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Rice Krispie Treats

Stay-Soft BEST Ever Rice Krispie Treats and Pops

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Rice Krispie Treats

Easy, quick and delicious Rice Krispie Treats

One of the BEST things in life is a GOOD soft, tasty Rice Krispie treat! 

But it has to be soft.

Yummy marshmellowy.

A little gooey, but not real sticky or that’s just a mess.

Most important it needs to have great flavor and not be bland and tasteless.

Do these sound like your kind of perfection in a Rice Krispie Treat?

If it does, and you love them like I enjoy a really good one, then I have the perfect recipe for you!

Making these soft delicious treats in a pan to cut into the usual bar, which is great. But I have a something special for you!  It’s a simple and clever way to have fun eating them, and of course, sharing them too.

These stay-soft best ever rice krispie treats and pops are  a family favorite.  Not only because they are very inexpensive to make, they are so simple, you’ll make them up often with the kids or grand kids as a quick and easy dessert and special treat.

 

 

Stay-Soft BEST Ever Rice Krispie Treats and Pops

Ingredients:

4 Tablespoons butter (1/2 stick)

10 oz. mini marshmellows (or large ones in a 10 oz. bag)

5  1/3 cup of rice krispie dry cereal

*Additional 1-4 Tablespoons of additional butter

Optional:  Biscuit cutter, melting chocolate buttons or chocolate chips, sprinkles, parchment paper, cellophane bags, -use the right sized cutter with the bag:), ribbon

 

Directions:

Using some of the additional butter (1-2 Tablespoons), lightly butter either a 9″ x 13″ cake pan or a jelly roll pan that has sides; depending on how thick you want to make your treats.

Rice Krispie Treats

Easy, quick and delicious Rice Krispie Treats

Pre-measure your rice krispie dry cereal into a bowl.

Set it aside. 

If making Pop’s lay a piece of parchment out near you, but not in your way of working.  

In a large saucepan, melt the 4 Tablespoons butter (1/2 stick) over low heat.  

Rice Krispie Treats

Easy, quick and delicious Rice Krispie Treats

Add in the marshmallows and stir continually.

Rice Krispie Treats

Easy, quick and delicious Rice Krispie Treats

Keep stirring until they are completely melted – being careful not to burn them.

Rice Krispie Treats

Easy, quick and delicious Rice Krispie Treats

Remove the pan from the heat and gently stir in the rice krispie cereal.

Rice Krispie Treats

Easy, quick and delicious Rice Krispie Treats

Folding in until it is completely covered

Rice Krispie Treats

Easy, quick and delicious Rice Krispie Treats

Spread the mixture into the buttered pan of your choice.  Using buttered hands (with the rest of the butter), pack it down firmly if you are going to cut out shapes.

Allow the mixture to cool completely in the pan.

Cut them into bars for the original treat.

 Rice Krispie Treats

Easy, quick and delicious Rice Krispie Treats

Store in an airtight container to keep them soft and perfect.

 

 

To make the POP’S, using a muffin or biscuit cutter (or anything that is round and will go through the depth of the mixture and cut)

push through to the bottom, using a firm pushing down motion.Rice Krispie Treats

Easy, quick and delicious Rice Krispie Treats

Take your circle out and push a craft stick into the center of one end to make a POP.

Do this with all of your POP’s until you cannot cut anymore shapes out.  

Put your melting buttons or chocolate chips into a microwavable bowl.  Heat for 30 seconds and stir.  Rice Krispie Treats

Easy, quick and delicious Rice Krispie Treats

Repeat this process until the chocolate is completely smooth and warmed through, but not hot.Rice Krispie Treats

Easy, quick and delicious Rice Krispie Treats

Dip one of the POP’s into the chocolate, helping with a spatula, spoon, or another utensil to cover up as far as you desire, and also to help scrap off the backside and make the chocolate layer more even all around.Rice Krispie Treats

Easy, quick and delicious Rice Krispie Treats

Cover with sprinkles (or heath bits as shown) while with chocolate is still wet on the POP. Rice Krispie Treats

Easy, quick and delicious Rice Krispie Treats

Lay on the prepared parchment paper and allow the POPs to set up. Rice Krispie Treats

Easy, quick and delicious Rice Krispie Treats

To make them even more presentable for gifts, etc.  have cellophane bags that are larger than the POPs.   

Put the POP end into the bag first so the stick may sticking out of the bag; depending on the length.

Now tie with ribbons, or whatever you desire. 

Makes a great gift, take-home treat, oh there are so many uses for this scrumptious treat.  

