Rice Krispie treats with sprinkles

About two weeks ago, I made some Rice Krispie Treats.  I even mentioned them on the Facebook page.  So why has it taken me so long to post about them?  I was embarassed...and ashamed.  See, I ate about half the tray of Rice Krispie Treats myself that first day.  The following day I made an even bigger dent.  Then, I took pictures of them for the blog, and tossed the remaining ones.

See, I have this problem with homemade Rice Krispie Treats....They're addictive!!  I just cannot walk away from them.  They're gooey, and sweet-but-not-too-sweet, and perfectly crunchy....and these even had a bunch of sprinkles on them!  I decided to cut these into long rectangles instead of the usual squares, since I thought it was a fun shape.

Enough about that, though....I'm starting to feel guilty again about eating all those Rice Krispie Treats....and yet part of me is thinking "I have leftover Rice Krispies, and I have butter and marshmallows....maybe I'll make another batch."  But I'm walking away from that latter thought....but I'm leaving you with these for now.

Rice Krispie Treats with Sprinkles
* My goal had been to have an entire sprinkle "crust" on top of the Rice Krispie Treats, but I decided that it might be too much, and instead decided last minute for a heavy sprinkling on top *
(adapted from the Jet Puffed bag)

Ingredients:

3 Tbsp butter or margarine
1 bag of large marshmallows
4 cups of Rice Krispies

2 big handfuls of rainbow sprinkles, maybe more as needed

Directions:

Grease a 9 x 9 inch baking pan.  My preference is Pam, but you could also brush it with some melted butter.

Microwave the butter in a microwavable bowl on high until melted (about 45 seconds).
Add marshmallows and toss to coat.
Microwave for 1 minute 30 seconds or until marshmallows are completely melted and mixture is well blended, stirring after 45 seconds.  I recommend using a nonstick spatula or a spatula sprayed with Pam.

Add the cereal immediately, and mix well.
Press into the greased pan.  My go-to way to do it easily is to spray a piece of wax paper with Pam, and use that (Pam-side down) to press it evenly into the pan.
Once flat, add the sprinkles on top, distributing them evenly across the top of the Rice Krispie treatsAllow to cool completely.

Cut into rectangles/sticks.
* I find the prettiest way to cut them is to invert them out of the pan with the sprinkle side down, so that when you cut them, you don't track the colors from the sprinkles along the cut sides of the treats
Serve.....if you don't eat them all before the guests arrive.

Funfetti marshmallows

I made those adorable little ice cream cone marshmallows yesterday, but I was left with a TON of leftover marshmallow batter.  I mean, I probably had used only a few tablespoons at best to fill the ice cream cones.  So what to do with leftover marshmallow batter?  And a 6-lb tub (ok, ok, I've used some....maybe I'm down to 5.75 lbs?) of rainbow sprinkles?  Funfetti marshmallows seemed like the perfect answer!

And how festive to bring to my friend's birthday celebration last night, a movie in the park?!

I made my regular go-to vanilla marshmallows, and then at the very end added in a few handfuls of rainbow sprinkles (I have small hands, people, it wasn't quite as much as it sounds like).  I poured the marshmallow batter into a prepared pan and then let them set.

When it came to coating the marshmallows, I debated using some regular marshmallow coating.  But then I thought "what if I just coat one marshmallow in rainbow sprinkles, just to see what it looks like?" -- and as you can imagine, once I did that there was no need for regular marshmallow coating!

(P.S. I packed them up in a mini cupcake tin for easy transport.  Such a good and clever idea, if I do say so myself!)  I also got better about cutting the marshmallows smaller, which I'm super happy about!  Check out how cute they are!

Funfetti Marshmallows
Recipe adapted from here.

