Oreo Rice Krispy Treats

I am a sucker for a good rice krispy treat.

My college dining hall had rice krispy treats at the dessert table at practically every lunch and dinner. For years I had daily access to rice krispy treats, sometimes with a chocolate layer on top. What?! Rice krispy treats need more deliciousness to convince people to eat them? I was shocked, too.


I got over the shock pretty quickly because, well, there was a layer of chocolate on my marshmallow crispy rice square and it was awesome. Since then, I've topped my rice krispy treats with colorful sprinkles and have brought them to birthday gatherings, work, and other social events. They are super easy to throw together, and pretty easy to travel with. Definitely a low-hassle dessert.

If done right, rice krispy treats do not go ignored. Mix crushed Oreos into your treats and top them with a layer of chocolate and sprinkled Oreo bits? People may just start to consider you a God among humans.


Oreo Rice Krispy Treats

Ingredients

*For the treats
1/4 cup unsalted butter
1 (10 oz) bag of marshmallows
6 cups of crispy rice cereal
10 crushed Oreo cookies

*For the topping
1 1/3 cup of chocolate chips
2 tablespoons unsalted butter
1 splash (about 1/8 cup) heavy cream
6 crushed Oreo cookies

Directions
Prepare a 13 by 9 pan with nonstick spray. Set aside.

In a large sauce pan over medium heat, melt the 1/4 cup of unsalted butter. Just before all of the butter melts, add the 10 ounces of marshmallows. Stir the marshmallows with the butter in order to melt them. Lower the heat and be cautious of not burning the bottom of the pan, remove from heat if necessary. (You can always return the marshmallows to the flame if the melting process slows down).

Once the marshmallows have lost most of their form, stir in the 6 cups of krispy rice cereal. When adequately mixed, fold in the 10 crushed Oreos. Transfer marshmallow mixture to 13x9 pan. Use greased spatula to press cereal treat down to mold to the shape of the pan.

In a small sauce pan melt the chocolate chips together with the 2 tablespoons of butter over medium-low heat. Just as the butter has combined with the chocolate add about an ounce of heavy cream so that chocolate reaches desired consistency. Whisk together until well combined.

Pour chocolate mixture over the rice krispy treats and spread with a spatula. Top with the 6 crushed oreos before the chocolate hardens. Cool completely before cutting and serving.

Rainbow Cookies

Fact: I tell my students that my favorite color is Rainbow.

I realize that it isn't a color, this much I know. What I don't understand is how putting red, orange, yellow, green, blue, and purple together, (in that order), makes me so freaking happy. Love seeing my pal ROY G. BIV.

The baking challenge this week asked for a baked good that represents the rainbow. I couldn't bring myself to make the rainbow cake, even though it is pretty amazing. I've been craving cookies for a bit, since I shipped most of these to California and hardly kept any for myself.

This recipe recreates the soft dreaminess of the Lofthouse sugar cookie. I went through quite a few sugar cookie recipes before I found one that even came the teeniest bit close to the mass produced goodness. My next challenge will be figuring out how to make them completely from scratch. Luckily, this recipe helped me fulfill the rainbow requirement by giving me an opportunity to use Funfetti cake mix.


Rainbow Cookies
adapted from Noshings
makes about 2 dozen

Ingredients

• 1 18oz box of Funfetti cake mix
• 2/3 cup AP flour
• 2 large eggs
• 1/3 cup vegetable oil
• 2 tablespoons light sour cream
• 1/3 cup of sugar, for rolling the cookie balls in

Directions

Preheat oven to 350 degrees. Prep baking sheet with parchment paper.
Pour cake mix into a medium bowl, combine with 2/3 cup of all purpose flour. Add 2 eggs, 1/3 cup of vegetable oil and the 2 tablespoons of sour cream. Mix until well combined making sure to break up any clumps of flour, dough will be thick.
Place the 1/3 cup of sugar in a small bowl.
Roll cookie dough into one inch balls. One at a time, drop cookie dough balls into bowl of sugar. Place cookie dough on the parchment papered baking sheet, sugar side up. Using the heel of your hand, or the bottom of a drinking glass, flatten the cookie dough until about 1/2 inch thick.
Bake cookies for about 10 minutes, cookies will still be soft to the touch, but aim to not brown the bottoms. Let cool on baking sheet for 1 minute before transferring to wire rack.
Let cool completely. Frost, if desired. (Trust me, you desire!)

Quick Buttercream Frosting
adapted from AllRecipes

Ingredients:

1/2 cup of unsalted butter
2 cups of powdered sugar
1 1/2 teaspoons vanilla
3 teaspoons heavy cream
Food coloring

Directions:

Cut stick (1/2) cup of butter to small cubes in order to soften. Using a wooden spoon, or similar cooking utensil, cream the room temperature butter until smooth and fluffy. Carefully combine with the powdered sugar, one cup at a time. Beat in vanilla extract, between cups of sugar, and mix in the teaspoons of heavy cream until frosting reaches desired consistency.

