Ramblings of Random Rashawn

just a bit of everything

Chocolate Dipped Strawberry Rice Krispie Treats January 25, 2012

Filed under: Recipes,Snacks — ramblingsofrandomrashawn @ 8:28 pm

I am not the kind of girl who is really into Valentine’s Day. I never really have been. I know it’s like every girls dream come true with all the chocolate and flowers and jewelry. It just isn’t for me. But there seems to be something different about this year, I don’t know what it is. Maybe it’s seeing everyone’s cute ideas and yummy looking dishes and desserts posted all over the web.

So I came up with these cute little rice krispie treats as my contribution to the Valentine’s Day ideas all around the web! They are pretty simply to make. You could whip up a batch for you and your sweetie. Or maybe send them with the kiddos for their Valentine’s party.


6 cups Rice Krispie Cereal

1 10 oz. bag Strawberry Marshmallows

3 tablespoon Margarine or Butter

1 teaspoon Strawberry Extract (or more to taste)

Red Food Coloring

approximately 20 Green Candies; fruit roll-ups, fruit by the foot, gummies, tootsie rolls (I used lime tootsie rolls)

In a large sauce pan over low heat melt margarine or butter. Add in the marshmallows and melt until smooth, remember to stir! While you are waiting for them to melt you can spray a 9×13 pan with cooking spray. Once the marshmallows are melted smooth add in the extract and food coloring until you get your desired taste and color. I always add in more coloring then needed because the cereal will lighten the color. Add in the cereal and mix well, then spread in the prepared 9×13 pan and press flat.

Once the mixture is cooled cut out the treats using a heart-shaped cookie cutter (mine was about 3 inches). Lay them out on a cookie sheet lined with parchment paper. Flatted out your green candies (I used the bottom of a drinking glass) and bend to looked like leaves, I made a little steam coming off the bottom to stick into the heart. Place the stem between the two bumps at the top of the heart and press together slightly to make it stay.

Melt some chocolate or chocolate coating. I used a 1/4 of the package of candy coating. Then dip the ends of the hearts into the chocolate and lay back on the lined cookie sheet. Let the chocolate set and enjoy!


Great Grandma’s Molasses Sugar Cookies January 5, 2012

Filed under: Cookies,Recipes — ramblingsofrandomrashawn @ 1:37 pm

LOVE these cookies! Just have to get that out there. These cookies are an all time family favorite. You can bake them anytime of the year but I always make sure they are included in my Christmas cookie baskets. This recipe came from my Great Grandma Cecil. How I loved that woman! I always remember her beautiful long white hair wrapped into a bun, her matching sweatshirt and sweatpant outfits and how she always made you eat hominy (gag!). She was a great woman, I don’t know if she found this recipe or if she created it but it came from her either way!

Great Grandma's Molasses Sugar Cookies


1 1/2 c. Shortening

2 c. Granulated Sugar

1/2 c. Molasses

2 Eggs

4 teaspoon Baking Soda

4 c. Flour

1 teaspoon Cloves

1 teaspoon Ginger

2 teaspoon Cinnamon

1 teaspoon Salt

In a large bowl cream sugar and shortening until smooth. Add in eggs, molasses, soda, salt, spices and flour; beat until combined. Dough is going to be very stiff. Cover dough with plastic cling wrap and refrigerate for at least an hour. The longer you refrigerate the more pronounced the molasses taste will be. Roll dough into balls and roll the dough balls into granulated sugar until lightly covered. Bake at 375° F on parchment lined baking sheets for 8 to 10 minutes. Allow to “bake” for 2 minutes longer on cookie sheet before removing to wire rack to cool. Makes about 3 dozen cookies.


Peanut Butter Reindeer Cookies January 4, 2012

Filed under: Cookies,Recipes — ramblingsofrandomrashawn @ 12:52 pm

These cookies are one of my holiday favorites. They are easy to make because they just use a store-bought cookie mix but you can use your favorite peanut butter cookie recipe. The assembly of the cookies can be a little time-consuming but they are so cute in the end!

