Peanut Butter Rice Krispie Treats

I’m back! Its been a little crazy but I’m back and I’ve got goodies!! I have been on the hunt for gluten free Rice Krispies since I found out that they even existed and my mom and little brother FINALLY found them! So to celebrate of course I HAD to make Rice Krispie treats. Not just any old ordinary Rice Krispie treats, PEANUT BUTTER Rice Krispie treats!

Thanks Snap, Crackle and Pop!

Peanut Butter Rice Krispie Treats

Marshmallows and Peanut Butter! Hello delicious!

Ingredients

  • 3 tablespoons vegan butter (Earth Balance)
  • 1 package regular marshmallows or 4 cups miniature marshmallows
  • 1/2 cup peanut butter
  • 6 cups Gluten Free Rice Krispies cereal
  1. In large saucepan melt butter over low heat.
  2. Add marshmallows and stir until completely melted. Remove from heat.
  3. Stir in peanut butter until melted.
  4. Add in Rice Krispies cereal. Stir until well coated.
  5. Using buttered spatula or wax paper evenly press mixture into 13 x 9 x 2-inch pan coated with cooking spray. 
  6. Cool. Cut into 2-inch squares.

Rice Krispie treats always taste best if served the same day. I’m sure with these, you’ll have no leftovers!

I cannot wait to make other delicious rice krispie goodies!

ENJOY!

Kwegyirba Croffie is a freelance Associate Producer at News 12 Connecticut, a Freelance Social Media Producer at NBC theGrio.com and a Intern Kitchen Writer at College Lifestyles (TM). She is a Quinnipiac University alumni and a sister of Alpha Delta Pi. She enjoy cupcakes,Broadway musicals, Forever 21 ,giraffes, peacock feathers, orchids, lillies and anything Disney.

Oooey Gooey Caramel Popcorn

Food Network’s Tyler Florence is one of my favorite Food Network chefs. His recipe for caramel popcorn is perfect for a movie night, girls night in or just a little sweet snack!

Oooey Gooey Caramel Popcorn

Ingredients

  • 1 cup brown sugar, packed
  • 1/2 cup water
  • 1/2 cup light corn syrup
  • 2 tablespoons unsalted vegan butter (Earth Balance)
  • Pinch cream of tartar
  • 1/2 (10-ounce) package marshmallows, about 4 cups
  • 10 cups hot, salted popcorn, uncooked kernels removed or if you do not have a popcorn maker or know how to pop the kernels – 10 cups of popped popcorn – kept warm
  1. In a saucepan, combine the brown sugar, water, corn syrup, vegan butter, and cream of tartar (fun food note – this bit of acid keeps the sugar from crystallizing)
  2. Bring to a simmer over medium heat, stirring frequently with a wooden spoon to dissolve the sugar. When thesugar syrup reaches a boil, stop stirring and swirl the pan around over the heat so it doesn’t burn.
  3. As the syrup reaches the caramel stage, the bubbles on top will become smaller, thicker, and closer together. Simmer for 10 to 12 minutes, until the caramel coats the back of the spoon. (If you have one -stick a candy thermometer in the pot and cook until the syrup reaches the “soft-crack stage”, which is about 270ºF. When you drop a bit of this syrup into cold water, it will solidify into threads that, when removed, are hard yet bendable.)
  4. Remove the caramel from the heat and stir in the marshmallows. Fold the marshmallows into the hot caramel so they all melt into a gooey caramel sauce.
  5. The caramel will coat better if the popcorn is hot, so make it while boiling the sugar or pop it first then keep it warm. Put the popcorn in a big bowl and pour the caramel marshmallow mixture over thepopcorn. Gently fold with a wooden spoon to coat each kernel.
  6. If you want to make this into popcorn balls, grab handfuls of the popcorn and squeeze it together to form popcorn balls; make them about the size of a tennis ball. Put the popcorn balls on a sheet pan lined with waxed paper to cool completely.
  7. If not, just spread the popcorn caramel mix onto a baking pan lined with wax paper and let cool then break into pieces.

ENJOY!

Mexican Chocolate Popcorn Balls

Food Network has great snack recipes that are easily adaptable to be gluten free/dairy free! The other day, I came across some great popcorn recipes and I thought HEY! I’ll do a little popcorn series! It first started with the Peanut Maple Popcorn. Today – Mexican Chocolate Popcorn Balls! Movie night snacks will never be the same!

Mexican Chocolate Popcorn Balls

Adapted from Food Network.com

Making these will be sticky but worth it! The mix of chocolate and spices is great!

