Happy Valentine’s Day! Are you making someone special a fancy dinner or a sweet treat today? If you are a last minute planner, but still want to do something special these Red Velvet Crispy Bars with Chocolate Cream Cheese Frostingare perfect for the last minute planner! Lets also get this straight, thanks to food bloggers Valentine’s day is not complete without something red velvet flavored! Valentine’s day essentially equals all things red velvet. And since I was super busy last week hosting Fondue WeekI figured I needed to throw a red velvet recipe for good measure! I mean I did make Baked Red Velvet {Heart Shaped} Donuts last year as well as Red Velvet Butter Cookies. So it’s only right that I made something red velvet for this Valentine’s Day!
I packed one of these Red Velvet Crispy Bars (naked) for my husband this morning. Naked meaning no Chocolate Cream Cheese Frosting with sprinkles (get your mind out of the gutter). I think he will survive and actually like them better since he isn’t a huge chocolate fan. However, he loves red velvet (which is really just chocolate cake with red food die). I don’t get him but I do get what he loves in life!
These thick 2-inchbars are a perfect treat for just about anyone. If you need a larger amount of these bars for say a Valentine’s day part or for treats for co-workers you can cut them in half and make them into little squares! Just as good and I’m sure those who receive it will be fighting one another for more! So, if your like me and not always on it… whip up a batch of these Red Velvet Crispy Bars with Chocolate Cream Cheese Frosting (and extra sprinkles for good measure) today!
Red Velvet Crispy Bars w/ Chocolate Cream Cheese Frosting
Prep Time: 50 minutes
Cook Time: 2 minutes
Total Time: 52 minutes
Yield: 10 bars
Ingredients
For the Crispy Bars:
6 tbsp unsalted butter
1(10.5 oz) bag of mini marshmallows
1-1/2 cups of red velvet cake mix
10 red food coloring drops (optional)
6 cups Rice Krispies Cereal
Cooking Spray
For the Chocolate Cream Cheese Frosting
4 oz. Cream Cheese, softened
2 tbsp powdered sugar
2 tsp cocoa powder
20 drops red food coloring
Valentine's Sprinkles
Directions
For the Crispy Bars:
In a large pot, melt butter on medium heat (about 2 minutes depending on your stove top). Remove the pot from the heat. Then add the mini marshmallows and stir until they are almost melted. Then mix in the red velvet cake mix and red food coloring drops. Next, mix in the rice krispies cereal until well incorporated.
Pour the rice krispies mixture into a well greased 9 x 9 square pan. Using a hard spatula press down the krispies until they are well packed into the pan and level. Let them sit at room temperature for up to a half hour.
Once the krispies have cooled, invert pan over a cutting board. They should slide right out of the pan (if they don't give the pan a tap or two). Then cut into 10 (4.5-inch long) bars.
To make the Chocolate Cream Cheese Frosting:
In a stand mixer using the paddle attachment beat cream cheese for 30 seconds, then add in the powdered sugar, cocoa powder, and red food coloring. Mix until well incorporated about 1 minute.
Using a spatula smear the frosting on to the tops of each individual bar. Then top with sprinkles if desired.
It’s the day before Christmas and you get an unexpected gift… what do you do? Make these Peppermint Chocolate Rice Krispies Treats! Or if your like me and have been too busy to think about the neighbors you whip up a batch or two of these treats and pass them out! I always have cellophane bags on hand. Place a couple krispie treats in the bag and adorn with a few candy canes and you’ve got yourself a beautiful handmade gift that anyone will enjoy receiving!
These are different from my Mint Chocolate Chip Rice Krispies Treats because I use chocolate rice krispies. I also don’t die them with green dye OR add mint extract. The mint flavoring comes from the marshmallows and I can attest as well as a few other food bloggers who had the privilege of trying these that they don’t have a strong peppermint flavor to them! That’s why I decided to kick them up a notch by adding a layer of chocolate and some smashed peppermint candy canes!
1- 10 oz bag of Jet-Puffed Peppermint Marshmallows
6 cups chocolate rice krispies
PAM cooking spray
1 - 12 oz bag of Wilton Candy Melts (red/vanilla flavor)
12 candy canes, chopped
Directions
In a large saucepan melt the butter. Once the butter is melted remove the saucepan from heat and add in marshmallows. Mix until melted.
