Easter Springtime RICE KRISPIES® TREATS™

Snap, Crackle, Pop!!! Springtime themed and flavored RICE KRISPIES® TREATS™ to enjoy anytime of the year using Chocolate Rice Krispies™, even the Fruity Rice Krispies™ offers delightful brightly springtime colored treats also. Basic recipe to make these simple easter/Springtime Rice Krispie Treats using just the right ratio of butter, marshmallows, and rice which can easly be adapted to the specialty treats listed below with a simple cookie cutter, added flavoring, or some molding. Best Basic Ingredients 6 tablespoons salted butter, (cut into small pieces) 16 ounces Kraft Jet-Puffed Marshmallows 7 cups Kellogg's Rice Krispies Cereal #4 Variation: COTTON CANDY KRISPIES ½ stick butter (4 tablespoons) 2 packages Malvi Cotton Candy Marshmallows 1 package Three Tarts Vanilla Bean Marshmallows 5 cups Rice Krispies More Cute Easter Rice Krispie Treat ideas Ooey-gooey, rich, and chewy treats with white chocolate drizzle, pastel fruit marshmallows, and spring sprinkles from Norine's Nest, or even try these fruit-flavored cereal rings, such as Froot Loops, from The Food Network to aquire the same colorful concept. Chocolate Easter Rice Krispie Treat cake from Annie’s Noms. Rice Krispie Nests with mini Chocolate eggs. "Grassy" look may be created with a green tinted frosting The prettiest cereal Treat Cake using a Tupperware Jello Mold is from The Novice Chef. Note: You can also use a Lamb Cake Mold also as mentioned in the previous post Use plastic eggs to create Rice Krispie Eggs from Passion for Savings. Easy oval shaped [cookie cutter] Easter Egg Treats with Pastel M-M's from This N’ That with Olivia or you could just create a large Cross for easy display also if you do not want to cut out smaller shapes. PINTEREST offer tons more colorful suggestions. https://howtomakecerealtreats.com/20-easter-rice-krispie-treats/ View the results from the 20 recipes taste tested to find the BEST Rice Krispie Treats Click photo to enlarge

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Lemon Pudding Poke Cake

A easy cheat for a tangy springtime dessert or maybe even Easter.Note" You are substituting the cake box ingredients with these ingredients and baking the cake as normal. What is a poke cake? Simple – bake a cake, poke it full of holes, and then pour something (sweetened condensed milk, jellies, pudding, curd, Jello etc...) over the cake and let it seep into the holes that you poked. Ingredients 1 (18 ounce) lemon cake mix 3 egg whites 1 ⅓ cups water ⅓ cup vegetable oil 2 cups cold milk 2 pkg. (3 ounce) Instant Lemon Pudding mix 8 oz. Cool Whip topping (optional) Directions Mix cake mix, egg whites, water and oil for the cake batter THEN bake as directed on package in 13x9-inch baking pan. Note** you will want your cake to spring back when lightly pressed so do not overbake. Remove from oven. As soon as you remove it from the oven, poke holes all over the cake with the end of a wooden spoon. Holes should be at 1-inch intervals. Pour milk into large bowl. Add dry pudding mixes. Beat with wire whisk 2 minutes. Immediately pour about half of the thin pudding mixture evenly over warm cake and into holes to make stripes. Let remaining pudding mixture stand until slightly thickened. Mix remaining thickened pudding with 1/2 container of Cool whip topping and Spoon over top of cake, swirling to "frost" cake. Refrigerate at least 1 hour or until ready to serve. Store in refrigerator. Lemon Cake Variations Image source: Lemon Curd Poke Cake from FaithfullyGlutenFree Frost and serve with Lemon Pie Filling and only use 1 box of pudding mix for filling in holes. White cake mix and Lemon Jello filled into the holes, then a Lemon Pudding layered with cool whip for the traditional Jello Poke Cake. Jell-O Lemon Bars using a cake mix and lemon gelatin from SixSistersStuff And Last but not least Your basic Jello Lemon Pudding Cake -w- Lemon Glaze or A Lemon Cake to Die for! Also check out this Lemon Pudding Cake Goodness and video from TheWhoot Thanks For Visiting

No-Bake Peanut Butter Caramel Bars

8 Ingredients is all you need for this little twist on the typical No Bake Cereal Peanut Butter Bar Ingredients 6 Cups Rice Chex Cereal 1-1/4 Cups Roasted, Salted Peanuts, chopped 1 Cup Brown Sugar 1 Cup Corn Syrup 1 Cup Creamy Peanut Butter 1 Tablespoon Pure Vanilla Extract 1 teaspoon Salt 6 oz Milk Chocolate Chip Directions Line a 9-inch x 13-inch baking pan with parchment paper, and set it aside. In a large bowl, gently combine the Rice Chex and chopped peanuts. Set aside. In a 4-cup measuring cup, stir together the corn syrup and brown sugar. Microwave on high for 2 - 3 minutes, or until the mixture is bubbly. Stir in the peanut butter, vanilla extract, and salt until everything is fully blended. Pour the mixture over the cereal and nuts, and gently stir to evenly coat. Pour the caramel-coated cereal mixture into the prepared pan. Gently spread it out and press evenly into the pan. Let cool to room temperature. Melt the chocolate chips in a microwave-safe bowl and drizzle the melted chocolate over the top of the bars. Let the chocolate harden, then cut into bars. Store the bars in an airtight container. Thanks For Visiting