Ingredients

  • 1/4 cup light corn syrup
  • 2 tablespoons vegan butter (Earth Balance)
  • 1 cupconfectioners’ sugar
  • 2 cups mini marshmallows
  • 2 tablespoons unsweetened cocoa powder (Hershey’s is great – you can use Toll House as well but I like Hershey’s cocoa powder way better)
  • 1/2 teaspoon cinnamon
  • 1/4 teaspoon nutmeg
  • 1/4 teaspoon cayenne pepper
  • 1 tablespoon water
  • 1 teaspoon pure vanilla extract
  • Pinch of salt.
  • 12 cups popcorn – popped (I suggest using a natural or light butter popcorn or even Kettle corn (my personal favorite) )
  • Cinnamon Sugar for rolling
  1. Bring corn syrup, butter, sugar, 1 cup mini marshmallows, cocoa powder, cinnamon, nutmeg and cayenne pepper, and water to a boil in a large pot over medium heat, stirring.
  2. Add vanilla and a pinch of salt.
  3. Remove from the heat; using a rubber spatula, stir in popcorn and 1 more cup of mini marshmallows.
  4. Now for the fun and sticky part – yes it will be sticky! Butter your hands, and shape mixture into balls.
  5. Roll formed balls in cinnamon sugar.

Who said popcorn balls were boring!?! ENJOY!

Rocky Road Cookies

Mmmm rocky road ice cream. The chocolate. The marshmallows. Oh and who couldn’t forget the sweet crunch of the nuts? Ice cream is a great inspiration of other desserts including cookies! So put down the spoon and have some rocky road with your fingers. Licking the melted marshmallows off your hands is completely expected and totally fine.

Rocky Road Cookies

Adapted from Fifteen Spatulas.

Oooh did I mention this is a FLOURLESS cookie?! YUP! 

Ingredients

  • 3 cups powdered sugar
  • 2/3 cup cocoa powder
  • 1/4 teaspoon salt
  • 3 extra large egg whites
  • 1 tablespoon pure vanilla extract
  • 2 cups semi-sweet chocolate chips
  • 2.5 ounces toasted almonds
  • 1 cup mini marshmallows
  1. First, toast almonds if you do not have toasted almonds. To toast almonds, heat oven to 350ºF and place almonds on foil lined baking sheet and bake until golden, about 10 minutes.
  2. Preheat oven to 350ºF (if you already had toasted almonds) and line 2 baking sheets with parchment paper.  Set aside.
  3. In a large bowl sift powdered sugar and cocoa powder.  Whisk in salt.
  4. Add egg whites and vanilla and whisk until combined and batter is smooth.
  5. Stir in chocolate chips and almonds.
  6. Using a medium size cookie scoop, portion out 12 cookies on each baking sheet.
  7. Place 4-5 marshmallows on top of each cookie.
  8. Place the baking sheets in the freezer for 5 minutes (or fridge for 10-15 minutes) to chill cookies to prevent them from spreading too much in the oven.
  9. Bake cookies for 12-13 minutes.  Allow to cool on the baking sheets for at least 5 minutes and then transfer cookies to wire rack to cool completely.

MMM!! You are welcome chocolate lovers 🙂

ENJOY!

Kwegyirba Croffie is a freelance Associate Producer at News 12 Connecticut and a Special Events/Event Planning and Social Media Intern at College Lifestyles (TM). She is a Quinnipiac University alumni and a sister of Alpha Delta Pi. She enjoy cupcakes,Broadway musicals, Forever 21 ,giraffes, peacock feathers, orchids, lillies and anything Disney.

Brownies S’mores

I’m in a very s’more mood! You want s’more?! (get it? S-MORE!) Brownie time!! 🙂

Brownie S’mores

Ingredients

For the Brownies

  • 2/3 cup brewed coffee
  • 1 tablespoon non-hydrogenated vegan margarine ( Earth Balance)
  • 2 ounces dark chocolate (58% or darker), finely chopped
  • 2 3/4 cups plus 1 tablespoon sugar
  • 1 cup cocoa powder
  • 1 1/2 teaspoons salt
  • 2/3 cup vegetable or canola oil
  • 2/3 cup water
  • 1 tablespoon vanilla extract
  • 2 cups plus 3 tablespoons all-purpose gluten free flour
  • 1 teaspoon baking powder
  • 3/4 cup chocolate chips

For the S’more Assembly 

  • 1 cup chocolate chips
  • 4 cups mini vegan marshmallows (Dandies or Sweet & Sara)
  • 24 gluten free graham cracker squares
  • 3/4 cup chocolate chips
  1. To start the brownies, Preheat the oven to 350°F.
  2. Grease a 9 by 13-inch baking pan.
  3. Using a double boiler, heat the coffee, margarine, and dark chocolate, stirring, until the chocolate is melted and the ingredients are thoroughly combined.
  4. In the bowl of a stand mixer, combine the sugar, cocoa powder and salt and mix together with the paddle attachment.
  5. Add the oil, water, and vanilla and mix to combine. Add the coffee mixture and mix to combine.
  6. In a separate bowl, mix together the gluten free flour and baking powder. Stir in the chocolate chips. Add the dry ingredients to the wet ingredients and mix until all the ingredients are incorporated.
  7. Pour the batter into the prepared baking pan and bake for 45 to 55 minutes, until a toothpick inserted in the center comes out clean. Cool completely, then cut into squares.
  8.  To assemble the s’mores, Once brownies are cooled and cut, melt 1/2 cup of chocolate chips in a microwave. Drizzle the melted chips over the brownies.
  9. Pile the marshmallows onto the brownies, on top of the melted chips. Using a pastry torch, flame the marshmallows until you get some browning, being careful not to burn them. Sprinkle the remaining chips on top.
  10. Break the graham cracker squares in half and press them into the marshmallows so that they stand upright. Or, simply crush them in a plastic bag and sprinkle them over the top.

