On The Menu: Brown Butter Cookies

I know here we are in January which means that everyone is trying to eat healthier and I am right there with you but during the winter I love spending time in the kitchen. Which means whenever I have free time I am trying new recipes and returning to long time favorites. I almost never bake these cookies but they are my mom's favorite and she made numerous requests for a batch of these over the holidays. They are rich, decadent, and so delicious.

A lot of people get intimidated by the process of browning butter. I do not know how much people have requested this recipe from me after trying the cookies only to later to tell me they failed because they burned the butter. Browning butter takes a little time. I always keep the heat on medium-low and constantly stir the butter until it has a light nutty brown color. After the butter is melted the browning process takes about 10 minutes. I promise this brown butter cookies recipe is very easy to make once you master the butter browning process.

Ingredients:
2 cups butter
2 cups brown sugar
2 eggs
2 teaspoons vanilla extract
1 teaspoon baking soda
1/2 teaspoon baking powder
1/2 teaspoon salt
3 cups all-purpose flour
2/3 cup chopped pecans
2 teaspoons vanilla extract
5-6 cups confectioners' sugar
1/2 cup hot water

Directions:
1. Preheat oven to 350 degrees F.
2. Heat butter over medium heat for about 10 minutes, until it turns nut brown in color. The foaming and bubbling is part of the browning process, but watch it carefully so that you don't burn the butter. Remove from heat, and cool slightly. Reserve 1/2 cup of the butter for the frosting.
3. Pour remaining browned butter into a large mixing bowl. Beat browned butter with brown sugar until the butter is no longer hot. Mix in eggs, 2 teaspoons vanilla, baking soda, baking powder, and salt. Beat thoroughly. Mix in flour and chopped pecans.
4. Drop tablespoons of dough onto ungreased baking sheets.
5. Bake for 10 minutes in the preheated oven, or until light brown around the edges. Allow cookies to cool on wire racks. 6. In a medium bowl, mix the reserved 1/2 cup browned butter with 2 teaspoons vanilla, confectioners' sugar, and hot water. Beat until smooth, and use to frost cooled cookies.

On The Menu: White Bean Without Bacon Soup

When I was growing up my parents worked hard which did not leave them with a lot of time to cook every meal homemade. Canned soup was a staple. It along with a sandwich was a often served as a quick meal at the end of a long, busy day.

Now that I grown up and have learned my way around the kitchen I love to cook. Canned soup almost never pops up in my kitchen. Plus, I've been vegetarian for years which means that most canned soups would no longer fit within my lifestyle. I do, however, at times miss my favorite soup from childhood which was bean and bacon.

The other day I finally felt like we were having our first tastes of winter weather and it could not have made me happier. It just does not feel like the holidays if it is not cold enough for sweaters. The cold weather inspired me to create a vegetarian version of bean and bacon soup. There is nothing better than soup on a chilly day. This soup is no fuss, easy to make, delicious, and I promise you will not miss the bacon.

Ingredients:
2 tablespoons butter
2 tablespoons extra virgin olive oil
2.5 cups carrots,diced
medium onion, diced
1/2 teaspoon smoked paprika
1 teaspoon fresh rosemary, chopped
3 cloves garlic, minced
4 cups vegetable broth
3 (15 oz.) cans great northern beans
1 (8 oz.) can tomato sauce
kosher salt and black pepper to taste

Directions:
1. Add olive oil and butter into a Dutch oven over medium heat. Once butter is melted add the carrots and and onion. Cook until vegetables they begin to become tender, about 7 minutes. Add garlic, rosemary, and smoked paprika. Stir and cook for 1 minute.
2. Add vegetable broth and great northern beans. Season to taste with salt and pepper. Bring to a boil and then reduce to a simmer. Allow to simmer for 45 minutes.
3. Remove 1/2 of the soup and place into a blender. Process until smooth and then return the puree to the soup. Stir.
4. Add tomato sauce. Stir and allow to simmer until heated through.
5. Serve with grated Parmesan cheese and a drizzle of olive oil if desired.

On The Menu: Oatmeal Cookie Bars

I love cookies but I am usually too impatient to scoop out the dough into individual servings and bake pan after pan of cookies. It just seems to take forever before baking the recipe is finished and I can sit down with with a glass of cold milk to enjoy warm, freshly baked cookies. For these reasons I tend to bake a lot of cookie bars. The recipes are usually very easy to make and everything gets finished with one batch in the oven.

