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Sweet Holiday Treats

Sweet Tea Shakespeare is always evolving as we welcome new people and the talents they bring. Some people bring more than just their talent, though; one of our newest wrights, Gabe Terry, brought us Brian. And Brian brought us treats.

It all began when Gabe arrived at Romeo and JuliLIT rehearsal with a container full of snickerdoodle Rice Krispies treats. Gabe gave all the credit to his husband Brian, and Brian soon began an unrelenting effort to produce even more delicious cookies, bars, and cereal treats for the actors to enjoy during rehearsal. As we prepare Behold and Antony and Cleopatra for audiences, Brian continues to prepare his confections, and we are so grateful that he does.

Brian has kindly agreed to share the recipes for two of his greatest hits: Mexican hot chocolate cookies and the snickerdoodle Rice Krispies treats that started it all.

If you’re in the mood for something sweet, join us for music and, yes, delicious treats at Behold: A Folk Christmas Cantata on December 8 and 9 at Holy Trinity Episcopal Church.

Mexican Hot Chocolate Cookies
(adapted from laurenconrad.com)

Ingredients:

1 cup sugar
½ cup vegetable oil
2 eggs
1 tbsp. vanilla extract
¾ cup flour
¾ cup cocoa powder
2 tsp. ground cinnamon
½ tsp. ground cayenne pepper
1 tsp. baking soda
1 cup chocolate chips

Instructions:

  • Preheat oven to 350 degrees.
  • Line a baking sheet with parchment paper.
  • In a large bowl, add sugar and oil and whisk until combined. Whisk in eggs and vanilla extract until thoroughly combined
  • In a separate bowl, whisk all of the dry ingredients together.
  • Add the dry ingredients to the wet ingredients and mix with a spatula just until combined. Add the chocolate chips and mix until distributed evenly.
  • Scoop out cookies onto parchment lined cookie sheet, about 1.5″ apart from one another.
  • Refrigerate for 10 to 15 minutes.
  • Push cookies down a little with the palm of your hand so that they are more flat than dome shaped.
  • Bake in preheated oven for about 8 minutes, until the edges are set and the center looks done.

Snickerdoodle Rice Krispies Treats

(adapted from CookiesAndCups.com)

INGREDIENTS
  • 5 tablespoons butter
  • 10 cups mini marshmallows, divided
  • 1 teaspoon vanilla
  • ½ teaspoon kosher salt
  • 1 teaspoon ground cinnamon
  • 6 cups Rice Krispie cereal
Topping
  • ¼ teaspoon ground cinnamon
  • 2 tablespoons granulated sugar
INSTRUCTIONS
  • Line a 9×9 pan with aluminum foil and coat lightly with nonstick spray.
  • Melt butter. Once it’s melted, continue to cook the butter until it boils and begins to brown, stirring constantly. Once the butter is light brown, add 8 cups of the marshmallows, stirring constantly until melted. Remove from heat and stir in the vanilla, salt and cinnamon. Immediately stir in the cereal until coated evenly in the marshmallow mixture.
  • Stir in the remaining 2 cups of mini marshmallows.
  • Pour the mixture into the prepared pan and press evenly. Sprinkle with topping.
Topping
  • Mix together the sugar and cinnamon and sprinkle onto the krispie treats evenly.
  • Cool completely and cut into bars.

Jen Czechowski

Master of Market at Sweet Tea Shakespeare