Cheesesteak Sandwiches

I once loved knowing that the sandwich came to be because of some card-playing English aristocrat. The story says that he wanted to eat something without getting his hands dirty. I always felt certain I knew the history of the word, but considering the information came from a children's television show, it wasn't entirely accurate. No matter who the inventor, sandwiches are pretty freaking awesome.


Personally, this sandwich is an ideal laid-back dinner. The peppers and onions add nice complexities that sandwiches normally don't have. Obviously, it's best eaten hot and right away, but we also packed it as a cold lunch.


Cheesesteak Sandwiches
adapted from Seth Koslow
Serves 6

Ingredients

Marinade/Dressing:

• 1/4 cup Dijon mustard
• 1/2 cup balsamic vinegar
• 2 cloves garlic, chopped
• 1/4 cup extra virgin olive oil
• salt and freshly ground pepper

Sandwich

• 2 lbs flank steak
• 2 tablespoons butter, divided
• 3 tablespoons olive oil, divided
• 1/2 lb mushrooms, sliced
• 1 green bell pepper, seeded, sliced
• 1 small sweet onion, quartered and thinly sliced
• 6 soft sandwich rolls, split open
• 12 slices of provolone cheese
  

Directions

Combine the mustard, balsamic vinegar, and chopped garlic in a large mixing bowl. Whisk in the olive oil, season with salt and pepper.

Slice meat very thinly and put the flank steak in the mixing bowl with the marinade. Let the steak marinade at room temperature for at least 30 minutes.

Meanwhile...
*Heat 1 tbs of olive oil and 1 tbs of butter in a large saute pan over high heat. Saute sliced mushrooms until tender. Season with salt and pepper. Place in bowl and set aside.

*Heat 1 tbs of butter and 1 tbs of olive oil in same saute pan over medium heat. Cook thinly sliced onions for about 12 minutes, stirring occasionally. Add remaining tablespoon of olive oil, and the sliced green bell pepper. Cook peppers with onions about another 10 - 15 minutes, or until onions are golden brown and caramelized. Place in bowl and set aside.

Place pan back over high heat. Using a slotted spoon, place all of the sliced meat into the pan. Stir often, making sure to cook meat on both sides. Cook for about 5 minutes. Drain, and discard, any excess juices. Return meat to the flame and mix in the onions, peppers, and mushrooms. Stir together, and continue cooking until meat is cooked through.

To make sandwich, take roll and place two slices of provolone cheese on the bottom half. Top the cheese with steak and vegetables.

Creamy Beef Stroganoff

Week 13, and we’re cooking Russian.

A little bit of internet research informed me that Strogonaff, or “Stroganov”, would fall into this category. I knew that it was the right choice. The boyfriend is a fan, and it was something we had only once or twice growing up, never from scratch.

This recipe has you put things in the pan, take them out, put something else in the pan, take it out; it’s a bit of a process, but with a very yummy result.

I made some changes to the original recipe, and ended up with a spicier than normal Strogonaff. As mentioned before, I have no problem with spice. If you don't like feeling like your mouth is on fire, you can scale back the two teaspoons of crushed red peppers.


Rich and Creamy Beef Stroganoff
adapted from SanFranCook

Ingredients
2 lbs. beef chuck roast, cut into 1/2-inch thick strips
1/2 cup white wine
1 teaspoon salt
1/2 teaspoon ground black pepper
1 tablespoon extra-virgin olive oil
1 stick of butter, (1/2 cup), divided into tablespoons
1 large onion, diced
3 cloves garlic, minced
8 oz. sliced mushrooms
1/4 cup all-purpose flour, sifted
1 1/3 cups beef stock
1 tablespoon Worcestershire sauce
1 teaspoon Dijon mustard
2 teaspoons crushed red pepper flakes (feel free to use less)
1/3 cup light sour cream
3 ounce light cream cheese (or Neufchâtel), softened

Directions
*Place beef in large bowl. Stir in the 1/2 cup of wine, teaspoon of salt, and half teaspoon of ground black pepper. Let the beef marinate for 10 minutes, stirring occasionally. Using a slotted spoon, place meat on paper towels to pat dry. Reserve remaining marinade.

*Heat the tablespoon of olive oil in large skillet over medium heat. Cook beef until browned, (about 5 - 7 minutes), then place on a plate. Drain any fluid from skillet and discard.

*Melt 2 tablespoons of butter into the same skillet, and cook the onion and garlic. Stir often, cooking the onions until they are translucent. Set the onion/garlic mixture over the beef.

*Melt another 2 tablespoons of butter into the skillet. Cook the mushrooms for about 10 minutes, until tender. Place cooked mushrooms in a bowl. Set aside.

