Pink Puffed Rice Cereal Hearts Food

RICE CEREAL TREAT CANDY HEARTS RECIPE BY TASTY

Steps:

• Make the rice cereal treats: Line a 9 x 13-inch (19 x 27 cm) baking dish with parchment paper and grease with nonstick spray.
• Melt the butter in a large pot over medium-low heat. Add the marshmallows and stir until completely melted, about 5 minutes. Remove the pot from the heat and stir in the cereal, 1 cup (30 G) at a time, until well coated and evenly distributed.
• Spread the cereal mixture in the prepared pan, pushing down with a spatula or oiled hands to create a flat, even surface. Let cool completely, 30-45 minutes.
• Line a baking sheet with parchment paper.
• Use the edges of the parchment paper to lift the cereal treats from the baking dish and transfer to a cutting board. Starting at one corner, use the heart cookie cutter to cut a heart out of the cereal treat and place on the prepared baking sheet. Rotate the cookie cutter 180° so the heart shape is upside down and punch out another heart directly next to the first one. Repeat until you have cut out 3 rows of 5 hearts each, yielding 15 hearts total. Set aside.
• Make the royal icing: In a medium bowl, whisk together the meringue powder and powdered sugar. Add the water and vanilla. Whisk until smooth. Add a few drops of red food coloring and whisk to combine, gradually adding more food coloring until the desired shade or red is achieved. Transfer the icing to a piping bag fitted with a small round tip. Set aside.
• Place each color of candy melts in a separate microwave-safe bowl. Add 1 tablespoon of coconut oil to each bowl. Working one bowl at a time, microwave for 30 seconds, stir with a spatula, then continue to microwave in 15-second intervals, stirring between, until smooth and completely melted.
• Line another baking sheet with parchment paper.
• Place a cereal treat heart in the bowl of melted yellow candy. Using 2 forks, flip and coat the heart all over so no rice cereal remains visible. Let excess candy melt drip off the heart and carefully drag the bottom of the heart along the edge of the bowl before placing on the prepared baking sheet. Repeat to make 3 hearts of each color.
• Transfer the hearts on the baking sheet to the refrigerator to harden, about 5 minutes.
• After completely set, remove the hearts from the refrigerator. Using the red royal icing, decorate each heart with messages.
• Enjoy!

MISO RICE CEREAL COOKIES

Steps:

• For the cookies: Blend 3 cups of the rice cereal in a blender until it turns to powder, about 25 seconds. Transfer the rice cereal powder to a small bowl and add the corn flour, salt and baking soda; mix to combine. Set aside.
• Add the butter, miso paste and granulated sugar to the bowl of a stand mixer with the whisk attachment. Mix on medium-high speed for 5 full minutes, scraping down the sides with a rubber spatula halfway through. Add the egg and vanilla extract and beat on high for another 5 minutes. Reduce the mixer speed to low and slowly add the rice cereal powder-corn flour mixture. Mix until just fully combined, scraping down the sides of the bowl as needed.
• Just as you did with the rice cereal mixture, slowly pour the all-purpose flour into the dough. Stir on medium-high speed for 10 seconds. Then, use the spatula to gently fold the dough into itself, making sure to fully incorporate any remaining ingredients.
• Set aside two 10-by-15-inch (or similar) sheet pans. Layer each pan with a silicone baking mat or parchment paper. Form 12 balls with the dough about the size of a scoop of ice cream. Arrange 6 per sheet pan and use the back of a 1-cup measure to lightly flatten the tops of each cookie. Refrigerate for 1 hour and up to 24 hours covered with plastic wrap.
• When you are ready to bake your cookies, preheat the oven to 350 degrees F.
• Bake the cookies for 16 minutes on the middle rack of the oven for even coloring. You will know they are ready when they form slightly crisp, golden edges. Here's a food stylist's trick: when you remove the cookies from the oven, you can use a large round metal cookie cutter or a quart container (larger than the size of the cookies) to mold the outside edges of the cookies to give them a perfect round shape. Let the cookies cool to room temperature.
• For the glaze: Combine the miso paste, 1 1/4 cups of the confectioners' sugar, 1/4 cup of the sour cream and 2 tablespoons cold water in a blender. Mix on high until you get a smooth and glossy glaze. You may need to scrape down the sides of the blender with a spatula to loosen any remaining confectioners' sugar. Pour the icing into a small bowl and mix in the remaining 1 cup confectioners' sugar with 2 tablespoons sour cream. Combine until no lumps remain. Set the glaze aside.
• Now, ice and decorate the cookies. For these cookies, I recommend dividing the glaze into two small bowls and adding a few drops of festive food coloring to one bowl. Not all food dyes are created equal, so make sure to read the package instructions before adding the food dye to your glaze. Lightly drizzle the glaze across the cookies. Then, top each cookie with a sprinkle of the remaining rice cereal. Leave the iced cookies uncovered until the glaze dries, 1 to 2 hours.

CHOCOLATE MATCHA PUFFED CEREAL TREATS

Steps:

• Spray an 8-by-8-inch baking dish with nonstick cooking spray.
• In a medium saucepan, melt the butter. Add the marshmallows and stir until they melt. Remove the pan from the heat, add the puffed rice cereal and matcha powder and mix to combine. Press the mixture into the prepared dish and let stand until the treats have set, about 10 minutes. Cut into 2-by-2-inch squares and transfer to a plate.
• Set a wire rack on a baking sheet. Melt the dark chocolate and coconut oil together in a microwave or double boiler. Dunk the bottom of each square into the melted chocolate mixture to coat and place on the wire rack to set.

KIDS CAN MAKE: PUFFED RICE SNOWBALLS

Steps:

• Spray a large metal mixing bowl with cooking spray and set aside.
• Cook the marshmallows, butter, agave and 1/4 teaspoon salt in a medium saucepan over medium heat, stirring frequently, until the marshmallows are completely melted and the mixture is blended, about 3 minutes. Remove from the heat, add the puffed rice and stir to coat with the marshmallow-butter mixture.
• Transfer the rice mixture to the prepared bowl and sprinkle with the apricots, flaxseeds and sunflower seeds. Stir with a wooden spoon or hands lightly coated with cooking spray. Form into 8 logs or balls (about 1/2 cup each). Let cool about 30 minutes, then wrap tightly in parchment or plastic wrap.