These treats have rice cereal and cinnamon toast cereal for a different take on the classic.
Cinnamon Toast Rice Krispy Treats
Ingredients
1/2 c. salted butter
1 tsp. kosher salt
1 tsp. vanilla extract
10 oz. marshmallows
6 c. rice cereal
1 1/2 c. cinnamon toast cereal
1/4 c. toffee bits
Yields Approximately 24 bars
In a large pot, melt the butter over medium heat, cook butter until it is brown and smells toasty. Turn down the heat to low. Add the salt and marshmallows, stir until the marshmallows are completely melted. Stir in the two cereals and mix to combine. Add the toffee bits and mix to combine. Pour the mixture into a greased 9×13 baking dish. Allow to cool before slicing.
Preheat the oven to 400 degrees Fahrenheit. In a sauce pan over medium heat, melt the butter and continue to cook the butter. It will begin to foam and start to smell nutty. Stir frequently and remove from heat once butter is browned. Allow to cool for five minutes.
Toss the asparagus with the butter, lemon zest, lemon juice, salt, black pepper, and bacon bits.
Spread asparagus onto parchment paper-lined baking sheets, not crowding the asparagus together. Roast the asparagus for 10-15 minutes until the asparagus is tender. Remove from the oven and then add th cheese to the asparagus to let it melt.
These soft little cookies have a hint of maple syrup.
Cinnamon Pecan Cookies
Ingredients
1/2 c. salted butter, browned
1/4 c. brown sugar, packed
1/4 c. dark maple syrup
2 large eggs, room temperature
1 tsp. vanilla extract
1 tsp. kosher salt
1 tsp. baking powder
2 tsp. ground cinnamon
2 c. bread flour
3/4 c. pecans, chopped
Yields Approximately 2 Dozen Cookies
In a sauce pan over medium heat, melt the butter. Continue cooking the butter, stirring frequently. The butter will start to foam and smell nutty. Remove from heat and allow to cool completely.
Preheat the oven to 350 degrees Fahrenheit. Beat the butter, brown sugar, and maple syrup. Scrape the bowl, then add the eggs and mix to combine. Add the vanilla.
In a bowl, sift together the salt, baking powder, cinnamon, and flour. Add the flour mixture to the wet ingredients in two additions, scraping the bowl after each addition. Add the pecans and mix until just combined.
Place dough onto parchment paper-lined baking sheets using tablespoon -sized scoops of dough. Bake for 8-10 minutes until the bottoms are lightly browned.
This cake has brown butter, toasted pecans, and mini chocolate chips.
Pumpkin Pecan Cake+Biscoff Cream Cheese Frosting
Ingredients
For the Cake
1 c. dark brown sugar, packed
1/2 c. salted butter, browned and cooled
2 large eggs, room temperature
1 tsp. vanilla
15 oz. pumpkin puree
2 tsp. baking soda
1 tsp. kosher salt
2 tsp. ground cinnamon
1/4 tsp. ground nutmeg
1/4 tsp. ground ginger
2 c. all-purpose flour
3/4 c. toasted pecans
1/2 c. mini semi-sweet chocolate chips
For the Frosting
8 oz. cream cheese, softened
1 tsp. vanilla extract
1 tsp. kosher salt
1 c. crunchy Biscoff cookie butter
1/4 c. powdered sugar, sifted (optional, if you want a sweeter frosting)
Yields Approximately 24 slices
For the Cake
Preheat the oven to 350 degrees Fahrenheit. Beat the brown butter and brown sugar together. Scrape the bowl, then add the eggs and beat until the mixture is light and fluffy. Add the vanilla and mix to combine.
In a bowl, sift together the baking soda, salt, cinnamon, nutmeg, ginger, and flour. In two alternating additions, add the flour mixture and pumpkin puree, scraping after each addition.
Fold in the pecans and chocolate chips. Pour batter into a greased 9×13 baking pan. Bake for 30-35 minutes until an inserted toothpick comes out clean. Cool cake before frosting.
Pumpkin Pecan Cake+Biscoff Cream Cheese Frosting
For the Frosting
Beat the cream cheese until light and fluffy. Add the vanilla, Biscoff spread, and powdered sugar and beat to combine. Spread over cooled cake and refrigerate until serving.
Toss the diced peaches with the 1 tbs. dark brown sugar, 1 tbs. maple syrup, and 1 tsp. vanilla extract. Set aside.
Preheat the oven to 350 degrees Fahrenheit. Cream the butter and sugar together. Scrape the bowl, then add the eggs and beat to combine.
In a bowl, sift together the baking soda, salt, cinnamon, nutmeg, and flour. Add the flour and milk in two alternating additions, scraping the bowl after each addition. Add the peaches and the liquid from the peaches and mix until just combined.
