Strawberry Cheesecake Rice Crispy Treats

Strawberry Cheesecake Rice Crispy Treats

Last week I posted a new recipe for homemade Cheesecake Marshmallows, and I wanted to share the recipe of how I used the mallows because the flavor is so unique.

The recipe for the cheesecake flavored marshmallows can be found here.

I created this recipe some time ago. I started with strawberry Rice Krispie treats that I created for my nieces and nephews. To make simple strawberry flavored Rice Krispie treats, all you have to do is use plain marshmallows in lieu of these cheesecake flavored ones.
The natural progression for strawberry cheesecake Rice Krispie treats came when I decided to attempt to make my very own homemade marshmallows.

Like most recipes, it is simple to make your own flavor or version by switching out some of the ingredients. You can create or use any flavor marshmallow you like, and the same goes for the freeze dried fruit. Make banana flavored Rice Krispie treats by using freeze dried bananas. Or even thrown in some vanilla wafers to make banana pudding Rice Krispie treats. Maybe that will be my next recipe to post.

The good news is that this recipe is extremely simple, so any level of cook can make it. It is also a really great recipe to make with your kids. I hope it inspires you to come up with your very own uniquely flavored Rice Krispie treats.

Three finished treats stacked high on a plate

Strawberry Cheesecake Rice Crispy Treats

A stack of pink rice crispy treats

Ingredients

  • 6 Cups of Rice Crispy Cereal
  • 2 Tablespoons of Butter
  • 10 Ounces of Cheesecake Flavored Marshmallows
  • 1/2 Ounce of Freeze Dried Strawberries

Instructions

  1. Prepare a 9x9 baking pan, or size of your choosing by spraying it with cooking spray. Set aside.
  2. Pulverize the freeze dried strawberries with a food processor. Once strawberries are a fine powder, place the powder in a large mixing bowl.
  3. Pour the cereal into the same mixing bowl, and mix together the strawberry powder and cereal. Set aside.
  4. In a small sauce pan, heat butter and marshmallows over medium heat. Stir with a rubber spatula until the butter and marshmallows are fully melted and combined.
  5. Pour marshmallow mixture over the cereal mixture and mix until fully combined.
  6. Pour the finished mixture into your prepared baking pan, spreading until even on top.
  7. Allow the treats to set up for at least one hour before slicing and serving.,
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https://epicuropedia.com/2019/04/03/strawberry-cheesecake-rice-crispy-treats/

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Spicy Kitchen Sink Cookies

Spicy Kitchen Sink Cookies

The concept of a kitchen sink cookie is simple: you put everything in but the kitchen sink. It is one of those recipes that works with almost anything and everything you have in your baking pantry. This means it is a great recipe to keep in your pocket when a baking emergency comes up, i.e an impromptu party or impromptu house guests.

For my version of kitchen sink cookies I use a combination that I find is well balanced, salty, sweet, and spicy. For salt I throw in pretzels and kettle cooked chips, kettle cooked so they retain their crunchiness. The sweet comes from butterscotch and chocolate chips. Finally, the spicy from some chipotle roasted peanuts.

If you do not have spicy peanuts you can throw red pepper into the cookie mix, roast your own peanuts in a spice mixture, or simply use plain peanuts.

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The cookie base for the recipe is heavy in brown sugar and butter, which results a gooier more buttery cookie. In my book, the ultimate cookie is one that is cooked on the outside and still gooey on the center. The trick to a perfect texture is twofold, chilling the butter before baking and under baking the cookie. I take the cookies out of the oven when the edges just start to brown then I let them cool on the cookie sheet.

Chilling your cookie dough before baking it prevents the butter from spreading too much during baking. If the butter spreads too much the finished cookies will be thin and not thick and tender.

This recipe would also be delicious as a chocolate chip cookie using only chocolate chips as the add-in. And of course, I recommend a large glass of ice cold milk to accompany your fresh out of the oven warm cookies.

This cookie may be the strangest, most delicious, and well balanced cookie I have ever eaten.

For more tips on cookie making, see this post.

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Spicy Kitchen Sink Cookies

A stack of baked cookies next to a glass of milk

Ingredients

  • 2 Sticks of Butter, softened
  • 1/2 Cup of Brown Sugar
  • 1/4 Cup of Sugar
  • 2 1/2 Cups of All Purpose Flour
  • 1 Tablespoon of Vanilla Extract
  • 2 Large Eggs
  • 1 Egg Yolk
  • 1/2 Teaspoon of Baking Powder
  • 1/4 Teaspoon of Salt
  • 1/2 Cup of Chocolate Chips
  • 1/2 Cup of Butterscotch Chips
  • 1 Cup of Kettle Cooked Chips
  • 1/2 Cup of Pretzels, crushed
  • 1/2 Cup of Spicy Peanuts

