Rice Krispies Easter Treats

    Helllo peeps, Happy Easter!!! I decided to make some treats for my kids and co-works this Easter.. The Rice Krispies Easter Treats-- They are so delicious, so yummy and marshmallow- y that they are usually gobbled up within a day. And you can do so much more with them than just make them into the standard rectangle shapped bar, right? I made some Rice Krispies Easter Eggs and Rice Krispies Easter Cups. The best part of cups are the Easter egg candies on top.They are the best!! If you are seriously looking for a fun and simple Easter treats, try these recipes. I know you'll love it!!

" The will of God will never take you where the grace of God will not protect you."

Have a Blessed Easter!!

-Here is all you'll need to make this delicious Rice Krispies Easter Treats-Eggs::
Ingredients:
6 cups Rice Krispies Cereal
1 bag(16 oz.) Mini Marshmallows
4 tablespoon Butter
Non stick spray
Food colors
Plastic Easter Eggs
Metod::
* Melting marshmallows and butter in a microwave safe bowl. (I cooked mine for about 2 minutes but keep eye ans made sure the weren't puffing up too much and falling out of the bowl.)
* Stir occasionally while cooking.
* Split this mixture into two different bowls.
* Add the different food colors into different bowls.
* Than add half of the rice krispies into one bowl and half into another bowl and mix well.
* Use the plastic eggs and spray them with nonstick spray.
* Then begin stuffing your colored rice krispies mixture into the plastic eggs and shape them into eggs.
* Remove your rice krispies from the plastic eggs and there you have it, a yummy Rice Krispie Eggs.

 -Here is all you'll need to make this delicious Rice Krispies Easter Treats-Cups::
Ingredients:
1 bag(16 oz.)Mini marshmallows
7 cups Rice Krispies
3 tablespoon Butter
Some Easter Eggs Candy
Butter Cream Frosting(i used Pillsbury Frosting)
2-3 drops Green food color
Some sprinkle candies(optional)

Method:
* Grease cupcake pans and set aside.
* Melting marshmallows and butter in a microwave safe bowl. (I cooked mine for about 2 minutes but keep eye ans made sure the weren't puffing up too much and falling out of the bowl.)
* Stir together until well blended and pour in Rice Krispies. Stir until well combined.
* Pour into greased cupcake pan.

* Press down with wax paper.

* Let set for half hour.
* Add some green food color into frosting and mix well.
* Pipe your green frosting onto your cups. 

* Top with some sprinkle candies and Easter egg candies.

* Enjoy!!

Happy Easter to you all!!!

                           

Malai Peda (Milk Fudge)

          As the cold winter days melt into the more comfortable spring weather, people celebrate Basant Panchmi or Vasant Panchami. The festival, it signifies the beginning of Vasant Rutu(ritu)(Spring season). Vasant is associated with freshness and a new beginning in all spheres of life. For Vasant Panchami the yellow color dominates for not only do people wear yellow colored cloths, even the food that's prepared as offering to the goddess is also yellow. My today's recipe is Malai Peda- A rich sweet flavored with saffron and generously garnished with pistachios..

                          "May every goodness touch your soul..
                             And the brightest light of knowledge..
                                Illuminate your life..
                            So here's me wishing you..
                          A very happy Vasant Panchami to all !"
 My #foodiemonday #bloghop entry for #vasantpanchmi Theme.

Ingredients:
1 cup Milk powder
1/2 cup Heavy whipping cream
1/3 cup Powder sugar
1 1/2 tablespoon Milk
1/4 teaspoon Saffron strands
1/4 teaspoon Cardamom powder
1 1/2 teaspoon Ghee
Some roughly crushed Pistachios.
Method:
* In a heavy bottomed cooking pot, melt 1tsp ghee and add heavy whipping cream and milk powder.

* Cook till the mixture gets thick on low to medium heat.
* In 1tbls hot milk dissolve the saffron strands to get the yellow color.

* Once the mawa(whipping cream & milk powder) starts getting thicker, stir the dissolved saffron till it gets solid. (almost 7-8 minutes)
* Remove from the stove when it gets thick.

* Spread on a plate and allow it to cool down completely.

* Break the lumps after cool down and mix sugar and cardamom powder in it.

* Apply just little ghee on your palm and make small balls with your fist.

* Use knife to make designs on it.
* Stick some pistachios on the Peda.
* Serve.
* Enjoy...

M&M's Chikki

     Happy Makar Sankranti to all..

   

Fly high like a kite in a sky!!!

Wishing you all the Happy and Safe Makar-Shankranti!!

