Coffee, Coffee, Coffee! {Recipe}

First off, let me apologize for not writing anything for a long(ish) time. I have been busy with school and work and, well, have used my time to focus on other things (such as playing a certain game on Facebook) when I should have been editing photos and posting on here. So so sorry. Really. I love writing blog posts and everything, and sharing fun things with you. AND I am sorry I have not posted a recipe on here in an even longer time. So here’s just a few to get things rolling.

As you may already know, I like doing things in more than one way. This time around, I used coffee in three different recipes. For starters, I tried making coffee ice cream, but that turned out to be less than desirable.

The next recipe I tried was this Hot Fudge Pudding Cake, from Delish. Instead of making one large cake, I made cupcakes, which were good, but a bit sticky. I called them muddy cupcakes because they were so moist and soaked through with coffee.

The third recipe I tried was a version of rice krispies that involved chocolate and coffee, among other things. It had been years since I made anything in the rice krispie treat realm.

Anyway, my treats do not look as dark/chocolatey as the pictures shown on Shutterbean, but are just as tasty. Also, I did not add dried cherries or extra ‘mallows, as the recipe calls for. I figured it was chock-full of stuff as it was. Feel free to change up the mix-ins as desired.

Coffee Chocolate Marshmallow Krispies

from Shutterbean!

makes 12

recipe adapted slightly from Christina Tosi of Milk Bar via Rachael Ray Magazine

  • 1 stick salted butter
  • 2 bags (10 oz. each) mini marshmallows
  • 5 cups crispied rice cereal
  • 2 cups salted roasted almonds, coarsely chopped
  • 1 1/2 cups dried cherries, chopped
  • 2 teaspoons ground coffee (not instant)
  • 1/4 teaspoon coarse salt
  • 1 cup semi-sweet chocolate chips
  • cooking spray

Line a 9 inch square baking dish with foil and spray lightly with cooking spray. In a 10-12 quart pot, melt the butter over medium low heat. Add 10 cups mini marshmallows and cook, stirring occasionally, until melted and smooth, about 5 minutes; remove the pot from the heat.

Using a wet spoon or spatula, fold in the rice cereal. Sprinkle in the almonds, cherries, ground coffee & salt; fold quickly to distribute. Sprinkle in the chocolate chips and remaining mini marshmallows; fold gently to distribute.

Spoon mixture into the prepared baking dish. Using slightly damp hands or a wet spatula, press into an even layer. Let cool completely and cut into square to serve.

National Fudge Day

It’s that time of the year again! National Fudge Day! What? You’ve never heard of it? I hadn’t heard of most of the food days until I started in on Twitter and started following other “foodies” and food bloggers. There are National Food Days and Food Months for every day and every month! Most are dessert related, but some are about healthier foods. For example, tomorrow is Eat All Of Your Veggies Day. But, that’s tomorrow, and this is today. Then again, today is yesterday’s tomorrow. Wait, what? Anyway, let’s talk about fudge. I am not really a big fan of fudge, it being so rich and all. I do remember one bus ride back to school from a field trip, (I think it was fifth grade, to Sturbridge Village, in Massachusetts, where they have people dressed up in Colonial times wearing clothes from that time and acting like they were in that time period still.) with a box of fudge, somewhat melted from the hot day, while everyone else on the bus was sucking on their rock candy. Really. They had rock candy from the Colonial times. Weird, I know. I remember being impressed by how the fudge was made right there in the “Ye Olde Candy Shop” (that may be just a made up name for the candy shop that was there-my memory of the trip is a bit fuzzy.) It was good, but not so good that I needed much of it but I did try to make some myself. And failed. This attempt was before culinary school. After culinary school, I was more careful, and the fudge turned out okay. It was smooth-ish. There were some grainy bits, but at least it was still edible. And that’s my story about fudge. Remember to eat your veggies tomorrow!

Mini-Marshmallow Fudge

I am sorry I have been too busy this month to bake & blog. I even made this fudge in the microwave because I had very little time to make it, and because the recipe says so. 🙂 Definitely use a big bowl for this so as to avoid a sticky mess.

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