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Showing posts with label cookies. Show all posts
Showing posts with label cookies. Show all posts

Friday, September 6, 2013

Faux Fudge Rounds

This past weekend I was discussing the good old days of back to school with boyfriend and his parents (aka - the in laws).  We all came to the conclusion that I'm a big huge nerd and nobody likes me.  Why?  Because I loved, LOVED, going back to school in September.


Tuesday, August 13, 2013

Peach Melba Linzer Bars

I am totally in love with these bars.  


I've never made a Linzer bar before, but I will definitely be making them again.  They are so stinkin' good!  The reason why they are so delicious?  Toasted hazelnuts.  Amazing.

These bars were a lot of work to make.  Between roasting and skinning the hazelnuts, preparing the dough and rolling out and filling the pastry, it probably took half the day to complete this dessert.  It was so worth it.  I refused to share any of these bars with anyone else.  So. Good.


The major delicious part of this dessert is the hazelnut dough.  You can totally fill the pastry with your favorite jam.  I went with a combination of raspberry and peach, a little take on the peach melba.  Since this treat is filled with jam, rather than fresh fruit, you can make it at any time of the year.  I plan on making it again in the winter, with jam made from this summers farmers market fruits.

Tuesday, July 16, 2013

Nutella Thumbprints

I'm starving!  Seriously.  I'm only a few hours from my wisdom tooth extraction and I'm not allowed to have anything to eat within six hours of the surgery.  Since my appointment is at 1:00, that means I either had to wake up at 5:00am and have breakfast, or I hold out until after I regain sanity tonight.  I opted to sleep in until 7:00, so I'm going to be no fun to be around today.


These cookies are sitting on the counter in my kitchen, taunting me with their delicious combination of crumbly cookie and crunchy nut coating.  Why didn't I eat more of these yesterday?


See you all on Thursday, when I will be four teeth shorter!

Sunday, July 14, 2013

Wilde Week #20



1. Did you stop by this week and have some cake?  WITK celebrated it's third birthday this year and we feasted on Milky Way Cake!  So good.

2. I finally made it to NY Cake & Bake this week and I was in sprinkle heaven!  I had to hold myself back from buying the entire aisle.  I want a rainbow of sanding sugars in my pantry and sprinkles for each holiday.

3. Did you know that J Crew only puts things on sale once they run out of my size?  I desperately wanted these seahorse shorts, it just wasn't in the cards.

4. If you were wondering, I totally bought the flowered jeans from last week!  I'm wearing them right now as I write this post.  They make me very happy, especially since they were 50% off, plus another 50% off.

5. Heading to NYC?  Want delicious brunch?  Go to Tartine in the West Village.  I went there with a friend this week and they make an amazing (and huge) apple pancake.


6. It's summertime in NYC and that means the Union Square Greenmarket is full of local eats.  While I was tempted by the bright snapdragons and bunches of sweet pea blossoms, I went home with a basket full of Santa Rosa plums.  I didn't bake them into anything, I just ate them.  What can't you resist putting in your basket when you head to the farmers market?

7. Any other thirty somethings having a great summer watching Pretty Little Liars?  Total guilty pleasure TV.

Photo: Blackberry rice Krispy treats. So good, I've almost eaten the entire pan.


8. I posted these blackberry rice krispy treats on facebook yesterday and promised you a recipe.  Guess what, it's so simple!  Just use this...  Blackberry Flavor Fountain (from LorAnn Oils!).  They have a whole bunch of different flavors - bubble gum, cake batter, mango.  I got mine at a local specialty store, but you can totally order the syrup from their website or Amazon.

Black Raspberry Rice Krispy Treats

3 tablespoons butter
1 - 10 ounce package marshmallows
6 cups Rice Krispy Cereal
1 tablespoon Black raspberry flavoring

Lightly coat a 9x13-inch pan in cooking spray.  Wipe out the excess with a paper towel.

