Colorful Krispies

Rice Krispie Treats with M&Ms

Rice Krispie Treats with M&MsRice Krispies treats are definitely my go-to dessert when it comes to offering baked goods either at the office, at a friend’s get-together, or kids’ birthday parties. I like to think of how sturdy they are and so I never get paranoid when I transport them from one place to another. I find it’s easy to get creative with them and steer away from their traditional vanilla and marshmallow flavoring.

Last week, I decided to make a batch spruced it up with M&Ms and a top coating of dark chocolate. Some of the candies actually melted into the hot marshmallow mix, which offered some sort of marble look that was totally accidental but turned out rather nice.

How are other ways you prepare your cereal treats?

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Semi-Naked Cake

Valentine's Day Cake

Valentine's Day Cake

Lately, I’ve been incredibly inspired by everything I’ve seen on Pinterest. From perfectly plated meals (that always seem impossible to replicate) down to those intricate and gorgeous rustic-glam weddings, everything that I’ve stumbled upon on my Pinterest app has been a magical and dreamy experience.

E ver since we signed the lease to our new apartment, I’ve found myself ‘pinning’ and discovering more often than usual (if that’s even possible). The possibilities in those perfectly staged kitchens and my future gallery wall seem endless.

What I’ve also noticed are the baking trends, especially in cake decorating. One that immediately caught my attention were the oh-so beautiful “semi-naked cakes.” The idea behind a semi- naked cake is that you leave your cake bare, and let its single crumb coating speak for itself. The result is a fresh-looking cake, boasting a simple yet, elegant design.

For Valentine’s Day, I decided to try it out. Joe prefers fruit over chocolate in his dessert, so I thought it would be a great opportunity to make him something I knew he would really enjoy.

We celebrated V-day with a pasta dinner (alla carbonara – deliciously prepared by my husband) and for dessert, a couple of slices of a vanilla-strawberry semi-naked cake.

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White Chocolate Chip Oatmeal Cookies

Homemade Oatmeal Cookies

Usually after dinnertime, I’ll often feel this jolt of excitement and the next thing I know, I’ll be craving my next, best treat. I’m not kidding. I am a walking sweet tooth and my constant dessert cravings can get a little out of hand.

Something’s changed, though. For the past several days I’ve been carrying on without this jolt and have been getting through a number of evenings without eating any dessert. There are many possibilities as to why and I’ve narrowed them down to two: a) My 7-year-old sweet tooth has finally caught up with my actual age or, b) I’m getting tired of my usual “go-to” treats.

Must be option b.

I have, however, had the urge to bake. While I lacked inspiration for my own cravings, I knew that I had all of the ingredients for one of my husband’s personal favorites: chocolate chip oatmeal cookies.

I pulled this recipe from Averie Cooks and as always, my batches came out ooey, gooey, and perfect.

I always love baking for others, but help me find my sweet tooth again! What are some desserts you suggest that I try?

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Thai Coconut Shrimp Soup

Thai Soup by Marble Crumbs

Thai Soup by Marble Crumbs

I first made Thai Coconut Shrimp Soup in my sister’s kitchen. It was her birthday and we were having a small, intimate celebration by doing what we love most: cooking. My husband was lucky enough to be our taste-tester and he quickly gulped up his (rather large) portion without realizing that his appetite and appreciation confirmed that our recipe was a success.

As my sister took me through the steps of her soup creation, I was jotting down notes while adding and subtracting ingredients and processes in order to make it my own. Since then, I’ve served the soup to both my husband (we love having it for lunch on the weekends) and my best friend. Constantly a hit, my take on Thai Coconut Shrimp Soup is hearty, fragrant, and ideal with a side of fried rice (because my husband and I are guilty of stuffing down portions of heavy carbs with most of our meals).

Marble Crumbs‘ Thai Coconut Shrimp Soup

1 bag (approx. 2 lbs) uncooked, deveined shrimp
12 ounces shitake mushrooms
2 tablespoons grated ginger
1 tablespoon lemongrass paste
2 teaspoons curry paste
2 cups chicken stock
1 tablespoon brown sugar
1 tablespoon corn oil
1.5 tablespoons fish sauce
2 400mL cans coconut milk
juice of 1 lime
pinch of salt

– Heat a large pot with corn oil. Once hot, put in ginger, lemongrass, and curry paste. Mix well.
– Add chicken stock, fish sauce, and brown sugar and let simmer for 15 minutes.
– Add coconut milk and mushrooms and let cook until mushrooms are soft (about 5 minutes) – remember to stir occasionally.
– Add shrimp and cook until pink (about 10 minutes).
– Stir in salt and lime juice. Serve.

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