How is it already near the end of July?! This summer is flying by and that might partially be because it was exactly one month ago that we were moving our furniture and boxes out of our Harlem apartment and loading it onto the moving truck. It feels like a lifetime ago.
This week has been crazy because it's been filled with job searching, some freelance things on the side (exciting stuff!!), and apartment hunting. For whatever reason I had hoped that finding an apartment with all of the things on our list would be relatively easy compared to apartment hunting in NYC, but it really hasn't been that simple. I just need an apartment with tons of natural light, updated appliances, no-carpet, nice amenities, in our price range, and in a good location! How hard is it to ask for?
But besides the boring stuff, yesterday we did stand-up paddle boarding for one of my best friend, Sarah's, birthday!! It was so much fun and if you haven't done it before you need to go before summer is over. I felt like a river goddess gliding down the water with my hair in the wind. And even though it was illegal to swim in the river (lame!), if you take a quick dip in by "falling off" no one will know!
You may be wondering, "Didn't she just post a recipe with miso in it?". Yes, I did! But I can't help myself. After making something savory with it via the potato salad my mind instantly starting thinking of ideas to incorporate it into something sweet. After some quick research I learned that it can be mixed into caramel and will taste pretty good. The saltiness from the miso and the sweetness of the caramel just compliment each other perfectly. Rice krispie treats are such an underrated dessert and I love how I didn't have to turn on the oven for this. Because right now, Texas is simply too hot for that!
Miso Caramel Rice Krispie Treats
6 cups crispy rice cereal
4 tbl. butter, sliced
1/4 cup brown sugar
1/4 cup white sugar
1/4 cup heavy whipping cream
2 tbl. miso
2 tbl. water
1 10.5-ounce bag of marshmallows
1 tsp. sea salt
Grease an 8"x8" square pan with nonstick spray or line with parchment paper. Set aside.
In a medium saucepan over medium-high heat, melt butter. Once melted, stir in sugar, heavy cream, miso, and water. Stir to combine then add in the marshmallows. Continue stirring frequently for 6-8 minutes, or until mixture becomes thick and syrupy and resembles caramel. Reserve a small portion (2-3 tablespoons) of the miso caramel mixture for topping the rice krispies later.
In a large bowl, combine rice krispies cereal and miso caramel mixture. Stir until thoroughly combined with a large spoon. Pour into prepared pan, and press down firmly with hands.
Top with the reserved miso caramel, and sprinkle with sea salt. Let cool completely, about 4-5 hours. Slice into squares and serve!