In a large pot, melt butter over low heat.  Add marshmallows and stir to coat in butter.  Stirring occasionally, let marshmallows melt completely.  Add black raspberry flavoring and stir until combined.  Add cereal and stir to coat.  Pour into the prepared pan and press into an even layer.  Let sit for at least an hour before cutting into squares.

Tuesday, May 21, 2013

Wilde Away

What does someone do when they've been laid off?  They go on vacation!  No wait, that doesn't seem like the normal thing to do.  Nonetheless, boyfriend and I are not in country right now, we are in Morocco!  In a way it's a good time to go on vacation.  It gets the mind off of the fact that I don't have anywhere to go in the morning.


Boyfriend and I are currently in the Sahara desert, riding camels around.  We got to spend the night in a Berber camp in the desert, where I saw the stars for the first time in a long time.  We have spent the past few days in Marrakech and will be moving on to Agadir tomorrow morning, where we will learn how to surf!  I'm very excited and totally frightened for my life.  The ocean is scary and I'm hoping we're surfing little baby waves.  On giant surf boards.  While wearing floaties.


Until I come back, enjoy these uh-mazing strawberry bars.  I made them just before we left, you know, in all my unemployed free time.  I really enjoyed them hot with a big scoop of vanilla ice cream.  For breakfast.  Don't judge.

Disclaimer: OXO was nice enough to send me some fun fruit-related products as a part of their blogger outreach program, including the strawberry huller you see in the first image.  I used the huller to remove the hulls of the strawberries.  You can use a paring knife just as well, I like tools.

Tuesday, May 14, 2013

A Wilde Day

I'm sitting here today disappointed, a but disillusioned and unemployed. You read that right, jobless. After landing what I thought was my dream job two years ago, I find myself once again looking to the future and deciding what to do next.

As some of you know, I have been working at a pharmaceutical company on long Island. That company was OSI pharmaceuticals. While I can't disclose the full details of what happened (here's the news article about the site closure) I can tell you the story of my yesterday. 

It wasn't a surprise that our company was closing.  It was just shocking how quickly everything happened yesterday. A friend of mine had just returned from his honeymoon, I'm heading out of the country on Thursday for vacation. No one expected for Monday to be their last day at work.  No one thought they would be packing up their desks and saying goodbye to colleagues and friends.  I would have savored that last ride on the LIRR if I knew it was going to be my last one.

We all emptied our offices, carried our stuff to our cars and met up at the bar across the street.  Someone at the bar must have tipped off the news, because they showed up about thirty minutes later.  Since yesterday I've received about fifty LinkedIn and Facebook requests, started polishing my resume and surfing the internet for opportunities.

Now I am on the job hunt again. I have some time to find a new position, the company was very generous with our compensation at least.  Sadly I'm a little disillusioned with the whole pharmaceutical research business. If the new model is for big Pharma to buy smaller companies and close them, I can only hope to hold a research position for five years before another layoff.  Maybe I'll see what else I can do as a PhD chemist.  Clinical or regulatory affairs, patent law, consumer products development, there are so many options, it's time to start investigating.  And making cookies.






One Year Ago: Blueberry Mallomars
Two Years Ago: Cheesecake Brownies

Apricot-packed Oatmeal Cookies
A Wilde Original

I brought these cookies to work yesterday morning.  We ate them as we commiserated after hearing the news.  Actually, I ate one for breakfast before the meeting and then another one after the meeting.  They are super delicious and filling.  Be sure to use a new bag of dried apricots, I used dried Turkish apricots from Fairway.  They are amazing.

2 sticks (16 tablespoons) butter, at room temperature
1 cup granulated sugar
1 cup brown sugar
2 large eggs, room temperature
1 teaspoon vanilla extract
1 1/2 cups all-purpose flour
1 teaspoon baking powder
1 teaspoon ground cinnamon
1 teaspoon kosher salt
1 1/2 cups chopped, dried apricots
3 cups old-fashioned oatmeal

In a large bowl (I mean really large!  There is a lot of cookie dough in this recipe!), beat butter, granulated sugar and brown sugar until fluffy.  Turn mixer to low and add eggs, one at a time.  Add vanilla and beat until combined.

