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OREO Rice Krispies Treats

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OREO Rice Krispies Treats | browneyedbaker.com #recipe

This past Sunday, our friends came over for a visit with their 3-year-old and 6-month-old girls. We planned a light lunch since they had dinner plans, and I immediately started brainstorming what I could serve.

Here’s the thing. I have zero experience with toddlers. As in, zero. My sister and I are two years apart and all of my cousins were born in relatively close proximity to me, so we were all kids at the same time. No one in my family or my Chief Culinary Consultant’s family have had babies. Long story short, I drew a huge blank as to what to serve a 3-year-old, and all I knew was that she’s picky and has no allergies.

OREO Rice Krispies Treats | browneyedbaker.com #recipe

In the end, I decided to do cut up veggies and ranch for dipping, pretzels, hot dogs wrapped in crescent rolls (they were a bigger hit with the adults than the toddler!), mac and cheese, and these Rice Krispies treats for something sweet. You should have seen her eyes light up when I said Oreos! Needless to say, these were a huge hit with everyone, and one was definitely not enough.

OREO Rice Krispies Treats | browneyedbaker.com #recipe

I love this recipe for Rice Krispies treats, as it yields really huge, bakery-style treats. And really, what dessert is not improved by the addition of Oreo cookies?

Exactly. Trust the 3-year-old.

OREO Rice Krispies Treats | browneyedbaker.com #recipe

One year ago: Buttery Honey Beer Bread
Two years ago: Italian Easter Bread
Three years ago: Lemon Poppy Seed Muffins
Four years ago: Easter Egg Sugar Cookies

Yield: 24 treats

Prep Time: 5 minutes

Cook Time: 5 minutes

Total Time: 10 minutes

Huge, bakery-style Rice Krispies treats loaded with chopped Oreo cookies.

Ingredients:

½ cup unsalted butter
8 cups miniature marshmallows
10 cups Rice Krispies cereal
20 Double Stuff Oreo Cookies, coarsely chopped

Directions:

1. Grease a 9×13-inch pan; set aside.

2. Melt the butter in a large pot over medium-low heat. Add the marshmallows and stir until completely melted. Reduce the heat to low and stir in the Rice Krispies, then fold in the chopped Oreo cookies.

3. Turn the mixture into the prepared pan and press into an even layer. Allow to set at room temperature until firm, 30 minutes to 1 hour. Cut into squares and serve. Store leftovers at room temperature in an airtight container for up to 4 days.

Brown Eyed Baker

Salted Caramel Rice Krispies Treats with Dark Chocolate

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Salted Caramel Rice Krispies Treats with Dark Chocolate by @browneyedbaker :: www.browneyedbaker.com

A few weeks ago, I whipped up a batch of my favorite homemade salted caramel sauce for the turtle cheesecake that I made for my mom’s birthday. The remainder of the jar has been sitting in the fridge, drizzled over a few random bowls of ice cream. That’s all well and good, but I felt like it was meant for a greater purpose. I’ve been wanting to play around with a new version of Rice Krispies treats for awhile now, and the lingering jar of salted caramel sauce was all the inspiration I needed. Since I usually find plain ol’ caramel to be a little too sweet for my taste buds (even with salt cutting the sweetness) to eat straight-up, I topped the treats with a layer of bittersweet chocolate and a sprinkling of flaky sea salt for good measure.

Salted Caramel Rice Krispies Treats with Dark Chocolate by @browneyedbaker :: www.browneyedbaker.com

There’s not much that makes me feel more like a kid than biting into a Rice Krispies treat. The originals with just marshmallow are totally nostalgic, but coming up with different flavor profiles is so much fun. Variations like Snickers, rocky road, Chubby Hubby and peanut butter cup are just a few of what I’ve played around with in the past.

Salted Caramel Rice Krispies Treats with Dark Chocolate by @browneyedbaker :: www.browneyedbaker.com

I fell in love with the combination of salted caramel and dark chocolate after making an impulse purchase at L.L. Bean sometime last year. They had little bags of chocolate-covered salted caramels near their checkout area, and while I was waiting, I couldn’t resist buying them. I nearly ate every single one on the way home! The dark chocolate is a wonderful balance to the sweet caramel and an extra sprinkle of sea salt is the perfect finishing touch.

