Champagne Caramel Krispie Treats.

Before you freak out, I made these with brown rice krispies!

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Brown rice krispie treats! That should allow us some wiggle room in this first week of January, right? Brown rice krispie treats should count for something.

Like a whole grain something. I mean, really. 

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This is my first week of January struggle that I always talk about! I want to share some delicious, healthy meals with you that we actually make and like, but I also want to give you a snacky idea for the Golden Globes this weekend.

I love watching the award shows. And the red carpet even more.

So hello, champagne caramel krispie treats!

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We loooove rice krispie treats in this house. Well, Eddie and I do. I like to think we are sort of, in a way, rice krispie treat aficionados. That’s the official name, of course.

Max isn’t into them yet, which seems odd to me. Like how can he not love krispie vanilla marshmallow-ness?!

See also: this is what transpires when you have leftover champagne on New Year’s Day that must be used ASAP. And it’s like 9am. And you shouldn’t drink it.

Or should you?

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This champagne caramel isn’t something super new – last year I made champagne caramel corn and it was SO good. This year, I swirled it into the rice krispie treats along with the marshmallows to hold these gorgeous squares together. You don’t have to drizzle any on top, but I did for dramatic effect. OF COURSE.

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Also, can we talk about these rainbow champagne flutes? Um, I bought them in the fall for some holiday cocktails and then realize that they are essentially pointless when it comes to photos because YOU CAN’T SEE WHAT’S INSIDE.

What the heck was I thinking?

But like I could turn down a good rainbow chrome cup.

Therefore… we’ve just been using them for champagne. I figure I’ll throw some rosé in them this summer and all will be right in the world.

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My apologies for giving you sugar on January 5th. But in case you want some MORE snacks for Sunday night, may I suggest this sriracha sesame popcorn? Oh my word, it’s divine. Or these champagne marshmallows with blood orange sugar. Fun fun fun.

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Champagne Caramel Krispie Treats

Yield: makes at least 16 squares or more

Total Time: 1 hour

Ingredients:

champagne caramel

  • 1 cup brown sugar
  • 1/3 cup champagne
  • 1/4 cup unsalted butter
  • 1/4 cup heavy cream
  • 1 tablespoon vanilla extract

krispie treats

  • 4 tablespoons unsalted butter
  • 1 (10-ounce) bag of mini marshmallows
  • 1/3 cup champagne caramel
  • 6 to 7 cups brown crisp rice cereal 
  • 6 to 8 large marshmallows, for creating marshmallow pockets

Directions:

champagne caramel

Combine all the ingredients in a saucepan over medium-low heat. Whisk to combine, then cook and stir until the mixture is bubbling. Cook for 5 to 6 minutes until it slightly thickens and is smooth. Remove from heat and let it cool to room temperature – it will thicken as it cools!

This will make extra caramel sauce, so store it in the fridge!

krispie treats

Line a 9×9-inch baking dish with parchment paper or spray it with nonstick spray. You can also use a 9×13 inch baking dish, the squares just won’t be as thick!

In a large pot, melt the butter over low heat. Once the butter is melted, stir in the mini marshmallows. Stir until the mixture is creamy and the marshmallows have melted. Stir in the caramel sauce until combined.

Turn off the heat and fold in the brown rice krispies. Completely mix until all the rice cereal is mixed in. Stir in the larger marshmallows and fold them in for a few minutes – this will create larger marshmallow pockets like you see in the photos above! Press the mixture into the dish. I like to press it down with a piece of parchment paper so it gets super smooth on top and it doesn’t stick to the spoon. Let them set for about an hour. Slice into squares and serve! You can also drizzle with extra caramel if you’d like or even sprinkle them with sea salt.

All images and text ©How Sweet Eats.

Did you make this recipe?

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I appreciate you so much!

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Marshmallow pockets should always be a thing.

The post Champagne Caramel Krispie Treats. appeared first on How Sweet Eats.

