10-minute Chocolate Rice Krispie (Gluten-free!)

Are you into rice krispies?? I am! The chewy, marshmallowlly, super buttery, decadent, stuff-your-face kind of rice krispies. All on board? Okay! This will literally take you 10 minutes (I timed it…). It’s truly the most un-glorious of all ingredients, chocolate rice krispies, marshmallows and white chocolate, but somehow, when you combine it all into one giant pot, it turns into liquid gold.


When my grandma used to make these for me as a child, they would be insanely delicious right out of the pot, but then after a few hours (luckily they never made it that far), it would turn rock hard.  This always puzzled me as a child, but it was nothing a zap in the microwave couldn’t fix.  Now, as a student, sometimes I get to the point where I’m either too busy, or too lazy to soften rice krispies in the microwave.  Lucky for me, there exists this wonderful thing called the internet and after hours of scouring the web (and I MEAN hours), I figured out the best way to keep rice krispies soft and chewy.


I’ll spare you the food science details, but basically the key to great rice krispies is to make sure that you’re not overheating the marshmallows.  You want them just melted, but anything beyond that will result in hard-not-so-yummy rice krispies.  Now, the great thing is that just melted = less cooking time = less work for you, yay!


Unfortunately, this recipe isn’t vegan or vegetarian, but, it can be made gluten-free! Just make sure you buy the rice krispie brands that have been certified to be gluten-free. I think that I used regular General Mills cereal which wasn’t gluten-free, but I definitely know that there are brands in the supermarket that certify their cereals.


I happen to think that a pop of color makes everything just that much more fun, which is why I crushed up some freeze-dried raspberries to sprinkle over the rice krispies.  Freeze-dried fruit also makes for an excellent alternative to sprinkles (if you’re out), or if you would rather just stick with naturally colored toppings 🙂

10 MINUTE COCCA RICE KRISPIES | Makes 12 large rice krispies

INGREDIENTS

  • 4 tbsp butter
  • 3 cups marshmallows
  • 6 cups cocca krispies
  • 1 cup white chocolate – melted
  • 1/4 cup freeze dried raspberries – crushed

DIRECTIONS

  1. Over low heat, melt butter. Add in marshmallows and gently stir until 90% of the marshmallows are melted. Remove from heat and stir until all marshmallows have melted.
  2. Add in cocca krispies and mix well
  3. Press into an 8x8in pan and cool
  4. Once cool, cut into rectangles and dip into melted white chocolate
  5. Sprinkle with crushed freeze-dried raspberries for a pop of color
  6. Rice krispies will stay fresh for up to 3 days in an air-tight container

Enjoy!

Summer Strawberry Pavlova

 Pavolva is a f***ing beautiful dessert and I spent 22 years of my life not knowing it existed.  In addition to being gluten-free and dairy-free, the crunchy, melt-in-your-mouth exterior gives way to a fluffy, marshmallow-y filling that manages to be both life and fluffy by decadently rich.  To be one hundred percent honest, I only tried my hand at making pavlova because I had way (and i mean wayyyy) to many leftover egg whites from making tiramisu for a going–away party and because I needed another dessert to bring to the bf’s parents’ house since they were throwing me a going-away party as well (sssssssssshh!)


With two hours to spare until the party, I was literally peeing in my pants because I still hadn’t put  together a dessert and the house was covered in a layer of flour and cocoa dust.  I was seriously contemplating my dad’s suggestion of of getting a Whole Foods cake and then just putting in onto a nice plate to make it look “homemade”, when I had a #greatbritishbaking moment.  For those of you that don’t know, Great British Baking is literally my jam (pun intended).  I love it.  I’ve seen every episode, having favorite bakers and follow them on Instagram.  Needless to say, I’m pretty much devastated that the show isn’t going to be the same anymore.


Anyway, months ago, I stumbled along Mary Berry’s (one of the hosts of GBB) pavlova recipe.  I bookmarked it on my laptop intending to return to it, but never got a chance.  This pavlova recipe was inspired by her recipe, but I’ve made a couple tweaks here and there to customize it to what I needed (mainly making a smaller and more easily manageable pavlova).
I’m not kidding you, if you have a electric mixer of any kind, this dessert will come together in under 10 minutes and you’ll be free to go about your day like the amazing pastry chef you are. Since I’m a nerdy food scientist at heart, I’m always astounded that egg whites and sugar will whip up into such an amazing dessert with multiple different textures. What you should be careful with (and what I forgot) is that egg whites brown super easily! That’s why they say to brush pastries or pies with egg white so you get that nice brown color.  But for a pavlova, you want it to be as white as snow….SO, don’t forget to monitor the oven temperature and turn it down if it’s starting to brown you pavlova. Don’t worry, if it turns golden, it’ll still be just as delicious (same with if the pavlova cracks…in my opinion, the cracks just mean better nooks and crannies for additional whipped cream!)
So here’s to the end of summer, when you’re left wanting the days to go a little slower and the weather to stay a little warmer.  This strawberry pavlova is just what you need for a perfect end to summer (and just what I need to help jump start my school year).