What are some of your favorite Rice Krispies treat flavors?!

Salted Caramel Rice Krispies Treats with Dark Chocolate by @browneyedbaker :: www.browneyedbaker.com

One year ago: Alton Brown’s “The Chewy” Chocolate Chip Cookie
Two years ago: Peanut Butter & White Chocolate Rice Krispies Treats
Three years ago: Cheese, Olive and Ham Bread
Four years ago: Black Bean Mushroom Burgers

Yield: 24 servings

Prep Time: 10 minutes

Total Time: 10 minutes

Rice Krispies treats infused with salted caramel sauce, topped with dark chocolate and sprinkled with fleur de sel.

Ingredients:

3 tablespoons unsalted butter
1 (10-ounce) bag marshmallows
½ cup salted caramel sauce
7 cups Rice Krispies cereal
12 ounces dark chocolate, finely chopped (about 2 cups)
Fleur de sel, for sprinkling

Directions:

1. Grease a 9×13-inch baking dish; set aside.

2. Melt the butter, marshmallows and salted caramel sauce together in a large pot over low heat.

3. Add the Rice Krispies and stir together until evenly moistened. Transfer the mixture into the prepared pan and, using oiled hands, press the mixture into an even layer. Set aside.

4. Melt the chocolate in the microwave on 50% power in 30-second increments, stirring after each, until completely smooth and melted. Pour over the Rice Krispies mixture and spread into an even layer with an offset spatula. Sprinkle fleur de sel over top. Place the pan in the refrigerator to set, about 30 minutes. Cut into squares and serve. Leftovers can be stored in an airtight container at cool room temperature, or in the refrigerator. (If it’s particularly warm in your kitchen, the chocolate topping may melt.)

Brown Eyed Baker

Rocky Road Rice Krispies Treats

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Rocky Road Rice Krispies Treats

I am a total kid at heart when it comes to Rice Krispies treats. I’ve always loved the gooey, crispy treats and never turn them down if I have the opportunity to eat one. Recently, I had lunch at Noodles & Company where I always, always get one of their enormous snickerdoodle cookies. Last week, however, I was lured away from the snickerdoodle by the massive Rice Krispies treats that were stacked right next to the cookies. Getting a Rice Krispies treat that day was a very good decision. Ever since then, I’ve been craving more and since it’s not exactly convenient to pop into Noodles everyday, I decided to make a batch at home; it has been a few months since my Snickers Rice Krispies Treats, after all. With the holiday weekend approaching, I wanted to make a flavor combination that celebrated summer. Rocky road is a quintessential ice cream flavor and, as it turns out, it makes for one heck of a Rice Krispies treat!

Rocky Road Rice Krispies Treats

I fashioned these treats after the rocky road ice cream concoction from Marble Slab Creamery, which featured a dark chocolate ice cream mixed together with miniature marshmallows, mini chocolate chips and chopped walnuts. To make the Rice Krispies treats, I added Dutch-process cocoa powder to the butter and marshmallow mixture, along with some almond butter, since almonds are traditionally used in rocky road ice cream. To the mixture, I threw in more (unmelted) mini marshmallows, miniature chocolate chips and chopped walnuts. You could play around with whatever you’d like – different nut butters, different types of nuts, etc.

If you’re hosting or going to a Memorial Day party, these would be a perfect easy snack. Really, Rice Krispies treats are good anytime of year, for any occasion!

Rocky Road Rice Krispies Treats

One year ago: Grilled Chicken Drumsticks with Spicy Apple Glaze
Two years ago: Peanut Butter Brownies
Three years ago: Guacamole
Four years ago: Coconut Chocolate Chunk Blondies
Six years ago: Taco Rice Salad

Yield: 24 treats

Prep Time: 10 minutes

Cook Time: 10 minutes

Total Time: 20 minutes

Rice Krispies Treats are always a crowd favorite; this version highlights the best parts of rocky road ice cream – nuts, more marshmallows, and chocolate chips!

Ingredients:

3 tablespoons unsalted butter
1 (10-ounce) bag + 2 cups miniature marshmallows, divided
¼ cup Dutch-process cocoa powder
½ cup almond butter
6 cups Rice Krispies
1 cup chopped walnuts
1 cup mini chocolate chips

Directions:

1. Grease a 9×13-inch baking dish; set aside.

2. Melt the butter, the bag of marshmallows and cocoa powder together in a medium saucepan over low heat. Once melted, stir in the almond butter and remove from the heat.

