Saturday, 30 June 2012

Rainbow Rice Crispy Squares

I recently went to the States (the US that is) and bought some baking goods that I can’t get in Canada.  One of the things I brought back was Fruity Pebbles as I’ve been wanting to make rainbow Rice Crispy Squares for a while.  I used the standard Rice Crispy Squares recipe but swapped out half the Rice Crispies with Fruity Pebbles.

Check out the verdict at the end of the post!

Rainbow Rice Crispy Squares
Adapted from here.

¼ cup butter
5 cups mini marshmallows
1 ½  teaspoons vanilla syrup
3 cups Rice Crispies cereal
3 cups Fruity Pebbles

1.       In a large pot, melt butter over medium-low heat.
2.       Stir in marshmallows until melted.
3.       Stir in vanilla.
4.       Take off the heat and add both cereals. Stir until well coated.
5.       Press into a pan, and cool before cutting.

Verdict: Did you know that Fruity Pebble taste like Fruit Loops?? I did not.  They gave the square a fruity flavor.  I brought them to a work meeting and gave them to a friend.  I’m pretty sure they liked them – can’t go wrong with rainbow Rice Crispy Squares!

Tuesday, 26 June 2012

Pretzel Banana Cookies

Long time no blog. I’ve been moving and vacationing.  In fact, I visited my friend in Toronto for whom I decided to bring homemade cookies for her birthday.  She is the only person I know whose favorite flavor is banana!  She’ll pick a banana flavored treat over anything, even chocolate!  I wanted to incorporate bananas in the cookies and I decided on banana chips for their crunch.  Plus, I’ve never seen cookies using banana chips. Hope these turn out!

Check out the verdict at the end of the post!

Pretzel Banana Cookies
Inspired from Milk Bar.

Pretzel Crunch (make ahead of time)
Ingredients (I made double this recipe and snacked on the leftovers)
1 cup mini-pretzels
2 Tablespoon packed light brown sugar
1 Tablespoon sugar
2 Tablespoon milk powder
½ Tablespoon malt powder
3 Tablespoon butter, melted

1. Preheat oven to 275 degrees F.
2. Crush pretzels to ¼ of original size and add to bowl.
3. Add sugars, milk powder, and malt powder and mix.
4. Add butter and toss.
5. Spread on baking pan lined with parchment or silicon mat.
6. Bake for 20 minutes
7. Bake apart into chunks.  Cool completely before adding to cookies.
Before baking

After baking

After breaking apart

Pretzel Banana Cookies
Makes 18 small-ish cookies.

½ cup salted butter, room temperature
1/3 cup sugar
1/3 cup packed brown sugar
½  egg
½ teaspoon vanilla syrup or ¼ teaspoon extract
¾ cup bread flour
¼ teaspoon baking powder
1/8 teaspoon baking soda
¾ cup pretzel crunch
½ cup crushed banana chips (put banana chips in a plastic bag, seal, and go over with a rolling pin)

1. In a large bowl, cream butter and both sugars with a beater on medium high for 2-3 minutes.
2. Add egg and vanilla, and beat for 7-8 minutes. 
3. Add flour, baking powder, baking soda, and salt, and mix on low just until dough comes together (1 minute).
4. Add pretzel crunch and crushed banana chips.  Fold in with a spatula.
5. Scoop dough using a small ice cream scoop and place on a baking sheet.  Refrigerate for 1 hour or overnight.  Do not bake un-chilled dough.
Crushing bananas

Scooping out dough for the fridge

To bake:
6. Preheat oven to 375 degrees F.
7. Place cookie dough rounds onto a baking sheet lined with parchment paper or silicone mat, 4 inches apart.
8. Bake for 7 minutes.  For bigger cookies, you’ll need to bake longer.  Cool on baking sheet before removing to a rack.

Verdict: These were surprisingly good.  I was a bit nervous about the pretzel-banana combination, but they worked well in the cookie.  My friend really liked them!  I really liked the pretzel crunch – a really addictive snack!