Then add the six cups of chocolate rice krispies to the pot. Stir until well incorporated.
Spray a 9×12 pan with PAM cooking spray and begin spreading the Rice Krisipie treats out on the pan. Let cool in refrigerator for 30 minutes.
Remove from refrigerator and cut into equal squares.
In a heat resistant bowl melt the candy melts in the microwave (in 30 second increments) until melted. While the chocolate is melting crush candy canes in a zip lock baggie and place to the side.
Have a baking sheet with parchment paper (or SILPAT) ready. Begin dipping each rice krispie treat in the melted white chocolate *half way. Place each chocolate dipped treat on the baking sheet and sprinkle with peppermint. Repeat until you have done this with all the krispie treats. Let cool in refrigerator until chocolate is firm (about 15 minutes).
I love popcorn. I enjoy a 100 calorie bag of popcorn at least three times a week during the work week. Every so often my husband and I indulge on a bag of popcorn. I’ve never been one to pop my own popcorn on the stovetop or in an air pop machine. Although, I do have vague memories of both the air pop machine and a tinfoil stove top package of popcorn from my childhood. That has just never been my thing. I’m all for quick and easy when it comes to popcorn and I’ve perfected the perfect pop ensuring that no kernel is burnt (an important skill set to learn).
I typically like to stick with traditional popcorn. Although recently, I had a hankering for sweet pumpkin flavored popcorn. I whipped up this satisfyingly sweet treat in less than 10 minutes! You do not have to be a skilled home cook to make this popcorn. I know I’ll definitely be making a batch on Halloween night and giving it to my immediate neighbors as a sweet treat they can snack on as they take their children trick or treating.
Homemade granola bars have been all the rage on Pinterest lately. Since being on a granola kick I wanted to try my hand at the bars. I saw that my friend Lauren posted a recipe that had been adapted from Rachael Ray and I knew I wanted to give her version of the recipe a try! Plus, I had all the ingredients sitting in my pantry, so what was I too loose?
These are super easy to make–the tricky part is packing them tightly, so that they don’t fall apart. That’s where I didn’t do so well–they tasted great but at times would fall apart. When I made them a second time (not pictured) and packed them in tightly they were perfect. The first time I attempted to fill a square 8 x8 pan–don’t attempt that. The second go around I used the jelly roll pan and they turned out much better! Pack these babies in as tight as you possibly can and they will turn out perfect.
Using a large bowl, stir oats and rice krispy cereal together. Set aside.
Next, in a pot you'll want to melt the butter, honey and brown sugar together over medium-high heat until it comes to a bubble. Reduce the heat to low and cook for another 2 minutes. Pour in vanilla and stir, and then pour over dry ingredients. Mix well to moisten all ingredients. Pour into lightly greased small jelly roll pan (12x8x1) and press out to be about 3/4 inch in thickness. Top the granola bars with mini chocolate chips and press down lightly *remember your granola mixture is going to be warm so your chocolate chips might start to melt on top. Let the granola bars cool on a countertop to room temperature for about two hours or until the chocolate chips are set before cutting into bars. Wrap in parchment or plastic wrap and store at room temperature.
As most of you know I’ve been busy for the past month helping Julie from The Little Kitchen organize the Central Florida Food Bloggers Bake Sale (in conjunction with the National Food Blogger Bake Sale organized by What’s Gaby Cooking and Bloggers without Borders). I’m excited to report that our bake sale was a huge success, and would not have been possible without fellow food bloggers baking to raise money for such an amazing cause! Although we didn’t quite make our goal of $2,000 we far exceed expectations during our bake sale. We doubled what we made last year in just 4 short hours! Bringing our grand total raised to over $1,400!
Take a look at all the amazing bloggers that made this years Central Florida Food Bloggers Bake Sale such a huge success:
Here are a few of the baked goods from some of my fellow blogger friends. Top left; Marilyn from Forkful, To Right; Julius from Droolius. Bottom photo: Pearleen from Mega Yummo
Lastly, the biggest thanks of all goes out to John Rife and the Winter Park Harvest Festival for allowing us to use the space outside of there building; giving us access to prime foot traffic! We doubled our earnings this year at our bake sale because of the convenient location, and we would not have been able to make this much money for Share Our Strength without such an awesome location! Thanks again John!
