Coconut Rice Pudding

May 18, 2013 By 3 Comments

Coconut Rice Pudding

I have some exciting news.  I was unable to connect to the internet for 24 hours and I survived! 

Well, maybe that isn’t that exciting, but isn’t it funny how we react when things like the power goes out, or your cell phone battery dies.  You almost feel lost without it.  Think back to the days when there was no power.  I remember the days having to use a pay phone.  In high school we didn’t have cell phones, between classes I would run to the pay phone if I had to make a call.  And texting friends?  Forget it, we passed notes to each other.   If I was on the way to the store and I needed to call someone, I waited until I got home, there was no luxury of chatting on the phone while driving.  How about GPS?  Growing up, road trips meant trip tics from AAA and fumbling with maps when we made the wrong turn. 

How did I make it through those years?

Those were the times.  When you think back on the technical advancements in the last 25 years, it’s crazy to think where we have come.  VCR’s are a thing of the past and most people listen to music on an MP3, except for me.  I still like my CD’s.

Coconut Rice Pudding

Sometimes it’s nice to step away from technology, to put the cell phones down, turn the iPad off and shut down the internet.  Sure in my case, I lost the internet not by choice, but it was kind of nice just to relax and not feel like I had to do work on the computer.  Although, I did miss out on good seats for the Michael Buble concert and I had to wait a little longer before I placed an order on Pottery Barn Kid’s.   I really dont spend that much time online, but Mr. Mother Thyme would probably disagree. 

I originally created this recipe for Coconut Rice Pudding back in January and have been making it for awhile.  The kids love it!  It’s thick, creamy, and unlike some puddings, it is made without eggs.  When I originally created this, I used almond milk and then recently I started using coconut milk, like Silk instead.  It is so good!  I love topping it with fresh berries, particuarly blackberries.  The flavors of the juicy blackberries and the sweetness from the rice pudding really work well together for a delicious dessert. 

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Coconut Rice Pudding

Prep Time: 10 minutes

Cook Time: 30 minutes

Total Time: 40 minutes

Yield: 4 servings

Coconut Rice Pudding

Ingredients

  • 3 cups coconut milk (like Silk), divided
  • 3/4 cup arborio rice
  • Pinch of salt
  • 1/4 cup sugar
  • 1/8 teaspoon ground cinnamon
  • 1/8 teaspoon ground cardamom

Instructions

  1. In a medium saucepan, bring 1 1/2 cups coconut milk, rice and a salt to a boil of medium heat. Reduce to a simmer and cook uncovered, stirring occasionally until most of the milk is absorbed, about 12 minutes.
  2. Slowly stir in remaining coconut milk, sugar, cinnamon and cardamom. Increase heat to medium low and continue to cook uncovered for about 15-20 minutes, stirring occasionally until thick and creamy.
  3. Remove from heat and let cool at room temperature.
  4. Pour into a bowl, cover and chill in the refrigerator until ready to serve.
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Filed Under: coconut, desserts, pudding, rice

Green Tea Yogurt Cake

March 30, 2013 By 5 Comments

Green Tea Yogurt Cake | www.motherthyme.com

It’s Matcha Madness!

Do you use matcha?  Matcha, also known as maccha is finely ground Japanese green tea leaves.  Ground green tea, or matcha can be used in a variety of recipes such as smoothies and ice cream.  It can also be enjoyed steeped in a delicious cup of tea served hot or even cold. 

Green tea is known to have many health benefits when consumed a few times a day.  Start your day with a cup of green tea.  Enjoy a green tea smoothie as an afternoon boost.  Serve over ice for a refreshing green iced tea.  Unwind after a long day with a relaxing cup of tea.  The Republic of Tea has an amazing selection of premium U-Matcha green teas, perfect to enjoy throughout the day. 

U-Matcha Natural tea contains tender, shade-grown leaves that have been ground to a fine powder creating a rich balance of flavors. This matcha tea is ideal for blending with water for sipping or for cooking.

