Some may say “DUH” to this recipe, but I’ve had countless people ask what the recipe for these are, so I decided it was worth sharing! My boyfriend can’t control himself around these, and parents and kids alike wipe the plate clean whenever I whip these up. It’s a sweeter, brighter and more delicious (in my opinion) version of Rice Krispies Treats and these are bound to make people say “WHAT!? NEEEEED.”

• 4 tablespoons of butter
• 1 package of Marshmallows (About 40 marshmallows)
• 5 cups of Fruity Pebbles (Less if you’d like them stickier and more if you want them drier)

Butter (or coat with cooking spray) a 13×9 pan (or 9×9 depending on desired thickness of Marshmallow treats) and put it aside. Melt butter and marshmallows in a large pan over low heat as to not burn or melt everything too quickly. Once melted, remove from heat and immediately add Fruity Pebbles. I usually add around 5 cups, but add to preference (refer to above comment). Stir until completely mixed.
Press the mixture into preferred pan using an oiled or slightly dampened spatula to stop the mixture from sticking. Let cool and then cut into squares!

Lemon Crepe Cake

We lived in London for two years when I was younger and one of my fondest memories during one of our first trips to Paris (it was an easy train ride away and wow, do I miss that) was having a crepe for the first time. My crepe was loaded with Nutella and it quickly became one of my absolute favorite foods! It’s such a versatile food that can go towards the sweet or savory side, and they’re incredibly easy to make. A simple crepe sprinkled with powdered sugar and lemon juice makes for a wonderful weekend breakfast, but a crepe cake brings it to a whole other level.It’s a perfect treat to bring to a friend’s house for brunch or as a more creative birthday cake! Layering the crepes takes patience at times, but I promise the outcome makes it all worth it! I’ve used a few different recipes for crepes (there are a ton of awesome ones out there), but the below is one I’ve created by pulling together different ingredients of what has worked best and what I prefer most.

• 3 eggs
• 2 tablespoons of sugar (I like them sweet!)
• 1 cup of flour
• 1 ½ cups of milk (I’d recommend whole milk)
• 3 tablespoons of melted butter
• Dash of salt (if preferred)

Throw all ingredients into a blender and blend until smooth. I used to power whisk the ingredients, but I find that using a blender is easiest and works best for completely combining the ingredients. Either one is a great option! Let the batter sit for a few moments. While waiting, heat a 6-8 inch greased (I prefer butter over oil) skillet over medium heat until the pan is hot and the butter beings to sizzle. Pour ¼ cup of the batter into the center of the pan and immediately tilt the pan until the batter spreads evenly. Cook until golden brown (sides will be more well done than the center) and then flip the crepe to cook the other side. I’d recommend using a rubber spatula or a wide pancake spatula to flip the edge up!
Once the crepe is finished, slide the crepe out of the skillet and onto a plate. Sprinkle powdered sugar and lightly squeeze a lemon over top and repeat above steps at least 20 more times to complete the layers of your crepe cake! If you rather the lemon taste not be as strong, sprinkle lemon juice between every other layer. Enjoy!