Browned Butter Rice Krispie Treats

 

1/3 cup salted butter

1 can sweetened condensed milk

1-1/2 bags miniature marshmallows

9 oz Rice Krispie cereal

1.  Brown the butter by adding butter to a heavy bottom pot and place on high heat.  It will turn bubbly and eventually start to turn brown.  Watch it closely.  Take it off the heat when browned.

2. Add the can of sweetened condensed milk and mix.   Add in one bag of marshmallows and mix until melted.  

3.  Add Rice Krispies and mix well. Then add 1/2 a bag of mini marshmallows and stir together until it gets a little melted in.  There can still be chunks of marshmallow left.  Spread into a 9x13 in pan.  Let cool. Cut into squares to serve.

from Sarah Kraffty

Pecan Pie

Ingredients


1 whole unbaked pie crust 

1 cup granulated sugar
3 TBS brown sugar
1/2 tsp. salt
1 cup light corn syrup
1/3 cup melted salted butter 

3 whole eggs, beaten
3/4 tsp. vanilla
1 heaping cup chopped pecans

Directions;

1. First, prepare your pie crust and place it in a 9-inch pie pan. Preheat the oven to 350°F.

2. In a bowl, stir together the granulated sugar, brown sugar, salt, corn syrup, butter, eggs, and vanilla.

3. Pour the chopped pecans into the bottom of the unbaked pie shell. Pour the syrup mixture over the top of the pecans.

4. Cover the top and crust lightly/gently with foil. Bake the pie for 30 minutes. Remove the foil, then continue baking for 20 minutes, being careful not to burn the crust or pecans. 

Note: The pie should not be overly jiggly when you remove it from the oven! If it shakes a lot, cover it with foil and bake for an additional 20 minutes or until set. The required baking time seems to vary widely with this recipe. Sometimes it takes 50 minutes; sometimes it takes 75!

Allow to cool for several hours or overnight. Serve in thin slivers.

from The Pioneer Woman

Hot Cocoa Cookies

INGREDIENTS
1 cup salted butter, softened to room temperature
⅔ cup (142 g) granulated sugar
⅔ cup (142 g) packed light brown sugar
1 tsp baking soda
1 tsp baking powder
¾ tsp salt
2 large eggs
1 tsp vanilla extract
2-¾ cups (390 g) all-purpose flour
¼ cup (21 g) natural, unsweetened cocoa powder
1 cup (170 g) dry hot cocoa mix (see note)
1-¼ cups (63 g) mini marshmallow bits (see note)
1 cup chocolate chips


INSTRUCTIONS
1. Preheat oven to 350℉. Line half sheet pans with parchment paper. Set aside.

2. In the bowl of an electric stand mixer fitted with the paddle attachment or in a large bowl using a handheld electric mixer, combine the butter, granulated sugar, brown sugar, baking soda, baking powder, and salt. Mix until well-combined and creamy, 1 to 2 minutes.

3. Add the eggs and vanilla and mix until well-combined, scraping down the sides of the bowl as needed.
Add the flour, hot cocoa mix, and cocoa powder. Mix until just combined; it's ok if a few dry streaks remain. Add the mini marshmallow bits and chocolate chips and mix on low speed until evenly combined.

4. Scoop the dough into 2-tablespoon size cookie dough balls (I use a #40 cookie scoop) and roll until smooth. Place several inches apart on the prepared baking sheets.

5. Bake for 10 to 11 minutes until the cookies are just set around the edges (better to under bake slightly rather than over bake). Let the cookies cool for a minute or two on the baking sheets. Remove to a cooling rack to cool completely (or not…these cookies are insanely delicious eaten warm).


NOTES
Flour: If not using a scale to weigh ingredients, fluff the flour really well before scooping in the cup and leveling off with a straight edge.
Hot Cocoa Mix: 1 cup of hot cocoa mix is the equivalent of FOUR 1.5-ounce packets or about SIX .96-ounce packets or about EIGHT .71-ounce packets. My favorite hot cocoa mix to use in these cookies is Ghirardelli Premium Hot Cocoa. The brand and flavor of hot cocoa mix matters – use one that has great chocolate flavor and that you enjoy the taste of.
Mini Marshmallow Bits: Do NOT use regular mini marshmallows for these cookies as they will melt and spread all over the pan. Look for the dehydrated mini marshmallow bits (the kind used in hot chocolate). 

from Mel's Kitchen Cafe