Julie and I rested for 1 second to snap this photo! Pictured below is Julie’s amazing Chocolate Peanut Butter Cupcakes, followed by a wide variety of baked goods from Robin of Simply Southern Baking, and a few of my Rice Krispies Treats. Speaking of Rice Krispies Treats… I’m sharing one of the recipes I made at the bake sale today.
Ever since I had a rice krispies treat a few months back I’ve been on a kick. Dreaming up all different flavors to make. I made these earlier in the month and then again for the bake sale. They were a huge hit at home and at work, so I knew they would be a huge hit at the bake sale! Best of all you only have to add 2 additional ingredients to make these delectable treats memorable to the pallet.
Author: Katie Jasiewicz of Katie’s Cucina Inspired by Kellogg’s Rice Krispies Treats
Prep time:
Cook time:
Total time:
Serves: 12
Ingredients
4 tbsp butter
1 bag large marshmallows
6 cups rice krispies cereal
1 cup peanut butter chips
¼ mini chocolate chips
Instructions
In a large pasta pot heat the butter on high until melted.
Add the large marshmallows and begin stirring with a wooden spoon until the marshmallows are formed into a blob of marshmallow fluff.
Add 1 cup of peanut butter chips to the marshmallow fluff and stir for 1 minute until peanut butter chips are just about melted. Then gradually add 2 cups of krispies cereal at a time. Stirring until well combined.
Place the batch of treats in a 9×12 pan for 2-inch thick treats. Sprinkle the mini chocolate chips on top and carefully press the treats down with a soft spatula.
Refrigerate for up to 2 hours, slice, and enjoy!
Notes
For thick treats use a 9×9 square pan. Your treats will be close to 6oz each and 4-5 inches thick.
*Store in an airtight container for up to 3 days.
Skip the store bought candies this year for Valentine’s day and make your own oreo truffles. Your loved one will definitely go head over heals for these truffles! These are simple to make and are probably the most decadent dessert I’ve had in a long while. I love that you can coat these in just about anything and place toppings on the chocolate before it hardens. My favorite is the white chocolate with a drizzle of milk chocolate on top. It gives a good balance of chocolate flavors. However, you could easily dip these in dark chocolate and top with a little additional oreo crumbs. Even if you aren’t an oreo fan (like me) you will surely swoon over these little delights!
½ bag (each) of white chocolate and milk chocolate
1 cup chocolate chips
2 cups white chocolate chips + 1 tbsp butter
Instructions
Place half the oreo cookies in a large food processor and puree until fine crumbs. Remove the crumbs and place in large mixing bowl. Repeat with the last half of oreos until the entire package of oreos have been made into fine crumbs.
In a stand mixer begin whipping cream cheese. Gradually add the oreo crumbs to the mixture. Mix well until both cream cheese all oreo crumbs are well combined. The filling will be dark in color.
Roll the oreo cream cheese mixture into small balls, placing on a parchment paper lined tray. Refrigerate for 20-30 minutes until chilled and firm.
In a microwave safe bowl, place 1 cup chocolate chips in bowl and microwave in 20 second intervals until liquified. *If you prefer to use white chocolate, microwave 2 cups white chocolate chips plus one tablespoon butter. Be careful do not over cook the white chocolate as it will harden quickly.
Once the chocolate is melted, pull out the oreo cream cheese balls and begin dipping them in the chocolate. I found the best method to be using a spoon and dunking the ball into the chocolate. Place chocolate covered oreo cream cheese mixture back on parchment paper. Repeat until all oreo cream cheese balls have been covered with chocolate. Refrigerate for one hour or until hardened.
I, like many others, have been enjoying the holidays with family. I wanted to post this recipe prior to Christmas, but was trying to stay clear from the computer giving myself a much needed break. I love peppermint bark. To be exact… the William’s Sonoma peppermint bark. It’s amazing, but it’s also $25 a tin! Way too much, for this thrifty person to pay!