3. Stir in the Rice Krispies until they are evenly coated with the sauce. Working quickly, stir in the remaining 2 cups marshmallows, walnuts and mini chocolate chips, mixing as gently as possible.

4. Pour the mixture into the prepared pan and press into an even layer. Use the back of a greased wooden spoon to press down firmly over the surface of the treats to ensure that they are packed down tightly.

5. Refrigerate for at least 30 minutes, or until set. Cut into bars and serve. Leftovers should be stored in an airtight container at room temperature or in the refrigerator (room temperature for softer, more gooey bars; refrigerator for firmer bars).

Brown Eyed Baker

Snickers Rice Krispies Treats

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Snickers Rice Krispies Treats

Ever since I was a kid, I have adored Rice Krispies Treats. There was always something so satisfying about the combination of crispy cereal with gooey, chewy marshmallows. In grade school, my mom would make them as an occasional treat, following the directions on the back of the box. One summer during middle school when we went to the beach, my mom surprised us with some “fun” cereals, which we usually were not allowed to eat at home. Among the boxes was Rice Krispies Treats cereal. Possibly one of the most underrated cereals of all-time. Then in high school, they came out with the pre-packaged Rice Krispies Treats, which were not nearly as good as the ones mom whipped up, but they were quick and easy, so I was sold.

Once I started spending a lot of time in my own kitchen, I would make a batch of classic Rice Krispies treats every now and then for get-togethers. Then I discovered the world of amped-up Rice Krispies Treats; versions with peanut butter cups, white chocolate and pretzels came flying out of the kitchen. Suddenly, it seemed I was long overdue for a peanut/caramel/chocolate variation. No more.

Snickers Rice Krispies Treats

I played around with the original recipe, adding caramel sauce, peanuts and chopped Snickers bars to the mix. As if that wasn’t enough, I topped it all off with a chocolate-peanut butter glaze and more chopped peanuts.

The result? Quite possibly the best Rice Krispies Treats to ever come out of my kitchen. They’re insanely gooey with just enough crunch, and packed full of sweet and salty flavors. I really haven’t grown up much since I was first introduced to Rice Krispies Treats; give me one of these babies and you’ll be sure to see some marshmallow and chocolate on my face ;-)

Snickers Rice Krispies Treats

One year ago: Peanut Butter Blondies
Two years ago: Cranberry White Chocolate Chip Cookies
Five years ago: Hidden Berry Cream Cheese Torte

Yield: 24 treats

Prep Time: 10 minutes

Cook Time: 10 minutes

Total Time: 20 minutes

Rice Krispies treats loaded with caramel sauce, peanuts and chopped Snickers bars, then topped with a chocolate/peanut butter glaze.

Ingredients:

3 tablespoons unsalted butter
1 (10-ounce) bag marshmallows
½ cup caramel sauce (homemade or store-bought)
6 cups Rice Krispies
1 cup peanuts, plus more for sprinkling on top
8 (“Fun-Size”) Snickers bars, chopped
1¼ cup milk chocolate chips
¼ cup creamy peanut butter

Directions:

1. Grease a 9×13-inch baking dish; set aside.

2. Melt the butter and marshmallows together in a medium saucepan over low heat. Once melted, stir in the caramel sauce and remove from the heat.

3. Stir in the Rice Krispies until they are evenly coated with the sauce. Working quickly, stir in the peanuts and chopped Snickers bars, mixing as gently as possible.

4. Pour the mixture into the prepared pan and press into an even layer. Use the back of a greased wooden spoon to press down firmly over the surface of the treats to ensure that they are packed down tightly.

5. Melt together the chocolate chips and peanut butter in the microwave on 50% power, stirring every 30 seconds, until completely smooth and melted. Pour the chocolate/peanut butter mixture over the Rice Krispies treats and spread into an even layer with a spatula.

6. Refrigerate for at least 30 minutes, or until set. Cut into bars and serve. Leftovers should be stored in an airtight container at room temperature or in the refrigerator (room temperature for softer, more gooey bars; refrigerator for firmer bars).

