Cinnamon Toast Crunch Rice Krispies Treats ~ Memorial Day Dessert

Memorial Day…5/29/17…a time set aside honoring America’s veteran lives lost serving their country. This day is commemorated around the country with ceremonies at memorials and at cemeteries remembering the sacrifices made by those who died while in the military.

I made Rice Krispies Treats using some Cinnamon Toast Crunch cereal in the mix.

For a patriotic theme for Memorial Day, I added red, white and blue sprinkles.

My inspiration for my version of Cinnamon Toast Crunch Rice Krispies Treats were obtained from two blogs listed below. Check out their fabulous blogs.

Cookies and Cups – Perfect Rice Krispie Treats

Once Upon A Chef – Golden Rice Krispies Treats

KITCHEN NOTES:
-Added red, white and blue sprinkles in the cereals. Next time will only add colored sprinkles on top of the dessert. The blue and red sprinkles tend to bleed into the dessert , thus producing an unpleasant hue to dessert.
-Mixed salt and vanilla extract in melted marshmallows before adding cereals.
-Added 1 teaspoon vanilla extract. Next time will add ½ teaspoon vanilla, or, maybe none at all.

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Cinnamon Toast Crunch Rice Krispies Treats

By Carmen Ortiz of Baking is my Zen

Yield: approximately 16 squares

INGREDIENTS:
5 tablespoons butter
2 10-ounce bags mini marshmallows
2 cups mini marshmallows
5 cups Rice Krispies cereal
1 cup Cinnamon Toast Crunch cereal, roughly crushed
½ teaspoon salt
1 teaspoon vanilla extract [optional: use ½ teaspoon or none at all]
1/2 cup Red, White & Blue Sprinkles – add to marshmallow cereal mixture -optional
1/2 cup Red, White & Blue Sprinkles – topping – optional

DIRECTIONS:
1) LIGHTLY SPRAY a 9 x 9 pan with cooking oil spray. Set aside.
2) ROUGHLY CRUSH 1 cup Cinnamon Toast Crunch cereal in a plastic bag. Set aside.
3) ADD RICE KRISPIES cereal in bowl.
4) ADD CRUSHED Cinnamon Toast Crunch cereal. Mix.
5) ADD SPRINKLES to cereals. Mix.
6) MELT BUTTER in a large pot over low heat. Stir.
7) ADD SALT AND VANILLA EXTRACT to melted butter. Stir.
8) ADD 2 [10-OUNCE] BAGS OF MINI MARSHMALLOWS to melted butter, stirring constantly.
9) REMOVE melted marshmallows from the heat.
10) STIR IN CEREAL. Coat cereal in marshmallow mixture. Use a folding motion to make mixing easier.
11) STIR IN 2 CUPS OF MINI MARSHMALLOWS. Fold into cereal mixture.
12) TRANSFER marshmallow cereal mixture into prepared pan.
13) PRESS CEREAL gently and evenly with a spatula. Don’t press too hard.
14) COOL completely for about 1 hour.
15) SEPARATE EDGES slightly from pan using a knife.
16) PLACE DESSERT on board.
17) CUT DESSERT into squares.
18) BEST SERVED same day.
19) STORAGE: Wrap tightly in plastic wrap.

RECIPE PHOTO TUTORIAL
By Carmen Ortiz Of Baking Is My Zen
CINNAMON TOAST CRUNCH RICE KRISPIES TREATS

DIRECTIONS:
LIGHTLY SPRAY a 9 x 9 pan with cooking oil spray. Set aside.

ROUGHLY CRUSH 1 cup Cinnamon Toast Crunch cereal in a plastic bag. Set aside.

ADD RICE KRISPIES cereal in bowl.

ADD CRUSHED Cinnamon Toast Crunch cereal. Mix.

ADD SPRINKLES to cereals. Mix.

MELT BUTTER in a large pot over low heat. Stir.

ADD SALT AND VANILLA EXTRACT to melted butter. Stir.

ADD 2 [10-OUNCE] BAGS OF MINI MARSHMALLOWS to melted butter, stirring constantly.

REMOVE melted marshmallows from the heat.

STIR IN CEREAL. Coat cereal in marshmallow mixture. Use a folding motion to make mixing easier.

STIR IN 2 CUPS OF MINI MARSHMALLOWS. Fold into cereal mixture.

