Jessica Merchant's Blog, page 341

Spicy Roasted Broccoli with Lemon Goat Cheese Drizzle.

This might be the best roasted broccoli that you just can’t resist.

And yes, you’re on the right website. I KNOW. This is strange, but we can get through it together. Roasted broccoli is happening and I’m not completely loathing life at the moment. It’s just the way it is.

Very much wish I could write an entire blog post with emojis because nothing reveals my thoughts and emotions more than emojis. You know? I’d have a face with heart eyes, a Kevin Mcallister screaming face, a skeptical face, a monkey with hands over his face and probably a thumbs up because I no longer know how to communicate in the traditional way.

This dish is, in a way, similar to my Sicilian roasted cauliflower. Not in flavor whatsoever, but in method and… general side dish serving? Big slabs of roasted broccoli drizzled with a goat cheese drip. HELLO yes yes yes. Very similar to slabs of cauliflower with quick tomato jam. I’m my own copycat!

These little trees are something I have struggled with my entire life. We NEVER ate broccoli growing up, which is obviously part of the problem, and I want to make sure that is different for Max and Emilia! I always want to expose them to tons of different foods. While Max has been on a broccoli strike for a few months now, it was the first food (along with sweet potatoes and avocado) that he ate because we did baby led weaning to start solids. He ate broccoli nearly every single day for over a year – even longer! So I’m hoping the love comes back.

For me, I learned to, let’s say… DEAL WITH IT when I was in my twenties. If I roasted the heck out of it with salt and pepper, I could eat it as a side dish. A sprinkle of parmesan even made it, dare I say, enjoyably? Yes! Enjoyable. I actually like it now when it’s roasted and covered in parm. Truth!

One of the combos that I love together is broccoli and lemon and goat cheese. It’s no secret! A few years ago I made this broccoli goat cheese pasta with charred lemon and not only is it embarrassingly easy, it is so so so good. Even this veggie hater will tell you.

So we have:

Big slices of broccoli, because they are fun to eat that way. See my roasted cauliflower! No, you won’t ever catch me calling these “steaks” (please.), but I love to slice ‘em this way for serving. Also, the flatness on the sides makes the flavor even better! More charring and crisping over the whole surface area. YEP.

A heavy handed drizzle of olive oil, salt, pepper, garlic and crushed red pepper. The ultimate BASIC flavor combo that you surely have in your pantry right this very second. You can obviously add parmesan to roast it too, but remember – we’re drizzling it with goat cheese!

The drizzle is whipped in the food processor for ultimate creaminess. Goat cheese, a touch of lemon zest, lemon juice, salt and pepper. Makes it perfect for drizzling. If you don’t want to dirty your food processor (which I know can totally be a pain, especially when you’re trying to do things quickly on the weekends), stir and mash the whole thing together. If it doesn’t get as smooth, just use it as a dip as opposed to a drizzle. Doing the same thing, you know!

And that’s how this big sheet pan of love actually made it into my favorites. FOR REAL. FAVORITES. Let that sink in for a minute.

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Spicy Roasted Broccoli with Lemon Goat Cheese Drizzle

Yield: serves 4

Total Time: 35 minutes

Ingredients:

2 heads of broccoli
4 garlic cloves, minced
1/2 teaspoon salt
1/2 teaspoon pepper
1/2 teaspoon crushed red pepper flakes

goat cheese drizzle

4 ounces goat cheese, at room temperature
1/2 lemon, freshly zested
1 to 2 tablespoons freshly squeezed lemon juice
pinch of salt and pepper



Directions:

Preheat the oven to 425 degrees F.

Slice the broccoli head into large pieces or simply break it into florets. Place it on a baking sheet. Drizzle it with the olive oil. Sprinkle on the minced garlic, salt, pepper and crushed red pepper flakes. Toss it together if necessary so every bit of broccoli is covered!

Roast the broccoli for 20 to 25 minutes, until golden brown and toasty. Serve it immediately with the goat cheese drizzle.

goat cheese drizzle

Place the goat cheese, lemon zest and 1 tablespoon lemon juice in the food processor. Blend and pulse until smooth and combined. If you’ve like it more creamy and drizzly, you can add another tablespoon or so of lemon juice until the desired consistency is reached. Blend in the salt and the pepper. Taste and season additionally if you’d like. This stays great in the fridge for a day or two!

