Sunday, May 20, 2012

Biscoff & Pretzel Rice Crispies

It is finally warm (hot) in Chicago! I love being able to walk outside in shorts and a t-shirt without getting cold. And there's so much more you can do, like take a walk, jog, go to the park, have brunch/dinner outside, grill out, and lots of other stuff that winter time just doesn't let you do.

I walked to Lincoln Square today to get some coffee at Cafe Selmarie, and there was a 4 piece accordion band playing music, and it was so awesome! Made me feel like I was in France, even though I've never been..... but I stopped and listened for a while, and a bunch of families with kids were all dancing around. What a nice little Sunday brunch time. And now I want to learn to play the accordion. Are they expensive? Probably.

So I've been eating this Biscoff spread like crazy. I might be obsessed. I always put it on a english muffin and add sliced bananas, which is sort of a healthy breakfast right? I wanted to figure out some other ways to use it, so I went to the Biscoff website. They have lots of really good recipe ideas, so I copied this one and made them one night. I'm pretty sure I was on a sugar high for an hour or so after eating 2 of these. But they were so good I couldn't stop eating them! I took them to work so we wouldn't eat them all at home, and one girl said they were the tastiest things ever.

This picture isn't as pretty as the others because it was nighttime and I didn't have any natural light to use :( But oh well, I tried! Mmm they were just so good and sugary.

Another good and sugary dessert I've been eating lately is this Ben & Jerry's Greek Frozen Yogurt. So far I've only tried the Banana Peanut Butter, but the other flavors sound awesome, too. It has the good tang of greek yogurt, and you feel a little healthier than eating the regular Ben & Jerry's. But I did buy the regular Ben & Jerry's Smores pint to balance it out.

Sherly’s Biscoff Spread and Pretzel Rice Crispies
Servings: Makes about 32 pieces of 1.5″ cube
  • 1 cup agave syrup (or maple syrup)
  • 1 cup Biscoff Spread
  • 5oz bag of marshmallow
  • 1 cup salted pretzels (chopped)
  • 5 cups rice puff cereal

  1. Melt agave syrup and Biscoff Spread in a large nonstick saucepan on low heat
  2. Add marshmallows; cook until marshmallows are completely melted and mixture is well blended while stirring consistently with a rubber spatula.
  3. Add in the chopped pretzels and cereal. Mix well.
  4. Spread the mixture in a baking tray or on  waxed paper evenly
  5.  Let it sit for 30 minutes.
  6. Cut it into 1.5″ cubes.
Recipe courtesy of Sherly Cho, San Francisco.

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