Copyright Carrie Groneman, A Mother’s Shadow, 2019

Recognize a blessing and be a blessing today.

chocolate no bake cookie with candied orange peel

Orange Chocolate No Bake Cookies

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chocolate no bake cookie with candied orange peel

Traditional Chocolate No Bake Cookies with Paradise Candied Orange Peel

Do you like chocolate oranges, the kind you get during the holidays, then crave them during the rest of the year?

Well, I’ve solved that problem with extraordinary deliciousness for you! 

Chocolate, a slightly edgy taste of orange, rounds this out not-too-sweet cookie with texture and flavors that are off the charts.

And what gives it this amazing zest and wonderful taste?

It’s the addition of Paradise Candied Orange Peel

Really!  

You gotta try this one, I think it will be in your regular rotation of cookies.  Enjoy!

Orange Chocolate No Bake Cookies

Prep time:  approx. 30 min.

Total time:  approx. 40 min

 

Ingredients – 

8 oz. Paradise Candied Orange Peel

*1 cup orange juice or 8 oz.

 

2 cups granulated sugar

1/2 cup real butter

*1/2 cup orange juice – this will be from the 1 cup above

1/2 cup cocoa

2 teaspoon vanilla

 

3 cups oatmeal (you may need a bit a more or less)

 

 

Directions –

In a bowl or cup, pour the Paradise Candied Orange Peel and 1 cup orange juice.  Allow to sit for 30-60 minutes.

chocolate no bake cookie with candied orange peel

Traditional Chocolate No Bake Cookies with Paradise Candied Orange Peel

When ready to make the Orange Chocolate No Bake Cookies –

Drain the Paradise Candied Orange Peel from the Orange Juice SAVING the Orange juice

chocolate no bake cookie with candied orange peel

Traditional Chocolate No Bake Cookies with Paradise Candied Orange Peel

Then,

In a large saucepan, combine the granulated sugar, butter, 1/2 cup of the strained orange juice, 1/2 cup cocoa, vanilla and Paradise Candied Orange Peel

chocolate no bake cookie with candied orange peel

Traditional Chocolate No Bake Cookies with Paradise Candied Orange Peel

Bring these ingredients to a full boil and cook 1 minute.

chocolate no bake cookie with candied orange peel

Traditional Chocolate No Bake Cookies with Paradise Candied Orange Peel

Take off the heat and add in add in the oatmeal until it holds a form to your preference.

chocolate no bake cookie with candied orange peel

Traditional Chocolate No Bake Cookies with Paradise Candied Orange Peel

Drop by teaspoons onto the prepared parchment paper.

chocolate no bake cookie with candied orange peel

Traditional Chocolate No Bake Cookies with Paradise Candied Orange Peel

Allow the Orange Chocolate No Bake Cookies to set up for at least one hour. 

chocolate no bake cookie with candied orange peel

Traditional Chocolate No Bake Cookies with Paradise Candied Orange Peel

Store in an air tight container.

Makes about 2 dozen.

Carrie Groneman’s Recipe.  Copyright Carrie Groneman, A Mother’s Shadow, 2018
Recognize a blessing and be a blessing today.

Great tasting cookies with Pistachio and cranberries

Pistachio and Cranberry Cookies

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A beautiful cookie with tart dried cranberries, salty pistachios and a wonderful slight green hue from the pistachio pudding that makes the cookie incredibly soft and moist.

Pistachio and Cranberry Cookies are buttery and soft. Salty nuts and tart cranberries make these unique

BEST Pistachio and Cranberry Cookies

What words describe these Pistachio and Cranberry Cookies?

I would say: unique, exceptional and distinctive are ideal words to begin with.

These Pistachio and Cranberry Cookies are soft, buttery and a little salty with a complex flavor that will having everyone asking what magic you added to create these bites of deliciousness.

With the touch of green from the Pistachio and the red Cranberry, they are a perfect cookie for Christmas or St. Patrick’s Day, but you will want to make them all year long. After you enjoy making these; 

If you are craving something along the sweet and savory side, may I suggest these White Chocolate Lemon Cookies, they are fabulous and come together quickly. 

Or for a twist on the traditional chocolate chip, you’ll really like these Cream Cheese Chocolate Chip Cookies.




Pistachio and Cranberry Cookies

Ingredients:

1 cup butter, softened

1 cup sugar

2 eggs

1 small (3.4 oz.) package instant pistachio pudding mix

2 cups flour

½ tsp. salt

1 tsp. baking soda

1 tsp. vanilla extract

1 cup dried cranberries  


Directions:

Heat oven to 350 degrees.

