Caramel Rice Krispie Treats with Smoked Sea Salt

Recently I was asked to create desserts for the Causes for Kids fundraiser. This is a great cause that is committed to working to protect childred by preventing child abuse.

I felt the theme of the desserts needed to be fun and child-like, but with an upscale twist. Boozy Pudding Shots, Chocolate Kahlua Brownies with Whiskey Soaked Cherries and Red Velvet Cake Balls all worked perfect for whimsical childhood treats. But I couldn't shake the idea of the most classic dessert of them all- the rice krispy treat.

We've all seen rice krispy treats with other flavors of cereal in them, we made thousands of them at the restaurant. But something more 'refined' was needed for the guests attending this soiree. Using a caramel marshmallow base was pure genius (yup, patting myself on the back for this one) - the treats stayed soft for a week! Adding the smoked salt really put it over the top. It's almost like a salted caramel with crunch, but really more like a caramel-y rice krispy.

There is no reason why all of us are not involved in or giving to a charity, so do your part. It will make you feel good. There is also no reason to wait for a fancy party to make these ooey gooey Fat and Happy treats. They will also make you feel good, trust me!


Fat and Happy Food Blog Tips and Techniques: Purchase smoked salt at a local spice store or make your own by smoking it on the grill or soaking it in liquid smoke. Search the net for exact specifications if you decide to make your own.

Smoked Salt and Caramel Rice Krispy Treats

8 tablespoon butter

6 heaping tablespoon brown sugar

 6 tablespoon cream

20 marshmallow

6 cups rice krispies

1 tablespoon smoked sea salt

Melt the butter in a large pan over medium heat. Whisk in the brown sugar, don't worry if it doesn't doesn't all come together at this point but do be careful not to burn it. Continue to whisk while the sugar melts. Then whisk in the cream, this should all come together at this point. Simmer for about 2 minutes to make sure the sugar is well dissolved. Add in the marshmallow, turn the heat to low and stir until they are melted and the mixture has come together.

Quickly add in the rice krispies and stir to combine. Pour into a greased pan and quickly smooth the top. Sprinkle on the smoked salt immediately. Allow the treats to cool slightly before cutting them or just dig in with a spoon while they are still hot.

Balsamic Beet Salad with Toasted Macadamia Nuts

I love beets. Love, love, love them! I can't quite remember when it happened, but what I do remember is going from dislike to love was an overnight sensation.

My relatives were beet farmers and every time we visited their amazing farm the smell of the beets drove me mad. Funny that now I can remember that earthy smell and long for it.

The question now is not whether to eat them, but how to prepare them. A beet carpaccio? A beet and chickpea salad? A chocolate beet mousse torte?

Beets take so well to a simple vinaigrette it's almost too easy. I started there, but wanted to add just a little further texture to them - using toasted macadamia nuts gave the beets a little sweetness and life. Macadamia nuts are not as hard as other nuts so the soft crunch adds to the salad rather than distracts from it. The second technique that gives this beet salad variety is mixing part of the vinaigrette with a bit of Greek Yogurt, creating a tiered salad dressing and flavor profile.

Crispy Microwave Potato and Turnip Chips

January is moving along at a clip, everyone is settling back into the routine and there is a good chance your resolution to eat lighter is already waning. You can barely even get those egg whites in your mouth anymore, much less swallow them.

For me it's all about crunchy snacks - the very things that are often the worst options. So when I find a new trick that is crunchy, simple to make and light - I'm all in!

Admittedly, the word 'microwave' in the title of this post is a complete rarity. I would even go so far to as to say you may never see it here again. But I have to admit, this technique that has been floating around the internet for the past few years actually works. And works well!

Recipe Swap: Pumpkin Maple Zabaglione over French Toast

Zabaglione - sounds fancy, doesn't it? Simply put, it's a delightfully light egg and alcohol custard. Deceivingly easy to make, the required constant whipping creates tiny bubbles that give this custard its light and airy 'foam' texture.

There are many versions of Zabaglione but traditionally it's a dessert made with Marsala and often served with fruit or spooned over a cake.

Because this is a Recipe Swap, how could I stick with a dessert version? Savory ideas from cheese to spicy pepper meandered through my mind, yet the idea of a sweet custard would not stop interfering.

A Pumpkin Liquor sent by great friends as a Strange Ingredient gave me the inspiration and base for this recipe. Imagine a Pumpkin Zabaglione with a hint of maple dripping down the side of buttery golden brown french toast. Plus Dave loves french toast and I've been forcing him to eat a lot of healthy dishes this past week, so it will be the perfect surprise breakfast.

Spinach Soup

Whether you want to admit or not, whether you want to do it or not and whether your partner will play along or not- you need 'lighter' fare after the holidays.