In another bowl, whisk together flour, baking powder, cinnamon and salt.  Slowly add the flour to the wet ingredients with the mixer on low.  Once all the flour is absorbed, add chopped apricots and mix for about ten seconds.  Add oatmeal and mix for about 30 seconds.

Line a baking sheet with parchment or a Silpat.  Scoop cookie dough with a 1/4-cup ice cream scoop and place on the baking sheet in rounded mounds.  You'll get about 15-16 cookies.  (You can make smaller cookies, just reduce your baking time)  Wrap the baking sheet with plastic wrap and place in the fridge for at least 1 hour.  You want to dough balls solid.

Preheat oven to 350 F.  Place 5-6 cookie dough mounds on a parchment-lined baking sheet.  Bake for 23-25 minutes, or until golden brown on the edges and still slightly doughy looking in the middle.  Remove from the oven and let cool completely on the baking sheet on a wire rack.

Store in an airtight container, share with your favorite friends.

Tuesday, May 7, 2013

Wilde day in Brooklyn

This weekend I spent my Saturday in Brooklyn with a whole bunch of NYC area food bloggers!  It was the NYC bake sale for No Kid Hungry and the delicious treats were out in full effect.  For some reason I only took one photo, I must have been distracted by all the sweets.  


The crowds were great, thanks to the beautiful sunshine, and once people learned it was all for charity, they really opened up their pocketbooks.  With a plethora of sweet options from over twenty local bloggers and bakeries, along with some fun raffles and tote bags to promote big purchases!  I picked up a few treats for myself too!

Image via Tasty Pursuits
Meet @, @, me, @, and @
Last week I told you about the birthday cake mallomars that I brought to the bake sale.  I also made some raspberry macarons and these Gluten-Free Cookies & Cream Mallomars!  Lillian had suggested I give a gluten-free mallomar a try and I had to agree that was a great idea!


I took one of my classic dark chocolate cut out cookies and swapped out the traditional all-purpose wheat flour with Bob's Red Mill gluten-free flour and some xantham gum.  Along with these cookies being gluten-free, they were made with the support of Divine Chocolate!



Divine Chocolates was one of the sponsors of the NYC bake sale and donated several baking kits to the bloggers to help make some seriously chocolatey treats.  These mallomars wound up super chocolatey because they contained the Divine 70% dark chocolate bars and dark cocoa powder.  The rich chocolate offset the sweet vanilla marshmallow perfectly.


In addition to being able to bake with the Divine Chocolate, the actual farmers (and owners) of Divine were in town this weekend.  I got to meet with and share my mallomars with two of the Ghana farmers.  I'm fairly certain they thought they were a bit too sweet, which means they were perfect for the American palate!  Give them a try!

Disclaimer - I received a package of Divine chocolate for use in this post.  All opinions are my own.

Tuesday, April 30, 2013

NYC Food Blogger Bake Sale

Are you going to be in New York City this weekend?  If you are, you should come out and see me in Brooklyn!  I'm so excited to be in town and free to participate in the NYC Bake Sale for No Kid Hungry.  I was out of the country last year, so I made sure to plan my spring vacation after I found out when the bake sale was!

But it's not just me!  I'll be joining 35 other NYC area bloggers at the Brooklyn Flea with homemade treats from our kitchens.  I've spent the past few weeks trying to decide what to make for the bake sale.  I wanted something that would just scream WITK.  I came up with - Mallomars.


I've made many different varieties of mallomars here at WITK.  From simple flavors like key lime and blueberry flavors to holiday flavors like peppermint and pumpkin.  For the NYC bake sale, I decided to give everyone what they want - Funfetti!


