vegan

Name: Fresh Orange Rice Krispie Treats
Prep time: 20 min
Total time: 30 min
Yield: 9
Cuisine: American
Ingredients: 6 cups marshmallows (10oz bag or 45 large mallows) + 3 cups mini marshmallows; 1/4 cup vegan butter; Zest from 3-4 medium oranges; 6 cups crisp rice cereal

Fresh Orange Rice Krispie Treats (dairy-free)

April 10, 2020 by Rachael Ng Leave a Comment

Fresh Orange Rice Krispie Treats

My toddler has been on a marshmallow kick lately. And by that I mean she’ll randomly think about marshmallows, talk about marshmallows, ask for a marshmallow, and pretend she’s roasting marshmallows on a stick (we’ve never actually done this). Every time we go down the baking aisle and see the bags of mallows, she begs for me to buy some. Whenever I give in (an undoubtedly let her eat a few in the car), I’m left with a bag of marshmallows that’s 95% full and taking up precious pantry space.

This time I decided we would make rice krispie treats. They’re easy. Sort of fun for her (because she gets to eat marshmallows while we “bake”). And they’re one of those treats that us ’90s kids get all nostalgic about. Oh, and they can easily be made dairy-free – or vegan with the right brand of marshmallows – with plant-based butter. And since I’ve been so into orange here lately, I figured we’d spice things up a bit by adding fresh orange zest to these treats. The end result is a delicious, orange-spiked rice krispie treat that tastes like an orange creamsicle. In other words, so much flavor bang with hardly any extra work. Yes!!

Most marshmallow brands have the same (or extremely similar) recipe on the backs of their bags. My recipe follows this standard, aside from a few extra mini marshmallows added in at the end and, of course, the orange zest. While you’re melting the marshmallows into the butter, you’ll add in fresh zest from three medium oranges. Once the marshmallows are melted, you’ll mix in the cereal and extra mini mallows, and then all you’ve left to do is gently press the mixture into a greased baking dish! Then slice and enjoy your gooey, orangey marshmallow treats!

More citrus recipes:

Chocolate Orange Cupcakes (vegan option)

Soft Iced Lemon Cookies

Soft & Chewy Orange Sugar Cookies

Orange Loaf with Almond Buttercream (vegan option)

Yield: 9-16 Treats

Fresh Orange Rice Krispie Treats

Gooey rice krispie treats made with fresh orange zest and extra marshmallow! A super quick and easy dessert easily made dairy-free or vegan.

Prep Time 20 minutes

Additional Time 10 minutes

Total Time 30 minutes

Ingredients

6 cups marshmallows (10oz bag or 45 large mallows) + 3 cups mini marshmallows
1/4 cup vegan butter
Zest from 3-4 medium oranges
6 cups crisp rice cereal

Instructions

Prepare an 8x8" dish or pan with non-stick spray. Then add parchment paper - cut one long piece and fold the excess over the two sides for easy removal of the treats.
In a medium bowl, toss together the rice cereal and 3 cups of mini marshmallows; set aside.
In a large sauce pan or stock pot, melt the vegan butter over medium-low heat. Add the 6 cups of marshmallows and zest from 3 oranges and stir until the marshmallows are totally melted.
Turn the heat to low and stir in the rice cereal/mini mallows until everything is well combined.
Scoop the mixture into your prepared baking dish/pan. Use the back of a greased spoon or spatula to gently press the mixture into the pan - I spray mine with non-stick spray. You want to press the mixture into an even layer without over-pressing it (this would create harder, more compact treats).
Top the treats with the leftover orange zest (from 1 orange).
Allow the treats to cool/set for at least 10 minutes before slicing into 9 or 16 squares. For perfect slices, remove the whole dessert from the pan and slice on a cutting board.
Store leftovers in an airtight container at room temperature.

Notes

I bought two bags of marshmallows for this recipe. In total you will need 9 cups of marshmallows.
The extra mini marshmallows are optional but I totally recommend adding them for ultra marshmallow goodness!
For vegan treats, use vegan marshmallows

Did you make this recipe?

