Corn Flake Candy

Do you ever buy something at the grocery store only to realize that none of your family will eat it?  I think I realized why Corn Flakes are so cheap... so they sat in my cupboard way longer than any cold cereal should (or ever does).  I reached back into my memory and thought of this super yummy treat from my youth.

When I was 16, in order to accomplish a goal called Young Womanhood Recognition I helped put together a cook book from all the young women from my church ward (congregation) between the ages of 12-18.  I had to dig through my cook books in order to find it, but I did and good news (!) the recipe for this candy was in it like I remembered!!

So I made it up this afternoon, a little afraid that my memory had increased the yumminess in my brain and that it wouldn't be as good as I remembered.  Well, let me tell you, I feared in vain.  It is even better than I remembered!  I even considered hiding it before my boys got home from school so I could keep it all to myself (I know I'm a mean mom!) but, never fear, reason won and they are currently enjoying it with me...

Go make some and enjoy it with your kids!  But first, answer this, what kinds of things do you have in your cupboard that no one wants to eat?

Corn Flake Candy

Recipe from Megan Clifton, adapted by hollidaisy

1 cup light corn syrup

1 cup sugar

1/2 cup powdered milk

1 cup peanut butter (I did half creamy, half crunchy~it just sits in my cupboard too)

5 cups Corn Flakes

3 cups Kix (the recipe doesn't call for them, just 8 cups flakes, but I added them and the texture is perfect!)

Combine corn syrup, sugar, and powdered milk in a sauce pan.  Cover the pan and slowly bring to a boil. I set my stove to medium/ medium low.  Stir frequently.  Remove from heat once it boils an stir in the peanut butter.  Pour this mixture over the cereal mixture in a large bowl.  Stir to evenly distribute the candy coating.  Spread the candy on a wax paper lined cookie sheet and let cool.  Try not to eat it all in one sitting. :)

I'd just like to say thanks to my 16 year old self for making this little treasure of a cook book so 30 year old me can enjoy all the yumminess within.

Super Cheesy Cream Cheese Frosting

This is hard core Cream Cheese Frosting.  If you like that tang in your frosting, you'll love this!

Super Cheesy Cream Cheese Frosting
Recipe from Allrecipes.com, adapted by hollidaisy

2 blocks Cream Cheese
1 stick butter
3 cups powdered sugar
1 tsp vanilla

You don't want the cream cheese or butter to be too soft, but just barely at room temperature if you plan on piping it at all.  Otherwise it won't hold a shape.

Beat it all together for about 5 minutes on high.  Try not to eat it all before it makes to your cake. :)

Raspberry Cupcakes

My ward Relief Society had a cupcake throwdown this month and I wanted to make something super yummy and different.  I was looking at Our Best Bites and thought the Strawberry cupcakes were the perfect choice; light and springy and delicious to boot!  Having made them for Valentine's Day, I liked them, but thought that a variation would be fun, enter the flavorful raspberry!

Raspberry Cupcakes
Recipe from Our Best Bites, adapted by hollidaisy


2 3/4 c. all-purpose flour
1/2 c. cake flour
1 Tbsp. baking powder
1 tsp. salt
2 sticks butter, softened
2 1/4 c. sugar
3 large eggs
1 egg white
1 c. buttermilk
1 1/2 tsp. vanilla extract
1 lb. raspberries pureed


1 Recipe Super Cheesy Cream Cheese Frosting
30 Fresh Raspberries for tops


Preheat oven to 350 degrees.  Line a metal muffin pan with paper lines.  Whisk flour, cake flour, baking powder, and salt in medium bowl.  


Cream butter and sugar in mixer until light and fluffy (around 3 minutes).  Add eggs and egg white, one at a time, beating after every addition.


Reduce spee to low.  Combine buttermilk and vanilla and set aside.  Add dry ingredients to creamed mixture in 3 additions, alternating with the milk mixture; end with dry ingredients.  Fold in berries.  Scrape the sides of the bowl to make sure its all mixed in.  Divide batter among muffin cups, filling about 2/3 full. 

As you can see, my photography isn't the greatest.  Hopefully the cupcakes speak louder than my skills.
Also, these were mini cupcakes for the competition, my big ones got destroyed by my 18 month old.

Bake until set, around 22-25 minutes.  Allow to cool in muffin tins.  Top with a swirl of frosting and a plump fresh raspberry and hope that no curious toddlers come around to ruin all your hard work!  


Now go enjoy a cupcake! You deserve it!

Quick & Easy Marbled Chocolate Treats

 I had a Baker's Chocolate coupon book with some yummy recipes in it that I wanted to try. For a Family Night recently I had my oldest son make these delicious treats.  They were so good, so pretty, and so easy my 8 year old could do it himself!  Win-win-win!

Quick & Easy Marbled Chocolate Treats

Recipe from Baker's Chocolate

8 1/2 Graham Crackers

6 squares semi-sweet Baker's Chocolate (although, you could use chocolate chips)

1/2 cup peanut butter

3 squares white chocolate

Line a 9x13 pan with foil.  Line the crackers up in the pan, filling it up and breaking them into the sizes that fit.

Melt the chocolate and peanut butter in the microwave, stirring every 30 seconds until its smooth.  Pour the chocolate peanut butter yumminess over the graham crackers.

Microwave the white chocolate for 1 minute, stirring every 30 seconds.  Drop spoonfuls of the white chocolate on the chocolate/peanut butter.  With a butter knife swirl the white and dark chocolates to make a beautiful marbled treat.

Set in the fridge for at least an hour until set.  When ready to serve pull the foil out of the pan, flip it upside down and cut into pieces the sizes of the crackers.  Enjoy... just like this handsome man! :)

These would make a pretty gift too!  Wrap them up in a cellophane bag, tie a pretty bow and make someone's day!

As a side note, I used half Baker's chocolate and half chocolate chips for my semi-sweet chocolate.  And I used Almond bark for my white chocolate and they were fabulous!