SUMMER STRAWBERRY PAVLOVA | Serves 8-10 depending on how generous you’re feeling

INGREDIENTS

  • 4 eggs whites – room temperature
  • Pinch of salt
  • 1 1/4 cup granulated sugar
  • 2 tsp cornstarch or potato starch
  • 1 tsp vinegar -any kind, you won’t be able to taste it!
  • 1 1/2 tsp almond extract or 2 tsp vanilla extract (almond extract is stronger so you need less)
  • 1 cup heavy cream
  • 2 cups fresh strawberries – hulled and halved

DIRECTIONS

  1. Preheat oven to 325 (F).
  2. In a stand mixer, beat egg whites on low speed until they begin to get frothy. Then add in salt.
  3. Gradually increase the speed of the mixer while you add in a tablespoon of sugar at a time until egg whites have been beaten into stiff shiny peaks. You’ll know if it’s done by holding the whisk upside down.  If the tip of the peaks don’t fold over, you’re good to go.
  4. Add in cornstarch, vinegar and extract, then gently fold in with a rubber spatula.
  5. On a piece of parchment paper, draw out an 8″ circle with a pencil.  Then turn the parchment paper over onto baking sheet (so the pencil won’t touch the pavlova mixture) and spoon mixture into the circle, trying not to let the mixture spill outside of the drawn circle. Try to flatten the top and smooth the sides, but it’s okay if it’s a little messy, as the swirls will make it look elegant and beautiful once baked.
  6. Place pavlova in oven and immediately reduce temperature down to 300 (F).
  7. Bake for 1 hour and 10 minutes, but keep pavlova inside oven with the door open until pavlova is fully cooled before handling.
  8. While pavlova is cooling, beat heavy whipping cream in mixer until soft peaks form.  Keep an eye on the whipped cream as it can quickly turn from light and fluffy to curdled.
  9. To assemble, gently tap the top of the pavlova a couple times to create an indentation for the whipped cream.  Top pavlova with whipped cream and sprinkle strawberries on top.
  10. Pavlova can be make 1-2 days beforehand and stored in an airtight container, but once you assemble, it must be eaten within the day otherwise the crunch exterior will soften.

Enjoy!

Gluten-Free Tres Leches Cake

If you know someone who is gluten-free, then you probably know all the pains that accompany a gluten-free lifestyle (including how difficult it is to find a decent cake that is gluten-free!). At a friend’s house the other week, I learned that it was going to be her little sister’s birthday soon and that she so dearly wanted a tres leches cake from Cafe Latte (a neighborhood bakery). Unfortunately, Cafe Latte’s tres leches cake wasn’t gluten-free. I jumped at the chance to bake her a birthday cake and try my hand at some gluten-free baking. I wanted to bake her the perfect birthday cake – exactly identical to Cafe Latte’s, but just gluten-free!


Well, ladies and gents, here is the final product taken by her wonderful father! He was so kind and wonderful to take some professional photos for me 🙂 While I never got to taste it, her family ended up loving it. The recipe is fairly simple and can be adapted to fit any sort of sponge cake that you may want to bake for your gluten-free friends (or just ALL your friends!). I stumbled upon this recipe from one of my favorite websites, Food 52 and I’ve adapted it for my own uses.


The key to light and fluffy sponge cake is to make sure your eggs are at room-temperature. Room-temperature eggs end up holding more air when you beat it, leading to a lighter and fluffier cake. I hope your adventures in gluten-free baking bring you as much joy as mind did!


TRES LECHES CAKE (SPONGE ADAPTED FROM EMIKO’S FOOD 52 RECIPE)
INGREDIENTSfor the Cake (makes two 8inch cake layers)

  • 150g (~1 cup) Potato starch
  • 150g (~2/3 cup) Sugar
  • 6 Eggs (at room temperature)

for the Tres leches syrup

  • 1 can Evaporated milk
  • 1 can Condensed milk
  • 1/4 cup Heavy cream

for the Whipped cream

  • 3 cups Heavy whipping cream
  • 1/8 cup Powdered sugar
  • Box of raspberries
  • 1 tbsp Vanilla extract

DIRECTIONS for the Cake 

  1. Sift potato starch in a bowl and set aside
  2. Separate the egg yolks from the egg whites and mix 1/3cup of the sugar in with the egg yolks
  3. Using an electric mixer, mix all 6 egg whites on low speed for 2 minutes, medium speed for 2 minutes and then add in the remaining sugar. Then beat on high until the peaks formed are stiff (check by taking the whisk off the mixer and inverting. If the point on the egg whites don’t droop or fold over, then stiff peaks have formed).
  4. Beat the yolks and the sugar together for about 10 minutes, or until the yolks are lightened in color and the mixture has become creamy
  5. Alternate folding in the potato starch and the egg whites into the egg yolks until you have a well-combined batter (do not over mix!)
  6. Pour batter into lined cake pans and bake at 350 ºF for 20 minutes or until golden brown
  7. Invert and cool cakes

for the Tres leches syrup

  1. Mix together entire can of evaporated milk, entire can of condensed milk and 1/4 cup heavy whipping cream (I find it is easiest pouring this all into a large water bottle and shaking well)
  2. Once cakes are cooled, divide syrup mixture evenly between cake layers and soak (the cakes will absorb more liquid than you think they will!)

for the whipped cream

  1. Mix heavy cream, powdered sugar, and vanilla in the bowl of an electric mixer
  2. Beat until cream has reached your desired consistency (I usually beat it for about 4-5 minutes, or until cream is medium-stiff).
  3. When cake layers have soaked in all the syrup, assemble the cake layers and outline the edge of the cake in raspberries cut a big slice and enjoy!