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Just tryyyy it!

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Currently Crushing On.

Happy weekend! How are you? How are things?

With January flying by, I’m feeling the need to CHANGE things! Crazy, right? Since we’re still in this wild, unpredictable newborn stage, life is allll over the board. Speaking of which, I shared a new little update on Emilia! Whyyyy is she so big already?

Right now, we are finalizing The Pretty Dish book tour and OMG I am so excited. If you haven’t ordered your copy yet, you can grab one here! We’re getting super close. I am so freaking excited about this book.

I hope you guys have a great weekend! xo

Favorites this week:

this apple chicory salad is so stunning!

mandarin ginger date muffins sound so good.

3 ways with roasted chickpeas! yes yes yes.

desperately want these pistachio meyer lemon bars.

hellllo crispy baked chicken wings!

so inspiring on welcoming a new year.

winter harvest hummus bowl. it’s stunning.

very into this risotto with brown butter scallops.

craving this pho noodle salad.

sausage and leek pasta. perfect comfort food!

i’m so into citrus. this orange arugula salad is calling my name.

very very very stunning raspberry blood orange parfait.

roasted cauliflower kale salad. now this is how i want cauliflower.

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One Pot Chili Cheese Pasta.

YOU GUYS. We must discuss this one pot pasta.

YES. One pot. Everything can be made in one pot. It’s delicious. Unreal.

If I told you how many times I’ve made this over the last six months? You won’t even believe me. It might come in there around 20. 20 freaking times. Isn’t that nuts?!

Also. Huge news: Eddie doesn’t love this. I can’t even believe it, because it is SO good. This was only one of my two cravings during pregnancy after I made it for the first time. The second craving was a Pittsburgh-style salad with French fries on it (ew gross or amazing?). And the love for this has stayed put.

I started making a version of this while pregnant – Amy’s easy chili mac. Before that, I probably wouldn’t have even been interested in a recipe like this. Pregnancy does weird things to you. And it was so good… but I realized that I could do without the beans AND pasta (even though I do love beans in chili) and then eventually, wondered if everything could be made in ONE pot.

That’s how we got here.

But anyhooooo, back to why Eddie doesn’t like this. It’s not that he doesn’t LIKE this. He does LIKE it. He thinks it’s okay. I’m just being dramatic. But it’s really all my own fault why he’s not bananas over it like I am.

When I first made it months ago, I texted him and said that I had made a chili pasta for dinner. He took that to mean that I made chili AND pasta… and he thought he was going to be able to spoon chili OVER his pasta. And that was that.

Ever since? He can’t get into this one pot pasta. It’s not what he calls “chili pasta.” So the whole recipe is ruined (ruined!) for him.

Whomp whomp.

For the record, chili over pasta is just… okay in my eyes. I find it almost bland, so the only way you’d even find me eating something like that is with copious amounts of cheese stirred in. Sort of like this!

Exactly like this actually.

Also, during a very low moment of my life (like two weeks ago when I was sleep deprived), I didn’t eat this like a normal person. I SCOOPED IT OUT OF THE BOWL WITH TORTILLA CHIPS.

That basically means that I ate pasta nachos. I scooped up pasta with tortilla chips. WTF is wrong with me. (Besides nothing, because that’s delicious?)

I have wanted to make another one pot pasta for AGES. I made this mushroom swiss chard version back when Max was born and it is a true favorite. I’m still amazed that you can toss all this junk (especially the dry pasta!) in a pot and have it come out as an actual meal. Whaaaaat. It’s just mind blowing.

It’s truly the ultimate comfort food. I adore it. It doesn’t take very long and it’s super flavorful. I also usually use whole wheat elbow noodles but I had these cute macaroni noodles from Trader Joe’s leftover from Christmas. Fun to make too!

Freaking.love.it.

