Category Archives: Desserts

NUTTY COCOA KRISPIES FOOTBALLS

Posted on by
Reply

I have never been invited to a Super Bowl Party (or a book club or bunco group, for that matter).  It may because I don’t care for football (gasp!). So I have to make my own fun for Super Bowl LVIII (or at least the commercials), which will include Nutty Cocoa Krispies Footballs.  If you, however, have been invited to a Super Bowl Party, and bring these little treats, they will be intercepted quickly.  Hope your team wins!

Pro tips — (1) Mini marshmallows melt quicker than regular-sized ones (duh); (2) Jif peanut butter is my favorite and is not as sweet as some other brands; (3) You have to work quickly to form the footballs.  I find it best to dump the mixture in a 9×13 baking dish sprayed with cooking spray, and spray my hands as well.  If you leave the mixture in the pot, it will turn to mortar (trust me); (4) when piping the stitching, don’t let perfect be the enemy of good; (5) they look great nestled in edible Easter grass (which I know everyone keeps on hand just for such occasions).

5 from 1 reviews
Print
NUTTY COCOA KRISPIES FOOTBALLS
Author: 
 
Ingredients
  • 3 tablespoons butter
  • 10-ounce package marshmallows
  • 6 cups Cocoa Krispies
  • ½ cup creamy peanut butter
  • Prepared vanilla frosting*
Instructions
  1. Melt butter in a large pot over medium low heat. Add marshmallows and stir until completely melted. Stir in peanut butter. Remove from heat. Add Cocoa Krispies and stir until well coated. Working quickly (and I do mean quickly), shape mixture into 3-inch footballs. Use prepared icing to pipe on stitching (a ziploc bag with the corner snipped works just fine if you don't have or don't care to use a piping bag and piping tip).
  2. *You can make a frosting by mixing 1 cup of powdered sugar with ½ teaspoon vanilla extract and 2-3 tablespoons of heavy cream (just enough to make it piping consistency -- if too runny, add a little more powdered sugar).

Are you ready for some footballs?

 

RASPBERRY FOOL

Posted on by
2

Last month one of our associates — I’ll call him Biff (not his real name) — quit.  He never returned after the holidays, just came in one night after hours, packed up his personal belongings, and called one of the bosses to inform him that he was quitting and moving out of state.  That was it — no notice, didn’t turn in his billable time for the past month, did not hand off his files, did not let anyone know the status of anything he was working on.  As you might guess, he is not missed.  But I cannot help but be appalled by the shortsighted and unprofessional manner in which he resigned.  What a fool.

But wait — there’s more.  The firm set about to hire an associate to replace Biff.  One candidate, a young woman, showed up neatly dressed in a suit, and seemed interested in the firm.  After an offer was extended to her, the headhunter informed us that the young woman only wanted to work remotely.  I guess the strain of putting on an interview outfit and talking face to face with people made her realize she never wanted to leave the comfort of her home, Zoom, and sweat pants.  What a fool.

Fortunately, these two yoots are not representative of the lawyers at my firm.  I don’t know what they represent, but I predict their chances of success as lawyers are not great.

These two fools have inspired this recipe for Raspberry Fool.  Sweetened whipped cream and fresh raspberries — what’s not to like?  The young woman would probably be happy to know that you can eat this at home while dressed in your leisurewear.  And unlike Biff, I am giving notice — 1 week to be exact — that this makes an easy, elegant, and delicious Valentine’s Day dessert.

5 from 1 reviews
Print
RASPBERRY FOOL
Author: 
Serves: 2 servings
 
Ingredients
  • 1-1/2 cups fresh raspberries, divided use
  • ½ cup heavy whipping cream
  • 2 tablespoons sugar
  • Optional garnishes: powdered sugar, mint leaves, small butter cookies
Instructions
  1. Place ¾ cup raspberries in a food processor and process until smooth. Transfer to a fine-mesh sieve placed over a bowl, and press raspberries through the sieve with a spatula. Discard the solids left behind.
  2. Place heavy whipping cream and sugar in a medium bowl and whip until stiff peaks form. Fold in raspberry puree, stirring until completely combined.
  3. Spoon the mixture into two glasses, layering with a few raspberries, and adding a few raspberries to the top. Refrigerate for at least one hour before serving. Garnish as desired.

Fool me once, shame on you

Fool me twice, shame on me

Fool me 350,000 times, you’re probably a meteorologist