Carrot Cake Rice Krispies

To satisfy that sweet tooth we all need a little sugar.  I decided to try out a new dessert recipe and send it to my sister.   She has a love affair with rice krispie treats, so it’s a win-win situation.  I get to try a new recipe without gaining weight and she can enjoy her favorite treat.

Now, I know you see carrot; however, I should mention that this recipe goes against most healthy factors I tend to stick to.  So, just make them and send them to the office or a family member if you are tempted to nibble away.  They would work well for a substituted birthday cake or Easter chocolates.

This carrot cake rice krispy treat recipe I stumbled upon during my addicted time to Pinterest.  If you follow my Pinterest, you can check out my other recipes to try and ones I’ve completed.  Here are a few tips to keep in mind when you attempt the recipe:

1.     If you want a healthier version, use fewer marshmallows.  The recipe calls for an equal ratio of krispie to marshmallow.

2.     Slow and steady is the way to go.  Don’t rush the melting process or you’ll end up burning everything.  Ergo, add the marshmallows in cups to allow each cup to melt before adding more.

3.     Use miniature marshmallows because they will melt faster and more evenly.

4.     Melt all except your last cup of marshmallows before adding the vanilla and cake mix.  The cake mix makes the marshmallow mixture thicker and can slow the melting down.

5.     Add the last cup of marshmallows last if you want some marshmallow chucks and don’t allow them to melt completely.

6.     Take the marshmallow mixture off the heat and immediately add the krispies.  Doing it the other way around will 

      make it harder to incorporate the 

      krisipies without crushing them.

7.     Use a smaller pan for thicker treats 

      and a larger one for thinner treats.

8.     Use name brands.  I’m all for knock offs 

      and saving money, but when it comes 

      to desserts I am a brand snob!

9.     Butter your hands before handling the mixture or else it’ll just keep sticking to your hands and you’ll get frustrated…

     *eh hem*... that may have happened to me J

Now, go and experiment with this recipe.  You can use various types of cake mixes for different flavor combos.  Tyr a confetti cake mix topped with sprinkles for birthdays.  Before that one week of the month ladies, use a chocolate cake mix and chocolate rice krispies.  There are thousands of combos to easily try and endless possibilities.  Try a few and pick your favorites.  Allow yourself a splurge every once in a while.

P.S. The goods have been sent…I repeat the goods have been sent J

Asian Mango Slaw

It seems that I’ve been having quite a bit of an Asian experience in these last few blogs.  From the Moo Shu Chicken to this Asian Cabbage Mango Slaw, I’ve been scoring left and right.  No longer will you need those Super Panda grossness with these healthy delicious recipes.  The recipe was inspired by SkinnyTaste.com who hasn’t steered me wrong yet.  (Check out some of the other recipes I’ve tried of hers in previous blogs).

While making this dish, I danced to some Imagine Dragons. J

There are some tips to make sure your nail this Asian slaw:

1.     I used just regular green giant tiny carrots that way the extras could still be used and eaten.  Just be careful when julienning them because they are smaller and your fingers could be in danger.

2.     I used lime juice from a bottle so that I could reuse the juice again for future makes of this dish.

3.     I used the green Napa cabbage because its my absolute favorite.  If you wanted to add some color you could use both green and red cabbage.

4.     I nixed the sesame seeds because they aren’t really necessary in my opinion except for looks.

5.     Unless serving right away and eating the entire portion, keep the dressing and mix separate.  It will keep it from getting soggy and stay longer.

6.     Keeping it separate also allows you to make the dish healthier by using less dressing.

The slaw goes well in a wrap with grilled shrimp or chicken in my case.  Keep the rest of the meal Asian inspired with rice or quinoa for the healthier choice so you’re taste buds don’t go on override.  Try this inspired dish and others from my previous blogs.  I love how these recipes allow you to make your own mark and expand your tastes.  Enjoy this dish pleaser by closing your eyes and pretending you’re overseas.