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Archive for October, 2009

Chocolate, Peanut Butter Fudge Rice Krispie Treats

I knew I wanted to make original rice krispies to use up the rest of the box. But I’ve made those several times before, so I started looking for some kind of topping to make them fancier. After some serious searching, I found probably the richest, unhealthiest, tastiest toppings for rice krispies ever created. My regular rice krispies were topped by…peanut butter fudge. It was so easy making in the microwave too. I’m glad I had a BIG bowl, because if I had used anything smaller than the blue bowl, I would have had peanut butter mess all over my microwave. I had no clue how much powdered sugar to use because I cut the recipe in half, but I think I ended up using a little less than 2 cups. So so good and perfect for covering half of my rice krispies. The blogs I were looking at (my first kitchen and joy the baker) went on to make a chocolate fudge to go on top of that. I decided that was just too much, so I made a chocolate ganache to spread on top. I was inpatient, so my fudge wasn’t totally solid, so spreading the ganache was a little difficult. But I made it work to create some damn good rice krispies! πŸ™‚

Peanut Butter Fudge Treats (Joy the Baker)

Rice Krispies Treats

3 tablespoons butter or margarine
1 package (10 oz., about 40) regular marshmallows or 4 cups miniature marshmallows
6 cups Rice Krispies Cereal (or any puffed rice cereal)

In large saucepan melt butter over low heat. Add marshmallows and stir until completely melted. Remove from heat. Add Rice Krispies cereal. Stir until well coated. Using buttered spatula or wax paper evenly press mixture into 13 x 9 x 2-inch pan coated with cooking spray. (You may want to line your pan with parchment paper or waxed paper large enough to have flaps hanging over the sides. This will make it easy to pull the giant block of goodness out of the pan when it’s done. If you do this, be sure to also butter the paper so the treats will not stick) Cool. Make Peanut Butter Fudge.

Peanut Butter Fudge
recipe from Alton Brown

1 cup butter, plus more for greasing pan
1 cup peanut butter
1 teaspoon vanilla
1 pound powdered sugar

Microwave butter and peanut butter for 2 minutes on high. Stir and microwave on high for 2 more minutes. Add vanilla and powdered sugar to peanut butter mixture and stir to combine with a wooden spoon. Pour over the Rice Krispy treats in the pan and spread evenly. Let cool in the fridge while you make the Chocolate Fudge.

Easy Chocolate Fudge (didn’t make)

2 Tbsp butter
2/3 cup evaporated milk
1 2/3 cups sugar
1/2 tsp salt
2 cups miniature marshmallows
1 1/2 cups semisweet chocolate chips
1 tsp vanilla

Combine butter, milk, sugar, and salt in a saucepan over medium heat. Bring to a boil; cook 4 to 5 minutes, stirring constantly. Remove from heat. Stir in marshmallows, chocolate, and vanilla,. Beat for about 1 minute, or until marshmallows melt and mixture is thoroughly combined. Pour over peanut butter fudge, spread evenly and place in the fridge to harden and cool. Cut into 1-inch pieces or smaller and serve.


French Onion Soup

It was a cold and rainy day, perfect for making some French onion soup. I followed (what I hope was) Julia Child’s recipe that I found on a blog called Grantinee. I cut the recipe in half, used two yellow onions, left out the cognac, and used shredded gruyere and parmesan for the top. It was so simple and delicious! Definitely worth the wait. πŸ™‚

Cooookies and cream cheesecake brownies

Brownies are good. Cheesecake is good. Oreos are good. But all three together? “Scrum-didily-dumptious!” (as stated by Jacob). I followed BEB’s recipe exactly, and baked these babies for maybe 31-33 minutes. I wasn’t really sure how to swirl the cheesecake mixture, because it seemed like way too much, but they turned out perfect. My only note is that I didn’t use every bit of the cream cheese, but I should have. Oh well, I’ll just have to make them again!

AMAZING chicken marinade and butternut squash

I made chicken using RZ’s amazing chicken marinade today, and cooked it in the skillet with some chicken stock to make steam. I marinated for about 18 ish hours. The chicken was moist and delicious, and the only thing I would do differently would be to pound the chicken a tiny bit so there isn’t a part that’s thicker. Very simple and fast, but it had tons of flavor!

On the side, I roasted some butternut squash. I cut the pieces really small, and roasted it with EVOO, S&P for 30 ish minutes around 400-420 degrees. I tried mashing it with butter and a little honey, and it was pretty yummy. πŸ™‚ Yay for trying new vegetables!

Croque Madame from RR

Wow this was really really good! I just made one sandwich, but only made 1/4 of the sauce and it was the perfect amount. I just eye-balled most of it, and I probably added a little extra dijon. I gave the ham and swiss a head start by putting it in the microwave for a little bit. I can’t wait to make this again for Jacob!

Made this a second time for me and Jacob. I used 1/2 of the sauce recipe, but it would have been nice to have a little bit more. In a perfect world, the egg would have been cooked a little less, but I’m no expert on egg done-ness. I used my KA wheat bread, which I’m not too crazy about. Maybe just the fact that it’s 100% whole wheat. And it flattened out. And it’s harder on the edges because of my crazy pans. Next time, I’m going to try Ina’s recipe for a Croque Monsieur. It has a gruyere/parm cheese sauce, and dijon on the sandwich. Also, it’s baked and broiled.

Even though my latest attempt wasn’t the best in the world, it was still good and plenty satisfying. And it made a nice picture!

Salmon cakes and eggplant dip, milky way rice krispies

To use up the rest of the salmon, I decided to make Ina’s salmon cakes. They were a lot of work but so so yummy. πŸ™‚ I followed the recipe exactly except I didn’t have the yellow bell pepper. We pan-fried half of the mix and froze the other half for next week. Some reviews said it needed a sauce, so next time I might make a remoulade. It didn’t even need a sauce though, it was so moist and delicious.

I also made Ina’s eggplant dip, but made a few revisions suggested by a blog called Cheap Healthy Good. The page was called love and an eggplant. It was really really good considering it was a dip made entirely of vegetables! We dipped pita chips in it.

Over the weekend, I wanted to make a dessert using the Milky Way minis we have. I went with milky way rice krispies from RZ. I ended up using 9 or 10 minis, a good handful of milk chocolate chips, and more than 1/4 cup butter. I mixed that with probably 2+ cups rice krispies. I probably could have added more rice krispies, but it was so addicting and good that I didn’t even feel like spending any more time stirring, I just wanted to eat it!

Piggy in a blanket

To use up the last 3 hot dogs leftover from this summer and my amazing auntie anne’s pretzel dog experiments, I made pigs in a (homemade) blanket. I used the Pigs in a Blanket (from scratch) recipe, and cut it in half. Followed the recipe exactly, and they turned out very yummy. Kind of a biscuit texture. Next time, I’d roll the dough thinner, so it’s as thin as crescents you get from the package. I’d also try to mix the dough less, to see if that makes any difference in the texture. After looking online, most crescent roll recipes have yeast. I wonder how much of a difference it makes? None of those recipes have cheese in them though. =)

I served with frozen waffle fries (I’ve been having such a craving!) and salad and homemade ranch.