I used my classic almond sugar cookie base and swapped out the vanilla extract for cake batter flavoring (I got it at my local gourmet food shop) and added a copious amount of rainbow sprinkles.  My classic vanilla marshmallow was also pumped up with the cake batter flavoring.  The marshmallow batter smelled Ah-mazing.  I was seriously licking it off the spoon (after I was done piping the cookies).  The whole shebang was topped off with a coating of rainbow sprinkles.


If you can make it to the city this weekend, come visit me and taste test these bad boys!  If you can't make it out/across the country for the bake sale, I included the recipe for you to try at home.  Be sure to buy this cake batter flavoring, you can also add it to milkshakes and ice cream (which I totally plan on doing this summer).


Don't worry, even if you can't come out and visit us at the Brooklyn Flea this weekend, you can still take part in the NYC bake sale for No Kid Hungry.  You can enter to win a whole bunch of different raffles!  From Divine chocolate to Le Creuset stoneware, amazing cookbooks to sweet gift boxes.  You can win these without even being in New York City!  Enter them all!

Tuesday, April 23, 2013

Cute, Colorful and French

I know, I know.  Macarons are so 2012.


I should move on to whatever this years big dessert treat is!  (actually, I have no idea what is supposed to be "IN" in 2013.  The internet says it's fancy popcorn, figs and push-pops.)  But you know what?  I love macs.  I think that they are cute and colorful and French, so I will go on making macarons until I run out of flavors to make!  Especially now that I've found my method for macs that works consistently without all the fuss.


First, I got these handy egg tools from OXO (through their blogger outreach program).  OXO suggested I make myself a nice omelet, but quite frankly, I don't really go for omelets.  I'm much more of a cinnamon bun for breakfast kind of girl.  If I'm going to eat eggs, they are going to be scrambled and it is going to be after six pm.  Worry not OXO, these egg tools fit perfectly for my other egg related plan - macarons!


I received an egg separator - perfect for separating those whites from yolks.  I also got a person powered hand mixer - just what my tired arms need for whisking sugar into egg whites over a simmering pot of water.  Finally I got a fancy spatula.  The tag said it was an omelet turner.  I put mine to use in the oh so important macaronage step of macaron making.  These tools should be remarketed to the macaron maker.  They worked perfectly!


The other reason I decided to make macs?  I found these freeze-dried raspberries at a gourmet grocery store in South Orange, NJ.  I knew they would make an amazing ingredient to a macaron, since the best way to flavor the cookie itself is with dry ingredients.  If you find freeze-dried mangos, let me know.  I totally want a mango-flavored mac.  How the French would sneer at a mango macaron!


With the tools and the cookies taken care of, there was just one thing left to deal with.  The filling.  Searching my cabinets I happened upon a block of Callebaut white chocolate.  Raspberry macarons filled with white chocolate buttercream?  That sounds just delicious enough to work.  (Would I rather have filled them with white chocolate ganache?  Yes, but I was out of heavy cream and I wanted to eat the cookies ASAP.)


So now we have raspberry and white chocolate macarons, OXO has a new marketing campaign for their egg tools and my pantry is cleared of two of the more eccentric items.  All in all, a good day!


See, so cute.  So colorful.  Bonjour macarons.

Tuesday, April 16, 2013

A Wilde Half Marathon

This weekend, all of my weeks of training culminated in my first half marathon!  It was six weeks ago that I decided to sign up for and seriously train for 13.1 miles through Central Park.  I have always wanted to complete a half marathon.  I realized that I would never train for it, unless I made the commitment and signed up for a race.  It was paying that entry fee that made me stick to the training schedule. 


Boyfriend and I woke up at 6:00 am, Sunday morning, and got dressed in our finest running gear.  Boyfriend was not officially signed up for the race, as it was a ladies only half marathon, but he planned to run along with me as long as he could.  I loaded up my running belt with Clif bloks and lip balm and tossed extra clothes and water in my tagged baggage.  We headed off into the sunrise toward New York City.