U-Matcha Yuzu tea blends fine matcha powder with yuzu for a citrus flavor. This matcha tea makes a bright addition to mixed drinks, spice rubs and sweet desserts.

Green Tea Yogurt Cake | www.motherthyme.com
U-Matcha Ginger tea blends fine matcha powder with ginger. This matcha tea boasts a spicy kick and wakes up the flavors of miso soups, stir-fry and other savory dishes.

U-Matcha Roasted Rice tea blends fine matcha powder with roasted rice to create a nutty finish of flavor. This matcha tea provides warm nuances for sweet baked goods, savory dishes, shakes and lattes.

Green Tea Yogurt Cake | www.motherthyme.com

One of my favorite recipes to make with matcha is cake.  This Green Tea Yogurt Cake combines U-Matcha Natural green tea with creamy yogurt to make a light and moist cake.  I even like to add in chia seeds which compliments this cake well, even though it is completely optional. 

Enjoy this cake in the morning or as a dessert with a cup of U-Matcha. 

Print
Green Tea Yogurt Cake

Prep Time: 20 minutes

Cook Time: 55 minutes

Total Time: 1 hour, 15 minutes

Yield: 1 loaf

Green Tea Yogurt Cake

Ingredients

Instructions

  1. Preheat oven to 350 degrees Fahrenheit. Spray a 8 x 5 inch loaf pan with cooking spray and set aside.
  2. In a large bowl sift cake flour, green tea powder, baking powder and salt.
  3. In a medium bowl whisk together yogurt, sugar, vegetable oil, eggs and vanilla until blended.
  4. Stir wet ingredients into flour mixture until combined. Stir in chia seed.
  5. Pour into prepared cake pan.
  6. Bake for 50-55 minutes until cake tester inserted into the center comes out clean.
  7. Cool in pan on a wire rack for about 20 minutes. Remove from pan and let set on wire rack until cool completely.
    8. Green Tea Glaze
  8. In a small bowl whisk confectioners sugar, green tea powder and milk until creamy. Using a toothpick, poke a few holes on the top of the cake and drizzle glaze on top.
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Filed Under: cakes, desserts

Baked Churros

March 18, 2013 By 29 Comments

Baked Churros | www.motherthyme.com

I thought I would start the week with something a little sweet. 

Churros, which originated in Spain can be commonly found in slight variations.  Some countries serve them filled with a little chocolate, while others serve them with a variety of dipping options on the side.  They are tasty little treats that are usually fried which make for a crispy crust and a soft center.  To top it off, these little bites of fried dough are then tossed in cinnamon sugar for one amazing treat. 

Are you craving them yet? 

If you haven’t had Churros before, you really must try them.  There is no need to run out to your local restaurant to order some, they are so easy to make at home.  The best part about making them at home you can bake them opposed to having them fried, so they are a little healthier without sacrificing flavor. 

Baked Churros | www.motherthyme.com

I was inspired to make these from the blog From Brazil to You for this month’s Secret Recipe Club.  Denise, the voice behind From Brazil to You is a trained chef cooking up a wonderful collection of Brazilian dishes that will make your mouth water.  I worked in the travel business for over sixteen years, but never had a chance to travel to South America.  When I was doing corporate travel for DJ’s,  I sent many of them to Brazil for gigs.  I wish I had a chance to get there, and maybe someday I will, but for now I will enjoy the culture through food. 

The original recipe is for the classic fried version.  As Denise mentions, in Brazil Churros are typically served with the chocolate filled in the Churros.  I had some fun playing around with the recipe to modify it for a baked version.  I omitted the chocolate, since I enjoy these hot out of the oven simply tossed in cinnamon however you may choose to include chocolate, caramel, fruit to dip them in.  My preference is to dip them in a hot cup of coffee. 

While these still include butter, sugar and eggs, since these are baked, they provide a healthier alternative and are just so yummy!

