Puppy Chow

“I never get powdered sugar on my clothes when I eat puppy chow,” said no-one ever.

I say, just own the mess and make a batch of puppy chow coated in so much chocolate, peanut butter, and powdered sugar that you’ll look like one of my children after eating a meal: powdered sugar in your hair, on your eye brows, on your ankles, and somehow on the toys you played with hours before (how does that work, exactly?).

If you’re anything like me, this puppy chow will be gone in less than one hour. Do yourself a favor: put on your favorite pair of sweatpants, turn on Netflix, and dig in.

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Puppy Chow
from Show me the Yummy

1 (12 oz) box rice chex
1 (12 oz) bag semi-sweet chocolate chips
3/4 cup peanut butter
1 stick (1/2 cup) unsalted butter
1 tsp vanilla extract
1 (2 lb) bag powdered sugar

Make the puppy chow: Pour the box of chex into a very large bowl.

Place the chocolate chips, peanut butter, and butter in a microwave safe bowl. Microwave for 60 seconds and then stir until smooth. If the chocolate chips haven't fully melted , microwave for 30 second intervals, until the mixture is completely melted. Then mix in vanilla.

Pour the chocolate mixture over the cereal and, using a spatula, stir gently until the cereal is coated.

Slowly add the powdered sugar. Mix. And pour again until mixture is completely white. There will be extra sugar at the bottom of the bowl but this is the best part.

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Brown Butter Rice Krispie Treats

I'm all for simplifying desserts by figuring out a way to dirty as few things in the kitchen as possible. This is the opposite of that. This is a simple dessert made complicated and dirties at least five bowls, three spatulas, a candy thermometer, and a baking dish.

But when "it's the best dessert I've ever made" (thank you, Ben), I don't mind making a mess in the kitchen. And trust me, the mess won't be your biggest concern. Stopping yourself from eating the entire pan will be.

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Brown Butter Rice Krispie Treats
from Bravetart

8 oz unsalted butter
11 cups cereal (8 cups rice krispies, 3 cups kix)
2 envelopes (1/2 ounce) unflavored gelatin powder
1/4 cup cool water
1 tbsp vanilla
1/2 cup water
1 cup light corn syrup
2 1/4 cups sugar
1 tsp salt

Make the rice krispie treats: 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. Pour into a heat resistant bowl making sure to include all of the brown bits.

Pour the cereal into a roasting pan or dutch oven and place in oven. Set to 175.

In a small bowl, mix gelatin, 1/4 cup water, and vanilla.

Combine the remaining water, corn syrup, sugar, and salt in a 3-quart stainless steel pot. Stir until fully incorporated, about 8 minutes. Clip on a candy thermometer and cook without stirring until the mixture reaches 250 degrees.

Transfer the thermometer to a bowl of a stand mixer and pour the syrup in all at once. Cool to 212 degrees, about 8 minutes, then add the gelatin mixture. With the whisk attachment, mix on low speed to combine, then increase to medium-high and whip until the syrup is bright white and tripled in volume, about 5 minutes. Meanwhile, grease a 9 x 13" pan or line with parchment paper.

When the creme is thick, reduce speed to low, add the brown butter, and return to medium-high for one more minute (the butter will not be fully incorporated). Scrape the mixture over the warmed cereal using a greased spatula. Transfer to the prepared pan and gently press into an even layer. Let stand at room temperature until firm and stop yourself from eating the entire pan.

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Chocolate Coconut Macaroon Cake

I don't know about you but I have a bit of a problem when it comes to tasting desserts that I make. And by "problem" I mean that it is close to impossible for me to not eat 3-100% of said dessert. So it is always nice to find one that I don't care for--no temptation, no stomach ache. 

But don't let my super enticing introduction stop you from making this dessert. Everyone on the planet likes this chocolate coconut macaroon cake except me because the rest of the planet does not vehemently hate coconut flakes as much as I do. What tastes like soggy pieces of plastic to me is apparently delicious to everyone else! 

But you know what is enticing to me about this cake? Its simplicity: it includes very few ingredients and relies on very little equipment (which means there is very little to clean up, ding ding ding). Oh, and it is beautiful. Really beautiful. 

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Chocolate Macaroon Cake with Raspberry Frosting
adapted from mynameiyeh

Cake
1 14-oz bag sweetened shredded coconut
3/4 cup unsweetened cocoa powder
1/2 tsp kosher salt
2 egg whites
2 tsp vanilla extract
1 14-oz can sweetened condensed milk

Frosting
1 cup unsalted butter, softened
2 cups powdered sugar
pinch of salt
raspberry puree (or peach, strawberry, lemon, etc), to taste

Make the cake: Preheat oven to 350 F. Spray three 6-inch round cake pans and line with parchment paper. 

In a large bowl, mix together the coconut, cocoa powder, and salt. In a second bowl, whisk together the egg whites, vanilla, and condensed milk. Add the wet ingredients to the dry ingredients and stir to combine. Spread one third of the batter into each cake pan and bake for about 18 minutes, until each layer is no longer shiny. 

Make the frosting: Beat all ingredients together until smooth.

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