Weekly Meal Plan With Rasawala Dhokla, Rumali Roti and Much More

We are back again with our super delicious weekly plan for this week! Eating healthy meals is very important and we never forget that you are waiting for our meal plan to decide on what to make every day for three meals of the day. Therefore, we here at Archana’s kitchen bring you a new delicious road map to a week of easy, no-repeat meals which will make your life easier. Here we have included recipes from different cuisines which will help you to taste flavour of all the cuisines. Also, Saturday Dinner special is an Italian treat which includes Chicken Barbeque Pizza and Penne Pasta In White Sauce. So what are you waiting for? Shop ingredients for this week and get started.

Sheet Pan Meal-Prep Tofu Quinoa Burrito Bowls {Video}

Throw all of the ingredients for this Meal Prep Sheet Pan Tofu Quinoa Burrito Bowls on a baking sheet and you’ve got a delicious, vegetarian meal ready for the entire week! It’s @linleyshands here to say HAPPY NEW YEAR! I hope you all had a fantastic holiday season full of delicious food, family, friends, and…

Read More »

The post Sheet Pan Meal-Prep Tofu Quinoa Burrito Bowls {Video} appeared first on Fit Foodie Finds.

Melty Ham & Cheese Mini Wraps

These Ham & Cheese Wraps and folded up like mini burritos and dry fried quickly to make them melting on the inside but soft and warm on the outside. So delicious and perfect for lunch at home or a packed lunch at school!

These Ham & Cheese Wraps and folded up like mini burritos and dry fried quickly to make them melting on the inside but crispy on the outside. So delicious and perfect for lunch at home or a packed lunch at school!Happy New Year! Is anyone else struggling to get back into the swing of meal prepping after the Christmas chaos? Yeah me too! Our eating habits have been all over the place the past couple of weeks but I’m slowly trying to get back to preparing three good meals a day

The post Melty Ham & Cheese Mini Wraps appeared first on My Fussy Eater.

Nanakusa Gayu (Seven Herb Rice Porridge) 七草粥

After indulgence of New Year feast during Japanese New Year celebration, Nanakusa Gayu (七草粥) or seven herb rice porridge is enjoyed on January 7 in Japan allowing our stomachs to recover.  

Nanakusa Gayu (Japanese Seven Herb Rice Porridge) 七草粥 | Easy Japanese Recipes at JustOneCookbook.com

After eating Osechi Ryori (Japanese New Year feast) and all the holiday indulgence, the Japanese eat a healthy light rice porridge on January 7th.  The dish is called Nanakusa Gayu (七草粥), and the rice porridge includes seven kinds of herbs.  This simple meal hits the spot and helps our tired stomach heal and recover.  

Nanakusa Gayu (Japanese Seven Herb Rice Porridge) 七草粥 | Easy Japanese Recipes at JustOneCookbook.com

What’s Nanakusa Gayu?

Nanakusa (七草) means seven (= 七 nana) herbs (草 kusa).  We sometimes say Haru no Nanakusa (春の七草), which means Spring Seven Herbs, because young herbs that are available at this time of the year are more tender in texture as well as more fragrant, perfect for enjoying with simply porridge.

As we eat rice porridge called Okayu (お粥) when we’re feeling under the weather, we eat rice porridge with seven herbs on January 7th of each year.

January 7th (Jinjitu 人日) is one of the 5 seasonal festivals (節句).  The rice porridge is believed to protect from evil and helps prevent illnesses and diseases.

Nanakusa Gayu (Japanese Seven Herb Rice Porridge) 七草粥 | Easy Japanese Recipes at JustOneCookbook.com

Nanakusa – Seven Herbs

Nanakusa Gayu Set

From top, left to right: Hotokenoza (Nipplewort), Hakobera (ChickweedChickweed), Suzushiro (daikon), Suzuna (turnip), Gogyo (Cudweed), Seri (Water dropwort), Nazuna (Shepherd’s Purse)

Here are the seven herbs used in Nanakusa Gayu:

  1. Seri (せり) / Water dropwort
  2. Nazuna (なずな・ぺんぺん草) / Shepherd’s Purse
  3. Gogyo (ごぎょう) / Cudweed
  4. Hakobera (はこべら) / Chickweed
  5. Hotokenoza (ほとけのざ) / Nipplewort
  6. Suzuna (すずな・かぶ) / Turnip
  7. Suzushiro (すずしろ・大根) / Daikon radish

In Japan, we remember these seven herbs with a song:

「せり なずな、 ごぎょう はこべら ほとけのざ、 すずな すずしろ これぞ七草 (ななくさ)」

“Seri Nazuna, Gogyo Hakobera Hotokenoza, Suzuna Suzushiro Korezo Nanakusa.”