A couple weeks ago we had a few days of very cool weather and I thought that there would be no better way to celebrate than with a recipe that makes me think of fall. All of the spices in this recipe will have your entire house smelling amazing. Plus, with these Oatmeal Cook Bars being chock-full of of oats, raisins, walnuts it is almost easy to pretend they are healthy.

P.S. Another must bake cookie bar is Monster Cookie Bars.

Ingredients:
1/2 cup butter, softened
1/2 cup all-vegetable shortening
1 1/2 cups firmly packed brown sugar
2 large eggs
1/2 cup buttermilk
1 teaspoon vanilla extract
2 cups all-purpose flour
1 teaspoon baking soda
1 teaspoon baking powder
1 teaspoon ground ginger
1 teaspoon ground nutmeg
1 teaspoon ground cinnamon
1/2 teaspoon salt
1/2 teaspoon ground allspice
1/2 teaspoon ground cloves
2 1/2 cups quick-cooking oats
1 1/2 cups chopped walnuts
1 cup raisins

Glaze:
1/2 cup butter
3 cups sifted confectioners' sugar
1 teaspoon vanilla extract
3 to 4 tablespoons milk
Garnish with chopped walnuts

Directions:
1. Preheat oven to 350 degrees. Line a 13x9 inch baking pan with foil, letting excess extend over the sides of the pan; spray foil with baking spray with flour.
2. For batter: In a large bowl, beat butter, shortening, and brown sugar with a mixer at medium speed until fluffy. Add eggs, one at a time, beating until combined after each addition. Stir in buttermilk and vanilla.
3. In another large bowl, sift together flour and next 8 ingredients. Gradually add flour mixture to butter mixture, beating just until combined. Stir in oats, walnuts, and raisins. Spread batter into prepared pan.
4. Bake for 25 to 30 minutes or until a wooden pick inserted in center comes out clean. Let cool in pan for 30 minutes.
5. Meanwhile, for glaze. In a small saucepan, melt butter over medium heat; continue cooking, stirring occasionally, until butter is golden brown. Remove from heat, and whisk in confectioners' sugar and vanilla until smooth. Whisk in milk, 1 tablespoon at a time, until mixture can be drizzled.
6. Using excess foil as handles, remove from pan, and cut into bars. Drizzle warm glaze onto warm bars, and garnish with walnuts. Let cool completely. Store in airtight containers for up to 2 days.

On The Menu: Classic Sloppy Joes

Maybe it is the kid in me but I still love a classic sloppy joe sandwich. Even though I am a fan of the sauce in the can nothing beats homemade especially when the recipe is this easy. I always substitute veggie crumble for the ground beef for a vegetarian version. Also, as a heads up if you want to make this vegetarian don't forget to make sure your Worcestershire does not include anchovies as an ingredient.

I rely on this recipe at least once a month when I need an easy dinner usually served along side some spicy potato wedges or a salad on the days when I am feeling a little healthier. I have always found that sloppy joes are a huge hit at the dinner table and it doesn't matter if you are feeding 5 year olds or someone who is 65.

Ingredients:
2 ½ pounds ground beef
½ large green bell pepper, diced
½ large onion, diced
1 cup water
2 cups ketchup
5 cloves garlic, minced
1 teaspoon dry mustard
½ teaspoon red pepper flakes
2 tablespoons packed brown sugar
1 ½ teaspoons chili powder
2 teaspoons Worcestershire
Hot sauce, to taste
½ teaspoon salt
½ teaspoon black pepper

Directions:
1. Brown ground beef in a large pot. Then drain off fat.
2. Add in the green pepper and onions. Stir. Then add water, ketchup, and garlic. Stire to combine.
3. Add dry mustard, red pepper flakes, brown sugar, chili powder, hot sauce, Worcestershire, salt, and black pepper. Stir to combine.
4. Cover and allow to simmer over medium heat for approximately 20 minutes.
5. Serve immediately.

P.S. If you like sloppy joes you will love this grilled cheese sloppy joes.

On The Menu: Lemon Berry Parfaits

Usually once a week I make dinner for my entire family. It is almost the only time we come together and sit down as a group. I think family dinners are an amazing thing and I always love sitting down with my family, hearing my siblings stories, and spending some time with my parents. We are all so busy that sometimes it seems like we barely see each other.

When I am only making dinner for myself usually it is something quick and easy because I just do not have any time to spend in the kitchen after getting home from work. However, on days I am making dinner for my family I try to make a meal that is a little more special and to me that means the meal needs to wrap up with a dessert. Last week I knew I would not have the time need for baking something so I needed an easy dessert with no baking required. Also, since it seems like fall is close by I wanted to serve something that celebrated summer. That is when the idea for these pretty little lemon berry parfaits came to me. The recipe could not be simpler, the flavors are fresh and bright, and these parfaits are so pretty.

