Today, I’ve got another rice krispie recipe for you and an apology.
About a month ago, I published a post for Cheese Rice Krispie Balls. It was a recipe from my Grandma’s recipe box. The recipe intrigued me and I really wanted to try it. I made them. They were really dry. Which I did say in the post, but they really weren’t that great. I didn’t say that in the post. I have felt bad about posting that recipe and not being fully honest with you that they weren’t very good. Then I felt worse as many of you commented that you thought they looked interesting. I was worried you would actually make them, then you would either think I am a horrible cook or have really weird taste/no palette.
Today, I apologize for putting a recipe out there that wasn’t good and not telling you. I will not ever do that again…my conscious wasn’t too happy about it. At the time, I just was thinking about making sure I had a post, but if I am going to stay true to one of my goals with my blog, which is to keep things real, I have to either not post when I have a flop or tell you all about my complete fail. Either is fine to me and yet it is hard to do in reality because I am a numbers nerd and I think, “Who is going to want to read a post about a recipe flop?” “My numbers are going to totally drop,” etc., etc. What I can promise you today, is that I won’t make this mistake again. I will only post items, recipes, crafts, games, etc. that we enjoy or I will tell you that is was a total flop.
To make up for my mistake and because I really thought this Cheese Rice Krispie savory combo had some merit, I tinkered with the recipe and came up with something that is super yummy and super addictive. So, today I have the REAL and yummy recipe for you. Just don’t say I didn’t warn you that they are addictive and easy to pop a few in your mouth!
I have a printable version of the recipe for you at the bottom of the post.
Once you have mixed up your dough. Use a teaspoon to measure out the correct amount of dough, one teaspoon per wafer. Form a ball with the dough then press it flat with a fork or your fingers.
Don’t they just look yummy! To modify this recipe, I used salted butter at room temperature and whipped it on high for 2 minutes. I added the shredded cheddar cheese and whipped it into the butter, allowing the paddle to break up the cheese into smaller bits.
The problem with the first batch was that they were too dry with not quite enough flavor. I kept the butter and cheese amounts the same but reduced the flour and rice krispie amounts. I also used an unbleached white flour rather than the white whole wheat flour I had used last time.
Finally, I used a much smaller amount of dough for each wafer. The results were fantastic! Light, crispy, crunchy and delicious. Everyone in my family likes them and everyone eats them. I find them to be addictive. I can’t seem to just eat 1 or even 2.
You can print your copy here or view nutritional information .
I hope you will try this recipe and that you enjoy it. I also hope that you accept my apology for putting a recipe out there that stunk and not being honest with you about it. It won’t happen again!
Have you had totally recipe fails? Have you ever reworked a recipe to make it better? I’d love to hear your fails and successes.
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