It’s been way too long! It’s hard to believe it’s been an entire month since I posted. But I’m back, and ready to take on blogging once again! Over the last month I’ve been swamped with school work. Between essays, projects and presentations, the deadlines kept me busy. However, I’m glad to have made it through my first term as a PhD student and can’t wait to start all over again after the holiday!
That said, what better way to get back into blogging than participating in the Improv Challenge hosted by Kristen from Frugal Antics of a Harried Homemaker?! I was disappointed to miss a few months of the challenge, but happy to be participating today. So far, I’ve shared:
- Zucchini and Brown Sugar: (September): Zucchini Bread
- Tomatoes and Peppers (August): Green Chile Pepper and Tomato Soup
- Corn and Butter (July): Cilantro Tomato Corn Salad with a Lemon-Butter Dressing
- Cherries and Almonds (June): Icy Drink with Cherries and Almonds
- Strawberries and Cream (May): Strawberries Marinated in Maple Syrup with Whipped Cream
This month, the challenge ingredients are chocolate and marshmallows. Yum!
I wasn’t going to have an evening at home to prepare my recipe, so, last night I enlisted the help from my friend’s 4-year-old (who I was babysitting). That is, I made making a delicious dessert using chocolate and marshmallows our activity for the evening. And it went over surprisingly well! The little one was super excited to help me cook, loved decorating his own dessert, and devoured the tasty treat just before bedtime. It made a great activity!
What did we make? Crispy rice squares!
Crispy Rice Squares with Chocolate Sauce
- 1/4 cup butter – approximate cost $0.50
- 4 cups mini marshmallows – approximate cost $0.90
- 1 teaspoon vanilla – approximate cost $0.10
- 6 cups crispy rice cereal – approximate cost $1.60
- Chocolate sauce for decorating – approximate cost $0.50
- Chocolate and Rainbow sprinkles for decorating (optional) – approximate cost $0.30
- Melt the butter in a large, non-stick pot.
- Add the marshmallows, stirring constantly until melted.
- Remove from heat.
- Add the vanilla.
- Continue stirring.
- Add the cereal, 1 cup at a time, and stirring constantly until well-coated in marshmallows.
- Place in a 9×13 baking pan
- Cover with a piece of waxed paper.
- Press the cereal mixture into an even layer that is the shape of the baking pan.
- Remove waxed paper.
- Decorate with chocolate sauce (and other edible treats such as chocolate or rainbow sprinkles).
- Place in the refrigerator for at least 1 hour to set.
- Slice and enjoy!
Makes one 9 x 13 tray of crispy rice treats, about 12 servings (approximate cost: $3.90 or $0.33 per serving).