Instructions

  1. With your stand mixer on medium speed, cream together your sugars and softened butter. Mix until well combined.
  2. Next add in the eggs and egg yolk. Pour in eggs one at a time, mixing until well combined.
  3. Add in the vanilla extract, mixing until well combined.
  4. In a bowl combine the flour, salt, and baking powder.
  5. Pour the flour mixture into mixing bowl a little at a time. Continue to mix cookie dough until fully combined.
  6. Once cookie mixture is fully mixed, add in the chocolate chips, butterscotch chips, pretzels, chips, and peanuts.
  7. Mix the cookie dough over low speed until the add-ins are broken up and well distributed. This should take no more than 1 minute.
  8. Cover the cookie mixture well and place in the fridge to chill for 30 minutes. This will prevent too much spreading.
  9. While the cookie dough chills, preheat your oven to 350 degrees Fairenhiet.
  10. Prepare each cookie sheet with a layer of parchment paper.
  11. Bake the cookies for 10 minutes, or until lightly golden on the edges. If you are baking more than one cookie sheet at a time, it will take approximately 15 minutes for the cookies to bake.
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https://epicuropedia.com/2019/02/12/spicy-kitchen-sink-cookies/

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Prosciutto & Manchego Cheese Crackers

Prosciutto & Manchego Cheese Crackers

Nutty, salty, crunchy, cheesy crackers—what could be better? I absolutely adore this recipe. It is easy yet a show stopper.

On top of that, this recipe is my take on a southern classic: cheese straws. As a southern girl, my go to cooking style is just that. When I get the opportunity I jump at the chance to revamp a classic southern recipe.

Every true southerner has been to a party or shower and sampled some homemade cheese straws. They are nutty, spicy (because of the use of red pepper), baked crunchy little cheese treats. Like sweet tea, cucumber sandwiches, or deviled eggs, you will can usually find cheese straw on the table of a party that is below the mason Dixon.

A stack of square baked manchego cheese crackers

Although I could not find any reliable sources on the true origins of this southern delicacy, I can tell you the idea behind them (at least in my not-so-expert opinion). The base recipe is a simple, half biscuit-like mixture and half shredded cheddar cheese. You pipe out the cheese mixture onto a sheet pan and bake them until nice and crispy.

Since you use shredded cheese, it is very easy to swap out cheddar with any comparable semi-hard cheese. To make my version a bit more fancy (cue my favorite Reba song), I swapped out the cheddar for Spanish Manchego cheese. Manchego is close to the top of my list of favorite cheeses.

A jar of manchego cheese crackers filled with cripsy proscuitto ham

I wanted to take the flavors a little further and balance the cheese flavor, so I crisped up some prosciutto and tossed it into the mix. You do not have to toss ham in, you can keep the prosciutto soft and serve it on the plate with the cheese crackers. I also thought a note of sweetness would be nice, so I plopped a jar of fig jam next to the platter.

The result, a slightly updated classic that everyone at the party I attended loved just as much (if not more) than the tried and true original version.

As with most of my recipes, this one is interchangeable. You can use any semi-hard cheese, toss in something extra, pair the finished crackers with any cured meat, and use any type of jam you would like. Challenge yourself and see if you can come up with your own winning flavor combination.

A slate tray of two types of manchego cheese crackers and proscuitto ham

Prosciutto & Manchego Cheese Crackers

A manchego cheese cracker topped with fig jam

Ingredients

  • 1 ½ Cups of All Purpose Flour
  • 1/2 Pound of Manchego Cheese, cut into small cubes
  • 1 Teaspoon Salt
  • ¼ Teaspoon Cayenne Pepper, also known as red pepper
  • ¼ Teaspoon Smoked Paprika
  • 1 Stick of Unsalted Butter, softened
  • Optional: 4 Ounces of Good Prosciutto Ham

Instructions

  1. For the plain cheese straws:
  2. In a food processor, pulse the dry ingredients until combined.
  3. Next add the cheese and butter. Process until dough becomes smooth and has the texture similar to Play-Doh.
  4. Cover the bowl of dough with plastic wrap and allow it to rest for 20 minutes.
  5. After the dough has rested, pack it into piping bag fitted with a medium star shaped tip.
  6. Pipe long ribbons of dough across a baking sheet lined with parchment paper. You want the ribbons to sit approximately an inch apart.
  7. Next, cut the ribbons into six-inch lengths.
  8. Repeat with remaining dough. If you do not have enough sheet pans, you can bake and then fill the pan again until all of the dough is baked.
  9. Bake for about 13 minutes or until the edges just begin to brown.
  10. Let the crackers cool before serving.
  11. Optional: Serve on a tray with fresh prosciutto on the side and a jar of fig jam.
  12. For the variation with prosciutto inside of the cracker:
  13. In a small pan, over medium heat, crisp your prosciutto ham.
  14. Once the ham is crispy like a piece of bacon, remove it from the pan and drain on a plate of paper towels. Allow the ham to cool while you prepare your dough.
  15. Prepare your dough according the directions above. Stopping at step 3 above.
  16. Crumble you crispy prosciutto, and fold into the dough with a large spoon.
  17. Once the ham is evenly distributed, pick up at step 4 above. Cover the dough and allow to rest.
  18. Since there is ham in this dough, you will not be able to pipe it.
  19. Form the dough into a ball on a lightly floured surface.
  20. With a floured rolling pin, roll out the dough until approximately 1/4 inch in thickness.
  21. Slice the dough into the desired shape, I recommend squares or squared strips like pictured above.
  22. Bake the cookies according to the directions above.
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https://epicuropedia.com/2019/01/19/prosciutto-manchego-cheese-crackers/

