Cornflake Cookies

This week I meant to make Scott Nutella brownies.  There was this great recipe that I found that only used three ingredients, and I was super excited to make it.  I even decided to brave Walmart on the weekend to get the stuff I needed.  True, it was 8 am on a Sunday when I got there, but it can still be a scary experience!

But, they were out of Nutella.  As in, completely out.  Bare shelves.  Is there a run on Nutella that I don’t know about?  Actually, yes.  Apparently, thieves made out with 5 and a half tons of Nutella in Bad Hersfeld, Germany over the weekend.  Okay, keep calm and go to Pinterest…which will always save the day!  I found this little gem, which might have some pretty strange ingredients for cookies, but nonetheless was a delightful surprise!

Original recipe is here: Dishpan Cookies

What You Need:

2 cups light brown sugar

1 cup white sugar

2 teaspoons vanilla

2 cups oil

4 eggs

4 cups flour

2 teaspoons baking soda

1 teaspoon salt

1 ½ cups quick oats

4 cups cornflakes

And Here’s What You Do:

1. In a large bowl, cream together sugars, vanilla, oil, and eggs.  Add the dry ingredients.  Fold in the oats and the cornflakes.

2. Drop by ¼ cup measuring cup onto ungreased cookie sheets.

3. Bake for ten to twelve minutes at 375°, or until edges are lightly browned.

What I Did:

I noticed that the ingredient list was pretty hefty, and it called for a lot of each ingredient (the original recipe states that the baker normally doubles the recipe, and the recipe stated was for a single batch!  Wow, if I put that many in front of Scott, he might pass out!  So, I halved the recipe.  And I used my cookie scoop (behold, the mighty cookie scoop!) to portion the dough out.  And the reusable parchment instead of an ungreased cookie sheet.

The dough was pretty dense, not at all like normal cookie dough.  Probably has to do with the amount of oil that is used instead of butter.  The original recipe says that the batter might be a little dry, but I didn’t have that experience.  It was similar to the chocolate toffee cookies that I made last fall in the consistency of the batter.  And I used my hand mixer instead of the stand mixer for this recipe.  It was so dense that the mixer was pretty warm by the time I had to put in the oats and the cornflakes.  Yikes, I can see easily burning through one of those making a double batch of these cookies!  In hindsite, I probably should have used the stand mixer. 



Scott took a bite, and immediately his eyebrows came together as he experienced the slight crunchiness of the cookie.  When asked if he liked them, he said, “They’re not bad.” Which means, he may or may not come back in a day or so and tell me that he really likes them.  The jury is still out on that.

I think I would like to make these again, but maybe not for him.   I think he would rather me make him peanut butter cookies or white chocolate macadamia every day, but how boring would that be?


 And if you can figure out where to hide 5 ½ tons of Nutella, let me know.  I’m still baffled about that.

 Until Next Time,

Peace, Love, and Cupcakes

Chewy Granola Bites

I’m trying to get on the healthier bandwagon, going back to the gym, making better food choices, etc.  Getting up at 5 am can really suck, so I try to be dressed and in the car before my brain can figure out what is really going on.  Thank God there isn’t a lot of traffic at that time of the morning.   

As I muddle my way through what is the best course of action when it comes to food before hitting the gym, I discovered that I should probably eat a little something before I go, just so my energy will last a little longer.  Turns out, trolling Pinterest for inspirations really helps, especially when you are trying to find great recipes.  Of course it is.  I have found a lot of recipes for little bites like these, but settled on this one, since it seems to be one of the only recipes that uses ingredients that can be found at any grocery store (there is only one Whole Foods in Orlando, and I don’t live near it).

Original Recipe found here:


What You Need:

4 cups rolled oats

1 ½ cups raw sunflower seeds

2 teaspoons cinnamon

1 cup banana chips, crumbled

½ cup dried blueberries

1 cup chocolate chips

1 cup peanut butter

½ cup agave nectar


And Here’s What You Do:

  1. Combine all ingredients and stir until well combined (I use my hands because spoons just don’t work)
  2. Refrigerate mixture for about 20 minutes or until firm
  3. Roll mixture into teaspoon sized balls (I use my cookie scoop)
  4. Store in the refrigerator in a air-tight container.



 I love granola and crunchies in yogurt, and was really happy to find this recipe.  I used the mini chocolate chips, which should come as no surprise to anyone.  I think they fit better with this recipe rather than the regular size. 

 The day after I made them, Scott mentioned that he liked the “little chewy things in the fridge”, and soon wanted them packed in his lunch.  Ummm, okay… my meat-and-potatoes-eating husband actually likes to eat something that is halfway to healthy?  I’ll take that as a good sign!


 I’ve already made a second batch at his request!  I know that I will make these again.  And again.

 Until next time,

 Peace, Love, and Cupcakes

Strawberry Shortcake Muffins

I feel as if I have wanted to bake slightly healthier things lately, and luckily there really isn’t an end to the tasty and slightly healthier treats out there for us to enjoy.  I’m so happy that strawberries are still in abundance here in Florida, and you can still buy them for pretty cheap.  As a result of this, we have our own private stash of frozen strawberries at our finger tips!

Anyway, both of my bosses’ birthdays were last week, we planned some surprises for both of them.  Prime excuses for me to try out new recipes!  For one we had a impromptu breakfast, and I knew that this recipe was perfect to test out on coworkers!

Original recipe can be found here:

What You Need:

2 ½ cup old fashioned oats

1 cup plain low fat Greek yogurt

2 eggs

½ cup sugar

1 ½ tsp baking powder

½ tsp baking soda

1 ½ cup strawberries, diced and patted dry (plus an additional ½ cup strawberries, diced for topping muffins


And Here’s What You Do:

  1. Preheat oven to 400 degrees.  Line 12 muffin tins with foil muffin liners
  2. Place all of the ingredients (except the strawberries) in a blender, and blend until oats are smooth.  Pour mixture into bowl, and stir in strawberries. 
  3. Divide batter among cupcake liners, then place remaining ½ cup of strawberries on top of muffins.  Bake for 20-25 minutes, or until toothpick comes out clean.


What I Did:


I tried to find foil muffin liners in three different stores, and I never found them.  Interesting, considering that they were everywhere at one time.  Is it a conspiracy?  Perhaps… I used paper liners sprayed with Baker’s Joy, and the muffins did not stick at all. 




I don’t have Scott for a reference for this recipe, but everyone at work really seemed to like them!  They weren’t super sweet, and the oats added a very nice texture.


I can see making these again, especially for breakfast!


Until next time,

Peace, Love, and Cupcakes!