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Baked Churros

Prep Time: 10 minutes

Cook Time: 20 minutes

Total Time: 30 minutes

Yield: 16-18 churros

Baked Churros

Ingredients

  • 1 cup water
  • 1/3 cup butter
  • 2 tablespoon sugar
  • 1 vanilla bean, split and half lengthwise
  • 1 cup flour
  • 2 large eggs, lightly beaten
  • 1/4 cup sugar
  • 1/2 teaspoon ground cinnamon

Instructions

  1. Preheat oven to 350 degrees Fahrenheit. Line a large baking sheet with parchment paper and set aside.
  2. Add water, butter and 2 tablespoons sugar to a medium saucepan. Scrap vanilla bean from pod and place in saucepan along with scraped pod and bring to a boil over medium heat.
  3. Remove from heat and discard the vanilla pod.
  4. Stir in flour with a spoon until dough forms.
  5. Stir in eggs until combined.
  6. Carefully place dough in a pastry bag fitted with a large star tip (like Wilton 1M) or cut the corner out of a storage bag.
  7. Pipe 2 inch long strips of dough onto baking sheet.
  8. Bake for 15-20 minutes until golden brown.
  9. Add sugar and cinnamon to a medium shallow baking dish and toss with churros while still warm.
  10. Serve immediately.

Inspired from From Brazil to You

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Filed Under: desserts

Fruit Pizza

February 12, 2013 By 11 Comments

Fruit Pizza | www.motherthyme.com

It’s Valentine’s week, time to splurge a little.  I haven’t cranked up my oven to bake anything sweet since the holidays.  My pants are starting to thank me a little for that.   But it’s fun to make sweets on occasion like Valentine’s Day, so I couldn’t help making this fruit pizza.   

Valentine’s Day is a time for romance and to spread a little love.  This year we are having a family style Valentine’s Day with the kids.  Mr. Mother Thyme and I were never the ones to go out to dinner on Valentine’s Day.  I prefer staying in and making dinner.  Now that the kids are a little older, I want to get them involved in the Valentine’s Day festivities.  The menu will include heart shaped pizza the kids will enjoy, followed by this fruit pizza for dessert. 

Fruit Pizza | www.motherthyme.com

I love this fruit pizza.  This is great anytime of year.  It’s a fun dessert to dress with any fruit you prefer.  I make this often as it is a quick dessert that makes a lovely presentation and is always a hit.  I thought I would finally feature it since I thought it was a cute dessert to make for Valentine’s Day. 

I merely took my concept of the my popular Lofthouse Sugar Cookies to make this recipe.  If you are fan of those, which I know many of you are, you will love this oversized cookie topped with a cream cheese frosting and berries.  If I am taking this to a party, I like to use a aluminum foil pizza pan which you can get at many grocery stores.  It is convenient and you don’t need to worry about getting the pan back. 

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Fruit Pizza

Prep Time: 20 minutes

Cook Time: 12 minutes

Total Time: 32 minutes

Yield: 8-10

Fruit Pizza

Ingredients

    Crust
  • 1 1/2 cup all-purpose flour
  • 1 teaspoon baking powder
  • 1/4 teaspoon salt
  • 1/2 cup (1 stick) butter, room temperature
  • 1/2 cup sugar
  • 1 large egg
  • 1 teaspoon vanilla
    • Topping
  • 8 ounce light cream cheese, softened
  • 1/2 cup sugar
  • 1 teaspoon vanilla
  • 1 teaspoon fresh lemon zest
  • 2-3 cups berries of choice

Instructions

  1. Preheat oven to 350 degrees Fahrenheit.
  2. Spray a 12-inch pizza pan with cooking spray and set aside.
  3. In a medium bowl combine flour, baking powder and salt and set aside.
  4. In a large bowl cream butter and sugar until light and fluffy. Add in egg and vanilla until combined. Gradually stir in flour mixture.
  5. Spread dough using hands evenly on pizza pan. Bake in preheated oven for about 12 minutes. Seet aside to cool.
    6. Topping
  6. In a medium bowl mix cream cheese, sugar and vanilla untl blended. Spread evenly on cooled cookie.
  7. Top with berries of choice. Chill until ready to serve.
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Filed Under: desserts

Banana Chocolate Chip Crisp + Giveaway!

