Hellooooooo! I am sorry it’s been so long since my last post. Once again, work has been NUTSO. I am SO excited for Thanksgiving aren’t you all?? I hope everyone has an awesome time shoving their faces with delicious food and enjoys the time with family!
Since Jake and I have lived together here in LA, my parents come to us because apparently Jake makes one of the best turkeys they have ever had. I scored a keeper didn’t I?! So once again my parents are flying down tomorrow and staying through Saturday night — wahoo! In addition, Jake’s parents and two younger siblings are in town and we are all getting together at their family beach house in Newport Beach to celebrate Thanksgiving together. SO stoked.
I am totally bringing my camera along to photograph the things I am contributing to the meal so I can share them with you, but who knows if I will actually get the chance before people gobble it up! I’ll do my best, and if not, I will remake them later for a post!
I am making homemade wheat rolls, a light pumpkin cheesecake with a walnut streusel, and a crustless spinach pie! To come soon to Callie Cooks I hope!!
Now, onto today’s post! I was recently at the grocery store when I stumbled across Jet-Puffed Pumpkin Spice Marshmallows. WHAT!? So good! Oh, wait, back up a couple weeks real fast. I had seen a bunch of pumpkin spice rice krispy treat recipes popping up on my addiction websites such as FoodGawker & Tastespotting, and my best friend down in San Diego loves rice krispies and pumpkin. We went to visit her for Halloween, so I thought I’d be a cool friend and make her some. UM FAIL. If you actually use pumpkin in with your marshmallows it turns out too liquidy and it makes everything soggy. NASTY. I won’t name which blog I got that recipe off of… maybe I did something wrong! Who knows… Anyway, we threw those out and I continued on my merry way forgetting about pumpkin rice krispies… that is until I found these beauties below — pumpkin spiced marshmallows!
This recipe is SUPER easy and yes, still low calorie enough to enjoy! All you really need to do is ditch the real butter and use a light butter — our favorite is Brummel & Brown — and wah-la, guilt-free pumpkin goodies! Thank youuuuuu Jet-Puffed!
STOCK UP on these marshmallows — hopefully you can find them too! And make these STAT!
Check back next week for more pumpkin and thanksgiving recipes! Have a great Thanksgiving!!
Callie Cooks Simple ‘n Pumpkin Spiced Rice Krispy Treats
1 bar: 128 calories, 1.5g fat, 138mg sodium, 26.5g carbs, 0g fiber, 13g sugars, 0.5g protein
Makes 12 bars
2 tbsp. light butter (such as Brummel & Brown)
One 8oz. bag Jet-Puffed Pumpkin Spice Marshmallows
Dash pumpkin pie spice
5 cups crispy rice cereal
2 tbsp. rainbow sprinkles (seasonal if possible!)
Melt butter on medium-low heat in a large pot on the stove. Once melted, add marshmallows, cinnamon, and pumpkin pie spice. Cook and stir until completely melted, about 5 – 7 minutes.
Remove from heat and fold in cereal.
Transfer rice krispy mixture to an 11×7 inch baking pan lined with wax paper. Smooth out the top with a spatula that has been sprayed with nonstick spray. (This prevents sticking!) Top evenly with sprinkles. Cover and let set at least one hour.
Cut into 12 squares and EAT!