Rice Krispies Treats With Double Chocolate Drizzle

December 16, 2014 by Susan

There are a handful of snacks that bring me right back to my childhood and this is one of them. Rice Krispies Treats are old-school and eating them make me feel like a kid again. And feeling like a kid again is fun!

Actually, I feel like a kid most days mainly because I am hanging around with (running after) my very-soon-to-be-three-year-old. Going to the playground, riding a carousel, horsey rides on my back and tea parties…it’s all about kid stuff around here. So these fit into my lifestyle quite nicely these days.

The recipe for these treats is very basic. Prepare them in the normal fashion and press them into the dish. Then comes the fun part. The double chocolate drizzle is the final element that takes these over the top and turns them into something special. A work of art, even.

The real beauty of this dessert, for me, is that there are no eggs or peanuts involved. My daughter is allergic to both so finding acceptable treats for her is not easy. I don’t have to worry or alter anything for this recipe. Plain and simple. Oh, but with an amazing chocolate explosion over top. And my baby loves chocolate, just like her mamma.

You remember eating (and loving) these as a kid, right? Go ahead, whip up a batch and tap into your inner child. The holidays are right around the corner (how did that happen so fast?!) and these would be a perfect treat to bring to a holiday party or even give away as edible gifts.

Here’s what you need to make approximately 12-16 bars (depending on the size you prefer)…

Recipe

4 Tbsp butter

10 oz mini marshmallows

6 cups rice cereal

pinch of salt

8 x 10 baking dish

2 pieces of parchment paper, one piece slightly longer than your baking dish

3-4 oz bittersweet chocolate (or semi sweet), melted

3-4 oz white chocolate, melted

Method

In a large pot over medium heat melt the butter. Once melted add all the marshmallows and lower the heat to low. Add a pinch of salt and stir until all the marshmallows are melted into the butter and the mixture is smooth. (The key step here is lowering the heat so they don’t burn).

Once the mixture is smooth add the rice cereal and stir so all the cereal is coated with the marshmallow mixture. You will need to put a little muscle into it!

Lay the longer piece of parchment paper on the bottom of your baking dish, with the long ends slightly over hanging the end of the dish. You will use this as handles to lift the treats out of the dish. Dump the mixture into the baking dish and carefully spread out evenly. I found the best method for this step is to use a piece of parchment paper. Simply lay the paper over the pan and press and slide your hand (and side of your palm) over the mixture until it is smooth and level. Peel off the parchment paper.

Meanwhile, melt both the bittersweet chocolate and the white chocolate in separate bowls. I do this in the microwave, melting each in 20 second intervals until completely melted. Drizzle over the top as much or as little as you like. I usually just use a fork and flick my wrist, spraying chocolate over the treats. Another (less messy) option is to put the chocolate in a small zip top back, cut a tiny piece of a corner off and drizzle. Create your artwork.

Allow rice treats to sit for another hour or so until the chocolate sets. If you are in a rush, you can pop them in the fridge. Once set, left the entire block out of the pan (lifting by the parchment paper). Lay on a flat surface and cut into squares. You can make big squares or cut them into smaller, bite-size pieces.

This is the size and thickness I usually prefer.

Rice Krispies Treats With Double Chocolate Drizzle

4 Tbsp butter 10 oz mini marshmallows 6 cups rice cereal pinch of salt 8 x 10 baking dish 2 pieces of parchment paper, one piece slightly longer than your baking dish 3-4 oz bittersweet chocolate (or semi sweet), melted 3-4 oz white chocolate, melted

Author: Feasts And Fotos

Ingredients

4 Tbsp butter
10 oz mini marshmallows
6 cups rice cereal
pinch of salt
8 x 10 baking dish
2 pieces of parchment paper, one piece slightly longer than your baking dish
3-4 oz bittersweet chocolate (or semi sweet), melted
3-4 oz white chocolate, melted

