Chocolate Covered Cheesecake Squares

I made these little bites for our office party this year. They are not terribly difficult to make - they just take a little time and practice.

First, you'll make a cheesecake of your choosing. I chose to go with peppermint cheesecake because it felt appropriately festive. If you have a square springform pan, use it, as you'll waste less cheesecake. I only have a regular circular 9" pan, so I made do with it.

After your cheesecake is has been chilled for at least 6 hours, place it in the freezer for at least 60 minutes. Run a large butcher knife under hot water for thirty seconds to heat the blade. Use a clean towel to dry and immediately use knife to cut the cheesecake into 1" squares (If you started with a circular pan, first cut the cake to make a square. I placed the extras in a Tupperware container and put them in the fridge for late night snacking!). You will have to clean the blade after every couple of cuts. The colder the cheesecake and the warmer the knife, the cleaner the cut. Don't be afraid to reheat the knife blade and/or place the cheesecake back in the freezer periodically.

After the cheesecake has been cut into 1" squares, place back in the freezer for 30 minutes. Meanwhile, make chocolate ganache.

~

Chocolate Ganache
The Joy of Cooking

In a small saucepan, bring to a simmer:
3/4 cup heavy whipping cream

Add:
8 ounces bittersweet chocolate, coarsely chopped
Turn off heat and cover for a minute. Whisk together chocolate and cream until chocolate is completely melted. Cover to keep warm.

~

Working in batches, place cheesecake squares on cutting board and even up top and sides. Place squares on a wire cooling rack on top of a cookie sheet (choose a cookie sheet with a lip).

Use spoon to pour ganache over the top of each square so that cakes are evenly coated (if you've made petit fours before, this is the same concept). Carefully transfer the cakes to serving dish. If there is a lot of ganache collecting on the cookie sheet, use a spatula to scoop up and place back in the saucepan where it can be reheated.

Repeat until you've all the cheesecake squares are covered (or you're tired of doing it; I got tired of doing it. I ended up coating about half of them in chocolate; the other half I topped with a thin layer of red cream cheese frosting and then sprinkled diced Candy Cane Hershey Kisses over top).

Decorate as desired.

Eat up!

d

Peppermint Bark

Today I am thankful.

Thankful for a dreary, rainy Sunday that started when Sydney woke us up at 7:30 in the morning instead of letting us sleep in.

Thankful for a warm shower followed by the happy success of fitting into an outfit for church.

Thankful for my off-key singing of Christmas hymns.

Thankful for my Eggs Benedict brunch where we celebrated our friends' recent engagement.

Thankful for seeing my nephew, who will be a year old (!!) next Sunday, happily chomping on rice puffs and cantaloupe, haphazardly experimenting with talking gulps of water from his mom's water glass.

Thankful to come home and be bored with nothing to do but watch bad Christmas movies and chew on Tums to ward off the joys of acid reflux.

Thankful to eat leftover pizza for dinner and spend the evening making peppermint bark and other holiday sweets.

Thankful for taking a break from the kitchen and watching football with Jason, as he explains yet another rule I never knew (and probably could have gone my entire life without knowing).

Last Sunday I certainly would not have been as purposely thankful for a day like today. But then, last Sunday was not juxtaposed with one of the year's most tragic man-made events. I hope that you, too, are thankful today for the often unrecognized pleasures of simply living.

Peppermint Bark
Kelley Gondring

A couple of things before you get started:

First, I adapted this recipe so that instead of using a double boiler to melt the chocolates (because I don't have one and find it annoying to use a makeshift one), I use the microwave. The key to using a microwave as opposed to the double boiler is to microwave in short increments and after each increment to thoroughly mix the chocolates. This is to assure that the heat is evenly distributed and that chocolate doesn't get so hot that it burns. If you chocolate hasn't completely melted after following the instructions below, microwave it in 15 second increments followed by 10 second stirring until smooth and melted.

Second, because buying high quality baking chocolate can get expensive, it is tempting to use chocolate chips, which are far cheaper. If you choose to do so, remember that chocolate chips are designed not to melt into a puddle but instead keep their shape when put in high heat. This means that if you are microwaving chocolate chips instead of baking chocolate, it is going to take more time, thus you are going to have to be more patient!

