Rice Krispy Treats dipped in white chocolate

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I made these treats when I when I went to go visit my girlfriends in my college town, Fresno a few weeks ago. Every time I make a trip I love bringing my friends a tasty treat to get us through our fun filled weekend! These simple rice krispy treats have a festive Valentine’s Day twist! You can always alternate the M&M colors for any season! Plus, I dipped the bottom of them in white chocolate so they make the perfect holiday treat. These are so easy to make, kids can even do it too!

Yield: 12

Ingredients:
6 cups rice krispy cereal
2 Tbsp butter
1 16 oz bag of mini marshmallows
1 cup of M&M’s
1 cup white chocolate ‘candy melts’
Sprinkles (optional)

Steps:
1. In a microwavable safe bowl, microwave marshmallows and butter for 1 1/2 minutes.

2. Measure cereal and M&M’s and put in a large bowl. Once marshmallows are melted, add to large bowl and mix with a spatula until cereal and M&M’s are completely coated with marshmallows.imageimage

4. Lightly grease a 9 by 13 inch pan and pour rice krispy mix. Top with sprinkles and refrigerate for 20 minutes.

5. Once rice krispy treats are cool, cut into 12 squares. In a medium bow, melt white chocolate ‘candy melts’ and dip one side of rice krispy treats. With a butter knife, scrape off access chocolate. Place dipped treats onto a cooling rack. Top with more candy or sprinkles, its completely up to you and let cool.

Lemon Bars

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Yield: 12

Ingredients:
For dough
1 cup butter; at room temperature
1/2 cup sugar
2 1/2 cups flour

For filling
4 whole eggs
2 large lemons
2 tsp lemon zest
1 1/2 cup sugar
1/4 cup flour

Steps:
1. Preheat oven to 350 degrees F. In a mixing bowl, combine butter, sugar, and flour. Combine until dough is formed. Add more flour if dough is too sticky. In a 9×13 inch baking dish, evenly press dough in dish. Bake for 20 minutes or until crust is golden brown.

2. In another mixing bowl, beat eggs, and squeeze the juice of 2 lemons (remove any seeds), add zest, and sugar by adding 1/2 cup at a time, and then flour. Whisk until lemon mixture is well combined. Pour over baked crust and bake for another 20-25 minutes. Sprinkle with powdered sugar and let cool for at least 20 minutes. They taste the best when they are cold so I highly recommend putting the bars in the refrigerator. Cut into bars and enjoy!
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The Fluffiest Snickerdoodle Cookies

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Thank you everyone who has sent me recipe requests! I will try as often as possible to cook/bake your requests. Here is my first one…Snickerdoodle cookies, a  classic favorite. These are my all time favorite cookies and I finally perfected my recipe to make them extra “fluffy”, just as they should be! For those who have a recipe you would like to learn how to cook/bake please email me at: kathrynskitchenblog@gmail.com.

Yield: 2 dozen

Ingredients:
1 cup butter; softened or at room temperature
1 cup sugar
1/2 cup brown sugar
2 eggs; room temperature
1 tsp vanilla extract
3 cup flour
2 tsp cream of tartar
1 tsp baking soda
1/4 tsp salt

For the cinnamon-sugar coating
1/4 cup sugar
2 tsp cinnamon

Steps:
1. Preheat oven to 400 degrees F. In a mixing bowl, cream butter, sugar, eggs, and vanilla. Once creamed, add flour (one cup at a time), cream of tartar, baking soda, and salt. Let sit in refrigerator for 15 minutes.
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2. In the meantime, in a small bowl mix cinnamon and sugar. With a mini ice-cream scooper scoop dough balls and place in cinnamon sugar bowl. Roll balls in mixture until coated well. Place on an ungreased cookie sheet 2 inches apart (because they will get a lot bigger!) and bake for 8-9 minutes. Transfer onto cooling rack until cooled completely. The cookie will look undercooked but it will cook a little more as it cools.
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Cowboy Cookies

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Yield: 8

Ingredients:
3/4 cup butter; room temperature
1 cup brown sugar
1 egg
1/4 cup sugar
1/4 cup honey
1 tsp vanilla
2 cups uncooked oatmeal
1 cup rice crispy cereal
1 cup flour
1 tsp salt
1/2 tsp baking soda
1/2 cup chocolate chips
1/2 cup shredded coconut*optional (I personally don’t like coconut but I heard it would go great with this recipe!)

Steps:
1. Preheat oven to 350 degrees F. With a mixer, beat together butter, sugars, honey, and vanilla until combined..texture will become creamy.
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2. Reduce speed on mixer and add in oatmeal, rice crispy cereal, flour, salt, baking soda, and chocolate chips. Mix until cookie dough is formed.image

3. This is a little trick that works great and makes all of your cookies the same shape! With a mini ice-cream scooper, scoop dough balls and place on an cookie sheet lined with parchment paper. Place 1 inch away from eachother and bake for 14-16 minutes. Let cool and then serve! These are also delicious for dunking in a cold glass of milk 🙂
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Hot Chocolate Cupcakes

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Cupcakes are my favorite dessert to bake because you can come up with so many different ideas–they are completely endless! So… thanks to Betty Crocker, I got the idea to bake hot chocolate cupcakes plus its the perfect season for it.. I also finally came up with a great frosting that is fluffy and won’t drip or lose its form. They are so cute you won’t want to bite into them!

Yield: 24

Ingredients:
1 box of Betty Crocker’s French Vanilla cake mix
3 packets of Swiss Miss hot chocolate
1/2 cup vegetable oil
3 whole eggs
3/4 cup water
1/2 cup mini chocolate chips
1/2 cup mini marshmallows
Red straws cut in thirds (I bought mine at Target)

Fluffy Whipped Cream Frosting:
1/2 cup heavy whipping cream
4-5 cups powdered sugar
1/4 cup butter; room temperature
1 tsp vanilla extract

Steps:
1. Preheat oven to 350 degrees F. Mix in all ingredients with a mixer until combined. With a spoon or large ice cream scoop, scoop out batter and put into lined cupcake tins. Bake for 20 minutes or until golden brown.

2. Time for the frosting! In a mixing bowl, add whipping cream, and slowly add in powdered sugar 1 cup at a time. (Otherwise, you will have a disaster and a mess!) Add in butter and vanilla and mix for 3 minutes or until peaks start to form. Frosting can sometimes be tricky to make so if you feel that the mixture is too thick or too thin, don’t be afraid to add more sugar or cream.

3. Once cupcakes are cooled, place frosting in pipping bag with a french tip and swirl about 1 1/2 Tbsp of frosting per cupcake, or until cupcake is covered. Sprinkle chocolate chips and add 3 mini marshmallows on top. I think these toppings give it the ultimate “hot chocolate” look!

*I recommend frosting 5 cupcakes at a time and then adding the toppings because the frosting will get hard fast!

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