Light Reading and Heavy Snacking

I have mentioned that a lot has been going on in my life. It is true. The last six months have not been easy. I have been neglectful in thanking those of you who have reached out and expressed sympathies and condolences on the November loss of my father and the more recent loss of my mother-in-law. Both my family and my in-laws have been dealing with many changes, some gracefully, others not. Many days could definitely only be described as a struggle.

I am thankful for every little word, thing, and deed that others have provided to attempt to make it easier for us. Sincerely, you and your kind hearts are appreciated. You are bright rays of sunshine on our cloudy days.

In the midst of one cloudy day, I picked up the mail to find the current issue of South Dakota Magazine. I knew it was coming. I had been waiting for it. In fact, I had been stalking the area newsstands for it. You see, I was on page 11. Yep. The Eye On Keloland segment and the local newspaper were not enough. I found my way into a publication that focuses on interesting people, places, and events in our state. (I know! Me?!?) Truly, it is an honor to be chosen for the interview and very cool to have a little part of the March/April issue. The staff of South Dakota Magazine does a great job exploring our state and sharing both its known and unknown treats and treasures.



And speaking of treats, I have to have something for snacking as I flip through my issue of the magazine. What could be better than Chocolate Frosted Peanut Butter Rice Krispie Treats? An area convenience store makes them from scratch. They sing a siren song and tempt me every time I pass. I had to make my own pan of gooey bars to nibble. They are definitely not light (my jeans are screaming in rebellion as I try to button them), but I can't resist a Chocolate Frosted Peanut Butter Rice Krispie Treat On My Plate.

Chocolate Frosted Peanut Butter Rice Krispie Treats

6 cups Rice Krispie cereal
1 cup Karo syrup
1 cup peanut butter
1 cup sugar
1 cup semi-sweet chocolate chips
1 cup peanut butter

Combine 1 cup peanut butter, Karo syrup and sugar in a heavy sauce pan.
Bring to a boil, stirring constantly. (This will easily burn.)
Remove from heat and pour over cereal; mix well.
Pat into a 9 x 13 pan that has been sprayed with cooking spray (being careful not to condense too much or the bars will be tough).
Meanwhile, combine 1 cup peanut butter and 1 cup chocolate chips.
Melt over low heat, stirring constantly.
Spread over Rice Krispie treats.
Allow to set for 2 hours before cutting into squares. (Serves 12-30, depending on size of bars...and ultimately your butt)

Feeling the Crunch

I have been absent once again as so much of life took over all of my time. I had great intentions to get back here and keep you updated, but as any of you that have been following this blog for awhile know, my good intentions often go by the wayside.

But, here I am. Back. Not sure where to begin, but so pleased with the Blueberry Cinnamon Crunch Muffins that I made yesterday. You see, it was 4am on Sunday morning, and I couldn't sleep. I tried. I really did, but eventually just gave up on the tossing and turning and got out of bed. Then, what should I do with myself? Why not make breakfast?

I am so NOT a morning person. Our breakfasts often are served for brunch, lunch, or dinner. But, yesterday, something overcame me in the darkness of early morning, and I put the KitchenAid to use to whip up some amazing muffins. The recipe might seem odd with so much baking powder, but the muffin's light, fluffiness punctuated with bits of cinnamon crumble and blueberries is just absolute perfection. Nom. Nom. Nom.

I might be enticed to get up early again for Blueberry Cinnamon Crunch Muffins On My Plate.

Blueberry Cinnamon Crunch Muffins

1/4 cup flour
1/4 cup sugar
1 tablespoon ground cinnamon
3 tablespoons butter
1 1/2 cups blueberries (fresh)
1 cup sugar
1/3 cup butter, softened
2 large eggs
2 1/2 cups flour
5 teaspoons baking powder
1/2 teaspoon salt
1 cup milk

Cinnamon Crunch:
Combine 1/4 cup flour, 1/4 cup sugar and 1 tablespoon cinnamon.
Cut-in 3 tablespoons butter until well mixed.
Stir in blueberries.
Batter:
Preheat oven to 400°F.
Cream together 1 cup sugar and 1/3 cup butter.
Beat in eggs.
Combine 2 1/2 cups flour, 5 teaspoons baking powder and 1/2 teaspoons salt.
Add flour mixture and milk alternately to butter mixture.
Fold in blueberry mixture.
Spoon batter into 18 muffin cups coated with cooking spray.
Bake for 18 minutes or until muffins spring back when lightly touched in center.
Cool in pan for 5 minutes. (18 muffins)