Trix Krispies

You heard that right. Trix. Krispies. No I am not kidding. Yes, they are as incredible as they sound.

Now, I have to admit, I have not tried the various other krispie recipes I’ve seen around lately. Making them anyway. I’ve certainly consumed my fair share. It is all the rage to do outrageous things to rice krispie treats and several of my friends have brought different batches around for me to taste. I haven’t gotten in on that action for two main reasons.

First, I love my recipe for the original rice krispie treats. They are incredibly gooey, perfectly rich and delicious. I cannot imagine a more perfectly easy treat. Second (and the “real” reason for not branching out), every alteration to the original seems to add gluten into the mix. Cake batter treats are delicious, but my Celiac sister and her gluten intolerant family cannot eat them. I’ve even seen a recipe for Lucky Charms treats that look very yummy,  but again, it makes it hands-off for lots of my family members. With so many things already off-limits, I just didn’t feel right taking away the stand by good-for-everyone dessert.

Then I saw this genius idea for using Trix. Did you know that Trix are made from corn? Yes. Corn. Not wheat. Delicious, fruity corn. Non gluten, beautiful, colorful corn. Silly rabbit! These Trix are for everyone! I adapted this recipe to use a whole box of Trix and one bag of marshmallows. Why waste the little extra bits of either bag? Trust me, once they are combined into these amazing krispies not one little fruity ball will be left over.

I cannot begin to tell you the deliciousness of these. Truly. Like a bar version of fruit with a marshmallow dip. And, just looking at them makes you happy. That rainbow of colors winking out at your from beneath a layer of gooey butter marshmallow. Yuuuuuuuum.

Trix Krispies
adapted from Cravings of a Lunatic

1 (16 ounce) bag mini marshmallows
1 (10.7 ounce) box of Trix cereal (about 8 cups)
1/4 cup of butter

Instructions
  1. Melt butter slowly in the microwave (I do this on half power). Once butter is just melted, add marshmallows and continue microwaving about 2-3 minutes, stirring frequently until mallows are melted.
  2. Stir well.
  3. Mix in your trix and stir.
  4. Pour into a large greased pan (9 x 13 or 11 x 11) and press down with a spoon.
  5. Cut into squares.
Notes

I use the empty butter wrapper to press my krispies into the pan. It’s already greased and won’t stick. You could also spray your spoon with non stick spray before using it.

Fabulous Four Bean Salad

Full of bright colors, tang and texture, this bean salad is sure to be a hit at your next get-together. This salad requires a little time to hang out at the vinegar dressing dance party (aka: in your fridge), but if you know your way around a can opener, you throw the salad together in about 5 minutes. Why on earth would you buy the giant jug of this stuff at the store when making it yourself is so incredibly easy and delicious! Bonus, you won’t be eating a bowl of something that’s been salted and pickled beyond recognition.

The trickiest part of this salad is finding the wax beans. You’ll find the chickpeas and kidney beans with the chili, northern beans and navy beans – in the bean aisle. But the wax beans and green beans will be together hanging out with their friends in the canned vegetable aisle. I don’t want to admit how long I spent scouring for yellow wax beans among the jalapeno pinto beans. Sigh. Does anyone else think “beans” no longer looks like a word?

Fabulous Four Bean Salad
adapted from Food.com

1  can chickpeas
1  can green beans
1  can wax beans
1  can red kidney beans
1 red bell pepper (any colour can be used)
1 small red onion, peeled and thinly sliced
1/2 cup chopped fresh flat leaf parsley

DRESSING

2/3 cup red wine vinegar
2 tablespoons balsamic vinegar
1/3 cup vegetable oil
1/3 cup granulated sugar
2 cloves garlic, minced
1 teaspoon Worcestershire sauce
1 teaspoon salt
1/4 teaspoon fresh ground black pepper

Directions:

  1. Drain a can of chick peas (garbanzo beans), rinse well, then drain again; place in a large mixing bowl.
  2. Drain a can of green beans and a can of wax beans well and then add to bowl.
  3. Drain a can of red kidney beans, rinse well then drain again; add to bowl.
  4. Dice up a colored bell pepper and add to beans.
  5. Peel a small red onion and slice into very thin strips and add to bowl.
  6. Lastly, add about 1/2 cup of chopped fresh flat leaf parsley.
  7. Now make dressing: in a separate bowl, whisk together the vinegars, oil, sugar (I use a scant 1/3 cup), minced fresh garlic, worcestershire, and salt and pepper.
  8. Pour dressing over salad ingredients and toss.
  9. Cover and refrigerate overnight, stirring occasionally (before serving, taste, as it may need more salt or pepper to taste).
  10. When ready, spoon bean salad into a serving bowl using a slotted spoon, to drain off most of the dressing before serving.