Keeping these two things in mind, invert a 12"x9" cookie sheet and cover with a piece of waxed paper or aluminum foil (if using aluminum foil, you can wrap it on the lip of the cookie sheet; if using waxed paper, you'll need a bit of tape). Set aside.

In a small glass bowl, microwave for 30 seconds:
5 ounces white chocolate
Use fork to mix the chocolate. Place back in microwave for an additional 30 seconds. If chocolate is completely melted, pour onto cookie sheet and use spatula to evenly spread in a rectangle.

Dust with:
1/4 cup smashed peppermint candies
Place in refrigerator for 5 minutes.

Meanwhile, in a medium glass bowl, microwave for 45 seconds:
12 ounces semisweet chocolate
Use a fork to mix chocolate (it will not be completely melted yet).

Add:
1 teaspoon peppermint extract
1/2 cup whipping cream

Place back in microwave for an additional 45 seconds. Remove and use fork to mix together. If the chocolate is completely melted at this point, pour over the white chocolate and use a spatula to evenly spread.

Refrigerate until chocolate has hardened (about 30 minutes).

In a medium glass bowl, microwave for 45 seconds:
12 ounces white chocolate
Use a fork to mix the chocolate. Microwave an additional 45 seconds. Again use fork to mix. Pour over the hardened semisweet chocolate and use spatula to evenly spread.

Immediately sprinkle overtop of the melted white chocolate:
1 cup smashed peppermint candies

Place in the refrigerator until the chocolate has hardened (about 30 minutes).

Remove the waxed paper from atop the inverted cookie sheet and place on cutting board. Use a sharp butcher knife to cut into squares.

Keep refrigerated before eating.

Eat up!

Spinach Ravioli

Ravioli-making is no simple task, but if you choose to partake then you will not be disappointed. It was only after I made my own ravioli for the first time that I appreciated the price on the menu at restaurants that took the time to make their own. I tend to think that many pasta dishes are over-priced, as many, not all, of the ingredients are quite inexpensive. However, with ravioli what you're paying for is the sheer amount of human labor it takes to make enough ravioli to serve everyone who orders it.

I've learned that if I am going to make ravioli, I need to allot at least 3 1/2 hours to get the job done. And this is after several rounds of practice. So if this is your first go at making this delicious dish, I would give yourself a whole afternoon. Worst case scenario you end up with extra time on your hands.

The other lesson I've learned is that if I am going to make ravioli for a crowd, I make it the day before so that there is no chance I am crunched for time. It is no fun to be frazzled because your guests are arriving in 20 minutes, you still have two batches of ravioli to make, your kitchen is a mess, and you are not showered. Believe me - I speak from experience!

If you aren't going to use all of this ravioli in one sitting, you can freeze it for weeks/months at a time. I actually made this yesterday and froze all but two servings of this batch so that when little snow pea arrives, we have several easy meals on hand.

Spinach Ravioli
Kelley Gondring

Makes ~80 large ravioli (enough to serve as an entree for ten people)

Pasta
Determining the correct consistency for pasta dough is really tricky. It is truly a "practice makes perfect" kind of thing. While I follow this basic recipe, I always add either more oil or more flour (sometimes even an extra egg!) depending upon the consistency. I say this ahead of time so that you don't stress if you have to tweak the basic recipe.

Add to a food processor:
3 1/2 cups flour [do not pack flour]
6 whole eggs
1-3 tablespoons olive oil
Pulse together until the ingredients just come together.** The dough should be a bit crumbly rather than one cohesive ball. Remove from the food processor. Knead the dough until it is smooth and elastic, about 5 minutes. Add flour or olive oil as necessary.

**If the dough looks completely dry - not like dough at all - test it by taking a scant handful and pressing it together. If it doesn't stay together at all, add an extra egg to the food processor and pulse together again. If it does stay together but feels really dry, add another tablespoon or two of olive oil. Pulse together.