Ingredients:

1 cup water, divided

3 Tbsp. + 1 1/2 tsp. unflavored powdered gelatin (3 envelopes – envelope is 1/4 oz. each, for 3/4 oz. total)

2 cups granulated white sugar

1/2 cup light corn syrup

1/2 tsp. fine salt

2 Tbsp. pure vanilla or vanilla bean paste -- I cut this down to 1 Tbsp and still found them overly vanilla-y...I'd go down to 2 tsp next time

Rainbow sprinkles -- about 2 cups

Directions:

Spray a 9x9 or 7x11 inch baking pan and line with parchment paper (Recommendation: cut to fit flat on the bottom, with the edges of the paper over-hanging the sides. The ends are fine just sprayed.)

In a stand mixer fitted with a whisk attachment, pour in 1/2 cup of the water and sprinkle the gelatin over.

Let stand.

In a medium saucepan over high heat, stir together the sugar, corn syrup, salt and the remaining 1/2 cup of water.

Stir until sugar dissolves and mixture begins to boil.

Stop stirring and once mixture comes to a rolling boil, continue boiling for 1 minute.

Remove from the heat. (Recommendation: the original recipe said that they like to carefully pour mixture into a 2-cup glass measuring cup, to make it easier to pour into mixer.  I did this and found it extremely helpful!).

The mixture is very, very, very hot.  Be extremely careful!

Turn the mixer to low and mix the gelatin a bit to loosen.
Very slowly and carefully add the hot sugar mixture by pouring it gently down the side of the bowl.
Continue to mix on low until all the sugar mixture is added.

Turn the mixer to high and whip the mixture for 10 to 12 minutes until the marshmallow batter almost triples in size and becomes very thick.
If you have a smaller mixer bowl, you may need to scrape down the sides of the bowl frequently to avoid the batter overflowing as it grows.
Stop the mixer, add the vanilla, and then whip briefly to combine.  When I added the vanilla, mine thinned out a bit.  Just an FYI.
Throw in a few handfuls of sprinkles

Place the mixture into the prepared baking pan (a silicone bowl scraper works like a charm for this) and use a spatula or bench scraper to spread the marshmallow evenly in the pan, pushing it down into the corners.
Work quickly, as the marshmallow becomes more difficult to manipulate as it begins to set.

Spray a sheet of plastic wrap liberally with cooking spray and lay it across the top of the marshmallow, sprayed side down.
Using you fingers, smooth the plastic wrap on top of the marshmallows a bit to seal it smoothly and tightly against the mixture.

Leave the marshmallow to set at room temperature for at least 3 hours or, even better, overnight.
The marshmallow will be too sticky and soft to cut if you try too soon.

Place the rainbow sprinkles in a bowl or shallow pan.

When marshmallows are ready, grab the edges of the parchment and lift the marshmallows from the pan.
Remove the plastic wrap from the top and fold down the parchment on the sides.
Using a pizza cutter or a large knife, cut the slab into 1x1 inch squares.
Roll each of the freshly cut marshmallow squares in the sprinkles.
Put them on a baking sheet to dry slightly before packaging them up (about 30 – 45 minutes).

Ice cream cone marshmallows

Things I've been making a lot lately: marshmallows.  Things I should probably stop making in the near future: marshmallows.  Types of marshmallows I made today: two.

OK, so clearly I've gotten my math a little wrong.  Sue me.  Or rather, wait till you see what I made today before you decide to do that.

Today I made Ice Cream Cone Marshmallows (ice cream cone treats are another thing I've done recently, but last time in cupcake form).  I made mini ice cream cones (well, I cut about 1.5 inches off the top of a regular sugar cone), then piped in some vanilla marshmallow mixture, and topped with rainbow sprinkles.  I have to admit that (even though the marshmallow filling fell a little) they turned out pretty cute!  I can't wait to make these again in vanilla, chocolate, and strawberry varieties...and maybe I can even work out a swirl?!  Shouldn't be too hard since I just ordered a bunch of mini (2.5 inch) ice cream cones, which should be arriving soon :)

Ice Cream Cone Marshmallows
From this recipe

Ingredients:

For the marshmallows:

1 cup water, divided

3 Tbsp. + 1 1/2 tsp. unflavored powdered gelatin (3 envelopes – envelope is 1/4 oz. each, for 3/4 oz. total)

2 cups granulated white sugar

1/2 cup light corn syrup

1/2 tsp. fine salt

2 Tbsp. pure vanilla or vanilla bean paste -- I cut this down to 1 Tbsp and still found them overly vanilla-y...I'd go down to 2 tsp next time

