxes of Trix when we drove to Florida. Okay to those regular readers I promised you some news. a cookbook deal a new camera a lottery win or a giveaway! It is however kind of cool for the Bee Bunch. Okay so the first bit of news is hubs got the job in Sarnia. So having filled you in on that here’s the bigger news. So you’re probably wondering what this means for the blog. So with that, on to the sugar laden post that should not be accompanying this news. Trix Krispies Recipe type: Dessert, Baking, Bars Author: Cravings of a Lunatic Prep time: 5 mins Cook time: 5 mins Total time: 10 mins Serves: 12-18 A fun twist on a classic! Ingredients 1 x 400g bag of mini marshmallows 10 cups Trix cereal 1/4 cup butter Instructions Place the butter and marshmallows in a glass bowl and pop in the microwave for about 2 to 3 minutes to melt. Stir well. Cut into squares. Related:  cookiessweets

Delicious Rice Krispy rolls Since evenings are getting warmer and warmer our two kids prefer spending some time in the backyard roasting mini marshmallows on our fire pit. My husband and I were stocking up on some in our local store yesterday when we bumped into one of our neighbors. She saw what we were buying and asked us if we’ve heard of a particular cookie recipe with mini marshmallows. After we admitted we haven’t, she told us about the website the recipe was on. When I came home I searched for the website and found the recipe. Read the recipe here: Quick and Easy Crème Caramel (Custard pudding or Leche Flan) « Twin Fish's Little Corner Quick and Easy Crème Caramel (Custard pudding or Leche Flan) In my mind, Flan is always the best childhood sweet treat ever ever and ever, it’s the only one dessert is served very often in my family, everyone love it, so do I. I love all the silky texture, the glassy shiny look, the colors and the most creamy flavor, once you spoon to your mouth, feel its melting slowly, just super wonderful delicious. Flan have two ways to make, I still remembered my Mum often cook Flan by steaming method, at that time we still have no oven, She placed a little of water on the bottom portion of steamer, covered and allow water come to a boil, then she put the Flan mixture in, turned the heat down and let its cooked for around 30-40 minutes. Throughout the cooking, she had to open the lid every 5 minutes to wipe all the steaming water on the lid to avoid they drop in the custard mixture and it will make the custard have bubbles inside. I temporarily call this is the diligent method. :) Ingredients Method

Peanut Butter Fudge Puddles - I have never made fudge puddles before but they have been on my radar for a while now as I knew they would make for the perfect Christmas cookie. I highly recommend these – they are not only delicious, but extremely visually appealing, as well. They look so fancy and like you spent a lot of time making them, when they were really very easy and required very little effort. The chocolate center is very rich and just plain awesome. So, what are your favorite cookies to make for the holidays? Note: If the chocolate filling gets a little thick, microwave for 10-15 seconds and it should loosen up enough for you to resume filling the cookie cups. Don’t forget to enter my $550 Visa Gift Card giveaway! 1/2 cup unsalted butter, softened 1/2 cup creamy peanut butter 1/2 cup white sugar 1/2 cup packed brown sugar 1 egg 1/2 teaspoon vanilla extract 1 1/4 cups all-purpose flour 3/4 teaspoon baking soda 1/2 teaspoon salt 2 cups semi-sweet chocolate chips 1 (14 ounce) can sweetened condensed milk

Mmmm... Something Smells Good In the Kitchen It was a little crazy the 2nd half of last week. I had 2 orders on Friday and 1 on Saturday morning so I was baking Wednesday night and Thursday night as well and I haven't had much sleep. It's a real struggle to juggle work and this but there are just times when I can't say no especially to friends. I am too tired to bake when I get home from work and it's usually at 2 or 3AM that I find the energy to bake these days. I know I'm weird but I feel better once I'm a little rested. I made this for a friend who loves cinnamon. This cake has all the flavors of your favorite cinnamon roll made EASY and without all the trouble. Dry 1 1/2 cup all purpose flour 1/2 cup sugar 2 tsp baking powder 1/8 tsp salt Wet 1 egg 3/4 cup whole milk 1 tsp vanilla 1/4 cup butter, melted Cinnamon Filling 3/4 cup butter, softened 3/4 cup dark brown sugar, packed 1tbsp + 11/2 tsp flour 2 tsp cinnamon Glaze 1 cup powdered sugar 2.5 tbsp milk 1/2 tsp vanilla Preheat the oven to 350F. Sift the dry ingredients together in a bowl.