Brown Eyed Baker

Cinnamon-Sugar Rice Pudding with Bourbon-Soaked Raisins

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I was always that person that gave rice pudding the side eye. You know, the skeptical sideways glance that said, “Maybe, but deep down, I know I won’t like it.” For years, I had the hardest time wrapping my head around a sweet dessert that was based primarily on rice. Rice, as far as I was concerned, was meant to be served alongside chicken and a salad. Then I started seeing rice pudding pop up in a number of places. At first, my initial reactions were the same – I just couldn’t get into it. Before long, I was starting to feel a little tug at my taste buds. Most of the rice pudding dishes I was seeing looked not just good, but down right delicious. Like sweet comfort food for the soul. I made a mental note to give it a try at some point to see what I thought. That day came, and I’m sorry it didn’t come years sooner. I’ve been missing out on an amazing dessert – rich and creamy, loaded with flavor, and absolutely worthy of being deemed comfort food.

What I failed to realize during my unofficial boycott of rice pudding is that it’s very much a dessert version of risotto. I happen to love risotto, it’s one of my favorite dishes. Rice pudding uses the same basic premise as risotto, but instead of broth, you use water, milk, and cream to achieve a creamy, pudding-like consistency with the rice. Ah, decadence, one of my favorite things. Once you add your flavors of choice – here we have bourbon, raisins, vanilla, and cinnamon – this dessert reaches an entirely new level. You can eat it warm, room temperature, and chilled, which also makes it very versatile when serving to company. I tried it at all three stages and can honestly say I enjoyed each one, and don’t really have a favorite. It has a creamier consistency when warm, and then firms up a bit as it cools, so go with whatever your personal preference is.

The flavor combinations here are virtually limitless, although it seems that cinnamon and raisins are fairly traditional. I couldn’t help but to soak the raisins in bourbon; after doing so in other recipes, I’ve found that it gives a nice extra kick of flavor.

Do you have a favorite type of rice pudding?

Cinnamon-Sugar Rice Pudding with Bourbon-Soaked Raisins

Yield: 6 to 8 servings

Prep Time: 5 minutes | Cook Time: 1 hour 10 minutes

¾ cup raisins
3 tablespoons bourbon
2 cups water
1 cup medium-grain white rice
¼ teaspoon salt
2½ cups whole milk
2½ cups half-and-half
2/3 cup granulated sugar
1½ teaspoons vanilla extract
1 teaspoon ground cinnamon

1. Combine the raisins and the bourbon together in a small saucepan and bring to a simmer over medium heat. As soon as it reaches a simmer, remove from heat, cover, and set aside.

2. Bring 2 cups water to boil in large, heavy-bottomed pot (at least 3 quarts). Stir in the rice and salt; cover and simmer over low heat, stirring once or twice until the water is almost fully absorbed, 15 to 20 minutes.

3. Add the milk, half-and-half, and sugar. Increase the heat to medium-high to bring to a simmer, then reduce heat to maintain simmer without boiling. Cook uncovered, stirring frequently, until the mixture starts to thicken, about 30 minutes. Reduce heat to low and continue to cook, stirring every couple of minutes to prevent sticking and scorching, until a spoon is just able to stand up in the pudding, about 15 minutes longer.

4. Remove the pot from the heat and stir in the raisins (with any extra bourbon), vanilla extract, and cinnamon. Serve warm, at room temperature, or chilled. (It can be covered with plastic wrap on the surface of the pudding and then refrigerated up to 2 days.) You can stir in some extra milk if reheating it, to achieve the original creamy consistency, if you’d like.

Recipe Notes:

- You can omit the bourbon if you don’t wish to use liquor. Simply add the plain raisins to the pudding when directed in the recipe.

- You can completely omit the raisins if you don’t like them. Feel free to substitute another dried fruit if you wish, or leave out entirely.