Tag @sugaredandstirred on Instagram and hashtag #sugaredandstirred

Vegan Double Chocolate Muddy Buddies

January 9, 2020 by Rachael Ng Leave a Comment

Muddy Buddies (aka Puppy Chow) is another one of those super sweet desserts I remember eating as a kid. It’s so simple, easy to make, and combines three of my favorite things: chocolate, peanut butter, and sugar. Yes. the original recipe has loads of powdered sugar. I haven’t made original Muddy Buddies in ages as it’s tooth-achingly sweet and totally addictive!

I had a box of Chex cereal – a peanut butter flavored one that I bought on a whim during a major hunger strike at Target last week – that wasn’t going to get eaten (apparently I don’t like PB Chex), so I decided to whip up a quick batch of my own Muddy Buddies with ingredients that are a bit better for you. And, of course, I toned down on the powdered sugar coating by swapping some of the sugar with cocoa powder and arrowroot starch. The starch is flavorless while adding bulk to the necessary powder coating.

I’ve also used a smaller portion of fat – coconut oil – and opted for natural peanut butter instead of the oil and sugar-laden kind. If you prefer dark chocolate vs semi-sweet (which is what I used) you can make these with even less sugar! Choose whatever Chex cereal you’d like, and you’re on your way to an easy and delicious weeknight snack.

If you’ve never had Muddy Buddies before, then I promise you’re in for such an easy snack. You’ll basically coat the cereal with the melted chocolate, peanut butter, and oil and then toss it all in a mixture of powdered sugar, cocoa, and arrowroot. So. Simple. And you don’t even need to wait for it to set – you can dig in right away! Store the leftovers in an airtight container at room temperature, but I promise these won’t last long.

Some of the ingredients I like for this recipe:

Coconut oil replaces margarine or butter in this recipe and helps thin the chocolate peanut butter mixture. Feel free to use vegan butter instead!

Natural peanut butter adds that traditional peanut butter flavor without any of the added oils or sugar. For a nut free option, try using tahini or sunflower butter.

Arrowroot starch mixes with the powdered sugar to add volume to the powdered ingredients. It’s flavorless and makes for a great substitute in this recipe that traditionally calls for only powdered sugar.

Cocoa powder is another better-for-you alternative to the all-powdered sugar original recipe. It also adds a double chocolate element to this recipe, so feel free to use even more – replacing some/all of the starch – if you’d like!

Powdered sugar is necessary for that traditional, sweet Muddy Buddies flavor! If you opt for a powdered coconut sugar or sugar-free powdered “sugar” then the taste will be affected (and I cannot vouch for this).

Yield: 6 Cups

Vegan Double Chocolate Muddy Buddies

Classic chocolate peanut butter Muddy Buddy treats made better-for-you with coconut oil, natural peanut butter, and less powdered sugar! With a double does of chocolate, this indulgent treat is the perfect sweet snack!

Prep Time 30 minutes

Total Time 30 minutes

Ingredients

6 cups Chex cereal
2/3 cup dairy-free chocolate chips or chopped chocolate (semi-sweet or dark)
1/3 cup natural peanut butter
1 Tbsp coconut oil
1 tsp vanilla extract
2/3 cup powdered sugar
1/4 cup arrowroot starch
1/4 cup cocoa or cacao powder

Instructions

Line a baking sheet (or a portion of your counter) with parchment paper, wax paper, or foil. In a large bowl, measure out 6 cups of Chex cereal and set aside.
In a medium bowl, sift the powdered sugar, arrowroot starch, and cocoa powder. Whisk until totally combined and uniform in color; set aside.
In a small bowl, melt together the chocolate, peanut butter, and coconut oil. If microwaving, heat in 30 second intervals, stirring between each one. Stir in the vanilla extract. Pour the chocolate mixture over the cereal and gently mix with a large spoon or spatula.
In another large bowl, add the powdered sugar mixture and chocolate covered cereal. Cover the top with a lid or a flat object like a baking sheet or cutting board and shake the bowl until cereal is evenly coated with the powder.
Pour Muddy Buddies onto your prepared baking sheet to set or eat right away! Store leftovers in an airtight container at room temperature.

