Ever since going camping last weekend and making some s’mores I’ve had quotes from the Sandlot running through my head. “How can I have s’more if I haven’t had any yet?” C’mon how can you eat a s’more and not think of that scene in the movie. Needless to say somewhere in my head I went from thinking about s’mores to thinking about using the bag of mini marshmallows I had in my pantry for some Rice Krispies Treats. THEN I remembered I had seen a recipe for Cake Batter Rice Krispies Treats… Batter up! (okay please excuse all of the horrible cake batter/baseball batter puns, I can’t help it.)
Anyways, I found something that said to add a quarter of a cup yellow cake mix (dry) into the marshmallow mixture before adding the Rice Krispies. Easy enough.
Now I haven’t made Rice Krispies Treats in a long time, and all I can say is I do not remember the marshmallow being so damn hard to stir when its melting.
Despite the stirring difficulties, the recipe is incredibly easy. Here it is:
- 6 cups Rice Krispies cereal
- 1/2 stick butter
- 10 oz bag of mini marshmallows
- 1/4 cup yellow cake mix
- SPRINKLES! (because duh everything is cuter with sprinkles, I only had some 4th of July sprinkles so my treats are patriotic)
- Melt butter on low in large saucepan
- Add marshmallows, as they begin to melt stir in cake mix one spoonful at a time
- Remove from heat, mix in cereal and sprinkles
- Spread into a 9 x 13 pan, you sprayed with cooking spray.
After I piled the mixture into the pan, I sprayed cooking spray onto my hand and just pressed them down flat. The cooking spray makes it easy to get the treats flattened out and your hands don’t end up a sticky mess.
That’s all you need to do, then you let them cool and eventually cut them into squares. If you can’t handle this recipe, well then, you’re killin me smalls!
I’m one of those huge nerds when it comes to Christmas. I can’t get enough of cheesy Christmas movies, I play Christmas music as soon as Thanksgiving is over, I enjoy wrapping presents, and no Christmas is close to being complete without baking a TON of Christmas cookies.
There are certain cookies I have to bake every year, but I always like to try a few new recipes. Here is the list of what I baked this year:
- Molasses Sugar cookies
- Peanut Blossoms
- Toffee Chip Cookies
- Cherry coconut cookies (which were really supposed to be cherry macaroons but didn’t quite work out.)
I always like making some sort of ginger/molasses cookie, but I haven’t found one recipe to be totally loyal to. Snickerdoodles and Peanut Blossoms are always a must. I decided to try toffee chip cookies and cherry macaroons this year. The toffee chip cookies might have to become a regular on my list, the cherry macaroons are a whole other story….
I’ve never made coconut macaroons, and when I found the cherry macaroon recipe I thought it would be perfect for Christmas (since the cherries add a little red color). Well they taste great, but I must have somehow screwed up this recipe because they look nothing like a normal macaroon. I’ve read over it ten times and I swear I measured everything right, but they just didn’t turn out the consistency you’d expect. So instead of macaroons I’m calling them cherry coconut cookies. I’ll have to find another macaroon recipe to try to master.
Anyways I’m going to post the cookies recipes later, but wanted to make sure to wish everyone a Sweet and Merry Christmas!
Do not proceed if you are of the faint of heart. I will warn you right now… the batter for this recipe looks like barf or swamp muck. And yes, I am showing you pictures.
Okay, now that you’ve been warned let’s get to the zucchini bars! These bars were adapted from a recipe for zucchini carrots bars. I had some zucchini to get rid of, but the only carrots I had were baby carrots. Shredding a cup and a half worth of baby carrots sounded awful so I skipped that step. I was a little concerned by the amount of moisture that was pooling in my bowl of shredded zucchini, but I was already more than halfway done getting the zucchini ready and was not about to throw in the towel…except I did throw some paper towel in the bowl to soak up the water. This seemed to work, although, my concern grew as a made the batter and it looked swampy. Pouring it into the pan, didn’t make it look any more appetizing. I said a little prayer to the baking gods and put that bad boy in the oven. When all was said and done they smelled fantastic and tasted even better. I followed the recommendation from the blog I found the recipe on and threw in some chocolate chips, definitely made these a little more special! Plus they are basically like zucchini bread in a bar form, which I think means you can pass it off as dessert or a breakfast treat.
Here is the recipe (adapted from The Domestic Wannabe):
- 2 eggs, slightly beaten
- 3/4 cup packed brown sugar
- 1/2 cup canola oil
- 1/4 cup honey
- 1 teaspoon vanilla
- 1 1/2 cup shredded zucchini
- 1/2 cup chopped walnuts
- 3/4 cup all-purpose flour
- 3/4 cup whole wheat flour
- 1 teaspoon baking powder
- 1/2 teaspoon ground ginger
- 1/4 teaspoon baking soda
- chocolate chips (I didn’t measure, I used a couple of handfuls)
- Preheat oven to 350 degrees F. In a large bowl, whisk together the eggs, brown sugar, oil, honey and vanilla. Don’t worry about clumps of the brown sugar, those will dissolve as it sits while you prepare the remaining ingredients. Then fold in the zucchini, and walnuts.
- In another bowl combine the flour, baking powder, ginger and baking soda. Whisk to blend together.
- Add flour mixture to the wet mixture. Stir until just combined. Fold in the chocolate chips. Spread batter into an un-greased 13x9x2-inch baking pan.
- Bake about 25 minutes or until a toothpick inserted in center comes out clean. Cool completely in pan on a wire rack. Cut into bars.
I’d leave you with an innuendo regarding putting the zucchini in the oven… but that would be too obvious. So happy baking!