You will also need:

- Sugar ice cream cones with 1.5 inches cut off the top - best done with a serrated knife and very gentle pressure (the cut-off tops reserved) -- OR -- mini ice cream cones
- Sprinkles of your choosing
- Piping bag
- Large star tip
- A regular pan for the leftover marshmallow batter

Directions:

Spray a 9x9 or 7x11 inch baking pan and line with parchment paper (Recommendation: cut to fit flat on the bottom, with the edges of the paper over-hanging the sides. The ends are fine just sprayed.)

In a stand mixer fitted with a whisk attachment, pour in 1/2 cup of the water and sprinkle the gelatin over.

Let stand.

In a medium saucepan over high heat, stir together the sugar, corn syrup, salt and the remaining 1/2 cup of water.

Stir until sugar dissolves and mixture begins to boil.

Stop stirring and once mixture comes to a rolling boil, continue boiling for 1 minute.

Remove from the heat. (Recommendation: the original recipe said that they like to carefully pour mixture into a 2-cup glass measuring cup, to make it easier to pour into mixer.  I did this and found it extremely helpful!).

The mixture is very, very, very hot.  Be extremely careful!

Turn the mixer to low and mix the gelatin a bit to loosen.
Very slowly and carefully add the hot sugar mixture by pouring it gently down the side of the bowl.
Continue to mix on low until all the sugar mixture is added.

Turn the mixer to high and whip the mixture for 10 to 12 minutes until the marshmallow batter almost triples in size and becomes very thick.
If you have a smaller mixer bowl, you may need to scrape down the sides of the bowl frequently to avoid the batter overflowing as it grows.
Stop the mixer, add the vanilla, and then whip briefly to combine.  When I added the vanilla, mine thinned out a bit.  Just an FYI.

While the marshmallow mixture is being whipped, place the mini ice cream cones in the inverted cut-off tops of the ice cream cones (since they make the most perfect stands for the cones!!)

Transfer some of the mixture to the piping bag fitted with the large star tip.
Pipe the marshmallow mixture into each of the cones, piling it on a little bit.
Sprinkle the ice cream cones with sprinkles.

Place the rest of the mixture into the prepared baking pan (a silicone bowl scraper works like a charm for this) and use a spatula or bench scraper to spread the marshmallow evenly in the pan, pushing it down into the corners.
Work quickly, as the marshmallow becomes more difficult to manipulate as it begins to set.

Spray a sheet of plastic wrap liberally with cooking spray and lay it across the top of the marshmallow, sprayed side down.
Using you fingers, smooth the plastic wrap on top of the marshmallows a bit to seal it smoothly and tightly against the mixture.

Leave the marshmallow to set at room temperature for at least 3 hours or, even better, overnight.
The marshmallow will be too sticky and soft to cut if you try too soon.

Meanwhile, mix the coating ingredients in a bowl.  I whisked them together with a small whisk.

When marshmallows are ready, grab the edges of the parchment and lift the marshmallows from the pan.
Remove the plastic wrap from the top and fold down the parchment on the sides.
Using a pizza cutter or a large knife, cut the slab into 1x1 inch squares.
Roll each of the freshly cut marshmallow squares in the coating mixture.
Put them on a baking sheet to dry slightly before packaging them up (about 30 – 45 minutes).

Mini rainbow cupcakes

Remember those super cute rainbow cupcakes I made a while back?  The ones that christened my 6 pound box of sprinkles?  Well, they were a huge hit.  I mean HUGE.  Both in real life and on the JulieBakes Facebook page.  So when I was bored the other day and looking for something to bake, I figured "why not make some mini rainbow cupcakes?"  Because what's cuter than rainbow cupcakes?  Mini rainbow cupcakes.  Because anything mini is just automatically cuter, right?

