Rhode Island Nesties
Dear Community,
Our tech team has launched updates to The Nest today. As a result of these updates, members of the Nest Community will need to change their password in order to continue participating in the community. In addition, The Nest community member's avatars will be replaced with generic default avatars. If you wish to revert to your original avatar, you will need to re-upload it via The Nest.
If you have questions about this, please email help@theknot.com.
Thank you.
Note: This only affects The Nest's community members and will not affect members on The Bump or The Knot.
Our tech team has launched updates to The Nest today. As a result of these updates, members of the Nest Community will need to change their password in order to continue participating in the community. In addition, The Nest community member's avatars will be replaced with generic default avatars. If you wish to revert to your original avatar, you will need to re-upload it via The Nest.
If you have questions about this, please email help@theknot.com.
Thank you.
Note: This only affects The Nest's community members and will not affect members on The Bump or The Knot.
Are you cereal? The club is open
And my computer is acting like a real b!tch on me here. I keep dropping my internet. So I have to keep this quick and hope it posts! We're sharing recipes with cereal in the ingredients this week, any course is fine!
Our Featured Cookie already shared her recipes and they look wonderful! Thanks baby girl!!
Okay...get to it, before I drop again. I'M HITTING POST AND IT BETTER FREAKING WORK!!!!!!!!!!!!!!
Pam - Mom to Tyler David 10/23/94, Tristan Hal 3/11/06, Melinda Rose 7/22/07
Re: Are you cereal? The club is open
Speaking of POST, here are a few recipes featuring Post cereals. (Haven't tried any of these)
CRUNCHY STUFFED FRENCH TOAST (featuring Banana Nut Crunch cereal)
http://www.postcereals.com/recipes/post_recipes/?rid=crunchy_stuffed_french_toast
SAVORY MEATLOAF (featuring Shredded Wheat)
http://www.postcereals.com/recipes/post_recipes/?rid=R594v0E
CRUNCHY CHICKEN DIPPERS (featuring Honey Bunches of Oats)
http://www.postcereals.com/recipes/post_recipes/default.aspx?rid=R43907v5E
PUFFED WHEAT CEREAL COOKIES (featuring Golden Crisp)
http://www.postcereals.com/recipes/post_recipes/default.aspx?rid=R683v0E
This is the best cookies in the world. I can't remember if I've shared them before, so I will share again
Compost Cookies
Momofuku's Christina Tosi, via "Live With Regis and Kelly"
INGREDIENTS
-- 1 cup butter-- 1 cup sugar
-- 3/4 cup light brown sugar
-- 1 Tbsp corn syrup
-- 1 tsp vanilla extract
-- 2 large eggs
-- 1 3/4 cups all-purpose flour
-- 2 tsp baking powder
-- 1 tsp baking soda
-- 2 tsp kosher salt
-- 1 1/2 cups of your favorite baking ingredients, such as chocolate chips, cocoa cereal, or chocolate-covered raisins (*We used chocolate chips, Cocoa Pebbles, and coffee grounds)
-- 1 1/2 cups of your favorite crushed snack foods, such as potato chips, corn chips or pretzels (*We used Fritos, ruffled potato chips, crushed peanuts and pretzels)
DIRECTIONS
In a stand mixer with the paddle attachment, cream butter, sugars and corn syrup on medium high for 2-3 minutes until fluffy and pale yellow in color. Scrape down the sides of the mixing bowl with a spatula.
On a lower speed, add eggs and vanilla to incorporate. Increase mixing speed to medium-high and start a timer for 10 minutes. During this time the sugar granules will fully dissolve, the mixture will become an almost pale white color and your creamed mixture will double in size.
When time is up, on a lower speed, add the flour, baking powder, baking soda, and salt. Mix 45-60 sec just until your dough comes together and all remnants of dry ingredients have incorporated. Do not walk away from your mixer during this time or you will risk over mixing the dough. Scrape down the sides of the mixing bowl with a spatula.