I apologize the finished product picture is from last year, so the photo is not that great but it gives you a general idea of what they will look like.


1 Peanut Butter Cookie mix (I used 2 Betty Crocker snack sized) or 1 batch of your favorite Peanut Butter Cookies

Ingredients called for on the Packaged Mix (mine had water and oil)

Mini Pretzels Twists

Semi-sweet Chocolate Chips

Cinnamon Decorations (Red Hots or the Betty Crocker Cinnamon Decors. Red M&Ms would also work)


Prepare cookies according to the directions. Cover dough with plastic cling wrap and refrigerate for at least an hour. The cooler the dough will be the easier it will be to work with.

Prepare a bake sheet with parchment paper and flatten out your cookies and assemble them. I only bake 3 at a time because they spread. I have found that easiest way to shape the faces is to, roll a tablespoon of dough into a ball. Hold your pointer finger and thumb about an inch apart and flatten the dough between your fingers until it’s about 1/4 inch thick. Should look something like this.

Easiest way to shape the head.

Once the cookie is flattened add 2 pretzels for antlers, make sure you don’t press them all the way down through the dough or they will snap off  once they are baked. Add 2 chocolate chips for his eyes keeping them close together. These cookies spread when they are baked and you don’t want his eyes to end up miles apart. Then place a cinnamon candy for his nose. He should look something like this.

Before the Bake

Bake at 350° F for about 8 minutes or until lightly browned. Allow to cool on baking sheet for about 2 minutes and then move to a cooling rack to finish cooling. I store mine in a plastic container that way they don’t break as easily. Makes about 24 cookies.

Finished Cookies


Butternut Squash Soup November 20, 2011

Filed under: Main Dishes,Recipes — ramblingsofrandomrashawn @ 6:03 pm

With Thanksgiving less than a week away now I am sure the last thing you really want to see is a recipe for a squash dish but this Butternut Squash Soup is so easy to make that now you won’t have an excuse to not eat before that big meal because you are too busy. Just whip up a batch of this thick, delicious soup now and throw it in the freezer, let it thaw and have a quick-lunch (or breakfast) the day of the big turkey.

I had some squash that needed to be used up and I had never actually tried a squash soup I figured I had nothing to lose. This took less than an hour and a half to make and eat! So take a break and enjoy a few of the last minutes of fall we have left for this year.


Butternut Squash Soup

Easy Print Out

1 tablespoon Olive Oil

2 Shallots

2 Butternut Squash

3 small Baking Potatoes (I used Russets)

1 small Apple (I used a Golden Delicious)

1 32 oz. box  Chicken or Vegetable Broth (low sodium)

Kosher Salt

Black Pepper

Thinly slice the shallots. In a large stock pot over low heat, warm 1 tablespoon of olive oil and shallots. Cook, stirring occasionally until the shallots are translucent. By the time you are finished with step 2 your shallots should look nice are translucent.

Wash your squash, potatoes, and apple throughly. Peel the squash, clean out the seeds and chop into 1 inch pieces. Peel the potatoes, peel and core your apple and cut both potatoes and apple into 1 inch pieces.

Add the squash, potatoes and apple to the shallots. Throw in a few pinches of kosher salt and some pepper. You can also add whatever other seasonings you like. I used Mrs. Dash original (because I might be slightly obsessed with it). Add in the box of  broth. Increase heat to medium high and bring ingredients to a steady simmer. Cook about 30 minutes or until everything is nice and tender.

Remove from heat once everything is tender and cool for about 10 minutes. Using an immersion blender* blended all the ingredients together until smooth and creamy. Serve soup warm.

*Note: If you don’t have an immersion blender just use your regular blender. This will just take a few extra steps of transferring the soup back and forth between the blender and your pot until all the ingredients are blended. I do suggest a blender that is glass. I don’t know if a hot soup will melt your plastic blender. I am not responsible for any melted blenders!


