Has anyone ever eaten at Sqirl in Silverlake? I haven’t either…I’ve only read Jessica Koslow’s newest cookbook from cover to cover and sleep with it on my bedside table. I may have shed a tear for the sheer passion and care Sqirl puts into their food. I can’t wait to make a pilgrimage there one of these days. I adapted her simple recipe for the ingredients I usually have in my kitchen. It’s so quick to make and will definitely be a hit at any holiday party. If you don’t have any parties to go you can do what I did and spread it on a piece of buttered and toasted sourdough bread, sandwiches, salads, or enjoy on crackers and cheese. I think this is best shared in the latter form and since the holiday parties are in full swing, you should all make some for your next holiday party! P.S. This recipe is vegetarian and vegan if you make sure you have the Worcestershire sauce sans anchovies.
Keep reading for full, step-by-step pictures and recipe…
The countdown is on…have you guys gotten all your Christmas shopping done already?? My friend Michelle told me she finished all her Christmas shopping in November! Impressive.
Christmas is almost upon us, and I haven’t gotten many physical “gifts” for people this year. I’ve realized that one of the most valuable things we have is our time. Sacrificing taking a trip to see someone, either by plane or car, can be a gift in and of itself. While they might not have been gifts people can open on Christmas Day, I’ve been giving my loved ones and friends “gifts” these past couple months by traveling and making sacrifices to be with them, spend time with them. We can’t take physical things with us when we leave this earth, but we can take our memories. I want to create memories! Gift memories! Make important people in my life a priority. There are still a few “things” that I’ve gotten people, but most of my gifts have been ones created from meaningful and memorable time spent together.
After all, Christ is the true gift of Christmas, and He spent his time serving and being with others. I’m always trying to follow that example. Merry Christmas!
PS – Here’s a cute song about what I mean, by my two little faves from the hit show (that I love/hate) Nashville:
I came across these pumpkin flavored marshmallows in the store and could only think of one thing to make, pumpkin spice krispies! I made two versions and found the pumpkin marshmallows alone didn’t taste like Fall enough for me and decided to add pumpkin pie spice and my all time favorite, cinnamon! I also attempted to free hand the krispies into a pumpkin shape, so excuse the imperfections. *This recipe could easily be made vegan by substituting the butter for vegan butter. Also, I’ve only seen these pumpkin flavored marshmallows at Sprout’s markets so if you don’t find them, I think they would taste just as amazing with regular marshmallows. In case you’re wondering, Kraft marshmallows are NOT vegan, but the Trader Joe’s marshmallows are and I swear on my life that you could not tell the difference between the two brands. AND no, I’m not vegan, I just like being aware of what I can share and enjoy with vegan friends.
Rice krispies are so quick and easy to make and I doubt you need step by step directions (they come on the cereal box), but I made a few tweaks to these bad boys.
On low heat melt the butter, then add the marshmallows, and pumpkin pie spice.Stir the marshmallows to assess the distribution of heat and make sure they’re melting evenly and then add the rice cereal and turn off the heat. STIR, STIR, STIR.In a parchment lined (not wax paper!) pan, you can either pack in the cereal tight or loose. OR you can gently pack it. Don’t forget to top with cinnamon!As far as shaping, I used part of a mason jar lid as a cookie cutter and pressed it into the tightly packed krispies and then cut out small triangles to attempt to resemble a pumpkin. Or if you’re feeling lazy, it is much easier to use the lid to guide your knife to cut the krispies in circle shapes and leave it at that.And there you have it! Easy and quick fall treats! Enjoy!
3 tablespoons butter
1 bag (10oz) of pumpkin marshmallows
2 teaspoons Pumpkin Pie Spice
6 Cups rice cereal
Dash of Cinnamon
Line 12” x 8” pan with parchment paper. On low heat melt butter, add marshmallows, and pumpkin pie spice. Once marshmallows have melted, add rice cereal and stir to mix well. Gently pack the rice krispies into the pan and top with a dash of cinnamon. You can now either use a cookie cutter to make a shape of a pumpkin or cut them any way your fall-inspired heart desires!
I just finished the book The Millionaire Next Door by Thomas J. Stanley and William D. Danko. It talked about people who have a high income and appear rich but really have no wealth (that is, net worth). Using examples of unassuming, real millionaires, it discussed how practicing good old fashioned thrift and smart investing, along with penny-wise habits can build your net worth and thus, build real, true wealth. It’s fun to live in a flashy city with beautiful buildings (like this door) and gorgeous views; this book was a good reminder not to get caught up in it all.
But don’t get me wrong, a girl’s gotta have one weakness… #foggydress