You want to head into the city?  There really isn't any traffic at 6:30 on a Sunday morning.  You might be a bit early for brunch though.  We parked our car around 72nd st (right near the finish line of the race) and walked into the park with hundreds of other ladies, already wearing their running bibs.  By 8:00am BF was waiting at mile 1 for me and I was waiting at the starting line, nervous energy coursing through my body.

When my seed corral was finally at the start line, all 1,000 women were packed tightly together.  After I crossed the starting line I was ready to go.  The first mile I spent on the outer edge of the course, passing everyone in my corral.  Apparently I underestimated my running pace at 9:40/mile, after my six weeks of training I was running closer to 8:20/mile.  I spent the majority of the race passing everyone in front of me, it felt good.


BF met up with me at mile 1 and kept up until his shoes came untied around mile 4.  I was on my own, with 10,000 women, running the Central Park loop.  The loop is 6 miles around, which meant I would be making two full loops and one mile of a third.  I knew that once I passed the 6-mile marker, I would be much happier the next time around.


And I certainly was.  I was so thrilled that I reached up and tapped the mile marker, only 1.1 miles left to run.  Gradually I increased my pace until I was at a full out sprint to cross the finish line at 1 hour 55 minutes, five minutes shy of my two hour goal.  Do I think I could do better?  Yes.  Do I plan to run more half marathons?  You bet.

Finally, my heart goes out to those that have been affected by the tragic events at the Boston marathon yesterday.  It's unbelievable what occurred and so surreal that something like this could happen.  I have several friends that were running in the marathon this year and thankfully have heard from all of them.  Here's hoping for a swift recovery for those injured yesterday as well as the city of Boston.


Thursday, March 28, 2013

Coconut Key Lime Squares

I've never been so happy to see Thursday than I have this week!  Not that it has felt like a very long week, it's just been a very tiring one!  Coupled with the fact that I spent a long weekend in Buffalo, eating totally healthy food (aka - hot dogs, Buffalo wings and Perry's ice cream), I'm exhausted.  I even missed one of my scheduled runs for my half marathon training plan!  I'd make it up, but I'm tired.


This past weekend I headed to Buffalo for a few reasons.  1. It was my dad's birthday!  We enjoyed local hibachi at Shogun (ONION VOLCANO!) and ate Dessert Deli cake that was more chocolatey than just pouring chocolate syrup in your mouth.  2. Perry's Ice cream invited me to come visit them and eat ice cream!  And they told me I could bring someone.  I brought my dad, because it was his birthday and he loves their ice cream.  I'll talk more about our ice cream factory tour next week, what I want to talk about today is - my long run in Buffalo.

If you have been reading along, you'll know that I'm only three weeks out from my half marathon!  Each weekend I've been making longer and longer runs to help train for my eventual 13.1 miles in central park.  I've run 10K races in the past and never really trained for them.  BF and I ran a Spartan Super last year that wound up being 11 miles, we trained one day for that race and ate crossant sandwiches the morning of the race.  I decided that neither of these tactics would be a good idea for my upcoming half marathon, I wanted to do it right.


Knowing that it was still a little cold in Buffalo, I packed my new running hat and gloves and fuzzy running jacket.  The only thing I wasn't prepared for was snow.  Which it did on Friday, four inches worth of the white stuff.  I headed to my brothers house and used his treadmill for my 4 mile run.  But there was no way I was going to run 8 miles on a treadmill.  It's so boring!

Instead, I mapped my run online, trying to find the right route from my parents house that would give me an 8 mile loop.  It also had to avoid running up the highway overpass near their house.  I decided upon a route that was just longer than 8 miles and crossed only one 4-lane highway.  It was also on a series of roads that I grew up driving down.  I'm very familiar with the roads of my hometown and I know exactly when each road intersects.  This proved an amazing bonus when running.


Saturday morning, around 9:00am, I worked up the energy to go running.  I put on my layers, showed my mom how to track me with her phone, laced up my shoes and hit the road!  I ran past my High school best friends house, my first house that we moved out of when I was 5, my high school and first middle school.  At mile seven I ran past my brothers house and was on the home stretch!  I crossed the highway and my mile tracker called out the completion of my eighth mile.  Unfortunately, I was still a half mile from home.