Easter Lamb Cake Mold

I’ve been wanting to make this traditional 3-d lamb cake for Easter.... but after reading a few reviews i may have to create a 3-D Rice Krispy Lamb Cake instead... If your feeling confident and adventourous Read on... They need to be more dense OR they need to be spongey/bouncy. Cake mix cakes are too light.  "Due to the nature of the cake and the fact that it has to support more of its own weight, regular cakes recipes are a bit too crumbly for lamb cakes. Lamb cakes have to be somewhat dense and stiff so they don’t fall apart! I suppose in theory you could bake a chocolate cake in half a lamb mold and serve it on its side, but presentation is definitely an aspect of the traditional cake, and seeing them sitting up on their own is part of the “magic.” Btw — if you fill up the cast iron lamb cake mold enough so that the cake COMPLETELY fills the mold when baked it still oozes out even though the rising cake does not lift the top of the mold. If you just fill to the top of the front of my mold the cake doesn’t quite fill out the back, which makes for a shallow, tippy lamb. You really kind of have to mound up the cake batter in the front of the mold and then put the back part on (which is where thicker batter is useful) if you want a fuller, more stable lamb More information (and lots of links and recipes to click)here and here, including Cream Cheese Pound Cake Recipe.  http://www.midcenturymenu.com/category/desserts/lamb-cakes-frostings/ http://www.midcenturyeveryday.com/2017/05/its-lamb-cake-time/           http://www.midcenturymenu.com/2016/03/complete-lamb-cake-tutorial-with-tricks-tips-and-tested-vintage-recipes-plus-lamb-cake-easter-giveaway/ http://www.midcenturymenu.com/2012/03/10-tips-for-the-perfect-retro-easter-lamb-lambie-cake/ My aunt made one of these for me in 1963. She used a star-shaped cake decorator tip to make wooly-looking lamb fur. And she made lots and lots of spring flowers and grass out of frosting that created a bed for the lamb. It was amazing! Adapted from http://4real.thenetsmith.com/forum_posts.asp?TID=27216&PN=1 and http://www.midcenturymenu.com/2012/03/10-tips-for-the-perfect-retro-easter-lamb-lambie-cake/ Thanks For Visiting

BEST Salted Caramel Sauce

A few things I’ve learned about making salted caramel sauce [the hard way]: There is a sliding scale of acceptable caramel flavor. From the very light in color and, in my opinion, light on taste to the almost burnt, dark, sultry caramel that I prefer. The final taste will depend on when you add the butter to stop the cooking process. The caramel pictured in this post is that middle ground – universally accepted as a delicious, well-prepared caramel. I added the butter when the sugar had just turned amber in color and you could smell the cooking caramel but it did not have even a hint of a burning smell. My favorite caramel is cooked just a little bit longer (only another 15 to 20 seconds or so) and I add the butter when the sugar turns a deeper, rich amber color and there is just the slightest hint of burning scent when you waft the vapors (just like they taught in middle school chemistry). I have burned more caramel using a thermometer than I have using the senses God gave me, thus I dispense with the thermometer. I suggest you do the same. It’s just one extra dish to wash…unless you are trying to make candy (soft ball or hard crack) to which process a thermometer is essential. Have your butter and heavy whipping cream at room temperature. If you add a cold liquid to the hot sugar, it will seize up and you won’t be able to recover it.If you have a gas stove that delivers consistent, even heat, then feel free to whisk your sugar as it melts (as per the Brown Eyed Baker), but if you are cooking on an induction stovetop like me, then I find it best to refrain from whisking. Honestly cooking caramel on a gas stove is so much easier. Sigh. Some day. Be sure to whisk in the fleur de sel IMMEDIATELY after the cream otherwise it won’t completely incorporate. I also can taste the difference between Maldon’s Fleur de Sel and regular sea salt. I think it’s worth the splurge! 🙂 The Golden Rule of caramel making is DON’T WALK AWAY. Stand your ground at the stove. Don’t let your cat pester you into feeding her or your husband ask you to look at something. Your caramel focus will be broken and something will go horribly wrong. I know. These things happen. Warm, simple and sweet, this sauce is the perfect topping on ice cream,  cakes, cookies, and sweet breads. Yield: makes 1 pint Time: 20 minutes Basic Ingredients 1 cup heavy cream 1 1⁄2 cups sugar 2 1⁄2 tbsp. unsalted butter 1 tsp. kosher salt Instructions In a medium saucepan, combine the cream with the butter and salt. Place over medium heat, and cook, stirring, until the butter has melted, 3 to 4 minutes. Remove the pan from the heat and keep warm. In a small saucepan, heat the sugar with 1⁄4 cup water over high, and cook, stirring occasionally, until the color of dark amber, about 8 to 10 minutes. Remove the pan from the heat and then pour the warm cream into the caramel. Stir until the caramel dissolves, and then serve or let cool completely. Store cooled caramel in an airtight container in the refrigerator for up to 2 weeks. Also visit... "AmericanHeritageCooking" for another easy recipe and tips Thanks For Visiting

