1. In large saucepan melt butter over low heat. Add marshmallows and stir until completely melted. Remove from heat.
2. Add KELLOGG'S RICE KRISPIES cereal. Stir until well coated.
3. Using buttered spatula or wax paper evenly press mixture into 13 x 9 x 2-inch pan coated with cooking spray. Cool. Cut into 2-inch squares. Best if served the same day.
In microwave-safe bowl heat butter and marshmallows on HIGH for 3 minutes, stirring after 2 minutes. Stir until smooth. Follow steps 2 and 3 above. Microwave cooking times may vary.
ADD *8* more marshmellow's to the mix to make it a little more plyable
"In the end, I made 3 full batches of Rice Krispie Squares one after the other, to get 8 thin slabs.
Add candy. I bought colored twizzlers, gummi worms, jujube fish and fruit roll-ups.
Roll the Rice Krispie treats around the candy. Don’t roll it more than one full roll. You don’t want it to be too thick.
Once you’ve trimmed the roll, wrap the fruit roll up around it (squeeze). Green fruit roll-ups would be best, but I couldn’t find them. I left the plastic wrap on my roll-up while I applied it to the candy, none of the kids bothered to do this. It works well both ways, just make sure to remove it before cutting.
Now it’s time to cut your candy roll into to cute California roll style sushi. You’ll need a sharp knife to get through the gummy worms and twizzlers in the center.
Chocolate Matcha Marble Cake/Cupcake
2 cups cake flour
1 teaspoon baking powder
1/2 teaspoon baking soda
1/2 teaspoon salt
1 teaspoon instant espresso or coffee powder
1/3 cup dutch-process cocoa powder
1 1/3 cups sugar
1 whole egg
1 egg white
6 Tablespoons unsalted butter
1 cup low fat yogurt
1 teaspoons vanilla extract
1.5 teaspoons matcha powder
Have all ingredients at room temp. Preheat oven to 350 degrees with rack in the lower third of the oven. Spray 8-10 cup tube pan with cooking spray.
Use a whisk to combine four, baking powder, baking soda, and salt. Sift together. Set aside. In a small bowl combine the espresso powder, cocoa and 1/3 cup of the sugar with 1/4 cup of water. Whisk until smooth. Set aside. In another small bowl, whisk whole egg with egg white. Set aside.
Cut the butter into pieces and place in an electric mixing bowl. Beat for 1 minute to soften. Gradually add remaining 1 cup of sugar and beat at high speed for about 3 minutes. Dribble eggs in slowly, about 1 T at a time, beating constantly for about 2 minutes. On low speed, beat in a third of the flour mixture. On medium-high speed, beat in half of the yogurt. On low speed, beat in half of the remaining flour. On high speed, beat in the rest of the yogurt and the vanilla. On low speed, beat in the remaining flour.
Measure out 1 1/2 cups of yogurt batter and mix into the cocoa mixture. Set aside. Add matcha powder to the rest of the yogurt batter in the mixing bowl.
Use a large spoon to fill the bottom of the pan with about three quarters of the green batter placed in dollops. Cover the green batter with dollops of chocolate batter. Top the chocolate batter with small dollops of green batter spaced so that the chocolate batter shows through. Use a table knife to marble the batters together with a circular or zigzag motion; be careful not to blend them too much.
For cupcakes, scoop a heaping tablespoon of either green or brown batter into each paper liner, and cover it with the alternate batter. Marbling the batter with a knife is optional. If you do not marble the batter, you will get a two tone cake instead of a marble cake. Which I think looks equally elegant and appealing.
Bake for 45-50 minutes for cake, (20-25 minutes for cupcakes) or until the cake starts to pull away from the sides of the pan and a toothpick inserted in comes out clean.
Cool for 10-15 minutes on a rack. Unmold the cake. Cool completely before serving or storing.
Adzuki Bean Paste Filled Chocolate Cupcakes with Matcha Green Tea Frosting
Red Bean Paste
1-1/4 cups red adzuki beans
2 tablespoons vegetable oil
1/2 cup sugar
1. Cover beans in cold water and soak uncovered, overnight.
2. Drain, transfer back to the pot and cover in 5 cups of cold water. Bring to a boil and simmer for about 1 hour and 15 minutes.
3. Drain and puree with a hand blender or in a food processor.
4. Press through a metal sieve. Note: This is time consuming work. The pureed beans become a thick paste and it takes some time to press through the sieve, clean off the underside, continue pressing until most of the bean puree passes through and the skins are left behind.
5. Heat oil in a medium saucepan over medium-high heat. Add pureed beans and sugar. Stir with a wooden spoon for about 3-5 minutes. Transfer to a bowl, cover with plastic wrap, and allow to cool.
