Salted Caramel Rice Crispies

 Ingredients:

 

• 6 cups Rice Krispies
• ½ cup unsalted butter
• ½ cup dark brown sugar
• ¼ cup heavy whipping cream
• 1 tbsp light corn syrup
• 1 tsp kosher salt or flaked sea salt, plus more for sprinkling on top
• 10 oz (plus 1 cup) mini marshmallows

Instructions

• In a large, heat-proof bowl, toss together the Rice Krispies and 1 cup of mini marshmallows. Set aside.
• Spray an 8x8" baking pan with non-stick cooking spray and set aside.
• In a large, heavy pot, melt the butter over medium-high heat, stirring constantly. When it's melted, reduce the heat to medium and add the brown sugar, whipping cream, and corn syrup and cook for about 7 minutes, stirring frequently to keep the caramel from scorching.
• When the caramel is thick and syrupy, add in the salt and stir to combine, then remove from heat and add the 10 ounces of marshmallows. Stir until the marshmallows are dissolved, then quickly pour over the Rice Krispies and stir quickly to coat completely.
• Press into the prepared baking pan and sprinkle with sea salt. Allow to cool completely (I allow mine to cool in the freezer so I am then allowed to eat them more quickly) and then cut into squares.

One day rolls

 Ingredients

1 C hot milk

1/2 cup butter, melted

1/2 C sugar

1 t salt

3 eggs

3/4 T yeast

1/4 C  warm water

~ 3 1/2 C flour

Dissolve yeast in 1/4 c water. Set aside to proof.

In separate bowl, mix sugar, salt, and milk. 

Beat in 1 cup flour. Add melted butter and eggs. 

Add 1 cup flour. Add yeast mixture. 

Add 1 1/2 cup flour (and some if needed, you do want a pretty sticky dough)

Rise till double. (~2 hours)

Roll out in circle and cut into triangles. Roll in to crescent shapes. 

Rise till double again. 

Bake at 425 degrees for ~8 minutes. You want the outside to be slightly browned, just make sure the center is cooked through.

Banana Chocolate Chip protein muffins

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  2 medium brown bananas

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• 4 tablespoons (56 g) neutral oil I use coconut or avocado oil

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• 4 tablespoons (84 g) honey

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• 1 cup (236.58 ml) plain greek yogurt room temperature

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• 2 large egg room temperature

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• 2 teaspoon vanilla

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• 1 teaspoon (1 teaspoon) baking powder

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• 1 teaspoon (1 teaspoon) baking soda

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• 0.5 teaspoon (0.5 teaspoon) salt

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• 1 teaspoon (1 teaspoon) cinnamon

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• 0.5 cup (64 g) powdered peanut butter pb fit

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• 2 scoop vanilla protein powder

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• 1.5 cup (150 g) oats, blended to oat flour

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• 0.5 cup (90 g) mini chocolate chips

Directions:

• Preheat the oven to 350. Spray a muffin tin with cooking spray, or line with parchment liners.
• In a medium size bowl, start by mashing your ripe banana. Add oil, honey, greek yogurt, egg and vanilla and whisk until smooth.
• Add baking powder, baking soda, cinnamon, salt, protein powder, pb fit and blended up oats. Mix until combined. Fold in chocolate chips.
• Scoop ¼ cup of batter into each muffin cup. Top muffins with a few extra chocolate chips.
• Bake for 17-20 minutes, or until it’s golden brown around the edges and top of the muffins. Allow to cool in the pan slightly before removing.

Maple Fudge

 

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2 ¼ cups pure maple syrup
• ▢1 cup heavy cream
• ▢3 tablespoons unsalted butter

• Instructions

  • Grease the bottom and sides of a loaf pan with non-stick cooking spray and then line the pan with parchment paper. Leave some parchment paper hanging over both ends of the pan for easy removal later.
  • Bring the maple syrup to a boil in a medium saucepan over medium heat. As soon as it starts to boil, turn the heat down to low and bring the mixture to a simmer. Then let it simmer for 5 minutes.
  • Once it has simmered for 5 minutes, add the heavy cream, without stirring, and turn the heat back up to medium. Wait for the mixture to begin boiling again. Once it starts to boil, turn the heat back down to low and bring it to a simmer. Then let it simmer for about 20 minutes (or longer) until the temperature reaches 236°F on a candy thermometer. If the temperature hasn't reached 236°F after 20 minutes, turn the heat up enough to bring it to a gentle boil.
  • As soon as the temperature has reached 236°F, immediately remove the saucepan from the heat and add in the butter, without stirring. Let the mixture cool for 8 minutes. Then beat the mixture with an electric mixer for about 5 minutes until it becomes thick, is no longer shiny, and starts to show signs of crystallization.
  • Quickly transfer the mixture into the prepared loaf pan and evenly spread it across the bottom of the entire pan. Place the pan in the refrigerator for at least 3 hours until completely set.
  • Remove the pan from the refrigerator, lift the fudge out of the pan using the parchment paper, and cut it into 36 square pieces using a sharp knife. Serve and enjoy!