If the dough is one cohesive ball, there isn't enough flour. Remove from the food processor and place on floured countertop. Add one tablespoon of flour at a time as you kneed the dough together.

Cut the dough into eight pieces using a serrated knife. Wrap dough in plastic wrap and refrigerate for about 30 minutes.

Filling

In a medium bowl, combine:
3.5 ounces spinach, cooked, chopped, and drained*
15 ounces ricotta cheese
1 cup mozzarella cheese
1/2 cup parmesan cheese
2 whole eggs
3 cloves minced garlic
1/4 cup minced white onion
2 teaspoons basil
1 teaspoon oregano
salt + pepper to taste
Mix together until evenly combined. Cover with plastic wrap and set aside.

*Weight is after spinach has been cooked and drained; I used one 10 ounce package of frozen spinach.

Steps 4 + 6

Assembly
1. Remove one piece of dough from the refrigerator.
2. Roll out using the lasagna attachment and carefully follow the directions that come with your Pasta Machine. Remember to lightly sprinkle flour on the dough whenever it begins to go from tacky to sticky, as it will get stuck in your machine if you don't.
3. Lay flat on cloth towel.
4. Place 1/2 tablespoon (1 1/2 teaspoons) filling 3/4"-1" away from the left and top of the pasta. Place next dollop of filling 3/4"-1" from previous dollop of filling. Repeat until you run out of room. [Start by placing the filling further apart so that you can practice. As you get better, you can place it a little closer together.]
5. If necessary, use a pizza cutter to cut between every third dollop of filling.
6. Use a pastry brush to brush water over the edges of the pasta and between the filling.

Steps 7 through 10

7. Take the bottom edge of the pasta and pull over top of the filling.
8. Use your fingers to press the top edge and bottom edge together.
9. Starting in the middle and working your way out, press the dough between the filling together, pushing the air bubbles out.
10. Use the pizza cutter to cut out ravioli and trim the edges. [I cut about half of the ravioli out in half moons. The other half I cut into rectangles, making about half of those even fancier by trimming the edges with a pastry wheel. If you choose to do this, let the ravioli dry for about 10 minutes before using the pastry wheel so that there is a clean cut.)
11. Place on lightly floured piece of waxed paper or on dry hand towel.
12. Repeat with remaining dough and filling.

Step 11

If you choose to freeze your ravioli, place them closely together on a cookie sheet, not letting them overlap. Place in freezer for 45-60 minutes before transferring to a freezer-safe bag.

If you choose to eat your ravioli right away, bring a pot of water to a rolling boil. Place ravioli in boiling water for 4-5 minutes. You'll know they're done when they float to the top. Serve with Tomato Sauce or Alfredo Sauce.

Eat up!

White Chocolate Pumpkin Cookies

Did I mention how much I love pumpkin? I found this recipe in my Foster's Market Cookbook several years ago and love to make these cookies in the fall. The original recipe is a bit sweet for my tastebuds, so I cut down on the butterscotch chips and add more oatmeal. And because I like pecans better than walnuts, I substitute the former for the latter.

Mom charged me with making a dessert for the Cousins Reunion we are having today at her house. I've learned that for these types of events, it is better to show up with a finger food-like dessert (cookies, brownies, individual tarts, etc), simply because people fill up on the lunch and think "I don't have room for a piece of cheesecake; I do have room for a cookie."

It was nice to see family members that I haven't seen in years or, in one case, haven't met at all.

White Chocolate Pumpkin Cookies
adapted from Foster's Market

Makes ~40 cookies

Preheat oven 350º

In a large electric mixing bowl mix together:
2 cups flour
1 teaspoon baking soda
1/2 cup butterscotch chips, finely chopped

Mix in:
12 tablespoons butter, softened
1 1/4 cups sugar
2 tablespoons molasses
2/3 cup canned pumpkin puree
1 teaspoon vanilla
1 egg
Scrape down sides of bowl.

Mix in:
1 1/3 cup rolled oats
1 cup white chocolate chips
1 cup pecans, coarsely chopped

Line cookie sheets with parchment paper (don't skip this step; the butterscotch chips make this dough quite sticky). Place tablespoonfuls of dough about an inch apart on cookie sheets. Bake about 15 minutes.