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One Pot Chili Cheese Pasta

Yield: serves 4

Total Time: 1 hour

Ingredients:

1 tablespoon olive oil
1 sweet onion, diced
2 garlic cloves. minced
1/2 teaspoon salt
1/4 teaspoon pepper
1 pound lean ground beef (I used 93% lean)
2 tablespoons tomato paste
1 tablespoon chili powder
2 teaspoons smoked paprika
½ teaspoon ground cumin
1 (14 ounce) can fire roasted tomatoes
1 (4-ounce) can diced green chiles
2 1/2 cups low-sodium beef or chicken stock (or water! any liquid, really)
8 ounces elbow noodles (I like whole wheat ones!)
6 ounces white cheddar cheese, freshly grated
3 green onions, thinly sliced
sour cream, for serving



Directions:

Heat a large pot over medium-low heat and add the olive oil. Stir in the onion, garlic, salt and pepper. Cook until the onions soften, about 5 minutes. Add the ground beef, breaking it apart with a wooden spoon. Cook, stirring often, until the beef is browned, about 6 to 8 minutes. At this time I like to keep breaking the beef apart. I also occasionally increase the heat in order to cook off some of the fat from the beef.

Once the beef is browned, stir in the tomato paste, chili powder, paprika and cumin. Cook for another 5 minutes, stirring often. Pour in the tomatoes, green chiles and stock (or water). Add in the pasta. Bring the mixture to a simmer, then cover the pot and cook for 10 to 15 minutes, stirring occasionally. The pasta should absorb all the liquid and plump up! You don’t want the heat too high, because the pasta can stick on the bottom. If it needs a few more minutes, keep the pot covered.

Once the pasta is cooked and the liquid has been absorbed, stir in the cheddar cheese. Taste and season additionally if needed.

Serve immediately with sliced green onions and if you’re really feeling it, sour cream for serving.

[inspired by amy’s chili mac]

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Favoritest ever.

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Blood Orange Cooler.

Blood orange mocktail, coming right up!

It was between this and a blood orange hot toddy. I was feeling the cooler more than the toddy, you know?

I will tell you though, and I say this every single year, that I wish I was a skier, just so I can go sit by a fire in a ski lodge and drink hot toddies. Or boozy hot chocolate. Or whiskey coffee.

You get the drift.

But really! In these freezing cold weeks that we are having, in all of my stir craziness (which is much stronger with two kids than it ever was with one kid), I keep telling Eddie that we should just go up to a ski resort so we can sit there.

Yes. Just sit there.

Let’s pack up all of our junk with a newborn and a toddler, to drive 45 minutes to… sit there.

WHY DOESN’T HE ALSO THINK THIS IS A GOOD IDEA?!

It’s dreamy in my mind. Warm lodge, sitting by the fire, snow softly falling outside.

… screaming newborn and toddler also magically just sitting there for one or two hours too. Sounds like it would work, OF COURSE!

So anyway. I decided to go with the cooler. For obvious reasons.

This refreshing drink is filled with freshly squeezed blood orange juice, a touch of lime juice, coconut water and seltzer for some bubbles. We all need the bubbles!

I find that the blood orange juice is sweet enough and it really carries the drink – this isn’t tart or sour. But if you’d like, you can always swap that seltzer for some of the blood orange Italian soda that I love SO MUCH. In my grocery store (or in Whole Foods), it’s usually found by the fancy, expensive 4-pack sodas and some of the drink mixers.

If you’re looking for something boozy to serve this weekend while watching football or just because it’s… a January weekend (whomp whomp), we still have tons of options! I adore these pink grapefruit margaritas. Grapefruit Daiquiris. We have super old blood orange sangria that is delicious. Palomas, which will forever by a favorite. Meyer lemon shandy sangria too!

So many options for all the activities.

If you’re still in dry January though? These refreshers and very, well… refreshing!

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Blood Orange Cooler

Yield: makes 1 drink, is easily multiplied

Total Time: 10 minutes

Ingredients:

4 ounces freshly squeezed blood orange juice
4 ounces coconut water
1/2 lime, juiced
2 ounces seltzer water (flavored or unflavored – your choice!)
lime slices for serving



Directions:

Fill a glass full of ice. Pour over the blood orange juice, coconut water, lime juice and stir it together. Top with the seltzer for fizz! Add in the lime slice. DELISH.

