Cinnamon Roll Krispie Treats

You know, I've been watching a lot of Leverage lately (because it's been a while since I went on a five season television show binge. I was due.), and every time they break into a business with super high-tech, unhackable security, I kind of have to snicker. Oh, getting a pass with the proper access, then finding a way through the motion- and heat- and seismic-sensored security system is always impossible and so difficult and usually involves Parker rapelling down an elevator shaft then doing gymnastics to get through the lasers and then Hardison hacks into the computer system while Nate and Sophie grift the CEO and Elliot finds some security guy to punch out.

Talk about suspension of disbelief here, people.

Look, I don't doubt that there are some companies out there with that kind of security, but as someone who does security, let me tell you that my system was so out-of-date that it could only run on Windows XP, so I was using computers so old that two of them just up and died on me. Just gave up the ghost. The first one just made a sort of sickly beeping noise that I translated as, "Just leave me to die." We finally managed to get an upgrade when IT said they didn't have anymore computers old enough, and they were not going to build us a new one since I had just gotten a brand new computer so I wouldn't have these problems.

The hardest security measure to get past in our building is me. But in the show, Elliot just kind of flirts his way by the receptionist.

Do you guys even know how often people try that with me? How many vendors come in and try to charm information out of me? How many consultants come in and try to get me to let them upstairs, pretty please, we promise we won't tell? How many cold callers start off with, "And how are you doing today? You have such a nice voice, blah, blah, blah"? (Although G assures me that my "phone voice" makes me sound like one of those phone sex line actors. She calls it my porn voice.) (Sometimes I think I share way too much with you guys.) I even had one guy come in who was like, "Oh, I just spoke to Joe. He said just to let me up."

Yeah, and the five year old I used to babysit never tried that line on me, either. It turned out Joe really did say that to him, but Joe did not tell me, so I didn't let him up until Joe called me and told me to.

I'm not saying that five professional con artists wouldn't be able to find a way past me. I'm just saying that is not the way to do it. That would just annoy me and I would be even less helpful than I might be otherwise.

Potential cons aside, it's been really super hot lately. Too hot for baking. A while ago, I had pinned a recipe for "cinnamon roll" krispie treats, but it ended up just being regular krispie treats with some cinnamon added and some cream cheese icing. Good idea, but I didn't love the execution. Since it's been too hot and sticky to turn on the oven, I decided to make my own version.

I wanted the treats themselves to have a really robust flavor like a cinnamon roll would, so I used browned butter and Biscoff spread in the marshmallow mixture. Then I pressed it into a rimmed baking sheet, and spread some cinnamon roll filling on top. Then I rolled it all up, made a little powdered sugar icing to drizzle on top (powdered sugar and water, easy peasy) to make it look nice, then had a quick and easy no-bake version of a cinnamon roll perfect for the summer. And since it's cereal, it's totally okay to eat for breakfast. You have my permission.

Cinnamon Roll Krispie Treats
Yield: About 12 servings

Ingredients
For the cereal treats:
1/4 cup (1/2 stick) unsalted butter
1 (10 oz.) pkg. marshmallows
1/2 cup Biscoff spread
6 & 1/2 cups crisped rice cereal

For the filling:
1 & 1/2 cups packed brown sugar
1/2 cup (1 stick) unsalted butter
2 & 1/2 tsp. ground cinnamon

Directions
Prepare the cereal treats: Generously spray a jelly roll pan with non-stick cooking spray. In a large pot over medium low heat, melt the butter. Continue to heat, stirring constantly, until the butter turns a light golden brown. Immediately add the marshmallows, and continue to stir until completely melted. Stir in the Biscoff spread, and remove from heat. Add the cereal and stir until well coated in the marshmallow mixture. Press evenly into the prepared pan (wet your hands for this so they don't stick).

Prepare the filling: In a small saucepan, add all the filling ingredients and heat on low until the butter is melted and the sugar is dissolved. Spread evenly on top of the cereal treats. Carefully roll the treats like you would a cinnamon roll. Let sit until cool and set, then slice and serve.

Recipe by Kim

Browned Butter Toffee Whoopie Pies

With Biscoff Marshmallow Filling

Umm, you guys. This recipe, it's kind of fancy. Like super fancy. Like you might find it in a super chic uptown bakery fancy. But, it's whoopie pies, which are rustic and imperfectly perfect. And they have whole wheat flour which makes them homey and satisfying.

It's like a paradox. It shouldn't exist. But it does, and it's good.

Paradoxes are tasty.

I'm not exactly sure where the inspiration for these came from. I think it started because I didn't feel like softening butter, so I decided to brown it. Necessity is not the mother of invention, laziness is.

I'd had a jar of Biscoff spread in the pantry forever, since I kept swearing I would use it for something. I thought it would go well with the browned butter. I think that's what decided me on whoopie pies, the Biscoff filling idea.

Then I had some toffee bits in the freezer (I keep them in there so they don't go rancid) and some whole wheat flour, and I decided to throw them in there. Because I could.

And then I was super paranoid about them spreading too thin, so I used brown sugar and shortening to try and keep them fluffy. They were still thinner and chewier than I usually feel a whoopie pie should be, but they were too cakey to classify as cookies. (Next time I might also try some buttermilk instead of the milk, but I was too worried about the flavor to do it this time)

And together, that made fancy whoopie pies.

