easy salted caramel rice krispie treats

The Son rarely goes for seconds when presented with baked goods. He, like his dad, is a savory kind of a guy. Once in a blue moon, I find a treat which elicits more than a tepid response; he grazed on these throughout the afternoon. (I was so pleased he loved them that I neither stopped him nor did I contemplate the potential blood sugar spiking cavity inducing repercussions of said activity.)

My favorite aspect of this is that it stayed moist for three days. Have you ever bitten into a day old rice krispie treat and nearly broken a tooth? Or thrown it out because the dry factor was too much to bear? Yes, on the texture front, this recipe is definitely a winner. Add ease of execution and tasty flavor to the mix, and bingo, the snack rises to a top three treat.

easy salted caramel rice krispie treats

4 tablespoons butter
1 10 oz. bag of marshmallows
6 ounces caramel sauce
generous pinch of kosher salt 
7 cups rice krispie cereal

Grease a 9x13x2-inch pan.

In a large pot over low heat, melt the butter. Add the marshmallows and stir until completely melted.

Remove from heat. Add the caramel sauce and salt. Stir to incorporate. Add the cereal until fully incorporated.

Using a greased spatula or greased wax paper, evenly press the mixture into the prepared pan. Let cool before cutting into squares.


pretty things

Warning: this is not food related.

It's PRETTY. It's PRINTABLE. It's FREE.  I love all of the above and want to share the link.

Happy Hump Day!


cookies and cream cookies

Surprise! I'm baaaack! It has been one year to the day since my last post. Bet you never imagined you'd hear from me again. I wasn't sure you would either. We shall see how long this foray back will last, but I thought it fitting to celebrate this break-from-a-year-long-break milestone and say hello to you all with a cookie recipe.


chocolate crunch slice

As some of you might recall, my siblings and I had to clear out Dear Dad's stuff. The first time was a MAJOR undertaking, last year was just a tidying up, and this past month, it was another downsizing. That meant looking into his freezer, and low and behold, see what I found! Lots of chocolate! 11 bars, to be exact. We won't begin to question what Dear Dad was stockpiling for, but I immediately began wondering what I could do with them.


maialino olive oil cake

I'm a sucker for pretty foods and no grocery shopping. I saw the recipe on Food52, loved the gorgeous picture, realized all the ingredients were on deck, and decided, "Why not?" This I did, despite having never been drawn to the idea of olive oil in a baked sweet good.

I tried it out not once, but THREE times in as many weeks. Yes, I like it that much, and I fiddled a bit with the measurements to see if I could reduce the sugar and oil. Attempts #2 and #3 were in vain and bordered on epic fails. The Daughter's Attempt #4 followed the original to a T, and GUESS WHAT? Some recipes just shouldn't be fiddled with. (Ok, I still reduced the sugar, just a tad.)

My favorite aspect of this cake is its crackling top. It's rather unique in a cake. I also love the creamy, almost bread-pudding like texture.

The citrus scent is such a hopeful and lovely aroma, particularly as I'm still wearing wool sweaters mid-March. Hit me with some sunshine and vitamin C, please!

You probably have All-Ingredients-On-Deck, too. If so, gather those two bowls and whisk and get going. You'll be so glad you did.

Maialino Olive Oil Cake
adapted slight from Food52

2 cups all-purpose flour
1⅔ cup granulated sugar
1½ teaspoons kosher salt
½ teaspoon baking soda
½ teaspoon baking powder
1⅓ cups extra virgin olive oil
1¼ cups whole milk
3 large eggs
1½ tablespoons grated orange zest
¼ cup fresh orange juice
¼ cup Grand Marnier

Preheat oven to 350ºF. Grease a 9" cake pan. Line the bottom with a circle of parchment.

Whisk together the flour, sugar, salt, baking soda, and baking powder. Set aside.

Whist together the olive oil, milk, eggs, orange zest, orange juice, and Grand Marnier.

Add the dry ingredients and whisk until completely smooth and combined.

Pour into prepared pan, and bake 1 hour or until top is golden brown and a tester inserted in the center comes out clean. Let cool in pan 30 minutes. Run a knife around the sides to loosen, then turn out onto a wire rack and let cool for 2 hours.

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