Pineapple Bars I woke up early on a Saturday morning….like way too early! Of course Mr. Laughing Spatula was already up and out, putting gas in all the cars. We have all been dieting, so there isn’t much in the house as far as goodies go, so I had to go in deep…deep into the bowels of the pantry to find something…anything! I remembered a recipe for Blueberry Pie Bars that I posted last year. So before he could say ‘filler up bud’ and return back home…I banged out these lovely pineapple bars! Pineapple Bars Pineapple Bars - only a few ingredients and super easy to make. Author: Kathi @ laughingspatula Recipe type: Dessert Ingredients Crust and Topping 1½ cups all purpose flour ½ cup sugar pinch salt 1½ sticks cold butter (cubed) Filling 2 eggs 1 cup sugar ⅓ cup all purpose flour ½ cup sour cream pinch salt 1 16 oz can crushed pineapple - drained Coconut Drizzle 1 cup confectioners sugar 2 tablespoons half and half 1 teaspoon coconut extract Instructions Spray 9×13 glass baking dish with non stick spray.

Butterfinger Brownies My dad’s favorite candy bar is a Butterfinger. In fact, it has always been a given that Butterfingers would be included whenever my dad was given a gift. Tools for Christmas? Make sure to throw in some Butterfingers. So, in honor of my dad, I would like to present the Butterfinger Brownie. Butterfinger Brownies 8 ounces semi-sweet chocolate chips 8 tablespoons (1 stick) unsalted butter, cut into chunks 4 tablespoons dutch process cocoa powder 1 1/2 tablespoons instant espresso powder (I omitted) 3 large eggs 1 1/4 cups granulated sugar 2 teaspoons vanilla extract 1/3 cup creamy peanut butter 1/2 teaspoon salt 1 cup all-purpose flour 4 regular-sized Butterfinger bars, coarsely chopped Preheat oven to 350 degrees. Microwave chocolate chips and butter in microwave for about 45 seconds. Whisk together eggs, sugar, vanilla extract, peanut butter and salt until combined. Pour mixture into prepared pan, spread evenly and level the surface with a rubber spatula. Bake approximately 35-40 minutes.

Flourless Chocolate Brownie Cookies Crispy and chewy at the same time, intensely chocolatey and rich, these cookies are closer in flavor to a brownie than a traditional cookie. I was craving something sweet and chocolate this weekend, but I didn't want to spend a whole lot of time baking. I've had this recipe saved to try for a while now and this was the perfect opportunity to try it out. COOK'S NOTE: These cookies are almost ridiculously easy to make. Flourless Chocolate Brownie Cookies recipe barely adapted from Bon Appetit Yield: about 2 dozen(printable recipe) 3 cups powdered sugar 3/4 cups dutch process cocoa powder 1 teaspoon kosher salt 2 large egg whites 1 large egg 2/3 cup bittersweet or semi-sweet chocolate chips Preheat the oven to 350 degrees. Drop by tablespoons onto a parchment lined baking sheet. ~ Click here to Subscribe to Barefeet In The Kitchen by Email and receive new recipes in your inbox every day.

Chocolate Cherry Cake Disclaimer: This is one of those bare-it-all kind of posts. You don’t see those too often on Becky Bakes because I’m not one to go into much detail about my personal life. I’m more of a “let’s just stick to desserts, shall we” type of gal. If you’re that way too please feel free to skip right ahead to the decadent cake below! Otherwise…bear with me. A couple of weeks ago I wanted to quit blogging. I have an infant, as well as a two, four, and six year old. but boy does he ever give me a run for my money! I’m not trying to say that I’m unique in being busy. So there I was…waffling. Leave it to my mother-in-law to bring clarity to my frazzled mind. I really would miss it and all of you! Chocolate Cherry Cake 1 chocolate cake mix2 eggs1/2 cup water2 tsp. baking soda1 can cherry pie filling Mix all ingredients together until well blended. Ganache: Pour 1/2 cup hot heavy cream over 6 oz. of your favorite chocolate. Easiest cake ever! stumble

No-Bake Chocolate Peanut Butter Coconut Bites No-bake cookies and I have a bit of a love/hate relationship. I love how easy they are to make; I hate how unattractive they tend to be. I love how rich the chocolate and peanut flavors can be; I hate the raw oatmeal that frequently overwhelms the cookies. I'm going to be flat out honest here and tell you my thinking when I started making these. The additional coconut, honey and nuts in these bars take them far out of the league of traditional no-bake treats. I found that a 1" square piece satisfied my chocolate craving. No-Bake Chocolate Peanut Butter Coconut Bites recipe barely adapted from New Nostalgia via I Hear Exercise Will Kill You Yield: 24 bars or 60+ bite size pieces(printable recipe) Melt the peanut butter, honey and coconut oil in a medium size saucepan over medium-low heat. Pour into an 8x8 pan (9x13 is fine well).

