fat kid friday

30 SECOND RICE KRISPIE TREAT IN A MUG

Jenni and I were recently at a dinner with some of our favorite women telling each other our “real life” secrets. We like to keep it real here on the ol’ blog, so I’ll let you in on some of mine: 
* The first thing I do when I get home is unbutton my jeans. Duh. 
* If you’re over at my house, know that I hastily hid and cleaned everything the 5 minutes before you came. I’m probably sweating and now you know why.
* Sometimes Daniel Tiger or Wild Kratts babysit my kids. 
* And lastly, I have nightly grownup secret eating time. 
The ladies were particularly excited about this recipe of mine: the 30 second Rice Krispie Treat in a mug. This was my j-a-m in college when all I had was a microwave and a mini fridge. And if you compare it to other snacks you could have, it’s sort of healthy, right?
Ingredients:
Marshmallows
Rice Krispie Cereal
I Can’t Believe It’s Not Butter Spray
1. Spray a large coffee mug with Butter Spray (about 5 sprays) just to coat the mug
2. Fill your mug about half full of marshmallows and spray the top with butter spray (about 3 sprays)
3. Put mug in microwave for 30 seconds (watch so the marshmallows don’t overflow!)
4. Immediately pour cereal in to about the top of the mug and stir, stir, stir
5. Consume in secret from your children and husband
6. extra points for sprinkles, chocolate chips, peanut butter, whatever your heart desires.

Here is another easy and crazy fast grownup secret eating time recipe I’m pretty obsessed with. It’s SO good. It’s literally like the inside of a Reeses cup. But please, eat these warm!!
Any other recipes I need to know about??

-L

MY GO-TO YELLOW CAKE RECIPE

Let me preface this post by saying 1. I’m not a food photographer and 2. we wanted to eat it so badly I didn’t take many pictures before we destroyed this bad boy!
My three-year-old requested a cake for no reason, and being the fat kid that I am, I was like “sure! why not?!” Problemo- it was 6:00 pm and I was not about to run to the store. I searched Pinterest for the easiest and yummiest cake recipe, and turned up with this gem. This is now my go-to yellow cake recipe! So simple, very few ingredients, in fact I bet you have all of the ingredients in your kitchen right now. Mwuahahaha!
This cake is m-o-i-s-t, slightly dense but light, buttery, and absolutely de-lish. The frosting is my friend, Lori’s, go-to vanilla frosting. It’s sweet but not disgustingly so. Nice and fluffy.
Scroll down for the recipe.
UPDATE: I made it again and it’s just so freaking good! Make sure to read the notes though!
NOTES:
*If you want your cake to taste fresh and delicious, use fresh and delicious ingredients. I know that sounds like common sense- but seriously- use GOOD and real (read: expensive) vanilla extract, use the best butter, eggs, milk, etc. It truly makes a difference.
*UNDER BAKE this cake. My rule of thumb is set the timer 5-10 minutes under what the recipe says and keep testing every 2-3 minutes. The cake should be firm with a little jiggle when you gently shake the pan. It will KEEP COOKING in the pan!! Put a knife in the middle and it should come out with crumbs on it- NOT clean. Clean means you probably over baked it. But still eat it. Obviously.
RECIPE:
GO-TO YELLOW CAKE
INGREDIENTS:
1 cup unsalted butter, room temp
2 cups granulated sugar
4 eggs, room temp
2 3/4 cups all purpose flour
2 1/4 tsp baking powder
1/2 tsp salt
1 cup milk
2 tbsp good vanilla extract
1. Preheat oven to 350 degrees.
2. Butter and flour pans (I used 2- 9″ rounds).
3. Sift dry ingredients and set aside.
4. Beat butter for 3 minutes. Add sugar and beat another 3 minutes. Add eggs one at a time and beat thoroughly.
5. Add flour mixture on lowest speed one cup at a time, alternating with milk. End with the flour mixture. Add vanilla and mix well. Pour into prepared cake pans.
6. Bake 20-25 minutes until a knife inserted in the center comes out with a few crumbs. DO NOT over bake- the secret to the yummiest cakes!
7. Cool in pans on wire rack for 5 minutes, then flip out on wire rack and cool completely.
*adapted from THIS recipe
VANILLA FROSTING
INGREDIENTS:
1 cup unsalted butter, room temp
1/4 tsp salt
1 (32 oz) package powdered sugar
6-7 tbsp milk
1 tbsp good vanilla extract
1. Beat butter and salt on medium speed 1-2 minutes until creamy
2. Gradually add powdered sugar alternating with milk at low speed til blended and smooth
3. Mix in vanilla and food coloring if adding. Whip until desired fluffiness.
*adapted from Southern Living Magazine
Moral of the story: bake a cake for no reason.
-L

RECIPE: CHOCOLATE SALTED TOFFEE CRACK(ERS)

You know when you’re eating something and every time you take a bite, you have to say how good it is? Even if you’re by yourself? Ooooooor is that just me? I think this crack chocolate salted toffee cracker will have you doing just that. Crunchy, rich, and sweet with a touch of salty. Since Passover starts Monday, we made ours with matzo, but you could certainly use Ritz crackers or Saltines. You could also make these as Easter treats by topping with pastel candy eggs or even Peeps!
Scroll down for the super simple recipe.
The adult version- rich bittersweet chocolate topped with fleur de sel
Toddler addition of colorful marshmallows and sprinkles!
This is the best baking investment you can make. I sprinkle this on every chocolate dessert I bake.
RECIPE
CHOCOLATE SALTED TOFFEE CRACK(ERS)
Ingredients:
2 sticks unsalted butter
3/4 cup packed brown sugar
1/2 tsp vanilla
fleur de sel (or course sea salt)
6 sheets of matzo or your fav crackers
10 oz. bittersweet chocolate chips
toppings – fleur de sel, toasted almonds, sprinkles, candy, peanut butter chips… the list goes on!
1. Preheat oven to 350 degrees
2. Line baking tray with parchment paper. Cover tray with matzo, edge to edge.
3. Melt butter and sugar in a pan over medium heat til boiling. Boil 3-4 minutes. Remove from heat and add vanilla and a large pinch of sea salt
4. Immediately pour over matzo and spread with an offset spatula. This will turn into a sea of bubbling toffee so it will sort of spread out naturally- don’t stress if it’s not perfect.
5. Bake 10 or so minutes until toffee is bubbly and brown. Watch or it will burn!
6. Remove from oven and immediately sprinkle chocolate chips on top. Cover loosely with foil. After 5 minutes remove foil and spread the now-melted chocolate chips evenly over toffee. Sprinkle with your fav toppings.
7. Put the tray in the freezer for about 30 minutes until chocolate is hardened. Break into pieces and keep in a ziplock bag in the freezer. This will keep it from getting all melty… and hide it from view…
8. Try not to consume all at once.
-L

FAT KID FRIDAY: CHOCOLATE

This is why I can’t peruse Pinterest when I’m hungry (which is all the time)! I find oohey gooey chocolaty caramely peanutbuttery goodness that I just want to bake and gobble up immediately. Here’s what’s on my to-bake list (not Jenni’s, because she’s a freak and doesn’t like dark chocolate. Can’t believe we’re friends)… it’s Fat Kid Friday: Chocolate Edition.  
…and i just gained 5 lbs looking at these recipes. Anyone tried these? Lemme know!
-L