Rice Krispies Treats

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I was actually scared to make these! I made Rice Krispies treats once before YEARS ago, and I just remember a sticky mess that made me anxious, never wanting to make them again! But, here we are and I must say, I’m glad I tried again. The recipe I used below is so easy and not so sticky! Still only 3 ingredients and still delicious, perfect for everyone 🙂

So, follow my recipe and you too won’t be disappointed. Let’s go…

What you will need:

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9 x 13 inch bake dish

5 tablespoons butter
6 cups mini marshmallows
6 cups Rice Krispies Cereal

In a large pot over low heat, melt the butter. Add in marshmallows and melt, stirring constantly. Once melted, turn off heat and pour in cereal. Stir quickly until coated in marshmallow mixture. Pour into bake dish and push down with a spatula so they are even. Tip: You can use a smaller dish if you want thicker treats. I just didn’t go all the way to the edge of my 9 x 13 dish. Also, no need to grease it, the extra butter we used will make them not stick.

Allow to cool for 15-20 minutes before cutting and serving. Store covered at room temp. If you stack them, make sure to use wax paper so they don’t stick together. Enjoy!

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And of course, Liam decorated his with frosting 😉 Can you guess what it is? I guess he said it’s an emoji face with glasses and freckles. Haha!

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Twinkie Layer Cake

What else do I need to say? This cake is a giant Twinkie. Yum! I used a box for the cake, don’t judge, but there’s extra pudding for more moistness, don’t judge me again. It’s a word. The frosting is one I’ve never made before and is super delicious! It’s made with marshmallow creme. I will definitely make it again for other cakes and cupcakes because it was so fun to make! I’m bringing this to a friend’s house to celebrate his birthday. I hope everyone likes it! Let’s go bake a Twinkie…

What you will need:

Two 9 inch (or 8 inch) round cake pans lined with parchment paper and sprayed with non-stick spray

For the cake batter:

1/2 cup unsalted butter melted and cooled slightly
4 large eggs lightly beaten
1 cup water
1 box yellow cake mix (I used Pillsbury)
5.1 oz box vanilla pudding

For the frosting/filling:

1/2 cup unsalted butter at room temperature
1 teaspoon vanilla extract
7 oz jar marshmallow creme
3 1/2 cups powdered sugar
1/4 cup heavy cream

To make the cake:

Preheat oven to 350 degrees fahrenheit. In a large bowl (or bowl of your electric mixer), beat eggs and butter until fluffy. Add water, pudding and cake mix and beat until smooth. Batter will be thick. Divide evenly between the prepared cake pans and bake for 22-25 minutes.

Let the cakes cool in pans for about 15 minutes before inverting on a wire rack to cool completely.

To make the frosting/filling:

In a large bowl (or bowl of your electric mixer), beat butter and vanilla. Add marshmallow creme and beat until smooth. Slowly add powdered sugar until combined. Add heavy cream and beat on high for 1 minute. Frosting should be smooth and fluffy.

Once cakes are completely cooled, spread just under half of the frosting on top of the bottom cake layer. Place the other cake on top, press lightly, and spread the rest of the frosting on top. Decorate to your liking, slice and enjoy!

Best if stored in refrigerator.