Notes

I recommend using a clean bowl to shake the powdered sugar mixture with the chocolate covered cereal so the powder doesn't stick to the sides of a chocolate-y bowl.
Recipe adapted from Chex

Cranberry Pecan Olive Oil Chocolate Truffles (Vegan)

November 25, 2019 by Rachael Ng Leave a Comment

Chocolate truffles are one of those simple desserts that always remind me of the holiday season. The combinations are endless, and who doesn’t want to bite into a big ball of chocolate on Thanksgiving or Christmas? They’re simple to put together (though the chocolate does take some time to firm up), and they’re also a fun treat to make with kids. My toddler loved helping me roll the truffles and dip them in chocolate sprinkles! But I did have to keep her from licking a couple of the truffles – ha!

For these truffles, you’ll make a simple chocolate ganache with your favorite chopped chocolate, coconut cream, and olive oil. The coconut cream helps give the ganache that thick and creamy texture – perfect for making truffles (and you can’t taste it in the final product). Then you’ll stir in some dried cranberries and chopped pecans, refrigerate the chocolate until firm, and then roll the truffles! This recipe is super customizable so you can leave out what you don’t like and add what you do. And you can roll your truffles in any topping you’d like or dip them in tempered chocolate for even more decadence!

Yield: 16 Truffles

Cranberry Pecan Olive Oil Chocolate Truffles

Simple and decadent olive oil chocolate truffles filled with dried cranberries and chopped pecans! These vegan-friendly truffles are ultra-creamy and so delicious!

Prep Time 15 minutes

Cook Time 5 minutes

Additional Time 5 hours

Total Time 5 hours 20 minutes

Ingredients

8oz chopped semi-sweet or dark chocolate
1/2 cup canned coconut cream
1/4 cup olive oil
1/2 cup dried cranberries, chopped
6 Tbsp chopped pecan pieces
Cocoa powder, sprinkles, or extra chopped pecans to roll truffles

Instructions

Add the chopped chocolate to a heat proof bowl. Place the bowl over a pot of about 1" of simmering water, making sure the bowl doesn't touch the water. Stir the chocolate until totally melted; remove from heat.
Whisk in the coconut cream and olive oil until totally combined - mixture will thicken up. Stir in the dried cranberries and chopped pecans. Allow mixture to cool at room temperature for 10 minutes.
Cover and refrigerate chocolate mixture for 3-4 hours or until firm enough to scoop.
Line a plate or baking sheet with parchment paper. Scoop truffles 1.5 Tbsp in size. Freeze for 5 minutes before rolling the truffles into smooth balls.
If the truffles are sticky, put them in the refrigerator for a few minutes before rolling them in the topping(s) of your choice (sprinkles, chopped pecans, cocoa powder, etc). If your truffles needed to be chilled again, gently roll them in your hands to heat up the surface before rolling them in the topping - this helps the topping stick.
Store truffles in the refrigerator until ready to serve. Refrigerate or freeze leftovers in an airtight container.

Notes

Shake your can of coconut cream prior to opening. If the cream has hardened, scoop out all of the contents and heat them up until melted and combined. Then measure out 1/2 cup.

Black Sesame Caramel Frappé

October 8, 2019 by Rachael Ng Leave a Comment

This post is sponsored by Torani and all thoughts and opinions are my own. Thank you for supporting the brands that make Sugared & Stirred possible!

Halloween is around the corner, and I am in the mood for all things spooky! I’ve never been super into dressing up, but give me the best horror movies, pumpkin everything, and all things cutesy and festive! I think I’ve checked out the same Halloween section at the store no less than five times already. But anyways, when Torani reached out to me about creating a Halloween themed drink with one of their delicious syrups, I was so in. With nutty black sesame, lots of buttery, rich caramel flavor, and a bit of activated charcoal coconut powder for that hint of Halloween, this Black Sesame Caramel Frappé is just what I needed. And let’s just say I was way too satisfied with the work of my sugar sprinkle rims.