TRANSFER marshmallow cereal mixture into prepared pan.

PRESS CEREAL gently and evenly with a spatula. Don’t press too hard.
COOL completely for about 1 hour.

SEPARATE EDGES slightly from pan using a knife.

PLACE DESSERT on board.

CUT DESSERT into squares.

BEST SERVED same day.
STORAGE: Wrap tightly in plastic wrap.

“The willingness of America’s Veterans to sacrifice for our country has earned them our lasting gratitude” ~ Jeff Miller

~ Carmen
Baking is my Zen
…sweet nibbles for the soul

For savory dishes, visit my other blog, sometimes SAVORY.

Photography by Carmen Ortiz.
~All Rights Reserved.
Not to be used without permission.

Buttermilk Biscuits served with Butter & Strawberry Jam

Busy month…rushing to post this…let’s get right to it.

BUTTERMILK BISCUITS

Served with Butter & Strawberry Jam
By Carmen Ortiz of Baking is my Zen

3 cups all-purpose flour, plus more for dusting
2 tablespoons plus 2 teaspoons baking powder
1 tablespoon granulated sugar
1 1/2 teaspoons kosher salt
1/2 teaspoon baking soda
2 sticks (1/2 pound) cold unsalted butter, grated and chilled
1 1/2 cups cold buttermilk

Yield: about 8 3.5-inch biscuits

DIRECTIONS:
1. Preheat the oven to 450 Degrees Fahrenheit.
2. Add the flour, baking powder, sugar, salt, and baking soda in a bowl. Combine ingredients.
3. Add the very cold, grated, butter in flour mixture. Mix gently with pastry cutter.
4. Make a well in the center of the bowl.
5. Pour the cold buttermilk in center. Stir in a folding motion until combined. Dough will have dry patches, but that’s ok.
6. Turn dough out onto a lightly floured surface.
7. Bring dough pieces together. Using your hands, gently, shape in a rectangle shape. Add a little flour on top if needed.
8. Fold dough crosswise into thirds…as if folding a piece of paper to fit into an envelope.
9. Reshape dough into a 1/2 inch to 1 inch thick rectangle. [select your preference as to thickness]
10. Again, Fold dough crosswise into thirds…as if folding a piece of paper to fit into an envelope.
11. Reshape dough into a 1/2 inch and up to 1 inch thick rectangle. [I prefer large, thick biscuits]
12. Using a 3.5 inch cookie cutter, cut dough into rounds.
13. Place biscuits in an ungreased baking sheet, about 1 inch apart.
14. Bake until light golden brown, about 16-18 minutes.
15. Remove biscuits from pan. Place on cooling rack.
16. Serve biscuits warm with butter and jam.

Source: The Hungry Hutch

RECIPE PHOTO TUTORIAL
By Carmen Ortiz Of Baking Is My Zen
BUTTERMILK BISCUITS

Preheat the oven to 450 Degrees Fahrenheit.
Add the flour, baking powder, sugar, salt, and baking soda in a bowl.

Combine ingredients.

Add the very cold, grated, butter in flour mixture. Mix gently with pastry cutter.

Make a well in the center of the bowl.

Pour the cold buttermilk in center. Stir in a folding motion until combined.

Dough will have dry patches, but that’s ok.

Turn dough out onto a lightly floured surface.

Bring dough pieces together. Using your hands, gently, shape in a rectangle shape. Add a little flour on top if needed.
Fold dough crosswise into thirds…as if folding a piece of paper to fit into an envelope.

Reshape dough into a 1/2 inch to 1 inch thick rectangle. [select your preference as to thickness]
Again, Fold dough crosswise into thirds…as if folding a piece of paper to fit into an envelope.
Reshape dough into a 1/2 inch and up to 1 inch thick rectangle. [I prefer large, thick biscuits]
Using a 3.5 inch cookie cutter, cut dough into rounds.

Place biscuits in an ungreased baking sheet, about 1 inch apart.

Bake until light golden brown, about 16-18 minutes.

Remove biscuits from pan. Place on cooling rack.

Serve biscuits warm with butter and jam.

~ Carmen

Baking is my Zen
…sweet nibbles for the soul

For savory dishes, visit my other blog, sometimes SAVORY.

Photography by Carmen Ortiz.
~All Rights Reserved.
Not to be used without permission.