Let cool for 5 minutes before transferring cookies to wire racks. Let cool entirely before storing.

Eat up!

I also love these cookies over vanilla ice cream. I didn't have caramel sauce, which just sounds heavenly, so I used a little chocolate sauce in its place.

Tiramisu Cheesecake

My dad is an amazingly talented woodworker, a talent from which Jason and I have benefitted exceedingly well. Amongst other things, he made our dining room table out of a fallen cherry tree! It is a beautiful piece of workmanship and I am very lucky to eat off of it nearly every day.

As we get our home ready for the new addition, there are a couple projects that Jason and I would like to tackle but don't exactly have the skill set necessary to get them accomplished on our own. Not wanting to take an unfair advantage (let's be clear, I do want to take fair advantage) of his wood-working abilities, I sent him an email proposing an exchange. It went something like this:

Hey Favorite Daddy in the Whole Wide World:

Can we barter goods and services? In exchange for your assistance in carpentry, I can offer you both both pesto and cheesecake (not together unless that's your request).

Love,
Favorite Daughter in the Whole Wide World

Yes, I get that this is not exactly a completely even exchange, but I also know that my pops loves some cheesecake. Happily, I can report he agreed to a brainstorming session so long as it included cheesecake and a cappuccino. Thus my idea for a tiramisu cheesecake was born!

Tiramisu Cheesecake
Kelley Gondring

Preheat oven 500º

Crust
Combine in a medium bowl:
1 1/2 cups graham cracker crumbs
6 tablespoons melted butter
1/4 cup sugar
Thoroughly mix so that all ingredients are well incorporated. Pour mixture into the springform pan. Spread crumbs evenly across the bottom, using your fingers to firmly pack. Place in refrigerator.

Custard
In an electric mixing bowl, add:
2 eight ounce packages cream cheese, softened
2 eight ounce package reduced fat cream cheese, softened
Using the paddle attachment, mix at moderate speed for thirty seconds.

Scrape down the sides of the bowl and slowly add:
1 cup sugar
1/2 teaspoon vanilla
4 tablespoons whipping cream
Mix 1 1/2 minutes so that the ingredients are smooth and creamy. Half way through, scrape down the bottom and sides of the bowl. Over beating the batter will result in it rising too much and then falling when it cools, so set a timer if necessary.

One at a time add:
4 large egg yolks
Beat until yolk is incorporated. Scrape down the sides of the bowl and repeat.

Using a low speed, mix in:
1/2 cup freshly brewed strong espresso, cooled
until just incorporated.

Pour batter into the spring-form pan over top of the graham cracker crumb crust. Cover with a piece of aluminum foil and bake for 12 minutes. Reduce temperature to 200º and bake for 40-45 minutes, removing foil about half way through.

Turn off the oven and use a wooden spoon to hold the oven door ajar (yes, the center of the cheesecake should still be jiggly in the middle). Let the cheesecake sit for 30 minutes.

While the cheese cake is in the oven cooling, prepare Mascarpone Topping.

Mascarpone Topping
adapted from tiramisu recipe in The Joy of Cooking

In a medium bowl with a handle, beat on high until thick and light yellow:
3 large egg yolks
2 1/2 tablespoons sugar

Whisk in:
2 tablespoons sweet Marsala
1 1/2 teaspoons water
Place the bowl over a skillet of simmering water. Whisk constantly until the temperature reaches 160º. [I tried this traditional way and it took forever! As I've mentioned before, I like to cook at night, so after 10 minutes or so, I got impatient and placed the mixture in a glass Pyrex container and put it in the microwave for 15 seconds. I then whisked it, measured the temperature, and repeated three times. If you do it this way, you just need to make sure not to overcook the eggs.] Set mixture in the refrigerator to let cool.

Meanwhile, in a medium bowl, beat on high until soft peaks form:
1/4 cup heavy cream
1 teaspoon vanilla
Set aside.