6. After the paste has cooled, scoop out 1/2″ balls. Cover loosely with plastic wrap so they won’t dry out.
Old-Fashioned Chocolate Cupcakes
24 regular cupcakes / 350 degree oven
3/4 cup (1-1/2 sticks) butter
2 cups sugar
2 cups flour
1 teaspoon baking soda
1/2 teaspoon salt
3/4 cup cocoa powdered
2 tablespoons instant espresso powder
1-1/2 cups milk
2 teaspoons vanilla
1. Beat butter until softened. Add sugar and beat until light and fluffy, about 3 minutes.
2. Add eggs, one at a time, beating 30 seconds after each addition.
3. Measure the flour, baking soda, salt, cocoa powder, and espresso powder into a medium sized bowl and whisk to combine.
4. Measure the milk and vanilla into a measuring thing.
5. Add about a third of the dry ingredients to the butter/sugar and beat to combine. Add about a half of the milk/vanilla and beat to combine. Continue adding, alternating between dry and wet and finishing with the dry.
6. Scoop batter into cupcake cups about 2/3’s full. Plop a ball of bean paste in each. Push down slightly and cover with batter using the back of a spoon.
7. Bake at 350 degrees for about 25-30 minutes or until a cake tester comes out clean.
Note: Because you will be stuffing these cupcakes with bean paste, do not overfill. Stay close to 2/3s full or below. Also I like to preheat my oven to 375 then turn it down to 350 once I put the cupcakes in to make sure there are no cool spots which tend to result in cupcake overflow.
Matcha Green Tea Frosting
2 sticks butter
8 ounces or 1 package of Philly cream cheese
3 cups powdered sugar
~2 tablespoons matcha powder
1. Bring butter to room temperature by letting it sit out for 1 or 2 hours.
2. Beat butter and cream cheese at medium speed until creamy.
3. Sift 3 cups of powdered sugar and 1 tablespoon of matcha powder into the butter/cream cheese mixture and beat to combine.
4. Taste. Add more matcha if desired (I find some matcha powder is stronger then others) and more powdered sugar if its not thick enough. 3 cups worked for me.
1. Top cooled cupcakes with the frosting.
2. Top with a mochi disk and a dusting of matcha.
Note: Never having made mochi before I did a quick google search and ended up with this quick method. After nuking the flour and water, I stirred it some and transfered onto a sheet of plastic wrap and formed it into a log. I left the log to cool then sliced into it with a knife and cut out circles with the end of a pastry tip. From there I dusted lightly in corn starch to prevent sticking. Note that you should keep the disks wrapped in plastic wrap until you serve the cupcakes as they go crunchy when left out in the air. The wrapped mochi held up well overnight.
Garden Veggie Pizza Squares
1 (8 ounce) package refrigerated crescent rolls
1 (8 ounce) package cream cheese, softened
1 (1 ounce) package Ranch-style dressing mix
2 carrots, finely chopped
1/2 cup chopped red bell peppers
1/2 cup chopped green bell pepper
1/2 cup fresh broccoli, chopped
1/2 cup chopped green onions
Preheat oven to 375 degrees F (190 degrees C).
Roll out crescent rolls onto a large non-stick baking sheet. Stretch and flatten to form a single rectangular shape on the baking sheet. Bake 11 to 13 minutes in the preheated oven, or until golden brown. Allow to cool.
Place cream cheese in a medium bowl. Mix cream cheese with 1/2 of the ranch dressing mix. Adjust the amount of dressing mix to taste. Spread the mixture over the cooled crust. Arrange carrots, red bell pepper, broccoli and green onions on top. Chill in the refrigerator approximately 1 hour. Cut into bite-size squares to serve.
Apple Raisin French Toast Strata
1 (1 pound) loaf cinnamon raisin bread, cubed
1 (8 ounce) package cream cheese, diced
1 cup diced peeled apples
2 1/2 cups half-and-half cream
6 tablespoons butter, melted
1/4 cup maple syrup
Coat a 9x13 inch baking dish with cooking spray. Arrange 1/2 of the cubed raisin bread in the bottom of the dish. Sprinkle the cream cheese evenly over the bread, and top with the apples. If you like extra raisins, add them now. Top with remaining bread.
In a large bowl, beat the eggs with the cream, butter, and maple syrup. Pour over the bread mixture. Cover with plastic wrap, and press down so that all bread pieces are soaked. Refrigerate at least 2 hours.
Preheat oven to 325 degrees F (165 degrees C).
Bake 45 minutes in the preheated oven. Let stand for 10 minutes before serving.
Black Bean Spread/Dip
1 Can Black Beans, Rinsed and Drained
1/3 to 1/2 C. Salsa
1/2 teaspoon Cumin
1/4 C. Finely Chopped Red Onion
Rinse and Drain black beans. Place the beans, salsa and cumin in a food processor. Blend until smooth. You may need to thin the spread/dip to your liking with a small amount of water, lemon/lime juice, or salsa juice.
When smooth, pour into a small mixing blow, and stir in red onions. Serve chilled to room temperature with chips, tortillas, pitas, or anything you feel like.
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