I have a memory, from Kindergarten I believe, of making Rice Krispie treats dyed orange and shaped like pumpkins to bring into school for Halloween. We made jack-o-lantern faces on them with candy corn. But mainly I remember it being a lot, being a mess, and how impossible it was to get the candy corn to stay in place. Or maybe I was the mess who wouldn’t stay in place — my mother’s memory is probably more reliable than mine here.
Our work Halloween party is today, a day after Halloween since parties are disruptive and Fridays are better days to disrupt (plus three-quarters of the company works from home on Thursdays). Last year I really went all out and decorated my office in a World War II S.H.I.E.L.D HQ theme to match my Captain America costume. This year I had more real work to do, but at the end of the day yesterday I harnessed some excess energy and went to the grocery store, intent on bringing in something for the dessert potluck.
And wha-la, Pumpkin Rice Krispie Treats:
Overall these were a lot easier and a lot less messy than I remember (and I have made them once or twice as an adult). I did mini-versions so they are more bite-sized pumpkins and used pretzel sticks for the stem and a little green icing for the pumpkin leaves. Plus orange food dye in the marshmallow. No jack-o-lanterns this year, so this is less spooky-Halloween Vibe and more Fall Aesthetic.
But hey, I’m contributing. And because I cook/bake so little, every time I do feels like an accomplishment. Enough to blog about anyway.
With Love,
Natalie