Dessert Recipes

Cinnamon Bun Rice Krispie Treats (they’re deadly!)

We’re baaaack!!

We’re posting an incredibly sweet (& easy) treat after such a long hiatus…

CINNAMON BUN RICE KRISPIE TREATS!

CinnamonBunTreats

After opening our new cake pop shop in Creedmoor, North Carolina, we’ve been busy creating new desserts for our customers and I just know this one will be a winner.

This recipe makes 9 good-size treat squares and can easily be doubled for a 1/4 sheet pan.

PREP: 9″x9″ Pan lined with Parchment Paper or Greased Plastic Wrap.

INGREDIENTS:
Treats:
1/4 cup softened butter (1/2 stick)
2 tsp molasses
2 tsp cinnamon
10 oz. marshmallows (we used 3/4 bag of large marshmallows)
5 cups Rice Krispies

Frosting:
1/4 cup softened butter (1/2 stick)
4oz. cream cheese (1/2 package)
1/2 tsp. vanilla extract
2 cups confectioners sugar

DIRECTIONS:
In a large pot or saucepan, melt butter and marshmallows over medium heat until smooth.  Remove from heat and add cinnamon and molasses. Once combined, fold in rice cereal. With a buttered/greased spatula or buttered hands/gloves (preferred method) , pour mixture into prepared pan and form to pan. Allow to cool/set for 30 minutes.

Prepare frosting.

With an electric mixer, whip butter and cream cheese. Add vanilla. Slowly, on low speed, incorporate confectioners sugar until smooth (you may not need all of the sugar).

Cut treats into 3-inch squares. Separate squares and frost (so the frosting drips down the sides a bit).

TIP: Warm frosting in microwave for 15 seconds and pour over individual treats. Smooth with a spatula.

Enjoy!

Anne

 

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Dessert Catering, Dessert Recipes, Instructions

Mini Fruit Cobblers …you bake or we bake for you

I’m going to start a new series of posts here on the blog. We’ve been so busy baking lately that our blog has been very quiet. We’re actually busy with sweet requests from our amazing local clients…and we’re not talking about cake pops. 

Mini Cobbler
Mini Cobbler

We’ve been baking things like 7-Up pound cakes and chocolate pecan pies to French macarons and tons of mini baked sweets for dessert tables. And you know what? We love it!

Since many of these specialty desserts cannot be shipped I wanted to share the recipes with YOU. Now please keep in mind, I’m NOT a food blogger …yet 🙂 …so I may be a bit of a novice when it comes to recipes and tutorials. Just give me a nudge!

Of course if you are local in Virginia or the Carolinas and are interested in dessert catering, please contact us or give us a call at 919-438-1327

 

I can tell you that I don’t bake with measuring cups/spoons (any more)–only by weight. So in all of the recipes I post (from now on) I will be sure to add the grams (if they seem off let me know…I do my best).

First up, my HUSBAND’S recipe for…

Mini Fruit Cobblers (makes approx. 18 mini cobblers)

Ingredients:

1 Cup Sugar (201g)

1 Cup All Purpose Flour (128g)

2 Tsp Baking Powder (10g)

Dash of Salt (omit when using salted butter)

3/4 Cup Milk (185g)

1/2 cup (100g) of Melted Butter (you will need approximately 100g)

(252/14g)Diced/Canned/Sliced Fruit (your choice–pie filling or fresh diced fruit works best)

Brown Sugar & Cinnamon for Dusting (depending on your fruit choice, you may opt for simply sprinkling with clear sugar crystals…we did this in our photo)

Let’s Go!

Preheat the oven to 180ºC/350ºF. Line a standard cupcake pan with parchment liners or paper cupcake liners.
We make our own liners by cutting 5-inch squares of parchment paper and then wrap/mold around a juice glass (as seen in photo).

  • Whisk dry/first four ingredients in a bowl
  • Slowly add milk and mix by hand until combined
  • Melt butter (microwave or stovetop)
  • Add 1 teaspoon (4.8g) of melted butter in each cupcake liner
  • Next, add 2 tablespoons of batter, on top of the butter
  • Now add 1 tablespoon of fruit on top of the batter
  • Sprinkle with sugar or cinnamon/sugar

Place in pre-heated oven and bake for 14-16 minutes or until golden brown.

Cool completely before removing from pan.

Serve with fresh fruit and vanilla ice cream.

Enjoy!

~Anne