Frosty S’mores Cups

Summer is here!! Time for long evenings watching the waning rays of sun disappear behind shadowed evergreens, enjoying a cocktail as the day slips away. Family, friends, cookouts and s’mores! It is no secret that I love s’mores. But sometimes, I want the flavor without having to fire up the flames. I love this easy dessert because I can make a batch and keep these delightful cups stashed in the freezer for when the chocolate graham cravings hit.

I put these babies in individual baggies so they are all ready for me to eat up (usually around midnight). They are sweet and cold with perfect layers of graham, chocolate, mallow and more chocolate. Topped with a cool and creamy hit of cream!

If you like s’mores, you will LOVE these. They are lip smacking good. I topped mine with a little graham sprinkle and some mini chocolate chips. Gorgeous!

You may have to devour more than one! And there’s nothing wrong with that!

 

Frosty S’mores Cups
from Easy Baked

  • 18 graham cracker squares (9 sheets)
  • 1/3 c. butter
  • 1/2 c. milk chocolate chips
  • 1/4 c. whipping cream
  • 2 c. mini marshmallows
  • 1 1/2 c. cold milk
  • 1 box (4 servings, 3.9 oz) instant chocolate pudding
  • 1 (8 oz) container of Cool Whip (thawed in fridge)
  • 1/4 c. mini chocolate chips (as topping)

DIRECTIONS

Crush graham crackers into fine crumbs. Melt butter and add to graham crackers, mixing until well combined to make crust.

Prepare muffin pan by spraying it with non-stick cooking spray. Evenly divide crust mixture into all 12 cups, saving about 1/4 cup to use as topping later.

Place milk chocolate chips and whipping cream into a small bowl and microwave in 30 second increments, stirring in between, until melted and smooth.

Spoon chocolate into a zip top bag, cut a tip off and evenly pipe chocolate into the center of each cup, on top of the crust.

Divide Marshmallows among cups.

Mix cold milk with pudding on medium speed for 2 minutes. Fold in 1/2 of the Cool Whip container (the rest will be used as topping).

Spoon filling into a large zip top bag (and ZIP it or you might have a mess!)  Clip a corner off and pipe pudding into each cup evenly.  Try to pipe it in between the marshmallows so that the whole cup is filled.  I did have a little left over (which was really tasty straight out of the bag!) Use a knife to smooth the tops level with the top of the pan.  Freeze for at least a couple of hours.

Allow the pan to warm just a bit before running a butter knife around the edge and popping out each dessert cup out.

For topping, I just piped a little bit of the left over Cool Whip on each dessert using a decorating tip.  Then I sprinkled the remaining crust and mini chocolate chips on top.
Serve cold right away– or put them in a sealed container and freeze until you are ready to serve.

Chocolate Chip Cookie Dough Truffles

The only time I’ve ever cared about the raw eggs in cookie dough was when I was pregnant. Honestly, I figured if I got sick eating something so delicious it would be worth it. Until I was growing another human that is. Those months were torture. The things we do for our children. If I had known about these cookie dough truffles back then, I’m sure I would have gained about 100 pounds with each pregnancy. Now that the little munchkins are hovering around mixing bowls waiting to lick the batter/spoon/bowl/anything with dough clinging to it, I find that I’m mildly guilt ridden at the idea I could make them sick. Nevermind that I never once felt ill after “helping” my mom with cookies as a kid. Chalk it up to societal pressure. Am I the only one who feels it?

Finally, I found an answer. These delightful little bites hold all the perfect flavor of chocolate chip cookie dough and no eggs. Oh sweet joy! And for those of you who love cookie dough ice cream, just freeze smaller balls and drop them into some plain vanilla — ah-mazing.

We start with a basic cookie dough, but instead of eggs, use a little milk to give it the right consistency. And, since we’re making small truffle sized treats, use mini chocolate chips instead of the full size version. Cover and chill the dough about an hour. Yes, you will want to just eat it immediately. I can’t give you any tips on how not to. A spoonful or two may have found its way into my gullet.