In past year’s I’ve started making my own peppermint bark. It’s very simple and can make for a wonderful holiday gift. I also love to bring it to parties that we are invited too–it is always a hit! This takes a little less than an hour to make and can be passed as the fancy $25 version! The key to good peppermint bark is the quality of the chocolate you use! I always splurge and buy the Ghirardelli chocolate chips!
Line a large baking sheet with parchment paper, and set to the side.
In a microwave safe bowl place the bag of chocolate chips in the bowl. Microwave on 20 second intervals (stirring between heatings) until melted. Once the chocolate is melted carefully smooth it out on the parchment paper. Place in the freezer for 20 minutes.
While the chocolate is in the freezer, unwrap all 24 candy canes. Then place them in a freezer safe baggy, seal it, and begin beating the crap out of the candy canes with a mallet! You will want small pieces of candy cane! Place to the side until chocolate is ready.
Prior to pulling the chocolate out of the freezer begin melting the white chocolate. I add two tablespoons of unsalted butter to my white chocolate to help it smooth out better. Remember to microwave in 20 second intervals until melted. You do not want to over cook your white chocolate. It will be very difficult to work with! Pull the chocolate out of the freezer and spoon and smooth the white chocolate over top. Then add the crushed candy canes.
Place the chocolate back in the freezer for 20 more minutes. Upon pulling out the chocolate, begin to break with your hands. Place in an air tight container or in a zip lock bag. Refrigerate for up to 2 weeks!
I made these quick and easy truffles last weekend for a tacky sweater Christmas party that my husband and I attended. I renamed these to play along with the tacky Christmas party theme as “Schweddy Balls” after the classic Christmas SNL skit. Everyone at the party got a big kick out of the name and fell in love with these rich mis-shappend balls. Sorry… I had too! I couldn’t resist. That skit is probably one of my favorites during the holidays!
Melt the chocolate and cream on low in a sauce pan. Make sure you stir constantly and do not let the chocolate come to a boil. You simply want to melt the chocolate. As soon as the chocolate pieces are melted remove the pan from the stove, and place melted chocolate in a small bowl. Stir in the balsamic vinegar. Cool the chocolate in the refrigerator for 1 hour. Remove from the refrigerator and let sit at room temperature for 1-1/2 - 2 hours, until firm but moldable.
Use a teaspoon to scoop out chocolate. Use your fingertips to shape into balls about the size of a cherry. Set the chocolate balls on a parchment-lined tray.
Place the cocoa powder in a small shallow dish. Roll each truffle individually in the cocoa powder; rolling to coat the entire truffle. Return the coated truffles to the baking sheet. Continue with the remaining truffles. Once all the truffles have been coated with cocoa powder place each individual truffle in a mini cupcake wrapper. Refrigerate until ready to serve.
Last year I made these creepy cool peanut butter eyeball truffles for a friend’s Halloween party. They were a huge hit and everyone enjoyed munching on eyeball truffles. I mean, who wouldn’t? Peanut buttery goodness dipped in white chocolate and adorned with red food coloring. It’s the only time of the year that you can eat “morphed” food and feel ok about it! These are easy to make a day or two ahead of time, and can be brought out right before you leave for a party and/or host a party!
Ingredients: 1 1/2 cups creamy peanut butter 1/2 cup butter, softened 2 1/2 cups confectioners’ sugar, sifted 1 tablespoon vanilla extract 12 ounces white chocolate, chopped 2 tablespoons shortening 2 drops blue food coloring 1/2 cup miniature semisweet chocolate chips red food coloring
toothpicks
mini cupcake wrappers
Directions:
1. Beat the peanut butter and butter with an electric mixer in a large bowl until smooth. Beat in the sugar and vanilla. Cover and refrigerate for 30 minutes. Roll chilled dough into small, eyeball-sized balls and place on 2 baking sheets lined with wax paper. Refrigerate for another 30 minutes.
2. Melt the white chocolate and shortening in a microwave-safe glass or ceramic bowl in 30-second intervals, stirring after each melting, for 1 to 3 minutes (depending on your microwave). Do not overheat or chocolate will scorch. Dip each eyeball into the white chocolate and transfer to the waxed paper until the chocolate has set. You can chill them in the refrigerator.