After running 8.47 miles in 82 minutes and burning almost nine hundred calories, I had no qualms with eating a big slice of cake for dads birthday that night.

Tuesday, March 26, 2013

Momofuku Confetti Cookies

A few weeks ago, you may have read that Boyfriend and I spent the evening at Momofuku Milk bar making Crack pie and cereal milk.  Well, BF went out of town for a business trip the other day and I went back to the bakery for more!  And this time we were making crumbs.


I was so excited to be able to make it to this particular class because I have had no luck making Milk bar cookies yet.  I've made them twice before and I have come out with vastly different results.  First, I made the blueberries and cream cookies and wound up with thin, crispy, non-delicious cookies.  The second time, I made the compost cookies and wound up with high mounds of baked dough.  I was determined to make this work!


At the crumb class, Tosi and her team showed us how to take ordinary ingredients, like powdered skim milk, and turn them into tasty inclusions for our baked goods.  We made a white chocolate-coated milk crumb and a sprinkle-filled birthday cake crumb.  The reason I signed up for the class though is what we did with the crumbs - we made cookies.  Those blueberries and cream cookies that I originally had no luck with.  Second try is the charm?

I learned exactly what I ws doing wrong with the cookies.  It was a series of problems.  1. I wasn't using the correct ingredients.  2. I wasn't beating the butter high enough or long enough.  3. I was mixing the flour into the cookies for too long.  4. I had the wrong size cookie dough scoop.  After learning the correct tricks for each of these problems, you might be wondering if my blueberries and cream cookies came out all right.  Well, my bakery partner and I ate them too fast and I completely forgot to take a picture.  Yeah, they were perfect.  Let me pass on the secrets.


Let's start with the ingredients.  I labeled you a nice picture above and hit on the key ingredients.  Bread Flour - I used all-purpose flour the first time.  Because of the higher percentage of butter in these cookies, you want a higher protein flour that can support all that fat.  European butter - Tosi mentioned that regular unsalted butter would work fine, European butter is made with cultures and tastes richer.

Glucose syrup - I originally used corn syrup, as the cookbook said it would be fine.  I can say that the glucose lead to a crunchy/chewy cookie that was amazing.  If you can find it, use glucose.  Powdered milk - Okay, I did use this in the original recipe, but you might not know where to find it.  I bought private label powdered skim milk and it works just fine.  You will either find it in the baby or baking aisle.


Once you have the proper ingredients at hand, it's all about timing.  The Breville stand mixers that we used actually had a timer on the side of the machine.  I totally wanted to take that mixer home with me, it was awesome.  When combining the butter, sugar and eggs, you need to beat and beat until you see no more streaks of sugar crystals.  In the first image above, you'll see exactly how far you have to take the mixture.  It's just before the mixture turns into butter soup.  We started with fridge temperature butter and in ten minutes, on the highest setting, it turned into that fluffy buttery cream.


Adding the dry ingredients to the butter mixture is done quickly.  After pouring all of the dry ingredients into the bowl, you turn on the mixer to medium low and mix for less than 30 seconds.  The final inclusions (crumbs, dried fruits, chocolate chips) are added and mixed in for less than 15 seconds.

The final step is measuring out the dough.  I went to Amazon and bought the same measuring scoop that they use at Milk bar.  It's that blue handled cookie dough scoop you see resting on the baking sheet.  By portioning out the cookie dough with this scoop, the cookies bake perfectly in 18 minutes.


I spent a few hours with the Milk bar team and have finally mastered these amazing cookies.  It's a combination of the high butter to flour ratio, addition of glucose and secret powdered milk ingredient, that make these cookies chewy, crunchy and amazing.  They are also huge and a meal of their own.


Hopefully my previous failures and newfound knowledge will help you when making the Milk Bar cookies!  Let me know if you have any questions when baking, I learned quite a lot from the bakers at Milk!  And of course, if you are coming to NYC sometime soon, sign up for a class yourself!  It's a great way to spend a night!

