Drafts & Crafts

lifestyle blog

Archives for September 2014

Brown-Butter Fall Rice Krispie Treats

Uncategorized

September 29, 2014 by Drafts & Crafts

What is brown-butter you ask? Butter that has been browned on the stovetop! It is the secret weapon in these must-try fall Rice Krispie’s!

These gooey treats literally taste like fall in your mouth, they are additive. I do not think I will make regular rice krispies anytime soon! I learned the brown butter trick from lickthebowlgood blog.photo 1-63

photo 2-56

{Ingredients}

  • 7 cups Rice Krispies
  • 1 stick unsalted butter
  • 1 bag (10oz) of mini marshmallows
  • 1 teaspoon ground cinnamon
  • 1 teaspoon pumpkin spice
  • 1/4 teaspoon nutmeg
{Steps}

  1. If you want to cut the treats into squares: Grease a 9×13 inch pan with butter or pam.
  2. Measure the marshmallows and place them in a microwave safe bowl. Then measure the Rice Krispie’s and place in a large bowl.
  3. Brown butter: Place the stick of butter in a small pot over medium heat. Stir the butter a few times as you are waiting for it to melt. Once the butter begins to boil it will turn brown and releases a nutty smell. It only takes about 5 minutes; watch closely because you do not want it to burn.

photo 3-49

  1. Immediately pour the browned butter over the marshmallows. Don’t worry if little burnt looking specs get in the marshmallows. Stir the butter and marshmallows together, then microwave them for 30 seconds to completely melt the mixture. Microwave for another 30 seconds if necessary. Stir in the cinnamon, pumpkin spice, and nutmeg.

photo 4-40

photo 5-17

photo 2-56

  1. Quickly pour the marshmallows over the Rice Krispies. Use a rubber spatula to mix ingredients. At first it may seem like there is not going to be enough marshmallow mixture to cover all of the cereal, just keep mixing though.

photo 3-50

photo 4-41

  1. Rice Krispie squares: With buttered hands, press the cereal evenly into the corners of the pan and pat down the top to make it flat. Let them cool off for a few minutes before you cut them into squares.

{or}

  1. Rice Krispie shapes: You can make your treats into fun shapes using cookie cutters. Simply scoop a spoonful of fall Rice Krispie’s into the cookie cutter, pat down with fingertips to smooth the surface. Let the mixture cool down for a few minutes and you will be able to just push the treats out of the cookie cutter.

photo 5-18

photo 1-64

photo 3-51

ENJOY FALL IN YOUR MOUTH!!

Keep in touch,
Dani

Pumpkin Spice Latte Cupcakes

Kitchen

September 22, 2014 by Drafts & Crafts

My favorite season is upon us, Fall!! Why is it my favorite you ask? It is the time of the year for scarves, sweaters, flats, boots, and Pumpkin Spice Latte’s at Starbucks! It only seemed appropriate to celebrate the start of Fall by making these scrumptious PSL cupcakes! 

photo 3-48

If you are a coffee snob, then fall is probably your favorite time of the year too.. because we all know it means Pumpkin Spice Latte’s are back at S bux! My bff told me that she made these cupcakes for her coworkers and they loved them! I thought I would do the same to celebrate the beginning of fall! This recipe does take some time, but they are so worth it by the end! I added a piece of signature green straw for an authentic Starbucks touch! Yes, these are actual straws from Starbucks. This recipe was first seen on peachesncreamblog.blogspot.com and I changed some ingredients for my home’s liking and convenience. The recipe list may look intimating, but I assure you, you probably have several of these items in your pantry.

photo 2-55

{Time} 2 hours
{Amount} 22-24

{Ingredients}

  • 2 2/3 cups all-purpose flour
  • 3 tablespoons coffee (instant coffee recommended, fine ground coffee works too)
  • 2 teaspoons baking soda
  • 2 teaspoons baking powder
  • 1 teaspoon ground cinnamon
  • 1/4 teaspoon ground nutmeg
  • 1/4 teaspoon ground pumpkin spice
  • 1 teaspoon salt
  • 1 can pumpkin puree
  • 1 cup granulated sugar
  • 1 cup brown sugar
  • 1 cup vegetable oil
  • 4 large eggs
  • ½ cup chilled coffee (chilled for brushing a layer over the cupcakes after they cool)
  • 1 pint heavy cream, chilled
  • 1/3 cup confectioners’ sugar
  • 1 teaspoon vanilla extract
  • Carmel sauce

