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Fresh Orange Rice Krispie Treats (dairy-free)

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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

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

  1. 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.
  2. In a medium bowl, toss together the rice cereal and 3 cups of mini marshmallows; set aside.
  3. 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.
  4. Turn the heat to low and stir in the rice cereal/mini mallows until everything is well combined.
  5. 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).
  6. Top the treats with the leftover orange zest (from 1 orange).
  7. 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.
  8. 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

© Rachael | Sugared & Stirred
Cuisine: American / Category: Bars

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Vegan Double Chocolate Muddy Buddies

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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

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

  1. 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.
  2. In a medium bowl, sift the powdered sugar, arrowroot starch, and cocoa powder. Whisk until totally combined and uniform in color; set aside.
  3. 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.
  4. 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.
  5. 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

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Nutrition Information:

Yield:

8

Serving Size:

1
Amount Per Serving: Calories: 296Total Fat: 13gSaturated Fat: 5gTrans Fat: 0gUnsaturated Fat: 6gCholesterol: 0mgSodium: 210mgCarbohydrates: 44gFiber: 4gSugar: 21gProtein: 6g

calculated nutrition information may not always be accurate

© Rachael | Sugared & Stirred
Cuisine: American / Category: Vegan

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Cranberry Pecan Olive Oil Chocolate Truffles (Vegan)

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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

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

  1. 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.
  2. 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.
  3. Cover and refrigerate chocolate mixture for 3-4 hours or until firm enough to scoop.
  4. 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.
  5. 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.
  6. 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.

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Nutrition Information:

Yield:

16

Serving Size:

1
Amount Per Serving: Calories: 232Total Fat: 17gSaturated Fat: 5gTrans Fat: 0gUnsaturated Fat: 11gCholesterol: 2mgSodium: 17mgCarbohydrates: 21gFiber: 2gSugar: 16gProtein: 2g

calculated nutrition information may not always be accurate

© Rachael | Sugared & Stirred
Cuisine: American / Category: Candy

Did you make this recipe?

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Other recipes you might like:

Orange Cranberry Chocolate Chunk Cookies (DF)
Orange Cranberry Swirl Bread (Vegan)
Dark Chocolate Mini Peanut Butter Cups (Vegan)

Mulled Apple Cider Cake with Penuche Frosting (DF)

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It’s apple season! And also one of my favorite seasons for indulging in all things sweet. The air is cooling and all of the upcoming holidays just have me feeling extra happy and eager. I’ve been dying to use apple cider in something for a couple of weeks now, and a simple sheet cake (loaded with frosting!) was a no-brainer. I love cake. And since I’m dairy-free I rarely get to indulge in it. Growing up, my grandma would make layered caked with penuche frosting. I didn’t know what exactly it was at the time, I just knew it was delicious and that she would have a plate of the leftovers waiting in the refrigerator for my mom (and me!) to snack on. Yes, I ate a lot of sugar growing up. Penuche frosting is made with brown sugar, so it’s super sweet with its own distinct (and totally mouth watering) flavor.

I was a bit nervous to make the frosting for the first time as I’d attempted it with coconut sugar before and failed. But it came out perfectly! I used vegan stick butter and almond milk, and I couldn’t be happier with the results. You’ll add all of the ingredients, except the powdered sugar, to a small saucepan, bring to a boil, and then allow that mixture to cool completely. Then you’ll simply beat in the powdered sugar! It’s time consuming since it can take up to 2-3 hours for the mixture to totally cool, but it’s a pretty simple, fail-proof recipe. The cake itself is easy. You don’t have to use mulled apple cider, but you’ll need to reduce the cider for around 20-30 minutes anyway so why not add in a cinnamon stick (or ground cinnamon) and a few orange slices? The result is a spicy, more flavorful apple cider. Then you’ll add lots of spice into the batter for extra fall flavor. For this, feel free to adjust the spices to your liking!

Some of the ingredients I like for this recipe:

Whole wheat pastry flour adds fluff to this cake. This flour is a staple in my pantry for baking cakes and quick breads. I love it, and I highly recommend it for this recipe! You can use all-purpose flour in its place, but I promise the WWPF really makes a difference in the cakes texture.

Coconut sugar is my go-to sweetener. It’s unrefined, low GI, and doesn’t taste like coconut. Plus, it tastes less sweet than regular white sugar, which helps balance the sweetness of the penuche frosting.

Mulled apple cider is a delicious and spicy warm cider that bring in lots of fall flavor to this cake. Feel free to reduce your apple cider without the added spice/orange.

Applesauce brings moisture and sweetness to this cake! Plus, it goes along with the apple theme, so I felt it was perfect.