Tuesday, March 19, 2013

Homemade Thin Mints

My marathon training continues as it seems to be getting easier to run these longer and longer distances. This weekend was my first "long run," with me logging six miles on a chilly Saturday morning. The training program that I am following gradually increases the weekday runs, from 2 miles to 5 miles, while the long Saturday runs increase by two miles each weekend.


During the week I like to use the treadmill. Especially since I run either very early in the morning (like my 5am, 4 miler yesterday) or late at night (I have a 5 mile run set for 9pm tonight). Right now it's dark outside at those times of day!  Though the best thing about running on the treadmill are speed intervals.

My usual running pace is between 8:30 and 9:30 per mile. I can run at this pace very comfortably and breathe normally. On the treadmill, I tend to get bored about a mile before I hit my goal distance. What do I do? I increase the speed until I'm breathing heavily and have to work hard to keep up with the belt. Yesterday I maxed out at 7:00 per mile.


Speed intervals not only help me bust out those last quarter miles in no time, but they also train my legs for the faster speed. After a week of speed intervals on the treadmill, I find my overall pace when running outside has improved!  Then I come back to the apartment and have a few post-run cookies!

Friday, March 15, 2013

Happy St. Patricks Day!

I usually don't do holiday posts, but I had to make these.  I don't really celebrate St. Patricks day in the traditional sense either.  You know, the whole - wear green, drink a copious amount of green liquor and stumble home in the early hours of March 18th.  It's not really my thing.  What I do love to do is coat cereal in marshmallows.  Then dunk the results in $10/pound Belgian white chocolate, you know, to class them up a bit.  After I tinted the fancy, Belgian white chocolate green.  They're super classy marshmallow treats.  Go make them and celebrate like the Irish cereal-promoting leprechauns celebrate March 17th.


Lucky Charms Marshmallow Treats

6 cups Lucky Charms Cereal
1 10-ounce bag Jet-puffed marshmallows
4 tablespoons butter
1/2 pound white chocolate
Green food coloring

Melt butter in a large pot.  Add marshmallows and stir until melted.  Add Lucky Charms and stir to coat. 

Coat a 9x13-inch pan with cooking spray.  Pour marshmallowy cereal into the pan.  Coat your hands with cooking spray and gently press marshmallowy cereal into the pan.  Let set for at least 4 hours. 

Turn pan upsidedown to release marshmallow treats.  Cut into reasonable sized bars.  Melt white chocolate in a bowl set over simmering water (or in the microwave).  Add a few drops green food coloring and stir until evenly colored. 

Dunk cereal treats in the chocolate and place on wax paper to set up and harden the chocolate.

Thursday, March 7, 2013

Biscofferoos

Several years ago, I ate almost an entire pan of scotcheroos at a Super Bowl party.  And I didn't even feel guilty about it, because they were delicious.  Luckily this was before the start of WITK.  I wasn't obligated to recreate them in my kitchen and share them with you.


Little did I know that scotcheroos were a fairly common dessert treat and that you could find on the Rice Krispy website.  It was only recently that I learned the name of the bars that I devoured in between watching SB commercials and gabbing with my girlfriends.  It was at that same time that I picked up a jar of Biscoff spread from Fairway, fate seemed to have forced my hand to make these - Biscofferoos.


I thought I was being all creative, as all we bloggers think we are, until I checked the internet.  Apparently I was almost brilliant, except one person beat me to it!  So close.

Were these just as addicting as the original scotcheroos?  You bet your cutest pair of shoes they were!  I ate so many of these.  An unhealthy amount of them.  Then I brought them to work and fed them to my unsuspecting coworkers.  Mostly just one guy.  He ate 90% of them.  I ate the rest.


Side Note: Thankfully I made these before I began my marathon training, because I would have found myself sitting on the couch eating them and not lacing up my sneakers to hit the treadmill.
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