Nanakusa Gayu (Japanese Seven Herb Rice Porridge) 七草粥 | Easy Japanese Recipes at JustOneCookbook.com

For those of us who live outside of Japan, we can probably find only one or two of the 7 herbs.  It’s would be pretty impossible to find all seven herbs.  You can choose other herbs that are more common (but not too strong and overkill the other herbs):

  • Cilantro
  • Basil
  • Chervil
  • Chives
  • Fennel
  • Mint
  • Watercress, etc

Nanakusa Gayu (Japanese Seven Herb Rice Porridge) 七草粥 | Easy Japanese Recipes at JustOneCookbook.com

Where To Find Nanakusa Severn Herbs
In Japan: 

Nanakusa Gayu Set

If you go to grocery stores, you can find these packages of convenient “Haru no Nanakusa Set” (春の七草セット).

Nanakusa Gayu Set

Outside of Japan

If you live outside of Japan, you will most likely have a hard time finding these fresh herbs.  I waited for years to share this post on my blog because I simply couldn’t find fresh herbs.

However, this year my local Japanese grocery store Nijiya Market was selling this freeze-dry Nanakusa.

Nanakusa (Japanese 7 Herbs) Porridge Set | Easy Japanese Recipes at JustOneCookbook.com

The package includes 2 small servings of freeze dried herbs.

Nanakusa (Japanese 7 Herbs) Porridge Set | Easy Japanese Recipes at JustOneCookbook.com

I understand the majority of you will have a hard time finding both fresh and freeze-dried Nanakusa.  But I hope you still enjoyed reading about this Japanese custom.

Use Japanese Earthenware Pot Donabe for Nanakusa Gayu

How To Season Donabe (Japanese Earthenware Pot) | Easy Japanese Recipes at JustOneCookbook.com

How To Season Your Donabe

Commonly used for hot pot dishes such as shabu-shabu, Donabe (Japanese earthenware pot) is made of special clay and it’s one of Japan’s oldest cooking utensils.  Rice porridge made in Donabe is considered the best and I hope you give it a try.

Before you start using your Donabe, please check this post to learn how to season and care for Donabe.

Nanakusa Gayu (Japanese Seven Herb Rice Porridge) 七草粥 | Easy Japanese Recipes at JustOneCookbook.com

I hope you enjoyed my Nanakusa Gayu post!  If you make this recipe, snap a picture and hashtag it #JustOneCookbook.  I love to see your creations on InstagramFacebook, & Twitter!  Thank you so much for reading and trying the recipes!

Don’t want to miss a recipe? Sign up for the FREE Just One Cookbook newsletter delivered to your inbox! And stay in touch with me on FacebookGoogle+Pinterest, and Instagram for all the latest updates.

Nanakusa Gayu (Seven Herb Rice Porridge)

For Rice Porridge

  • ¼ cup uncooked Japanese short grain rice ((1/4 cup = 50 g))
  • 250 ml water ((250 ml = 1 cup + 1 Tbsp))
  • Kosher salt ((to taste))

Nanakusa (Seven herbs)

  • 1 package Nanakusa Set (fresh or freeze-dry) ((or 7 herbs of your choice, cut into small pieces))
Make Rice Porridge

  1. Add 1/4 cup (50 g) short grain rice in a donabe or bowl and rinse under running water while gently rubbing the rice with hands. Repeat until the water runs clear and drain. Soak the rice in the pot for at least 30 minutes and then drain water completely in a strainer for a few minutes.
  2. Put the rice back in the donabe or pot and add 250 ml of water. Cover the pot and bring to a boil over medium high heat.
  3. When boiling, lower the heat to the stove’s lowest heat setting (make sure to use the right size of stove burner for your pot size). Open the lid and gently mix with the spoon once, making sure rice is not stuck to the bottom of the pot.
  4. Cover the lid and simmer the rice for 25-30 minutes. During this time, don’t open the lid or mix the rice (See Note).
  5. After 25-30 minutes, turn off the heat and let it steam for 10 minutes. The rice should be soft and thickened.

