Lee White
I think I have mentioned that there are certain things I have never baked or cooked.
I have never made a soufflé, even though I do understand how to gently incorporate the whipped egg whites into the mixture. Could it be because I am afraid of failing? Doubt it. I have not just screwed up recipes once, but sometimes more than once. One of these days I will make a soufflé.
As I child, I was asked to at least try everything at least once; who knows, maybe you will love those garlicky, buttery snails. I did and I do adore then.
But I do not like grapefruit.
My parents loved grapefruit and, every day, my mother would cut one in half, horizontally, and, using a special serrated knife that was bent at an angle, cut each into its wedges. I don’t remember them adding any sugar. I tasted it once, when I was very young, and made a face.
This was the same “face” I made when my husband would say, “Try this beer, baby, I think you will like this one.” He knew I would not and did this only so I could make that “face” and laugh.
Maybe this week I will buy a grapefruit (friends says it should be the pink one), cut it into wedges, top with brown sugar and broil the fruit.
Maybe I will love it.
Or maybe I will forget this for another decade.
In the meantime, I had never tasted a rice crispy treat. But a friend, Dede Wilson, a cookbook author and magazine writer, recipe creator and, interestingly, a breeder and handler of champion bull terriers, included this recipe for her followers on Facebook.
And, for those have tricky tummies, she is the founder of FODMAP, a clinically-proven diet to help many who have IB (dedewilson.com).
In the recipe below (which is also lactose- and gluten-free), I have added both the melted milk and white chocolates.
No wonder everyone loves this quick dessert.
Low Fodmap Gluten-free Cappuccino Rice Crispy Treats
From Dede Wilson
Photo by Jade Wulfraat on Unsplash.
4 tablespoons butter pieces
6 cups mini marshmallows
2 tablespoons instant espresso powder
1 teaspoon cinnamon powder
6 cups rice cereal
2 or 3 ounces milk chocolate melted (optional)
1 ounce white chocolate, melted (optional)
In a 8- by 8-inch square pan, cover bottom and sides with plastic wrap.
Melt butter in a large pot on low heat. Add marshmallows on low heat, stirring frequently.
When three-quarters done, add powders and cinnamon and stir vigorously, until powders dissolve.
Remove from heat and using a spatula add the rice cereal.
Pour into prepared pan (allow to cool a little if too hot). You can use your fingers and palms to press the layer down so it is even.
Allow to set for about half an hour or hasten it by refrigerating.
Cut into layers.
About the author: Lee White has been writing about restaurants and cooking since 1976 and has been extensively published in the Worcester (Mass.) Magazine, The Day, Norwich Bulletin, and Hartford Courant. She currently writes Nibbles and a cooking column called A La Carte for LymeLine.com and the Shore Publishing and the Times newspapers, both of which are owned by The Day. She was a resident of Old Lyme for many years but now lives in Groton, Conn. Contact Lee at leeawhite@aol.com.
