Crunchy Cornflake Cookies

I ate a  cornflake cookie at a cafe when we lived in Oklahoma and it was 

love at first bite!  I threw this recipe together almost 5 years ago, 

and the taste is deliciously spot on! These cookies are loaded with some 

of the best pantry goodies imaginable, so of course they are certain to be a hit!

 What you need:

 1 cup Butter, soft

1/2 cup + 2T Oil

1 cup Granulated Sugar

1 cup Brown Sugar

2 Eggs

2 cups Cornflakes

1 cup Quick Oats

1 cup Raw Pecans

1/2 cup Shredded Coconut (unsweetened)

3 1/2 cups AP Flour

1 T Baking Soda

3/4 tsp Salt

2 tsp Pure Vanilla Extract

1/4 tsp Cinnamon

Preheat oven to 325 degrees

Place the oats, coconut and pecans in a food processor fitted with the

sharp blade. Pulse until consistency of large crumbs.

I feel certain we over pulsed the three ingredients as I had eager helpers

in the kitchen, after their soccer game. Wouldn't have it any other way!

Next, pulse in the cornflakes until bits of cornflakes appear throughout.

Then set the food processor aside

In the green bowl are the wet ingredients whipped together: butter, oil,

eggs, granulated sugar, brown sugar and pure vanilla extract. I use an 

electric hand mixer to blend the wet ingredients.

In the sifter, awaiting a sift, are the dry ingredients: AP flour, 

salt, baking soda and cinnamon.

Slowly sift and hand mix the dry ingredients into the wet ingredients. 

Then fold in cornflake crumble goodness.

 Use a small scoop (this is ~2 T scoop, but you could do as small as 1 T)

Line 12 on a parchment lined baking sheet and press the dough 

balls flat with clean finger.  

Bake for ~13 minutes in a 325 degree oven.

Remove the cookies from the oven, then edges should be a tad 

darker in color than the centers.  Allow the cookies to cool for 

a minute on the baking sheet, then transfer to a wire rack 

for complete cool.

Enjoy. 

xo

Brown Butter Marshmallow Crispy Treats

I signed up to bring a 'treat' for Logi's preK Valentine's 

party tomorrow. I was thinking it would be fun to put a treat 

on a stick, and quickly decided I would make marshmallow 

crispy bars, and poke them with the barbershop pole paper 

straws I bought after Christmas sales. Then, as I was about to grab 

several bags of marshmallows off the  market shelf, I decided that 

I would try making these treats with my tried and true  

homemade marshmallow recipe. With a few tweaks to said recipe 

these treats turned out better than I imagined, and I am certain to 

never buy a bag of  marshmallows ever again!

What you need to yield a 9x13 pan:

3 packages unflavored gelatin

1 & 1/2 cups granulated sugar

1 cup light corn syrup

1 stick of unsalted butter

 1/2 tsp sea salt

10 cups crispy rice cereal

2 tsp pure vanilla extract

1/2 tsp pure almond extract*

 Confectioner's sugar, for dusting the 9x13 pan

Paper straws (optional)

*the almond was a last minute idea, and it really works

well with the nuttiness of the brown butter.  

The almond extract is optional.

Combine the unflavored gelatin packets with 1/2 cup

ice cold water in the bowl of an electric stand mixer,

fitted with the whisk attachment.  Pulse the whisk quickly,

to combine the gelatin and water, then let sit and 'bloom' 

while you continue the next step.

 In a saucepan combine the sugar, corn syrup, salt and 1/2 cup of 

water.  Cook over medium/high heat, stirring until the sugar dissolves,

then just allow the syrup to continue boiling without stirring.

At this time, place the 10 cups of crispy rice cereal in a large mixing bowl, 

set aside.

 Continue the boil until you reach a temp of 240 on a candy thermometer.

The temp will sit at 220-225 for what feels like forever, so just be patient.

 So thankful I am able to grab this image from my previous

marshmallow post, as I totally forgot to snap this today!  Phew.  

I carefully pour the 240 degree syrup over the bloomed gelatin and 

begin whipping.  I whip on low for a minute, to the everything mixed up, 

then I switch the speed to high and set a timer for 10 minutes.

While the gelatin and syrup whip, slowly melt a stick of butter over

medium heat.  

At this time butter and shake the 9x13 pan with confectioner's

sugar.  Coating the bottom and all 4 sides with butter and the sugar.

Set the pan aside.

After the melted butter bubbles for a bit, the edges will start to darken.

Watch it closely, and pull the pan from the heat when the butter turns dark golden.

 

When removed from the heat I stirred the in the 

vanilla and almond extract into the brown butter. 

After the syrup and gelatin has whipped for 10 minutes and looks

beautifully white and fluffy, stop the mixer, and pour in the brown butter 

(with the vanilla and almond).  Then whip on low, increasing speed to medium, 

until the butter is incorporated and the marshmallow is smooth and fluffy.

I just pour the brown butter, I do not scrape the bits off the pan.

 

 Pour the marshmallow over the crispy rice cereal (I use a bowl scraper

to get all the marshmallow out of the mixer) and start combining, really 

pulling the cereal up from the bottom of the bowl with each stir.  

Place the marshmallow crispy mix into the prepared pan (I doubled

the recipe) then rub a little butter on your hands and press firmly into the 

pan.  Set the pressed pan aside for an hour.

After an hour I flipped the pan onto a cutting surface.  I used a sharp serrated 

knife to cut desired size squares (cutting off the irregular edges). 

Yum!

I decided the kids would love these treats 'on a stick'.

Of course you can do this same thing with store bought marshmallows, but the fluffy 

fresh marshmallow combined with the brown butter is simply outrageous!