Also, did you know, if you mix together Fluff and Biscoff spread and powdered sugar, it turns solid? Well, not solid solid, but like those little foam beads inside bean bag chairs. It was weirdly fascinating. And when I added some cream to soften it up, it turned into a Gak-like substance. So I added in some shortening to sort of smooth it out. It was still super thick, but I was able to spread it on the whoopie pies. I kind of felt like a mad scientist. Mwahahahahahaha.

But they won't make you feel like a mad scientist. They'll make you feel fancy.

Browned Butter Toffee Whoopie Pies

Yield: 12 whoopie pies (24 individual cakes)

Ingredients

6 tbsp. unsalted butter

1 cup packed brown sugar

4 tbsp. solid white vegetable shortening (Crisco)

1 egg

1 tsp. vanilla extract

1 cup all-purpose flour

1/3 cup whole wheat flour

1 1/2 tsp. baking powder

1/2 tsp. baking soda

1/2 tsp. salt

1/4 cup milk

1/2 cup toffee bits

Directions

In a small saucepan over low heat, melt the butter. Continue to cook, stirring constantly, until the butter turns a light golden brown. Remove from the heat and let cool to room temperature.

Preheat the oven to 375 F. Using electric beaters, beat the sugar and shortening on medium speed until well blended. Add the egg and vanilla, beating well after each addition. In a separate bowl, whisk together the flours, baking powder, baking soda, and salt. Fold about half the flour mixture into the sugar mixture. Add the browned butter and milk. Add the rest of the flour and mix until fully incorporated. Fold in the toffee bits.

On a cookie sheet lined with parchment paper, drop the batter by the tablespoonful, leaving at least 2 inches between each. Bake about 10 minutes, or until the tops spring back when lightly pressed. Allow to cool on the pan for about 5 minutes, before moving to a wire rack to cool completely.

Recipe by Kim

Biscoff Marshmallow Filling

Ingredients

1/2 cup Biscoff spread

1/2 cup Marshmallow Fluff (or comparable marshmallow creme)

2 tbsp. solid white vegetable shortening (Crisco)

1 cup powdered sugar

1/4 cup heavy whipping cream

Directions

Using electric beaters, beat the Biscoff spread, Fluff, and shortening together at low speed. Gradually add in the powdered sugar, mixing until well blended. Add the cream, and mix on low until just combined, then increase the speed to high and beat until thick and smooth.

Recipe by Kim

Peanut Butter Chiffon Pie

With White Chocolate Wonderful Peanut Butter and a Biscoff Cookie Crust

Okay, two things that you need to know before this recipe-

One: White Chocolate Wonderful is officially my favorite flavor from Peanut Butter & Co. I would have sworn up and down that it would be Dark Chocolate Dreams, and wasn't even all that interested in trying it, except for the fact that I thought it would go well in this pie. Boy, am I glad I did. That little bit of light sweetness is a perfect complement to the smooth and creamy peanut butter. I'm seriously salivating thinking about it. Yum.

Two: And this may come as a shock to some of you, but I'm not a huge fan of Biscoff cookies. *Pauses for shocked gasps* I mean, they're okay and all- I don't dislike them- but I'm not totally sure why people have been going so completely mad for them. Maybe they're better with coffee, but as we already know, I've never been a coffee drinker. One thing I knew as I tried them for the first time, though; they would make a phenomenal cookie crumb crust. There, they don't disappoint.

A chiffon pie is apparently what you get when pudding and mousse get together and do a little bow-chicka-wow-wow. It's creamy, rich, but with a light, fluffy texture. The light sweetness of the White Chocolate Wonderful filling is contrasted beautifully by the darker, spicy flavor of the Biscoff cookie crust. This. Pie. Is. AWESOME. Trust.

Now if I can only figure out a way to add Nutella, I'll hit the food blogger trifecta.

Peanut Butter Chiffon Pie {Printable Version}

Yield: 8 servings

Ingredients
For the crust:
2 cups Biscoff cookie crumbs
6 tbsp. unsalted butter, melted
2 tbsp. sugar
Pinch salt

For the filling:

¼ cup cold water

1 envelope (1 tbsp.) unflavored gelatin

4 eggs, separated

1 cup White Chocolate Wonderful peanut butter*

1 cup milk
2/3 cup plus 3 tbsp. sugar
½ cup heavy whipping cream
White chocolate shavings and whipped cream, to garnish (optional)

Directions
Prepare the crust: Preheat the oven to 325°F. Mix all of the crust ingredients together, and pat evenly
into a 9 inch pie pan, allowing it to come up the sides. Bake for 8-10 minutes, and let cool completely
before filling.

For the filling: In a small bowl, sprinkle the gelatin over the water and set aside to soften. Add the egg
yolks to a small saucepan and whisk. Add 2/3 cup of the sugar, the peanut butter, and the milk, and
continue to whisk until smooth. Heat the saucepan on medium and bring to a simmer, stirring
constantly, until the mixture is thickened slightly. Do not allow to boil. Remove from heat and add the
softened gelatin, stirring until completely dissolved. Transfer the mixture to a separate bowl and
refrigerate, stirring occasionally, until thickened and completely cool, 1-2 hours.

In a bowl using electric beaters, whip the cream until stiff peaks form. In a separate bowl using clean
beaters, whip the egg whites with the remaining 3 tbsp. sugar until stiff. Gently fold the egg whites and
cream into the peanut butter mixture. Fill the prepared crust and top with white chocolate shavings and
whipped cream, if desired. Chill 2 or more hours before serving.

*If using regular peanut butter, increase the sugar to 1 cup.

Recipe adapted from Williams-Sonoma The Best of Kitchen Library: Desserts