Once you’ve got the toasted black sesame powder – which is super simple to make! – you’ll basically add all of the ingredients to a blender and you’re all set and ready for a lightly caffeinated, sweet and icy beverage! I added a whopping 6 Tbsp of the Torani Caramel Syrup to this recipe (which serves 2) because I just couldn’t resist, but feel free to play around with the syrup and add 2 or 4 Tbsp as the suggested serving size is 2 Tbsp per 1 cup of liquid. I topped it all off with whipped cream, extra black sesame powder, and black sesame seeds. For even more sweetness, feel free to add a caramel drizzle! And head over to www.Torani.com to get your hands on their Caramel Syrup!

Some of the ingredients I like for this recipe:

Coconut cream gives this recipe a creamier texture. You can opt for 2 cups of frozen coconut cream, or skip it all together and use ice.

Sugar adds a touch more sweetness. Feel free to adjust to your liking.

Toasted black sesame powder is a delicious and nutty add-in that pairs so well with the rich caramel syrup flavor.

Torani Caramel Syrup is a quick and easy way to deliver caramel goodness to these frappés. Plus, you can use it to create endless recipes, or just add a spoonful to your morning coffee for a buttery caramel flavor!

Activated charcoal coconut powder is a natural way to make these frappés darker in color. It is tasteless in this recipe, and adds depth to the gray.

Yield: 2 Frappes

Black Sesame Caramel Frappé

A delicious and creamy frappé made with nutty black sesame and sweet Torani Caramel Syrup! A vegan-friendly treat to get you in the mood for Halloween!

Prep Time 20 minutes

Cook Time 10 minutes

Total Time 30 minutes

Ingredients

4 cups ice or frozen coconut cream
2 tsp espresso powder
1/4 cup toasted black sesame powder
4-6 Tbsp Torani Caramel Syrup, depending on taste
2 Tbsp sugar
1/4 cup plant-based milk
2-3 tsp activated charcoal coconut powder (optional)**

Instructions

Make your toasted black sesame powder. Place 1/4 cup of black sesame seeds (or more if you desire to have extra!) in a frying pan over medium heat. Stir constantly until the seeds begin to toast - you'll notice a strong nutty aroma and, if using stainless steel, the pan will begin to smoke. Remove from heat and blend toasted seeds in a food processor or blender until the seeds breakdown into a chunky powder.
In a blender, add the ice or frozen coconut cream (or mix of both), espresso powder, black sesame powder, Torani Caramel Syrup, sugar, milk, and charcoal coconut powder. Blend until smooth.
Serve immediately and add your favorite toppings - whipped cream, caramel sauce, black sesame powder, or sprinkles!

Notes

You can empty out one to two cans of coconut cream into ice cube trays (or onto a parchment lined baking sheet) and freeze for a creamier drink
Your black sesame seeds must be toasted in order to blend into a powder as the toasting softens the seeds
Recipe can be halved for one serving
For the sprinkle rim, melt 2 Tbsp of chocolate chips. Use a mini spatula to lightly spread chocolate around rim of glass. Douse in sprinkles and immediately chill in the refrigerator
**Disclaimer: activated charcoal may reduce or prevent absorption of certain medications, drugs, or supplements

Did you make this recipe?

Tag @sugaredandstirred and @torani on Instagram and hashtag #AToraniHalloween

Strawberry Balsamic Galette with Coconut Oil Crust

August 6, 2019 by Rachael Ng 2 Comments

Hello friends! I took a bit of an unexpected hiatus from baking and blogging the past couple of months to focus on taking care of myself (and also because the sight of food made my stomach turn). Yep, Nathan and I are expecting baby #2 this coming January! I’m finally feeling much more like myself these days, and I’m happy to be getting around to sharing this delicious Strawberry Balsamic Galette with you all! I made this galette at the beginning of the summer (or was it still Spring?), but let’s be honest, strawberries are a year-round staple for lots of us in the States. So here we are!