January 30, 2013 By 33 Comments

Banana Chocolate Chip Crisp | www.motherthyme.com

I love crisp.  Apple crisp in the fall, peach crisp in the summer.  There seems to be a crisp for every season.  You can make it for an evening treat topping it with ice cream, frozen yogurt or even a dollop of whip cream.  It also makes a great breakfast or snack with a bowl of yogurt.   My newest variation of crisp I created is Banana Chocolate Chip Crisp.  Warm bananas tossed with chocolate chips topped with a crunchy oatmeal topping.  This is so good I love to dive into it warm out of the oven with just a spoon.

Crisp is relatively a healthy dessert except for the butter.  After I created the oatmeal topping for the Maple and Brown Sugar Oatmeal Muffins that I used maple syrup instead of butter I thought I would give it in try in this Banana Chocolate Chip Crisp as well.  The maple syrup is a great substitute in this opposed to butter.  It creates a crispy oatmeal crust without the additional calories and fat from butter.  This recipe only requires two tablespoons of maple syrup which is about 110 calories and no fat.  Butter would be about 200 calories and 22 grams of fat.  If the end result is about the same, I’ll take the lesser of the two anyday.  This Banana Chocolate Chip Crisp averages only 148 calories per serving.

Banana Chocolate Chip Crisp | www.motherthyme.com

Don’t get me wrong, I use butter in moderation and when I’m itching for a batch of chocolate chip cookies.   I believe everything is ok in moderation and using portion control.  You sometimes hear celebrities talk about their diet and how they stay fit and they often say they use portion control and a proper diet.  On occasion it is ok to splurge, we all do.  But if you stick to proper portions you can easily maintain and even lose weight.

Precise Portions has developed dishware that will help you keep on track with proper portions.  When I was first introduced to the product I thought to myself why didn’t I think of that?  What an awesome concept.  The dishware is designed to give you “precise portion” sizes on your plate for your protein, starch and veggies.  The bowls accurately indicate the serving size in the bowl so you are not filling it to the top with cereal or ice cream.  Having it outlined on stylish dishware will help you keep track of proper portions and keep you from over indulging.

Banana Chocolate Chip Crisp | www.motherthyme.com

Precise Portions porcelain dishware, also known as the Lifestyle Range is microwave and dishwasher safe.  The bright and cheerful design is perfect for keeping you on track with maintaining proper portions.  They even have a line of travel and eco compostable plates perfect to keep you on track while on the go.

I love the glassware too.  It’s tall, sleek and the perfect portion for my daily smoothie.  This has now become my go to smoothie glass.  From breakfast to dessert there is a precise portions dishware that will help you maintain your portions.

Precise Portions

Precise Portions would like to give one lucky Mother Thyme reader TWO complete Lifestyle starter sets!  That is a $120.00 value!  Each set includes a dinner plate, focus plate with printed nutritional information on it, a portion control drinking glass, a portion control bowl, a side plate, a fruit bowl, an eat and learn placemat system disc that includes a wealth of nutritional information on it and a quick start guide.

This set is amazing!  And one winner will receive 2 sets! Giveaway open to U.S. residents only.  Enter below for your chance to win.  Good luck!

