Get Your Husband Out of The Man Cave Treats

The smell of peanut butter and chocolate is irresistable!  Once again, a messy sort of job but I am getting better about caring about that anymore.  I feel no guilt about using numerous paper towels and running the dishwasher several times a day if necessary.  It is like my art and you wouldn't tell a painter to wash her brushes after each stroke or see a sculpter wash her hands after molding each feature.  Well, if you did, I guess you could say that they have more OCD problems than I do!

I found a great way to make these that I have not heard of before.  I used my very large Food Network 12" skillet.  It is wider at the top for folding in the cereal and non-stick for easier clean up!

1 cup corn syrup
3 tablespoons margarine
1 cup creamy peanut butter, Skippy Natural is goooooood
5 cups Kellogg's Gluten Free Rice Krispies
1/3 cup semi-sweet chocolate chips

Grease a 13x9 pan, preferrably one with a lid.

Combine the corn syrup and margarine in the skillet.  Bring to a gentle boil over medium heat, stirring constantly.   Remove from heat and stir in the peanut butter.  Stir just long enough to melt the peanut butter.

Add the cereal and fold with spoonula to coat all the cereal.  This is a generous recipe and you should have no trouble coating all the cereal.

Spread into prepared pan and cool completely.   Melt the chocolate and drizzle over the top.

Quick to Take Cupcakes

Sometimes my freezer is so full of baked goods that I really have no business making something more.  Then again, when the tummy wants chocolate cake, cinnamon bread, muffins, or cookies will not do!  There are also those times when you just need a few goodies to take to a party or event so you know there will be at least a dessert you can have when you get there.

This recipe uses one bowl, your arm power, and makes 6 cupcakes.

1/4 cup semi sweet chocolate chips
1/2 cup mashed potato flakes (Whole Foods brand is nothing but potatoes)
1/2 cup boiling Silk Very Vanilla Soymilk
3/4 cup GF baking mix
1/2 cup sugar
1/2 teaspoon baking soda
Dash of salt
1/4 cup softened margarine
1/4 cup Very Vanilla Soymilk (maybe a little more)
1 egg replacer egg

Generously grease muffin tin (just six) or line with paper liners.  Preheat oven to 350.

Put the chocolate chips and mashed potato flakes in a medium bowl.  Add the boiling Soymilk and let sit for a few minutes.  Stir until combined and the chocolate is melted.  Add the remaining ingredients and stir vigorously scraping the bottom of the bowl often. I used a spoonula to mix.  If the batter has dry spots remember to just drizzle in a little more Soymilk and mix it in.  Once the entire contents of the bowl are wet, keep stirring until uniform in color.

Spoon into muffin tin and bake for approximately 15 minutes.  Cool in pan for at least 10 minutes.  Remove and cool completely.

Chocolate glaze

1/3 cup semi sweet chocolate chips
Scant 1/4 cup boiling Very Vanilla Soymilk

Put chocolate chips in a small bowl.  Pour the hot Soymilk over them.  Let sit and then stir until smooth.

Top the cooled cupcakes.  Decorate with some Lay's Stax.  I think chocolate covered potato chips are really, really great.  Salty and sweet and crunchy and smooth.

The Real Chicago Winter Dessert

Chi Town doesn't care if you spent 2 hours flat ironing your hair. It doesn't care if your snow brush is still in the garage and not in the back seat. It doesn't care that no one predicted snow for the day. It doesn't care if you have to schlep a bass across the quad. Can you hear it laughing at you? But, come on, you know you love it! It builds character! And it really is pretty. I happen to think it is best to watch from the window with a warm treat.

Chocolate Rice Dessert

6 cups Silk Very Vanilla Soymilk
1 cup long grain rice (NOT quick cooking)
Dash of salt
1 tablespoon cocoa powder
1 cup semi sweet chocolate chips

In 5 qt pot, heat the milk over medium heat.  Add the salt and rice.  Stir over medium low heat until thick and the rice is tender (approx 1 hour).

Remove from heat and add the cocoa powder and chocolate chips.  Stir until chocolate is melted and combined.

Serve warm.  Cool completely before refrigeration.

Merry New Year!

It has been both a long year and one that has zipped past!  Luckily, I had me some Nike Air Max to keep me on my toes!

Thanks to Silk and their products that keep my kitchen flowing with good recipes.  I would be lost without Trader Joe's chocolate chips too!  I am glad I added coffee to my good list this year!  As well as adding some more important vegetables.

Thanks to my family for their encouragement.  Thankful that Len is enjoying college life and has made some friends that have quickly made her a more easy going, lighter version of herself.  Thanks to my Bub who taste tests a lot of the items I make and gives me a thumbs up while he chews.  Thumbs up means blog worthy around here!

Happy, healthy, fun, fearless, lucky 2013!  I am ready for it!

Happy Baking!