Valentine’s Day Macarons Recipe

valentines day macarons recipe

This macarons recipe tinted purple is the perfect treat for your Valentine! Adapted From: Annie's Eats   Ingredients: 212 grams almond meal 212 grams confectioners' sugar 82 and 90 grams egg whites, divided 236 grams granulated sugar, plus a pinch 158 grams water Purple gel food coloring Buttercream icing (use this recipe, or get a jar of store-bought icing) Directions: Preheat oven to 350 degrees F. Take ...

Satisfy your sweet tooth at P.F. Chang’s

vanilla bean bourbon milkshake

This post brought to you by P.F. Changs. All opinions are 100% mine. So Valentine's Day is coming up verrrry soon, my friends.  And listen. I'm not all mushy, gushy, lovey dovey on Valentine's Day.  I also have I think gone out to eat ON that day exactly one time. I've also never ever been to ...

Amazing Chocolate Truffles

This week I wanted to highlight how cooking frugally can still be delicious. Here's a wonderful recipe for chocolate truffles I found several months ago. With the holidays approaching these would make great gifts or treats for Holiday parties. You need: 16 ounces of chocolate or white chocolate (you can use any type, I used Hershey bars ...

Salted Brown Butter Rice Krispy Treats

salted brown butter rice krispy treats

If you love rice krispy treats, or love sea salt, sweets, butter or a combination of all of the above...these Salted Brown Butter Rice Krispy Treats are going to wow your tastebuds! 

Salted Brown Butter Rice Krispy Treats
Author: 
Recipe type: dessert
Prep time: 
Cook time: 
Total time: 
Serves: 16
 
Um, the best thing to happen to krispy treats, well, ever.
Ingredients
  • 4 ounces (1/4 pound or 1 stick) unsalted butter, plus extra for the pan
  • 1 10-ounce bag marshmallows
  • Heaping ¼ teaspoon coarse sea salt
  • 6 cups Rice Krispies cereal (about half a 12-ounce box)- or 5 cups for chewier krispy treats
Instructions
  1. ounces (1/4 pound or 1 stick) unsalted butter, plus extra for the pan
  2. -ounce bag marshmallows
  3. Heaping ¼ teaspoon coarse sea salt
  4. cups Rice Krispies cereal (about half a 12-ounce box)
  5. Butter (or coat with non-stick spray) an 8-inch square cake pan with 2-inch sides.
  6. In a large pot, melt butter over medium-low heat. I
  7. t will melt, then foam, then turn clear golden and finally start to turn brown and smell nutty.
  8. Stir frequently, scraping up any bits from the bottom as you do.
  9. Don’t take your eyes off the pot as while you may be impatient for it to start browning, the period between the time the butter begins to take on color and the point where it burns is often less than a minute.
  10. As soon as the butter takes on a nutty color, turn the heat off and stir in the marshmallows.
  11. The residual heat from the melted butter should be enough to melt them, but if it is not, turn it back on low until the marshmallows are smooth.
  12. Remove the pot from the stove and stir in the salt and cereal together.
  13. Quickly spread into prepared pan.
  14. Use piece of waxed or parchment paper to press it firmly into the edges and corners (or spatula)
Notes
I use an 8x8 pan, line with foil and spray with non stick spray. Also, I use only 5 cups of rice krispies, they come out chewier. Delicious!!!!
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