“So Good You Can’t Stop Eating” Rice Krispies Treats…Made with Coconut Oil!

Oh, brother.  This is one of those pins that I almost wish I had never found.  And here’s a random story to go with it!

Trader Joe's Coconut OilSo, my baby girl has a little cradle cap.  And last week, I was hanging out with my sister, Kathy, who suggested that I use a little coconut oil on her head to heal those scaly things.  Kathy happened to have some with her, so I took a bit and rubbed it all over her head.  It not only worked, but now I had a little Hawaiian Tropics baby because she was smelling so good!  I ran out to Trader Joe’s the next week to pick up a jar of the coconut oil for my own.

The jar was a little bigger than I had anticipated, so being my thrifty self, I was determined to find another use for coconut oil.

Behold, Rice Krispies Treats with Coconut Oil!  According to WhiteLotusCooks.com, coconut oil is a healthy substitution for butter.  It turns your ordinary treats into a rich, gooey dessert that you can’t stop eating.  (This was my first bite.  The whole pan was gone not long after that.)

Rice Krispies

 

I have to agree with WhiteLotusCooks.com that the coconut oil gives the treats a nice hint of coconut that makes you want to go back for seconds…or thirds in my case.  We had a few friends over the night that I made these, and they agreed that the flavor was subtle but delicious.  

And, since the recipe is so short, I thought I would add it right to the blog:

Rice Krispies Treats with Coconut Oil (courtesy of www.whitelotuscooks.com)
makes one 9 x 9 pan (about 16 generous squares) or a 9 x 13 pan (makes about 30 thinner squares)

Butter or coconut oil for greasing the pan
3 Tablespoons coconut oil
6 cups Rice Krispies Cereal
1 10 oz. bag of large marshmallows (about 40)

With butter or coconut oil, grease the baking pan and set aside.

In a large pot over medium heat, melt the coconut oil. Once all liquified, add all the marshmallows, stir for one or two minutes until everything becomes an ooey gooey mess. Once melted, remove from heat and mix in the rice krispies cereal. Place the marshmallowy cereal in the buttered pan. If the cereal is sticking to your wooden spoon or whatever you used to stir the pot, I will sometimes switch to a rubber spatula when placing it in the pan. Let cool and set for 5 minutes or so before serving.

Guest Post – Easy Homemade Ice Cream

Hey folks, this is Kathy, Lynn’s older sister, guest-blogging from Portland, Oregon, while she spends some very important time with my sweet new niece Avery* and getting some much-needed sleep when she can! I’m also into Pinterest, adventures and trying new ideas in the kitchen. Recently, I had success with a very easy homemade ice cream recipe from www.kevinandamanda.com (http://www.kevinandamanda.com/recipes/dessert/easy-homemade-ice-cream-without-a-machine.html). Seriously, two main ingredients plus whatever you want in your ice cream, and a freezer – so simple.

The recipe calls for 2 cups of heavy cream and a can of condensed milk as its base – you just stir various toppings into the condensed milk, then beat the heavy cream until it has stiff peaks, fold them together and freeze (preferably overnight). But here’s where it gets creative: You can add virtually anything into the condensed milk – candy, nuts, cake/brownies/cookie dough, fruit, etc. The possibilities are endless.

Homemade Ice CreamMy version: I added about a half a teaspoon of vanilla and two crushed Heath bars to my condensed milk, then folded in the whipped cream and froze it overnight. And how did it turn out? Absolutely delicious. Just the right amount of sweetness, and the texture and appearance are just like regular store-bought ice cream. It is a very creamy ice cream, so I’m tempted to try it with half and half instead of heavy cream and see how it tastes. I think my favorite thing about it is that it takes so little effort – the freezer does most of the work. Definitely recommending it to the new mama in hot, humid Kentucky – she deserves it!

*I’ve been busy with my own project – a sweet baby girl named Avery Elizabeth.  Huge thanks to my sister Kathy for guest blogging for me!  I’ll be back in a week with a new post!

The Butterfinger Cake

Butterfinger Cake

At my husband’s work, they love to celebrate birthdays.  (My former employer did too, and boy, do I miss that!)  For this birthday celebration, I let my husband pick from my “Recipes to Try” board on Pinterest.  His top three:  Almond sheet cake, caramel apple cheesecake bars and our eventual winner, the Butterfinger Cake.

Since I’m 9 months pregnant and responsible for the baking, it was up to me to decide.  The Butterfinger Cake, courtesy of The Country Cook, looked the easiest and honestly, the cheapest.  (Gotta love a thrifty Dutch girl…)

So, how did it go?  Well, it was one of the easiest desserts I’ve put together.  The easy-to-follow instructions were great, and I had some of the ingredients already.  I’m a huge fan of doctoring up a cake mix with a few extra ingredients (the caramel sauce poured over the top of a warm cake was my favorite part) to make it something special.

The verdict from the folks at my husband’s work?  Two thumbs up.  In fact, he had a wrestle away one extra piece so I could even try it. (And, I forgot to take a pictures before he left, and his cutting job wasn’t as pretty as the picture above.  Just image a big mess of cake and whipped cream on a plate.)

My thoughts on the cake?  It was really good – very rich and even a little too sweet for my tastes.  I probably went a little crazy when poking the holes in the top of the cake so a lot of the caramel when into the cake.  Maybe next time I’ll cut back on the amount of caramel and holes…

Anyway, I really like it and would make it again in a heartbeat.  Guess it’s time to move my pin to the “Favorite Recipes” board…