Shout out to all the moms out there who have their kids duped into thinking the Rice Krispie treats they make them are such labors of love. (I’m trying to be you one day!) Best joke ever – Rice Krispie treats certainly are delicious, but SO EASY to make! (Don’t worry if you were fooled; I’m sure your mom would labor over a hot stove any day for you…) We adapted these for spring with bright colors, only varying from the original Rice Krispie Treat recipe a tad!
We’re bringing these treats to our work spring potluck lunch, but they’re perfect for any spring gathering or just to have around the house as you welcome spring with it’s beautiful flowers and warmer temperatures! Also, Easter is fast approaching and if you want an easy dessert, sure to please the adults and kids alike, here you go!
Rainbow Rice Krispie Treats
3 tbsp butter
4 cups mini marshmallows
1 cup spring colored (pink, green, yellow) mini marshmallows
4 cups Rice Krispies
2 cups Fruity Pebbles
Melt butter over low heat in a large pot.
Once the butter is melted, pour in the first 4 cups of marshmallows. Stir, still over low heat, coating the marshmallows with butter and continuing until they are completely melted.
Remove from heat and stir in the colorful marshmallows and cereals.
Grease a 9×13 glass pan. Pour the mixture in and press down (with a greased spatula or wax paper over your hand) until smooth.
Tonight we decided to take a brief detour from our now tried and true basic pasta recipe. And by brief detour, I mean that we did the exact same thing that we always do, with the addition of some ground turmeric for a new flavor and color. Not the most bold and daring detour if we’re being honest. And since we’re being honest… this was actually an improvised backup plan when our first plan failed. What was the original dish we were going to make you ask? It’s a secret. We’re going to try it again one of these days. But long story short, I already had the mental plan for this sauce to pair with the original noodles. And I really had in my head that the dish was going to be “earthy.” So this backup plan had to be earthy too! We both stared at our spice cabinet, and Selim zeroed in on the turmeric. It’s earthy, I think it will pair well with the planned sauce, and added bonus, it makes the noodles a beautiful yellow color!
Side note… as we’ve mentioned before, we really started this blog as more of a journal or a personal recipe file. We just felt like we were frequently forgetting amazing dishes that we’d created once and then could never replicate. But along the way, we’ve embraced the fact that this is a blog and not just our personal notes. Since it’s available on the internet, we don’t want it to just read like a stream of consciousness diary, but something actually useful for others. One thing I did not anticipate was the difficulty I’d have in naming our recipes. Seems easy right? Apparently I’m not really all that creative, which is why you’ll see that most of our recipes just have simple, descriptive titles (I’m talking about you Wine & Honey Brisket or you Ham & Potato Soup). Any of the slightly more creative names come from Selim (see: Sultan Selim Kofte or Pinch of Crab Egg Dip). I came up with this recipe’s title thinking about the golden color of the turmeric noodles and the goat cheese base of the sauce. I was all proud of myself that I came up with (what I think is) an original, cute, alliterative name… and then I googled the phrase. Apparently Golden Goat is a variety of marijuana… known for its earthy flavor. And… we’re keeping the name! Maybe we’ll get a few new pot-smoking, Golden Goat-loving followers… Welcome!
Golden Goat Pasta
1 & 1/3 cup AP flour
½ tsp salt
1 tbsp ground turmeric
1 tbsp truffle oil
3 garlic cloves, minced
8oz goat cheese
¼ cup dry white wine
Fresh ground black pepper
Pasta water, as needed
Prepare pasta as in our How To, with the addition of the 1 tbsp of turmeric.
For the sauce, start by warming the truffle oil in a pan over low-medium heat.
Once the oil is nice and toasty, add the garlic cloves and a few turns of black pepper. Keep the heat low and cook just a few minutes until fragrant, but not browned.
Lower heat even further and add goat cheese and wine. Allow the cheese to melt slowly. Stir frequently until the ingredients are well combined.
Meanwhile, roll out pasta and cut into your desired shape and thickness of noodles.
Cook the pasta in boiling water for just 2 or 3 minutes.
Add pasta water by the tablespoon to thin out the sauce until it reaches your desired thickness – we used 3 tablespoons for ours.