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Brown Butter Chocolate Krispie Squares 

Guys! I thought I’d share this quick recipe, it only takes 5 minutes!  I literally made these just before heading out the door for school pick up this afternoon and they made the best after school snacks.😋
I’ll be the first to admit I have a pet peeve – leftover cereal boxes piled up drive me crazy! My son loves buying cereal but after one bowl, he’s done with it!  Something about soggy cereal and milk…haha 😂

I took a mix of glutenfree cereals such as Choco Chimps by Nature’s Path Organic, Kellog’s Cocoa Rice Krispies and good ol’ Cheerios!  I didn’t add any chocolate to make these but if you feel the need, you could give them a good drizzle of melted dark chocolate or add in a handful of dark chocolate chips.  Enjoy!

*And don’t forget, if you make these using my recipe below, please tag them #hautesucre on your social media accounts as I would love to see them!😊

Brown Butter Chocolate Krispie Squares Recipe 

Makes 16 squares

Ingredients:

1/3 cup salted butter

2.5 cups marshmallows

Pinch of fleur de sel

1/2 tsp ground vanilla bean or extract

4-5 cups of mixed chocolate cereals of your choice or *as noted above

Method:

1. In a large bowl combine the mix of cereals and set aside.

2. Line a 9×9 square pan with parchment and set aside.

3. In a heated saucepan melt the butter until just golden and set off the heat, then add the vanilla, salt and marshmallows and mix quickly leaving a few marshmallows whole.

4. Pour the mixture into the bowl of cereals and mix quickly.

5. Transfer to the lined pan, pressing the mixture down evenly with the spatula.

6. Let cool and cut into squares. Enjoy!

 

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Sweet Ricotta Fritters with Brie Cheese and Cara Cara Oranges

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Fritters! Who doesn’t love a fresh and piping hot donut, sprinkled with cinnamon sugar on a cold day! Yum!

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If you have tried a version of fritters made with ricotta, then you’re in for a real decadent. I decided to up the ante and play with the flavours by adding Cara Cara oranges which are currently in season and some velvety Castello Brie cheese.
It’s a sinfully delicious combination, one that will have you and your guests hurrying to finish your meal so that you can share these after dinner treats.
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The fritters are best served immediately after they’re fried (as is usually the case with homemade fritters).  The addition of the Brie cheese and oranges make them extra soft, they also pair well with gelato or a silky crème anglaise sauce.
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These serve a small crowd as they make approximately 15-18 fritters, I used a small cookie scoop for measure.  If you cannot find Cara Cara Oranges, you can substitute it with a another variety of sweet oranges or clementines. Be careful when working with hot oil and melting cheese, these don’t take very long to cook and you’re looking for a nice golden brown colour and a quick toss in the cinnamon sugar.  Enjoy!
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Sweet Ricotta Fritters with Brie Cheese and Cara Cara Oranges

45g all purpose flour
26g raw sugar
1 Cara Cara orange, (just the zest + 2 tblsp juice)
145g (3/4 cup) full fat Ricotta cheese
1 extra large egg
40g Castello Brie Cheese, diced (rind removed)
Pinch of kosher salt
Pinch of baking powder
Pinch of vanilla bean powder or (3 drops of vanilla extract)
Vegetable oil for frying

Cinnamon Sugar

1/2 cup granulated sugar
1 tsp cinnamon

Method

1. In a large bowl, mix the ricotta and the egg until combined. Slowly add the remaining ingredients and set aside while you get your deep fryer or pot of oil ready.

2. Test the oil by dropping a spoonful of the batter in, it should float to the top and you should see tiny bubbles around it. Fry for approx 2 minutes or until golden.

3.Repeat with the remaining batter using a small cookie scoop measure for the remaing fritters, taking care not to overcrowd the pot. Fry and drain on paper towels and quickly toss into a bowl with sugar/cinnamon and serve immediately. Enjoy!

*Disclosure: This post is sponsored by Castello Cheese. I received a free sample of the product for the purpose of this review. All opinions are my own.

Gougères with Gruyère Cheese

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Gougères Recipe

Choux:

125 ml milk
125 ml water
100g room temp butter, diced
5g salt
15g sugar
150g flour
4 eggs
2 tsp fresh thyme or very finely minced fresh rosemary

1 tsp fresh ground black pepper

1/2 tsp red chili powder (you may omit)

Good sea salt (to sprinkle on top)

1 cup grated Gruyère cheese (or any other hard cheese you like – but, it should have a pronounced flavour)

Preheat oven 425°F and line 2 sheets with parchment or silpats

1. In a saucepan, combine milk, water and cubed butter.  Combine and stir in salt and sugar – bring to a rolling boil.

2. Sift flour into a separate bowl

3. Crack eggs into a small bowl

4. Once mixture has boiled, add flour and stir vigorously to form a paste. (Do this in intervals on/off the heat). When the paste dries out (no longer sticks to spatula), it’s ready. Do not brown

5. Add paste to stand mixer bowl and add eggs one by one, on med speed – approx 3 min (when it’s all combined)
6. Add in black and red pepper, thyme or rosemary and cheese.

7. Add to piping bag and pipe 1″mounds, 1/2 ” high onto sheets
Brush with eggwash and slightly flatten tops with a fork – sprinkle tops with rosemary and sea salt.

8. Bake for approx 25 – 30 min ~ until they have doubled and are golden brown.
Makes approx 30 Gougéres.

*can be filled or served warm as is.  They also freeze well.

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