Then we roll the dough into bite sized balls and pop it into the freezer to chill up a little more.

Finally, a little dunk in some chocolate to contain all that sweet dough goodness inside a decadent shell. I’m a fan of the dip, scoop, tap, swoosh method. You’ll need a bowl of melted chocolate, some waxed paper, two forks and your chilled dough balls.

Dip in chocolate.

Scoop it up with a fork.

Tap off the excess and swoosh it off the fork (with another fork) onto the wax paper to firm up.

Then, drizzle with a little melted chocolate for that truly professional look.

Perfection.

And, absolutely scrumptious.

Print Recipe for Chocolate Chip Cookie Dough Truffles

Chocolate Chip Cookie Dough Truffles
from Eat. Drink. Smile.

2 1/2 cups all purpose flour
1 tsp salt
1/4 tsp baking soda
1 cup (2 sticks) butter, room temperature
3/4 cup granulated sugar
3/4 cup packed brown sugar
1 tsp vanilla
1/3 cup milk
1 cup mini semi-sweet chocolate chips

14 oz semi sweet or milk chocolate chips
1 T shortening

Directions:

Beat butter and sugars in large bowl with electric mixer on medium speed until light and fluffy. Add milk and vanilla. Stir in flour, baking soda and salt and mix on low speed (or stir by hand) until incorporated. Stir in chocolate chips.

Cover and chill dough for 1 hour.

When dough is firm enough to handle, form dough into 1″ balls and arrange on a baking sheet lined with waxed paper. Place sheets in freezer and let chill for 30 minutes.

Melt chocolate and shortening in microwave until smooth. Using forks as a dipping tool, dip cookie balls into chocolate to cover. Tap on side of pan to remove any excess coating, and return to waxed paper-lined baking sheets. Chill until set. Store, chilled, in an airtight container for up to 1 week.

Non-Dairy Strawberry Ice Cream

I do not have an ice cream maker. This upsets me greatly. However, this recipe for strawberry ice cream doesn’t require a fancy confection making gadget. That fills my heart with joy and gladness. Just think, in only a few minutes you could be eating frosty creamy glorious ice cream. Added bonus, there’s no added sugar and it’s gluten and dairy free! Which means I can make it for our next family BBQ and my special-food-issues family members can ALL eat it! Celiac disease, diabetes and dairy allergies can just bite me! Hooray!

This ice cream uses coconut milk, which I’d never really used before. I was shocked to open the can and find it was solid. Then I read the side and saw that it was natural for it to separate and solidify in the can. Make sure you mix it up if your can has done this too. There’s liquid underneath, it just needs to be recombined.

Some frozen bananas and strawberries get blended up in a food processor (or a good blender would also work I’m sure).

It gets a little hit of vanilla and just enough coconut milk to make it creamy and smooth.

Only moments to sweet ice cream perfection. A little sweet and full of fruity goodness that everyone can enjoy. Yuummmy!

Non-Dairy Strawberry Ice Cream
adapted from The Primal Home

1 banana, sliced and frozen
2 handfuls of strawberries, frozen
1-2 tablespoons coconut milk
1/2 teaspoon vanilla extract

Place the frozen bananas and strawberries into a food processor. Start blending then add in the vanilla and coconut milk. Just enough for it to blend together but not too much, we want it to be really thick! Once it is nice and smooth but still very thick scoop it out and enjoy! It needs to be eaten right away as it will not keep very well in the freezer. Makes 2 servings.

Chocolate Peanut Butter Pretzel Bars

I didn’t think it was possible, then somebody said “pretzels”. My life will never be the same.  I thought my Reese’s Peanut Butter Bars would never be topped. That they were the ultimate. The addition of pretzels is beyond amazing. These bars are essentially the same as a chubby hubby truffles, but they take 5 minutes flat to throw together and do not involve any rolling or chocolate dipping. Pretzels give these bars a little kick of saltiness to cut thru all the sweet richness of the other ingredients. They are perfection. I think I may be changing my mind about peanut butter and chocolate. The last few things I’ve tasted have been simply delightful, which is a very bad thing.  Especially these. Reading this post will take you longer to do than actually making these amazing bars will.

Pulse up your pretzels until most of them are finely ground, but there are still pea sized pieces left.

Add peanut butter and powdered sugar.