3. Melt blue candy melts (bought at a craft store, in the baking section). Fill an icing bag with the blue and pipe on a blob…which will form the “iris” of the eye. Press a mini chocolate chip in the center for a “pupil.”
4. For the bloodshot eyeball look take a toothpick dipped in red food coloring and make squiggly lines on the eye. Place them on a decorative Halloween platter and enjoy!
It’s been a week and a half now since our amazing food blog community came together to show support and love for a fellow food bloggers tragedy. Someone whom most of us have never met, including myself. In fact a week ago yesterday, Jennifer Perillo, the author of In Jennie’s Kitchen announced to the world that her husband died suddenly and unexpected on Sunday, August 7th. She requested in her husband’s honor, Mikey, to make a Peanut Butter Pie. To share it with those that you love, and to cherish life.
I wanted to fulfill Jennifer’s wish. I wanted to make this peanut butter pie. I wanted to make it for Mikey. I’ve made a similar version before, and like Jennifer, it had been a long time since making it. Jennifer’s request struck me hard. I couldn’t stop reading updates from her, and all the other food blogger’s showing there support during a time of need. When I first read the news I instantly ran to my husband and hugged him. I couldn’t imagine life without him. I can’t imagine what Jennifer is feeling. What her young children are feeling. I hope that everyone who reads this blog post makes this pie. Whether it be this week or next year, and when you make this pie; keep Jennifer, her family, and Mikey in your thoughts. I honestly don’t think I can look at peanut butter pie the same–that is, in a good way. A heartfelt way.
Adapted From: In Jennie’s Kitchen Prep Time: 15 minutes + 2-3 hours to chill Servings: 8 slices
Ingredients: 1 row of oreo cookies 4 tbsp butter, melted 1-1/2 cups semi-sweet chocolate chips 1 cup heavy cream 8 ounces cream cheese 1 cup creamy-style peanut butter 1 cup confectioner’s sugar 1 – 14 oz can sweetened condensed milk 1 tsp vanilla extract 1 tsp (freshly squeezed) lemon juice *1/4 chopped peanuts (optional)
Directions: 1. Add a row of oreo cookies to a food processor and blend until the cookies have transformed into fine crumbs. While cookies are blending melt butter. Combine the melted butter and the oreo cookie crumbs in a bowl, stir with a fork until the crumbs have been fully incorporated into the butter. Press crumb mixture into the bottom of a spring-form pan. 2. Melt the chocolate in a microwave, and pour over the bottom of the oreo cookie crust. Carefully spread until all the chocolate has covered the oreo cookie crust. *If desired add chopped peanuts on top of chocolate. Place the pan in the refrigerator while you prepare the peanut butter filling. *Note: your chocolate is going to harden. Be prepared to cut this pie with a sharp knife and force. 3. Using a stand mixer, pour the heavy cream into the bowl and mix until peaks have formed. Transfer to a small bowl and store in the refrigerator until your ready to incorporate with the peanut butter batter. 4. In the same mixer stand bowl place the cream cheese and peanut butter in a bowl and beat on medium speed (using the paddle attachment) until the mixture is light and fluffy. Reduce speed on low and beat in the the confectioner’s sugar. Once the sugar has been well incorporated add the sweetened condensed milk, vanilla extract, and lemon juice. Increase speed to medium and beat until all the ingredients are well combined and the filling is smooth. 5. Carefully fold in the whipped cream into the peanut butter. You’ll want to do this by hand using a rubber spatula. Pour the filling into the prepared spring-form pan. *If desired add additional melted chocolate and peanuts on top. Refrigerate for a few hours. 6. Enjoy with loved ones.
I'm Katie Jasiewicz: home cook, food blogger, and recipe developer. I’ve always had a love for cooking, and more so in the past few years a love for eating!
Join me on a culinary adventure where life always tastes good. {more}
I'm Katie Jasiewicz: home cook, food blogger, and recipe developer. I’ve always had a love for cooking, and more so in the past few years a love for eating!
Join me on a culinary adventure where life always tastes good. 
