Salted brown butter crispy treats

I haven't even cut these yet (they're not cool), but I'm so sure they are going to be amazing that I'm posting the recipe already anyway. Suffice it to say, I CLEANED OUT the pot I made these in! I haven't made rice crispy treats since I was in high school probably, so I'm not certain how these would compare to regular ones side-by-side, but I'm pretty sure I'll never bother making "regular" crispy treats again. Thanks to Smitten Kitchen for this one, and her unwavering quest to find the perfect crispy treat!

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)

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.

Remove the pot from the stove and stir in the salt and cereal together. Quickly spread into prepared pan. I liked to use a piece of waxed or parchment paper that I’ve sprayed with oil to press it firmly and evenly into the edges and corners, though a silicon spatula works almost as well.

Let cool, cut into squares and get ready to make new friends.

Truffle Hot Chocolate Balls

This is another make- ahead recipe from Mel's Kitchen Cafe that I am excited to keep on hand. It's not exactly hot chocolate weather, I know, but I also knew I didn't want to wait until next (gasp!) winter to try these. So I just went ahead and made them. Yum, yum, yummy!

*Makes about 9-10 hot chocolate balls

12 ounces semisweet chocolate chips (about 2 cups)

1 cup heavy cream

1 tablespoon sugar (optional - I liked the richness of the chocolate without but in another batch, my kids and husband liked the extra sweetness)

1/8 teaspoon salt

In a medium bowl, combine all of the ingredients. Microwave for one minute intervals, stirring often, until the mixture is combined and very smooth and silky. When you first start stirring, after the first minute or so, you'll wonder if this mixture will ever come together. It will look grainy and messy but after it heats thoroughly and is whisked to combine, it will magically become beautifully smooth. Be careful not to overheat as the chocolate can seize. The trick is to stir often since the mixture will blend together even when it looks like the chocolate chips haven't melted completely.

Let the mixture cool for about 10 minutes at room temperature. Cover the bowl with plastic wrap and place in the refrigerator until the ganache mixture is firm and scoopable, about 2-3 hours. Scoop out about 1/4-inch spoonfuls of the mixture and place them on a wax paper-lined baking sheet. My cookie scoop is about 1 1/2 tablespoons. I mounded two of the heaping cookie scoops full of ganache on top of each other to form one ball. Place the baking sheet in the refrigerator and let the mounds harden slightly, about 15-20 minutes. Roll the chilled mounds into balls and place on squares of plastic wrap (about 4 inches by 4 inches). Pull the sides of the plastic wrap over to cover the ball and place the balls in the freezer until ready to use.

To make the hot chocolate: pour 1 1/4 to 1 1/2 cups (depending on how rich you like your cocoa) milk into a microwave-safe mug. Carefully drop one unwrapped truffle hot chocolate ball in the milk. Microwave for about 2 minutes. Stir well until the chocolate is combined with the milk. Serve warm!

Oatmeal Pancake Mix

This recipe is brilliant. I hate Bisquick, and my kids always seem to be "starving" every time I try to make pancakes. I made the mix a few days ago, and we finally got to try them this morning. It's quick and easy, and they are totally yummy. They went really well with chocolate chips in them, too, so that was a bonus! We used buttermilk, as the recipe calls for, but I bet it would be good with regular milk, too if that's all you have on hand. You could also use all whole wheat flour if you wanted to.

I found this recipe over at Mel's Kitchen Cafe.

*Makes 10 cups of dry mix

3 1/2 cups rolled (quick) oats

3 cups whole wheat flour

2 cups all-purpose flour

3 tablespoons sugar

3 tablespoons baking powder

1 tablespoon salt

1 tablespoon baking soda

1 cup vegetable oil

Mix all the dry ingredients together in a mixer with a paddle (or by hand). If desired, grind the oats in a blender or food processor before adding to the other dry ingredients for a smoother mix. With mixer on slow speed (or gently by hand), drizzle the vegetable oil into the bowl slowly while the mixer is running. When all the oil has been added, stop the mixer and squeeze a clump of mix in your hand. If it stays together, it is just right. If it is still crumbly, add another tablespoon of oil at a time until the consistency is correct (I've never had to add additional oil). Store in an airtight container for up to two weeks at room temperature or indefinitely in the refrigerator or freezer.

To make the pancakes: whisk together 1 cup of mix, 1 cup buttermilk (a combination of half plain yogurt and half milk will also work), and 1 egg. The mixture may seem thin at first but the oats will soak up the milk as it stands while the griddle preheats. Heat a griddle and drop the batter onto it. When the edges look dry and bubbles come to the surface and don't break, turn the pancake over to finish cooking on the second side. As a sidenote, buttermilk can be frozen indefinitely for future batches of pancakes, so it's worth keeping it around!

*1 cup of mix will make about 4-5 4-inch pancakes.

Dark Chocolate Tart with gingersnap crust

Please, please, just make this... I promise... just make it! It is simple and lovely, and it has a wow factor that makes it appropriate for dinner parties or holidays.

This recipe comes, once again, from the culinary genius over at Smitten Kitchen.