*Melt the remaining four tablespoons of butter in the skillet. Whisk in the 1/4 cup of flour. Cook the flour for about 5 minutes, or until it no longer tastes raw. Slowly whisk in the beef stock. Stir mixture constantly, bringing it to a boil. Reduce heat to medium low. Add the reserved wine marinade, Worcestershire sauce, Dijon mustard and crushed red pepper flakes. Stir in the beef and onions.

*Cover and simmer until beef is tender, about 1 hour.

*Stir in mushrooms, 1/3 cup of sour cream, and 3 oz of cream cheese 5 minutes before serving. Combine well.


Serve over rice or egg noodles, enjoy!

Baking Savory: Cape Chocolate Chip Cookies

I like the way that cape, chocolate, chip, and cookies all start with the letter C. I do not, however, like the way it reminds me of an English snob.

If you're reading this blog, I honestly hope you aren't an English snob. It's ok if you majored in English, or read a lot of books, just as long as you don't make people feel bad about the way they speak or write.

I once had an English snob make a snide remark at me at a party. Not cool, English snob, not cool.

I remember it better than most memories. The way I was excited about having found a random example of an alliteration. The way he made sure to stomp on my feelings by telling me that it was NOT alliteration. According to him, and (I'm assuming) his English snob friends, in order for something to be an alliteration, there had to be 3 or more words starting with the same letter.

Really, English snob, really?

I don't even care if he was right or not, what I care about is how he went out of his snobby way to crush my alliterating hopes and dreams.

You may have noticed that I am in no way an English snob. I write this blog the way I speak, the way my mind rattles out thoughts. I even speak the way my mind shoots ideas around. This means that sometimes I leave out important words in my speech, like prepositions, or subjects of sentences. I may also be leaving out these words as a result of falling down the stairs last month, whatevs.


What matters is that my friends aren't English snobs, and that I can find a way to convince people that these Cape Chocolate Chip Cookies are NOT weird.

Cape Chocolate Chip Cookies
adapted from Emeril

Ingredients
1 cup of butter (2 sticks)
1 cup of sugar (divided into halves)
1 teaspoon vanilla
1/4 teaspoon salt
1/2 cup chocolate chips
1/2 cup finely crushed potato chips (Cape Cod, for alliteration!)
1 cup all purpose flour
1 cup bread flour (because I ran out of AP)

Directions
Preheat your oven to 350 degrees. In a large bowl, cream together the cup of butter with a half cup of sugar. Mix in the teaspoon of vanilla and the 1/4 teaspoon of salt. Add the 1/2 cup of crushed Cape Cod, and the 1/2 cup of chocolate chips. Stir well. Finally, add the two cups of flour and mix until well combined.

Place remaining 1/2 cup of sugar in a shallow bowl. Using a tablespoon to help measure, form cookie dough mixture into little balls. Roll the balls in the sugar before placing on the cookie sheet. Gently press down on the cookie balls with the bottom of your bowl. Sprinkle tops with extra crushed chips and sea salt flakes*(See note).

Bake the cookies for 14 to 16 minutes. Transfer to wire rack to cool.


*I have an excessive amount of salt on the tops of my cookies. After further consideration, they are much better with only a little bit of salt sprinkled on top. Emeril dips his in chocolate. This is worth considering.

Butterbeer Cupcakes

I'm amazed that it is only the tenth week of the year. New Year's seems so long ago, and we have been working on so many projects in the classroom since classes resumed from winter break.

One special day we had in the classroom recently, was Read Across America Day on Friday, March 2nd. It happened to coincide with Dr. Seuss' birthday, so many of the classrooms at our school celebrated accordingly. Students brought in sleeping bags, comfy clothes, and piles of books, and we dedicated the whole day to reading. We took our third graders down to the Pre-K room and read to the preschoolers, too.

Soon after, Week 10 of both the cooking and the baking challenge asked for Movie or Book inspired recipes. Luckily, this one is both; and from my favorite book series, too!

I adore the Harry Potter books. I spent all of my middle school and high school years reading a book, or between books. Then the movies came along to add on to the fun. Even after I started college, the last book came out and I went to a book-release party and had a blast. The series is something I'll always look fondly upon and associate with such good memories. These cupcakes are a great way to celebrate them!


Butterbeer Cupcakes
with Butterscotch Buttercream and Butterscotch Ganache
Slightly adapted from The Pastry Affair

these quantities make 8 cupcakes

1 cup all purpose flour
3/4 teaspoon baking powder
1/4 teaspoon baking soda
pinch of salt
1/2 stick of butter (4 tablespoons)
1/2 cup light brown sugar
1 extra large egg
1 teaspoon vanilla
1/2 teaspoon butter flavoring
1/4 cup cream soda
1/4 cup whipping cream + 1 teaspoon vinegar

Preheat oven to 350 degrees.