In a large mixing bowl, combine the butter and sugar; cream for 4-5 minutes.

Add in the eggs and mix until well incorporated.

Pour in the dry pudding mix and mix until the color is uniform.Pistachio and Cranberry CookiesIn a separate bowl mix together the flour, salt and baking soda.

Add the dry mixture into the butter-sugar mixture just until combinedPistachio and Cranberry CookiesDrop cookie dough by tablespoon onto a cookie sheet coated with spray release or onto parchment paper (the parchment paper is the best option).

Bake for 10-12 minutes, or until just until lightly browned on the edges, and the center of the cookie is set.

Take cookies out of oven and allow the cookies to sit on the cookie sheet for 5 minutes to continue to setting (firming) up.

Transfer the cookies to a cooling rack to complete the cooling process.Pistachio and Cranberry CookiesStore cookies in an airtight container.Pistachio and Cranberry CookiesFrom:  Eclectic Recipes

Copyright Carrie Groneman, A Mother’s Shadow, 2014, 2018

Recognize a blessing and be a blessing today.

 




Pumpkin bars with cream cheese frosting

Pumpkin Bars with Cream Cheese Frosting

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Pumpkin bars with cream cheese frosting

Best tender and moist Pumpkin Bars

These Pumpkin Bars with Cream Cheese Frosting are super moist and tender with the perfect frosting to make it DELISH.

They are so easy to bake up for family, parties, and not just for fall treats either. 

Because they freeze so well, you can have them on hand for guests who drop in.

You’ll love how simple they come together and how fabulous they taste. 

 

 




 

Pumpkin Bars with Cream Cheese Frosting

Ingredients:

Bars – 1 egg

1 cup granulated sugar

2/3 cup brown sugar

1 cup vegetable oil

15 oz. can pumpkin

2 cups flour

1 tsp. baking soda

1 tsp. baking powder

2 tsp. cinnamon

1/2 tsp. salt

1 Tbl. pumpkin pie spice

1 tsp. cinnamon

1/8 tsp. ground cloves

Frosting –

8 oz. cream cheese, softened

1/2 cup butter or margarine, softened

3 cups powdered sugar

1 tsp. vanilla

1-3 Tbl. milk

Directions:

Heat oven to 350 degrees. Prepare a 13×10” baking pan, or a jelly roll pan, preferably with parchment paper and coated with non-stick spray.Pumpkin Bars 1Using an electric mixer at medium speed, combine the eggs, sugar, oil, vanilla and pumpkin until well combined.Pumpkin Bars 2In a separate bowl, stir together the flour, baking soda, baking powder, cinnamon, salt, pumpkin pie spice, cinnamon and ground cloves.

Add the dry ingredients to the pumpkin mixturePumpkin Bars 3Mix at low speed until thoroughly combined and the batter is smooth.Pumpkin Bars 4Spread the batter into a 13×10” baking pan, or a jelly roll pan, that has been coated with cooking spray or sprayed and lined with parchment paper.Pumpkin Bars 5

 




Bake the 30 minutes, or until done when tested with a toothpick.Pumpkin Bars 6Let cool for 15 minutes.

TIP:  After 15 minutes cover with plastic wrap and allow to cool completely while covered.  This traps the moisture and keeps it tender and moist. 

NEXT TIP:   After the cake has cooled, with the plastic wrap still on, place in the freezer for at least 3 hours before frosting.  This keeps the crumbs from getting into the frosting. 

 

To make the frosting:

Combine the cream cheese and butter in a medium bowl with an electric mixture until smooth.Pumpkin Bars 7Add the sugar and mix at low speed until combined.Pumpkin Bars 8Stir in the vanilla and mix.Pumpkin Bars 9Add in enough milk, one tablespoon at a time, to desired consistency.Pumpkin Bars 10Spread on cooled or frozen pumpkin cake

 

When the cake is covered evenly with frosting 

Cut into bars and serve. 

TIP: Freeze as it is for 20-30 minutes, or long enough to allow the frosting to set up for easier cutting.  This works really well if you are plating these and they have time to come to room temperature, or just chilled before serving.   Do not leave unwrapped in the freezer longer than the recommended time.

NEXT TIP:  Cover again in plastic wrap if making a week ahead.  

 

ONE MORE TIP:  Freeze and then cut using a plastic knife and it will be a clean cut without all of the crumbs

 

Store leftovers in a tightly covered container in the refrigerator or freeze for later use.

Carrie Groneman’s recipe. Copyright Carrie Groneman, A Mother’s Shadow, 2015

Recognize a blessing and be a blessing today.