Crust:
8 ounces gingersnap cookies (about 32 cookies), coarsely broken
1/4 cup (1/2 stick) salted butter, melted

Filling:
12 ounces bittersweet chocolate, finely chopped
1 cup heavy whipping cream
2 large egg yolks
1 large egg
1/4 cup sugar
1 tablespoon all purpose flour
1/8 teaspoon freshly ground black pepper
Pinch of salt
1/4 teaspoon cinnamon

Softly whipped cream, for serving

For crust:
Preheat oven to 325°F. Finely grind gingersnap cookies in processor (yielding 1 1/2 to 1 2/3 cups). Add melted butter and process until moistened. Press crumb mixture firmly onto bottom and up sides of 9-inch-diameter tart pan with removable bottom. Place pan on rimmed baking sheet.

For filling:
Combine finely chopped bittersweet chocolate and heavy whipping cream in heavy medium saucepan. Whisk over low heat until chocolate is melted and smooth. Remove saucepan from heat. Whisk egg yolks, egg, sugar, flour, ground black pepper, salt and cinnamon in medium bowl to blend. Very gradually whisk chocolate mixture into egg mixture until smooth and blended. Pour chocolate filling into crust.

Bake chocolate tart until filling puffs slightly at edges and center is softly set, about 30 minutes. Transfer to rack. Cool tart in pan 20 minutes. Gently remove tart pan sides and cool tart completely.

Cut tart into thin wedges and serve.

Buffalo Chicken Risotto

This was really, really good, and smelled so yummy while it was simmering that I could hardly wait to eat it. It was WAY too spicy for me, so I will cut back on the Frank's next time I make it (and there will definitely be a next time). I was totally overwhelmed at the idea of RISOTTO... it seemed so scary and intimidating, but it turned out great and was really simple (though time and focus is required).

**Correction: This recipe is from the April 2011 issue of Cuisine at home.

For the BRODO, simmer:

4 1/2 C. chicken broth

3/4 C. (or less) hot sauce (such as Frank's)

2 Tbsp. honey

1 Tbsp. Worcestershire sauce

For the RISOTTO, sweat:

1/2 C. minced celery

1/2 C. minced onion

2 Tbsp. unsalted butter

1 C. dry arborio rice

DEGLAZE:

1/2 C. lager beer, hot (such as Stella Artois)

STIR IN:

2 C. chopped cooked chicken

GARNISH:

chopped celery

blue cheese crumbles

blue cheese dressing

For the brodo, simmer broth, hot sauce, honey, and Worcestershire in a saucepan over medium heat.

For the risotto, sweat minced celery and onion in butter in a large saute pan over medium heat until slightly softened, 3- 5 minutes. Stir in rice and saute until each grain is coated in butter.

Deglaze the pan with beer and stir until completely absorbed, 1- 2 minutes. Add brodo to the pan in 1/2- cup increments; simmer and stir frequently until each addition is almost completely absorbed before adding the next, about 45 minutes total. Stir in chicken and heat through.

Garnish each serving with chopped celery, blue cheese crumbles, and/ or blue cheese dressing, as desired.

**Emily's note: I did not need all the brodo or all 45 minutes for my rice to be cooked to al dente. Maybe I was simmering too high, not sure, but it still turned out great.

Nutella Sandwich- A quick and tasty treat

This is so delightful and quick, and made from things I always have in my kitchen.

Make a nutella sandwich. Spread the outside of the sandwich with softened butter mixed with brown sugar. Cook in a skillet until brown.

Yum, yum, heavenly yum. And I use wheat bread, so it's healthy, right?

**Correction: This is from the April 2011 issue of bon appetit.

Slow Cooker Sweet and Spicy BBQ Pot Roast

Another yummy recipe from Mel's Kitchen Cafe.

*Serves 8-10

4-7 pounds boneless chuck roast, trimmed of large areas of fat

1-2 tablespoons saute spice (equal parts garlic powder, salt and black pepper)

2 tablespoons vegetable oil

1 can root beer (if you use a brand other than A&W, please don't tell my husband)

1 can red chile enchilada sauce

2 tablespoons Worcestershire sauce

1 tablespoon hot sauce (I like the Tapatio brand)

3 tablespoons cornstarch

¼ cup of water or milk

Pat the roast(s) dry with a paper towel; then rub the saute spice all over the roast. Heat the oil over medium-high heat in a large skillet or pot until it is shimmering. Brown the roast on all sides in the hot oil, for about 1 minute on each side. The oil should be hot enough to get the roast nicely browned without burning it.

Transfer the roast to a 4-8 quart slow cooker. In a bowl, combine the root beer, enchilada sauce, Worcestershire sauce and hot sauce and pour over the roast. Cover and cook on low for 8-10 hours or high for 5-6 hours.

Remove the roast, reserving juices in the slow cooker. Tent the roast with foil to keep warm. In a small bowl, combine the cornstarch and water/milk, stirring well until the cornstarch is completely dissolved. Stir the cornstarch mixture into the juices in the slow cooker. Cook, uncovered, on high for 15 minutes or until thickened, stirring occasionally. Serve sauce over roast with mashed potatoes or any other sides that float your boat.

* Emily's note: I shredded and reheated the leftovers in the gravy the next day, and made sandwiches with provolone cheese. Even better than the first day! And more is in the freezer for a sandwich another day.