Am I the only one having a pity party this week?
It happens every year, right after the kids go back to school. Holidays officially over, ornaments and decorations packed away – I feel unspeakably blue. I love having the kids around, with no schedule, flexible bed and meal times and lots of fun outings.
And now it’s back to the grind – with too many cold, gray months ahead.
So I find myself looking for little ways to treat myself. Nothing over the top (that was for last month), but small indulgences to take the edge off that post-holiday funk.
A “spa” manicure, instead of the regular.
A mid-week doughnut for breakfast – eaten in the car after pre-school drop off.
The purchase of a small – but lovely – just for me “something” (stationery, scented candle, washi tape – you know….).
I know – you’re like, “wait, aren’t those just regular old rice krispie treats?”
You already know that I think that even the simplest foods can be elevated to heights of greatness (see: breaded chicken cutlets, stuffed shells and iced coffee). Well, these “treats” fall into the same category.
First off, they’re made with cornflakes – in my opinion, way better than those styrofoam-y rice pellets. They’ve got more crunch, better flavor, and make a definite improvement.
Next? Salt. A little bit of salt takes that cloyingly sweet edge right off, for a more “grown up” flavor.
And finally, browned butter. Oh, my, browned butter. Nutty, toasty, heavenly.
Now do you understand?
I knew you would. Now go – make these for you. January just got better.
slightly adapted from Smitten Kitchen
4 oz. (1/4 lb.) unsalted butter
1 10 oz. bag marshmallows
heaping 1/4 t. sea salt
6 c. cornflakes
Grease an 8 x 8 pan and your largest spatula; set aside.
In a large pot, melt butter over medium-low heat. Once it turns clear and golden, watch carefully and begin stirring – be sure to scrape up any bits that form at the bottom of the pan. As soon as the butter turns brown and smells nutty remove it from the heat.
Add the marshmallows and stir continuously until melted and smooth (you can put the pot back over a low heat if needed).
Add the salt and cereal and stir until the cereal is well coated – immediately pour into your prepared pan. Using your spatula, gently but firmly press the mixture evenly into the sides and corners. Let cool and cut into 16 squares.
This delicious recipe brought to you by Sheri Silver