Method

In a large pot over medium heat melt the butter. Once melted add all the marshmallows and lower the heat to low. Add a pinch of salt and stir until all the marshmallows are melted into the butter and the mixture is smooth. (The key step here is lowering the heat so they don't burn).
Once the mixture is smooth add the rice cereal and stir so all the cereal is coated with the marshmallow mixture. You will need to put a little muscle into it!
Lay the longer piece of parchment paper on the bottom of your baking dish, with the long ends slightly over hanging the end of the dish. You will use this as handles to lift the treats out of the dish. Dump the mixture into the baking dish and carefully spread out evenly. I found the best method for this step is to use a piece of parchment paper. Simply lay the paper over the pan and press and slide your hand (and side of your palm) over the mixture until it is smooth and level. Peel off the parchment paper.
Meanwhile, melt both the bittersweet chocolate and the white chocolate in separate bowls. I do this in the microwave, melting each in 20 second intervals until completely melted. Drizzle over the top as much or as little as you like. I usually just use a fork and flick my wrist, spraying chocolate over the treats. Another (less messy) option is to put the chocolate in a small zip top back, cut a tiny piece of a corner off and drizzle. Create your artwork.
Allow rice treats to sit for another hour or so until the chocolate sets. If you are in a rush, you can pop them in the fridge. Once set, left the entire block out of the pan (lifting by the parchment paper). Lay on a flat surface and cut into squares. You can make big squares or cut them into smaller, bite-size pieces.

Candied Bacon

October 21, 2014 by Susan

This post comes with a stern warning: These. Are. Addicting.

At first glance, this idea of candied bacon might sound a bit strange to some of you. Those that shy away from salty and sweet things mixed together might initially reject this (as did my husband). But once you eat it you will see that the concept of sweetening up salty bacon is rather genius. And you must try it.

Not only does this recipe sweeten up the bacon, but also adds a smoky element from the chili powder. It is a wonderful mix of salty, smoky and sweet. None of the flavors are too bold.

I have made this candied bacon several times and each and every time notice the same exact thing: we can’t stop eating it. There is something about them (probably the fact that it’s BACON) that pulls me back to grab another one. Again and again. And the next thing you know, the entire batch is gone.

When serving these I prefer to cut each strip of bacon in half. I think it makes them easier to eat and makes you feel like you are eating more than you actually are (something I strive for when eating bacon). Also, they are best served warm, not hot. Once they cool down a bit the flavor really comes forward.

These strips of candied bacon will be a permanent addition to the menu at every get together I have. Yes, they are a wonderful finger food to serve with appetizers, however, I’m sure leftovers (but you won’t have any) would be wonderful crumbled in a salad or placed in a sandwich.

Here’s what you will need to make approximately 16 slices of bacon…

Recipe

16 slices thin cut bacon

1/3 cup light brown sugar, tightly packed

1 tsp chili powder (heaping)

1/2 tsp cinnamon (heaping)

Method

Preheat oven to 400 degrees.

Line 2 large baking trays with two layers of tin foil. Lay a cookie cooling rack in each baking tray.

Trim bacon of any excessive fat (mostly on the ends).

Mix brown sugar, chili powder and cinnamon in a small baking dish or tray with sides. One at a time, lay bacon slice in spice mixture, pat down and sprinkle spices all over each piece of bacon. Lay bacon on cooling racks.

Bake for approximately 15 – 17 minutes. Remove from oven and allow bacon to cool on racks. During cooling time, move each piece of bacon slightly once (with tongs) so they don’t stick to the rack.

Candied Bacon

Author: Feasts And Fotos

Ingredients

16 slices thin cut bacon
⅓ cup light brown sugar, packed
1 tsp chili powder
½ tsp cinnamon

Method

Preheat oven to 400 degrees.
Line 2 large baking trays with two layers of tin foil. Lay a cookie cooling rack in each baking tray.
Trim bacon of any excessive fat (mostly on the ends).
Mix brown sugar, chili powder and cinnamon in a small baking dish or tray with sides. One at a time, lay bacon slice in spice mixture, pat down and sprinkle spices all over each piece of bacon. Lay bacon on cooling racks.
Bake for approximately 15 - 17 minutes. Remove from oven and allow bacon to cool on racks. During cooling time, move each piece of bacon slightly once (with tongs) so they don't stick to the rack.

