Welcome back for the 2nd installment of Cooking with C.C. Today (actually, last Sunday), we'll be making Gluten Free Rice Krispies Pumpkins. Just because you need to eat gluten free, does not mean you can't have yummy treats.
For this recipe, you'll need 10 Tootsie Roll candies, 6 cups of Gluten Free Rice Krispies (I bought mine at the local discount store), food coloring, 1 package of miniature marshmallows, and 3 tablespoons butter.
In a saucepan, melt the butter over low heat until it is completely melted.
Dump all the marshmallows into the saucepan.
Stir until all the marshmallows are melted.
Let your daughter take your picture while you stir. :)
Add food coloring (1 drop red and 2 drops yellow).
Stir until mixture turns orange.
Decide mixture isn't orange enough and add more food coloring (another drop of red and 2 more drops of yellow).
Stir until mixture turns more orange (in retrospect, I'd probably add even more food coloring because once the Rice Krispies are added, it doesn't look as orange as I'd like).
Dump in 6 cups of Rice Krispies.
Stir until Rice Krispies are coated and mixture is ooey gooey.
Forget to coat your hands with cooking spray and end up with a mess on your hands, literally!
Have your loving husband scrape the mess off your hands with a spatula. Wash hands well. Ask loving husband to spray your hands with cooking spray. Shape mixture into balls.
Place each ball on baking pan lined with wax paper. Mixture should make about 10 balls.
Stick unwrapped Tootsie Roll in each ball. Voila! Gluten Free Rice Krispies Pumpkins!
Hope you've enjoyed this episode of Cooking with C.C. I'll be back soon with another gluten free pumpkin recipe. Enjoy!