Hello, hi, it’s been a hot minute since I’ve posted here! I hope you all are staying safe and well during this crazy, confusing time. A lot of you are baking bread and making sourdough starters, which is certainly a bright spot amongst all the madness. As the days start to meld together, the rising and falling of my own starter provides a comforting rhythm to the days.
I’ve been baking a lot, though in smaller batches since I can’t give away extras as easily any more. Banana bread and brownies always, plus a lot of new recipes for my cookbook.
Sorry, I buried the lede there — I’m working on a baking cookbook! I can’t share too many details right now, except to say it’s a collection of 60+ recipes from cookies to cakes to yeasted and sourdough breads to pastries. It’s been a wild ride (I didn’t expect finding butter and eggs to be one of the challenges I’d face, but there you go) and I’ve questioned my sanity more than a few times. But now that the first draft of my manuscript is almost finished I’m starting to feel excited! There’s still a lot of work to do, but I can’t wait to see it all come together in the coming months.
I wanted to share a recipe for some funfetti rice krispie treats that I made a couple months back (pre-social distancing…) for a bake sale. These are a colorful variation of my brown butter rice krispie treats, and they never fail to put a smile on my face. If you want to add a sweet-salty kick you could sub some (or all) of the rice krispies with lightly crushed Ruffles potato chips. SO GOOD.
Funfetti Rice Krispie Treats
Makes one 8×8 or 9×9 pan
113g / 8 Tbsp unsalted butter
400g / 10 cups mini marshmallows, divided
1/2 teaspoon coarse kosher or sea salt
1 tsp vanilla extract (use artificial if you want to emphasize the funfetti flavor)
160g / 6 cups crispy rice cereal, such as Rice Krispies (about half a 12-ounce box)
40g / 1/4 c rainbow sprinkles, plus more for the top
Line an 8×8 or 9×9 pan with foil. Lightly butter or oil the foil for easy removal. Measure out all your ingredients — this is a quick and simple recipe, but once you start, you do need to move quickly!
In a large pot over medium-low heat, brown the butter. Place the cubed butter in a large, light-colored pot over low-medium heat. Once the butter has melted, turn the heat up to medium-high. Stir frequently with a heatproof spatula, scraping the sides and bottom of the pan as needed. The butter will crackle, foam, turn clear gold, then finally start browning. It’s done when the crackling subsides and you smell toasted nuts.
When the butter has browned, immediately take the pan off the heat and add the salt, vanilla, and 8 cups of marshmallows. Stir constantly until the marshmallows are melted and you have a smooth mixture. If the residual heat from the butter isn’t enough to melt the marshmallows completely, turn the heat back to low.
Add the cereal and stir until evenly coated with the marshmallow mixture. Stir in the remaining two cups of mini marshmallows, followed by the 1/4 c rainbow sprinkles. Don’t overmix once you add the sprinkles or the colors will bleed.
Immediately scrape the mixture into the prepared pan and, using a greased silicone spatula or a piece of greased parchment/wax paper, press it firmly into an even layer. Garnish with extra sprinkles. Let cool completely at room temperature before cutting into squares.
Store in an airtight container and eat within 3 days. I’ve heard you can refrigerate or freeze them, well wrapped, for longer storage, though they haven’t lasted long enough around here for me to test that.
One of the questions I get most often is, “How do you find time to bake?” I’ll admit, it can be a bit of a juggling act. Since starting this blog, we’ve gone from zero to three children, ages 4 and under. Baking projects that I used to finish in an evening are now slo-o-o-o-wly pieced together over the course of several days. I could write a book about it, but thankfully, I don’t have to — Michelle Lopez’s new cookbook, Weeknight Baking will teach you everything you need to know about baking to fit your schedule.
I received Michelle’s book as a literal birth day present — it arrived the same day our third child, Isabelle, did! Weeknight Baking was actually the perfect cookbook to help ease me into the new reality of baking with another tiny human around, because each recipe is either quick to make OR broken down into 15-to-30 minute tasks that you can piece together over a few days. And, as my family will attest, the recipes are delicious! So far, we’ve easily polished off a pan of her cheesecake bars and a batch of these oatmeal cookies.
I have always been partial to a good old fashioned oatmeal cookie, and I’m delighted to add this recipe to our rotation. These babies take about half an hour from start to finish — no chilling required! I made a couple small changes — first, I used sifted spelt flour instead of all purpose; and second, I popped a mini pretzel on each cookie (before baking) because I’m all about that salty-sweet combo. Feel free to go traditional with just raisins, or play around with the mix-ins — Michelle gives several fantastic sounding options. Whatever you do, make these cookies! And congrats, Michelle, on your new book!
1 recipe Oatmeal Cookie Mix-In of your choice (I used raisins and mini pretzels)
1 1/4 c (5.65 oz) all-purpose flour (I used sifted spelt)
1 1/2 tsp ground cinnamon
1 1/2 tsp baking soda
3/4 tsp kosher salt
2/3 c (5 oz) tightly packed dark brown sugar (I used light)
1/3 c (2.35 oz) granulated sugar
3/4 c (6 oz) unsalted butter, at room temperature
1 large egg
1 1/2 tsp pure vanilla extract
1 3/4 c (6.15 oz) old-fashioned rolled oats
Oatmeal cookie mix-ins
Classic oatmeal raisin: 1 c (5.5 oz) raisins
Oatmeal chocolate chip: 8 oz dark chocolate (at least 70% cocoa), from whole feves or a high-quality chocolate bar, chopped into 1/2-to-1-inch pieces
Oatmeal, Cranberry, and White Chocolate: 1 c (6 oz) dried cranberries and 3 oz white chocolate, from whole feves or a high-quality chocolate bar, chopped into 1/2-to-1-inch pieces
Oatmeal, cherry, and pistachio: 1 c (5 oz) dried cherries and 1/2 c (2.5 oz) shelled pistachios
Oatmeal and crystallized ginger: 1/2 c (3.5 oz) crystallized ginger, chopped into 1/4-to-1/2-inch pieces
Position a rack in the center of the oven and preheat the oven to 350F. Line two half-sheet pans with parchment paper.
Place the mix-in of your choice in a shallow bowl and toss to combine.
In a medium bowl, whisk together the flour, cinnamon, baking soda, and salt.
In the bowl of a stand mixer fitted with the paddle attachment, combine the sugars and butter. Beat on medium-high until light, fluffy, and doubled in volume, 2-3 minutes, using a rubber spatula to scrape down the bottom and sides of the bowl as necessary. Reduce the mixer to low, add the egg and vanilla, and beat until combined. Scrape down bottom and sides of the bowl. With the mixer on low, gradually add the dry ingredients and beat until just combined. Add the oats all at once and beat on low until combined, scraping down the bottom and sides of the bowl as needed to fully incorporate oats. Add the mix-in all at once and beat on medium-low until the mix-in is evenly distributed throughout, about 1 minute.
Use a 3-tablespoon cookie dough scoop to portion the cookie dough into 20 balls (about 45 g each, but may vary depending on mix-ins), placing them at least 3 inches apart on the prepared sheet pans. Bake one pan at a time for 15 minutes, or until the edges have set but the centers are still gooey. Cool the cookies on the pan on a wire rack for 20 minutes, or until the edges and bottoms of the cookies have set and feel firm to the touch. Repeat with the remaining cookie dough (or freeze it to bake later). Serve warm or at room temperature. The cookies can be stored in an airtight container or zip-top bag at room temperature for up to 3 days.