Make Nanakusa Gayu

  1. Add nanakusa (fresh or freeze-dried) and mix gently. Sprinkle salt to taste. Enjoy!

Use of Fresh Nanakusa: Blanch in boiling water (with pinch of salt) for a few seconds and let cool in iced water to stop cooking. Drain and squeeze water out. Cut into small pieces. If you cook daikon and kabu, cut into thinly slices and blanch till tender and let cool. Then blanch herbs in the same pot.

Use of Freeze-Dry Nanakusa: Read instruction how much freeze-dried nanakusa you will need for each serving.

Cooking Instructions: I follow 1 to 5 rice-to-water ratio for my Okayu recipe. With good size pot, and the lowest heat on the stove, water should not boil over. If you cook with more water or your pot is smaller than my pot, you may want to cover the lid at a slight angle so the water doesn’t boil over. If you are worried, you can quickly peek and make sure there’s enough water so the rice doesn’t burn the bottom of the pot. If necessary, you can stir the pot or add “hot” water. Otherwise, don’t touch the rice because you would end up breaking the nice shape of rice kernels.

Rice-Water Ratio:
Zen-gayu – 1 : 5 (50 grams : 250 ml)
Shichibu-gayu – 1 : 7 (50 grams : 350 ml)
Gobu-gayu – 1 :10 (50 grams : 500 ml)
Sanbu-gayu – 1 : 20 (25 grams : 500 ml)

Using Cooked Rice:
Add rice and 2-3 times water in the pot. Cook stirring over medium low heat. Adjust the consistency by adding more water.

 

Equipment you will need:

  • Small Donabe(earthenware pot)/Heavy Bottom Pot

With the heavy bottomed pot, the heat is not as direct or strong as regular pot, so you can cook rice evenly.

 

Recipe by Namiko Chen of Just One Cookbook. All images and content on this site are copyright protected. Please do not use my images without my permission. If you’d like to share this recipe on your site, please re-write the recipe in your own words and link to this post as the original source. Thank you.

Editor’s Note: The post was originally published on January 5, 2017.  The post has been updated with new images in January 2018.

The post Nanakusa Gayu (Seven Herb Rice Porridge) 七草粥 appeared first on Just One Cookbook.

7 Make-Ahead Breakfast Smoothies to Help You Lose Weight

When it comes to weight loss, what you eat for breakfast can truly make or break your progress. A time crunched, frantic morning can have you reaching for something quick and carb-heavy, like a bagel or breakfast pastry. It’s happened to me far too many times, and, unfortunately, empty carbs will only sabotage your goals, and leave you feeling hungry all morning long. Again, it’s happened to me far too many times.

A smoothie, however, can serve as your secret weight loss weapon, boosting your body’s fat-burning abilities and preventing pounds from creeping on. I find that when I choose to nourish my body with a smoothie over stuffing it with empty carbs, I actually feel much better–physically and mentally–throughout the day. Nutrient-dense smoothies curb my hunger, battle my belly fat, and keep my diet goals in check for the rest of the day.

Smoothies are also perfect for those of you who are like me–always running around throughout the day or late to wherever I’m going in the morning. I sip on them while I’m in the car, I sip on them while I’m at my desk doing work, and I even sip on them while I’m on my midday walk. Sometimes, I’m so busy in the mornings that I only get to drink half of my smoothie before really starting my day. Since they’re really the most portable on-the-go meal, I just finish it off as my pre-lunch snack and continue feeling fueled and great for the remainder of the morning.

