Posts Tagged by Baking
Fall Pining Calls for a Mom Treat!
Tira-MissU Treats
INGREDIENTS:
3 tablespoons butter or margarine
1 (10 ounce approx 40) package regular marshmallows or 4 cups of miniature
6 cups crispy rice cereal
3 (8 ounce) packages reduced-fat cream cheese, softened
1 1/2 cups powdered sugar
1/3 cup strong brewed coffee
3 tablespoons fat-free milk or strong brewed coffee
1 (12 ounce) tub frozen reduced-fat non-dairy whipped topping
1/3 cup reduced-fat sour cream
1 ounce semi-sweet chocolate, grated
DIRECTIONS:
1. In large saucepan melt butter over low heat. Add marshmallows and stir until completely melted. Remove from heat.
2. Add crispy rice 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. Set aside.
4. Meanwhile, in large mixer bowl combine cream cheese, powdered sugar, coffee and milk. Beat on medium speed of electric mixer until creamy. Evenly spread over cereal mixture.
5. Fold together whipped topping and sour cream. Spread over cream cheese layer. Sprinkle top with chocolate. Cover and refrigerate for 4 to 24 hours. Cut into 2-inch squares.
Orange, Cherry, Rum… Oh my!
Moist and rich coffee cake. Nope, no coffee in it but it goes great WITH a good cup of coffee! more
Let’s start with the Crust
A quick and simple crumb crust that is Gluten Free, Wheat Free and Dairy Free. A great base for any pie or dessert. more
Maple Season inspires Stacked “Sandwiches”
Layered Maple Ripple
INGREDIENTS:
1 1/2 cups maple walnut ice cream, softened
1 1/2 cups butterscotch ripple, softened
3 tablespoons butter or margarine
1 (10 ounce) package regular marshmallows or 4 cups of miniature marshmallows
6 cups Crispy Rice cereal
DIRECTIONS:
1. Wash and dry two 12-ounce frozen juice concentrate cans. Pack Maple Walnut ice cream into one can. Pack butterscotch ice cream into other can. Cover and freeze at least 2 hours or until firm.
2. Meanwhile, in large saucepan melt butter over low heat. Add marshmallows and stir until completely melted. Remove from heat.
3. Add Crispy Rice cereal. Stir until well coated.
4. Using buttered spatula or wax paper evenly press mixture into 13 x 9 x 2-inch pan coated with cooking spray. Cool slightly. Using cookie cutter coated with cooking spray cut into ten 2 1/2-inch circles.
5. Remove ice cream from freezer. Cut or tear paper sides of cans from ice cream. Cut ice cream cylinders into ten slices. In each dessert dish place one slice of Butterscotch ripple ice cream, one crispy rice circle and one slice of maple walnut ice cream. Serve immediately.
Sweet Harvest Treat for Kids!
PopCorn on the Cob
INGREDIENTS:
3/4 cup light corn syrup
1/4 cup margarine
2 teaspoons cold water
2 5/8 cups confectioners’ sugar
1 cup marshmallows
5 quarts plain popped popcorn
DIRECTIONS:
1. In a saucepan over medium heat, combine the corn syrup, margarine, cold water, confectioners’ sugar and marshmallows. Heat and stir until the mixture comes to a boil. Carefully combine the hot mixture with the popcorn, coating each kernel.
2. Grease hands with vegetable shortening ( I recommend heavy duty dish gloves to protect your hands- especially for kids!) and quickly shape the coated popcorn into long shapes that look like corn cobs before it cools. Wrap with cellophane or plastic wrap and store at room temperature.
Flour Girl eager to try being Flour-less!
I love finding new individuals excited about being Gluten Free Exploratives! Even more I love to encourage and share.
Just call me Flour-less Girl. (Wheat flour, that is.)
I made my first-ever trip to the National Restaurant Association Show today at McCormick Place where I experienced another first:
I tried gluten-free foods. Lots of them. This is the first year the mammoth NRA show has been home to a gluten-free pavilion, packed with 33 purveyors of gluten-free breads, crackers, baked goods, pastas and even beer (made from sorghum — and it’s surprisingly tasty.)
I loved reading the commentaries and descriptives of the new products she tried. I look forward to following along as she explores her bakings!
Chocolate & Marshmallow – Best of Both Worlds!
Crispy S’more Square
S’moreable Graham Wafers
2 1/2 cups miniature marshmallows
1 package (12 oz., 2 cups) semi-sweet chocolate chips
2/3 cup light corn syrup
3 tablespoons butter or margarine
1/2 cup crunchy peanut butter
3 cups Crispy Rice
1. Coat 13 x 9 x 2-inch microwave-safe dish with cooking spray. Arrange S’moreable Graham Wafers crackers in single layer in dish, breaking crackers as needed to fit. Sprinkle marshmallows evenly over crackers.
2. Bake at 375°F (approx 200°C) about 7 minutes or until marshmallows are puffy. Cool completely.
3.In medium saucepan combine chocolate morsels, corn syrup and butter. Cook stirring constantly, over medium-low heat until melted. Remove from heat. Stir in peanut butter. Add crispy rice cereal, mixing until combined.
4. Spread evenly over marshmallows. Cover and refrigerate about 1 hour or until firm. Cut and store in airtight container in refrigerator.
MICROWAVE DIRECTIONS:
Follow step 1 above using 13 x 9 x 2-inch baking dish coated with cooking spray. Microwave on HIGH 1 minute or until marshmallows are puffy. Remove from microwave. Cool completely. In 2-quart microwave-safe mixing bowl combine chocolate, corn syrup and butter. Microwave on HIGH about 1 1/2 minutes or until chocolate is melted, stirring every 30 seconds. Stir in peanut butter. Mix in Crispy Rice cereal. Complete as in step 4 above.
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