Ingredients::

* oil-for brushing
* 1 packet of M&M's
*3/4 cup sugar

Method::

*In a tray, add foil paper and brush or spray oil.
* Spread the gems over the oiled foil paper and keep aside.

* Melt sugar in a pan to a single string consistency.
* Take it off the heat.
* Pour it over the tray of gems and let it set in a cool place for 1-2 hrs.
* Break them into chunky pieces and store them in an air tight container.

* Enjoy!!

Christmas Wreath Treats

                             " Merry Christmas! "
     Don't these cheerful Christmas Wreath Treats just put you in the holiday spirit?!! They are enamored!! No bake Christmas wreath treats made with corn flakes and marshmallows! These only takes 20 minutes to make!! You only need a handful ingredients for these Christmas Wreath Treats- butter, corn-flakes, marshmallows, green food color, vanilla extract, red candies..:) While these treats aren't difficult to make, the dough is super extremely sticky which can be little tricky to shape into wreaths. But after some trials and errors, I found the best way to do this was to pack the cornflakes mixture into greased measuring cup, turn into a cookie sheet, and then wet your fingers or coat them with cooking spray to form the hole in the middle of wreath. You'll want to add the red candies right away so that they adhere while the mixture is still tacky. They are really fun to make and even more fun to eat!!:)

    Today's post is a special because not only it's about holiday or Christmas recipe post but also because I'm going to share this post with my the dearest blogger friend, Pushpita's blog Ei Gi Chakhum as a Holiday Season Guest Blog Post... Now, a short and sweet introduction about P(Pushpita)(I called her P:).-- An Economist by qualification, a freelance writer by profession, a homemaker, a mother and last but not the least a food enthusiast. She is a very talented blogger. Her blog is an attempt to bring her passion for cooking and at the same time sharing, reviving & spreading some inherited authentic recipes (her own community food, Manipuri cuisine), along with fusion and regional culinary delights.. Sounds so interesting, Right? Please do visit her page and follow her for really delicious recipes. It's been a great knowing P through her blog as well as the personal level(even thou we never meet each other in real). Thank you P, for inviting me to write a Holiday Season Guest Post and I wish you good luck for your coming up bright future..
 Let's get started with our awesome Christmas Wreath Cookies' Recipe,,,

Ingredients:
1 stick butter (1/2 cup)

1 bag of mini marshmallows (10.5 oz)

Green food coloring

54cups corn flakes cereal

Mini red chocolate candies (I used m&ms)

Few Twizzler's pull and peels for the bows

Method:

* Line 2 baking sheets with silicone baking mats or parchment paper.
* If using twizzler’s pull and peels to make bows, assemble the bows now. You can place a baking sheet on top of the bows to keep them from coming apart.
* In a medium pot, melt the butter and marshmallows over medium heat, stirring occasionally until the marshmallows are melted.

* Add in green food coloring until you have your desired green color.

* Pour the melted marshmallows over the corn flakes, mixing with a spatula until all the corn flakes are covered.

* To form the wreaths, I found it easiest to spray my hands with a little bit of cooking spray, then take a handful of the corn flake mixture and form it into a ball.

* Use the palm of your hand to flatten the ball into circle.

* Next use your finger to poke a hole through the middle of the circle and reshape as needed until you have a wreath shape.

* Place on the lined baking sheet and add the chocolate candies right away while the marshmallows mixture is still sticky. Add a twizzler bow if desired

* Place the Christmas wreaths in the refrigerator for 20-30 minutes to set. 

* Remove from the fridge, serve and enjoy. Store in an airtight container.

*Enjoy!!

               Merry & Bright Christmas to all my reader!!


**Check some more Chritsmas or Holidays Recipes::

Snickerdoodle Cookies

Red Velvet Cookies

Pecan Cranberry Oatmeal Cookies

                             


Red Velvet Cupcakes in a Jar

**Thanks for stopping by!!**

White Chocolate Cheesecake (no bake)

       A beautifully, creamy and sweet white chocolate cheesecake that everyone will want another piece of! Go on, you deserve it! Reward yourself with a cool slice of cheesecake featuring the rich, creamy taste of white chocolate inside... Also this is spectacular party dessert with a terrific do-ahead feature simply because cheesecake always get better after 2 or 3 days in the fridge. Easy-peasy because no bake!

Ingredients:
1 pack(8 oz.) Cream Cheese
1 pack JELL-O White Chocolate Flavor instant Pudding
1 cup Heavy Whipping Cream
4 oz. Melted White Chocolate( melt white chocolate in double boiler)
1/2 teaspoon Vanilla Extract
2 tablespoon Confectioners' Sugar
1/4 teaspoon Lemon Zest
1/4 teaspoon Orange Zest
For crush;
1 1/2 cup Graham Cracker Crumbs(crush in food processor)
1 stick(4 oz.) Unsalted butter, melted
2-3 drops Vanilla Extract
Some cocoa powder and pomegranate seeds for garnishing.. (optional)
Method:
For Crush;
* Mix graham cracker crumbs, melted butter, and vanilla extract in a bowl.
* Press the mixture across the bottom of the nine-inches springform pan.

