With Pearyn just five months shy of turning four, she’s ridiculously into doing any and every thing mommy and daddy are doing.
It doesn’t matter if we’re shoveling the driveway, changing her brother’s diaper or scrubbing the kitchen floor with a toothbrush (we totally don’t do that), she absolutely has to be involved.
Since her brain is like a little sponge and she absorbs everything she’s learning right now, we’ve decided to start including her in as much as we can if we can make it a learning experience. So for the last month while we packed boxes and put together new furniture, she’s been helping her daddy tighten screws, measure lengths and make sure pictures are level.
And because we’re in the throes of Christmas and the super awesome baked goods it brings along with it, she’s been my little sous chef when it comes to all things breakfast, lunch, dinner and dessert. Luckily for her we’re elbow deep in dough, sugar and chocolate.
Today I decided to take something easy on. I wanted a dessert that would be simple to veganize, easy for Pearyn to contribute to and super Christmasy (yep, that’s a word, just made it up).
Enter the cornflake, mashmallowey Christmas wreath. If you’ve had a rice crispy treat, chances are you’ve experienced one of these little circles of joy. They’re cute and green and you use little cinnamon candies to add some red accents to the wreaths.
These were a hit with Pear Bear, they were quick to make, the vegan marshmallows worked perfectly in place and after sitting for about a half hour they were totally sticky-fied.
Vegan Christmas wreaths of Heaven
(Makes 28 two-inch wreaths)
Five cups cornflake cereal
1 bag vegan marshmallows (I use Dandies, they’re available at our health food store, the big ones worked fine!)
1 tsp vanilla extract
1/2 cup vegan white chocolate chips (just for some flavor)
4-5 drops green food coloring (we buy a locally made brand at the health food store)
1/3 cup vegan butter (we use Earth Balance!)
Optional: Red, vegan cinnamon-flavored candies
In a large pot, melt the butter on medium heat. Add the marshmallows (I cut them into fourths with kitchen sheers to make sure they’d melt easily), stirring until they melt into a buttery, creamy fluff.
Add food coloring and vanilla extract. When it’s all smooth, stir in the cornflakes. Add the vegan white chocolate chips in the last minute and stir together.
Spread a piece of parchment paper out on a flat surface and using a spoon or just your hands (keep a bowl of water nearby or you’ll get sticky!), make two-inch circles. Top with red, vegan candies. Let them sit for at least 30 minutes before taste testing. Keep them in an air-tight container for the next three days!
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