Pour the batter into a greased 9×13 baking dish and bake for 25-30 minutes until an inserted toothpick comes out clean. Co completely before glazing.
For the Glaze
In a saucepan, melt the butter over medium heat. Continue cooking the butter, allowing it to start browning. The butter will start to foam and smell nutty. Stir frequently, as the butter can easily burn. Add the milk, the remove from heat. Stir in the vanilla extract and maple syrup. Stir in the powdered sugar gradually to make a thick glaze. Pour over the cooled cake.
These cookies are loaded with goodies: brown butter, three kinds of chocolate, toffee, and tart dried cherries.
Chocolate Chunkies Dough
Ingredients
1/2 c. salted butter, browned
1/2 c. dark brown sugar, packed
2 large eggs, room temperature
1 tsp. vanilla extract
1 tbs. milk powder
1 tsp. kosher salt
1 tsp. baking soda
2 c. all-purpose flour
1/2 c. toffee bits
1/2 c. tart dried cherries
3/4 c. milk chocolate, chopped
3/4 c. dark chocolate, chopped
1/4 c. white chocolate, chopped
Yields Approximately 1 1/2 Dozen Cookies using two tablespoon-sized scoops of dough
Chocolate Chunkies
Ingredients
In a pan over medium heat, melt the butter, stirring frequently as the butter begins to brown. Remove from heat and allow to cool completely.
Preheat the oven to 350 degrees Fahrenheit. Beat the butter and dark brown sugar together. Scrape the bowl, then add the eggs and vanilla extract and mix to combine.
In a bowl, sift together the milk powder, salt, baking powder, and flour. Add the flour mixture to the wet ingredients in two additions, scraping the bowl well after each addition. Fold in the toffee, cherries, and chocolate.
Scoop the dough onto parchment paper-lined baking sheets. Bake for 10-12 minutes until the cookies are lightly browned on the edges.
These krispy treats are warm and toasty thanks to the brown butter.
Brown Butter+Cashew Krispy Treats
Ingredients
1/2 c. salted butter
12 oz. marshmallows
1/4 tsp. kosher salt
1 tsp. vanilla extract
1/2 c. chopped, unsalted cashews
1/2 c. toffee bits
8 c. rice cereal
Yields Approximately 24 bars
Brown Butter+Cashew Krispy Treats
Grease a 9×13 pan and set aside.
In a large pot, melt the butter over medium heat. Continue cooking the butter, it will start to foam and smell toasted. Once the butter is a light nutty brown, turn down heat and add the marshmallows, salt, and the vanilla extract. Continue to stir constantly until the marshmallows are almost completely melted. Remove from heat. Add the cashews, toffee bits, and rice cereal and mix to fully combine.
Pour the mixture into the prepared pan. Smooth the top and allow to cool before cutting into bars.
These shortbread bars are toasty from the brown butter and lightly sweet.
Brown Butter+Mizithra Cheese Shortbread c
Ingredients
1 c. salted butter 3/4 c. light brown sugar, packed 1 tsp. vanilla extract 2 c. All-Purpose flour 1/3 c. cornstarch 1/2 tsp. Kosher salt 1/2 tsp. ground nutmeg 1/2 c. Mizithra cheese, shredded 1 tbs. turbinado sugar 1/4 tsp. Kosher salt
Yields Approximately 16 bars.
To Make Brown Butter
Brown butter in mixing bowl.
In a light-colored pan, melt the butter over medium heat. Give the butter an occasional stir. The butter will start to bubble and foam. Once this happens, start stirring more frequently.
Butter is foaming.
The butter will start to darken and begin to smell nutty. Once the butter reaches the desired color, remove from heat and pour butter into a heat-safe container and allow to cool to room temperature. I poured my butter into the mixing bowl I planned to make the shortbread with.
To Make the Shortbread
Preheat oven to 350 degrees Fahrenheit. In a mixing bowl, beat the butter and brown sugar together until combined and the mixture is slightly lighter in color. Add vanilla extract and mix to combine. Scrape the bowl. In another small bowl, stir together the flour, cornstarch, 1/2 tsp. kosher salt, and the ground nutmeg. Add flour mixture to the bowl in two additions, scraping the bowl after each addition. Add the Mizithra cheese and mix until just combined.
Press the dough into a greased 9×13 pan. Dock the dough with a fork. Sprinkle the turbinado sugar and the 1/4 tsp. kosher salt over the dough. Bake for 24-27 minutes until golden brown. If the shortbread starts to get dark, cover it with some aluminum foil. Let shortbread cool before cutting and removing from the pan as the bars are soft and crumbly when warm.
The Recipe Hoard 