Brown Butter Rice Krispie Treats 2.0

I have a recipe for brown butter rice krispie treats courtesy of Bravetart that is out of this world. My husband called them “the best dessert [I’ve] ever made” and I wholeheartedly agree. BUT they can be a bit of a pain to make.

I’ve spent the last few weeks making batch after batch of rice krispie treats mostly because I’ve been craving them but also because my goal is to replicate the consistency and flavor of Bravetart’s recipe but with store-bought marshmallows.

Instead of dirtying a bunch of bowls, needing a candy thermometer and gelatin, a stand mixer, etc. This recipe is about 98% of the way there and requires one pot and one extra large bowl…and about 17 minutes.

I promise that setting aside 17 minutes of your time this week to make these will be well worth it.

Brown Butter Rice Krispie Treats

8 oz butter
9 cups cereal (mix of rice krispies and anything you please)
16 oz. mini marshmallows (divided)
¼ tsp salt

Make the rice krispie treats: Prepare a 9x13 pan with parchment paper. Pour the cereal into an extra large bowl and add 4 oz or ¼ of the marshmallows to the cereal.

Melt the butter in a stainless steel pot over medium heat. Continue stirring, scraping the brown bits that form on the bottom of the pot, until the butter is golden and no longer bubbling (10 minutes). Add the rest of the marshmallows and salt to the pot and begin stirring until fully melted.

Immediately pour the marshmallow mixture to the bowl of cereal and begin mix until all of the cereal is fully covered. Once fully mixed, press evenly into the prepared pan.

Let cool…or not…

Chewy Almond Cookies

If you follow me, you know that I love almond cake and almond cookies and almond paste and almond extract. In fact, 17% of the recipes on my site are almond-based. It seems only fitting to add another one to the mix, right?

These are simple, chewy, almond cookies covered in powdered sugar. And, if you were curious, it’s possible to eat the entire batch by yourself in 13 hours (which includes a night of sleep…so really 3 hours…). I know this from personal experience.

Chewy Almond Cookies
adapted from Pinch Me I’m Eating

2 egg whites
2 ¼ cups almond flour
1 ¾ cups powdered sugar
⅛ tsp salt
¼ tsp baking powder
1 tsp orange zest (or 1 tsp Fiori di Sicilia)
1 tbsp almond extract
1 tsp vanilla extract
Extra powdered sugar for coating cookies

In the bowl of a stand mixer (or with a hand mixer), whip egg whites until stiff peaks form. In a separate bowl, sift almond flour, powdered sugar, salt, and baking powder together.

Gradually fold in the almond flour mixture to the egg whites in 2-3 batches. The dough will become quite sticky as opposed to a fluffy meringue. Add orange zest (or Fiori di Sicilia), vanilla, and almond extract and fold until combined.

Line a baking sheet with parchment paper. Use either a scoop or your hands to roll the dough into balls about 1.5” in diameter. Roll the balls in powdered sugar until well coated. Shape the dough into an oval, flatten slightly, and arrange on the baking sheet about 2” apart.

Let the cookies dry out a bit at room temperature for approximately and hour (they will develop a shell). Pre-crack the shells by squeezing the cookies from opposite corners. This helps create the beautiful cracks in the final cookie.

While the cookies are drying, preheat the oven to 300°F. Bake cookies for 18-20 minutes.

Almond Cookies

After devouring nearly an entire package of oreos last weekend, I’ve decided to cut back on sugar which, as many of you know, is hard. The way I like to trick myself into thinking I’ve succeeded is by eating a cookie that is at least free of refined sugar. That counts for something, right?

I’ve made a lot of “healthy cookies” in the past but this is my favorite. It is filled with almond butter, almond flour, maple syrup and topped with maldon salt. Occasionally, dark chocolate makes its way in there because, well, chocolate makes everything better.

Almond Cookies
adapted from Goop

1 ½ cups almond flour
¾ tsp xantham gum
½ tsp salt
1 tsp baking powder
1 cup almond butter
1 cup maple syrup
1 tsp vanilla extract
½ maldon salt (optional)

Preheat oven to 350℉. Whisk the almond flour, xantham gum, salt, and baking powder in a large bowl. In a separate bowl, whisk almond butter, maple syrup, and vanilla together. Add the dry ingredients to the wet and mix until fully combined.

Using a size 30 scoop, bake for 15 minutes. If you’d like, sprinkle some sea salt on top of each cookie before putting them in the oven.

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