For some it’s their grandma’s chocolate chip cookies.
For me, it’s Rice Krispie treats. The childhood Tootise roll. Everything is buried deep within the layers of marshmellow, crispy buttery goodness.
And making them as an adult really puts things into perspective. I can drink champagne with my treat instead of Kool-aid.
This past week, I’ve been buried under a pile of work, bills, and we’ve been contemplating our current job situation which has taken a toll…like most Americans.
We’ll still be cooking away but more slowly in addition to polishing off the ole resume. That means we’ll be staying longer than we expected in our designated country and posting once a week a new recipe from our current country.
Next week, we’ll have up our 1st China recipe post. I leave you with your thoughts, your champagne, and one killer Rice Krispie recipe that would make your grandma’s cookies look downright pitiful.
This in fact is more like the first version of Rice Krispie treats. It had more butter and less Crispy. The result? They stay soft for days. Instead of two seconds…like the Harry Potter Rice Rock Cakes made today.
If you feel like taking a trip down memory lane and floating up to heaven, get baking:
1/4 cup of butter (real if u can find it. There’s more I can’t believe it’s not butter than butter at the store these days)
5 cups of Rice Krispies
1 CRUCIAL Tablespoon of Vanilla Extract
Melt the butter in a pot on med-low temp stove. Add in marshmellows. Melt. Remove from heat. Add vanilla Extract and then Rice Krispies. Grease a pan, lay down the crispy goodness using a spoon to smooth it all out, and add an air tight lid.
Enjoy your day.