After 10 minutes or so, remove egg mixture from the refrigerator and whisk in:
6-8 ounces Mascarpone cheese
Gently fold in the whipped cream mixture.

At this point, the cheesecake it probably ready to come out of the oven. Pour the Mascarpone topping over the top of the cheesecake and evenly spread. Place in the refrigerator overnight to let both the cheesecake and the topping completely cool and settle.

Decorate with chocolate shavings, cocoa powder, whipped cream, and espresso beans.

Eat up!

Chocolate Chip, Oatmeal, and Pecan Cookies

Waiting for former President Clinton to give his speech at the Democratic National Convention, I decided I needed to make cookies. Today, I enjoyed them on the front porch with a cold glass of milk.

Chocolate Chip, Oatmeal, and Pecan Cookies
Kelley Gondring

In a large mixing bowl, cream together:
1 cup butter, softened
1/2 cup peanut butter
3/4 cup brown sugar
3/4 cup white sugar

Add:
2 eggs
1 teaspoon vanilla

Add:
1 teaspoon baking soda
2 cups flour

Mix in:
1 cup diced pecans
2 cups semi-sweet chocolate chips
1 cup oatmeal

Place dollops of cookie dough on lightly greased cookie sheets. Bake for 12-15 minutes or until cookies are golden brown. Dunk in milk if desired.

Eat up!

Individual Chicken + Veggie Pot Pies

The first time I made this recipe, I tripled it to serve 13 friends our entree course at the Progressive Dinner Party we organized. I ended up with six or seven leftover pies because the recipe really only needed to be doubled, so Jason and I froze them and ate them when we either didn't have the time or the energy to cook.

What with birthing classes, game night, and prenatal yoga filling up our weeknights, we've managed to go through all those pies already! I decided use my Labor Day to make another batch since we didn't go anywhere for the holiday (and all our friends did). To be sure, this is at least a half-day endeavor, so plan accordingly. I actually split it up into two days, saving assembly for day two just because that worked better for our schedule.

As a side note, I'm not sure how real cooks who are pregnant roll out pie dough! Instead of being able to use my tummy straight-on to hold the waxed paper in place, I had to awkwardly use my side/hip and ended up with quite the flour-covered baby bump when all was said and done. When Thanksgiving and Christmas roll around, I wonder what ingenuity I'll have to employ to get the job done! Thoughts? Suggestions?

Individual Chicken + Veggie Pot Pies
adapted from epicurious

Filling
Add to a large mixing bowl:
3 cups coarsely chopped cooked chicken*
2 teaspoons black pepper
1 1/2 teaspoons thyme
1 teaspoon salt

*Because I wanted to the stock for other uses, I followed the recipe here to cook the chicken. I'd never used leeks to make stock, and I thought it was delicious. However, if you want to save a couple hours of your time, it is perfectly fine to buy a rotisserie chicken or to cook your own chicken breasts and/or thighs.

Bring about 1 1/2 cups water to a boil in a small pot. Add:
1 cup green beans
Cook for 2-3 minutes so that the beans just begin to get tender. Drain and add to mixing bowl.

In a large skillet, heat:
2 tablespoons olive oil

Once oil is hot, add:
2 red or orange bell peppers, finely diced
8 ounces Cremini or shitake mushrooms, sliced
1 small white onion, finely diced
Cover and let cook 4-5 minutes so that veggies start to get tender. Uncover and let cook an additional 2-3 minutes to allow the excess water to evaporate. Remove veggies from skillet using a slotted spoon and place in the large mixing bowl.

Using the same skillet, add:
3 handfuls fresh spinach
Cover and let wilt (this will take about 2 minutes). Remove from heat. Let cool. Squeeze excess water from spinach and add to the mixing bowl.

Again, using the same skillet, melt over medium heat:
1/2 cup butter

Add:
1/2 cup + 2 tablespoons flour
Whisk flour and melted butter together to make a roux. Once roux is made, stir in:
1 1/2 tablespoons beef base
2 cloves minced garlic

A little at a time, whisk in:
1/2 cup whipping cream
3/4 cup milk
1 cup chicken stock
Once all the liquids have been incorporated, remove from heat. Add the sauce to the mixing bowl. Use a spatula to evenly distribute the sauce among the chicken and veggies.

