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! 🙂
Alice in Wondoughland, my sourdough started, had gone into hiberation for a few weeks whilst I was in Germany, but she’s all thawed out and ready to rise again! First up: these super fluffy Honey Cinnamon Sourdough Brioche Sweet Rolls. Definitely something to have for breakfast, but not nearly as sweet or sugar-overload like a cinnamon bun (don’t get me wrong; I love those too, just in a different way. Great fresh out of the oven with a bit of butter.
Honey Crisp Apples are my favorite apples. Pink Ladies are a close second, but I do like Honey Crisps the best. The dilemma with that is that often Honey Crisp Apples are HUGE — I’ve seen them the size of grapefruit and that is not so much fun. My solution is that I go apple picking, like I did this past weekend, and seek out the really small ones. IMO opinion, they are better for pies and in this case, jam. The jam is partially made of unpasteurized, from-the-farm cider, which was also mostly honey crisps, so double the goodness!
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.