(Recipe adapted from Cook’s Illustrated)

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How to Make Sushi at Home: Sushi Rice & The California Roll

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After five years of suffering through some awful food allergies, I was re-tested (3 years ago now) and given the all-clear. Amazingly, I had outgrown the rash of food allergies that I had somehow “grown into” during my mid-20′s. Having been allergic to peanut butter and nuts for those five years, the first way I celebrated was with a spoonful of peanut butter, and then a couple of days later my Chief Culinary Consultant presented me with some Reese’s BIG Cups (drool). Next on the list (to celebrate no longer having to avoid seafood) was to have my first sushi experience. I was hesitant at first, and I wasn’t sure if I would like it. My CCC suggested giving it a try with some cooked seafood, such as shrimp tempura. I took his advice, and it was love at first bite. I never thought I would like sushi, and then found myself craving it at times. Isn’t it awesome how our taste buds can surprise us every now and then?

A little over a year ago I started talking about wanting to learn how to make sushi at home. When you order sushi, it always comes out looking so perfect and pretty, it seemed that doing it at home was just out of reach. However, my sister surprised me last Christmas with a sushi class. We went (about a year ago now!) and learned about sushi rice, as well as how to make a number of different popular rolls, including California rolls, tuna rolls, and dynamite rolls. I ate the California rolls before I thought to take a picture, but below are the tuna and dynamite rolls from our class, courtesy of a cellphone camera:

Amazingly, after we took that class, I didn’t use what we learned at home until now! Shame on me! However, after making everything at home, from the sushi rice to the rolls, I was reminded of how easy it really is, and how much fun you can have making your own varieties. My hope is, through the step-by-step tutorial below, to break down the mystique of sushi so you feel comfortable and confident enough to try it at home. I think it would make for a great Valentine’s Day dinner in, as well!

A couple of notes on the recipe below:

  • I found the sushi rice, the unseasoned rice wine vinegar, and the nori sheets all in the Asian aisle of my local supermarket. If you can’t find it at your regular grocery store, you might need to try an Asian grocery in your area.
  • The recipe for the rice looks long, but don’t be intimidated – it’s just very thorough. The whole process from beginning to end takes less than 40 minutes.
  • When it comes to making sushi, practice definitely makes perfect. The more you make it, the better feel you will have for the rolling and cutting. I’ve made it twice this week, and it’s amazing how much prettier my second set of rolls looked versus the first! (Incidentally, the sushi you see pictured here was the first batch.)

What’s your favorite type of sushi, and have you ever made it at home?

California Rolls (including Sushi Rice)

Yield: 7 rolls

Prep Time: 45 minutes | Cook Time: 20 minutes

For the Sushi Rice:
2¼ cups sushi-grade rice
2¼ cups water
5 tablespoons unseasoned rice vinegar
1½ teaspoons sea salt
2 tablespoons granulated sugar

For the California Rolls:
1½ cups crabmeat (7 ounces) or 7 sticks faux crabmeat
Fourteen ½-inch-square, 4-inch-long cucumber sticks
½ pitted large avocado, cut into 14 long sticks and peeled
Toasted white sesame seeds, to garnish
7 half-sheets nori
6 cups prepared sushi rice (the entire yield from the recipe above)

1. Make the Sushi Rice: Pour the rice into a fine-mesh strainer, large enough so you can freely toss and turn the grains. Have at hand a larger bowl into which the strainer can easily fit and fill it with cold tap water. Pour the rice into the strainer, then lower the strainer into the large bowl so that the water covers the rice. With both hands, gently rub, turn, and toss the rice. Do not press the grains too hard against the strainer or against one another, or the fragile grains may break. The water will instantly turn milky white, so remove the strainer from the large bowl, discard the water, and refill the bowl with fresh cold water. Return the rice-filled strainer to the bowl and repeat. On the second rinsing, the water will look only slightly milky. Repeat twice more. When you have finished, the water will be almost clear, but it will not reach 100% clarity. Drain the rice and let it sit in the strainer for 10 minutes.

2. Transfer the rice to a heavy-bottomed pot that is deeper than it is wide and has a heavy, tightly fitting lid, add the water, and let it sit for 20 minutes.

3. Set the rice over medium heat and cook, uncovered, until the water has nearly absorbed the rice, about 10 minutes. Quickly reduce the heat to very low, cover the pot with the lid, and cook until the rice is plump and cooked through, another 10 minutes. The rice should now be completely transparent. If you see any dry, very white-looking grains, sprinkle a little warm water over the dry spots and cook another couple of minutes or so over very low heat. During the cooking, never stir the rice.