Light brown sugar is necessary for the traditional penuche frosting. The molasses taste adds a unique flavor to the frosting. I don’t recommend any substitutes as I’ve tried coconut sugar in the past with no luck.

Yield: 18 Slices

Mulled Apple Cider Cake with Penuche Frosting

Mulled Apple Cider Cake with Penuche Frosting

A soft spice cake made with mulled apple cider and applesauce! Topped with a decadent, dairy-free brown sugar frosting, this sheet cake is the perfect fall and holiday dessert!

Prep Time 1 hour
Cook Time 20 minutes
Additional Time 3 hours
Total Time 4 hours 20 minutes

Ingredients

Apple Cider Cake

  • 1 cup unbleached all-purpose flour
  • 1 1/4 cup whole wheat pastry flour
  • 1 1/2 tsp baking soda
  • 1 tsp baking powder
  • 1/2 tsp salt
  • 3 tsp ground cinnamon
  • 1 tsp ground allspice
  • 1 tsp ground cloves
  • 3/4 tsp ground nutmeg
  • 1 1/2 cups apple cider, reduced
  • 1 cinnamon stick (optional)
  • 1/2 an orange, sliced (optional)
  • 3/4 cup coconut sugar (or light brown sugar)
  • 1/2 cup neutral oil
  • 2 tsp vanilla extract
  • 3 large eggs, room temp (or 3 flax eggs)
  • Heaping 1 cup applesauce

Penuche Frosting

  • 3/4 cup vegan butter (or butter)
  • 1 cup light brown sugar
  • 1/4 cup unsweetened almond milk
  • 1 tsp vanilla extract
  • 3-4 cups powdered sugar

Instructions

  1. Add the apple cider, cinnamon stick, and sliced orange to a small pot. Bring to a boil and then simmer until liquid reduces to a 1/2 cup. This can take up to 30 minutes. Once reduced, set aside to cool and remove cinnamon stick and orange slices. This is also a good time to bring your eggs to room temperature - place them in a glass of warm water until you're ready to make the cake batter.
  2. While the mulled apple cider is cooling, preheat your oven to 350°F. Prepare a 9x13" cake pan with non-stick spray and (optional) line the bottom of the pan with parchment paper.
  3. In a medium mixing bowl, add the flours, baking soda, baking powder, salt, and spices. Whisk until well combined; set aside.
  4. In a large bowl, beat together the mulled apple cider, coconut sugar, oil, vanilla, eggs, and applesauce until combined. Beat in the dry ingredients until batter is smooth - about 1 minute.
  5. Bake cake at 350°F for 15-20 minutes or until a toothpick inserted into the middle comes out with a few crumbs. To frost the cake out of the pan (like I did) allow the cake to cool for 10 minutes. Then invert it onto a cooling rack, remove the parchment paper, and invert the cake onto another cooling rack so it's right side up. OR allow cake to cool completely in the pan.
  6. While your cake is cooling, start the frosting. Add the vegan butter, brown sugar, and almond milk to a medium saucepan. Bring mixture to a full boil then immediately remove from heat and stir in the vanilla. Transfer to a medium mixing bowl to cool completely - the cooling process can take up to a couple of hours.
  7. Once your cake and brown sugar mixture have totally cooled, add 3 cups of sifted powdered sugar to the brown sugar mixture. Beat with a whisk attachment until smooth. Add powdered sugar by the 1/4 cup until you've reached a thick, smooth, spreadable consistency. If it becomes too thick, add a little plant-based milk 1 tsp at a time.
  8. Frost your cake with an icing spatula, swirling it around the cake. The frosting may shift a bit on the cake, but it'll will eventually set up.
  9. Store leftovers in an airtight container in the refrigerator for maximum freshness.

Notes

  • A neutral oil is one with a light taste, like extra light olive oil, refined coconut oil, or avocado oil. For this recipe, I used extra light olive oil.
  • For the penuche frosting, your brown sugar mixture must be completely cool in order for the frosting to turn out. This took a couple of hours for me, so it's important to start your frosting while your cake is cooling!

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© Rachael | Sugared & Stirred
Cuisine: American / Category: Cake

Did you make this recipe?

Tag @sugaredandstirred on Instagram and hashtag #sugaredandstirred

Other cake recipes you might like:

Chocolate Sheet Cake with Dark Chocolate Frosting (DF)
Spiced Zucchini Cake with Vegan Buttercream Frosting (DF)
Dairy-Free Banana Chocolate Cake

Black Sesame Caramel Frappé

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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

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

Instructions

  1. 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.
  2. 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.
  3. 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

© Rachael | Sugared & Stirred
Cuisine: American / Category: Ice Cream

Did you make this recipe?

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