Salted Browned Butter Rice Krispies Treats


Buttery, nutty & a little salty. These are not your average rice krispies treats!
Buttery, nutty & a little salty. These are not your average rice krispies treats!

These are SO simple to make! A couple of little changes brings the average rice krispies treat to an entirely different level. You’ll never follow the recipe on the cereal box again!

1) In a large non-stick pot, brown one stick of butter { YES – 1 STICK OF BUTTER!!! Not the 3 Tbsp the original recipe calls for on the box, HA! } over medium heat. Stirring constantly until you get little brown bits and the butter has turned a golden brown. It takes about 10 minutes. Sprinkle about a tsp of salt to the melted, browned butter and stir in for a minute to get incorporated. { You can use salted butter and not have to add additional salt }.

2) Turn the heat down to low. Sprinkle in a 10 oz bag of mini marshmallows, stirring constantly until melted and fluffy.

3) Remove from heat. Toss in 6 cups of rice krispies and combine until evenly coated.

4) Pour into a butter greased 9×13 baking dish and press down evenly.

Let it set up and cool at room temp for at least 30 minutes.

Yep, they are that easy to make!

You will be pleasantly surprised at how much flavor is packed into these wonderfully easy & delicious treats.

Enjoy!!!

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Balsamic & Brown Sugar Strawberries


Balsamic & Brown Sugar Macerated Strawberries

Who doesn’t love strawberry shortcake!? Really!

My family is just a little obsessed with it!

I use this basic recipe to macerate strawberries.

In a medium sized mixing bowl, combine:

1 Pint of Strawberries – cleaned and sliced
2 Tbsp Dark Brown Sugar
1 – 2 Tbsp Balsamic Vinegar

I have also added fresh lemon zest & even black pepper to it for a little zip!

Cover & chill for a few hours – If you like it a little mushy, use a potato masher & mash away

No measuring required – Really! Just wing it ~ Since it’s that hard to mess it up – Really!

It’s great over  vanilla bean ice cream, French toast, chocolate cake and of course SHORTCAKES! I made this batch will good old Bisquick mix.

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It’s so good & I promise you will LOVE it just as much as we do!!!

Chewy Pumpkin Chocolate Chip Cookies


Moist, chewy & a delicious blend of pumpkin pie spices and chocolate! Yum...
Moist, chewy & a delicious blend of pumpkin pie spices and chocolate! Yum…

I think cookies are my all time favorite “sweet treat”. I am definitely more of a savory food type of person. I don’t make a lot of desserts, but I do love to bake when the cooler weather hits. I love to bake all types of cookies, especially any kind of chocolate chip cookie. These cookies aren’t too sweet. These cookies are not cakey either. A lot of pumpkin type of cookies are. I like chewy & gooey. I love the combination of pumpkin with chocolate, too.

The cookie dough all on it’s own, I could devour by the spoon fulls… It doesn’t have eggs in it, so go for it 😉

Chewy Pumpkin Chocolate Chip Cookies | Blue Eyed Soul Food

Here’s what you need and what you need to do…
Ingredients:

  • 1/2 cup (1 stick) unsalted butter softened
  • 1/4 cup brown sugar
  • 1/2 cup granulated sugar
  • 1 tsp vanilla extract
  • 6 Tbsp pumpkin puree
  • 1 and 1/2 cups all-purpose flour
  • 1/4 tsp salt
  • 1/4 tsp baking powder
  • 1/4 tsp baking soda
  • 1 and 1/2 tsp ground cinnamon
  • 1/2 tsp ground nutmeg
  • 1/4 tsp ground cloves
  • 1/4 tsp allspice
  • 1/2 cup semi-sweet chocolate chips

Directions:

In a medium bowl, whisk the softened butter, brown sugar, and granulated sugar together until smooth. Whisk in the vanilla and pumpkin until smooth. Set aside.

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In a large bowl, whisk together the flour, salt, baking powder, baking soda, cinnamon, nutmeg, cloves and allspice.

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Pour the wet ingredients into the dry ingredients and mix together with a large spoon or rubber spatula. Fold in 1/2 cup semi-sweet chocolate chips.

Cover the dough and chill for 30 minutes, or up to 3 days. Chilling is a must!

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Take the dough out of the refrigerator. Preheat the oven to 350F degrees.

Roll the dough into balls, about 1 Tablespoons of dough each. I use a small scoop and yielded 30 cookies

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Slightly flatten the dough balls because the cookies will only slightly spread in the oven.

(Please excuse my perfectly seasoned stoneware pan. As you can see it gets a lot of use!)

I would recommend lining any metal cookie sheets with parchment paper or a silicone liner.

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Bake the cookies for 8-10 minutes. The cookies will look very soft. Keeping them in the oven for longer may dry them out.

Remove from the oven and press a few more chocolate chips onto the tops, if desired. It’s a must!