4. After confirming that all the rice grains are transparent, immediately put the lid back on before the built-up steam can escape. Turn off the heat and let the rice stand for 5 minutes.

5. While the rice is cooking, put the rice vinegar, salt, and sugar in a bowl and stir with a whisk until the sugar and salt are almost dissolved.

6. If you are using a wooden sushi tub and wooden paddle, soak them in a bath of cold water for half an hour while the rice is cooking. Drain the water and wipe the tub and paddle with a dry kitchen towel. Other bowls made of metal, glass, or porcelain can be substituted.

7. Transfer the steaming hot cooked rice all at once to the bowl. Quickly and gently break up the rice, crisscrossing it with the side of your paddle. Pour the prepared vinegar dressing evenly over it and, with the paddle; break up the lumpy clumps and turn the rice over, working one area at a time. Repeat once or twice until you can tell by looking that the vinegar dressing is roughly distributed throughout the rice.

8. Push the rice toward one side of the tub. Hold the paddle horizontally and rapidly move it back and forth with many small strokes. Work on the remaining areas of the rice one at a time in the same way, until you have moved all of the rice to the other side of the tub. Rotate the tub or bowl 180 degrees and repeat the process. The whole procedure should take about 2 minutes.

9. With a hand fan or with a magazine or folded newspaper, fan the rice for about 30 seconds. Let the sushi rice cool to a temperature of 104 degrees F before using, covered with a moist kitchen cloth to prevent it from drying out.

10. Make the California Rolls: Line up all the filling ingredients (crabmeat, cucumber, avocado, and sesame seeds) on a tray along with the sushi rice and half-sheets of nori, stacked up in a closed sealable plastic bag. Have at hand a small bowl containing 1 cup of cold water with 2 tablespoons of rice vinegar for moistening your hands and a moistened clean cloth. Open up your bamboo rolling mat and wrap it tightly in plastic wrap. Have a well-sharpened cutting knife at hand.

11. Place one half-sheet of nori, shiny side down, on the rolling mat with a long side facing you. Moisten your hands slightly with the vinegar water and pick up the sushi rice (a little less than a cup – about the size of a baseball), forming into a roughly egg-shaped ball without squeezing. Place the rice ball on the nori, ½ inch from the upper far left edge of the nori. Spread the rice evenly to the right, leaving ½ inch of the far end of the upper end of the nori uncovered. Using your fingers, spread the rice towards you, until you have covered the whole area (except for the ½ inch at the top). Sprinkle the surface of the rice evenly with 1 tablespoon of white sesame seeds to form an outer coating for the roll.

12. Flip the rice-covered nori sheet over onto the rolling mat, lining up the bottom edge of the mat and the nori sheet evenly. The nori is now on top of the rice. Arrange the crabmeat across the nori from left to right, one-quarter of the way up the side nearer you. Place two sticks of cucumber over the crabmeat and then two sticks of avocado on top of the cucumber sticks.

13. To roll, lift up the bamboo mat near you and fold it over the fillings. As you roll and the bamboo mat reaches to the surface of the nori, pull back the edge of the bamboo mat (so that you do not roll it into the sushi) and continue to roll tightly until the whole roll is completed, leaving the seam down the roll. Now place the bamboo mat over the roll, hold it securely to firm it up, and square of the edges slightly. Unroll the rolling mat.

14. To cut the roll into six equal pieces, first cut across the center with a sawing motion, not pushing down too hard, then cut each half-roll into thirds, wiping the blade of the knife with the moist cloth to remove the rice residue when necessary.

Serve the rolls with a spicy mayonnaise, soy sauce, or wasabi. You can prepare this roll several hours in advance. For short-term storage, wrap each uncut roll in plastic wrap, put it in a sealable container, and store it in a cool, dry, dark place. Or for longer-term storage, refrigerate it in the vegetable bin.

(Recipe adapted from The Sushi Experience)

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Chubby Hubby Rice Krispies Treats

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Do you remember the amazing Chubby Hubby Truffles from a month or so ago? The truffles that I fashioned after my favorite ice cream of all time – Ben & Jerry’s Chubby Hubby? For those of you who may not have heard of it, Chubby Hubby consists of vanilla ice cream chock full of peanut butter-filled, chocolate-covered pretzels. It got me through college, and I still can’t get enough of that flavor combination to this day. Given how much I loved the truffles, and how much you all said you loved the truffles, I started brainstorming about other things that I could put a chubby hubby spin on and came up with these peanut butter-pretzel Rice Krispies treats topped with chocolate. Talk about addicting!