And my most favorite ingredient ever – melted butter.

Mix until well combined.

Spread into an 8×8 pan fitted with a greased foil sling.

Chill for about 10 minutes while we whip together a chocolatey peanut butter ganache for the top. I used the same ganache as on my Reese’s Peanut Butter Bars for two reasons. First, I think topping bars with a mixture of chocolate and peanut butter is perfect. Second, the site I got this recipe from used just a straight chocolate/cream ganache and the blogger said it was too much chocolate. I didn’t want the top layer to overpower the peanuty goodness of the bar. So, peanut butter and chocolate it is.

Spread in an even layer over your peanut butter mixture and chill for at least an hour.

Remove from the pan and cut (used my pastry scraper for exact lines) into squares.

Enjoy. Really. Find a quiet place to be alone with one of these and simply enjoy the perfect addition of pretzels to creamy peanut butter and rich chocolate. The salty crunch is like that one really awesome person you hope will come to your next party. They make it a par-taaaay. It’s words like “par-taaaay” that make me wish I had a New Jersey accent. Sort of.

Just marvelous.

 

Print Recipe For Chocolate Peanut Butter Pretzel Bars

Chocolate Peanut Butter Pretzel Bars
adapted from Craving Chronicles

6 tablespoons unsalted butter, melted
3/4 cup peanut butter
1 1/2 cups pretzel crumbs, fine
1/2 cup confectioners’ sugar

3/4 cup semi-sweet chocolate chips
2 tablespoons peanut butter

Directions

Line 8×8 pan with foil. Spray with baking spray.

In a medium microwave-safe bowl, melt  butter in microwave (about 30 seconds on HIGH). Stir in pretzel crumbs, peanut butter & confectioners’ sugar. Spread evenly into prepared pan and refrigerate at least 10 minutes.

Combine semi-sweet chips and peanut butter and microwave, stirring frequently until melted and smooth. Spread evenly over the peanut butter/pretzel layer and refrigerate at least one hour. Remove from pan and cut into squares.

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No Bake Energy Bites

My husband recently brought home some chocolate from Israel. His co-worker brought it back from a trip. I was intrigued by the packaging. Instead of a caloric count on the back, the label read “energy”. I love that. Food = Fuel. Sometimes I forget that the food I eat provides energy to my body. These no bake bites are packed with delicious whole food that will give you a little get-up-and-go. Easy to throw together and perfect for stashing a couple in your purse for an on-the-go snack. My kids love these babies. They are easily customizable to your likes as well. Just about anything could be substituted here. Feel free to change it up with any variety of nut butter or whatever you have in your pantry that you think may be good. Have fun and enjoy! [Read more…]

Chocolate Peanut Butter Cup Parfait

Lord save me from this dessert. Layers of Oreos, sweet peanut butter fluff and decadent chocolate mousse with a secret layer of peanut butter cups hidden inside. Mind blown. Taste bud explosion. I could die happy right now. I’ve been cured of my “meh” attitude regarding peanut butter and chocolate. You are going to kill me when you find out that this elegant looking dessert actually takes just minutes to put together and requires zero baking. [Read more…]

Reese’s Peanut Butter Bars

You are going to hate me for giving you this recipe. Either that, or you’ll want to erect a monument in your town square. Possibly to me. More likely to these peanut butter bars. They are amazing. In every way. Totally easy. 5 minutes into the pan, no baking easy. Sinfully delicious. I am not kidding. I want to eat the entire batch and I’m normally not really a peanut butter/chocolate girl.  I know. I’m crazy. I must have been dropped on my head as a child or something. It’s a flaw. I’m sorry. Does it help that I loooooooove these?
[Read more…]

Double Chocolate Raspberry Truffles

This is one of my favorite recipes. It requires practically no skill at all, the time commitment is very short and the payoff is HUGE. Your friends will think these chocolates belong in a fancy boutique somewhere. Where people handle things with white gloves and there’s soft music playing in the background. The smell alone makes me think I’m in an old-fashioned chocolatier. (inhale deeply) Oh, it’s so decadent. I’ve made hundreds & hundreds of these truffles in various flavors and they are all fabulous. I always put them in little mini-cupcake liners. Somehow, everything looks better when wrapped in a crimped paper shell. This newest variety I put together for my end of year MOPS tea tomorrow. I can’t wait to share them with my gals! [Read more…]
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