fruity pebble meringues

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I’ll admit that I have always been a cereal girl. Left to my own devices, I would eat cereal every day: morning, noon, and night. I’m the reason they are still releasing crazy new flavors, because I buy just about every single one. You’re saying that my favorite peanut butter is now a cereal? Sold! What’s that? There’s a cookies and cream cereal? Don’t mind if I do.

If there is a new cereal on the shelf, there’s a darn good chance I’m going to be bringing it home with me.

As a grown up, unfortunately, it’s harder to eat cereal as often as I’d like. This is partly because I have a husband who wants to eat a real meal for dinner and may lock me in an asylum if I set a bowl of Honey Nut Cheerios in front of him for dinner… But also because as you grow older you start to see it for what it really is: candy.

I mean, I hate to ruin it for you but for all intents and purposes anything with that much sugar is essentially candy, and it’s hard to justify eating it for breakfast. Dessert, on the other hand, is a whole other story.

pebble meringue

Luckily, as I discovered with my Lucky Charms ice cream a few months back, there are few things in life that bring back the feeling of Saturday mornings spent blissfully watching cartoons in pajamas like sweet, sugary cereal. Especially when you put it into dessert form.

Enter, the fruity pebble meringue, hailing from Christina Tosi’s newest book Milk Bar Life. As the follow up to her famous Momofuku Milk Bar cookbook, which gives you her behind-the-scenes recipes from her notorious New York bakery, her newest book gives us a glimpse at what the Milk Bar family enjoys when they aren’t working.

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The recipes in this book range from genius (like a curried chili with raita), to hilarious (her throwback to Al Bundy’s Tang toast), and even includes a few downright quintessential midwest recipes (like her recipe for my personal favorite – the Buckeye). This recipe for Fruity Pebble meringues takes a classy meringue and adds a dash of nostalgic childhood bliss and a pinch whimsy and creates a delightfully colorful meringue that kids and adults will love alike.

These meringues are light and crisp, just like the ones you’re used to, but are packed with that sweet, fruity flavor of the Fruity Pebbles cereal we all know and love. The cereal imparts a subtle chewiness to the meringues, while still maintaining the signature meringue crunch. Plus, since it’s basically eggs and cereal, it’s totally OK to eat them for breakfast.

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fruity pebble meringues


  • 4 large egg whites, cold
  • 1/4 teaspoon kosher salt
  • 1 1/2 cups powdered sugar
  • 2 cups Fruity Pebbles cereal


  1. Heat oven to 200F degrees. Line 2 sheet pans with parchment paper and place the racks of the oven in the top and bottom third of the oven.
  2. In a large bowl or stand mixer, beat egg whites with a whisk attachment until fluffy.
  3. Add salt and continue whisking until the salt is absorbed and the whites are slightly stiffer, about 1 minute more.
  4. Add the powdered sugar and continue beating until the mixture reaches a stiff peak stage (the batter should form a point if you pull the whisk out), about 3 minutes more. (See picture)
  5. Add the cereal and gently fold in to combine.
  6. Scoop batter into 1 1/2 inch mounds about 2 inches apart onto your prepared cookie sheet.
  7. Bake 3 hours until completely dry, rotating the sheets about halfway through.
  8. Cool completely before serving.

[ Recipe from the Milk Bar Life cookbook ]


thursday things

too hot


There’s not a whole lot happening here in the desert. We officially hit triple digits for the first time this year and I cried so hard, or would have if the tears didn’t immediately evaporate out of my eyeballs.

And, since it’s May already let me take a moment to pimp our next installment of the Jeni’s Spinalong, which should be up in early June! Are you excited? I’m so excited.

Arizona Restaurant Week is rapidly approaching, so that’s another exciting piece of news. In other food news…

Whole Foods is opening a budget grocery store.

Chipotle released its guacamole recipe.

Disney World opened a Star Wars themed restaurant for ‘Star Wars Weekends’ through June 14.

Eater breaks down the top 7 high performance blenders.

Apparently corgis are deathly afraid of zucchini.

TheKitchn explains the difference between regular and extra virgin olive oil.

I finally got my ButterUp! You may (or may not) remember their Kickstarter campaign that I backed way back when. Now, all butter is spreadable butter! *insert evil laugh*

cinco de mayo recipe round-up

Cinco de Mayo is just around the corner. If you’re like me, you look forward to just about any excuse to eat some delicious Mexican food.