* Put crush in refrigerator while you mix the filling. 
For filling;
* Bring cream cheese to room-temperature.
* Take a mixing bowl.
* Add cream cheese, heavy whipping cream, vanilla extract and sugar.
* Beat all with whisk or electric beater until blended.
* Add dry pudding mix, melted white chocolate, orange zest and lemon zest and blend again until fluffy and smooth.

* Pour the cream cheese mixture on the crush.

* Refrigerate at least for 4-5 hours.
* Garnish with cocoa powder and pomegranate seeds before serving.

* Serve with smile.:)

 

Snickerdoole Cupcakes with Cinnamon-Brown Sugar Frosting

     Happy Halloween!!!
     Happy Diwali & Prosperous New Year to all my Indian readers...!!
         Get up and give trick and treat (both) to your kids and love ones... A easy and sweet recipe on this Halloween!!! And of course a new modern sweet way to celebrate a Diwali with this delicious Cupcakes...

 
   Also my #foodiemonday #bloghop entry for #fallrecipes

INGREDIENTS::

FOR CUPCAKES:

* 1 and 2/3 cups (210g) all-purpose flour
* 1/2 teaspoon baking powder
* 1/4 teaspoon baking soda

* 1/2 teaspoon salt

* 1 and 1/2 cups (300g) granulated sugar, divided

* 1/2 cup (1 stick or 115g) unsalted butter, melted

* 1 large egg

* 1/4 cup (60g) yogurt

* 3/4 cup (180ml) milk

* 1 Tablespoon vanilla extract

* 2 teaspoons ground cinnamon

For Cinnamon- Brown Sugar Frosting

* 1 cup (2 sticks or 230g) salted or unsalted butter, softened to room temperature
* 3-4 Cups Confectioners' Sugar
* 1/4 cup (60ml) heavy cream or half-and-half*
* 2 teaspoons vanilla extract
* Salt to taste

* 1 Tablespoon ground cinnamon

* 1 Tablespoon Brown Sugar

 

METHOD:::

*Preheat oven to 350F degrees. Line muffin tin with 12 cupcake liners. Set aside.
* In a medium bowl, mix together flour, baking powder, baking soda, and salt. Set aside.
* In a large microwave-safe bowl, melt butter in the microwave. Whisk in 1 cup of sugar - mixture will be gritty. Stir in egg, yogurt, milk, and vanilla extract until combined. Slowly mix in dry ingredients until no lumps remain. Batter will be thick.

* In a small bowl, mix the remaining 1/2 cup of sugar and 2 teaspoons of cinnamon together.  Set aside.

* Spoon 2 scant Tablespoons of cupcake batter into each cupcake liner.

 
* Top with 1 teaspoon of the cinnamon-sugar mixture.
* Top with 1 heaping Tablespoon of cupcake batter, until the cupcake tins are about 3/4 full. Some of the cinnamon-sugar filling from the center layer may peek through the top layer of batter.

*  Top each cupcake with 1 teaspoon more of the cinnamon-sugar.
* Bake the cupcakes for 19-21 minutes or until a toothpick inserted in the center comes out clean.

 
* Allow to cool completely before frosting.

For Frosting;
* Beat softened butter on medium speed with an electric or stand mixer.
* Beat for about 3 minutes until smooth and creamy.
* Add confectioners' sugar, cream, and vanilla extract with the mixer running. Increase to high speed and beat for 3 full minutes 
* Add more confectioners' sugar if frosting is too thin or more cream if the frosting is too thick. (Optional)
* Taste the frosting and add salt if frosting is too sweet (1/4 teaspoon).
* Remove half of the frosting from the mixing bowl and transfer to a smaller mixing bowl.  
* Add 1 Tablespoon of cinnamon and beat until combined, about 30 seconds to swirl the frosting.

* Spoon half cinnamon frosting into the piping bag and half vanilla frosting into the piping bag. (See below for a visual.)

* Pipe onto cupcakes as desired. 
* Simply frost the cupcakes with both the vanilla and cinnamon frostings.

* Sprinkle some Brown Sugar on frosting.

* Serve them or store them for later use too.

* Enjoy!

Happy Baking on these Halloween!!
 May every day of the New Year glow with good cheer and happiness for you and your family... Happy Diwali and a prosperous New Year....