I’m going to call these “adult” rice krispies squares…. yes, indeed, I did actually put bourbon in these, and while I don’t think that you could get drunk off them, they are definitely addictive and delicious. In case the “Easter Bunny” is having a bad day, these might make it just a little bit better. The “Peep-influences” Sprinkles just add to the equation.
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Cookies
Spring has sprung and Easter is right around the corner, so I thought I would make some Easter-like treats. Up first: these Lemon Sandwich Cookies with Raspberry Cream Filling. Light, a wee bit tart and overall delicious. I am not about the colors usually, but I had leftover sanding sugar from Christmas in a multi-color pack, so I used some of that too. It’s totally optional, as is the cookie-stamp, but it does make them more interesting looking, I think.
I seem to be the queen of finding random ingredients, and this week is no different. Have you ever heard of Banana JAM? I had no idea that you could make jam out of bananas, but you can and it’s pretty darn good. I had to buy a jar when I saw it in the shops and decided to make these here Monkey Pie Bars — Banana Coconut Crumble Bars. Amazingly rich banana flavor and toasted coconut. Perfect “tropical” flavors to warm up this cold March morning.
These are Almond Butter Cinnamon Chip Mini Cookies. A cookie will easily fit in the palm of my hand (like literally the palm part, not touching my fingers). They are wheat free / gluten free, butter free and despite taking all that fun stuff out, taste really yummy. Full of cinnamon and almond. They can also be made with mini chocolate or mini white chocolate chips.
I think Pears are woefully underrated. Apple Pies, peach cobbler, but less often do you find pears in the dessert spectrum. Well, the other day, I came across some Caramel Cardamom Honey Spread and thought it matched well with pears, so I decided to make some of my usual crumble bars. Success! These are great and I will definitely make them again.