We are no stranger haters to crispy treats here. We will polish off a pan before dinner and another one afterward — it’s just how we roll. They manage to satisfy both my husband and me — perhaps two of the farthest people on the sliding sweet scale. With a yearly birthday cake like this one (you’ll need a gallon of milk at the ready for downing purposes after your first sliver), it’s pretty much a dead give away that my husband has the sweet tooth of a marshmallow peep stuffed with gumdrops injected with pixy stix all coated in a caramel chocolate turtle shell with pop rocks sprinkled on top. I joke not. Me? I forgo the pies, and pass on normal portions of cake. I like the salty. I much rather eat salt and vinegar chips over a spongy red velvet cream cheese tower. My pitfall, however, is ice cream. It’s all perfect. It is all suited for my mouth. My next pitfall: crispy treats. It’s no wonder the discovery of brown butter crispy treats that were salted was like discovering the best way to blow my mind.

Our lucky streak with those crispy treats didn’t stop there. In fact the next year I tried peanut butter crispy treats. They had a caramel candy coated crispy layer topped with a thick, slightly salty chocolate peanut butter layer, and if that wasn’t enough, a layer of pure chocolate ganache was smoothed out on top. But these, these peanut butter and brown butter crispy treats are the perfect blend, the insanely correct meld, the impeccably ridiculously awesome mesh of the former two treats in one (minus the chocolate, though frankly, I think a thin slip of ganache on top would be wonderful). It has the salty peanut butter and the nutty brown butter mixed together with some overly puffy marshmallows that come together to smother crispy cereal until it all becomes intoxicated with everything I love in life. After this guy, of course.

And now for the elephant: Yes, the red spoon looks different, but hopefully you will join our opinion that it is for the better. We’ve renamed things, added others, and tried to tidy things up and make them cleaner. I’ll spare you the tour, as I’m yawning myself at how boring that sounds, but the basics are as follows:

• Our produce, how-to and tip sections are under the Harvest, Master and Cultivate tabs.
• We added a baby food section. You can find our latest mushy goo recipes under the Nourish tab.
• We’ve added a quick drop down link to conversions under each recipe and our new comment guidelines above the comment section. Click to expand and/or collapse.
• The recipe index is now under the Feast tab, and soon there will be a picture-based topical index under the Etc… tab. Please let us know if there is a certain topic you would like us to include.
• We’ve updated our FAQ to include what camera equipment we use, the difference between all our subscription options (full-feed vs. sub-site specific) and tell you how to email a post to your friend now that the email link under each post as disappeared as well as other cool and important things.

Most of all, we’ve tried to make things easier for you, making sure things are clearly marked, easily accessible, and overall simple. We hope you enjoy the changes as we’ve had a lot of fun making them happen.

One Year Ago: Steak Sandwiches and Strawberry Rhubarb Upside Down Cake

Two Years Ago: Barley, Corn, and Hericot Vert Salad with Goat Cheese, Strawberry and Lemon Cream Trifle, and Balsamic Tomato Bruschetta

Peanut Butter and Brown Butter Crispy Treats
Adapted from Joy the Baker Cookbook

Makes 16 2-inch squares

8 tablespoons (1 stick) unsalted butter, plus more for pan
1 cup peanut butter
1 teaspoon kosher salt
10-ounces marshmallows
7 cups crispy rice cereal

Butter a 8×8-inch square baking pan and set aside.

In a large sauce pan cook butter over medium heat until melted and begins to brown. As butter is cooking, use a whisk to scrape up any browned bits off the bottom of the pan. After your butter is browned, add the peanut butter, salt and marshmallows and reduce the heat to low. Stir mixture until smooth and the browned bits are speckled throughout the batter. Remove pan from heat and quickly fold in cereal making sure it all gets coated and smothered in the peanut butter marshmallow brown butter batter.

Pour mixture into prepared pan. Using a piece of parchment paper press mixture into the corners and the bottom of the pan, spreading it out into an even layer. Set aside and let cool for 30 minutes, then cut into squares and serve.