I mean, how could I not? They’re loaded with nutrients, AKA vitamin-rich fruits and veggies–and lot’s of them! Smoothies allow me to mix multiple fruits and veggies together so I get multiple vitamins in one meal–much more than I’d get if I just ate one piece of fruit or one type of vegetable on its own.

Oh, and let’s not forget: smoothies taste amazing too! I guess superfood ingredients are the tastiest ingredients.

Here at SkinnyMs., we’ve grouped up a delicious selection of weight loss smoothies. Bursting with flavor, these rich and creamy recipes will make losing inches that much easier (and tastier!) So bust out that blender and get ready to slim down with these slurpable creations!

1. Skinny Banana Split Protein Smoothie

Rise and shine to a delectable banana split in smoothie form! This slurpable morning meal is chockfull of healthy ingredients, filling protein, and bomb banana goodness.

Bananas are one of my favorite fruits for multiple reasons. They are great sources of potassium, they’re energizing, they aid in digestion, they’re known to be mood boosters and stoppers of PMS symptoms, they aid in weight loss–bananas are great for too many things to list!

The fact that this smoothie contains them is one reason why I love drinking it. Another is that it tastes like dessert (my favorite meal). You really can’t go wrong with this one!

Grab the following ingredients and get making this smoothie so you, too, can eat bananas, get all of the above benefits, and enjoy a breakfast that tastes like dessert.

What you need:
Greek yogurt
Almond milk
Almonds
Strawberries
Banana
Protein Powder

2. Skinnylicious Protein Smoothie

Packed with incredible green superfoods like avocado, baby spinach, kale, and green tea, this nutritious smoothie delivers a boatload of awesome nutrients your body craves, while preventing illnesses and boosting the immune system. And don’t worry about veggies ruining taste.

Although I’m not one to worry about something like vegetables ruining the taste of anything, I have a lot of loved ones who do worry about that. My mom tried this smoothie and admitted that you can’t even taste the veggies! Yummy fruits like apples and bananas sweeten up this smoothie, combatting the flavor of the vegetables. So, even if you’ve tried vegetable smoothies before and are not a fan, I encourage you to try this one. It’s been proven to change opinions for the better!

What you need:
Avocado
Apple
Banana
Spinach
Kale
Green Tea

3. Wake Me Up, Keep Me Going Smoothie

Just the name of this smoothie makes me want to not just start my day, but JUMP start my day. As I said earlier, I am a busy person. This means that all I ever want is something that will both wake me up AND keep me going for the rest of the day.

This smoothie does just that! Whenever I drink one of these green energy-boosting machines in the morning, I really do feel energized and alert throughout the entire day. I even got my mom drinking this one too! Another vegetable smoothie that someone who always said no to them before now loves! That’s how you know it’s good.

So, even if you don’t consider yourself a morning person or a vegetable person, rev up your engines with this scrumptious recipe! The perfect pick-me-up on busy mornings, this satisfying smoothie packs in a bunch of energizing and nutritious superfoods, along with fiber and protein to keep you full and focused for hours on end.

What you need:
Banana
Grapes
Avocado
Spinach
Kale
Chia Seeds
Green Tea

The post 7 Make-Ahead Breakfast Smoothies to Help You Lose Weight appeared first on Skinny Ms..

Quick & Easy Black Bean and Lentil Soup

I don’t know about you, but cold weather sends me straight into a soup season frenzy. Hearty beef stews, creamy mushroom soups, and my favorite: clam chowder. What do all these soups have in common? They’re hearty, they’re warming, and they’re not really that healthy.

It’s not that healthy soups aren’t comforting, I just find it easier to use fatty ingredients to create warming soups. Until now. We discovered this secret ingredient that transforms healthy soups into creamy, comforting winter warmers. You won’t guess which ingredient it is in this quick and easy black bean and lentil soup!

