Time is moving much too rapidly for my liking. Normally I’m always counting down the days to the next break or big event, but lately I want things to slow down a bit. Maybe it’s because I’m getting older, that 30th birthday is quickly approaching, or maybe I’m finally learning to appreciate each day as it comes.
This weekend was delightful. I was able to make several new recipes, actually clean my portion of the apartment versus a quick once over, and host a party for friends. I enjoyed the perfect fall weather, went for a walk, had my nails done, and even found time to have brunch with friends. There was even time for a bit of work and plenty of time to get ahead with blogging.
Why can’t every weekend be so productive? Looking ahead I’m working the next five Saturdays in a row. Not half-days like I’m used, full days. Even though I’m doing everything I’ve always wanted plus a lot more I didn’t know I wanted, I’m desperately overwhelmed. Perhaps that is why I would like time to slow down. I need to catch up, appreciate what I have, and become ready to move forward. Until that happens I need to somehow find a way to relax and maybe drink more wine. Definitely drink more wine.
I had originally made these treats for a meeting I was going to attend, but life got in the way, so Ruth took them to a gathering instead. Here is a pumpkin-spiced treat with zero pumpkin! True story. For all those pumpkin-haters out there here you go! The original recipe calls for pumpkin pudding, but I couldn’t find that anywhere, so I improvised. These rice krispie treats are full of fall spice flavor! If you’re sensitive to flavor, you might want to dial back the spice. Also, feel free to substitute pumpkin pie spice. All-in-all, these are a quick, no-bake, option to satisfy your fall sweet tooth. They are a tasty spin on rice krispie treats and are sweet enough to make anyone happy.
One Year Ago – Better Than Sex Cupcakes
Pumpkin Spice Candy Corn Rice Krispie Treats
Inspired by Shugary Sweets
Yield – 10-12 pieces
4 tablespoons unsalted butter
10 ounces mini marshmallows
1/4 teaspoon allspice
1/4 teaspoon cloves
1/2 teaspoon ginger
1/2 teaspoon cinnamon
1/4 teaspoon freshly grated nutmeg
4 1/2 cups rice krispie cereal
10 ounces candy corn
1 tablespoon unsalted butter
4 ounces white chocolate, a bar is best
- Liberally spray a pan, I used a 10-inch tart pan, with Baker’s Joy or another cooking spray.
- Melt 4 tablespoons of butter in a large pot and then stir in the marshmallows. Stir in all the spices. Mix until all the marshmallows are melted.
- Stir in the rice krispie cereal and the candy corn until everything is covered with melted marshmallows.
- Press into the prepared the pan. Spray your hands with Baker’s Joy and press the rice krispie treats flat.
- In a double boiler melt the chocolate and 1 tablespoon of butter. Spread over the rice krispie treats and then sprinkle with sprinkles.
- Let cool and harden completely. Cut and serve.