Cheerio-Craisin Crispy Treats
1 Small box Cheerios
1 Large bag mini marshmallows
4 TBS Butter
2 Cups craisins
After sampling 1/2 a cup of mini marshmallows (to test that they are not stale, even though you just opened the bag). Poor bag of mini marshmallows in large pot, add 4 TBS butter. Melt on medium heat and stir.
Slowly add Cheerios. Continue mixing.
Slowly add Craisins.
Poor contents into a sprayed glass pan. TIP: I like to put tinfoil in the pan and spray the pan. It makes for easy clean up and storage.
WARNING: This makes for an easily justifiable breakfast. DO NOT, repeat DO NOT eat the entire pan. I like to keep a “sample spoon” ready to “test” the consistence of the treats to be sure they are cooling correctly.
Great ideas! Add Chocolate. Thanks Cheerios for commenting :)
Found these on Today’s Mama blog:
I found this yummy recipe over at Alpineberry and they meet with rave reviews every time I make them!
3 cups cake flour
1 1/4 tsp ground cinnamon
1 tsp baking powder
3/4 baking soda
1/2 tsp salt
3 sticks butter, softened,
2 cups sugar
4 large eggs
1 tsp vanilla extract
1 1/4 c buttermilk
cinnamon sugar: 1 Tbsp sugar and 1 tsp cinnamon
Oven preheat to 350 degrees. Sift together dry ingredients (except for cinnamon sugar). With paddle attachment cream butter and sugar until fluffy, about 2 -3 minutes. Add eggs one at a time beating well after each addition. Add vanilla. Alternately add flour mixture and buttermilk beginning and ending with flour. Fill cupcake pans 2/3 full. Sprinkle with cinnamon sgar mixture. Bake for 20 minutes. Cool in pan for 5 minutes and remove.
Cinnamon Buttercream Frosting
My favorite buttercream frostng. You can leave the cinnamon out for a regular buttercream.
1/2 cup butter, room temperature
3-4 cups powdered sugar
1/2 cup milk
1 tsp pure vanilla extract
1 tsp cinnamon
With the paddle attachment cream butter until smooth and creamy for 2-3 minutes. With mixer on low speed, add 3 cups sugar, milk and vanilla; mix until light and fluffy. If necessary gradually add remaining cup of sugar to reach desired consistency.
These are my absolute favorite spoons. They are deep and perfect for holding soup or cereal. But flexible and have a great grip.
I haven’t found them at the grocery store for a while and was just searching online and found them on Amazon.com Amazon.com
For very special occasions in my family, I make Brusviger. Also known as the Poor Man’s Birthday Cake on the island of Fyn, where I was born.
For the dough:
1 cup milk, lukewarm
2 tbsp. fresh yeast
2 tbsp. sugar
1/2 tsp. salt
2 – 2 1/2 cups flour
6 2/3 tbsp. melted butter
1 tsp. cardamom
For the topping:
7 1/8 tbsp. butter (random size I know, taken from Danish recipe and converted)
7 1/8 tbsp. soft brown sugar
1 tsp. Molasses
- Dissolve the yeast in the milk. Add sugar. Mix. Slowly add egg, salt and flour, holding back a couple spoonfuls of the flour – beat well. Add the melted butter, beat again. Add more flour as necessary, kneading until you have a glossy, slightly sticky dough, a lot like the dough for cinnamon rolls. I do all of this in my Kitchen Aid, but it can of course be done by hand just as easily. Transfer the dough to a clean bowl and leave to rise for 1½-2 hours.
- Grease your brownie pan with butter. Deflate the dough and push it into the brownie pan – make sure you cover the entire pan – it will rise again, so it’s okay if it’s only a centimeter thick to start. Leave to rise again, ½-1 hour.
- Topping: in a small saucepan melt the butter with the sugar. Let it come to the boil, then take off the heat. Dimple the now risen dough, so you’ll have lots of holes to be filled with sugar. Pour the sugar-butter mixture over the dimpled dough and put everything in the oven.
- Bake for 15-20 minutes (making sure to put an empty baking sheet underneath the rack with the brownie pan!)
- Decorate: Traditionally, we put little liquorish candies but have found Swedish Fish are a nice addition.