Maple Pecan Cinnamon Rolls November 15, 2011

Filed under: Breads,Recipes — ramblingsofrandomrashawn @ 9:25 pm

WARNING: If you do not like the use of butter please turn back now!

I don’t really know how you are going to resist reading this post. I mean just look at these rolls! Today was opening day for firearm deer season here in Michigan and I figured I would make some cinnamon rolls for the guys when they came back from hunting. When I found this recipe I was super excited because you don’t have to let them raise, they contain no yeast! They sure did come off as a hit with the guys also. I am definitely thinking Christmas breakfast with these. With a nice hot mug of black coffee who could resist?

Filling Ingredients

3/4 c. Brown Sugar, packed

1/4 c. Sugar

3/4 c. Pecans, chopped

2 teaspoon Cinnamon

1/8 teaspoon Salt

1 tablespoon Butter, melted

Combine all of the dry ingredients in a small bowl. Add the melted butter and blend with a fork until the mixture resembles wet sand. Set bowl aside.

Dough Ingredients

2 1/2 c. Flour

3 tablespoon Sugar

1 teaspoon Baking Powder

1/2 teaspoon Baking Soda

1/2 teaspoon Salt

1 c. Buttermilk

7 tablespoon Butter, melted

1/3 c. Maple Syrup


Preheat oven to 375°F. Brush a 9 inch cake pan with 1 tablespoon of melted butter.

In a medium bowl, combine flour, sugar, baking powder, baking soda and salt. Add in buttermilk, syrup and 2 tablespoons of melted butter and stir until combined. Transfer dough to a floured work surface and knead until smooth (dough will be slightly sticky. Mine was really sticky in the beginning so I kneaded in extra flour until it felt right).

Roll dough out into a rectangle about 12×8 inches. Pour 2 tablespoons of melted butter on, use a pastry brush or your fingers to spread it evenly over the dough. Pour the filling over the dough and spread it evenly, leaving about 1/2 inch broader around the edges.

Starting with the long side of the dough, roll the side up pressing as you go to create a tightly rolled log. Be gentle because it will stick to the counter a bit. Pinch the seam closed and cut into 8 even slices (I got 9 out of my batch) and transfer rolls into prepared pan. Brush with remaining 2 tablespoons of melted butter. Bake for 20 to 25 minutes until golden brown.

Icing Ingredients

2 tablespoon Butter, softened

3 tablespoon Maple Syrup


1 c. Powdered Sugar

In a medium bowl, cream butter and add sugar. Mix until sugar and butter start to combine a bit. Add the syrup and whisk well, until the mixture is smooth. If it is to thick add milk until you get the consistency you want.

Allow the cinnamon rolls to cool in the pan for about 5 minutes. Pour the icing over the rolls. Serve warm!


Recipe adapted from Bakingdom


Chocolate Reese’s Cookies November 5, 2011

Filed under: Cookies,Recipes — ramblingsofrandomrashawn @ 10:49 am
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When I came across these cookies on The Faux Martha I automatically thought of Halloween. So I made a batch of these on Halloween and they are delicious! A bit of a pain in the butt to make but I think that is easy enough to change. These cookies call for being made into a log and froze and then sliced and baked. Well, I did this and my Reese’s Pieces didn’t stay whole and pretty, they were really hard to slice! So my solution, I will be making drop cookies with these next time. The cookie dough spread quite a bit when baked making them very crunchy. I hope that making drop cookies with my smallest scoop they won’t spread so far and maybe have a bit of softness to them. A girl can only hope, right?!


Chocolate Reese’s Cookies

Source: The Faux Martha

1 1/4 c. Flour

1/3 c. Cocoa Powder (she used dark and I used regular)

1/2 teaspoon Baking Powder

11 tablespoon (1 stick plus 3 tablespoon) Butter, softened

2/3 c. Brown Sugar, packed

1/4 c. Sugar

1 teaspoon Vanilla

1/4 teaspoon Salt

5 oz. Reese’s Pieces (I used 1 and 1/2 4 oz. boxes)

Sift together flour, cocoa, and baking soda in a medium bowl

Using electric mixer, beat butter in large bowl until smooth (but not fluffy). Add both sugars, vanilla and salt, beat until fluffy.

