I’ve been meaning to make these Cocoa Krispies Bar Mummies for a couple of years now, but somehow Halloween has rolled around and either I’ve forgotten or I was already working on the Cookies and didn’t have time to run to the shops for the ingredients. But here we are: meltingly soft cocoa krispies bars (the trick is adding a bit of condensed milk) with white chocolate coating, cute little eyeballs.
Back in 2013, I made these little Sugar Cookie Kiss “Acorns” and somehow was reminded of that over the weekend, so I updated the recipe and here we go again. It’s a simple, and not too time consuming way to make little treats for autumn and might be cute for Thanksgiving or Friendsgiving. I used the Hershey’s Special Dark Kisses, but you could also use the Almond or Caramel Filled ones!
A note about the photo: before anyone gets all pedantic on me, I know that “acorns” don’t come from maple trees, but maple leaves are prettier than oak leaves, so deal with it! 🙂
Going back to an old stand-by as I am often doing. Here is yet another recipe for crumble bars, this time with gooseberries and pistachios. Just goes to show you that you can really use any fruit and nut combination. If you’ve never had a gooseberry, it’s a greenish or light pink (although there are also dark purple just not around here) berry. Quite tart. In German, they are called Stachelbeeren …. thorn berries …. because the vines have thorns on them. They are a member of the ribe family (as are currants) so they were banned in parts of the US for a long time and are just making a comeback (though there are still quite a few laws on the books outlawing mass growing of them). Anyway, delicious combo with the pistachios.
Sourdough experiment for the week using a super seasonal ingredient: Strawberry Milleswirlie. Why Milleswirlie? Well, Millefiori is derived from “a thousand flowers” in Italian, so here we have a thousand swirls … Mille-swirlies! And the strawberries are just because it is strawberry season and I got them at the weekly farmer’s market yesterday and they were just begging to be made into something delicious. It’s as if strawberry shortcake and cinnamon rolls got together and had a love child. Dessert for breakfast, no regrets!
It’s May first and in many places, this is a celebratory day. Not much going on here in Camberville, except the sun is shining and I am in a good mood and so I tried the channel that into my treats that I baked this morning. Back to some of my “more unusual” flavor combinations: Rhubarb Rosehip Shortbread Bars!A little tart, a little sweet, overall delicious and definitely not something that you would have every day. Not everyone has had rosehips, but they are floral and fruity tasting; combine that with the spring-rhubarb flavor and you have a winner!