Snap, Crackle, Chocolate Pop

I had been dying to make some sort of Rice Krispie Treat. So I bought some Arrowhead Popped Rice Cereal (it was on sale), ate half the bag, then remembered that I had this recipe:

Rice Crispie Cakes
from the book Nosh 4 Students

Ingredients:
- 3 Normal size Chocolate bars (Hersheys, Ghiradelli, I got Cadbury cos it was on sale)
- 1/4 x 250g of butter (this is an English Cookbook I got before I went to London. I used 1/3 stick of butter)
- 2 cups of Rice Krispies
- 12 cupcake liners (I didn't use these because I was out!)

Directions:
1. Cut up the chocolate bars into chunks.
2. Melt the butter slowly in a large pan and then add the chopped up chocolate. Cook genlty over a low heat, stirring frequently. The chocolate will melt and form a thick creamy mixture.
3. Add Rice Krispies and stir quickly
4. Divide amongst cupcake liners, or just make little mounds on a plate
5. Allow to cool for 15 minutes, or place in the fridge for 5 minutes.

Notes:
- I won't suggest using Snickers or Twix or even M&Ms. Baking chocolate would be fine, but it might not taste the best.
- These will melt a little once out of the fridge. So eat very quickly after you take it out of the fridge.
- This probably takes about 20 minutes tops depending on your cooling method.

Enjoy!

Drunk Cupcakes: Round 2

I saw this on my facebook feed and just had to make these. They are wicked good, don't reek of tequila and are heavy on the lime. The picture doesn't do the cupcakes too much justice. Just trust me, they are good!They've been sitting in my fridge for a day and they're still good!



MARGARITA CUPCAKES

www.RecipeGirl.com

CAKE:
9 ounces liquid Margarita mix (a little over a cup)
3 ounces tequila (a little less than 1/3 cup)
¾ ounce Grand Marnier
1 box white cake mix
3 large egg whites
2 Tbs vegetable oil
1 Tbs lime zest

LIME BUTTERCREAM ICING:
2 sticks unsalted butter (1 cup), at room temperature
5 to 6 cups powdered sugar
2 Tbs fresh lime juice
1/8 tsp salt
1 tsp grated lime zest
green food coloring, if desired
small lime slices for garnish, if desired

1. Preheat oven to 350°F. Line two dozen cupcake tins with paper liners.

2. Prepare cupcakes: Whisk together margarita mix, tequila and Grand Marnier in a small bowl. Measure out 1¼ cups for the recipe; pour the rest on some ice and drink it while making the cupcakes. (This is my favorite instruction)

3. In a large bowl, blend cake mix, egg whites, vegetable oil, lime zest and 1¼ cups of the margarita mix from step 1. Blend on low for about 30 seconds and then increase speed to medium and blend for two additional minutes. Batter will be slightly lumpy.

4. Spoon the batter into cupcake liners (about ¾ full). Bake for 20-25 min, or until toothpick inserted in center comes out clean. Let cupcakes cool for about 10 minutes in the pans, then remove them to a rack to cool completely.

5. Prepare icing: Once cupcakes are completely cooled, prepare the icing. Place butter in a large bowl and beat with electric mixer until butter is fluffy. Add 5 cups of powdered sugar, salt, lime juice, and lime zest. Mix until thick and creamy. Add more powdered sugar until the frosting is of a good spreading (or piping) consistency. Mix in a tiny amount of green food coloring or gel paste if you’d like the frosting to have a green tint. Ice cupcakes in whatever manner you prefer… spreading or piping the frosting. Use small lime slices as garnish.

Yield: About 24

Notes:
- If you just spread frosting on the cupcakes (rather than piping), you’ll probably have a bit of frosting leftover. (I do!)
- If you prepare these a day before, it’s best to place them into a covered container and refrigerate them. Remove them to room temperature a couple of hours before serving. Of course, they’re best if eaten the day they’re made.
- I added an extra 1/2 Tbs of vegetable oil to counteract being at high altitude. Consider this only if you're above 3,000 feet.
- I added extra tequila to icing. The icing is incredibly limey. I also added margarita salt to the top.
- You could probably go without the alcohol and just use 1 1/4 cup margarita mix. But that's just upsetting.

Enjoy!

Green Tea Muffins

So remember how I got matcha for my Matcha Cupcakes (scroll down or look in Desserts)? Well, I used the extra to make Matcha Muffins! I was so addicted to these that I ate one almost every day. Yes, I'm sick.

Matcha Muffins
from http://allrecipes.com//Recipe/green-tea-muffins/Detail.

Ingredients
• 1 2/3 cups all-purpose flour
• 1/2 teaspoon salt
• 1 teaspoon baking powder
• 1 tablespoon matcha green tea powder, or to taste
• 1/2 cup white sugar
• 1 egg
• 1/3 cup melted butter
• 1 cup milk
• 1/4 cup chopped walnuts (optional)

Directions
1.Preheat oven to 350 degrees F (175 degrees C). Grease 12 muffin cups, or line with paper muffin liners.
2. Whisk the flour, salt, baking powder, matcha, and sugar together in a mixing bowl; set aside. Whisk together the egg, melted butter, and milk in another bowl. Stir the milk mixture into the flour mixture until just moistened. Stir in walnuts. Divide the batter among the prepared muffin cups.
3. Bake in the preheated oven until golden and the tops spring back when lightly pressed, about 25 minutes. Cool in the muffin tin for 5 minutes, then remove to cool on a wire rack.

Notes:
- If you're at high altitude (like me) try adding extra milk in order to counter act the elevation.

Enjoy!

Jalapeno Wontons

Guess what....this is not Japanese!!! These are wontons are from the Texas Roadhouse. I joined a dinner party at a friends a few weeks ago and we had this. Delicious!!! I couldn't resist making it the week later. Seriously, this is a fried guilty pleasure!











The Original Roadhouse Grill's Texas Egg Rolls
Rolls
- 1 (8 ounce) cream cheese, softened
-12 jalapenos, chopped
-1 lb egg roll wraps or wonton skins
-oil (for frying)
-water, small amount, mixed with
-1 tablespoon flour

How To:
1. Mix jalapenos with cream cheese.
2. Place small amount on wrapper, roll up eggroll style and seal the tip with a drop of the water-flour mixture.
3. Continue until mixture is all gone.
4. Place in refrigerator for 2 hours.
5. Heat oil to 350°-375° and cook about 4 to 5 minutes or until golden brown.
6. Cool 5 minutes. Filling will be hot.

Notes:
- Uh, so I just noticed this refrigerator bit. Yeah, I did not do that and they were still good.
- I used wonton skins and pan-fried it cos it's healthier than a giant egg roll doused in oil. Also I just like wontons!
- If you google "Texas Roadhouse Jalapeno Eggroll" they're will also be recipe for Jalapeno Jelly. I personally can't stand spicy jelly, so I didn't make it, so I didn't add it.
- No, I did not take this picture. I'm not that cool.