Crispy chocolate-marshmallow treats

29 Sep 2008 Leave a Comment

by shutupandbake in Brownies & Bars Tags: ,

Another Everyday Food recipe! This one is from the October 2008 issue, for Crispy Chocolate Marshmallow Treats. They were an amazing spin on the original, and quite easy to make. The chocolate drizzle on top adds an extra something. Give it a try!:

Makes 16

Total Time: 10 Minutes + Cooling

  • 6 tablespoons unsalted butter plus more for the pan
  • 1 bag (10.5 oz) mini marshmallows
  • 1/4 cup unsweetened dutch-processed cocoa (spooned and leveled)
  • 6 cups crisp rice cereal
  • 2 ounces bittersweet chocolate, melted
  1. Butter an 8 inch square pan. Line the bottom and two sides with parchment paper. Butter the paper, set aside.
  2. In a large saucepan, combine butter, marshmallows, and cocoa. Cook over medium heat, stirring frequently, until melted. Stir in rice cereal. Press rice mixture into prepared pan; drizzle with melted chocolate. Let cool to room temp; cut in 16 bars.

Lemon Squares

26 May 2008 Leave a Comment

by shutupandbake in Baking, Brownies & Bars Tags: ,

I subscribe to Everyday Food magazine, and I love it. Most of the time, they feature easy recipes and I make a lot of them for weeknight dinners. In the June issue, they featured lemon squares. I have never attempted lemon squares before, but I adore them. Here is the recipe:

Creamy Lemon Squares

Makes 16 | Prep time: 15 Min | Total Time: 45 Min+chilling

  • 1/2 cup (1 stick) unsalted butter, room temperature, plus more for pan
  • 1/2 cup confectioners’ sugar, plus more for dusting
  • 1/4 teaspoon salt
  • 1 cup all-purpose flour (spooned and leveled)
  • 4 large egg yolks
  • 1 can (14 ounces) sweetened condensed milk
  • 3/4 cup fresh lemon juice (from about 3 lemons)
  1. Preheat oven to 350 degrees. Butter an 8-inch square baking pan. Line bottom with parchment paper, leaving an overhang on two sides; butter paper.
  2. Make crust: Using an electric mixer, beat butter, sugar, and salt until light and fluffy. Add flour, and mix on low just until combined. Press dough into the bottom and 1/2 inch up sides of prepared pan; prick all over with a fork. Bake until lightly golden, 15 to 20 minutes.
  3. Make filling: In a large bowl, whisk together yolks, condensed milk, and lemon juice until smooth. Pour over hot crust in pan; return to oven, and bake until filling is set, 25 to 30 minutes. Cool completely in pan.
  4. Refrigerate until filling is firm, about 2 hours or up to 3 days. Using paper overhang, lift cake onto a work surface; cut into 16 squares, and dust with confectioners sugar.
I cut this recipe in half, because I will most likely be the only person eating them, and I really don’t need 16! It was easy enough to follow. I made the crust, and I didn’t have any parchment paper. This didn’t really cause any problems, but it would have been helpful. The crust took a lot longer to bake than the recipe said, about 35 minutes.
When that was done, I pour the filling in and put it back in the oven for about 20 minutes. I let it cool on the stove, then put it in the fridge for 2 hours. They turned out delicious! They didn’t look very pretty, but they tasted great!

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