Happy Almost Valentine’s Day everyone!
I am not always so original, and I am certainly not smart enough to try to reinvent the wheel. But, I am someone who is lazy enough that she doesn’t like to go out in the cold weather, gets a really intense chocolate craving from time to time and who believes strongly in using what’s in the pantry before wasting money on a laundry list of ingredients that I may only need for one recipe.
I think, actually, that that last part is the most daunting part of having food allergies. The old food bill certainly sky rocketed for me when I had to give up convenience food, and I don’t think I’m alone.
Anyway, that’s not what this post is really about. What I’m trying to say is more along the lines of “waste not, want not”. When I got the hankering for chocolate today, and there was nothing immediately prepared, I had to do a little digging to find just the right combo of ingredients to satisfy my sweet tooth. We always have some dairy and soy-free margarine hanging around the fridge and my girls are insistent that we remain fully stocked in the marshmallow department at all times. Unfortunately, those marshmallows often go stale, which was the case today. The great news was that the staleness is easily remedied by melting the marshmallows with the margarine and pouring them over the unopened box of gluten-free Erewhon cocoa krispies that I found way in the back on the top shelf of the pantry. Combined, we had a winner: gluten, dairy, soy, nut and egg-free rice krispy treats. Chocolate rice krispy treats! I know it’s been done a million times, but man did I feel like a genius when I put it all together. The best part was how quickly my treats were ready. Lickety-split, I tell you. 10 minutes of prep, and I was cutting into the finished product. They were still a little warm, but they certainly hit the spot. My kids approved, my husband who is watching his waistline approved and my sweet tooth was sated. All in a day’s work. And, for a super-cute and lovey-dovey treat for tomorrow, try cutting these out with a heart-shaped cutter. The frosting and candies are optional, but your valentine will surely love you forever.
Gluten, Dairy, Soy, Nut and Egg-Free Cocoa Rice Krispy Treats
8 ounces marshmallows
1/4 cup Earth Balance soy and dairy-free margarine
1 10.5 ounce package Erewhon gluten-free cocoa krispies cereal
1) Place the marshmallows and margarine in the bottom of a large saucepan and heat them over medium heat, stirring often until they are smooth. When the marshmallows are completely melted, stir in the cereal until it is completely coated with the marshmallow mixture.
2) Dump the cereal and marshmallow mixture into a 9×13-inch baking dish, and with lightly greased fingers or a spatula, press the cereal into the pan. Let the mixture cool completely and cut into 16 squares. Serve immediately. Leftovers (if there are any) may be stored in an airtight container, like a Ziploc, at room temperature, for up to three days.