I thought I’d supply you with some ideas to freshen up your Cinco de Mayo fiesta below!

Cinco de Mayo Recipes

Corn & cotija cheese dip from Minimalist Baker.

corn dip

Super easy chipotle chicken tortilla soup 

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Mini cilantro and chive arepas from Always Order Dessert.

homemade arepa party appetizer

Polenta-stuffed poblano peppers from Edible Perspective.

stuffed peppers

Chicken enchilada casserole from Pinch of Yum

POY Chicken Enchilada

Savory ground beef empanadas

edit empanadas 5

Chicken & chorizo tortilla stacks from Foodness Gracious.


Black bean chilaquiles from Loves Food, Loves to Eat

black bean chilaquile

Slow cooker pork tacos with quick pickled onionstaco

Spoon Fork Bacon’s baked elote mac and cheese

elote mac and cheese

Food & Wine’s crispy flour taco shells, no frying required.

Individual tres leches cake cups from A Farmgirl’s Dabbles.

tres leche cups

A Periodic Table’s mexican hot chocolate cookies


Churro balls with warm chocolate dipping sauce from TheKitchn.

churro balls

Blackberry mint margaritas from Blackbelly Restaurant

blackberry mint marg

Fresh watermelon margaritas.

watermelon margarita 1330

 Blood orange mojitos from Annie’s Eats.

blood orange mojito

thursday things

sunset april 2015

Miss having your name misspelled on your Starbucks cup? There’a an app for that!

Starbucks is celebrating summer by ruining any chance you had of looking great in your bathing suit with their new S’more Frappucino, with a cookie straw.

Is coconut sugar really the health star it’s cracked up to be?

Confused about whether to use glass or metal for your baking? TheKitchn is here to help.

I really need to up my game because I’ve only had 2 of the 21 “Essential” hamburgers of America.

The Hubble telescope turned 25 this month and the internet celebrated with 25 of its most beautiful space pictures.

Is anyone else as pumped as I am for the Full House reboot? What’s that? All of you are? Good.

I die over how adorable Ms. Tosi is with Conan in this video.

King Arthur Flour tells us all how to properly cream our butter and sugar. Hint: use your eyes, not your timer.

And, as it is very fittingly the end of the month, let’s start up this fun list again where I tell you about my favorite things I ate this month…

the best things i ate in april

The vanilla raised donut, which was the surprise star in this half dozen from Welcome Chicken + Donuts in Phoenix. It was like biting into a light, vanilla-infused cloud. Other donuts pictured, in order of deliciousness, include their blueberry cake donut (top-right), key lime pie filled donut (bottom middle), cherry almond raised donut (bottom-right), sprinkle cake donut (top-left), and thai tea raised donut (bottom-left).

welcome chicken and donuts

These corn dog poppers from The Windsor in Phoenix, served with fried pickles and ballpark mustard. (Runner up, the No. 22) Nostalgia played a part in my enjoyment for sure, but these were covered in perfectly-seasoned batter and paired extremely well with the mustard. The epitome of a “grown up” corn dog.

the windsor

Though I have a soft spot for their pulled pork sandwich, the brisket from Phoenix’s Q-Up Food Truck is amazing. It’s pictured here with the pulled pork and their slightly-spicy bacon mac and cheese. Get the sauce on the side if you really want to appreciate the flavor of the brisket.

q up brisket

I made these walnuts from Shannon’s Feast article to throw into a salad and ended up eating half of them before they even made it to the salad… oops.


This gyro with spicy feta fries from Saba’s Mediterranean in Phoenix is easily one of the best in town. Their thin-shaved gyro meat is perfectly-seasoned and not too greasy. One gyro is easily large enough to feed two, especially with a side of their spicy feta fries tossed in buffalo sauce and ranch. (Not pictured, the real star: SAGANAKI)

sabas gyro

oatmeal cream pies

oatmeal cream pie |

One of my all-time favorite childhood snacks, hands down, is the oatmeal cream pie. Something about the pillowy-soft, chewy cookies and their sweet, creamy filling is absolutely irresistible.

You can find about a million recipes for oatmeal cream pies on the web, but the majority of them are either a> too complicated (for me), b> use buttercream (which is TOTALLY not what is inside of those things I ate as a kid), or c> too fancied up.  Continue reading