Attention: All of my “Real Food” friends need to look away for this one!
I spoke at a local High School recently and wanted to bring some sort of “sweet treat” that the kids could identify, but still be visually interesting for them to photograph. This is what came out of my kitchen…and while I can’t really recommend making this again. I can say that it was everything a rice krispie treat should be AND more!
Recipe from: http://www.thecomfortofcooking.com/2014/01/salted-caramel-chocolate-rice-krispie-treats.html
What you will need:
- 1/2 c sugar
- 2 tbsp water
- 2.5 tbsp butter
- 1/4 c heavy cream
- Coarse salt for topping
Rice Krispie Treats
- 10 oz marshmallows
- 2 tbsp butter
- 1 tsp vanilla extract
- 6 c Rice Krispies
Chocolate Ganache Topping
- 3/4 c heavy cream
- 2 c chocolate chips
How it’s done:
- For Salted Caramel: In a medium sauce pan set to medium-high heat, combine sugar and water. Do not stir. Watch carefully until mixture turns a deep amber color. Remove from heat and whisk in butter, cream and salt. Set aside.
- For Rice Krispie Treats: In a large pot set to medium heat, melt marshmallows, butter and vanilla. Stir until smooth and add salted caramel. Stir in Rice Krispies until well combined. Pour mixture into a lined and greased 13×9 (or 8×8 for thicker treats) pan. Flatten using a buttered rubber spatula. Chill pan in refrigerator while you make the ganache.
- For Chocolate Ganache Topping: In a small pot over medium heat, heat cream until almost boiling. Remove from heat and whisk in chocolate until smooth. Let ganache cool for 10 minutes then pour over Rice Krispies, tilting the pan to distribute evenly. Let set for 5 minutes then sprinkle with coarse salt.
- Refrigerate to set before cutting, at least 2 hours. Slice into squares and refrigerate until ready to serve.
What you will need:
- 1 pound baby carrots with fresh green tops
- 1 tablespoon olive oil
- Juice and fresh grated zest of 1 lime (I used extra, but I LOVE lime)
- 1 teaspoon raw honey
- 1 teaspoon fine sea salt
- 1 teaspoon ground cumin
- 1/4 teaspoon ground coriander
- 1/2 teaspoon smoked paprika
How it’s Done:
- Heat oven to 400 degrees.
- Trim the tops off the carrots. Toss them on a baking sheet with the olive oil, and zest, honey, salt and spices.
- Roast about 20 minutes, depending on size, until the carrots are just tender and beginning to deepen in color. Transfer to a plate and sprinkle with the fresh Lime Juice and serve!
Concept Credit goes to: http://familystylefood.com/2011/03/roasted-cumin-lime-carrots/
These are REALLY GOOD almond butter cookies all on their own!! The Pomegranate Salt & Dark chocolate add beautiful color to this simple presentation. This recipe is from http://www.topwithcinnamon.com/2013/11/chocolate-dipped-peanut-butter-cookies-with-pomegranate-salt-gf.html I modified my cookies to use almond butter & almond flour…but check out her blog it has absolutely gorgeous photography!
- I used Kosher BUT I think Maldon salt (or another flaky salt) would work better
- Pomegranate juice
- Either get pomegranate juice from when you cut a pomegranate in half, from crushing some pomegranate arils (seeds), or store-bought pomegranate juice.
- Use a spoon or pastry brush to splatter a piece of parchment paper with a little pomegranate juice.
- Sprinkle a few table spoons of salt over parchment paper and use a fork to gently stir. Splash on a bit more pomegranate juice if needed.
- Stir until all the salt is coated.
- Spread salt out carefully over the piece of parchment paper and leave to dry.
- Once dried, store in a small jar or bowl.
Chocolate Dipped Almond Butter Cookies
- 1/2 cup Almond peanut butter
- 1/4 cup unsalted butter
- 1/3 cup coconut sugar
- 1 egg
- 1/4 tsp baking powder
- 1 tsp vanilla extract
- 3/4 cup almond flour
- 1/2 cup to 3/4 cup roughly chopped bittersweet chocolate
- Pomegranate salt (see recipe above) or flaky salt, for sprinkling
- Preheat the oven to 350 F. Line a cookie sheet with parchment paper.
- Cream together the first 6 ingredients until smooth. Stir in the almond flour.
- Scoop tablespoons of dough onto the lined cookie sheet, spacing them about 2-inches apart.
- Bake for 8-10 minutes until golden underneath and on the edges. Transfer to a wire rack to cool.
- Melt the chocolate. Dip one half of each cookie into the chocolate and place onto a piece of parchment paper. Sprinkle with some pomegranate salt (or normal flaky salt) and leave to set.