Recently, I was trying to figure out what dessert to bring to a Lunar New Year party. More specifically, I was trying to figure out what dessert to bring that was not red bean cream puffs, because I didn’t want to go to the trouble of making the craquelin topping and I still needed something bite-sized and tasty. I was going through my old recipes when I came across my post about honey-cornflake crunchies and it occurred to me that they might make a neat base for a different kind of dessert combining honey with some other flavor components.
I decided to flavor my filling with cardamom, since it’s often paired with honey. I’d originally planned to make a simple stabilized whipped cream filling, but concluded that it would be too light in comparison to the crunchy base and opted instead to give it a richer mouthfeel by combining two concepts– stabilized whipped cream and cooked-flour frosting. Both involve beating a thickened pudding-like mixture into the dairy– it’s just that the frosting uses butter instead of liquid cream. My experimental recipe worked beautifully, and I’ll definitely be using it in the future.
Of course, once I’d settled on cream-filled tartlets, I felt that they needed something more, for texture, and flavor. After a false start (persimmons apparently just went out of season, boo!) I settled on pears and pistachios, both classic pairings with cardamom.
I was recently faced with an emergency– I needed to make something sweet and decadent for a work gathering, and I basically had an hour to make it. Talk about short notice! (well, it wasn’t really that short– I’d known the night before I needed to make something and then completely forgot until I woke up the next morning) I took a quick survey of my pantry ingredients and was inspired by the Honey Cornflake Crunchies I’d made earlier, along with a jar of Nutella on the shelf.
For a starting point I googled “nutella cornflake cookies” and found a recipe for a no-bake candy involving just three ingredients– cornflakes, Nutella, and chocolate. How could I go wrong with those? I fiddled with the recipe a bit, doubling it. substituting dark chocolate for milk chocolate (I always have dark chocolate on hand) and adding more cornflakes for texture, but it really couldn’t be easier. And the results?
Taking a break from sewing for a while, here’s something sweet!
After I made my Faux Fried Ice Cream Cake I had a decent amount of extra cornflake topping, which I regularly used to make “fried ice cream” on its own by topping vanilla ice cream with the cornflakes and a drizzle of honey. I kept the extra topping in a ziploc bag in the freezer, and when I ran out of vanilla ice cream I just started crunching it by the handful for a treat. Something about the crunchy, buttery, sweet mouthful made it supremely snackable, and I wanted to figure out a format I could use to make an easier-to-eat version.
Imagine my joy when I came across multiple recipes for honey cornflake cookies, which basically sounded like the perfect way to interpret this flavor/texture combination. They couldn’t be easier– only a few ingredients and minimal preparation. I even let my preschooler do the majority of the work, and she loved it! (now, if only I can teach her how to temper chocolate)
These turned out cute, crunchy, and reasonably good. Not “oh my god make these right now” good, but if you’re looking for something simple to make with your kids that won’t overload them with sugar or fat, these would work. Bonus– nut free, egg-free, and they’re made of cereal so you can bill them as “healthy treats” if you bring them to school for a party or something.
I love rice krispie treats. Just love them. There’s something about the nice firm chew when you first bite into them that makes them addictively delicious. But I rarely make them, mostly because I get distracted by other, more exotic recipes. Also because my husband isn’t a huge fan and I’d end up eating the entire pan myself. (that was certainly the case with the leftover rice krispie treat towers from the birthday castle cake).
But when I found myself with a leftover bag of mini marshmallows and half a box of rice krispies that would never get eaten as breakfast, I knew that I’d be finding an excuse to make these delicious snacks soon. A gathering of friends provided the perfect occasion, and a newly-doctored jar of salted caramel sauce provided the inspiration for a delicious variation. I stirred a healthy dollop of caramel sauce into the melted marshmallow/butter mixture before mixing in the cereal, drizzled extra caramel on top of the finished treats, and topped it all off with a sprinkling of salt.