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

Ingredients

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

Instructions

  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.
http://wee-eats.com/2015/05/22/milk-bar-life-fruity-pebble-meringues/

[ Recipe from the Milk Bar Life cookbook ]

 

oatmeal cream pies

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oatmeal cream pie | wee-eats.com

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

lucky charms cookies

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I’m usually late to the holiday party, but this year I’ve got it covered. Well, for one holiday at least.. assuming that you even count St. Patrick’s Day as a holiday that should be celebrated… Either way, these cookies are the perfect treat for St. Patrick’s Day or, if you’re not into that, we can just call it Tuesday. What makes them so perfect for St. Patty’s? They are filled with the flavor of our beloved childhood favorite cereal – Lucky Charms! And everyone know their mascot is a leprechaun which means that cereal (and by proxy these cookies) are perfect for celebrating St. Patrick’s Day.

Assuming, of course, that you are celebrating the leprechaun-chasing, green-beer-drinking, shamrock-sporting, rainbow-chasing, pot-of-gold version and not the saintly actual St. Patrick version.  You could still celebrate the saintly version with these cookies, but they might not seem quite as relevant.

Continue reading

chocolate chip toffee shortbread cookies

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One of my favorite cookie recipes of all time is this soft and chewy toffee chip cookie recipe from Serious Eats. I almost always have a batch tucked away in the freezer ready for last-minute guests to enjoy. So, naturally, while I was picking out recipes for my 2014 treat boxes, this one from The Kitchn caught my eye.

This recipe kept the same flavor profile (chocolate + toffee) that my usual treat recipients love, but with a new delivery method: shortbread!

The crumbly shortbread is a great complement to the melty, sweet chocolate and crunchy toffee bits. These cookies, much like their soft and chewy siblings, were an absolute hit. Everyone who received them raved about them, and I’ve already gone through most of the “bumper crop” that was stashed in the freezer, which means you should probably make some of these ASAP. You could even get creative and roll them into a football shape for that big football game that is coming upl in a couple of weeks!

chocolate chip toffee shortbread cookies

Ingredients

  • 1 cup unsalted butter, softened
  • 1/2 cup powdered sugar, sifted
  • 1/4 teaspoon salt
  • 2 teaspoons vanilla extract
  • 2 cups all purpose flour
  • 1 cup mini semisweet chocolate chips, divided
  • 1 cup Heath toffee chips

Instructions

    Mixing:
  1. In a stand mixer with the paddle attachment, cream the butter until soft. Add powdered sugar, and salt and continue beating at medium speed until pale and fluffy. Scrape down the sides of the bowl and add the vanilla extract, beating until combined.
  2. On low speed, mix in the flour until the dough comes together. Add the chocolate and toffee chips and mix just until combined.
  3. Divide the dough in half and shape each half into a log about 1 foot long and 1 1/2 inches in diameter. Wrap both logs in parchment or plastic wrap and secure the ends. Refrigerate the rolls until firm. If baking more than 3 days later, place dough in freezer to stay fresh and thaw in the refrigerator overnight prior to baking.
  4. Baking:
  5. Preheat the oven to 350°F with a rack in the top third and bottom third of the oven.
  6. Line two baking sheets with parchment.
  7. Using a sharp knife, slice the logs into 1/2-inch thickness and arrange about 1 inch apart on your prepared baking sheet. (They won't spread much).
  8. Bake the cookies for 12 to 15 minutes, rotating the pans once, until the edges are firm to the touch and just barely brown. Let the cookies cool completely on the baking sheets to prevent breaking.
  9. Store at room temperature in an airtight container for up to 5 days.
http://wee-eats.com/2015/01/20/chocolate-chip-toffee-shortbread-cookies/

[ Recipe from: TheKitchn ]

toffee shortbread cookies - wee eats

 

cranberry-pistachio icebox cookies

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Ok, now that you’ve endured weeks of healthful meals from me, I thought I would reward you with some cookies.

These crumbly sables combine salty pistachios and tart cranberries which just happen to pair perfectly with the sweet, buttery cookies. Oh, and then I rolled them in big chunks of decorative sugar for some sparkle and crunch. Because who doesn’t love sparkles – especially when you can eat them and be sparkly on the inside! (It IS what’s inside that counts, right?)

I first made these cookies around the holidays and tucked them away into the freezer so they would be ready for when the holidays rolled around.  I had every intention of sending them out with my Christmas cookies but there were… technical difficulties.

Mostly that I ate them.

And while, yes, the red berries and pale green pistachios were super cute when I first made these for Christmas cookies, no one will complain about consuming them during a non-Christmas time of year.  Not to mention they are ice-box cookies, which means even if you make them around the holidays and stuff them (tightly-wrapped) in the freezer, they will still be every bit as delicious once July rolls around… :)

cranberry pistachio cookies

Prep Time: 20 minutes

Cook Time: 18 minutes

Total Time: 2 hours, 38 minutes

Yield: Appx 24 cookies

Ingredients

    For the cookies
  • 1 1/2 cups all-purpose flour
  • 1/4 teaspoon salt
  • 1/2 teaspoon vanilla extract
  • 1 1/2 sticks (3/4 cup) unsalted butter, softened
  • 1/4 cup plus 2 tablespoons granulated sugar
  • 1/2 teaspoon finely grated fresh orange zest
  • 1/2 cup pistachios, shelled
  • 1/3 cup dried cherries, roughly chopped
  • For baking
  • 1 large egg, lightly beaten
  • 1/4 cup decorative sugar (preferably coarse)

Instructions

    Make the cookies
  1. In a stand mixer with a paddle attachment, beat together the butter, sugar, salt, vanilla, and orange zest at medium-high speed until pale and fluffy, about 3 minutes.
  2. Add flour mixture in 2 batches and mix on low, just until the dough comes together in clumps, then add pistachios and cranberries. Mix just a few moments longer to combine.
  3. Pour dough onto a lightly-floured surface and press together into a single mass. Divide the dough into 2 equal pieces, then form each half of dough into a log about 1 1/2 inches in diameter. Chill, wrapped in plastic wrap, until very firm, at least 2 hours. (Or you can freeze the logs until you are ready to bake them)
  4. Bake the cookies
  5. If from frozen, let cookies set out about 30 minutes. If from refrigerated, no need to let them sit.
  6. Line 2 baking sheets with parchment paper and preheat the oven to 350F. If baking both sheets at once, put racks in upper and lower third of oven, if only baking one at a time you can leave the rack in the middle.
  7. Beat the egg and pour sugar into a shallow dish long enough to roll the log in (I used a paper plate).
  8. Brush egg over all 4 long sides of bars (but not ends) and press bars into sugar, coating well.
  9. Cut each bar crosswise into 1/4-inch-thick slices, rotating bar after cutting each slice to help keep square shape. (It may be crumbly, just smoosh the cookies back together).
  10. Arrange cookies about 1/2 inch apart on lined baking sheets and bake until edges are pale golden, 15 to 18 minutes total.

Notes

Recipe source: Gourmet, December 2006

http://wee-eats.com/2014/07/09/cranberry-pistachio-icebox-cookies/

 cranberry pistachio icebox cookies | wee-eats.com