The other night I really, really wanted something sweet but everything we had was either chocolate (blah) or had gluten in it. I searched my cupboards in vain hoping to find something ready made.  At one point I even considered just eating the different cake sprinkles that have been residing in the cupboard since my son's 11th birthday (he's almost 14 if that gives you a clue how long they have been in there). 
Now being gluten free, I always have a box of Rice crispy's or Crispy Rice.  You can crush them up and use them for toppings or crusts on fish and pork chops or as a filler in meatloaf.  They also can just be eaten with milk and fruit, hey sometimes you just want something plain.  Mini marshmallows are another staple in my cupboard but I'm not sure why.  They just always  seem to be there.  Sometimes I remember buying them and other times I think the Marshmallow Fairy brings them when you are out. I'm mean I appreciate that he brings them, I just don't know why he brings them.  This time though, I was thrilled that he had once again graced the cupboard with a bag. Now it has been hotter then Hades at our house so the mellows were already a bit melted but really who cares.  They were just going into the microwave to be zapped and eaten.  My belly certainly was not going to care.  This recipe is easy, easy, easy.  It probably takes longer to get the ingredients together then it does to make it.  You only zap it for 30 seconds.  If making a bit more then I have here, still start with the 30 seconds and then check, mix and zap for 10 seconds.
Serves 1

1/3 cup Marshmallows
2/3 cup GF or regular Crispy Rice cereal
1/2 tsp butter or margarine

1 cup

This is the easiest quickest dessert you will make:

Generously grease the mug with the butter/margarine.  Any left over just dollop it into the bottom of the mug.
Add 1/2 the marshmallows
Add all the cereal
Add the other 1/2 marshmallows
Microwave for 30 seconds.  Generously butter/margarine a fork or spoon.  Mix, keep mixing until all the cereal is coated. 
You can leave it in the mug and eat or turn it out onto wax paper.
Caution, it will be hot!!

You can make more just keep the ratios the same, including the butter.

I hope you enjoyed this recipe.  If you did, leave a comment below.  I also have a YouTube channel where I feature many of my recipes.  If you would like to check it out, click on this link:  Bristlee One

Thank you for stopping by and remember, enjoy life.
It's the one you have,
Adding strawberries to my dessert made me think it was healthy.
Nutrition information calculated at
I've said it before and I'm gonna say it again, I love lemons.  However, being gluten free I can't find nor have I been able to make a good replacement for a lemon bar.  I miss their oooey gooey lemony wonderfulness with that slight crust on the top and the flakey bottom crust.  Sigh.  Many people have said they have a great replacement and then I try them and the bottom crust is all thick and gooey (and not in a good way).  I'm not knocking on yours if you have found one that you like.  I just miss the ones that I used to make.  The bottom crust was thin, flakey and was really just a carrier for the center lemony goodness.  It had a top that had that slight crunch to it.  Oh how I miss them.  I have made these "muffins" that have that gooey goodness and a very lemony taste.  I will, I will make a lemon bar that reminds me of what I left behind but in the mean time, these I will eat at the drop of a pin.  In fact, you don't even have to drop the pin, just leave me alone with them for five seconds.  In fact, you don't even have to leave me alone with them.  You can stand there while I devour them.  I'll try to leave you one but there are no guarantees.  

A little heads up here.  These are much better I believe made in the small bite size muffin tins.  The larger ones for me just are too sweet.  You can make them in the regular size muffin tins, just cook them until the sides show a deep golden brown.  Leave them in the muffin pan for at least 5 minutes.  The center will depress just a bit.  If they are not cooked long enough, once you take them out they may sag a bit but will be cooked all the way through.  The other item to note, I usually use King Arthur GF Flour and the insides come out all soft and gooey.  I then tried them with the new Pillsberry GF Flour that has pea fiber, while they still were good, the pea fiber caused them to be denser.  Each type of flour will gluten free flour makes any baking a new experience as the content of GF flours widely vary.  Experiment, it's the name of the game and oh so much fun.

Makes 12 standard size or 24 small 


3 eggs
1/4 cup Sugar
1 jar Lemon Curd
6 TBSP AP Gluten Free Flour
1/2 tsp Cornstarch
1/3 cup Fresh Lemon Juice

Butter for greasing the tins
Powdered sugar for dusting

By hand, hand mixer or stand mixer:

Add eggs and beat
Add Sugar and beat
Add Lemon Curd and beat
Mix flour and cornstarch together and add to mixing bowl
Slowly pour in lemon juice
Mix on medium for 5 minutes
Let rest 5 minutes

Use butter to grease your baking tins
Spoon or pour in about 2/3 rd full or just below the rim

Cook 350 degrees F for 23-25 minutes for standard size muffin tin or 11-15 minutes for small muffin (bite size) tins. For full size make sure the edges are a deep golden brown, for the smaller version also a golden brown.  Let rest in the pan for 5 minutes before turning them out.

These small wonders create their own "crust" because of the flour added.  I have not tried these in a tart pan as it may just squish out all over the place.

When cooled and right before serving, dust with powered sugar.

This is one of the full sized No bar lemon bars, the edges have a deep golden brown appearance.
These are the bite size, the ones on the left are the golden brown, the ones on the right, cooked just a bit too long though they were still delish!
I hope you enjoyed this recipe.  If you did, leave a comment below.  I also have a YouTube channel where I feature many of my recipes.  If you would like to check it out, click on this link:  Bristlee One

Thank you for stopping by and remember, enjoy life.
It's the one you have,