I’ve said this before (and I’ll never stop saying it), but I love galettes! To me, they’re like an easier, dressed up version of pie. They look gorgeous, they’re relatively easy to put together, and you 100% don’t have to worry about pinching the perfect crust. My coconut oil crust is so simple and comes together quickly in a blender or food processor. And then it’s just a matter of mixing a few ingredients together for the filling and assembling your galette! If you’re new to galettes, don’t worry. You basically roll the crust into a circle, dump your filling, and then fold the edges up and over. Pop it the oven, and you’ve got a beautiful, scrumptious dessert that pairs perfectly with your favorite vanilla bean ice cream.

Some of the ingredients I love for this recipe:

Coconut sugar is my favorite, go-to sweetener. It’s unrefined and low glycemic index. It tastes nothing like coconut and makes for a great 1:1 substitute for white sugar.

Coconut oil makes for a great butter/shortening replacement for pie crust. I find that the crust still comes out flakey and delicious. For me, the taste is unnoticeable, but you can use refined coconut oil to make sure there is absolutely no coconut taste.

Corn starch thickens the fruit filling, so you’ll get clean slices.

Agave brings moisture and sweetness to this galette. If you prefer to use maple syrup or honey, go for it!

Yield: 8 Servings

Strawberry Balsamic Galette with Coconut Oil Crust

An easy and delicious, lightly sweetened galette made with fresh strawberries and a splash of balsamic vinegar. With a flaky coconut oil crust, this recipe can easily be made vegan!

Prep Time 35 minutes

Cook Time 25 minutes

Total Time 1 hour

Ingredients

Crust

2 cups unbleached all-purpose flour
2 Tbsp coconut sugar (or granulated sugar)
3/4 tsp salt
1/2 cup coconut oil, solid
3-5 Tbsp cold water

Filling

4 cups fresh, sliced strawberries
2 tsp balsamic vinegar
2 Tbsp coconut sugar (or granulated sugar)
2 Tbsp corn starch
2 Tbsp agave
1 Tbsp fresh orange juice
Zest from 1 orange
Honey (or agave) to brush on baked berries

Instructions

Prepare your crust by adding the flour, coconut sugar, and salt to a blender or food processor. Pulse until combined. Spoon in the solid coconut oil and blend. Add cold water 1 Tbsp at a time until dough begins to come together - slightly wet is better than dry when it comes to coconut oil crusts. Dump crust onto a piece of plastic wrap, shape into a disc, and refrigerate for 10-15 minutes (or until firm enough to roll out).
Meanwhile, prepare your filling. Slice your strawberries and place them in a large bowl; set aside. In a small bowl, whisk together the balsamic vinegar, coconut sugar, corn starch, agave, orange juice, and orange zest. Mix until combined. Pour mixture over strawberries and gently mix.
Preheat your oven to 375°F. Take your crust out of the refrigerator, remove plastic, and place between two pieces of parchment paper (the size of a baking sheet). Roll into a large circle - don't worry about getting the shape perfect!
Pour strawberry mixture onto the middle of your rolled out crust, evenly distributing the berries - be sure to leave at least a 1" border of plain crust to fold over. If your edges are really uneven or jagged, feel free to trim your galette to a more circular shape. Brush almond milk or egg wash (whisked egg) around the border. Gently fold the crust up and over the fruit, being careful not to tear the crust. If any tears occur, you can use a bit of water to help you pinch and smooth the dough back together. If you have any remaining liquid in your bowl, pour that over the strawberries.
Keeping your galette on the parchment paper, carefully move it to a baking sheet. Brush the crust with almond milk or egg wash. Bake at 375°F for 20-25 minutes or until fruit is bubbling and tender - you can use a fork to check the berries for doneness.
Once your galette is out of the oven, brush the berries with a small amount of honey (or agave, if vegan) for added shine. Allow your galette to cool before slicing up and enjoying! Or scoop your favorite ice cream on top and eat it warm, right off the pan! Store any leftovers in an airtight container in the refrigerator.

vegan

Fresh Orange Rice Krispie Treats

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