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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: Recipe: Banoffee "Danger" Pie Do not adjust your sets - you haven't tuned into the wrong blog. Its still culinarily challenged me but this pie was so amazingly delish I had to share it. We had a chance encounter with its gooey yumminess in Africa. Meet Banoffe "Danger" Pie. Why "danger"? Still with me? 3 bananas 1 tin of sweetened condensed milk 2 cups whipping cream 1 package of digestive biscuits or graham crackers1 stick of butter 1 tsp vanilla 1 small bar of chocolate If you don't mind using store bought ingredients you can cut down a lot on the steps but since I was posting it I figured I would make a proper version entirely from scratch just for you. Your first step can be done way ahead of time (at least hours but can be as much as months before). After requisite time has passed, take pot off the stove and allow the can to cool. So you're ready with your toffee, its time to do the rest. To make the crust (*You can skip this step entirely by buying a ready made graham cracker crust.) So there you have it.

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

Maple Raisin Muffins {Recipe} | | Thrifty NinjaThrifty Ninja Guest post by Olfa from Our Family World. A lot of people use maple syrup only as a spread on pancakes or waffles. They don’t think of integrating it in their cooking. Maple syrup color classes: The Extra light color is good for pancakes.The light color can be used as a dessert topping.The medium color can be used as a sweetener.The Amber is good for baking. Besides its rich flavor, maple syrup has interesting health benefits. Now that we know some interesting facts about this syrup, let me share with you one of my favorite recipes: Maple Raisin Muffins This recipe is adapted from Sarabeth Levines Sarabeth’s Bakery Ingredients 3 cup all purpose flour1 tablespoon baking powderA pinch of salt1 ½ cup pure maple syrup½ cup of milk1 large egg1 egg yolk12 tablespoons of melted butter1 cup of raisins. Directions About Olfa: Olfa is the founder of OurFamilyWorld: a magazine for busy parents seeking family balance.

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

Jello Cloud Parfait What you will need: 2 packages of Berry Blue Jello2 cups of whipping cream1/4 cup sugar2 cups of iceparfait glasses or any clear containers that you can see through Start by placing your whipping cream in a large bowl, beat on high speed until just starting to thicken. As you continue to whip the cream slowly pour in your sugar, continue whipping cream until it forms super stiff peaks. You want to make sure that it is good and stiff so that if will hold it’s shape later in the jello. Now it’s time to get your jello ready. Stir the ice around in the bowl for about 5 minutes until the jello has thickened and remove any left over ice that didn’t melt. Now the fun begins! Continue layering the jello and whip cream alternating where you place your cream clouds so that you get a nice staggered effect. Voila!

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.

Mini S'mores Cheesecakes Mini S’mores Cheesecakes – Yield 18Crust 2 1/2 cups graham cracker crumbs 1/4 cup granulated sugar 1 stick melted butter Filling 1 1/2 8oz packages softened cream cheese 1 14oz can sweetened condensed milk 2 teaspoons vanilla extract 2 eggs 1 cup miniature marshmallows 1 cup semi sweet chocolate chips Topping 1/2 cup miniature marshmallows Chocolate syrup, hot fudge sauce, or chocolate chips melted with shortening. Heat oven to 325 and spray muffin tins with cooking spray (I like Baker’s Choice). In a small bowl, combine cracker crumbs and sugar. Press onto bottom and up sides of muffin tins. In a large bowl beat cream cheese, milk, and vanilla until smooth. Spoon into muffin tins filling each almost full. Bake approximately 25-35 minutes. When cheesecakes have cooled for 10 minutes, removed from tins and refrigerate at least two hours.

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.

No Bake Butter Biscuits Cake This cake is always on demand in my house, and it’s not just simple to make, but it’s really good. You can make it in so many variations, and flavors. There is simply no excuse not make this one. I can bake all day, making the most extravagant cake ever, but I know it will not be swept clean off the platter as quickly as this one. Makes my life easy :) To make it you’ll need: about 2 lb (more or less) butter biscuits (rectangular butter cookies, crunchy, see here) 2 (1.7 oz each) chocolate pudding powder (not the instant one) 2 ½ cups milk, for pudding 6 tbsp of sugar 2 tbsp (or more if you like sweeter) powdered, confectioners sugar 2 sticks butter or margarine, unsalted, room temperatureWhipped cream2 cups (or as needed) milk, warm, to soak the biscuits Make pudding by mixing pudding powder, sugar, and about a cup of lukewarm milk in a smaller bowl. With a mixer, on medium speed, mix pudding mix, and butter (or margarine), both at room temperature, until blended nicely. Open wide :)

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.

Chick-pea salad sandwich & Breaded Tempeh I’ve never been a light eater. Meaning.. The term moderation doesn’t do well with me. And sure, I am good at taking a bite here and there of delicious sinful foods…but if I have a plate full in front of me.. I finish the entire plate. But finishing the entire plate is different for me now, then it used to me way back when… In highschool, my friends and I hit up the local Chipotle every thursday. Was I full?!? I would make myself sick. And it didn’t stop after burrito lunches. I LOOOVED food! But as years went by, I grew up, and so did my willingness to give my body a break. Although, let me add this. And now here is the point where I am going to be honest. , and a hubby who is gone all day and busy all night with studying, I don’t have a lot of time to prepare meals, especially ones that include the necessary nutrition I need since I don’t eat alot of meat/dairy. I need to include more proteins and healthier grains. Which is why I am EXTREMELY excited to share these two new recipes! Tempeh.

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.

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