Thursday, April 25, 2013

Spring Fling, Day 4: Krispy Pinwheels

This week, I'm doing something I've never done before! Woo! From April 22nd to April 26th, Julie of Natural and Free and I are hosting a Spring Fling via a great little link-up party! Link up anything spring-- recipes, crafts, gardening, spring pictures... If it's spring-related, we want it (just no giveaways or other link-up parties, please)!

On April 27th, we will each feature our top three favorites! There is no limit to how many posts you can link-up, so feel free to bring on the Spring fever with your amazing posts! We can't wait to check them out!

This week, I'm going to be posting a lemon-flavored recipe a day. I don't know about you, but nothing says "Spring" like lemon! On Monday, I shared a recipe for to-die-for Lemon Creme Oatmeal Bars. Tuesday brought a Lemon Pepper Roasted Walnuts recipe. Yesterday was a recipe for Low-Cal Lemon Cornbread Cookies.Today, are Krispy Pinwheels!


My friend and co-worker, Fitz, asked me to make these after a faculty meeting one day. She showed me the picture on Pinterest-- it was just Rice Krispy treats and icing! Here's how you do it!

(Note: When I made these, I dyed them blue... Use whatever food coloring you want to dye the icing into a pretty spring pastel!)
You'll Need:
  • Rice Krispy treat mixture that is still warm and pliable (If you need a recipe, here's the original!) 
  • A can of vanilla or cream cheese frosting
  • 1/2 teaspoon of lemon extract
Directions:
  1. Press the treat mixture evenly into a jelly roll pan. (Use a rubber spatula or a plastic snack bag over your hand to minimize the stickiness.) 
  2. Mix the extract into the can of icing and spread icing evenly across treats.  
  3. From one end, roll sheet tightly without breaking the sheet. 
  4. If icing is a little soupy, refrigerate for 5-10 minutes.
  5. Cut in 1/2-1 inch slices. Refrigerate until serving. Before serving, let sit until room temperature.
     



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