rice krispie treats are very simple.  just follow the directions on the box of rice krispies and for the love of all that is sweet and ooey gooey: do NOT, under any circumstances microwave your ingredients.  always melt them low and slow on your stovetop.  if you use the microwave, the texture is all wrong and you end up with hardened rice krispies that are difficult to eat.

here’s what you need:

• 6 c rice krispies
• 1 bag mini marshmallows
• 3 tbsp butter
• 1 tsp vanilla

1. in a large saucepan (i use my soup pot), melt your butter.  add marshmallows and vanilla, stir until completely melted.
2. add rice krispies, stir until evenly coated.
3. pour into a greased 9×13″ pan, pressing in with waxed paper or a nonstick spatula.

pictured above is a variation that i like to make.  follow the directions above, but add 1/2 c peanut butter when you add marshmallows and vanilla.  I top mine with 1 1/2 c melted semi-sweet chocolate chips, melted with 1 1/2 tbsp butter.  (you can melt this in the microwave at 30 sec. intervals, stirring constantly.)  spread chocolate mixture over the top of the rice krispie treats.

there are also a ton of variations out there for making rice krispie treats.  some people enjoy the fruit flavored marshmallows, others use cocoa krispies, while others use cheerios.  the possibilities are endless and the recipe is so simple, it should be easy to find your favorite flavor combination.

enjoy!

ever since i was a little girl i have been fascinated with chocolate and cooking.  this was one of my first “signature” recipes found in the “alpha bakery children’s cookbook” published by gold-medal flour.  i remember saving up the upc’s off the bottom of flour bags and sending them away with a check for shipping and handling.   it was a very exciting day when that cookbook arrived!

my favorite recipe from the book is below.  the recipe can easily be doubled to go in a 9×13″ pan.  (9×13″ pan = more gooey center brownies!)

• 1/4 c margarine or butter
• 6 oz. semi-sweet chocolate chips
• 3/4 c sugar
• 2/3 c of gold medal all-purpose flour
• 1/2 tsp vanilla
• 1/4 tsp salt
• 2 eggs
• 1/2 c chopped nuts, if you like
• 1/2 c semi-sweet chocolate chips, if you like

1. pre-heat oven to 350°.
2. grease the bottom only of a 8″ square pan, with shortening.
3. heat margarine and chocolate chips in the microwave on a low heat, stirring constantly until melted.
4. stir in remaining ingredients with a wooden spoon until smooth.
5. stir in nuts and chocolate chips (optional).  i find that the brownies are too rich with the additional chocolate chips and nuts are a taste preference.  the brownies are good if they are boy ones or girl ones.  haha, mom!
6. spread in pan with a rubber spatula.
7. bake until center is set, about 30 min.  store brownies in a tightly covered container.

enjoy!

valentine’s day was yesterday. it was our first as a married couple! to commemorate the day, i baked my hubby a heart-shaped german chocolate cake, one of his favorite desserts.

source

cake

• 1 4 oz. package baker’s german’s sweet chocolate
• 1/2 c water
• 2 c flour
• 1 tsp baking soda
• 1/4 tsp salt
• 1 c butter, softened
• 2 c sugar
• 4 eggs, separated
• 1 tsp vanilla
• 1 c buttermilk

1. preheat oven to 350°. cover bottoms of 3 9″-round cake pans with wax paper; grease sides of pans (i used pam with flour in it).
2. microwave chocolate and water in large microwaveable bowl on high 1 1/2 – 2 min. or until chocolate is almost melted, stirring after 1 min. stir until chocolate is completely melted.
3. mix flour, baking soda and salt; set aside.
4. beat butter and sugar in large bowl with electric mixer on medium speed until light and fluffy. add egg yolks, 1 at a time, beating well after each addition. blend in melted chocolate and the vanilla. add flour mixture alternatively with the buttermilk, beating until well blended after each addition.
5. beat egg whites in small bowl with electric mixer on high speed until stiff peaks form. gently stir into batter. pour evenly into prepared pans.
6. bake 30 min. or until toothpick inserted in centers comes out clean. immediately run small metal spatula around cake layers. cool in pans 15 min; remove layers from pans to wire racks. remove wax paper. cool cake layers completely. spread coconut-pecan filling and frosting between cake layers and onto top of cake.

coconut-pecan filling and frosting

• 4 egg yolks
• 1 can (12 oz.) evaporated milk
• 1 1/2 tsp vanilla
• 1 1/2 c sugar
• 3/4 c butter
• 7 oz. coconut
• 1 1/2 c chopped pecans

1. beat egg yolks, milk and vanilla in large saucepan with whisk until well blended. add sugar and butter; cook on medium heat 12 min. or until thickened and golden brown, stirring constantly. remove from heat.
2. add coconut and nuts, mix well. cool.

enjoy!