I know, I know....I could've mixed it up a little, I could've made some vanilla cupcakes....maybe even added some chocolate icing....but I know I'll be making some vanilla cupcakes soon.  And well, I just loved the chocolate cake with the vanilla icing when I made them full-sized, so I went with the "if it ain't broke, don't fix it" mantra and kept them as is.

You can barely tell that these are minis....except for the shot of it in the bowl (although I guess, if you want to get technical, you could compare the size of the cupcake to an individual sprinkle).  But these mini cupcakes are two bites of pure deliciousness.  And sprinkles :)

Mini Rainbow Cupcakes

Cupcakes: 

Ingredients:

3/4 cups cocoa powder (I used Dutch press cocoa for super dark, chocolatey cupcakes)

2/3 cups scalding hot coffee

2/3 cups buttermilk

2/3 cups canola oil

1 teaspoon vanilla extract

1 egg

1 egg yolk

1/2 teaspoon kosher salt

1 1/3 cup all purpose flour

1 3/4 cup sugar

3/4 teaspoons baking powder

1/2 teaspoon baking soda

Directions:

Preheat oven to 350.
Line mini cupcake pans with liners.

Place cocoa powder in mixer bowl and pour scalding hot coffee over.

Mix on low speed until a thick paste forms and mixture stops steaming- about one minute.  Mine was not thick nor was it a paste, it was actually quite runny.  The cupcakes turned out perfectly deliciously well.

Turn mixer speed to medium.
In a measuring cup, combine buttermilk, egg, yolk, vanilla, salt and oil, and mix lightly with a fork, ensuring yolks are broken.

Slowly pour into mixer.

Stop mixer and scrape bottom well to loosen any caked on cocoa.

Reattach and turn mixer to medium, letting run one minute.

Stop mixer again.

Sift together dry ingredients and pour into wet mixture.

Mix on low speed until just combined.

Remove bowl and use scrape down the sides of the bowl, ensuring everything is mixed.

Scoop cake batter into prepared pans, filling cups 2/3 of the way.

Bake in the middle of the oven for about 10-12 minutes, rotating halfway through (I don't rotate them....shhh, don't tell).

Cupcakes are done when the centers spring back when you touch them.

Remove cupcakes from oven.

Let cool completely. 

Vanilla Buttercream:

Ingredients:

1 cup unsalted butter (2 sticks), softened (but not melted!)

3-4 cups confectioners (powdered) sugar, SIFTED (I used 3 cups)

¼ teaspoon table salt

1 tablespoon vanilla extract

4 tablespoons milk or heavy cream (I used heavy cream, since thats what I had....and only ended up using 2 Tbsp)

Food coloring, optional

Directions:

Beat butter for a few minutes with a mixer with the paddle attachment on medium speed. 

Add 3 cups of powdered sugar and turn mixer to the lowest speed (so the sugar doesn’t blow everywhere) until the sugar has been incorporated with the butter. 
Increase mixer speed to medium and add vanilla extract, salt, and 2 tablespoons of cream and beat for 3 minutes. 
If your frosting needs a more stiff consistency, add remaining sugar. If your frosting needs to be thinned out, add remaining milk 1 tablespoons at a time.

Assembly:

When the cupcakes have cooled completely, pipe the icing on top, be sure to make a big mound of icing on the cupcake.
Fill a bowl with rainbow sprinkles.
Roll the sides of the iced cupcakes in the sprinkles.
Take some sprinkles in your hand and gently top the cupcakes with sprinkles, making sure that the entire icing is covered in sprinkles.
Shake off any extra sprinkles that have not adhered to the icing.

Rainbow cupcakes

The other day I ordered some decorations for some Cinco de Mayo cupcakes I want to make.  I wanted to add some things to my order to avoid an extra fee for small orders.  I saw some colorful sprinkles and figured "you can never have too many rainbow sprinkles" and so I ordered them.  All 6 pounds of them!

So the biggest issue with the "impulse buy" of 6 pounds of sprinkles?  I actually had nothing that I needed them for.  So what is JulieBakes to do?  Bake some cupcakes, make some icing, and put those new sprinkles to good use!