Regular Rice Krispies treats get some peanut butter added to the melted marshmallows, and then in place of some of the Rice Krispies, you add pieces of crushed up pretzels, and I threw in some peanut butter chips for even more peanut butter flavor. Then, of course, they are topped with chocolate. If you want to up the chocolate factor, you could always throw some chocolate chips in with the peanut butter chips (or swap them). I think these have an awesome balance of all three flavors, and can’t stop eating them. Although that’s not necessarily surprising since I am a huge fan for Rice Krispies treats and am always a sucker for any fun variation on the classic recipe.

Do you have a favorite version of Rice Krispies treats? I always love finding new varieties!

One year ago: Banana Cupcakes with Vanilla Pastry Cream
Four years ago: Homemade Gnocchi

Chubby Hubby Rice Krispies Treats

Yield: 24 treats

Prep Time: 15 minutes

3 tablespoons unsalted butter
1 (10.5 ounce) bag miniature marshmallows
½ cup creamy peanut butter
4 cups Rice Krispies cereal
2 cups crushed pretzel pieces
½ cup peanut butter chips
2 cups semisweet chocolate chips

1. Grease a 9×13-inch baking dish; set aside.

2. Melt the butter in a large saucepan over low heat. Add the marshmallows and stir until completely melted. Remove from heat.

3. Off the heat, add the peanut butter and stir until completely melted and smooth. Add the Rice Krispies cereal, pretzel pieces and peanut butter chips, stirring gently until all dry ingredients are coated. Turn the mixture into the prepared baking dish and press it into the pan, creating an even top.

4. Microwave the chocolate chips on 50% power in 30-second intervals, stirring after each, until completely melted and smooth. Pour the chocolate over the treats and spread in an even layer with an offset spatula. Let cool at room temperature until set, about 1 hour. (You can also refrigerate the treats for about 30 minutes to speed up the process.) Store leftovers at room temperature in an airtight container.

(Recipe adapted from Cookies and Cups)

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Turkey, Mushroom & Wild Rice Soup

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Tomorrow is Thanksgiving and if your dinner is anything like ours, come Friday you have multiple plastic containers in the refrigerator packed full of leftover turkey. That’s after you sent everyone home with a generous amount on Thursday. The easiest thing to do with the leftovers is to rock some sandwiches (and after making a huge meal the day before, easy is where it’s at), but there are a ton of other quick and creative meals you can make with the leftovers. So today and Friday will be dedicated to helping you use up those leftovers in delicious ways. Not only is this soup amazing, but you can easily freeze it for all of those cold winter days ahead.

This soup takes very little effort since you use the already-cooked turkey, so all you need to do is slice/chop the mushrooms, onion and garlic, which doesn’t take more than 10 minutes. Get everything going on the stove and then settle in to make your wish list for Santa while it simmers :)

What is your favorite thing to do with leftover turkey after Thanksgiving??

One year ago: Cranberry-Walnut Rolls
Two years ago: Chocolate-Pistachio Biscotti

Turkey, Mushroom & Wild Rice Soup

Yield: 6 servings

Prep Time: 20 minutes | Cook Time: 1 hour

1 tablespoon olive oil
8 ounces cremini mushrooms, sliced
1 cup chopped onion
4 garlic cloves, minced
6 cups turkey or chicken broth
¾ cup long grain wild rice
1 bay leaf
4 cups cooked turkey, cut into bite-size pieces
¼ cup chopped parsley
Salt and pepper to taste

1. Heat oil in a large pot or Dutch oven over medium high heat. Add the mushrooms and onions and cook, stirring occasionally, until softened, 6 to 7 minutes. Add the garlic and cook for about 1 minute, stirring.

2. Add the broth, rice, and bay leaf, cover and bring to a simmer. Reduce heat to medium low, add the turkey, and simmer until the rice is cooked through and tender, about 45 minutes. Remove and discard bay leaf then stir in parsley, salt and pepper and serve.

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