A big thank you to Precise Portions for sponsoring this generous giveaway!  For more information about Precise Portions, you can visit them at www.preciseportions.com.

a Rafflecopter giveaway

Banana Chocolate Chip Crisp | www.motherthyme.com

Print
Banana Chocolate Chip Crisp

Prep Time: 10 minutes

Cook Time: 35 minutes

Total Time: 45 minutes

Yield: about 6 servings

About 148 calories per serving

Banana Chocolate Chip Crisp

Ingredients

  • Cooking spray
  • 4 cups bananas, sliced (about 4 bananas)
  • 2 tablespoons milk chocolate chips
  • 1/4 cup flour
  • 1/4 cup old fashioned rolled oats
  • 2 tablespoons brown sugar
  • 1 tablespoon coconut flakes
  • 2 tablespoons pure maple syrup

Instructions

  1. Preheat oven to 350 degrees Fahrenheit. Generously spray an 8-inch baking dish with cooking spray.
  2. Add bananas to the bottom of the baking dish and sprinkle with chocolate chips.
  3. In a small bowl combine flour, oats, brown sugar and coconut flakes. Stir in maple syrup until mixed together. Sprinkle on top of bananas.
  4. Bake in preheated oven for 30-35 minutes until top is golden brown.
  5. Serve warm with desired topping.
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Filed Under: desserts, fruit, light and healthy

Peppermint Bark Brownies

December 22, 2012 By 9 Comments

peppermint bark brownies

I couldn’t resist sharing one more holiday recipe, especially after I created these Peppermint Bark Brownies.  These chewy homemade chocolate brownies are simply divine.  Top them with white chocolate or if you are lucky to find Candy Cane Candy Melts at the craft store, you have one amazing brownie.

I had this crazy idea when I was tossing ideas around for making peppermint bark and I thought it would be a great combination with brownies.  Indeed it is.  What I also love is  you can easily swap out the peppermint extract for vanilla extract and use any flavor of candy melts.  I like to use an entire bag of candy melts so you get a nice thick layer of bark on the brownies.  For fun you could even do a layer of melted milk chocolate.  Let that harden, then top with the candy cane layer.  You should know when you are cutting these, the chocolate may crack a little like in the pictures, but I think it just adds to the character of these brownies.   Just use a sharp knife and if you cut slow, most should remain intact.

If you are a fan of my Nutella Brownies, meet the chocolate version.  These always hit the spot, even if you are in the mood for just a brownie without the bark topping.  They can be easily made in one bowl and the end result is an irresistible brownie perfect for any occasion. 

From my family to yours, wishing you a very Merry Christmas!

peppermint bark brownies

 

peppermint bark brownies

Melt butter and semi-sweet chocolate squares in large microwave safe bowl or double boiler. 

peppermint bark brownies

Add in sugar. 

peppermint bark brownies

Peppermint extract. 

peppermint bark brownies

Eggs. 

peppermint bark brownies

Flour and salt.  Stir until combined. 

peppermint bark brownies

Pour into prepared baking pan and bake at 350 degrees Fahrenheit for 30-35 minutes.  Cool, top with melted chocolate and place in refrigerator until chocolate hardens. 

peppermint bark brownies

Print
Peppermint Bark Brownies

Ingredients

  • 1/3 cup butter
  • 4 ounce semi-sweet chocolate squares
  • 1 cup sugar
  • 1/2 teaspoon peppermint extract
  • 2 large eggs
  • 3/4 cup all-purpose flour
  • 1/4 teaspoon salt
    • Peppermint Bark Topping
  • 10 ounce Wilton Candy Cane Candy Melts -OR-
  • 10 ounce white chocolate morsels or candy melts
  • 2 tablespoons crushed peppermint candies or candy canes
  • 1-2 drops peppermint extract

Instructions

  1. Preheat oven to 350 degrees Fahrenheit. Line the bottom and sides of an 8-inch square baking pan with parchment paper and set aside.
  2. Melt butter and chocolate in a large microwave safe bowl in 30 second intervals or using a double boiler.
  3. Stir in sugar, then peppermint extract and eggs.
  4. Gradually stir in flour and salt until combined.
  5. Pour into prepared baking pan and bake for 30-35 minutes until tester inserted in the center of brownies come out clean. Cool completely.
  6. Melt candy melts in a medium microwave safe bowl or double boiler. Spread evenly on top of brownies. Place in refrigerator until top hardens.

