In preparation for New Years I'm trying to make a few things ahead that I can put in the freezer and pull out New Year's day. One of my colleagues brought in a few dessert balls that inspired these little desserts. Fortunate or unfortunate, I'm not quite sure, I didn't read the direction prior to making I just did what I thought. Turns out her dessert wasn't rice krispies with marshmallows at all. These turned out really good so maybe this is one of those times when a mistake leads to a good discovery. I made two different kinds: berry and chocolate.
Berry Rice Krispie Balls 1 package of large marshmallows 3 tbsp butter 6 cups of rice krispie cereal 1/2 blackberry jam 1 12 ou package of white chocolate 3 tbsp canola oil
In a pan, melt the butter. Once the butter is melted, add the marshmallows and jam. Heat on low heat stirring often to incorporate the marshmallows and the jam. When the marshmallows are completely melted add the rice krispies and stir to thoroughly coat the cereal. Line a baking sheet with wax paper or parchment paper. Pour the mixture on the paper and spread out. Refrigerate for about 1/2 hour until firm.
In a small bowl combine the white chocolate chips and 2 tbsp of canola oil. Microwave for about 30 seconds, stir, and microwave for another 30 seconds. Remove from the microwave and stir until smooth.
Once the krispie mixture has become firm, coat your hands in canola oil to prevent sticking while you make the balls. Make 1" balls until you've used all the krispie mixture. Pour a small spoonful of white chocolate over each. Place the balls back in the refrigerator to allow the white chocolate to firm up.
Chocolate Krispie Balls Follow the ingredients and directions above, omit the jam and use semisweet chocolate chips instead of white chocolate.
Food is so intriguing. I’ve always loved to cook whether it’s casual and simple or complicated and elegant. After living in the Midwestern United States all my life I find myself jumping between All-American foods and foods from other cultures. There is definitely a sense of comfort with cooking and enjoying food that I’ve grown up with.
I have a voracious curiosity to learn about all cultures, especially the Middle East/Mediterranean, Indian, Chinese, Vietnamese, and Thai foods. I’ve learned that a simple curry dish or an Asian dumpling can transform your mood and be just as much of a comfort food as the foods you’ve known you’re whole life.
It is fascinating to me how each culture has such a diversity of ingredients, and when used with different combinations and cooking techniques you can easily transform the same few ingredients into a multitude of dishes. The unfamiliar, the diverse ingredients and techniques, can be intimidating to many people. I’ve created this blog to chronicle and share my explorations in the kitchen so that hopefully you will want to start experimenting in your kitchen.