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I mean, who doesn’t want to drink hot pink?!

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Cajun Fish Tacos with Blood Orange Slaw.

Anytime hot pink food can be found, you know I’m there!

Spicy Cajun fish tacos. Juicy blood oranges. Lots of cabbage slaw and tons of lime. It’s one of the freshest meals I want to eat in the winter, which is saying so much since right now all I can think about is hot soup.

Perhaps I’m just trying to transport myself to warmer weather with food?! I think so.

With this third week into the new year, I’m excited when I think about how well we’ve been doing with weeknight dinners. We don’t eat out at ton to begin with, but for 2018 I really wanted to make sure we were eating balanced delicious dinners during the week. I’m also trying to be a little better about weekends… which I’ve always considered to start on Thursday night.

Thursdays are the best day of the week! Because the anticipation of Friday and the weekend is so REAL.

The issue is that by Thursday, I’m like, “oh it’s almost the weekend, let’s get takeout!” and then it’s Friday night, and I don’t want to cook, and then it’s Saturday, and we’re gone all day… and so on. So I’m trying to make sure we have something balanced ALL week – even if it’s lunch on Saturday before we eat out at night, or the other way around. So it’s not just all… pizza.

This meal though! These fish tacos. Yessss.

It’s one that we can’t get enough of… even with a side of thin and crispy tortilla chips.

Fish taco sides are always tricky. They seem too fresh and light to have beans and rice on the side. More slaw? That’s an option. Lots of tortilla chips and guac? Not saying no to that, ever.

We absolutely love using napa cabbage for slaw when it comes to fish tacos. It’s hearty, but still more delicate than regular old green cabbage, so the crunch doesn’t completely overpower the flakey fish. It just gives the BEST texture to tacos.

All you have to do is toss it with some fresh cilantro, lime juice, a sprinkle of salt and pepper and those beautiful blood orange chunks. Whyyy are they so pretty?

For the fish, I used a wild caught cod and my favorite method of quickly broiling it in the oven. It takes minutes and produces the most buttery, flakey fish that is perfect for fish tacos. I do this with salmon all the time and it makes dinner come together super quickly.

P.S. autocorrect is telling me to change “most buttery” to “butteriest.” OMG. Is butteriest a word?! Please tell me that’s being added to the dictionary in 2018. For the next three months I am not going to shut up about butteriest. My apologies.

Tortillas! We always go back and forth between corn and flour. I like to use different tortillas for different things. Definitely prefer corn here. Sort of like the whole cabbage debacle – they are a bit more delicate and let the flavor of the fish and slaw shine. They aren’t as thick or chewy as flour tortillas, which I can find a little overpowering with fish tacos.

And! You guys always always (always) ask me how I char my tortillas. Ummm… I just stick them on the open flame of my gas range top. Yes, like almost burn the house down. Eddie is the tortilla char-er and it’s a supervised activity so we’re all good.

That’s my fish taco saga. These are SO flavorful and delish. Kind of like my cajun salmon with a twist! Annnd if you’re feeling it, you could always make them beer battered. I totally would.

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Cajun Fish Tacos with Blood Orange Slaw

Yield: serves 4

Total Time: 30 minutes

Ingredients:

1 1/2 pounds wile caught cod
2 tablespoons grapeseed oil
1 teaspoon smoked paprika
1 teaspoon dried italian seasoning
1/2 teaspoon salt
1/2 teaspoon pepper
1/2 teaspoon garlic powder
1/2 teaspoon onion powder
1/2 teaspoon crushed red pepper flakes
1/4 teaspoon cayenne pepper

 

2 cups shredded napa cabbage
1 blood orange, peeled and chopped
1/4 cup cilantro, chopped, plus more for topping
juice of 1 lime
pinch of salt and pepper
8 to 12 corn tortillas
4 radishes, thinly sliced
1 (or 2!) avocados, thinly sliced
lime wedges for serving
tortilla chips for serving

 

Directions:

Preheat the broiler in your oven to high and set the oven rack about 6 inches below it.