Jerusalem Bagels with Burnt Honey Cream Cheese

Jerusalem Bagels with Burnt Honey Cream Cheese

Savory, nutty homemade Jerusalem bagels and a side of decadent, condensed burnt honey creamed cheese–it’s a baking recipe that I know everyone will love.

I am super ecstatic about this post and sharing a recipe that I will be adding to my list of rotating go-tos. As someone who constantly cooks, I can state with confidence, on behalf of all of the home cooks out there, it is rare that you find a recipe that is both easy and a show stopper.

The recipe makes Jerusalem bagels, which are different from a normal bagel due to the lack of boiling. Even though the bagels are not boiled, the flavor is still amazing. They taste reminiscent of a bagel/pretzel hybrid. By forgoing the step of boiling, you are saving on time and work, hence making the process a lot easier.

I recommend you eat these warm out of the oven or warm them up if you are eating them at a later time. They go with just about anything, hummus, cream cheese, cheese, etc.

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I wanted something sweet yet unique, so spruced up some cream cheese by making burnt honey. The process of “burning” honey is simply caramelizing it a bit, to give it a deeper more condensed flavor. A quick warning–once you eat honey like this you will never go back.

As for the topping, I glazed them with honey to add a bit of sweetness and keep with the honey theme and a sprinkling of sesame seeds to add nuttiness. The recipe is extremely versatile, serving as a great base for any topping or mix-in. In the future, I will be posting many more versions of Jerusalem Bagels.

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Jerusalem Bagels with Burnt Honey Cream Cheese

Yield: 6

Ingredients

  • Bagel Ingredients:
  • 1 Tablespoon of Quick Acting Yeast
  • 1 1/2 Cups of Milk, warm but not higher than 100 degrees Fahrenheit
  • 4 1/2 Cups of All Purpose Flour
  • 2 Teaspoons of Sugar
  • 2 Teaspoons of Salt
  • 1 Teaspoon of Baking Powder
  • Olive Oil
  • 4 Tablespoons of Honey
  • Sesame Seeds for Topping
  • Burnt Honey Cream Cheese Ingredients:
  • 1 Block of Creamed Cheese, softened
  • 1/2 Cup of Honey

Instructions

  1. First make your burnt honey creamed cheese. Pour your honey into a small saucepan and heat over medium heat.
  2. Cook the honey for about 10 minutes, until it turns a light amber color and thickens slightly. The honey will foam as it cooks, that is okay.
  3. Once reduced, set aside to let the honey cool completely.
  4. In a small mixing bowl, combine your burnt honey and creamed cheese. Stir to desired combination, swirled or fully mixed.
  5. Place mixture in a sealable container and place in the fridge until ready to serve.
  6. Begin making your bagels by blooming your yeast in the warm milk, allowing to sit for about 5 minutes.
  7. In a stand mixer or large mixing bowl, mix together your flour, baking powders, sugar.
  8. Pour in your bloomed yeast and milk, then mix until combined. Lastly mix in your salt as to not kill the yeast.
  9. Add your dough hook to your stand mixer, and kneed the mixture on medium for five minutes. A soft pliable dough should form. If the dough looks dry, add more milk as needed.
  10. After the dough has been kneaded, remove the dough from the mixer and rub on a light amount of olive oil.
  11. Place coated dough in a large oiled bowl, cover tightly. Allow to rise for at least one hour, or until it has doubled in size.
  12. Once the dough has risen, preheat your oven to 450 degrees Fahrenheit. Prepare two sheet pans by lining them with slip mats or greased parchment paper.
  13. Gently remove the dough from the bowl, and section the dough into six even pieces.
  14. On a lightly floured surface, roll each section of dough into a log that is about 12 inches long. Attach the ends together to create an oblong circle. Gently place on the prepared sheet pan.
  15. After the bagels are prepared, allow them to rest for 15 minutes.
  16. Before baking, slather each bagel with honey and a sprinkling of sesame seeds.
  17. Bake for 10 - 15 minutes, or until a golden color and cooked through.
  18. Serve with burnt honey creamed cheese.
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https://epicuropedia.com/2018/08/24/jerusalem-bagels-burnt-honey/