Name: Pinterest Test Kitchen: Salted Brown Butter Rice Krispie Treats
Prep time: 5 min
Cook time: 10 min
Yield: 16 squares
Ingredients: 1 stick unsalted butter plus more for buttering the pan; 1 bag miniature marshmallows; 1 teaspoon kosher or sea salt; 6 ounces (1/2 of a regular size box) crisped rice cereal

Salted Brown Butter Rice Krispie Treats + Video

April 20, 2020

With brown butter (and double butter, at that) and salt, these salted brown butter Rice Krispies treats are sure to be the best you’ve ever had! (Scroll down for video!)

Click here to save this recipe on Pinterest!

The Best Rice Krispies Treats

Rice Krispies treats have always been fine in my book. Not my favorite. Just fine. Just okay. That is, until I tried Smitten Kitchen’s Rice Krispies treats. Salted brown butter Rice Krispies treats. They are sheer perfection. They are my contribution to 90% of potlucks and birthday parties. They are, simply put, the best version of Rice Krispies treats out there, especially zhuzzed up with just a tiny bit more salt than the original recipe. Ah, yes.

What Makes These Rice Krispies Treats So Amazing?

Double butter. They’re totally healthy. Got it? Butter is health food. The extra butter makes them so rich but also it makes the texture absolutely amazing.
Browning the butter. Shhhhhh. Trust me. This adds a depth of flavor that you won’t even believe, and if you are willing to stand and watch the butter for five minutes so it doesn’t burn, it’s totally easy too.
Salt. Just a little bit. I love a sweet and salty vibe. Did you know that salt intensifies flavors? Don’t leave it out here.
Using a small pan. Usually, this size recipe for RKTs would be made in a 9×13 inch pan. I make them in an 8×8 inch pan so they are double thick. Combined with the double butter, this makes the texture of these RKTs out of this world.

How Do You Make Salted Brown Butter Rice Krispies Treats?

Glad you asked! They’re so easy!

Butter an 8×8-inch square baking pan.
Place one stick (4 ounces or 8 tablespoons) of unsalted butter in a heavy-bottomed pan over medium heat. Cook, stirring/swirling frequently, until the butter is golden brown. Don’t turn your back – it will burn in an instant!
Stir in 1 1/2 teaspoons of kosher salt (or 3/4 teaspoon of table salt, which is much saltier than kosher salt).
Add 10 ounces of mini marshmallows.
Stir the marshmallows until completely melted. I find it helpful to place the pan back over medium heat to help the marshmallows melt.
Stir in 6 ounces (half of a regular size box) of crisped rice cereal. I am not brand loyal. This is about 5 1/2 cups of cereal.
Turn the mixture into the buttered pan.
Use the butter wrapper to press the mixture into the pan.
Cool the treats completely. Turn them out onto a cutting board and cut into 16 squares.

By the way, Deb Perelman’s recipe is featured in her original Smitten Kitchen Cookbook. I also love her second cookbook, Smitten Kitchen Every Day. She has wonderful recipes. I encourage you to check out her website and her books!

Since I discovered the tricks of doubling the butter and using a smaller pan, I have developed a true passion for Rice Krispies treats. Try my other recipes: wedding cake Rice Krispies treats, candy corn Rice Krispies treats, and malted chocolate Rice Krispies treats!

Click here to save this recipe to your Pinterest snack boards!

Yield: 16 squares

Pinterest Test Kitchen: Salted Brown Butter Rice Krispie Treats

5 minPrep Time:

10 minCook Time:

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Ingredients

1 stick unsalted butter plus more for buttering the pan
1 bag miniature marshmallows
1 teaspoon kosher or sea salt
6 ounces (1/2 of a regular size box) crisped rice cereal

Instructions

Generously butter an 8 x 8 dish.
Place the stick of butter into a Dutch oven over medium heat. Don't throw away the wrapper-I like to smear a little bit of the butter that I used to butter the pan onto the wrapper (I'll use this at the end).
Cook the butter, stirring frequently, until browned bits separate and the butter stops foaming. Don't walk away or you'll burn the butter!
Stir in the marshmallows and the salt. Stir until completely melted and smooth and remove from heat.
Add the cereal and stir until completely coated with the marshmallows. Spread into the buttered pan. Use the buttered wrapper to press the mixture into the pan.
Allow the Rice Krispies treats to cool completely. Turn out of the pan and cut into squares.

https://chattavore.com/pinterest-test-kitchen-salted-brown-butter-rice-krispie-treats/

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Shared on Meal Plan Monday on Southern Bite and The Weekend Potluck on The Country Cook!

Instant Pot Duo Crisp – My Review

April 13, 2020

The Instant Pot Duo Crisp is a pressure cooker and an air fryer in one. Is it worthy of the hype? What can it do? Would I buy it again? Here’s my honest review.