Now is not the time to wrinkle your nose and hide behind that bulky sweater. Eating light and healthy doesn't mean eating cardboard rice crisps but rather enjoying simple tasty fair that isn't loaded with fats and sugars.

You'll be surprised how clean a spinach soup can taste even though it is void of heavy cream or cheese. Use this as a loose recipe. Add more garlic if you like or remove the celery if that isn't your thing. Try more broth for a creamier soup or less for something chunkier that will make you chew and think you are eating more than just soup.

New Years Hang Over Spicy Cheesy Beef Tater Tot Casserole

The blurry eyes. The pounding head. The layer of fuzz on the teeth. And the confetti and party paraphernalia stuck in your hair. Could be New Years years morning... or just another Sunday. Either way, sooner or later you are going to need hang-over food.

In my world, there are three things a hangover food absolutely must contain: potato, cheese (which also doubles as grease) and a little heat.

My Minnesota background is studded with casseroles, hot dishes and one pot dinners. These are the most easy comfort food dishes available. Mix any basic meat with a few vegetables, add a gravy-like substance along with some cheese. Voila! It becomes one of those meals you don't want to admit liking to your foodie friends, but secretly eat the entire dish.

Don't over think this! Use what is left over from the party the night before. Turkey, hamburger, beans, carrots, asparagus (I used beets and turnips) ... the cheese and the tater tots are the real keys. If you happened to make the Fat and Happy Simple New Years Roast Beef Dinner, this is a perfect dish for the leftovers and for the stragglers still passed out in your tub.

Whether your hangover is from celebration, just another night on the town or your just looking for something hearty and comforting, a tater tot hot dish is a Fat and Happy can't miss!

Tips and Techniques: I'm taking the liberty to use Velveeta in place of cheese; the truth is that it just works better in these type of dishes. But feel free to substitute a shredded cheese in its place.

New Years Hang Over Spicy Cheesy Beef Tater Tot Casserole

1-2 cups left over roast beef (hamburger, turkey or chicken), chopped up
2 tbls olive oil

1 yellow onion, diced

2 celery sticks, diced

4 cloves garlic, diced

1 cup gravy or stock

1 cup remaining roasted vegetables (or fresh vegetables)

1 hot pepper (jalapeno, roasted poblano, etc)

1 cup frozen peas

1 cup yogurt (or cream cheese)

8 oz Velveeta, cubed

salt and pepper,

1-4 tbls fresh herbs, chopped- thyme or sage or parsley

Preheat the oven to 400 degrees. Pour the olive oil into a large sized pan over medium heat. Add the onions and celery, cook for about 5 minutes until they begin to soften. Add in the garlic, cook for one more minute.

If you are using fresh vegetables rather than some leftovers that have been pre-cooked, add them to the pot (including the pepper) and cook until they begin to soften, then continue. If you are are using pre-cooked veggies (including the pepper), add to the pot and then add in the gravy (or stock.)

Cook until everything is heated through. Add in the peas, yogurt and Velveetea. Add salt and pepper and any fresh herbs you need to use up. Taste and adjust as needed.

Pour the casserole into an oven baking dish. arrange the frozen tater tots on top of the mixture. Place in the oven and bake until the tater tots are brown and crispy on top - approximately 25 - 40 minutes. Enjoy while hot, then take a nap.

Simple New Years Eve Dinner

New Years Eve is a wondrous night, but it does not have to be a china-only night. It's possible to have a simple dinner party without the fuss. A roast beef allows for the option of a super sit down meal or simple sandwiches to nosh on all night long.

A little seasoning on the meat, a few roasted veggies and this plan will allow you time to party with your friends and have left overs to boot. Two people or twenty, this dinner comes together pretty easily using a mix of homemade food and purchased food.

Holiday Sangria

Who knew National Sangria Day is December 20th? How exactly do we, as a Nation, decide on these special 'days'?  Is it on the yearly ballot and I'm just missing it? Did I not see the poll on Facebook? Or perhaps I missed the Tweetup?

No matter, somehow I found out just in time to greet the day with a new recipe. To me, Sangria is more of a summer drink so it seems slightly odd the national day is in December. Warm and spicy comes to mind before light and fruity when it's 20 degrees outside. Making a warm wine drink would be too much like a glogg (hot mulled wine), but using spices like cinnamon and clove will lend both the warm and spicy aspect to this Holiday Sangria.

 A winter heartiness comes from the addition of port. Fresh rosemary rounds out the full holiday experience; then it all comes to together with a little fizz from classic ginger ale. Filling the glasses with cranberries tops off the ultimate festive look and feel.

National Sangria Day or not, this Fat and Happy Winter Sangria is a wonderful addition to any holiday festivities.