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  • Brown Butter Rice Krispies Flowers

    Brown Butter Rice Krispies Flowers

  • Carrot Bundt Cake With Simple Glaze

    Carrot Bundt Cake With Simple Glaze

  • Carrot-Shaped Crescent Rolls

    Carrot-Shaped Crescent Rolls

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Stephanie Nguyen
PUBLISHED: | UPDATED:

Brown Butter Rice Krispies Flowers

Yield: 8 servings

Ingredients
1 stick (8 tablespoons) salted butter
10-ounce bag marshmallows
1 teaspoon vanilla extract
¼  teaspoon sea salt
6½ cups Rice Krispies cereal
Candy melts, assorted colors
Yellow jimmie sprinkles
Special equipment
Flower-shaped cookie cutter
Lollipop sticks
Directions
1. Coat a 9-x-11-inch cake pan with baking spray. Set aside.
2. In a large pot over medium heat, melt butter. Stirring occasionally, leave the butter on heat until it begins to brown – there will be an amber-colored layer at the bottom, and it should smell toasted and nutty.
3. Pour in the bag of marshmallows, stirring until smooth. Add in vanilla and salt.
4. Turn off heat. Add in the cereal, stirring continuously so that everything is coated evenly – about 30 seconds.
5. Pour mixture into the pan. Using a rubber spatula, softly flatten the surface so it’s even. Let cool for 30 minutes.
6. While the mixture cools, melt candy melts in microwave, in short bursts of 10-15 seconds, stirring in between, being careful not to burn. Cut out flower shapes with the cookie cutter. Dip flowers in melted candy melts and sprinkle yellow jimmies in the center.
7. Attach the lollipop sticks, allow melts to set, and enjoy!
Cook’s notes: Try this recipe with different cookie cutter shapes like bunnies, chicks or eggs!
Source: Adapted from a recipe by the Food Network

Carrot Bundt Cake With Simple Glaze

Yield: 16 servings

Ingredients
2 cups all-purpose flour
1½ cups white sugar
½ cup brown sugar
2 teaspoons cinnamon
1 teaspoon baking soda
½ teaspoon salt
3 eggs
1½ cups vegetable oil
1 teaspoon vanilla extract
2 cups finely grated carrots
8 ounces crushed pineapple
1 cup chopped pecans
½ cup powdered sugar
1 teaspoon vanilla extract
1 tablespoon milk
Procedure
1. Preheat oven to 350 degrees. Coat 10-inch bundt cake pan with baking spray – set aside.
2. In a large bowl, mix flour, white and brown sugar, cinnamon, baking soda and salt until just combined. Add the eggs one at a time, then add the oil and vanilla. Fold in carrots, pineapple and pecans.
3. Pour batter into pan and bake for 35-45 minutes or until a toothpick inserted in the center comes out clean. Cool on wire rack for at least 30 minutes.
4. To make the glaze, combine the powdered sugar, vanilla and milk in a small bowl and whisk with a fork until smooth. If the glaze is too thick, add more milk; if the glaze is too runny, add more powdered sugar. Use the fork to drizzle the glaze onto the cake.
Source: Adapted from Betty Crocker’s carrot cake recipe

Carrot-Shaped Crescent Rolls

Yield: 8 servings

Ingredients
1 can of Pillsbury Big & Flaky Crescent Rolls
8 ounces cream cheese, softened
1 jar of orange marmalade
1 bundle of thyme, washed, dried, sprigs separated
Special equipment
Parchment paper
Procedure
1. Preheat oven to 350 degrees. Open and unroll crescent dough, and lay each triangle flat onto a baking sheet lined with parchment paper.
2. Spread a thin layer of cream cheese onto each triangle and top with a dab of marmalade. Roll each crescent from the wide end toward the narrow point. Using a sharp knife, cut about 1 inch off the end of the crescent roll to create more of a carrot shape. Bake for 10-15 minutes, or until golden brown.
3. Let cool for 10 minutes, then insert thyme sprigs into the ends of each crescent carrot to finish off the look.
Cook’s notes: This recipe is very easy to customize – try your favorite flavor of jam, use different types of filling like ham and cheese, or substitute rosemary or parsley for the thyme.