It’s All About the Beans

Before we get to that secret ingredient, let’s talk a little bit about the star of this soup: black beans. These legumes have a creamy texture and mild flavor when cooked through, making them perfect for the base of a soup. Using canned black beans not only speeds up the cooking process significantly, but it also makes sure that those beans will be fully cooked.

What makes black beans so healthy? They have a unique starch structure, made almost entirely of so-called “resistant starches.” These types of starches act a lot like dietary fiber as your body digests them. They pass through the upper digestive tract without being broken down, which means the starches never convert to simple sugars.

All this boils down to two important things: less of a spike in blood sugar levels, and a higher level of satiety. So when you eat black beans, you’ll feel fuller, longer. Nothing wrong with that, especially when they taste so delicious to boot!

Don’t Forget About The Other Bean: Lentils

We would be remiss if we didn’t talk about the other legume in this soup: lentils. I love using green lentils in this recipe because they have more texture than red lentils, which tend to reduce to mush. This firm texture adds a nice counterpoint to the soft black beans.

These small but mighty legumes bring more than just an amazing nutty flavor to the dish. They’re full of insoluble fiber, along with a myriad of other vitamins and minerals. Not only are they packed with heart-healthy folate and magnesium, iron for energy, but they have an added nutritional benefit. Just one serving of lentils a day can lower “bad” cholesterol as much as 5%!

Unlike other beans, lentils don’t need to be soaked before cooking. They also cook up very quickly, so you won’t have to simmer this black bean and lentil soup away all day.

OK, What About That Secret Ingredient Already?

I know, you’re on the edge of your seat with anticipation! Ready to know which ingredient is our show stopper?  Is it the diced tomatoes? No, those are tasty and will add a nice acidity to the soup, but there’s no secret there. What about the cumin? Nope, that contributes a nice smokiness but people have been combining black beans and cumin for years, that’s nothing new.

It’s the coconut milk. Vegans often cook with coconut milk, and for good reason. This ingredient adds a much-needed fat to this black bean and lentil soup. Those fats help carry all of the other flavors while adding a rich, creaminess that really ties this soup together. Wait, you may say, but isn’t fat bad for you? Yes, and no.

Coconut milk contains a beneficial fat known as lauric acid, which is used by your body as energy. The rest of the fats are saturated fat, which is usually bad for you. In the case of coconut milk, however, research has shown that coconut milk actually improves cholesterol and doesn’t have any detrimental cardiovascular effects.

Before you get started, you might want to read up on the five reasons to eat more coconut. Then, give this amazing black bean and lentil soup a try and let us know what you think! Could you notice the addition of coconut milk, and would you want to make it without our secret ingredient?

Quick & Easy Black Bean and Lentil Soup

Quick & Easy Black Bean Lentil Soup

Quick & Easy Black Bean Lentil Soup

Yields: 8 cupsServing Size: 1 cupCalories: 232Total Fat: 4gSaturated Fat: 3gTrans Fat: 0gCholesterol: 0mgSodium: 473mgCarbohydrates: 38gFiber: 12gSugar: 3gProtein: 13g |

Ingredients

  • 1/4 cup water
  • 1 sweet or yellow onion, diced
  • 2 carrots, finely diced
  • 1 (14.5 ounce) can diced tomatoes
  • 1 cup dry green lentils
  • 2 (15 ounce) cans black beans, drained and rinsed
  • 1 teaspoon chili powder
  • 1 teaspoon cumin
  • 1/2 teaspoon black pepper
  • 1 teaspoon salt, more or less to taste
  • 1/8 teaspoon crushed red pepper flakes
  • 4 1/2 cups vegetable broth, optional water or a combination of the two
  • 1/2 cup canned coconut milk

Directions

  1. In a large pot, over medium-low heat, add water and sauté diced onion until tender, about 8 minutes.
  2. Add the remaining ingredients, stir and cover.
  3. Bring soup to a boil over medium-high heat, reduce heat to a simmer, cover and cook until lentils and carrots are tender, approximately 30 minutes.
  4. Garnish with (optional) diced avocado.
4.4.2.1
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The post Quick & Easy Black Bean and Lentil Soup appeared first on Skinny Ms..