If you find that your cookies didn’t spread much at all, flatten them out when you take them out of the oven. I take the pan and slam it down a few times, but you could go the non-aggressive route and use a spatula to flatten them out, before adding more chocolate chips – then it just gets messy.

Allow the cookies to cool for at least 10 minutes on the cookie sheets before transferring to a wire rack. 

Let the cookies cool for an hour before devouring them, if you can!

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Cookies stay soft, moist, and chewy stored at room temperature for up to 1 week.

Blueberry Streusel {Crumble Top} Muffins


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I have had a favorite bakery shop that makes the best blueberry muffins. I would visit occasionally, when I was working, but since I no longer work in that area I decided it was time to make my own!

Their muffins are dense, but in a good way. Mine are not, Their muffins were lemony and they had coarse sugar sprinkled over the top. I decided to add lemon zest to a streusel crumb topping and not do the coarse sugar. I have to say, in all honesty… I think I have theirs beat!

When I served them up for breakfast this morning, the response was, “Oh Pam…Oh Pam… Oh Pam!!!” Hahaha. I knew right then & there, this was going to be my go to blueberry muffin recipe!

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This recipe is adapted from “Best Blueberry Muffins” recipe from Cooks Illustrated. It has a few steps to it, but it’s so worth it!

I suggest insist serving them warm, cut in half with a smear of real butter on both sides. It is heavenly!!!

The streusel crumb topping has a little bit of fresh lemon zest added to it, no cinnamon in this streusel. The muffins are not too sweet, they are just right. Hot with a smear of butter… oh my!!! The muffin batter is easily adaptable. You could add any type of fruit and chocolate. Change up the streusel, too. Instead of lemon zest, add cinnamon… the options are endless.

These muffins have a blueberry sauce that gets swirled in to each muffin. It imparts so much flavor and ensures a nice, moist muffin.

Streusel / Crumb Topping:

    • 3 Tbsp white sugar
    • 3 Tbsp brown sugar
    • 2/3 cup flour
    • 5 Tbsp butter, melted, but cooled
    • Lemon zest from one lemon – about a tsp
    • Mix with a fork until it’s a thick, crumbly consistency
      Stick in the fridge until ready to use

Muffin Mixture:

    • 2 – 6 oz containers of fresh blueberries
    • 1 1/8 cups sugar (plus 1 tsp)
    • 1 Tbsp water
    • 2 1/2 cups all-purpose flour
    • 2 1/2 tsp baking powder
    • 1 tsp salt
    • 2 large eggs, at room temperature
    • 4 Tbsp melted, but cooled, unsalted butter
    • ¼ cup vegetable oil
    • 1 cup buttermilk
    • 2 tsp vanilla extract

Yields: 12-14 muffins

Directions:

Preheat oven to 425 degrees. Place rack in the center of the oven

Prepare standard 12 muffin tin with liners. If you don’t have liners, make sure to grease really well. {I like to use real butter}

Making the sauce: Bring 1 of the pints of blueberries, 1 Tbsp water,  and 1 tsp sugar to simmer in small saucepan over medium heat. While simmering, mash the berries with a potato masher and stir frequently, until berries have broken down and mixture is thickened and reduced by about half. This will take about 5 minutes. Transfer to small bowl and cool to room temperature

In a large bowl, sift flour, baking powder, and salt together. Toss in the remaining 6 oz container of fresh blueberries and give a quick stir to cover the blueberries in the flour mixture.

In a medium sized bowl, using a whisk, mix remaining sugar and eggs together until thick and well combined. Slowly mix in butter and oil until combined. Mix in buttermilk and vanilla.

Using rubber spatula, fold wet mixture into the dry mixture until just moistened

Using a medium cookie scoop, drop a big dollop of batter equally among muffin liners, batter should fill the liners half way.

Spoon a scant teaspoon of blueberry sauce into center of each muffin batter.

Using the same medium cookie scoop, dollop more batter over the top of each muffin, filling to the very top.

Using a skewer, gently swirl the batter.

*You may have extra muffin batter left if you are using liners. If you have extra batter, make a couple more muffins without the blueberry sauce in the middle, you won’t have enough of that. They will still be delicious!

Generously sprinkle streusel evenly over muffins. I use my fingers to ensure that the lumps aren’t too big. It makes a lot of streusel, so don’t be shy. It easily covers 14 muffins

Bake until muffin tops are golden and just firm, 22 – 25 minutes*.

Cool muffins in muffin tin for 5 minutes, then transfer to wire rack and cool 5 minutes before serving.

*I use a stoneware muffin/cupcake pan. 425 degrees for 25 minutes was perfect. If you are using a metal pan, check it after 20 minutes. Stoneware usually requires a little more baking time.

I recently made this in cake form. I baked it at 425 for 25 minutes. I used a 10″ ceramic round baking dish. Depending on the size pan that you use, the bake time will differ, This could go in 2 loaf pans as well. I would check it after 20 minutes. You can shake the pan(s) to see if it has set up, If it has, check it with a toothpick and if it comes out clean with no batter on it, it’s done.