For chocolate brownies substitute peppermint extract for 1 teaspoon vanilla extract.

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Filed Under: brownies, desserts

Chocolate Mint Pudding Poke Cake

December 11, 2012 By 7 Comments

chocolate mint pudding poke cake

Can you believe Christmas is two weeks away!  This holiday season is going by so fast.  Before we know it Christmas will have come and gone and we will be heading into the New Year.

Remember when you were young and Christmas seemed to be far away?  Two weeks couldn’t get here soon enough.  As soon as January came, thinking of Christmas seemed like centuries away.  For me, Christmas and my birthday are all within ten days of one another so I celebrate everything all at once.  I never liked that very much when I was a kid.  Now I can’t even remember how old I’m going to be.  The last few weeks I was thinking I was turning 37.  I just realized I’m turning 38.  That is how fast time is flying by.

I don’t mind slowing things down to sit back and enjoy a piece of moist chocolate cake.  Make it from scratch and add in some mint to make it festive and even better.  This is such an easy cake mix to make.  It is actually my staple, go to chocolate cake mix except I just had fun poking some holes in it and adding mint extract.  What is not to love with a creamy pudding topping, which also makes frosting the cake a breeze since the pudding doubles as the frosting.  Sprinkle with some crushed creme de menthe candies like Andes or how about some crushed Thin Mint Girl Scout cookies for a simple, moist and delicious chocolate dessert.

chocolate mint pudding poke cake

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Chocolate Mint Pudding Poke Cake

Ingredients

  • 2 cups all-purpose flour
  • 1 3/4 cup sugar
  • 3/4 cup unsweetened cocoa powder
  • 1 teaspoon baking soda
  • 1 teaspoon baking powder
  • 1 teaspoon salt
  • 3 large eggs
  • 1 cup milk
  • 1/2 cup vegetable oil
  • 1/4 cup sour cream
  • 1 teaspoon mint extract
  • 1 cup warm water
  • 1/2 cup crushed creme de menthe candies or thin mint cookies (optional)
    • Pudding Topping
  • 2 boxes (3.4 oz each) instant chocolate pudding mix
  • 4 cups milk
  • 1/4 teaspoon mint extract

Instructions

  1. Preheat oven to 350 degrees Fahrenheit. Grease and flour a 9 x 13 inch cake pan and set aside.
  2. In a large mixing bowl sift flour, sugar, cocoa powder, baking soda, baking powder and salt.
  3. In a medium bowl whisk eggs, milk, vegetable oil, sour cream and mint extract.
  4. Stir wet ingredients and water into dry ingredients until blended.
  5. Pour into prepared cake pan and bake for 35-40 minutes until cake tester inserted into the center of cake comes out clean. Cool completely on wire rack.
  6. Using the back of a wooden spoon poke holes in the cake about 1 inch apart.
    7. Pudding Topping
  7. In a large bowl whisk pudding mix, milk and mint extract. Slowly pour into mixture into holes of cake then pour remaining mixture evenly over cake.
  8. Sprinkle with chopped creme de menthe candies or crushed thin mints if desired.
  9. Refrigerate until pudding is set.
  10. Keep refrigerated.

This cake can be made without poking holes in it and frost with your favorite buttercream frosting. For a classic chocolate cake, substitute mint extract for vanilla extract.

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Filed Under: baking, cake, desserts

Apple Cinnamon Truffles

October 22, 2012 By 31 Comments
Apple Cinnamon Truffles

I often think of truffles as delicate chocolates that you can find at a little candy shop packaged in a small box with a bow.  A box of truffles in a nice gift to give someone to say thank you or for that someone special.   

Who can resist one of these soft confections.  With the holidays quickly approaching these are an excellent addition to the Thanksgiving dessert buffet.