Place the cod on a baking sheet and brush it with the grapeseed oil. In a bowl, stir together the paprika, italian seasoning, salt, pepper, garlic, onion powder, pepper flakes and cayenne. Sprinkle it evenly over the top of the cod and press gently so it adheres.

Broil the cod for 6 to 8 minutes, or until just opaque and flakey with a fork!

While the fish is cooking, toss together the cabbage, blood orange, cilantro, salt and pepper with the lime juice.

To assemble the tacos, add a few forkfuls of fish to the tortilla, top with the slaw, a slice or 2 of avocado and some radish slices. Serve with lime wedges and tortilla chips!

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Feels a little sunnier now!

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Tuesday Things.

1. Ummm so I finally broke down and got an Instant Pot. Ugh. It’s for a very specific reason (that you will benefit from!) but so far… I’m unimpressed. I actually feel like I can make the recipes on the stovetop in an instant more than in this pot. If I was naming something an Instant Pot, I’d like to throw tortillas, fish, avocados, salsa and slaw inside and make it instantly turn into fish tacos.

2. Majorly craving this enchilada chicken tortilla soup.

3. Can I get a fiddle leaf fig tree online? I’ve looked around here for years (and probably talked about it in 34 tuesday things posts since all I do is repeat myself) and they are NO WHERE!  See also: I will probably kill it so just tell me about a really good looking fake one?

4. I can’t get into the true crime podcasts because most things like that SCARE THE CRAP out of me. Some I can handle. Most I cannot.

5. The only thing we watched this week was Divorce since it came back on HBO. Oh my gosh, Thomas Haden Church just makes us laugh out loud CONSTANTLY. And I’ll obviously forever love SJP. Such a good show. Also, just started Marvelous Mrs Maisel! Yes yes yes.

6. Can we please discuss the Tonya Harding special?! I’m still dying to see the movie and it’s only playing at a few random places… but it’s like, are we supposed to adore her now? I’m confused.

7. Who has read The Sarah Book? I started reading and listening to it (after reading about 40 reviews on Friday night, in the middle of the night, while feeding Emilia) and it’s SO good but so horrible at the same time. If you’ve read it, you probably get it?

8. Very into this idea of the morning gratitude routine. I always have done it the opposite way!

9. I’m so very sad that our Christmas decor is down and now the house just seems so DARK inside. I want something to replace the twinkle lights. Halp me.

10. If you grew up in Pittsburgh as a hockey fan in the 90s, this is a must see. Very heartbreaking and (hopefully will continue to be) inspiring.

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Silky Ginger Sweet Potato Soup.

Hugs hugs hugs for us all!

Silky sweet potato soup just SOUNDS like something I want to eat on a Monday. Another big hug in a bowl; a comforting, smooth pot of flavor that is satisfying and generally not terrible for us. I think it’s even accidentally vegan. Fantastic! Let’s chat about it.

This sweet potato soup has that melt-in-your-mouth goodness. It’s a little zingy from the fresh ginger. It’s rich from the coconut milk but also light since it’s pureed and not weighed down from any flour or cream.

The insane person in me considered adding a bit of pulled pork to my own personal bowl, but what psychotic brain would do a thing like that?

(Me.)

A few years ago I made a Thai curry butternut squash soup that has been a major favorite. It probably comes as no surprise that I adore all things coconut and curry! And I wanted to do something similar but not repeat the curry thing with… just sweet potatoes. They are practically the same thing anyway – I swap them all the time. You know?

So this is a sort of similar yet totally different kind of soup. Because it’s the internet and I said so!

It starts with some onions that get all caramely and sweet. This isn’t a necessary step, as without it you could easily have this soup done in about 35ish minutes. But it adds such a lovely depth of flavor – another version of sweetness that still has a savory bite, and when combined with the ginger? Oooh! Going to flavor town.

You can totally use your immersion blender here if you want. I loathe immersion blenders. I think they make a mess ALL THE TIME and they never get soup as smooth as I want it. I’ve tried all the “good ones” too! I’d rather carefully pour my soup in my favorite blender and then boom – it’s whipped and silky and perfect.