ENJOY!!

Toasted Coconut Marshmallows

I was thinking about taking a trip to Azure Chocolat sometime this week because I need some marshmallows dipped in chocolate. They MAKE their own marshmallows! MAKE THEM FROM SCRATCH! Why the caps? BECAUSE THEY ARE DELICIOUS! AND DIPPED IN CHOCOLATE! Made from scratch marshmallows with a hint of rose dipped in delicious chocolate. But, if you don’t live on Long Island and cannot get to Azure Chocolate (I’m sorry), you can make your own marshmallows. Marshmallows are pretty easy to make and they can be a vehicle for a lot of great taste. While I may not make them as good as they do at Azure Chocolat, these can come pretty close.

Toasted Coconut Marshmallows

Ingredients 

  • 3 packages unflavored gelatin
  • 1 1/2 cupsgranulated sugar
  • 1 cup light corn syrup
  • 1/4 teaspoon kosher salt
  • 1 tablespoon pure vanilla extract
  • Confectioners’ sugar, for dusting
  • 7 ounces sweetened shredded coconut, toasted
  1. Combine the gelatin and 1/2 cup of cold water in the bowl of an electric mixer fitted with the whisk attachment and allow to sit while you make the syrup.
  2. Meanwhile, combine the sugar, corn syrup, salt, and 1/2 cup water in a small saucepan and cook over medium heat until the sugar dissolves. Raise the heat to high and cook until the syrup reaches 240 degrees F on a candy thermometer. Remove from the heat.
  3. With the mixer on low speed, slowly pour the sugar syrup into the dissolved gelatin. Put the mixer on high speed and whip until the mixture is very thick, about 15 minutes. Add the vanilla and mix thoroughly.
  4. Sprinkle half the toasted coconut in an 8 by 12-inch nonmetal pan. Pour in the marshmallow batter and smooth the top of the mixture with damp hands. Sprinkle on the remaining toasted coconut. Allow to dry uncovered at room temperature overnight.
  5. Remove the marshmallows from the pan and cut into squares. Roll the sides of each piece carefully in confectioners’ sugar. Store uncovered at room temperature.

Now you have delicious marshmallows perfect for hot chocolate, cupcake topping, cakes, cookies or just to pop one by one in your mouth! 🙂

ENJOY!

Chex Cookie Pizza

FINALLY I a yummy cookie pizza recipe using gluten free rice chex!

Chex Cookie Pizza

Here is a sweet pizza treat that is fun to decorate and eat! You can use your favorite candy to decorate your pizza! Use different chocolates, nuts and miniature candy bars to make it just the way you like it!

Ingredients

  • 4 cups Gluten Free Rice Chex cereal. (Rice, Cinnamon or Honey Nut or for a chocolate crust Chocolate Chex!)
  • 1/3 cup granulated sugar
  • 1/3 cup packed brown sugar
  • 1/3 cup creamy peanut butter
  • 1/4 cup vegan butter or margarine, softened
  • 1 teaspoon vanilla
  • 1 egg, beaten
  • 2 cups miniature marshmallows
  • 1/4 cup miniature gluten free semisweet chocolate chips
  • 2 tablespoons coarsely chopped honey-roasted peanuts, if desired
  • 1 or 2 rolls Fruit Roll-Ups chewy fruit snack (any red variety), unwrapped, torn into pieces
  1. Heat oven to 375°F. Place cereal in resealable food-storage plastic bag; seal bag and crush with rolling pin.
  2. In large bowl, mix sugars, peanut butter, butter, vanilla and egg. Stir in crushed cereal. Spread in ungreased 12-inch pizza pan.
  3. Bake for 12 minutes. (You want to watch the crust because if its overcooked it will be very crunchy!
  4. Sprinkle evenly with marshmallows to within 1 inch of edge. Bake 5 minutes longer or until marshmallows are light golden brown.
  5. Sprinkle chocolate chips, peanuts and fruit snack pieces over marshmallows to look like pizza toppings. Cool completely on cooling rack. Cut into 16 wedges. Store tightly covered.

Kwegyirba Croffie is a freelance Associate Producer at News 12 Connecticut and a Special Events/Event Planning and Social Media Intern at College Lifestyles (TM). She is a Quinnipiac University alumni and a sister of Alpha Delta Pi. She enjoy cupcakes,Broadway musicals, Forever 21 ,giraffes, peacock feathers, orchids, lillies and anything Disney.