You can use whatever combination of berries you like although I do think some strawberries are required for producing the delicious sauce. I stuck to a combination of strawberries and blueberries because they are my favorites. These little parfaits were a hit. Even my dad loved them and he is notorious picky about desserts. If you have any parfaits left over keep them covered in the refrigerator to enjoy over the next couple days.

Ingredients:
4 cups heavy whipping cream
2 1/2 cups confectioner's sugar
2-3 lemons
1/2 teaspoon lemon extract
4 heaping cups of berries
1/3 cup sugar

Directions:
1. Wash and dry your berries. Cut your strawberries into quarters. Toss the berries with the sugar. Mash a couple of the berries with the back of your spoon. Cover and let set at room temperature for 1 hour. This allows the berries to macerate.
2. When berries are ready make your lemon whip topping. Chill your bowl and whip attachment for your mixer in the freezer for 5 minutes.
3. Pour cream into bowl and whip until peaks begin to form. Then slowly add your confectioner's sugar.
4. Once confectioner's sugar is incorporated added the zest of two lemons, lemon extract, and juice from lemons. The amount of juice you add is based upon how strong you want the lemon flavor to be. I find that 2 lemons provide a enough juice for the flavor I like.
5. Place whipped topping into a piping bag with a large star tip. Pipe some of the cream into the bottom of the individual glasses. Top with some of the macerated berries and then fill the remainder of the glasses with whipped topping. Garnish the top with a few more berries.
6. Chill until ready to serve.

On the Menu: Ham and Cheese Puff Pastries

Tracy and I love to entertain. We have a large extended family and people are constantly dropping by. They usually call ahead of time because they want to be sure we have time to whip up something fantastic for them to try. Our Aunt Eileen is always one of the first in the line to try one of our new recipes. She lives a few hours away and we always know ahead of time when she will be coming up for the weekend. She and Tracy have always been close, so we always try to have something new for her to try or one of our old favorites that she has yet to try. She is an excellent taste tester because she always raves about anything we make. Nothing makes a baker happier than compliments and praise. Right?

When a stream of family members aren't coming by, we have friends over. Whether it's for lunch, book club, game/movie night, or for a party, we love to host. Playing host and making delicious food for the event is so much fun. We always talk and plan our food way ahead of time and have all of the ingredients in the house days before they are actually needed.

These Ham and Cheese Puff Pastries are always a hit. Every time I have served them, I get tons of compliments. And they always disappear really quickly. Last time, they were gone so fast that I didn't even get one! The blend of spices and the Dijon just give these such a great flavor. By using puff pastry you save so much time. Everyone thinks you have spent hours making them because they turn out so beautiful looking, when really you have spent 20 minutes or less prepping them. My brother loves these and has been after me to make them for him again soon, so I guess I need to make a trip to the grocery store for a few of the ingredients that I need.



Ingredients
1/2 tsp Onion Powder
1 Tbsp Chili Powder
2 tsp Black Pepper
1/2 tsp Garlic Powder
1/4 tsp Cinnamon
1 (17.3 oz) pack of Puff Pastry defrosted
1/4 cup Dijon Mustard
1/2 lb thinly sliced Deli Ham
9 slices Swiss Cheese
1 Egg beaten
1 Tbsp Water


Instructions
1. Preheat oven to 400 degrees and line baking sheets with parchment paper.
2. In a small bowl mix the spices (onion powder, chili powder, pepper, garlic powder, and cinnamon) together well.
3. Unfold pastry sheets and cut each sheet into 9 squares. Then put a drop of Dijon on each square. I did not exactly measure the Dijon mustard and am estimating it to be around 1/4 cup. The drop I put on each square was probably around 1/2 teaspoon. Then smear it across the square. Then sprinkle with some of the spice blend.
4. Then add a slice or two of ham to each square. Then top with half a slice of Swiss cheese. Sprinkle more of the spice blend on the pastries.
5. Now pull two of the opposite corners of the puff pastry together and press to seal them together. Then place the ham and cheese puffs on the baking sheets.
6. Combine the egg and water. Brush each pastry with some. Then sprinkle some more of the spice blend on the top. I had some spice blend left over and put it in a ziplock bag to save for next time.
7. Bake 12-16 minutes until golden brown. Best served warm when the cheese is all melted.

