Mexican Hot Chocolate and Sea Salt Rice-Crispy Treats

Yeah, you read that right.  Go ahead, read it again.  Let your mouth start to water.  As you can probably tell from this blog, I’m not much of a baker.  That’s mostly because I actually don’t have much of a sweet tooth.  But these puppies…  So good I could literally eat a pan in one sitting.  And all that salt and spicy balance the sweet in a way that really gets the mouth party going.  Make a batch and let me know if you’re as addicted as I am!

Ingredients:
– One bag of marshmallows
– 3 tablespoons butter
– Half of a box of rice crispies (I think Kellogs says to use 6 cups, but you know I don’t measure anything)
– Half a bag of semi-sweet chocolate chunks (I used Trader Joe’s, of course).  Chocolate chips would work, but wouldn’t be as pretty.  I bet dark chocolate would taste great too.
– 1 teaspoon cinnamon
– 1/2 teaspoon chili powder (I used a mix of chipotle and regular chili powders)
– A sprinkle of Fleur de Sel or other sea salt

Steps:
1.  Melt the butter in a non-stick pot (trust me, the pot will make your life easier).  I actually browned mine, but you probably don’t need to bother.
2.  Add the marshmallows and stir until melted.
3.  Add 3/4 of the chocolate chunks, and stir until melted.
4.  Add the cinnamon and chili powders.  Turn off the heat.
5.  Stir in the rice crispies until coated.
6.  Press the rice crispie mixture into a 8×12 pyrex dish that has been sprayed with cooking spray.  You can use a smaller pan and have thicker treats if you want.
7.  Now, while the mixture is still warm, sprinkle with the remaining chocolate chunks and the sea salt.
8.  Let cool for a bit before eating, if you can wait that long.

These actually went really well with salt and pepper potato chips.  I know.  I know.

 

 

 

Cheater Soup #1

In an effort to eat more vegetables with less effort (all that chopping), I’ve been taking a few – gasp – shortcuts.  I have been making this soup at least once a week for the past few weeks and crave it more or less perpetually.  Let me know if you fall as deeply in love as I have!  If you don’t have a Trader Joe’s nearby, I am sure your local grocery store has it all – or go ahead and chop up your own veggies.

Ingredients:
– Trader Joe’s Bruchetta Sauce (found in a jar near the tomato sauces and pestos)
– 1/2 cup Trader Joe’s pre-chopped onions
– Trader Joe’s 8-veggie mix (in a circular container in the vegetable aisle – it has radishes and jicama in it – so delish!)
– Other pre-chopped veggies, like TJ’s broccoli slaw, cruciferous mix, or shredded carrots
– 2 cans of beans, drained and rinsed (pinto, black, chickpeas, whatever you like)
– Noodles or rice
– Chili flakes to garnish

Steps:
1. Saute the onions in a little oil until golden (can be done in the Instant Pot!)
2. Dump in the veggies, stir
3. Dump in the bruchetta sauce, stir
4. Cover with water, bring to a simmer (or, add the beans then turn the Instant Pot onto high pressure for 15 minutes).
5. Add the beans, stir
6. Cook the noodles or rice while the soup is simmering
7. Simmer until the veggies are cooked through, add salt/pepper to taste (if using Instant Pot, release pressure!)
8. Serve in a bowl with noodles or rice and a sprinkle of chili flakes

Enjoy!