Red Velvet Rice Krispies – A Quick, Easy Last Minute Valentine’s Treat!

A festive spin on an old classic.

Yes, I know, two posts in one day. What can I say? I’m on a roll.

Being a baker while at school is difficult. I SHOULD be spending my time studying and working, but I just can’t help but bake! Sometimes, though, I have no choice but to spend the majority of my time focusing on my studies, this is where this awesome recipe comes in.

As everyone and their mothers (hopefully) know, tomorrow is Valentine’s day. As mentioned in my  last post, it is tough to get baking done for a holiday mid week. Whether you are working, studying, or busy being a mom, there are other more pressing things to deal with besides baking.

For those of us who have had no time up until the last minute to bake ,this recipe is perfect. It takes less than twenty minutes, start to finish, to produce these delicious creations. They are simple and quick to make, yet unique, delicious, and not so horrible for your waist line (or at least that is what I like to tell myself! :P).

So if you STILL don’t have anything made for tomorrow, or if you want to munch on some yummy snacks to get through the pain of tomorrow (I don’t judge!),  run to the supermarket really quick and make yourself a batch!

Adapted VERY slightly from Foodbeast

Ingredients:

  • 3 tablespoons butter
  • 1 (10.5 ounce) bag mini marshmallows
  • 1 teaspoon vanilla extract
  • 1/2 cup red velvet cake mix (you can decrease to 1/4 for milder flavor, or increase to 3/4 for more cake flavor)
  • 6 cups Cocoa Rice Krispies cereal
  • Chocolate Candy Coating or Chocolate Chips (The original calls for vanilla candy coating or white chocolate chips, but I have always been a chocolate kind of gal 🙂 )

1. Line a 9Ă—13-inch pan with parchment paper and coat well with cooking spray. Set aside.

2. In a large saucepan, melt the butter over low heat. Add marshmallows, cake mix, and vanilla, stirring until smooth. Fold in the cereal until well coated.

3. Transfer sticky cereal mixture to the prepared pan, pressing down until the top is level.

4. Once cooled, drizzle with melted candy coating or chocolate top. Once set, cut into bars and serve.

***Some tips!***

Don’t press down too much on your treats; doing this will make them harder.

Also, use a new bag of mini marshmallows. Previous opened packages often affect the overall outcome of rice krispie treats.

Chocolate Chip Coffee Muffins= Love!

Your whole breakfast in a muffin!

I’ve never been a humongous fan of Valentine’s day; I just don’t understand the purpose. I care for Nicholas every most days, so why does there need to be a day special day to declare my love? I have always thought that this holiday was just a simple ploy by Hallmark and Florists nationwide to boost their economies :P.

Even though I am not a fan, Valentine’s day is a great opportunity for me to do some baking! Being that this year is on a Tuesday, it makes it difficult for me (and many others) to prepare something special. Nick has classes and labs all day, other people work. This is why I believe this muffin is PERFECT for Valentine’s day: it is a great grab-and-go breakfast for your significant other (or just for yourself…I don’t judge!).

For those that do not know me, I HATE waking up in the morning. In fact, I wake up as LATE as I possibly can before class just to get an extra ten or fifteen minutes of shut eye. This leaves me barely enough time to eat breakfast; usually I find myself eating a cereal bar (on a good day!).

Not only does this muffin provide a filling, quick, on-the-go breakfast, but it also contains one of the best morning beverages: coffee. Nick LOVED these muffins! The taste of coffee is definitely there, but not too powerful. And just when you start noticing the coffee flavor, you get a nice taste of chocolate. Chocolate AND coffee in a muffin…does it get any better?! Being that there is only 1/2 cup of chocolate chips in the recipe, the chocolate is not overwhelming, but rather the perfect amount for you to devour in the morning without feeling guilty!

This recipe is slightly modified from Myrecipes.com

Ingredients

  • 2/3 cup skim milk (the original calls for whole…it doesn’t matter what type you use, I just like to save on calories when possible!)
  • 5 tablespoons butter, melted
  • 3 tablespoons instant coffee granules
  • 1 1/2 teaspoons vanilla extract
  • 1 large egg, lightly beaten
  • 9 ounces all-purpose flour (about 2 cups)
  • 2/3 cup sugar plus 3 teaspoons sugar (to be used later)
  • 1/2 cup semisweet chocolate chips
  • 2 teaspoons baking powder
  • 1/4 teaspoon salt
  • Cooking spray
  1. 1. Preheat oven to 400°.
  2. 2. Combine first 5 ingredients.
  3. 3. Lightly spoon flour into dry measuring cups; level with a knife. Combine flour, 2/3 cup sugar, the chocolate chips, baking powder, and salt in a large bowl; stir well with a whisk. Make a well in center of flour mixture. Add milk mixture to flour mixture; stir just until moist.
  4. 4. Spoon batter into 12 muffin cups coated with cooking spray. Sprinkle each muffin with 1/4 tsp sugar; this gives it a nice, crisp exterior while adding some sweetness :).  Bake at 400° for 13 minutes or until done. Remove muffins from pan immediately; place on a wire rack