Make holiday ornaments and gingerbread pops with Rice Krispies
What could be nicer than a Rice Krispies square? One gussied up for the holidays….
What could be nicer than a Rice Krispies square? One gussied up for the holidays.
Just recently the Kellogg’s Rice Krispies cereal folks teamed up with one of Canada’s top cake decorators, Lisa Sanguedolce, to create a dazzling gift idea on a budget. Lisa’s signature cereal Holiday Ornament is new for Holiday 2012 and puts a fancy twist on this classic favourite.
“Who doesn’t love Rice Krispies squares?” says Sanguedolce, owner of Le Dolci, a fun, food education studio in Toronto which offers cake and cupcake decorating classes for kids. “For me, there’s a lot of nostalgia and comfort in that delicious combination of marshmallow, butter and Rice Krispies cereal. It’s an easy and versatile recipe which I’ve adapted using professional decorating techniques – simple enough so even kids can make it.”
Please use your own favourite rice cereal, and you can visit ricekrispies.ca for a selection of simple and fun recipes to make with the kids.
Rice Krispies Holiday Ornament
For an impressive holiday gift idea try making this easy and elegant treat. It’s a great way to spend quality time with kids and because it’s no-bake, it’s a snap to make. Make the base in the same way it has been made for generations; finish with confectionary decorations available at grocery stores, online or at your local crafting store or cake decorating supply shop. Package in cello bags with pretty ribbon, mini decorative bulbs or a jingle bell.
1/4 cup (60ml) butter or margarine
1 pkg. (250 g, about 40) regular marshmallows or 6 cups (1.5L) miniature marshmallows
1 tsp. (5ml) vanilla extract (optional)
6 cups (1.5L) favourite rice krispie-type cereal
Red and white fondant; silver dragees, available at cake decorating supply shops, crafting or grocery stores
Ruler, bamboo skewer, pizza cutter, rolling pin and paint brush
Wrapping: cello bags, ribbon, and mini decorative bulbs – available at local crafting stores
Melt butter or margarine over low heat. Mix in marshmallows until completely melted; remove from heat. Stir in vanilla extract (if using) and mix in cereal until well coated; allow to cool; and form into holiday ornament shapes.
Form mixture into half balls, leaving space in centre. Poke a small hole in a piece of fondant with bamboo skewer and thread with your red licorice to make loop for hanging. Place loop inside ball and add more cereal mixture to close ball around licorice so loop sticks out; add more mixture as needed and mould with hands into ball shape.
Roll fondant into a sheet using a rolling pin. With a ruler and pizza cutter, cut fondant into long strips; place onto ornament working your way around, cutting any excess.
Use a very small cookie cutter or decorating tool to cut out fun shapes from fondant. Dip paint brush in some water and brush onto fondant; sprinkle on silver dragees.
Once complete, package “ornaments” in clear cellophane bags, secure closure with a fabric ribbon tied in a bow with a holiday trinket like a jingle bell, tiny candy cane or sprig of holly; add a hang tag with your greeting and it’s ready to go.
Gingerbread Holiday Pops
These treats are too pretty to eat — but one bite into the traditional spicy flavour will have your reaching for seconds!
½ cup (125 ml) unsalted butter
1 lb. (454 g) regular marshmallows
1 tsp. (5ml) ground ginger
2 tsp. (10 ml) ground cinnamon
½ tsp. (2 ml) ground nutmeg
12 cups (3 L) Rice Krispies (regular or Holiday) (or favourite rice krispie-type cereal)
Popsicle or pop sticks
Canned frosting, melted chocolate, candies and fondant
Lightly coat a 17 ¼ x 11 ½ x 1″ (43.8 x 29.2 x 2.54 cm) jellyroll pan with cooking spray.
In a large heavy bottom pot, over medium-low heat, combine butter, marshmallows, vanilla, ginger, cinnamon and nutmeg. Cook, stirring often until marshmallows are completely melted and mixture is well combined. Add cereal all at once and stir with a wooden spoon or heat-resistant rubber spatula until all cereal is evenly coated.
Using a spatula coated with cooking spray, quickly press mixture evenly into pan filling it completely. Let the mixture cool completely at room temperature.
To make pops, cut out your favourite shapes using cookie cutters. Insert a stick in the bottom (side) of treat. Decorate with candies, icing, melted chocolate, sprinkles or rolled fondant.
Kid Tip: Small hands are perfect for a big job – pressing the mix into a pan! As well, have them practice their art skills by decorating their own treats.