Posting on a Friday, you know what that means – craziness in the life of Erica Sweet Tooth! Ryan and I just got back from an amazing trip to California and we’re slowly getting over the jet lag and the fact that our vacation is over. But I couldn’t let this special week slip by without officially celebrating the blog’s 4th blogoversary!! I can’t believe Sweet Tooth is four years old this week – it really has been such an amazing adventure and I am so proud of everything this little space on the internet has become. To think that my first post was written a few nights before my first dental school exam in Connecticut , and now I’m a married dentist living in NYC pretending to be an adult. Insanity! Last year we celebrated with rainbow present surprise cookies, and keeping in the theme of colorful, I made these delicious and over the top rice krispie treats.
These cuties are actually based on a new popular bakery that’s taken New York City by storm – Treat House on the UWS. They specialize in rice krispie treats and have a whole range of amazing flavors like blueberry pie and bubblegum. Their doors opened just this past August, but it’s already so popular, I have a feeling rice krispie treats might just be the next cupcake/cakepop/macaron craze. Their birthday cake flavor caught my eye so I decided to do my best to recreate them. I pressed the mixture into a smaller pan than normal so the krispies are taller and therefore can be cut into perfect little cubes (well, almost perfect) just like Treat House does it. Topped with pink marshmallow fluff (TH does blue, but we’re celebrating Sweet Tooth here so it had to be pink), these bite sized treats are so much more than your average bakesale rice krispie treat. They’re over the top sweet, colorful, and adorable – all things to celebrate everything Erica Sweet Tooth!
As I mentioned already, my life has changed quite dramatically since my first post, but I’ve kept trucking along almost every week sharing sweets and life stories. There are times when I have a bounty of recipes and photos to share, just waiting on my computer for the weeks to come along. And then there are times like this week when I have no prepared recipes on hand, no time, and a sun that sets not long after I get home. I made these rice krispie treats on Wednesday and literally ran home from the subway last night to catch the last bits of sunlight to capture a few photos. I thought the whole experience was actually quite telling in terms of my life and blogging. Sometimes it’s stressful and there’s plenty keeping me busy outside of the blog, but I truly love baking, photographing, and sharing these recipes each week. It’s a blast and I hope to continue as long as it makes me as happy, and as long as you all keep reading :) Thank you so much for your love and comments over the past year – here’s to another fantastic year with plenty of butter, sugar, and sunlight!
Funfetti Rice Krispie Treats
Yield: 25 small treats
5 cups rice krispie cereal
4 tbsp butter
1, 10-oz bag mini marshmallows
3/4 cup dry yellow cake mix
1/2 cup sprinkles, plus more for top
7.5oz jar of marshmallow Fluff (*see note below)
Grease an 8x8" pan with butter and place the rice krispies in a large bowl and set aside. In a large saucepan, melt the butter and then add the marshmallows. Stir until marshmallows are mostly melted, then remove from heat and stir in the cake mix until smooth.
Add the marshmallow mixture to the rice krispies and use a rubber spatula (and your muscles) to incorporate everything. Once the mixture has cooled a bit, add the sprinkles and continue to mix. Transfer mixture to prepared pan and use a spatula and your fingers to press into an even layer. Spread Fluff (* see note below) over rice krispie treats until smooth and sprinkle more sprinkles on for decoration. Transfer to the fridge for 20 minutes to allow mixture and Fluff to set before cutting. Then use a sharp knife to cut small squares (I did 5x5). Serve at room temperature.
*Note: I chose to just spread Fluff over the rice krispie treats, but the topping ended up being kind of messy and didn't hold it's shape well. If you're in a time crunch like me, just use the Fluff and embrace the mess, but if you have more time I would suggest trying a marshmallow frosting instead. Here's a recipe that sounds good to me from Baked Bree
And one last photo revealing just how desperate we food bloggers can get for sunlight. It’s not lit properly, the color tones are off, and my dreary window is in view, but it’s my life these days and I still love it. Happy 4th Blogoversary Erica Sweet Tooth!