Just in time for hol­i­day treat sea­son, we caught up with Jes­sica Siskin, the food artist bet­ter known as @mis­ter_krisp.

Allrecipes - - Contents -

The art of crispy rice ce­real treats from @mis­ter_krisp.

Jes­sica Siskin doesn’t har­bor any il­lu­sions about her cook­ing skills. “The only thing I know how to cook,” she says, “is scram­bled eggs.” The New York writer and food artist is, how­ever, some­thing of a vir­tu­oso when it comes to her fa­vorite medium: crispy rice ce­real treats.

Fruit, meno­rahs, wed­ding cakes. Cheese­burg­ers, tacos, ice cream cones. Even a replica of Van Gogh’s Starry Night. You name it, and Jes­sica has prob­a­bly crafted it out of marsh­mal­lows and ce­real and posted it on In­sta­gram as @mis­ter_krisp.

To in­spire you to cre­ate your own no-bake ce­real cre­ations, here’s a base recipe and some fes­tive ex­am­ples from Jes­sica’s Treat Your­self! cook­book, plus tips from the mas­ter her­self.


For ev­ery 1 cup of crispy rice ce­real you use, you need ⅔ to ¾ cup mini marsh­mal­lows and ½ Tbsp. but­ter. For a large batch, that works out to 12 cups ce­real, 8 cups mini marsh­mal­lows, and 6 Tbsp. but­ter. The amount of food col­or­ing you need will vary with the size of the batch and the type of col­or­ing you use. I use Amer­iColor Soft

Gel Paste or McCormick Food Color, and typ­i­cally need

1 to 2 drops per cup of ce­real.

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