On top, I like to add a few things for crunch. Sliced green onions and then some hemp hearts, which end up adding a few good-for-us benefits! You can also do croutons like these garlic toast croutons or brown butter croutons or something else wonderfully crouton-y. I was out of GOOD bread. You know, the Ina kind of GOOD.

An extra drizzle of coconut milk or even cream here not only makes it pretty but adds one more little touch of richness! It’s super creamy and incredible and warms you to the core.

Already feeling better on this Monday!

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Silky Ginger Sweet Potato Soup

Yield: serves 4

Total Time: 1 hour

Ingredients:

2 tablespoons coconut oil
1/2 sweet onion, diced
2 garlic cloves
2 tablespoons grated fresh ginger
1/2 teaspoon salt
1/2 teaspoon freshly cracked pepper
4 cups peeled sweet potato cubes (this was 2 medium sized potatoes for me)
2 cups low-sodium vegetable stock
1 (14-ounce) can coconut milk (I like full-fat, but light is fine!)
2 green onions, thinly sliced for topping
2 tablespoons hemp hearts, for topping
extra coconut milk or cream, for drizzling



Directions:

Heat a large pot over medium-low heat and add the coconut oil. Stir in the onion and cook, stirring often, until it begins to caramelize and get golden brown, about 15 to 20 minutes. Stir in the garlic, ginger, salt and pepper. Cook for about 5 to 6 minutes. Stir in the sweet potato cubes. Cook for another 5 minutes, stirring occasionally, until the sweet potatoes start soften and get a little golden too. Pour in the vegetable stock and bring the mixture to a boil. Reduce it to a simmer, cover the pot and cook for 15 to 20 minutes, just until the sweet potatoes soften.

Once the potatoes are fork tender, turn off the heat. Use an immersion blender or carefully pour the mixture into a regular blender (and cover the lid with a towel!), blending until pureed and smooth. Add in the coconut milk and blend again until smooth.

Pour the mixture back into the pot. Taste it and season additionally with more salt and pepper if needed. Heat over medium-low heat until warmed through.

Serve with a drizzle of coconut milk and a sprinkle of green onions and hemp hearts on top.

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That’s a work of soup art.

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Currently Crushing On.

Hellllo Saturday. After this wonderful little warm up the last few days, we’re under snow and ice again! Still feeling a bit stir crazy and today the Christmas decor is finally coming down. Woohoo! Maybe it will start to feel like Spring? I’m going to decorate for Valentine’s Day since I’m a walking cliche. Cannot wait!

Hope you all are doing wonderfully! xo

So many favorites this week:

a spicy salmon sushirito! need it.

craving this orange orzo salad. yum.

oh my. this no bake chocolate cream tart looks amazing.

what i’ve learned in 10 years of blogging. it’s so good.

super interested in this vegan mac and cheese!

strawberry cocoa nib chocolate chip cookies. want.

butternut squash chili with cauliflower pearls. oooooh.

going to try this arroz con pollo!

bananas foster cobbler?! what!

completely obsessed with tracy’s art and it always is inspiring.

the best baked chicken! this is always a struggle for me.

so cute on how to build the perfect stir fry.

white chocolate funfetti rice crispy treats. yes yes yes.

definitely want this queso fundido.

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Currently Crushing On.

Welcome to the first crushing on post of 2018! I hope you’re staying warm. Going a little stir crazy over here because it feels like -20 degrees outside, so we’ve been hibernating! This combined with being sick over the holidays makes me feel like I haven’t been out of the house in WEEKS! Luckily this means we’ve been productive inside (um, but the Christmas decor is still up) but man, I need to get out.

Earlier this week I shared a day in the life post, and just in case you missed them: my end of the year beauty favorites and lifestyle favorites! And a bunch of you keep asking about my recipe disasters! They always go up the day after Christmas, so you can find them here.

Also! We are counting down the WEEKS until you can get your hands on a copy of The Pretty Dish. If you haven’t preordered yet, it would mean the world to me if you did! xo

Favorites this week:

definitely want to make this indian butter chicken.