In a small bowl whisk together the cup of flour, 3/4 teaspoon baking powder, 1/4 teaspoon of baking soda and the pinch of salt. Set aside.

Measure out the 1/4 cup of whipping cream and mix in the teaspoon of vinegar. (This takes the place of the buttermilk from the original recipe.) Set aside.

In a large mixing bowl, beat together the 1/2 stick of butter and the 1/2 cup of brown sugar until fluffy. Add the egg and beat well. Mix in the teaspoon of vanilla and the 1/2 teaspoon of butter flavoring.

Add a 1/3 of the flour mixture into the larger bowl with the butter and mix together. Stir in the whipping cream (with vinegar), then another 1/3 of flour mixture. Mix in the cream soda, and fold in the remaining flour mixture. Mix gently in order to avoid overbeating.

Fill lined cupcake pan with the batter, and bake for 15 - 18 minutes, testing for doneness with a toothpick. Cool completely before frosting.


Butterscotch Ganache
(enough for 8 cupcakes, and a bit leftover)
1/2 cup heavy whipping cream
1/2 cup and 1/3 cup of butterscotch chips (equal to about 1/2 of an 11 oz. package)

Melt butterscotch chips with the heavy cream in a small saucepan over medium heat. Stir often, until smooth. Remove from heat, and cool to room temperature, stirring occasionally.


Butterscotch Buttercream
(enough for 8 cupcakes)
3 tablespoons unsalted butter, softened
2 tablespoons Butterscotch Ganache
1/2 teaspoon vanilla
1/2 teaspoon butter flavoring
pinch of salt
1 1/2 cups of powdered sugar
2 tablespoons of heavy cream

In large mixing bowl beat the softened butter until fluffy. Mix in butterscotch ganache, vanilla, butter flavoring, pinch of salt. Beat in powdered sugar for 2 - 3 minutes. Add the cream one tablespoon at a time until reaching desired consistency.

To Assemble

• Using a paring knife, cut out the top of the cupcake in a cone shape.
• Fill the space with 2-3 teaspoons of Butterscotch Ganache
• Gently place the cupcake top back on.
• Top with Butterscotch Buttercream, making sure to cover the cut from the knife.
• Drizzle Ganache over the cupcake and buttercream.

Pantry Cookies

These are my ultimate care package cookies.

These are my "I can't decide if I want oatmeal, peanut butter, or chocolate chips in my cookies" cookies.

Usually, multiple types of chocolate go into this cookie. Nuts and dried fruit often make an appearance in these cookies. (White chocolate and dried cranberries? Amazing.) Peanut butter and oats are a must for these cookies. How else can I make myself believe they are a legitimate breakfast item?


The beauty of these cookies is that you make them your own. Have some spare M&Ms lying around? Toss them in. Like pecans, but love walnuts too? Sure, have both! Can't decide between dark or milk chocolate? Mix and match, pick and choose, it all works out in the end.

The base for this cookie is an oatmeal cookie recipe. When you add your favorite mix-ins it becomes your own. Pantry Cookie is what I'm calling it, but call it what you want because it's yours!


Pantry Cookies
Originally "Garbage Cookies" by i am baker.

Ingredients
1 1/2 cups of all purpose flour
1 teaspoon baking soda
1 teaspoon baking powder
1 teaspoon salt
2 teaspoons cinnamon
1/2 teaspoon allspice
2 eggs
1 teaspoon vanilla
3/4 cup unsalted butter, softened
3/4 cup granulated sugar
3/4 cup brown sugar, packed
1 1/2 cups whole oats

additions:(measurements are only suggestions, feel free to alter to your liking)
1/4 to 1/2 cup peanut butter (optional) 
1/2 cup peanut butter chips
1/4 cup chocolate chips
1/4 white chocolate chips
1/4 cup chopped pecans
1/4 cup dried cranberries (not pictured)




Directions
Preheat oven to 350 degrees. Prepare baking sheet with parchment paper.

In a medium bowl, sift together the 1 1/2 cups flour, the teaspoons of salt, baking powder, baking soda, the 2 teaspoons of cinnamon and the 1/2 teaspoon of allspice. Set aside.

In a large bowl, cream together the 3/4 cup of softened butter, the 3/4 cup of brown sugar, and the 3/4 cup granulated sugar. When fluffy, mix in the eggs, one at a time. Stir in the vanilla.

Add the dry ingredients to the butter mixture, along with the 1 and 1/2 cup of oats. Add peanut butter (if desired), mixing until just combined. Fold in your additions to make this cookie your own masterpiece!



Using a tablespoon, drop rounded mounds of cookie dough on baking sheet. Bake for 8 - 12 minutes turning halfway through. Allow to cool on baking sheet for 2 minutes, transfer to wire rack to cool completely.

Disclaimer: you can make pantry cookies even if you don't own a pantry.