Happy fall everyone! Technically, I’m a few days late, but that’s kinda been the story of my life lately. Middle school is now in full swing and the Naughty One, the boy, and I are back to our regular routine. The Naughty One has resumed her 15 hour per day sleep regimen, and the boy and I are back to school, sports, and work. Why is it that the busier things are, the calmer we feel? A little paradoxical, but we’re creatures of habit…what can I say.
I’m pretty sure today marks the day that I’ve officially lost my cool status (and yes, I do think prior to this I was considered a “cool” mom). This morning in the carpool I made a serious faux pas and knew it the second I said it. I asked the girls if they still play with one of the other girls in our neighborhood, and was quickly informed that eleven-year-olds no longer “play” with friends. I was further informed that middle schoolers are WAY too busy to play and even if they did have free time, it wouldn’t be considered “playing“. Can I tell you how excited I am to relive these junior high years again. Somehow, I have a feeling it’s going to be WAY less amusing in the parent role.
With fall comes one of my favorite things… pumpkin. I posted pumpkin rice krispie treats on my site a few years ago and the photo has been making the rounds on Pinterest. I’ve had a lot of emails asking for directions on how to make these, so I thought I’d do a repeat performance with detailed instructions. These are simple to make and a great recipe to get the kids involved. I tried something a little different this time around. Have you seen all of the flavored marshmallows Kraft has created? There’s chocolate, strawberry, toasted coconut, cinnamon bun, caramel and vanilla, chocolate mint, gingerbread, peppermint mocha, pumpkin, and I’m sure a few more. Who knew??I bought the pumpkin spice marshmallows and substituted the original marshmallows with these. In addition to the pumpkins, we made mini pumpkin pie shaped treats. These would be a fun Thanksgiving treat for your non-pie lovin’ kids.
The boy didn’t dare argue about the adorable-ness of these (he wasn’t given the chance or he might have). He did say they tasted like “nothing” (whatever that means). Did I mention that eleven-year-olds feel free to provide unlimited feedback on every topic? The treats actually do taste like “something”. The pumpkin marshmallows added a hint of pumpkin flavor and gave them a darker color. I added a touch of Americolor Orange to the mixture for the pumpkin color. Better than the original recipe? They’re good, but I wouldn’t go that far. I’m now wondering if the cinnamon-bun marshmallows would taste even better. Let me know if you try them.
3 tbsp. butter
5 cups Rice Krispies
1 bag (8 0z.) Kraft Pumpkin Marshmallows
green icing (tan if you are making the pie shapes)
orange food coloring (optional)
Melt butter in a large saucepan. Add marshmallows and stir until melted. Remove from heat. Add a few drops of orange food coloring and stir to combine. Add rice krispies and stir until thoroughly coated. Let sit for 3-5 minutes.*
To make pumpkins: form rice krispie mixture into balls. If your hands are super sticky, you can spray them with a little non-stick spray. Insert half of a tootsie roll for the stem. Once firm, pipe green icing for the vine.
To make pumpkin pies: Spray a standard cupcake pan with non-stick spray. Fill each cupcake with rice krispie mixture and press down to mold. I filled mine about half-way. Once firm, use royal icing or frosting to pipe. I used royal icing tinted with a little gold and warm brown. The criss-cross lines were piped with Wilton tip #46 and the border was piped with tip #102.
Store in an air-tight container.
*It’s important to let the mixture sit in the pan for a few minute so that it’s firm enough to form into pumpkins.