Rice Krispie treats. Need I say more?
This has become my go-to option when I need a quick and tasty treat to share with a group. Rice Krispie treats are always a crowd pleaser. It’s a little disheartening because they’re so easy to make and yet so delicious. To amp them up a little I try to mix in some interesting ingredients. Just so it looks like I put some effort into the situation. This time I went with coconut, almonds, and white chocolate chips. A winning combination.
Coconut Almond White Chocolate Chip Rice Krispie Treats
Yields approximately 18 muffin cup portions
- 1/2 stick of butter (4 Tbs)
- slash of vanilla extract
- 1 16 oz bag of mini marshmallows (slightly bigger then the standard 10 oz bag)
- 6 cups Rice Krispies (or generic equivalent)
- 1 packed cup of coconut flakes
- 1 cup slivered almonds
- 10- 12 oz white chocolate chips
- rainbow sprinkles (optional, but highly recommended)
- Melt butter in pot over medium heat. When butter is melted, add 3/4 of the marshmallows. Add vanilla extract (be careful because it has alcohol in it so there is potential for flames).
- Combine 3 cups of Rice Krispies, coconut, almonds, and the rest of the marshmallows in large bowl.
- When the marshmallows are completely melted, turn off the heat and add the other 3 cups of Rice Krispies to the pot. Mix to combine the pour mixture into the bowl with the other add ins.
- When ingredients are well combined, add white chocolate chips and sprinkles. Mix to combine. (if you add the sprinkles and chocolate too early it will melt more than you want)
- Transfer mixture into muffin cups or desired pan. Allow to cool or chill in fridge. Enjoy!
I have told you about my love of coconut in the past. Here is one of my most recent concoctions that I thoroughly enjoy. This recipe for coconut ice cream is like eating a bowl of Coconut Froze Fruit Bars.
Coconut Ice Cream
1 can evaporated milk, 1 package instant vanilla pudding mix, 1 cup sugar, 1 tsp coconut extract, 3 cups whole milk, 1 cup toasted coconut
In an 8-cup measuring cup with a spout, combine all the ingredients except for the toasted coconut. Whisk until the sugar is dissolved. Pour the mixture into an ice cream maker and freeze according to the directions of your appliance. Add the toasted coconut 10 minutes into the freezing process. Enjoy your ice cream right away or save it for later!
On Saturday, I had some over-ripened bananas around. Because I was stuck at home waiting for the man who was going to power wash my house to show up, I decided I would make banana bread. I searched through many cookbooks and decided on Paula Deen’s recipe from her Southern Cooking Bible. I did make one slight change to her banana bread recipe though. I replaced the 3/4 cup chopped walnuts with 3/4 cup coconut. It is the most delicious bread I have ever made. The edges of the bread are the best part because they are crunchy and soooo scrumptious.
Paula Deen’s Walnut Banana Bread
2 large ripe bananas, 1 cup sugar, 1/2 cup vegetable oil, 2 large eggs, 1 tsp vanilla extract, 1 3/4 cup flour, 1 tsp baking powder, 1 tsp salt, 1/2 tsp baking soda, 3/4 cup chopped walnuts
1. Place a rack in bottom third of oven and preheat to 350. Grease a 9×5 inch loaf pan with cooking spray.
2. In a bowl, mash bananas. Then whisk in sugar, oil, eggs, and vanilla. In another bowl, whisk together flour, baking powder, salt, and baking soda. Using a rubber spatula combine the two mixtures together. Stir in the walnuts. Pour the batter into loaf pan and smooth top.
3. Bake until a toothpick is inserted and comes out clean, about one hour and 15 minutes. Let cool on wire rack for 10 minutes. Then pop bread out of pan and let it cool completely. Enjoy!