On The Menu: Loaded Nachos

A few weeks ago I had a day off from work in the middle of the week. Aren't those the best kind of days? Everyone else I knew was at work but my baby brother. Side Note: baby brothers are the best. His semester of school hadn't started (oh I miss those days of long summer breaks) so we decided to spend the day together.

I love horror movies but they terrify me. Watching them during the day helps but I still cannot watch them alone. Almost everyone I know refuses to watch them, including Jessica, but my brother has always been up for watching them with me.

Since my brother was being a good sport and not only hanging out with his big sister but also letting me pick the movies I wanted to make him something he would love to eat. These loaded nachos were super easy to make and my meat loving brother did not even care that I substituted veggie crumble in the place of the beef. I felt like this recipe made enough to feed a small army but brother obviously saw it differently. I loved the touch of tang from the lime and how the pico de gallo freshened up these nachos.

Ingredients:
1 Tablespoon Olive Oil
1 whole Yellow Onion, Diced
2 pounds Ground Beef
1/2 teaspoon Chili Powder
1/2 teaspoon Paprika
1/4 teaspoon Crushed Red Pepper
1/2 teaspoon Salt
1/2 teaspoon Pepper
1 can (14-5 Ounce) Chili Beans
1/2 cup Hot Water
Tortilla Chips
2 cups Grated Cheddar Cheese
2 cups Monterey Jack Cheese
5 whole Roma Tomatoes, Diced
1 whole Jalapeno, Diced
1/2 bunch Cilantro Leaves, Chopped
1 Lime
1/2 teaspoon Salt
Sour Cream (optional)

Directions:
1. In a skillet over medium-high heat, add the olive oil and half the onion. Cook it until starting to soften, then add the ground beef (or you can substitute vegetable crumble like I did).
2. Cook the meat until it's totally browned, then drain the fat. Add the chili powder, paprika, crushed red pepper, salt, and pepper and stir to combine.
3. Add the beans and hot water and stir. Reduce the heat to low and simmer while you prepare the other ingredients.
4. To make the pico de gallo, combine the other half of the onion with the tomato, jalapeno, cilantro, lime juice, and 1/2 teaspoon salt. Stir it together and set it aside.
5. To build the nachos, place a layer of tortilla chips on a platter or plate. Top with a layer of the beef/bean mixture, then all but 1/4 cup of the cheddar cheese. Add another layer of chips, another layer of the beef/bean mixture, and the Monterey Jack cheese. Add a final small layer of chips, then a small layer of beef and beans, then a final sprinkling of cheddar.
6. Microwave in 45 second increments until the cheese is melted and bubbly. (You may also place the platter into a 325 degree oven if it's heatproof. Just leave it in until the cheese is melted.)
7. Immediately top pico de gallo and serve. (Optional: add a sour cream.)

On The Menu: Lemon Cream Crumb Cake

The result of this recipe was kind of a total surprise. This cake turned out nothing like I had originally expected but I could not be happier with the end result. I began baking this cake in an attempt to replicate one of Jessica's favorite cakes. While I failed at replicating the cake that has been one of Jessica's favorites for years I think this one may even be better. I think Jessica may have thought so too because in the couple days after I baked this cake she had 4 slices.

This easy lemon cake recipe is so good I am making it again this weekend to serve to out of town guests. This cake and frosting are light and fluffy with a slightly tangy, fresh lemon flavor that is far from over powering. The crumbs give it some nice texture and while adding another little kick of lemon flavor.

Jessica and I area always baking a lot of sweets and usually give away at least half of everything we make. That did not happen with this cake. Aside from sharing with our baby brother and our sister Tiffany we ate this entire cake ourselves. That is how good it was.

Ingredients For Cake:
18.25 oz box of white cake mix
1 1/4 cups water
1/3 cup vegetable oil
3 large eggs
1/2 teaspoon lemon extract

Ingredients for Frosting:
8 oz cream cheese, softened
2 cups powdered sugar
3 tablespoons lemon juice
1 cup heavy cream

Ingredients for Crumb Topping:
1/2 cup plus 1 tablespoon all purpose flour
1/2 cup plus 2 tablespoons powdered sugar
1/4 cup butter, slightly softened
1/2 teaspoon lemon extract

