In November, I made Trix Marshmallow Treats for a bake sale at my oldest son’s school. They turned out so cute, especially when individually wrapped and tied with colorful curling ribbon. They also sold well. They are a fun and colorful variation of Rice Krispies Treats.
Trix Marshmallow Treats
1 10 ounce bag mini marshmallows
1/4 cup butter
10.7 ounce box Trix cereal
Melt the marshmallows and butter together in a large sauce pan over low heat. Add the entire box of Trix and mix well. Pour into a greased 9 X 13″ pan and spread the mixture out evenly with your hands. I spray my hands with a little bit of cooking spray to help keep the mixture from sticking. Cut into squares with a sharp knife.
I am continuing to experiment with coconut flour. These gluten-free and grain-free brownies using coconut flour were a big hit in our family. They are pretty terrific. I bet most people would not be able to tell these were gluten-free. Quite impressive.
Gluten-Free Coconut Flour Brownies
1/3 cup butter (or non-dairy alternative)
6 eggs (or equivalent substitute)
1 cup coconut sugar (or sugar)
1 teaspoon vanilla
1/2 cup cocoa powder
1/2 cup coconut flour
1 cup chocolate chips
Preheat oven to 350 degrees F.
Butter a 8 X 8 baking pan (or spray with cooking spray) and set aside.
Melt butter in a saucepan over low heat or in a bowl in the microwave. Set aside and let cool.
In a separate bowl, mix the eggs, sugar, and vanilla with a whisk. Whisk in the cocoa powder and then add the melted butter. Stir in the coconut flour and mix until the batter is no longer lumpy. Add the chocolate chips. Pour into the prepared baking pan and bake at 350 degrees for 30 to 35 minutes.
Allow brownies to cool before cutting into squares.
Adapted from the recipe on the package of Let’s Do Organics Organic Coconut Flour
From September 16, 2005: i’ve been searching for things to make to pack in my son’s (a very, very, very, picky eater) lunch. i made these today. well, my son wouldn’t eat them, but my hubby and i thought they were pretty yummy. these granola bars are crispy (not chewy), just the way i like them.
as always, i made a few changes to this recipe. i just realized now that i totally forgot to put in the almonds (dang, those would have been good). i added about 3 tablespoons of ground flax seed at the time i combined the sugar mixture with the toasted oats mixture. i also added 1/2 cup of chocolate chips (instead of dried fruit) and they got all melted and so i ended up with chocolate granola bars. i have no complaints, though. : ) next time i will try them without the chocolate chips and add dried cherries instead.
Makes 16 (2-inch) squares.
8 oz. old-fashioned rolled oats
1 1/2 oz. raw sunflower seeds
3 oz. sliced almonds
1 1/2 oz. wheat germ
6 oz. honey
1 3/4 oz. dark brown sugar
1 oz. unsalted butter
2 tsp. vanilla extract
1/2 tsp. kosher salt
6 1/2 oz. dried fruit
Butter 9×9-inch glass baking dish; set aside. Heat oven to 350 degrees. Spread oats (about 2 cups), sunflower seeds (about 1/2 cup), almonds (about 1 cup) and wheat germ (about 1/2 cup) onto half-sheet pan. Place in oven and toast 15 minutes, stirring occasionally. Meanwhile, in medium saucepan, combine honey (about 1/2 cup), brown sugar, butter, vanilla extract and salt. Cook until brown sugar (about 1/4 cup packed) has dissolved completely. Once oat mixture is done, remove it from oven; reduce heat to 300 degrees. Immediately add oat mixture to liquid mixture, add chopped dried fruit (any combination of apricots, cherries or blueberries); stir to combine. Turn mixture out into prepared baking dish and press down, evenly distributing mixture in dish; bake 25 minutes. Remove from oven; allow to cool completely. Cut into squares and store in airtight container for up to 1 week.
Recipe Source: Food Network’s “Good Eats” and Alton Brown.