This week is Sweetlips & The Bean’s Reading and Writing Picnic at school, where they get to show off all that they have learned in kindergarten. I am so grateful for these two little boys who are profoundly proud of their accomplishments and are excited to share them with us. But Momma’s also an emotional wreck.
My babies are growing up and I’m having difficulty accepting the bittersweet reality. I’ve been looking back on all of the milestones, flipping through old pictures and tearing up at “family famous” videos, wondering where the time went. We just brought these 5 pound 4 ounce brothers home from the hospital. Graduating kindergarten is almost unfathomable. I used to read to my infants with our nightly book propped against my knees so I could hold both of my boys close. I didn’t realize then how soon they would be reading to me. It feels like someone hit the fast forward button and all I want to do is press pause.
Someone recently pointed out that I am a sentimental and nostalgic person. There is no denying that — my company is named after my grandparents and I write personal essays. I deeply appreciate the special people, places and occasions of my life. But simply treasuring moments and memories while moving forward, I can now see, must eclipse the pull of living in the past. The latter is not good for any of us. So, I’m working really hard to live in the present, embrace change and cherish the journey. But all of this reflection is for me to grapple with so those boys may feel free to thrive. The idea of the teeny weeny man cups they now wear for lacrosse does, for example, amuse me (and them) immensely. So, that’s a start.
Childrens' achievements deserve to be celebrated and the kiddos know that my starting point is often in the kitchen. In full disclosure, I used to tell them that kissing their momma was the final ingredient of every recipe we made together because, “We bake with love.” You only have a small window for these things. The boys have been begging me for weeks to make them Rice Krispie Treats, but as they are also one of my favorite indulgences, I have been avoiding it for self preservation. Crosby, understanding his mother all too well, has already guessed what I’ll be surprising them with for their picnic snack. Dessert might be a weakness, but there is no denying that so are my boys.
Many of you may already know this recipe from Smitten Kitchen, as it has gained a cult following. But for those of you that don’t, it’s the best Rice Krispie Treat recipe out there. It includes sea salt, making its dominance a fact. The brown butter ups the ante of this classic crowd pleaser for a Father’s Day soiree, a summer BBQ or simply celebrating life…so I’m passing it on. Enjoy! xoxo
Salted Brown Butter Crispy Treats
via Smitten Kitchen
Makes 16 2-inch squares or 32 1- x 2-inch small bars
4 ounces (113 grams) unsalted butter, plus extra for the pan
1 10-ounce (285-gram) bag marshmallows
Heaping 1/4 teaspoon coarse sea salt
6 cups (160 grams) crispy rice cereal (about half a 12-ounce box)
Butter (or coat with non-stick spray) an 8-inch square cake pan with 2-inch sides.
In a large pot, melt butter over medium-low heat. It will melt, then foam, then turn clear golden and finally start to turn brown and smell nutty. Stir frequently, scraping up any bits from the bottom as you do. Don’t take your eyes off the pot as while you may be impatient for it to start browning, the period between the time the butter begins to take on color and the point where it burns is often less than a minute.As soon as the butter takes on a nutty color, turn the heat off and stir in the marshmallows. The residual heat from the melted butter should be enough to melt them, but if it is not, turn it back on low until the marshmallows are smooth.
Remove the pot from the stove and stir in the salt and cereal together. Quickly spread into prepared pan. I liked to use a piece of waxed or parchment paper that I’ve sprayed with oil to press it firmly and evenly into the edges and corners (**note from Up Chic’s Creek: This works like a charm!), though a silicon spatula works almost as well.
Let cool, cut into squares.