I have several truffle recipes including my Oreo Truffles and a truffle recipe coming up in my e-book Holiday Thyme available November 1st.  I was thrilled when I was assigned Christine’s Kitchen Chronicles for this month’s Secret Recipe Club.  I did a guest post last month on Christine’s site with my Cream Cheese Coffee Cake and I mentioned then I was looking forward to making these Apple Cinnamon Truffles.

These truffles are so easy.  Each bite gives you hints of apple and cinnamon in a soft truffle.  I modified the recipe slightly.  The original recipe called for pureed apple pie filling.  I used chunky applesauce and added cinnamon and nutmeg to give it a similar texture to the pureed pie filling.  Whether you use pureed apple pie filling or applesauce the result will make for a soft and delicious truffle that you will make again and again.  

Apple Cinnamon Truffles
 
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Apple Cinnamon Truffles

Ingredients

  • 1 (1 lb. 2 oz.) package Golden Oreos
  • 6 ounce cream cheese, room temperature
  • 1/4 cup chunky no sugar added applesauce
  • 2 1/2 teaspoons cinnamon
  • 1/4 teaspoon nutmeg
  • 2 (4 ounce each) white chocolate baking bar

Instructions

  1. Line a large baking sheet with wax paper or parchment paper and set aside.
  2. Break up cookies and place in food processor. Pulse on highest speed until cookies are finely chopped. Transfer to a large bowl and mix with cream cheese, applesauce, 1/2 teaspoon cinnamon and nutmeg until well combined.
  3. Roll into tablespoon size balls and place on baking sheet. Chill in refrigerator for 15 minutes until firm.
  4. Melt chocolate using a double boiler or microwave. Stir in remaining 2 teaspoons cinnamon. Let melted chocolate cool slightly and roll balls in chocolate. Place back on wax paper. Top with a sprinkle of cinnamon. Place in refrigerator until chocolate hardens.
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Apple Cinnamon Truffles

 

My Holiday Thyme will be available on Amazon November 5st!

Filed Under: apples, cookies, desserts

Apple Caramel Cake Rice Krispie Treats

September 18, 2012 By 16 Comments


When I think of Rice Krispie treats I often think of what I used to make or buy when I was young at bake sales.  Whether it was to raise money for a school trip or for the church youth group, bake sales were a fun way to enjoy a sweet treat.  

I always loved Rice Krispie treats.  There is just something about the combination of the rice krispies and marshmallows I love.  Nothing beats the original Rice Krispie treat.  Since then there have been so many variations, including my Cake Batter Rice Krispie Treats which inspired this version.

I have to give credit for this to Mr. Mother Thyme.  He always has great ideas, including this one.  He loved the original version of this recipe that I put a spin on it for fall and came up with this.  Ideally you could use any flavor of cake batter but I truly love this one.  

If you are familiar with the Cake Batter Rice Krispie Treats, this tastes much different.  With the Cake Batter Rice Krispie Treats it tastes exactly like cake batter.  This takes on the flavor of the cake with little bites of apple that are in the mix.  

These recipe has quickly become a favorite that I have made for people and once you give them a try I’m sure they will be a favorite for you too. 

You can also check out my video to see how I make these easy and fun treats!  
Apple Caramel Cake Rice Krispie Treats

 


Ingredients:
12 tablespoons (1 1/2 sticks) unsalted butter
10 oz. bag mini marshmallows
1 1/2 cups Duncan Hines Apple Caramel Cake Mix, not prepared   (or similar)
1/2 teaspoon vanilla extract
6 cups Rice Krispies
1 packet of caramel sauce, prepared per package instructions (included in cake mix)

Directions:
Grease a 9″ x 13″ baking pan with butter or non stick cooking spray and set aside.

In a large saucepan melt butter and marshmallows over medium heat, stirring occasionally.  