Add flour mixture beat until just blended (mixture may be crumbly). Add in the Reese’s Pieces and mix until distributed (if dough doesn’t come together, knead lightly in bowl to form a ball).

Place dough on a cookie sheet lined with parchment paper. Roll into a 1 1/2 inch diameter log. Chill until firm (3 hours in the fridge or 30 minutes in the freezer).

Preheat oven to 325°F. Line cookie sheets with parchment paper. Using a sharp nice, cut log crosswise into 1 inch thick rounds. Space 1 inch apart on prepared cookie sheet. Bake cookies for 11-12 minutes, or until they look dry. The cookies will not have firm edges. Transfer to wire rack and cool.






Pumpkin Spice Sugar Cookies November 4, 2011

Filed under: Cookies,Frosting,Recipes — ramblingsofrandomrashawn @ 12:29 pm
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Have to apologize for my absence, I have no excuses for not posting these cookies sooner besides sheer laziness. Cold weather does that to me. It also puts me in a slump which makes me in horrible mood. But what would turn my mood around is one of these spicy cookies and big hot mug of tea! I found this recipe from Sweet Pea’s Kitchen on FoodGawker and I instantly thought well aren’t those the cutest things ever (oh how I wish I could decorate cookies like that)! I grumbled a little bit that they were frosted, to me frosting belongs on cupcakes not cookies, but I reminded myself that they were sugar cookies. I didn’t frost the batch that I did because I was already having a bad day in the kitchen (should have run when I dumped the pumpkin pie spice all over the floor) but next time I will try it with the frosting. These cookies have a nice mellow spice taste to them that is not too overwhelming, they crunchy with a slight soft center. The only complaint I had to add almost another 1/2 cup of flour to them in order to get them to roll out. You can find the recipe here and I also posted it below.


Pumpkin Spice Sugar Cookies

Source: Sweet Pea’s Kitchen


2 c. Flour

1/2 teaspoon Baking Powder

1/2 teaspoon Salt

2 teaspoon Pumpkin Pie Spice

16 tablespoon (2 sticks) Butter, softened

1 c. Sugar

1 tablespoon Brown Sugar

1 Egg

1 1/2 teaspoon Vanilla

In a medium bowl whisk together flour, baking powder, salt and pumpkin pie spice, set aside.

In your stand mixer bowl cream the butter, sugar and brown sugar at medium speed until light and fluffy. Scrape sides of the bowl as needed, will take about  3 minutes. Add the egg and vanilla, beat at medium speed until combined. Add in dry ingredients and beat on low-speed until just combined, scrap sides of the bowl as needed. Shape into a disk and wrap tightly with plastic wrap. Refrigerate for at least 1 hour.

Line cookie sheets with parchment paper. Remove dough from refrigerator onto a lightly floured surface. Let the dough sit at room temperature for about 10 minutes.

With rolling-pin, roll dough out to 1/4 inch thickness. Use cookie cutter to cut out cookies, placing on prepared baking sheet.

Preheat oven to 375°F. Place cookie sheet with cookies in the refrigerator for at least 15 minutes. Bake cookies for 8-9 minutes until edges are just ready to turn the slightest bit light brown. Cool on wire rack before decorating.

Can't believe we don't own pumpkin cookie cutter!


4 c. Powdered Sugar

1/4 c. and 1 tablespoon Cream

1/2 c. Butter

2 teaspoon Vanilla

In a saucepan over medium heat, heat cream and butter until butter is melted. Stir in vanilla and sugar. Remove from heat, and beat with electric mixer until smooth and thick.

Icing sets up very quickly , if it becomes hard to work with, place in microwave for 10-15 seconds and it will re-soften and be smooth again.

*As always, please check out the original recipe over at Sweet Pea’s Kitchen and the pictures posted in this post our mine!