Vanilla Cake with Strawberry Cream Frosting Frosting: 2 8-oz packages of cream cheese, room temperature 1 c (2 sticks) unsalted butter, room temperature 4 c powdered sugar 1/2 c seedless strawberry jam 3/4 c chilled heavy whipping cream Cake: 3 c cake flour 3/4 tsp salt 1/2 tsp baking powder 1/2 tsp baking soda 3 c sugar 1 c (2 sticks) unsalted butter, room temperature 7 large eggs 2 T vanilla extract 1 c sour cream 6 T plus 1/3 c seedless strawberry jam 2 1/4 lbs strawberries, hulled, sliced (about 6 cups), divided For the frosting, beat cream cheese and butter in a large bowl until smooth. You'll probably want to use an electric mixer for this so you don't end up with lumps. Stop every now and then to scrape down the sides of the bowl. Beat in sugar, then jam. For the cake, preheat the oven to 325 degrees F. Bake cake until a toothpick inserted into the center comes out clean, 50-60 minutes. Using a serrated knife, divide each layer in half horizontally. Makes 12 servings. Nat's Notes: 1.

parade.condenast When I was a kid, I used to go shopping with my mother and at the checkout line she would often buy us a box of chocolate-covered cherries. By the time we got home we had usually finished off at least the top layer, if not the whole box. I am pretty sure my love for all things cherry began there, and has just increased as I’ve grown older—perhaps you saw my post for Cherry Pie Chimichangas a couple weeks ago. These cookies are the perfect embodiment of a chocolate-covered cherry. Whoops. By Ben Rayl Ingredients ½ cup butter, room temperature¾ cup sugar¼ cup brown sugar1 large egg1 tsp vanilla1½ cups all-purpose flour½ cup unsweetened cocoa powder¼ tsp salt¼ tsp baking powder¼ tsp baking soda1 (12-oz) jar maraschino cherries1 cup bittersweet chocolate chips½ cup sweetened condensed milk¼ tsp salt Directions Kitchen Counter Makes about 2 dozen cookies. Key Tags

Over The Top German Chocolate Brownies When I was on vacation almost a month ago, I went to a bakery that had lots of delicious-looking cakes, cookies, pies, homemade breads, and more. It was really hard to decide what to buy. I bought a few things, but decided not to buy the German Chocolate Brownies–I would have had to buy a whole pan and if I did that, I’m sure I would have eaten them all! So I just made a note to myself to try making my own German Chocolate Brownies when I got home. These brownies are very rich, dense, and fudgy…with lots of German chocolate. This makes a 9×13″ pan of brownies, and I would advise you to cut them into smaller bars–you don’t really need big pieces of these brownies to satisfy your sweet tooth. Slicing these brownies will be easier and less gooey if you put them in the refrigerator (while still in the pan) for 10-15 minutes, or longer if you want. Brownies are one of my favorite desserts…are you a brownie fan, too? Ann's Decadent Turtle Brownies My friend Ann is a wonderful baker and cook.

Brown Butter & Bacon Fat Shortbread Cookies 148 Yesterday morning I woke up to a nasty email. Everyone always says when you start getting those you have made it big. Well, I have not made it "big" yet, however over the years I have had my fair share of hate mail (people really do not like me for some reason... I don't get it. I'm so fuzzy and likable.) Lately I have noticed I do not get nasty comments on Facebook and have had fewer reader emails than before. Well I guess I am back in the game! Yesterday's emailer complained that I use too much of the same. So for the grumpy crusty lady who has issues with the only things that are right in the world (bacon). Enjoy! Brown Butter & Bacon Fat Shortbread Cookies:Recipe adapted from Ina Garten's Shortbread Cookies Yields about 20 cookiesIngredients: 1/2 cup unsalted butter 1 cup bacon grease 1 cup sugar 3 1/2 cups all purpose flour 1/4 tsp salt 6 oz milk chocolate *melted caramel optional* Mix in salt and flour over low/medium speed until the dough has come together.

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