Once marshmallows are melted and mixture is creamy, stir in cake mix and vanilla.  Gradually stir in Rice Krispies until combined.  

Pour half the mixture in prepared pan.  Dollop half the caramel sauce on top.  Top with remaining Rice Krispies.  Add remaining caramel sauce on top. 

Set aside until cool and cut into squares.  


Filed Under: bake goods, baking, cake, desserts, recipes

Mini Peach Shortcakes

August 23, 2012 By 12 Comments


Can you believe it is already the end of August?  Where did this summer go?


It seems like yesterday we were opening the pool, planting annuals, and gearing up for summer.  Now it is coming to an end.  It always seems like after Labor Day summer is over even though it can still feel very much like summer.  Once the calendar turns to September I get in the fall mood, actually I already have been.  I have been loading up my fall Pinterest boards with a ton of fall inspiration from baking to decor and even have a little fall project I just finished that I will be sharing on Mother Thyme at Home soon.

If you are also gearing up for fall I have my first Facebook giveaway going on for a copy of the Taste of Home Ultimate Halloween.  Stop by my Facebook page to enter for your chance to win through August 25th. 

Before I get too anxious on sharing cozy fall recipes I still have a few more late summer recipes to share.  One classic summertime dish is strawberry shortcake.  Who doesn’t love it?  It reminds me lazy summer evenings growing up and enjoying a bowl of strawberry shortcake on the porch with fresh biscuits, ripe strawberries and a big dollop of whip cream.  

I wanted to take one of my favorite summer desserts and put a little spin on it.  I made these into mini shortcakes;  mini as they are the size of an average cookie opposed to a large biscuit you would normally used for shortcake.  I also incorporate fresh peaches into the biscuits so these are portable and bite size;  perfect for a picnic in the park.  

These are not overly sweet, but biscuits or shortcakes whatever you prefer to call them usually aren’t.  I like them this way.  You get the sweetness from the peaches, or if you choose to use another fruit instead.  

These are perfect for portion control, however it is hard to eat just one.  You can serve these alone or dressed up with a dollop of whip cream on top.  I also suggest serving these with mascarpone cheese mixed with sugar or whip cream between two biscuits like I have shown or crumbled in a parfait with some ricotta and a drizzle of honey.   There are definitely many ways to enjoy these little tasty biscuits.  

When peach season is over, substitute peaches with apples tossed in sugar and cinnamon for Mini Apple Shortcakes.  Won’t those be good come fall!


Mini Peach Shortcakes

Makes 18

Ingredients:
2 cups fresh peaches, peeled, cored and chopped
1/4 cup sugar, divided
1 1/2 cups all-purpose flour
1 1/2 teaspoons baking powder
1/2 teaspoon baking soda
1/2 teaspoon salt
6 tablespoons cold unsalted butter, cut into small cubes
1/2 cup half and half 
1/2 teaspoon pure vanilla extract
Whip cream for serving (optional)

Directions:
In a small bowl stir together peaches and 2 tablespoons sugar; set aside for about 15 minutes.  

Preheat oven to 425 degrees Fahrenheit.  Line baking sheets with parchment paper and set aside.

In a large bowl stir together flour, remaining 2 tablespoons sugar, baking powder, baking soda and salt.  Cut in cold butter with a pastry cutter, fork or pulse in a food processor until butter is crumbled into flour mixture and is the size of small peas.  Stir in peach mixture, half and half and vanilla extract just until combined.  Drop tablespoon size balls on prepared baking sheet spacing about 1 1/2 inches apart.  

Bake for 8-10 minutes until golden brown.  Cool on wire rack.

Serve alone or topped with whip cream or mascarpone cheese.  

Notes-  

In place of peaches try 1/2 cups chopped apples tossed in a sprinkle of sugar and cinnamon.

To make these biscuits without peaches, omit the peach or fruit mixture and increase the amount of half and half to 3/4 cup.  

For more peach recipes check out


Filed Under: desserts, peaches