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This past weekend was the first of football season, and–I can’t believe I’m about to type this–I am so excited for its arrival. In the past few years, I have increasingly looked forward to doing just about nothing on Sundays. These days give me an opportunity to cook (and usually drink) all day; it is on this day I experiment with new dishes, or test popular ones I’ve made in seasons past.

One of these recipes is Rice Krispies Treats. I usually keep them traditional, but top them with a spiced chocolate ganache for something a bit more refined. To kickoff the season, this time I stirred in speculoos spread–a flavor that hints at the impending end of summer and transition to the cooler months. So as I prepare to say goodbye to tomatoes, mai tais, and the faint tan I actually achieved this year, I seek solace in Football Sundays.

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Makes 12-15 pieces

4 Tbsp butter
1 10-oz bag mini marshmallows
2/3 speculoos spread
pinch kosher salt
6 cups Rice Krispies or puffed rice cereal
3 Tbsp millet, toasted

1. In a large pot, melt butter and add marshmallows.
2. Once marshmallows are melted, stir in speculoos spread and salt.
3. Add cereal and millet and stir until evenly coated with speculoos mixture.
4. Pour into a 13 x 9 x 2-inch greased pan and press down evenly.
5. Let sit for at least 2 hours before cutting.

Notes: Of course this is delicious–they’re Rice Krispies Treats, for crying out loud. Speculoos was subtle but prominent enough to make them special. Next time: more millet!

Yesterday was dedicated to making sweets. And watching football and drinking beer. But mainly making sweets.

Breakfast was simple yet elegant–crepes with blueberry compote. I handed this dainty breakfast to my six-foot, bearded, mid-western S.S., who gobbled it down in mere seconds. I tried to be a bit more refined about it but failed miserably, and the whole thing was gone in less than two minutes.

I used this recipe for the crepes. The compote was easy to prepare and took no time at all: in a small saucepan over low heat, combine blueberries (I used frozen, but fresh is preferred when in season), sugar, the zest and juice of a lemon, and a small pinch of salt. Cook until the blueberries just begin to break down.

Spoon the warm compote generously over crepes (or waffles or pancakes or, hell, even ice cream).