Rice Crispy Treat Solutions

I hope Jenny doesn't hate me for posting something that I didn't plan on posting and it's not quite a recipe. I just decided to get on here and post this before I forget.

I LOVE Rice Crispy Treats. And I use to make them all the time. But I got so sick of them being so darn hard. I fooled around with the recipe, but there are so many out there that use the same ingredients but have varying amounts of each...so I thought I couldn't screw it up too much right? Am I the only one with this problem? Well, I figured it out! So I have three simple solutions to making fantastic rice crispy treats. Or, at least they work for me.

1. Use less rice crispies than marshmallows. Seems silly, but every recipe I see calls for more rice crispies. Less is more. For a 9x13in pan, I use a whole bag (16oz) of marshmallows and only 5 cups of rice crispies, and 1/4 cup butter.

2. Grease your pan. Gee what an original idea. Seriously, don't skip this part, even if you think "it's just rice crispy treats). Or you can use parchment paper.

3. Stick it in the fridge for 20-30 minutes. That's all. Cut and enjoy. They come out soft and chewy, the way they were meant to be!

Perfect Peanut Butter Cookies

This recipe comes from my friend Sarah. Recently, I substituted half of the peanut butter for nutella. Yum.

Perfect Peanut Butter Cookies

Cream:
1 c white sugar
2/3 c brown sugar
1 c butter
1 c peanut butter
1 t vanilla
2 eggs

Add:
2 c flour
1 c rolled oats
2 t baking soda
1/2 t salt
1 pkg semi sweet chocolate chips

Bake at 350 for 10-12 minutes.

Sweetheart Custard Dessert

I didn't feel like making mine into a heart, but whatever floats your boat.
Sweetheart Custard Dessert

From: The Sisters Cafe

Pastry for double-crust pie (9 inches)
powdered sugar

Custard:
2/3 cup sugar
3 Tbs. cornstarch
1/4 tsp. salt
1 1/3 cup milk
2 egg yolks
1/4 cup lemon juice

1 Tbs butter or margarine
1 cup heavy whipping cream
1/4 cup powdered sugar

Topping:
2 to 3 cups fresh strawberries, sliced
2 Tbs. semisweet chocolate chips (I used white chocolate chips as my husband doesn't do chocolate)
1 tsp. shortening

Roll out each pastry between waxed paper into a 12 inch circle; using an 11 inch wide heart shaped pattern, cut each pastry into a heart shape.(I didn't waste my time with this, I just rolled out my crust.) Place on greased and floured baking sheets; prick with a fork. Bake at 450 degrees for 7-9 minutes or until golden brown. Remove to wire racks to cool. Sprinkle with powdered sugar.

Meanwhile, in a saucepan, combine the sugar, cornstarch and salt; gradually stir in milk until smooth. Cook and stir over medium heat until thickened and bubbly. Reduce heat; cook
and stir 2 minutes longer. Remove from the heat. combine the egg yolks and lemon juice. Stir a small amount of hot filling into egg yolk mixture; return all to pan, stirring constantly. Bring to a gentle boil; cook and stir for 2 minutes. Remove from heat. Stir in butter. Cover; refrigerate until cool. In a mixing bowl, beat the cream and powdered sugar until stiff peaks form. Gently whisk the lemon custard, then fold in whipped cream.

Place one pastry on a serving plate; spread with half of custard. Arrange half of the berries over filling. Repeat with second pastry and remaining custard and berries. In a microwave-safe bowl, melt chocolate chips and shortening. Drizzle over the top.