Not Too Much Sugar and Spice

Moderation and restraint are not my strengths. If you take me shopping, I’ll talk you into extravagant purchases. If you keep drinking all your prosecco, I’ll keep refilling your glass. I’m what you might call an enabler.

Today I was entrusted with the awesome responsibility of contributing not-too-over-the-top treats to the primary school Halloween luncheon. I agreed, even though over-the-top is what I do best. My first priority as a mother is to show up at school with sweets when asked. I consider it to be one of the most important aspects of my job description, which is unfortunate because sweets are frowned upon at this school.

There is apparently a shadowy cabal of judgy parents who aren’t as much fun as I am.

I was told there were complaints in previous years about some over-the-top cupcakes, and I am 100% sure that I was the contributor of the cupcakes in question. As mom-in-charge of this year’s luncheon, I wasn’t about to let on that I was a top offender in years past.┬áLast year parents weren’t invited to contribute treats at all, probably because of my 2015 pretzel skeleton cupcake transgression, but I was not about to bring it up. Now that I’ve been given a second chance, I’m sure as hell not going to ruin it for everyone again.

Did parents really complain about these adorable cupcakes?

The treats are supposed to be nut- and gluten-free, too. I thought Rice Krispy treats would be a good place to start, but I wanted to make them just a little bit healthier using the natural sweetness of dates. I experimented with reducing the marshmallow content of Rice Krispy Treats and replacing them with date caramel. They were a big hit with my husband, the babysitter, and 2/3 of my children (and the one who didn’t like them doesn’t like anything, including Oreos, so her opinion isn’t an indicator). I love dates and make desserts with them a lot. My kids call them “nature’s candy.”

Date Caramel Rice Krispy Treats:

  • 2 cups pitted Medjool dates
  • 2 Tbsps. Sunbutter
  • 2 Tbsps. milk (or more, for consistency)
  • pinch salt
  • 2 cups marshmallows
  • 1 stick of butter, halved
  • 5 cups Rice Krispies

1). Blend dates, Sunbutter, milk, and salt in a food processor.

2). Melt marshmallows with 1/2 stick butter. Add to date mixture and process until smooth.

3). Melt the remaining 1/2 stick of butter in a large pot and transfer date mixture. Stir until smooth and add Rice Krispies. Stir and transfer to 9×12 pan. Cool and enjoy!

I’m also supposed to decorate the tables without going too over-the-top, which is a problem. I can restrain myself on the sugar, but over-the-top holiday decor is my speciality, so, yes, I will be taking the table decor to a ridiculous extreme. I can’t help myself. Let the judgy parents judge away…I am who I am.

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