Frosting:

  • 1 pint heavy cream, chilled
  • 1/3 cup confectioners’ sugar
  • 1 teaspoon vanilla extract
  • Carmel sauce

Tools:

  • Mixer
  • Cupcake tray
  • Cupcake liners
  • 2 large zip lock bags (to frost cupcakes & drizzle carmel)
  • Decorative tip for frosting (optional, from AC Moore)

{Steps}           

  1. Preheat your oven to 350. Place cupcake liners in cupcake pan.
  2. In a bowl, combine the flour, coffee, baking powder, baking soda, spices & salt. Mix well.

photo 5-15

  1. In the bowl that attaches to your mixer, combine the pumpkin, granulated sugar, brown sugar & oil. Turn the mixer on low and add the four eggs.

photo 3-49

photo 4-40

  1. Slowly sprinkle in the flour and continue mixing on low until all ingredients are fully blended.
  2. Fill cupcakes liners and bake for 18 minutes. Check to make sure center is baked with a butter knife. Remove the cupcakes from the pan and place them on a cooling rack. Let the cupcakes cool off, then brush the tops of the cupcakes with chilled coffee. Brush each cupcake several times.

photo 2-53

photo 4-38

Frosting that tastes identical to Starbucks:

6. Place 1 pint of heavy whipping cream and 1 teaspoon vanilla extract in mixer. Leave the mixer on each speed for about 15 seconds and gradually increase to speed 8, while slowly adding sugar 1/3 cup confectioners sugar. Mix on speed 8 for about 45 seconds. Closely watch the cream; once you see it getting thicker, check it and stop.

photo 3-47

  1. Frost cupcakes with plastic bag or piping bag. Make a small cut into the corner of a plastic bag to squeeze frosting. Use a decorative tip for a professional finish. Use the second plastic bag to drizzle the caramel.

photo 1-62

**Be sure to store the cupcakes in the refrigerator since the frosting has cream and it will melt if left out for more than a few hours**

photo 2-54

photo 4-39

If you are a PSL fan or love pumpkin, you will most certainly enjoy these cupcakes! Since fall marks my favorite time of the year, I am going to be posting a fall or Halloween inspired treat each week until the sweetest (literally) day of the year, October 31st!!

Keep in touch,

Dani

The (New Yorker) Kale Salad

Kitchen

September 18, 2014 by Drafts & Crafts

This salad takes minimal effort and tastes too fresh not to share it with y’all! The recipe comes from my bestie’s kitchen(ette) in NYC; that is why I am calling it, the New Yorker.

photo 2-52

{Ingredients}

  • Fresh Kale
  • 1 Lemon
  • ¼ cup Parmesan
  • Caesar dressing (I use light, but you also can use creamy)
  • Croutons
  • Salt
  • Pepper

photo 4-37{Steps}

1. Clean and dry your desired amount of kale and place it is a large bowl.

2. Cut your lemon in half to squeeze the juice out. Start by squeezing one half of lemon, you can add more to taste. I recommend one whole lemon if you are dressing salad for 2-4 people.

photo 3-46

3. Add a small amount Caesar dressing to the bowl of kale. It does not take much dressing since you also have the lemon.

4. Add croutons, fresh parmesan, salt, and pepper to taste. Toss the entire mix thoroughly!

photo 5-15

A little back-story, (not that you probably care) one night I was telling my bff on the phone that I was tired of always making the same old salad. I had a long spinach phase and then when I got tired of spinach, I had a long arugula phase. I was stumped because I didn’t think I liked kale, but she told me how she “dresses” her kale with fresh squeezed lemon and caesar dressing.

I gave it a try and both my husband & I LOVE it! As I mentioned in the past, I do not consider myself big on lemons, but it makes this salad taste so fresh. The parmesan and splash of caesar dressing compliment the lemon nicely. Feel free to add any additional veggies that you like to this salad. I enjoy mine just like this!

in touch,
Dani