White Chocolate, Sea Salt & Pretzel Krispie Treats

There is a simple and dependable equation by which us foodies like to live.  I would like to introduce you to the Baking Law of Addition.  You would be wise to memorize this formula.

The Baking Law of Addition states that the equation salt + sugar + fat will always equal everything wonderful and delicious. 

Foodies are a little predictable.  We take something classic, apply our super fancy non-mathematical law, and create something classic that has increased in both calories and deliciousness.  It is the best kind of predictable. 

I am a great admirer of the cereal family.  Ironically, though its a breakfast food, I find cereal much more appealing when I am wearing pajamas and watching Netflix.  Give me a bowl of Frosted Flakes and a hearty dose of cold milk and I will eat cereal all night long.  Well, at least until 10:30, let’s not be too crazy.  

Cereal becomes increasingly delicious when covered in melted marshmallows and butter - who would have guessed?  Apply the Baking Law of Addition and this really cannot get any better. 

Our sugar comes from a combination of buttery white chocolate and marshmallows.  Sea salt and crunchy pretzel crisps form the salty team and I think we all know what team the butter is on.  

Pretzels are crushed, marshmallows are melted and everything gets reeaallyy sticky...

This recipe makes twelve treats.  Initially, you may think that these servings are way too big.  Just take a bite and you'll understand.

Sweet and salty, chewy and crunchy, the Baking Law of Addition never disappoints.

Add some fancy to your cereal this week.  

Sincerely, 

  Pedantic Foodie

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Sea Salt, White Chocolate & Pretzel Krispie Treats  

makes 12 large treats

- 6 cups rice cereal

- 2 cups pretzel crisps, crushed 

- 1 1/3 cup white chocolate chips, divided use 

- 1 1/2 teaspoon sea salt 

- 12 ounces marshmallows

- 3 tablespoons unsalted butter, plus extra for greasing the pan

- 1/2 teaspoon vanilla extract 

Grease a 9x13 baking pan with butter.  

In a large bowl combine rice cereal, crushed pretzel crisps, 1 cup of white chocolate, and sea salt. 

In a large saucepan melt butter over medium heat.  Add marshmallows and stir until completely melted.  Stir in vanilla and remove from heat.  

Stir the rice cereal mixture into the melted marshmallows until all the dry ingredients are evenly coated in marshmallow.  

Transfer the Krispie treat mixture into the prepared pan.  Press down gentle to evenly distribute the mixture.  While the treats are cooling, melt the remaining white chocolate.  

In a microwave-safe bowl, place remaining 1/3 cup white chocolate chips.  Microwave the chips for 10 second increments, stirring after each, until the chocolate is smooth. 

Drizzle melted chocolate over the krispie treats and allow to set for 30 minutes before slicing into squares.  Enjoy!      

Pumpkin Seed Trail Mix

It's a festive decoration, a bread, a doughnut, a pie, a muffin, a marshmallow, and an on-the-go snack.  I feel that we should take a moment to appreciate the humble pumpkin. 

Roasted pumpkin seeds should definitely become your new pantry staple. They are great for out of hand eating as well as a perfect compliment to salads, yogurt, oatmeal, muffins, and I'm dreaming up a chocolate chip pumpkin seed cookie - oh yes.  So no throwing out those precious pumpkin guts, okay?

Roasting pumpkin seeds is nearly effortless.  I like to roast mine until they are deep golden in color, I like the rich toasted flavor it brings out. 

Let’s talk about trail mix for a second.  I have always had a minor drawback when it comes to trail mix.  My dilemma concerns the fact that it seems there is always at least one ingredient which is less favorable than all the others, and this results in having to pick around said ingredient in order to get to the more tempting elements.  It takes me back to my Lucky Charms days, and not in a good way.  So, when I was dreaming up this trail mix I was determined that every element be equally desirable.  Success!

Freshly roasted pumpkin seeds make their way into our trail mix.  Chocolate, salty seeds, buttery pistachios, and sweet cherries and cranberries - do I really need to convince you?  

Incidentally, this trail mix was declared the "world’s best trail mix" by a very reliable source, and who am I to disagree?  I am pretty sure it has something to do with the equal desirability factor.

This recipe is hardly a recipe in the traditional sense, it’s more of a suggestion with measurements.  There are no pots to wash or onions to caramelize, it’s just a simple gathering of good ingredients. 

Happy Wednesday my friends!

Sincerely, 

  Pedantic Foodie 

Pumpkin Seed Trail Mix 

for the roasted pumpkin seeds 

- 1 cup raw pumpkin seeds 

- 1/2 teaspoon salt 

- olive oil, just enough to coat the seeds

Preheat oven to 375 degrees. 

Line a baking sheet with parchment.  Drizzle pumpkin seeds with olive oil and toss to coat.  Add salt and spread the seeds evenly out on the baking sheet.  

Roast for 10-15 minutes or until the seeds are deep golden in color.  Allow to cool before adding to trail mix. 

for the trail mix 

- 1/3 cup pistachios, shelled and roasted

- 1/2 cup semi-sweet chocolate, chopped 

- 1 cup roasted pumpkin seeds 

- 1/4 cup dried black cherries 

- 1/3 cup dried cranberries 

Toss to combine all ingredients.  Store in an airtight container.  Enjoy!  

Balsamic-Roasted Grape Crostini

I have a minimalistic philosophy when it comes to appetizers.  When trying to time a multiple-course dinner, complicated appetizers are completely absurd.  In my opinion, a simple starter is like a secret weapon to keep the dinner guests content while you are putting the finishing touches on your second-course masterpiece. 

This appetizer should definitely go in your dinner party tool kit.  It is no-fuss, yet elegant and it is the perfect opening act for your next gastronomic symphony.

We begin by roasting our grapes with balsamic vinegar, olive oil, and a hearty amount of freshly ground black pepper.  The sweetness of the grapes pairs really well alongside the tangy vinegar and spicy pepper.  

I love the depth of flavor that roasting brings out.  I really want to roast just about everything this time of year. 

You can even roast the grapes ahead of time and warm them up just before serving. 

Though this is the perfect way to begin your dinner party, that is not to say that you necessarily need a crowd to enjoy a delightful appetizer.  If you would like to sit on the sofa and call this dinner I will be the first to applaud you.  

It's Wednesday and I think we all need some mid-week simplicity.  

Sincerely, 

  Pedantic Foodie

Balsamic-Roasted Grape Crostini 

makes 16 

for the grapes

- 2 cups red grapes 

- 1/2 teaspoon kosher salt 

- 1 tablespoon balsamic vinegar 

- 1 tablespoon olive oil 

- freshly ground black pepper, to taste 

Preheat oven to 425 degrees.  

In a small bowl combine grapes, salt, balsamic vinegar, olive oil and black pepper.  Toss to coat.  Spread the grapes out on a baking sheet lined with parchment.  Roast for 15-20 minutes or until the grapes have begun to wilt and the vinegar has thickened to a syrup-like consistency.  

toasts and assembly

• 1 fresh baguette 
• olive oil
• 2 oz chèvre 

Turn oven to the broiler setting.  

Slice the baguette into 16 slices, about 1/2 inch in thickness.  Brush each side with olive oil.  Toast under the broiler for 5-7 minutes or until golden brown on the edges.  

Spread each toast with chèvre and top with warm roasted grapes.  Serve immediately.  Enjoy!