Crust
In a food processor, combine:
2 1/2 cups flour
1/2 teaspoon salt
1/2 teaspoon pepper
1/2 teaspoon thyme
2 sticks unsalted butter, softened
8 ounces cream cheese, softened
Pulse about 30 seconds or until ingredients come together. Remove from processor and form a large ball. Cover with plastic wrap and refrigerate about 30 minutes. The goal is for the dough to be warm enough to roll out, but not so warm that it becomes a gooey mess! [I actually made the dough the night before I put the pies together, so I refrigerated it overnight. Before rolling it out, it had to soften for about 30 minutes while sitting on the kitchen counter.]

Assembly
Cut dough into eight (8) evenly divided pieces. Use your hands to work into small rounds. Lightly flour and place between two pieces of wax paper.

Method #1
The is the method I used to give the pot pies a crust on the bottom, top, and sides. I put these in 2" aluminum tins and froze them for future dinners.

1. Use rolling pin to form a 9" disc.

2. Place one cup of filling in the middle of the disc.

3. Pull one side of the dough to the middle of the filling. Repeat four times (so five times total). By making it five-sided instead of four sided, it is easier to form a circle in the end.

4. Flip over the pie. Use the palm on your hand to flatten the pie a bit. Use your fingers to make the edges of the pie more circular and to create a small crust.

5. Use a fork to create a decorative edge.

6. Place in a 2" ramekin or aluminum tin.

If cooking immediately, preheat oven to 375º and bake for about an hour. You'll want to cover the top with aluminum foil so that the tops don't get too brown before the bottom and sides of the crust are cooked through. About five minutes before removing the pies from the oven, remove the aluminum foil. Use a basting brush to lightly coat the top of each pie with an egg wash.

Method #2
This is the method I used to give the pot pies a thicker top crust with no bottom or side crust. The benefit of this method is that it is easier assembly-wise and you don't have to worry with the bottom and side crusts getting cooked all the way through. However, I find these are harder to freeze because the edges of the crust hang over the side of the cooking dish (in my case a 3" ramekin).

1. Use rolling pin to form a 4 1/2" disc.

2. Fill each ramekin with 1 cup filling.

3. Place the dough on top of the ramekin.

4. Tuck the dough that's hanging over the edges onto the sides of the ramekin. Use fingers to create a crust.

5. Use fork to create a decorative edge.

Preheat oven to 375º and bake for 35 minutes or until the crust begins to turn golden brown. Once the crust begins to brown, use a basting brush to lightly coat the top of the each pie with an egg wash.

Eat up!

Chocolate Peanut Butter No Bake Cookies

Armed with mixing bowls, measuring cups and spoons, cookie trays and cooling racks, and all the ingredients to make three different types of cookies, twelve members, myself included, of Highland Presbyterian Church headed to The Winston-Salem Rescue Mission on Saturday morning to make cookies for the residents. It was part of Highland's Helping Hands, a community service event where 100+ church members headed out into the community to participate in various service projects.

I usually pick projects with Habitat for Humanity, but given my current "condition" I figured that climbing up on a roof or smelling paint fumes all morning were probably less than ideal projects for me. Breakfast cookies, on the other hand, sounded right up my alley!

Our top-notch leader had organized everything wonderfully, as was exemplified by the recipes she chose for us. Instead of choosing to make three different types of cookies that would all have needed the oven, she picked this recipe for no bake cookies. Combined with traditional-style chocolate chip and sugar cookies we also made, these no bake wonders were perfect!

Chocolate Peanut Butter No Bake Cookies
Food Network

In a small saucepan, bring to a boil:
2 cups sugar
4 tablespoons cocoa
1 stick butter
1/2 cup milk

When the mixture has been boiling for one minute, mix in:
1 cup peanut butter
1 tablespoon vanilla
3 cups oatmeal
Remove from heat.