I started with a chocolate cupcake because, frankly, I like chocolate cupcakes.  Then I iced them with some homemade vanilla icing because, well, B likes vanilla icing.  Then I filled a bowl with rainbow sprinkles and started dipping the cupcakes in.  (FYI, even though I don't usually like vanilla icing, I have to say that this icing on this cupcake was to.  die.  for!)

I made the Robicelli's chocolate cupcakes from the Chocolate Peanut Butter Pretzel Cupcakes because they're really easy to make, and they're delicious!  I also had all the ingredients on hand since I made them recently again for my dad's birthday.


Chocolate Cupcakes with Vanilla Buttercream and Rainbow Sprikles
Cupcake recipe borrowed from this recipe
Icing recipe from this recipe, and seen on the blog here and here

Cupcakes: 

Ingredients:

3/4 cups cocoa powder (I used Dutch press cocoa for super dark, chocolatey cupcakes)

2/3 cups scalding hot coffee

2/3 cups buttermilk

2/3 cups canola oil

1 teaspoon vanilla extract

1 egg

1 egg yolk

1/2 teaspoon kosher salt

1 1/3 cup all purpose flour

1 3/4 cup sugar

3/4 teaspoons baking powder

1/2 teaspoon baking soda

Directions:

Preheat oven to 350.
Line cupcake pans with 24 liners.

Place cocoa powder in mixer bowl and pour scalding hot coffee over.

Mix on low speed until a thick paste forms and mixture stops steaming- about one minute.Like I said before, mine was not thick nor was it a paste, it was actually quite runny.  The cupcakes turned out perfectly deliciously well.

Turn mixer speed to medium.
In a measuring cup, combine buttermilk, egg, yolk, vanilla, salt and oil, and mix lightly with a fork, ensuring yolks are broken.

Slowly pour into mixer.

Stop mixer and scrape bottom well to loosen any caked on cocoa.

Reattach and turn mixer to medium, letting run one minute.

Stop mixer again.

Sift together dry ingredients and pour into wet mixture.

Mix on low speed until just combined.

Remove bowl and use scrape down the sides of the bowl, ensuring everything is mixed.

Scoop cake batter into prepared pans, filling cups 2/3 of the way.

Bake in the middle of the oven for 20-25 minutes, rotating halfway through (I don't rotate them....shhh, don't tell).

Cupcakes are done when the centers spring back when you touch them.

Remove cupcakes from oven.

Let cool completely. 

Vanilla Buttercream:

Ingredients:

1 cup unsalted butter (2 sticks), softened (but not melted!)

3-4 cups confectioners (powdered) sugar, SIFTED (I used 3 cups)

¼ teaspoon table salt

1 tablespoon vanilla extract

4 tablespoons milk or heavy cream (I used heavy cream, since thats what I had....and only ended up using 2 Tbsp)

Food coloring, optional

Directions:

Beat butter for a few minutes with a mixer with the paddle attachment on medium speed. 
Add 3 cups of powdered sugar and turn mixer to the lowest speed (so the sugar doesn’t blow everywhere) until the sugar has been incorporated with the butter. 
Increase mixer speed to medium and add vanilla extract, salt, and 2 tablespoons of cream and beat for 3 minutes. 
If your frosting needs a more stiff consistency, add remaining sugar. If your frosting needs to be thinned out, add remaining milk 1 tablespoons at a time.

Assembly:

When the cupcakes have cooled completely, pipe the icing on top, be sure to make a big mound of icing on the cupcake.
Fill a bowl with rainbow sprinkles.
Roll the sides of the iced cupcakes in the sprinkles.
Take some sprinkles in your hand and gently top the cupcakes with sprinkles, making sure that the entire icing is covered in sprinkles.
Shake off any extra sprinkles that have not adhered to the icing.

I chose to place the iced cupcakes in cute rainbow chevron cupcake liners (I left the original cupcake liner that the cupcake was in and just put the whole cupcake inside).
I then cut some cute chevron paper straws into thirds, and placed one in each cupcake (simply because I thought it was cute.  You definitely don't need to do that).