Rice Krispie Chocolate Chip Cookies

I was gathering recipes recently and one of the recipes that I wanted to make called for Rice Krispies. When you buy those, you have to buy a box, so I figured I had better find other uses for the cereal. I suppose you can eat Rice Krispies as a breakfast cereal, but you’d have to add so much sugar! Off I went to find more recipes using Rice Krispies cereal.

My husband often claims I never make him chocolate chip cookies, so when I came across this recipe for a chocolate chip cookie that contained Rice Krispies, I figured I should make them! I hadn’t made anything like them previously, which was a relief. Sometimes it’s hard to find a recipe that’s different from others.

This recipe is typical, with the exception of the inclusion of Rice Krispies. This recipe calls for chocolate chips, but I think you could add any number of ingredients: different chips, coconut, nuts, etc. The cookies do spread and brown quickly along the edges, so you need to watch them carefully. The ones I refrigerated before baking did the best, so I feel that this is a useful step. These cookies are tasty and crunchy, with the addition of the Rice Krispies, and were enjoyed in my house!

Rice Krispie Chocolate Chip Cookies
1/2 cup butter, room temperature
1/4 cup sugar
1/2 cup packed brown sugar
1 egg
1/2 teaspoon vanilla extract
1 cup flour
1/2 teaspoon baking soda
1/4 teaspoon salt
1 cup chocolate chips
1 cup Rice Krispies cereal

Heat the oven to 350 degrees. Line two baking sheets with silicone baking mats.

In a large mixer bowl, beat the butter, sugar, and brown sugar until light. Add the egg and the vanilla and mix on medium until combined. In a separate bowl, whisk together the flour, baking soda, and salt. With the mixer running on low, gradually add the flour mixture, stirring until almost combined. Fold in the chocolate chips and Rice Krispies with a spatula.

Scoop onto the prepared baking sheets. If desired, refrigerate the cookies for 15-20 minutes before baking to reduce spreading.

Bake for 10 minutes, until browned along the edges. The centers will firm up as the cookies cool. Allow to cool on the baking sheet for 10 minutes before removing to a wire rack.

Recipe from Clara Quick Dinners

Risotto with Arugula, Mushrooms, and Gruyere

This round of the recipe swap was themed “Special Occasion.” I was honestly a little unsure about this one, as I am more of a baker than a cook and I was worried I would get a recipe that was far beyond something I could make. But I had no reason to worry; in fact, I got a recipe for risotto, which is something that I have wanted to make for ages! I love risotto but I have never made it myself. Now I had the chance and I was really excited to give this a try.

Now, I know that Mary Ellen has gotten my blog twice in the Blogger’s Choice recipe swaps and she isn’t really a baker. As I said, I am not that much of a cook but her blog has very easy to follow steps. The only thing I wasn’t sure about was what temperature to cook the risotto, so I just opted for medium and it came out just perfectly. The only change I made was using onion instead of a shallot. I forgot to pick that up at the store and the day before I had made a last-minute grocery store run for onions, so that’s what I went with. 

I was really happy with how this turned out! I think I cooked it just right and I liked the mushrooms and cheese. My husband said it was a keeper and asked what other sorts of variations I could make. I think that was success, indeed! Thanks to Sarah from A Taste of Home Cooking for hosting these swaps. I really enjoy trying new things.

Risotto with Arugula, Mushrooms, and Gruyere

1 tablespoon olive oil

1 tablespoon butter

¼ cup onion, chopped

3 cloves garlic, finely chopped

4 mushrooms, finely chopped

1 cup Arborio rice

1/4 cup dry white wine

4 cups warm chicken broth

2 handfuls arugula (about 1/2 a bag)

1/3 cup shredded Gruyere cheese

Salt and pepper, to taste

In a large pan, heat oil and butter over medium heat until melted. Add the onion and garlic and cook for 2 minutes. Add the mushrooms and cook for 2 more minutes. Add the Arborio rice and stir until coated, about 2 minutes. Add the white wine and stir until the wine is absorbed.

Add broth, 1 ladle at a time, stirring until the liquid is absorbed, then add additional broth. It will take about 18 minutes to add/absorb all of the broth. Once you have used most of the broth, taste the rice to see if it is done. It will be tender but not mushy.

When you add the final ladle of broth, add the arugula and gruyere. Stir until the arugula wilts. Season with salt and pepper and serve.

Recipe from Mary Ellen’s Cooking Creations