Line several cookie sheets with waxed paper. Drop spoonfuls of batter onto the waxed paper. Place in refrigerator to let cool. When they've hardened, they're ready to eat.

Eat up!

Peanut Butter + Chocolate Rice Crispy Treats

Whenever I make rice crispy treats, I think of Christmas 1997. I was in the eighth grade and had all the style of a fourteen year old growing up in the '90s - the poofy, unbrushed hair, the patterned shirts with stone washed jeans, a smattering of acne, and a smile full of metal with green and blue rubber bands . . . who let me out like that?!?

But back to my point. My family from Kansas was visiting that winter so there was more activity in the house than usual. It was also the year that we had a lot of snow, by North Carolina standards, anyway. Snow plus four kids meant the constant slamming of our back door as we trudged in and out between sleigh rides. We'd strip off our multiple layers of clothing, leave them uncaringly in a wet pile by the door, and come inside for a half a cup of hot chocolate and two (or three) rice crispy treats. We'd turn on the T.V. and hang around until we got bored and decided to go play again. Fourteen is the age where it almost isn't "cool" to go play anymore, but because there was snow on the ground all pretenses were dismissed. So we'd once again pile on our layers of clothing, put on our hats and gloves, and head back out the door to make a dozen more runs down the hill. We lost many a sled and toboggan to the lake at the bottom of the hill when we got going too fast and were forced into an emergency evacuation, lest we end up in the lake, too. Every once and awhile we were able to fish a seemingly condemned sled or toboggan out of the lake by fetching my dad's fishing rod, hooking the abandoned vehicle, and reeling it into safety.

I couldn't tell you where our parents were for any of this fun - probably doing adult things like braving the icy roads and driving to work since we were old enough to stay by ourselves. After the third or fourth day of this, my cousin, Laura and I got tired of sledding so we mostly sat around and ate. A lot. Like the entire dish of holiday rice crispy treats my mom had made before departing for her grown-up obligations. It isn't that we necessarily meant to eat the whole thing, but over the course of the day with one bite here and another bite there, they were gone.

And boy was my mom pissed! She loves rice crispy treats, so when she came home to an empty casserole dish that we'd had the audacity to leave dirty she was not a happy camper. Especially since Laura and I were just sitting there like "bumps on logs" watching whatever dribble happened to be on our non-cable television at the time. I remember hearing her walk (stomp) from the kitchen to the living room, holding that empty dish, and ripping us a new one about the lack of respect it takes to eat every last rice crispy treat that we hadn't even made and then leave the dirty dish on the counter.

Eek.

I'm not sure how we managed to get our hands on more Rice Krispies or marshmallows since neither one of us had a license or a car, but I certainly do remember that when Mom left for work the next day, Laura and I got busy making another batch together. And we didn't eat a one.

--

I decided to make rice crispy treats to serve at Game Night because they are a relatively easy sweet to make AND they can be easily be made gluten-free (Kellogg's now makes gluten-free Rice Krispies) for my two of my girl friends. Unfortunately, the gluten-free boxes don't come with a recipe so I relied upon my memory and a little creativity. (Yes, I could have just done a google search, but I was lazy. For traditionalists like me who like plain better, here is the original recipe.)

Peanut Butter + Chocolate Rice Crispy Treats

Kelley Gondring

In a large pot, melt over medium heat:
1 stick butter

Once butter is melted, add:
1 bag mini marshmallows
1 bag Reece's peanut butter chips
Stir constantly with a wooden spoon until all the marshmallows and peanut butter chips have melted.

Turn off heat. Stir in:
6 cups Rice Krispies
Once the ingredients are thoroughly mixed, transfer them to a large, buttered casserole dish (13x9). Use a spatula or buttered piece of wax paper to press down the treats so that they are even. Set aside.

Pour into a medium microwave-safe bowl:
3/4 bag semi-sweet chocolate chips*
Melt in microwave being careful not to let burn.
*For a thicker chocolate base, use whole bag.

Pour the melted chocolate over the rice crispy treats. Use a spatula to evenly spread. Let cool. Cut into small squares to serve.

Eat up!