No Bake Pastel Marshmellow Goodies

Easter Cross Bars, Cathedral Cookies, or simply Easter Marshmellow Bars. Whatever you name them these are ooey and gooey goodness anytime of the year!

Carrot Cake Cookies with Cream Cheese Frosting and Tips

Ingredients 1 1/2 cups (213g) all purpose flour 1/2 tsp baking soda 1/4 tsp baking powder 1/4 tsp salt 1 tsp ground cinnamon 1/4 tsp ground ginger 1/8 tsp ground nutmeg 1/2 cup (4 oz) unsalted butter, softened 1/2 cup (106g) granulated sugar 1/4 cup (55g) packed light-brown sugar 1 large egg 1 tsp vanilla extract 1 cup (118g) finely grated carrots Chopped pecans or cinnamon , for decoration (optional) Frosting 5 oz cream cheese , softened (don't over-soften it) 6 Tbsp (3 oz) butter, softened 1/2 tsp vanilla extract 2 cups (220g) powdered sugar Instructions Preheat oven to 350 degrees. In a mixing bowl whisk together flour, baking soda, baking powder, salt, cinnamon, ginger and nutmeg for 20 seconds, set aside. In a larger bowl, blend together butter, granulated sugar and brown sugar until creamy. Blend in egg and vanilla extract. With mixer set on low speed, add half of the flour mixture and mix just until combined, then mix in carrots, then mix in remaining 1/2 of the flour mixture just until combined. Scrape sides and bottom of bowl with a spatula to make sure everything is properly incorporated. Since the dough is pretty wet here (it won’t resemble your typical chocolate-chip cookie batter), you’ll want to chill the dough before baking it. It never firms up as much which is what will give you the soft cake-like cookies, but the chilling helps to keep the dough from spreading too much. Scoop dough out with a medium 1 1/2 Tbsp cookie scoop and drop onto baking sheets lined with silicone liners, spacing cookies 2-inches apart.  Bake in preheated oven until set (they should still be soft to the touch though), about 11 - 12 minutes. You want to err on the side of slightly underbaked cookies to keep these soft and cake-like. Cool on baking sheet several minutes then transfer to a wire rack to cool. After 5 - 10 minutes of cooling on rack finish cooling completely in an airtight container so they don't dry. Once cool, frost with cream cheese frosting and top with pecans if desired. For the frosting: In a mixing bowl fitted with the paddle attachment, whip together butter and cream cheese until light and fluffy. Mix in vanilla and powdered sugar and whip again until light and fluffy (if slightly runny chill in freezer about 5 minutes then mix one last time).  If doing the carrot decoration set aside about 2 Tbsp of tint green and 2 Tbsp to tint orange Tips for these carrot cake cookies Chop, grate and chop again To ensure that the carrots can cook through in enough time, you’ll want to very finely shred the carrots. Do not Overmix, just stirThe wet and dry ingredients are combined and mixed until just combined. You don’t want to overmix once the flour is added because that will yield denser cookies. The more you mix flour, the more time the gluten has to activate which will make your final cookie much denser than intended. Be precise when measuring the ingredients. The most important measurement is the flour. If you press a measuring cup into a bag of flour you are likely packing in way too much flour which will completely mess up the texture of your cookies. Make sure you spoon the flour into a measuring cup and level the top with the back of a butter knife. Use the right temperature of ingredients.You’ll want to use room temperature eggs always when baking. Soaking refrigerated eggs in a bowl of warm (not hot) water for about 10 minutes is a quick way to do this. Otherwise, pull the eggs out about 30 minutes before use. When at room temperature, eggs and butter form an emulsion which traps air. While baking in the oven, that trapped air expands and produces a fluffy baked good. Chill the dough. When you chill dough the butter solidifies which allows it to melt slower when it’s baked. This creates a thicker cookie which prevents the cookie from going flat and becoming crispy. Chilling the dough also gives the sugar time to absorb more of the liquid and become more concentrated. A more concentrated sugar is going to give you a chewier and sweeter cookie. The recommended chill time on these cookies is one hour. Thanks For Visiting