Directions:
1. Preheat oven to 350 degrees F. Spray with nonstick spray 2 eight inch round cake plans and set aside.
2. Prepare cake by mixing together all of the cake ingredients.
3. Divide the cake evenly between the two prepared pans. Bake according to the time on the cake mix box.
4. Allow cake to cool in the pans for 5 minutes, then carefully remove from pans onto wire racks to allow to finish cooling.
5. Prepare the crumb topping: In a medium bowl, combine flour and powdered sugar. Cut in butter and lemon extract until mixture is crumbly. Place in the refrigerator to chill, then break into smaller crumbs if needed.
6. Once cakes have completely cooled, chill a metal mixing bowl, plus the whisk attachments for your mixer in the freezer for 5 minute. Then whip heavy cream in the bowl until stiff whipped cream forms.
7. In a separate bowl, beat the cream cheese, powdered sugar, and lemon juice until smooth. Once smooth gently fold in the whipped cream until combined.
8. Assemble and frost the cake.
9. Gently press crumbs onto the top and sides of the cake.

** Cake should be stored in the refrigerator.

Sugar Cookie Bars with Buttercream Frosting

To be completely honest I only bake sugar cookies every Christmas Eve when my entire family gets together to bake our traditional Christmas cookies. While sugar cookies are beautiful and can be fun to make they are also a lot of work which means baking a batch doesn't really fit into my schedule most of the time. That is why I love this sugar cookie bar recipe. It is quick and easy to make. Plus with all of the sprinkles this recipe calls for and a thick layer of vanilla buttercream (that I of course make pink) this bars are adorable. I made these bars a couple weekends ago when I was having visitors for the weekend and they were a huge hit.

Ingredients:
1/2 cup unsalted butter, softened
3/4 cup sugar
1 large egg + 1 egg yolk
2 teaspoons vanilla extract
1 and 1/2 cups all-purpose flour
1/4 teaspoon salt
1 teaspoon baking powder
1/2 teaspoon baking soda
1 and 1/2 teaspoons cornstarch
1/2 cup sprinkles (you should use jimmies)

Ingredients for Buttercream Frosting:
3/4 cup unsalted butter, softened
2 and 1/4 cups confectioners' sugar
3 Tablespoons heavy cream
1 teaspoon vanilla extract
salt, a pinch
optional: food color and sprinkles to decorate

Directions:
1. Preheat oven to 350°F. Line an 8-inch or 9-inch square baking pan with aluminum foil, making sure to leave enough overhang on the sides. Set aside.
2. In a large bowl using a mixer, cream the softened butter for about 1 minute on medium speed. Once the butter is smooth add the sugar on medium speed until fluffy and light in color. Beat in egg, egg yolk, and vanilla. Scrape down the sides as needed.
3. In a medium bowl, whisk together the flour, salt, baking powder, baking soda, and cornstarch. With the mixer running on low speed, slowly add the dry ingredients to the wet ingredients in 3 different parts. The dough will be thick. Once combined, gently fold in 1/2 cup sprinkles using a rubber spatula.
4. Press the cookie dough evenly into the prepared baking pan. Bake for 25-26 minutes or until very lightly browned on top. You want the cookie bars to be extra soft, so careful not to overbake. Allow the bars to cool completely on a wire rack at room temperature before frosting. The center will slightly sink.
5. Make the frosting: With a mixer fitted, beat the butter on medium speed until creamy. Add confectioners' sugar, cream, and vanilla extract with the mixer running on low. Increase to high speed and beat for 3 full minutes. Add more confectioners' sugar if frosting is too thin or more cream if frosting is too thick. Add a pinch of salt if frosting is too sweet. Beat in food coloring.
6. Remove cooled bars from the baking pan using the aluminum foil overhang on the sides. Frost the bars with a thick layer of frosting and decorate with extra sprinkles if desired. Cut into squares. Store bars in an airtight container at room temperature for up to 2 days and in the refrigerator up to 5.

Chocolate Frosted Donuts

Donuts have always been hands down one of my favorite foods. I love them so much in fact that I purchased a couple donut pans about 4 months ago. Foolishly believing making my own donuts would be a complicated procedure I left my donut pans in the cabinet used for months. Last weekend I finally pulled them out and I was amazed at how easy and fast it was to have fresh baked donuts in my own kitchen. I chose to make chocolate frosted donuts because they have always ranked near the top of my absolute favorites list.

Perhaps the best thing about this recipe is that the donuts are baked and not fried! So I can kind of convince myself that it is okay to have more than 1. I am wholeheartedly encouraging you to make donuts yourself this weekend. It is a great way to start your day plus you do not even have to change out of your pajamas.