Instant Pot + Air Fryer

I haven’t made it much of a secret that I am obsessed with my Instant Pot. Well, Instant Pots – I have three! I have quite a few Instant Pot recipes on here, and I’ve been teaching Instant Pot classes at The Chattery for a few years now. I also have a pretty passionate love for air frying as well.

Not too long before Christmas, I noticed a new Instant Pot product – the Instant Pot Duo Crisp. The Duo Crisp was, for all intents and purposes, Instant Pot’s answer to the Ninja Foodi, a pressure cooker/air fryer combo that I’d looked into but ultimately decided to forego just because I did not need one more gadget in my tiny kitchen.

The Duo Crisp, though, was pretty tempting. I could get rid of an Instant Pot and my air fryer, actually freeing up a little bit of space in my kitchen. It didn’t exactly work out like that (more on that in a minute) but I was still sold. I didn’t talk myself into it before Christmas, but in January I caught a sale on the Duo Crisp on the Kohl’s website so I decided to take the leap.

What are the Parts of the Instant Pot Duo Crisp?

The first thing that you notice about the Duo Crisp (or, at least, the first thing that I noticed) is that the box is freaking huge. It’s twice the size of a regular Instant Pot box, and when you open it up you realize why: the Duo Crisp has more parts than a regular Instant Pot. Here are the parts of the Instant Pot Duo Crisp:

Instant Pot body
Inner pot
Pressure cooker lid (including the sealing ring, float valve, steam release handle, and anti-block shield)
Air fryer lid + base (you set the lid on the base when it is hot)
Air fryer basket
Dehydrating/broiling tray to add a second level to the air fryer basket
Condensation collector

How Big Is It?

Another reason that the box is so big is that, well, the Instant Pot is big. The Duo Crisp is an 8-quart Instant Pot, presumably to make it large enough to hold a decent-sized air fryer basket. My air fryer was a 5 1/2 quart air fryer, so I was okay with the size of the 8-quart Instant Pot.

I was concerned, however, that the large size of the 8-quart Instant Pot might be a little much for me. I typically recommend that attendees in my classes get a 6-quart Instant Pot, as, unless you have a very large family, the 6-quart should be plenty big enough to accommodate your needs.

There are only two of us in my house, so I definitely don’t need a gigantic Instant Pot. I worried that the 8-quart pot would be too large for my recipes, which were tested in a 6-quart pot. I needn’t have worried. I have not had any problems with recipes burning or not cooking correctly using the amounts or times that I tested in my original (6-quart) recipes.

What are the Settings on the Instant Pot Duo Crisp?

The Instant Pot Duo Crisp does not have as many settings as my Instant Pot Duo 7-in-1 or my Instant Pot Ultra, but that’s fine with me. Honestly, the only settings I use are: Pressure Cook, Sautè, Steam, and, on rare occasions, Slow Cook or Yogurt. The settings that are available are:

Setting	Default Temperature	Suggested Use	Which Lid?
Air Fry	400 degrees	Smaller foods: fresh or frozen fries, shrimp, frozen snacks, chicken tenders and smaller cuts of chicken.	Air Fryer
Roast	380 degrees	Larger cuts of meat: pork or beef roasts, lamb, whole chicken, potatoes	Air Fryer
Bake	365 degrees	Cakes, breads, pastries	Air Fryer
Broil	400 degrees	Melting cheese, browning tops of foods	Air Fryer + broil/ dehydrate tray
Dehydrate	125 degrees	Dehydrating fruits and vegetables, making jerky	Air Fryer + broil/ dehydrate tray
Pressure Cook and Steam	Lo Pressure	Fish and seafood, rice, soft vegetables	Pressure cook lid
Pressure Cook and Steam	Hi Pressure	Hard vegetables, chicken, meat, soups and stews	Pressure cook lid
Sautè	Lo	Simmer, reduce, thicken, caramelize	No lid
Sautè	Hi	Pan sear, stir-fry, sautè, brown	No lid
Slow Cook	Lo (comparable to low on a regular slow cooker, suitable for all-day cooking)	Soups, stews, roasts	Pressure cooker lid
Slow Cook	Hi (comparable to high on a regular slow cooker, suitable for quicker slow cooker – usually about 3-4 hours)	Appetizers, chicken, sauces	Pressure cooker lid
Sous Vide	133 degrees	Various dishes	Pressure cooker lid

What are the Pros and Cons of the Duo Crisp?

Pros

Cons

Eliminates need for separate Instant Pot and air fryer
Can use air fryer to brown/crisp foods pressure cooked in the Instant Pot
If you are familiar with using an Instant Pot and an air fryer, easy to use; easy to learn to use if you are not familiar
Several functions that allow multiple types of cooking (pressure cooking, steaming, slow cooking, sous vide, sauté, air fry, baking, roasting, dehydrating, broiling)
Much quicker to heat up than conventional oven
Air fry functions reduce time required for baked/roasted foods
Easy clean-up

Very large
Air fryer lid must be stored separately and therefore takes up additional space
When trying untested recipes using air fryer settings, must check the food frequently to avoid overcooking
Size/shape of air fryer basket may limit the size/shape of food that can be cooked in the air fryer
Doesn’t have the yogurt setting, which is the only setting from the popular Instant Pot Duo that cannot easily be replicated using the pressure cook setting

Would I Buy It Again?

