Breezes and picnic blankets and pulling weeds. The kitchen isn’t as lived in and the oven stays mostly off (I do miss her dearly!). This has been the last month, lingering longer in the places unseen by many but me.
I’m in a season of savoring. The torrent of blessings and transition has produced a sweetness right now that I don’t want to miss. It’s summertime but spring in my heart. Flowers are blooming that won’t last long and I want to swallow their beauty.
Slowing down usually means putting my phone down. It’s disturbing how much harder that is to do, how much discipline it takes and how quickly I fail, but I’m asking the Lord to help me see, truly see and not just glance at life this summer. I don’t want to miss the moments I’m meant to be savoring. So I’ll be more absent here for the next few months. I pray you too can find some wide open space this summer for your souls…wherever you are He is too…look for Him. He is all the space our hearts need and more.
And on the off chance your in a season where simplicity in the kitchen is key, this month’s bundt is for you!
Brown Butter Rice Crispy Bundt
6-8 cups rice crisp cereal
1 (16oz) package or mini marshmallows + 1 cup reserved for mixing in later (optional)
1 cup butter (2 sticks)
1 teaspoon kosher salt
Grease a 10-inch bundt pan with soft butter, taking extra care to cover all the nooks and crannies of your pan.
Next, melt the butter over medium heat in a large Dutch oven or large pot until totally melted and browned. Watch your butter closely as it’s easy for your butter to turn from dark brown to burned. I stir mine with a spatula and don’t leave it til it’s perfectly golden and smells carmel-y and nutty.
Turn heat down to low and add your marshmallows and salt to your melted browned butter and stir until melted and all the butter will be incorporated. (Watch to keep the heat low here so you don’t scorch the mixture, you may have to take it off the burner from time to time if it’s getting too hot). It will take a few minutes to all melt and incorporate smoothly, just keep stirring!
Next add in your rice cereal to the marshmallow mixture, gradually until everything is coated and the mixture comes together. Add in the extra 1 cup of mallows until combined. I add more cereal gradually so it doesn’t get overly dry! Once you’ve reached your desired consistency, press mixture into the greased bundt pan working to gently pack it into the mold until evenly distributed. Allow to cool before inverting onto a plate to serve! Garnishing this easy little “cake” with sprinkles is optional but highly more fun!