Ingredients:
1 cup all-purpose flour
1 teaspoon baking powder
1/4 teaspoon baking soda
1/4 teaspoon ground nutmeg
1 large egg
1/3 cup packed light brown sugar
1/4 cup milk
1/4 cup Greek yogurt (I used plain)
2 Tablespoons unsalted butter, melted
1 and 1/2 teaspoons vanilla extract

Ingredients for Chocolate Frosting:
1/2 cup semi-sweet chocolate chips
2 Tablespoons unsalted butter
2 teaspoons light corn syrup
2 teaspoons water
optional: rainbow sprinkles

Directions:
1. Preheat the oven to 350F degrees. Spray a donut pan with non-stick spray. Set aside.
2. For the donuts: Whisk the flour, baking powder, baking soda, and nutmeg together in a medium bowl. Set aside.
3. Whisk the egg, brown sugar, milk, and yogurt together until smooth. Add the melted butter and vanilla, whisking until fully combined. Pour the wet ingredients into the dry ingredients and stir until just combined. Do not overmix. The batter will be very thick.
4. Spoon the batter into the donut cavities or use a pastry bag or zip lock bag and pipe the batter into each donut cup, filling about 3/4's of the way. (Piping it is definitely the easiest way to go here).
5. Bake for 9–10 minutes or until the edges are lightly browned. Remove from the pan and bake the remaining donut batter. Allow the donuts to slightly cool before glazing.
6. For the chocolate glaze: Place the chocolate chips, butter, corn syrup, and water in a medium bowl. Melt in 20 second increments int he microwave, stirring after each time, until completely melted and smooth. You can also make your glaze in a double boiler.
7. If using sprinkles do so immediately before the frosting sets.

Donuts can be stored for up to 2 days in an air tight container.

Recipe Source: Sally's Baking Addiction. I have used many of Sally's recipes in the past and they always turn out to be perfection.

On The Menu: Twinkie Cake

It has been years since I have actually ate a Twinkie. Actually they were never a favorite of mine but I am so glad that I did not let that deter me from making this cake. This recipe was so easy to make (partly because it involves a box cake mix) and basically about a hundred million times better than an actual Twinkie.

I made this cake the last time I hosted book club and it was a hit. All of the cake had disappeared by the end of the day. I topped mine with colorful sprinkles and thought leaving the sides unfrosted made the cake even more adorable.

Ingredients:
1 box yellow cake mix
5.1 oz box instant vanilla pudding
1 cup water
1 stick salted butter, melted and cooled slightly
4 large eggs, lightly beaten

Ingredients for Frosting:
1 stick salted butter, slightly softened
1/4 cup heavy cream
1 tsp vanilla
7 oz jar marshmallow creme
3 1/2 cups powdered sugar

Directions:
1. Preheat oven to 350. Spray with nonstick spray and flour 2 (8 inch) round cake pans and set aside.
2. In a large bowl, combine eggs and butter with a mixer. Add water, pudding mix, and cake mix and beat on medium, until batter is smooth. Spread evenly in prepared pans and bake for about 20 -25 minutes until a toothpick inserted in center of cake comes out clean.
3. Allow cakes to cook for a few minutes in the pans and then turn out on to wire racks and allow to finish cooling.
4. For the frosting: Beat butter and vanilla in your mixer until combined. Add marshmallow cream and beat until smooth. Slowly add powdered sugar. Add heavy cream. Increase the speed of the mixer and beat until light, smooth and fluffy. Spread between layers and on top of cake. Top with sprinkles!

On The Menu: Trix Treats

As a child Rice Krispies Treats were a favorite of mine and I think the very first thing I ever learned to make on my own. There are few things that can beat that sticky, sugary, sweet goodness in my book. I made this recipe as a result of my childhood favorite. I used a lot of marshmallow creme in my recipe because I have always held the belief that the more marshmallowy the better but some people (like Jessica) do not feel the same. If that is the case for you simply cut back on the marshmallow creme by 7 oz. These fun, colorful Trix treats come together in just a few minutes and only require 3 ingredients. I made mine for book club but I will definitely also be serving these at game and movie nights in the near future.

Ingredients:
1 (10.7 oz.) box of Trix Cereal
21 oz. Marshmallow Creme
1/4 cup butter

Directions:
1. Place butter and marshmallow creme a large glass bowl and melt in the microwave. Do this slowly. Stop and stir the mixture several times.
2. Once the butter and marshmallow creme are completely melted stir in the Trix cereal until completely coated.
3. Press mixture into a buttered 9 x 13 pan.
4. Cut into squares and serve.