I’m not going to lie, I haven’t tested the full capability of the Duo Crisp. I have used it for sautéing, pressure cooking, slow cooking, air frying, broiling, and baking. I have not yet used it for steaming, roasting, or dehydrating. It has worked perfectly in all of the applications for which I have used it, including baking banana bread in 3/4 of the time of the regular recipe. It doesn’t take up less space per se than my Instant Pot Duo and air fryer did, because of the separate air fryer lid, but I am okay with that. It has worked just as well as my traditional air fryer did for all air frying functions, including cooking bacon, making fries, and heating frozen snacks. Of course, the pressure cook settings are super-handy and I have not found any difference between how this 8-quart model cooks and how my 6-quart Instant Pot cooks. So, yes – I would definitely purchase the Instant Pot Duo Crisp again.

I could go on for days talking about how to use the Duo Crisp, but I won’t do that here. Instead, keep an eye out for recipes that include tutorials of how to use the different settings.

Note: Instant Pot also sells a stand-alone air fryer lid that converts 6-quart models to an air fryer. For more information, check out the listing on the Instant Pot website.

This post contains Amazon affiliate links. This means that if you click the link and make a purchase, I will make a small commission. This does not affect the cost to you.

Classic Deviled Eggs (Quick and Easy!)

July 1, 2019

These classic deviled eggs only have six ingredients that you probably have in your house right now. They are a perfect easy appetizer or side dish! All you need for this easy recipe is boiled eggs, mayonnaise, mustard, relish, salt, and pepper. You can use sour cream if you don’t like mayo! So easy and so good!

Deviled eggs are a classic side dish and appetizer, and they are so easy to make. Believe it or not, though, it’s only been in the last few years that I started eating them at all.I liked eggs, I liked boiled eggs, I just didn’t like deviled eggs. I don’t even know what my aversion to them in the past was.

To be honest, though, I don’t think I ever even tried them. I just decided one day, as a kid, that I didn’t like deviled eggs. And then one day, I decided that I was going to eat one and guess what? I decided that I liked them.

Classic Vs. Fancy

I like deviled eggs when they are fancied up, but truth be told, a classic deviled egg is all I need. And really, all you need for an easy deviled egg recipe is boiled eggs, mayonnaise, and salt and pepper. I add just a little mustard and some dill relish to mine. Super simple.

I make these classic deviled eggs most often to pack in lunches, but they are perfect for holiday potlucks or an easy snack or appetizer. There really couldn’t be an easier recipe to make, and I almost feel like I am cheating a little bit by calling this a “recipe”.

Five Tips for the Best Easy Deviled Eggs

For perfectly centered yolks, place a rubber band around the center of the egg carton and turn the carton on its side on the refrigerator for 24 hours. This will help the yolks to migrate to the center of the eggs. Thanks to Alton Brown for this tip!
When slicing the eggs in half, wipe your knife off with a paper towel after each egg. This will help the eggs to be less messy.
Mash the yolks thoroughly to avoid lumpy filling.
Use enough mayonnaise. Don’t think that you can reduce the amount of mayo to cut the fat and get the same results. For the filling to be creamy enough, you have to have enough mayo! If you don’t like mayonnaise, you can use sour cream instead.
Use a plastic storage bag or a piping bag (like you would use for piping cake icing) for piping the filling.

Mary

Yield: 12

Classic Deviled Eggs

15 minPrep Time:

15 minTotal Time:

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Ingredients

6 hard-boiled eggs, peeled and halved
2 tablespoons mayonnaise (or sour cream, if you don't like mayo)
1 teaspoon mustard (I used Creole mustard, but you can use whatever variety you prefer)
1 teaspoon dill pickle relish (optional)
salt and pepper, to taste
Paprika, optional

Instructions

Remove the yolks from the halved eggs. Use a fork to mash the yolks until no lumps remain.
Add the mayonnaise, mustard, relish, salt, and pepper to the mashed yolks and stir until well-combined. Check seasonings and adjust to taste.
Use a spoon to scoop the filling into a quart-sized storage bag. Cut a corner off of the bag and carefully pipe the filling into the eggs. You may have just a tiny bit of filling left.
Sprinkle the eggs with paprika if desired. Serve immediately or cover and chill for up to three days.

Notes

This recipe can be easily scaled up or down. You can leave out the relish or the mustard if you wish. If you do so, you may need to add a touch more mayonnaise to adjust the moisture levels.

https://chattavore.com/classic-deviled-eggs/