Infinite Flour: Warm Cookie Pictures And Milk

One of the quickest and easiest, peanut butter corn flake cookies:

In works like this: Heat up 1/2 cup of light corn syrup in a saucepan. While that is happening, measure out 6 cups of corn flakes into a large bowl. When the corn syrup starts to boil, remove from heat, mix in a cup of granulated white sugar and a cup of peanut butter. Mix the goo into the corn flakes, form into balls, and refrigerate.

I can never get enough of the ReadyCrust mini-graham cracker shell recipes. Here are some chocolate mint bavarian tarts:

Recipe is here. Note that I broke apart some basic Andes chocolate mints for the mint candy topping.

It sort of reminds me of some kind of dog, though I can’t quite place which kind. Saint Bernard? Bichon Frise? What does it look like?

Rice Krispies Treats are a sure crowd pleaser. Even better when you can turn them out in 3 different flavors– regular, chocolate, and fruity:

For my own reference, I will record my process (because I always forget). Preparation:

• buy giant bulk bags of generic rice cereal in plain, chocolate, and fruit flavors
• buy 13-oz jars of marshmallow cream
• recipe also requires margarine; I also add a little light corn syrup to the proceedings
• 2 13×9-inch pans (this is adapted to the double recipe)

Double recipe process:

• in a pot over low heat, melt one stick of margarine (1/2 cup) together with one 13-oz jar of marshmallow cream; also add some light corn syrup which, if you are measuring precisely, probably amounts to about 1/3 cup
• while the mixture is melting, measure into a large bowl 12 cups of whichever flavor rice cereal you are using on this round
• when the mixture in the pot appears pretty well melted, dump it into rice cereal and mix until the cereal is well-coated
• spread the rice mixture into the 2 pans; note that the cheap Wal-Mart-brand pans really don’t have to be greased for this recipe
• cover pans and refrigerate until rice mixture is solid (I usually check back in about an hour); slice as you see fit

This sounds fancy– “Black Forest Torte”– but it is really just 2 rather unremarkable 9-inch chocolate cake layers (cocoa powder, flour, sugar, eggs, oil, baking soda & powder, milk, water) with cherry pie filling and whipped cream. I just can not believe that it actually turned out this well for me. Maybe I am getting better at cakes.

All three of these tarts are the same lemony flavor, they are just colored a bit different. The pink-ish one was achieved by mixing red and green food coloring. The tarts are topped with colored coconut and some Starburst tropical jellybeans.

Recipe is here.