Yay! This is my first vlog ever. Here are the adventures from my food coma road trip, including a trip to a Jersey diner and the Borgata buffet. This is the reality of what happens during an (unusual) day of indulgence.
Leave a comment and let me know if you want me to do more vlogs!
LET’S BE FRIENDS!
This is not diet food (gasp!). This is nowhere near clean eats (appalling!). This is fun food, ya’ll. Pumpkin Pie Rice Krispie Treats is tiny indulgence because you’re gonna cut yourself a small square instead of a gigantic one. Right?
GATHER YOUR INGREDIENTS
- 6 cups Rice Krispies cereal
- 10.5 ounce bag mini marshmallows
- 1/4 cup pumpkin puree
- 1 stick butter (1/2 cup)
- 1/2 teaspoon sea salt
- 2-3 pinches each of nutmeg, cloves and cinnamon
- Brown butter in large pot until dark golden brown. Watch the pot carefully and be sure not to burn the butter.
- Remove from heat and add entire bag of marshmallows. Quickly stir as it melts.
- Add sea salt and pumpkin puree. Continue stirring.
- Add the Rice Krispies. Keep stirring.
- Add nutmeg, clove and cinnamon spices. Use a little of each at first, then taste. Add more, if necessary, until you achieve desired level of spice-flavors.
- Pour mixture into 8×8 pan or similar size, then press firmly with wax paper.
- Put in fridge for approximately 10 minutes to allow mixture to set.
Important Note: Due to the addition of the pumpkin puree, these treats will be slightly less crisp than traditional Rice Krispie Treats.
Greedy Baby loved these treats and absolutely enjoyed the twist of festive pumpkin spices. Now go make your own. ((burp))
Sorry, ya’ll. I’ve been overdoing it on this fitness stuff lately. It’s about time I showed you some hardcore proof that I’m still a greedy woman. My stomachs just luuurve those non-fasting days.
I ordered two slices of pie on a day I wasn’t fasting. Apple pie and also ‘da pumpkin, too. But I’m doing it wrong? Will order enlarged pieces next time.
Sidenote: On this same day of non-fasting I turned down pancakes, lemon cake, pizza with bacon topping, and barbecue chicken wangs. The pie slices were a small bit of indulgence compared to all the other greedy choices I could’ve gnawed on.
Food freedom is important but do it with no regrets. Don’t give up the foods you love! Just make sure your choices are worth it.
Is today the appointed day for a teensy bit of greedy? You could be gnawing on Easy Cherry Turnovers in mere minutes…
Back in the day when we used to eat fast food, the hubs would always order a turnover from Arby’s. But alas! Now we can have them homemade. Easy Cherry Turnovers is fantastical for the occasional greedy snacking or when you want to impress hungry house guests without slaving too long in the kitchen.
GATHER YOUR INGREDIENTS
Adapted from TasteofHome.com. Serves 4. Double the recipe for extra-greediness.
- 1 cup cherry pie filling
- 1 tube refrigerated Crescent rolls
- 1/4 cup confectioner’s sugar
- 1 teaspoon milk
- tiny dash of lemon juice
DIRECTIONS CHERRY TURNOVER
- Pre-heat oven to 375 degrees.
- Open crescent rolls and separate into 4 rectangles, following the perforated lines.
- Each rectangle will also have a perforated line separating it into triangles. Do not break this line. Instead, squeeze/press this perforation together to seal it.
- Add 1/4 cup pie filling to one side of each rectangle, then fold over and use a fork to seal outer edges.
- Bake on cookie sheet for 11-13 minutes or until golden brown.
- Using a spoon, drizzle on the glaze in quick, whispy movements.
DIRECTIONS FOR DRIZZLE GLAZE
- Add confectioner’s sugar, milk and dash of lemon juice to bowl, then blend together.
- You may need to add more milk or sugar depending on the consistency you desire.
Since this recipe was a tasty success, my next move will be to try it using fresh cherries.
…and now you can fro-down! Ironically, I am detoxing this week and will not be able to join you in turnover-gnawing until the weekend. You bettah save me a piece. Yes, that is a threat.