Kale Chips

November 15, 2010 by Susan

Yes, kale chips. Don’t be scared – they are delicious. Seriously.

I know these have been around awhile, but I am just now getting on the bandwagon. I’ve been busy lately. Ya know…getting married, going on a dreamy honeymoon, redoing my kitchen. New kitchen! It is brand new and gorgeous I am no longer embarrassed to have dinner guests over. So in they come!

These kale chips are an amazing treat to serve with appetizers. The first thing everyone says upon seeing a huge bowl of these is, not surprisingly, “what is THAT?” And once I respond “oh, those are kale chips, give them a try” I see fear on their faces. Fear. But then they bravely give them a try and an onslaugh of questions begin. KALE chips? How did you do this? I need the recipe. How did you get them so crispy? These are amazing. How did you ever think of these? Why haven’t I had these before?

And the next thing you know the entire bowl is gone.

Interestingly enough, once baked these kale chips become very crispy yet extremely delicate. Do not forcefully jam your hand into the bowl and grab a palmful of them. They will practically disintegrate. Instead, grab one at a time, gingerly, with respect. And when you place it in your mouth you will notice them almost melting onto your tongue. They are incredibly light, making it easy to eat 75 chips in one sitting. But it’s kale!

In my personal opinion these chips are genius. Turn a nutrient-dense dark green leafy vegetable into a crispy snack that you can actually feel zero guilt about eating? Win-win people. Not only will these be the topic of conversation at your next dinner party they will give your guest something interesting to look at with each bite.

Each chip is like a piece of art.

Here’s what you will need to make a large bowl of chips…

Recipe

1 large bunch of kale (with the curly tops)

1 tbsp extra virgin olive oil (approximately)

kosher salt

pinch of pepper

(garlic powder, cayenne pepper) optional alternatives

Method

Preheat your oven to 350 degrees. Line 2 or 3 cookie sheets with parchment paper.

Remove kale leaves from their stems with a knife. I basically just lay the kale leaf on its side, folding one side of the leaf over the other. This leaves the stem on one edge. With a knife simply cut out the stem.

Cut or rip the leaves into various sizes being sure to leave some of the larger leaves whole. Wash and dry the leaves.

Lay kale chips on your tray. On each tray you only want enough leaves so they can lay in one single layer. Drizzle with olive oil and sprinkle generously with salt. I usually then add a small pinch of pepper. (If you want to jazz them up with some extra spices, now is the time). With your hands mix all the kale together making sure every leaf is sufficiently coated with olive oil.

Spread the leaves out into that single layer I was talking about, don’t overlap or overcrowd. Bake in the oven for 11 minutes.

Allow kale to cool slightly then gently arrange in a bowl or on a platter.

Kale Chips

Author: Feasts And Fotos

Ingredients

1 large bunch of kale (with the curly tops)
1 tbsp extra virgin olive oil (approximately)
kosher salt
pinch of pepper
(garlic powder, cayenne pepper) optional alternatives

Method

Preheat your oven to 350 degrees. Line 2 or 3 cookie sheets with parchment paper.
Remove kale leaves from their stems with a knife. I basically just lay the kale leaf on its side, folding one side of the leaf over the other. This leaves the stem on one edge. With a knife simply cut out the stem.
Cut or rip the leaves into various sizes being sure to leave some of the larger leaves whole. Wash and dry the leaves.
Lay kale chips on your tray. On each tray you only want enough leaves so they can lay in one single layer. Drizzle with olive oil and sprinkle generously with salt. I usually then add a small pinch of pepper. (If you want to jazz them up with some extra spices, now is the time). With your hands mix all the kale together making sure every leaf is sufficiently coated with olive oil.
Spread the leaves out into that single layer I was talking about, don't overlap or overcrowd. Bake in the oven for 11 minutes.