On same low speed, add in the hodgepodge of your favorite baking ingredients and mix for 30-45 sec until they evenly mix into the dough. Add in your favorite snack foods last, paddling again on low speed until they are just incorporated.
Using a 6 oz ice cream scoop, portion cookie dough onto a parchment lined sheetpan.
Wrap scooped cookie dough tightly with plastic wrap and refrigerate for a minimum of 1 hour or up to 1 week.
DO NOT BAKE your cookies from room temperature or they will not hold their shape.
Heat the conventional oven to 400F. (350F in a convection oven)
When the oven reads 400F, arrange your chilled cookie dough balls on a parchment or silpat-lined sheetpan a minimum of 4" apart in any direction.
Bake 9-11 min. While in the oven, the cookies will puff, crackle and spread.
At 9 min the cookies should be browned on the edges and just beginning to brown towards the center. Leave the cookies in the oven for the additional minutes if these colors don't match up and your cookies stills seem pale and doughy on the surface.
Cool the cookies completely on the sheet pan before transferring to a plate or an airtight container or tin for storage. At room temp, cookies will keep fresh 5 days. In the freezer, cookies will keep fresh 1 month.
Yield: 15 6oz cookies
Cereal-Milk Panna Cotta
Momofuku's Christina Tosi, via New York Times
Time: 1 hour, plus 45 minutes? steeping and 2 hours? refrigeration
INGREDIENTS
FOR THE PANNA COTTA:
6 cups Kellogg?s Corn Flakes
3 cups whole milk
2 cups heavy cream
3/4 teaspoon kosher salt
1/4 cup packed light brown sugar
1 tablespoon powdered gelatin (about 1 1/2 packages)
FOR THE TOPPING (OPTIONAL):
3/4 cup Kellogg?s Corn Flakes
3 tablespoons nonfat milk powder
1 tablespoon granulated sugar
1/2 teaspoon kosher salt
3 1/2 tablespoons unsalted butter, melted.
DIRECTIONS
1. To make panna cotta, heat oven to 300 degrees. Spread cereal on a baking sheet and bake until toasty, about 12 minutes. While still warm, transfer to large bowl or container and add milk and cream. Stir to combine and let steep 45 minutes. (Dessert will get too starchy if it steeps longer.)
2. Strain into a microwave-safe bowl or a saucepan, pressing to extract liquid. (Discard soggy cereal or eat it.) Add salt and brown sugar, and heat just until milk is hot enough to dissolve sugar, watching carefully. Stir gently to dissolve sugar. Ladle 1/4 cup milk mixture into a small bowl and mix in gelatin. Set aside 5 minutes, then whisk soaked gelatin back into remaining milk mixture.
3. Divide mixture among 8 ramekins or silicone molds. Refrigerate until set, about 2 hours. If using ramekins, cover and reserve until ready to serve. If using molds, freeze 1 hour and pop out onto wax paper (not parchment), then refrigerate until ready to serve.
4. Meanwhile, make topping, if you like: heat oven to 275 degrees. Put 3/4 cup cereal in a large bowl and crush lightly with your hands. In a small bowl, stir together milk powder, sugar and salt. Sprinkle mixture over crushed flakes and add melted butter. Toss to coat cereal evenly. Spread on a baking sheet lined with parchment paper (or a nonstick baking mat) and bake 20 minutes, or until deep golden brown. Remove from pan and set aside to cool. Serve immediately or store in an airtight container up to 1 week.
5. When ready, serve cold panna cottas in ramekins or turn out onto plates. Sprinkle generously with corn flake topping.
Yield: 8 servings.
Cap'n Crunch Seared Tuna. I love this guy. His recipes are always awesome and easy. And he's really funny.
http://www.thecookingguy.com/cookbook/recipe.php?id=420
Planet Hollywood's Captain Crunch Chicken...so good
http://www.cdkitchen.com/recipes/recs/283/Captain_Crunch_Chicken16213.shtml