31 healthy lunches! i struggle with lunch the most.

really into this roasted cauliflower hummus.

creamy cashew gingersnap lattes! it’s so cold here. yes to these.

this sweet potato shepherd’s pie looks so comforting.

superfoods to eat in 2018. innnnteresting.

pretty sure that supreme pizza quiche is everything i want. and more.

this chocolate walnut smoothie sounds incredible.

very lovely carrot ginger soup!

this broccoli salad has honey mustard vinaigrette! maybe i can do it.

how pretty is this jasmine pudding?

wild mushroom ragout is right up our alley.

these stunning earl grey chocolate mousse tarts!

 

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Champagne Caramel Krispie Treats.

Before you freak out, I made these with brown rice krispies!

Brown rice krispie treats! That should allow us some wiggle room in this first week of January, right? Brown rice krispie treats should count for something.

Like a whole grain something. I mean, really. 

This is my first week of January struggle that I always talk about! I want to share some delicious, healthy meals with you that we actually make and like, but I also want to give you a snacky idea for the Golden Globes this weekend.

I love watching the award shows. And the red carpet even more.

So hello, champagne caramel krispie treats!

We loooove rice krispie treats in this house. Well, Eddie and I do. I like to think we are sort of, in a way, rice krispie treat aficionados. That’s the official name, of course.

Max isn’t into them yet, which seems odd to me. Like how can he not love krispie vanilla marshmallow-ness?!

See also: this is what transpires when you have leftover champagne on New Year’s Day that must be used ASAP. And it’s like 9am. And you shouldn’t drink it.

Or should you?

This champagne caramel isn’t something super new – last year I made champagne caramel corn and it was SO good. This year, I swirled it into the rice krispie treats along with the marshmallows to hold these gorgeous squares together. You don’t have to drizzle any on top, but I did for dramatic effect. OF COURSE.

Also, can we talk about these rainbow champagne flutes? Um, I bought them in the fall for some holiday cocktails and then realize that they are essentially pointless when it comes to photos because YOU CAN’T SEE WHAT’S INSIDE.

What the heck was I thinking?

But like I could turn down a good rainbow chrome cup.

Therefore… we’ve just been using them for champagne. I figure I’ll throw some rosé in them this summer and all will be right in the world.

My apologies for giving you sugar on January 5th. But in case you want some MORE snacks for Sunday night, may I suggest this sriracha sesame popcorn? Oh my word, it’s divine. Or these champagne marshmallows with blood orange sugar. Fun fun fun.

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Champagne Caramel Krispie Treats

Yield: makes at least 16 squares or more

Total Time: 1 hour

Ingredients:

champagne caramel

1 cup brown sugar
1/3 cup champagne
1/4 cup unsalted butter
1/4 cup heavy cream
1 tablespoon vanilla extract

krispie treats

4 tablespoons unsalted butter
1 (10-ounce) bag of mini marshmallows
1/3 cup champagne caramel
6 to 7 cups brown crisp rice cereal 
6 to 8 large marshmallows, for creating marshmallow pockets



Directions:

champagne caramel

Combine all the ingredients in a saucepan over medium-low heat. Whisk to combine, then cook and stir until the mixture is bubbling. Cook for 5 to 6 minutes until it slightly thickens and is smooth. Remove from heat and let it cool to room temperature – it will thicken as it cools!

This will make extra caramel sauce, so store it in the fridge!

krispie treats

Line a 9×9-inch baking dish with parchment paper or spray it with nonstick spray. You can also use a 9×13 inch baking dish, the squares just won’t be as thick!

In a large pot, melt the butter over low heat. Once the butter is melted, stir in the mini marshmallows. Stir until the mixture is creamy and the marshmallows have melted. Stir in the caramel sauce until combined.

Turn off the heat and fold in the brown rice krispies. Completely mix until all the rice cereal is mixed in. Stir in the larger marshmallows and fold them in for a few minutes – this will create larger marshmallow pockets like you see in the photos above! Press the mixture into the dish. I like to press it down with a piece of parchment paper so it gets super smooth on top and it doesn’t stick to the spoon. Let them set for about an hour. Slice into squares and serve! You can also drizzle with extra caramel if you’d like or even sprinkle them with sea salt.

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Marshmallow pockets should always be a thing.

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