These past few weeks have been sooo busy! I will quickly sum up what I have been up to...painting. And lots of it. A week before our carpet was scheduled to be installed I decided I wanted to try and paint our upstairs before the carpet was put in. So within 6 days we painted 3 bedrooms, our upstairs hall and ceiling, our bedroom ceiling, the baseboard thingy's going up our stairs, and part of our banister. My life for those 6 days consisted of waking up before Eleni to get some painting in, take care of Eleni till her nap-paint during her nap, repeat for 2nd nap, then as soon as she went to bed I would paint till 11-12, then repeat the whole process the next day! It was such an exhausting week and I am so glad it's over! Our upstairs is painted and I am excited to start painting our main floor, but I will take my time and not rush this one:)
I really wanted to blog the past couple weeks but painting took it out of me and I didn't have one second to do anything else, and this past week my family came to visit. It was so much fun to have them here! It broke my heart to see them go, but I am starting to get back into the swing of things and I am realizing once again that things will be ok even though we live quite a ways apart.
So, I finally have a recipe for you! A few weeks ago I wanted to make rice krispies, but I started thinking how I could take them to another level. I thought, what if I browned the butter? So I googled to try to find a recipe that used browned butter, and I found one that called for browned butter and sea salt. I decided to try it out, but also add a few things of my own. I added 1/4 tsp. almond extract, 1 tsp vanilla, and I added white chocolate chips and drizzled the top with dark and white chocolate. Wooooaaah baby were they good! Kinda ridiculously good, best rice krispies ever! There's no way I can go back to plain old rice krispies ever again:) Make these for your next pot luck or friendly gathering and you will sure to impress.
Salted Brown Butter Crispy Treats
from smitten kitchen
Makes 16 2-inch squares or 32 1- x 2-inch small bars
4 ounces (1/4 pound or 1 stick) unsalted butter, plus extra for the pan
1 10-ounce bag marshmallows
Heaping 1/4 teaspoon coarse sea salt
6 cups Rice Krispies cereal (about half a 12-ounce box)
My additions:
1/4 tsp, almond extract1 tsp vanilla
about half cup of white chocolate chips
white and dark chocolate for the top
Butter (or coat with non-stick spray) an 8-inch square cake pan with 2-inch sides.
In a large pot, melt butter over medium-low heat. It will melt, then foam, then turn clear golden and finally start to turn brown and smell nutty. Stir frequently, scraping up any bits from the bottom as you do. Don’t take your eyes off the pot as while you may be impatient for it to start browning, the period between the time the butter begins to take on color and the point where it burns is often less than a minute.
As soon as the butter takes on a nutty color, turn the heat off and stir in the marshmallows. The residual heat from the melted butter should be enough to melt them, but if it is not, turn it back on low until the marshmallows are smooth. Add white chocolate chips at this time if you want.
Remove the pot from the stove and stir in the salt and cereal together. Quickly spread into prepared pan.
Drizzle with white and dark chocolate:)
