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The Art of Lawn Care

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About Me

Melissa Marie Spencer Toronto is a 24 year old semi-newlywed with increasingly neurotic tendencies that include the need to bleach her bathroom floor and iron her sheets. She dreams of the day when she can stop (financially) supporting her darling husband on his quest to become a wildly successful IT entrepreneur, and instead can live in the manner in which she hopes to become accustomed with nothing to do but clean her house and sew. Sigh. A girl can dream. When she’s not using her neurotic powers for good, she devises elaborate plans to get her husband to stop working and pay attention to her. It’s a little like watching I Love Lucy reruns.

Snap, Crackle, Brulee!

This weekend I was bored, and as we all know, bored Melissa + kitchen full of food = who knows!  Sometimes it’s great, sometimes it’s a disaster, mostly it’s just okay.  But this weekend I made something I really like.  It’s very simple, but sometimes simple is the way to go.  I’ve never put a recipe  on my blog before, for a few reasons.  The main one is that I don’t..so much…measure…anything.  But since I do aspire to write a cookbook, I thought I’d better give it a stab.  Please enjoy my specific descriptors like “smallish,” there’s just really no better way to say it.

Marshmallow Brulee Rice Krispies

1 bag marsmallows

1 stick of butter

1 cup peanut butter (I like crunchy)

6 cup Rice Crispies

In a large (preferably non-stick) saucepan combine half (or so) of the marshmallows, 3/4 of the stick of butter and the peanut butter.  Melt over medium heat, stirring constently.  Fold in the Rice Krispys and then spread the mixture in to a greased 9×13 pan.  In a smallish bowl combine the rest of the marsmallows and the buter, microwave for 45 seconds and then (move fast, this is time sensitive) mix them together and spread evenly over your rice crispy treats.  Put under the broiler for 2-3 minutes, until the top gets brown and crispy.  You’ll probably want to crack the oven door a little an watch them because they will go from golden brown and delightful to totally burt in no time.  Trust me, if there is one thing I know how to do it is burn something under the broiler.

3 comments

  1. Kristina posted on August 26, 2009:

    Remember how we talked about collaborating on a cookbook (you doing the food and me the photos)… I think we should do some scheming/planning and make it happen for real. That is, if you are still up for it.

  2. megs posted on August 27, 2009:

    good to see you are alive. So, scouts huh? Good luck. I’ll start praying for you, (and the kids too..) When are we going to get together? It’s been far too long. So much to catch up on!

  3. .Jessie posted on August 27, 2009:

    This sounds fantastic! I must try it… But as I’m sure you remember, rice crispy treats is something I never could master… Sadly..

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