Category Archives: Recipes

The 12 Days of Holiday Cookies, Day 6: Salted Brown Butter Rice Krispy Treats

This is not me reinventing the wheel. This is me telling you to stop what you are doing, right now and make these. Forget everything you ever knew about Rice Krispy Treats. These are 1,000,000 times better than any you ever had.

The amount of butter from the original recipe is a bit more than doubled, and it’s BROWNED, people. For those of you that might be unfamiliar with this, butter when browned takes on a wonderful almost nutty flavor. It’s great in desserts and makes for a killer pasta sauce.

I discovered this wonderful idea from the ever talented Smitten Kitchen. The brown butter and salt gives them that salty-sweet combo that so many of us crave.

Your kids will love to help with this. Ava and I made two batches over the weekend. Between the two of us, it’s halfway gone already. I don’t know a single kid that doesn’t love these treats.

Get out your butter and start browning, kids!

krispy treats2 The 12 Days of Holiday Cookies, Day 6: Salted Brown Butter Rice Krispy Treats

Salted Brown Butter Rice Krispy Treats

6 cups puffed rice cereal
1 10z bag marshmallows
1 stick of butter
1/4 teaspoon sea or kosher salt
Step One: Melt butter in large saucepan. Continue to let it cook until it foams, then takes on a light brown color.

Step Two: Immediately remove from heat and add in marshmallows, stirring until melted.

Step Three: Add in cereal and salt and mix until well combined.

Step Four: Pour into greased pan ( can use either an 8×8 or 9×13 – only difference will be the thickness). Press down with lightly buttered hands.

Step Five: Let cool and cut into bite sized pieces.

The 12 Days of Holiday Cookies, Day 8: A Two-fer – Jam Thumbprints and Faux Tag-Alongs

The 12 Days of Holiday Cookies, Day 8: A Two-fer – Jam Thumbprints and Faux Tag-Alongs
12/22/2011 By Jenna 2 Comments
Cookies The 12 Days of Holiday Cookies, Day 8: A Two fer Jam Thumbprints and Faux Tag AlongsI finished up the holiday baking this week. I made my usual thumbprints and then on a whim decided to recreate something I had made with a neighbor when I was a kid. We didn’t have a name for them back then…we also used that fake chocolate bark stuff for coating. Back before we knew any better.
These are both great kid-friendly recipes. From squishing the buttery cookies with your thumb, to spreading peanut butter on crackers, both of these things are a great way to have the whole family involved in making your holiday treats.
Lastly, this is my last post here before Christmas, so I want to take this opportunity to wish all of you a happy holiday, whatever you are celebrating. I hope your plates are never empty, your glasses are filled, and you are surrounded by the love of your family and friends.
Thanks for letting me come into your homes and share my love of food with you all. I look forward to rocking it with you all in 2012.

Cheers!
Jam Thumbprints
Adapted from Ina Garten

3/4 pound (3 sticks) unsalted butter, at room temperature
1 cup sugar
1 teaspoon pure vanilla extract
3 1/2 cups flour
1/4 teaspoon kosher salt
1 egg beaten with 1 tablespoon water, for egg wash
Your favorite flavor of jam

Step One: Preheat oven to 350 degrees F.
Step Two: Cream together the butter and sugar until just combined, and then add the vanilla.
Step Three: Sift together the flour and salt. With the mixer on low speed, add the flour mixture to the creamed butter and sugar. Mix until the dough starts to come together.
Step Four: Dump on a floured board and roll together into a flat disk. Wrap in plastic wrap and chill for 30 minutes.
Step Five: Roll the dough into 1 1/4-inch balls. Dip each ball into the egg wash.
Step Six: Place the balls on an ungreased cookie sheet and press a light indentation into the top of each with your finger.
Step Seven: Drop 1/4 teaspoon of jam into each indentation. Bake for 20 to 25 minutes, until the coconut is a golden brown.

Faux Tag-Alongs
1 12 oz pkg chocolate chips (can be semi sweet or milk chocolate, totally your call)
2 tablespoons vegetable shortening
1/2 cup peanut butter
3 tablespoons powdered sugar
32 Ritz Crackers
Step One: In a double boiler or a bowl set on top of a pot of boiling water, melt chocolate with shortening.
Step Two: While waiting on chocolate to melt, mix together the peanut butter and powdered sugar. Spread on to inside of one cracker and top with another, making 16 little “sandwiches”.
Step Three: Dip the cracker sandwiches into the melted chocolate, making sure to shake off any excess.
Step Four: Set on rack to harden.

Getting Out of the Rut: Sunday Suppers

I’m sure I’m not the only one. A rotation of meals, spun the same way, with maybe a few mix ups and a dinner out or a swing through the drive through, week in, week out.

My god, I’m flipping sick of it.

I use a blog reader and I have a folder for food blogs. Probably 2 dozen or more in there that I read regularly, every single day, or whenever there’s a new post. I star and favorite and email recipes to friends. Oh, yeah, I think….I am SO making that.

And then? I don’t. I don’t have all the ingredients. I’m too tired. The kid just wants a peanut butter sandwich. Wah, wah, wah, the list goes on and on. So I fall back on my tried and true. My usual. While there is nothing wrong, really with any of those things? I AM TIRED OF THEM.

So I’ve decided to take back my kitchen and start making things on my list. I’m challenging myself to do this for 8 weeks. On Sunday, prepare a dish that I’ve never made before. A main course, a side dish, a dessert. Something new and exciting.

I want to chronicle it here. I figure if I out myself to you all, I’m less likely to let myself be talked down with excuses. And? I’m challenging you all to do this with me. Let’s explore and have an adventure together!

This bouncy ball of energy is always somewhere in the kitchen with me.

My first dish is a variation of something I made last Sunday when I had the in laws (actually, ex in laws, but they’re still family) over. I made some potatoes, cooked and then mixed with cream and pepper-jack cheese. They were good, but they needed something more.

So, in walked bacon and cheddar. And that was good, but still not quite there yet. Onions and some green pepper and a quick roast in the oven to get some color (not to mention more flavor), and BOOM, we got a winner. I could not stop eating these things, even though I was already full from dinner.

I could eat another bowl of these right now.

Sunday Supper Side Dish – Cheesy Roasted Potatoes with Bacon

1 1/4 lbs potatoes – any kind, russet, red, Yukon Gold, whatever you got
1/2 small onion, roughly chopped
1/2 green bell pepper, roughly chopped
1/4 lb pepper-jack cheese, sliced thin
1/4 lb cheddar cheese, sliced thin
**optional, but highly recommended – 2 tablespoons bacon fat and 4 slices of cooked, crumbled bacon
Step One: Take a large baking sheet and pour on 2 tablespoons of oil, or the bacon fat.

Step two: Place in oven and set temperature for 400.

Step three: While oven and pan is heating, dice up your potatoes and veggies.

Step four: Pull hot pan from oven and toss potatoes and veggies on it, carefully tossing them with the hot oil/bacon fat.

Step five: Roast in oven for approximately 20-30 minutes until potatoes are golden brown and veggies are roasted.

Step six: Turn off oven. Place your sliced cheese over the top of the potatoes and put pan back in oven for a couple minutes, until the cheese is completely melted.

Step seven: Stir potatoes until all are evenly coated.

Serve garnished with bacon crumbles.