Corn Flake Macaroons

As vintage month comes to end I thought I would adapt an old recipe I found in a Searchlight Recipe Book printed in 1944, sidenote: this book also contains several recipes for squirrel (perfect for wedding receptions). Corn flake macaroons just sounded olde tyme to me. Sure adding cereal to a dessert is pretty normal just ask Snap, Crackle or Pop. But corn flakes? They're one of the oldest types of cold cereal. Honestly I think they should be added to more recipes. It adds just enough of a crunch. 

Corn Flake Macaroons remind me a lot of rice crispy treats. They're both crispy and sweet, but these macaroons have a bit more depth to them, thanks to the coconut and chocolate. So if you're ready to step up your dessert game and impress everyone at the next family event. Let the kids make the rice crispy treats and make an adult dessert instead. 

Corn Flake Macaroons

• 2 Egg Whites
• 1 cup Sugar
• 1/4 teaspoon Salt
• 1/2 teaspoon Vanilla Extract
• 1 cup Coconut shredded 
• 2 cups Corn Flakes
• 1/2 cup Almonds sliced 
• 1/2 cup Semi-Sweet Chocolate Chips
• 3 tablespoons Water

1. Preheat the oven to 375°
2. Beat the egg whites with an electric mixer until stiff peaks form. 
3. Gradually beat the sugar and salt into the egg whites. 
4. Fold in the vanilla extract, coconut, corn flakes, and almonds.
5. Scoop with a teaspoon onto a baking sheet lined with parchment paper.
6. Bake until the sides and the tops of the cookies are golden brown. 
7. Boil 3 cups of water in a sauce pan. Place the chocolate chips and 3 tablespoons of water in a heatproof metal bowl over the saucepan. Continue stirring the chips until melted. Drizzle the chocolate over the cookies. 
8. Try to eat all of them in one sitting

All photos by Katy Weaver!

Yam and Marshmallow Whoopie Pies

Thanksgiving is already upon us. If you follow this blog then you know we've been making Thanksgiving inspired recipes all month and there's no better way to end November than with something sweet. Yams with marshmallows are usually pretty delicious, but the yams turn out too soggy half the time. Instead of making those soggy tubers, make the stickiest damn cookies EVER. If you have kids I highly recommend giving them these cookies. They'll be so sticky that you can just kind of stick them to a wall and not have to worry about them for a while. Or they'll just make everything in your house sticky. Do whatever you want, they're not my kids.

Despite being so sticky that NASA uses the filling to patch holes in the space station, these cookies are pretty damn good to be honest. They're a nice break from the traditional pumpkin and pecan pie and they still feel extremely seasonal too. So now is the time to bust out this new recipe and finally show grandma who's really in charge of the kitchen.

Yam and Marshmallow Whoopie Pies

• 1 1/2 cup Flour
• 3/4 teaspoon Baking Powder
• 1/2 cup pureed and cooked Yams
• 1 cup Sugar
• 1/2 teaspoon Nutmeg
• 1/2 teaspoon Cinnamon
• 3 Eggs
• 1/4 cup Butter melted
• 1 tablespoon extra
• 1/4 cup Shortening 
• 1 teaspoon Vanilla
• 3/4 teaspoon Salt
• 1 package Big Marshmallows

1. After boiling your cubed yams in water, preheat your oven to 375°. 
2. Using a mixer mix the sugar, eggs, butter, shortening and vanilla together. Add the yams. Sift in the flour, baking powder, nutmeg, cinnamon and salt. Fold in all ingredients together with a rubber spatula.
3. Scoop the batter onto a baking tray using soup spoons. Don't worry about making them perfectly circular, the stickiness of the marshmallows will distract any naysayers. 
4. Bake for 10 minutes or until the edges begin to brown slightly.
5. Let the cookies cool on a cooling rack while you make the marshmallow filling.
6. To make the marshmallow filling use a medium sized sauce pan. Melt 1 tablespoon of butter. Add all the marshmallows. Constantly stir until the marshmallows are just slightly melted. 
7. Spread on the bottom a cookie and then add another to the top. Dip in chocolate if you're feeling ambitious.

Everyone enjoy their Thanksgiving and be sure to make all my Thanksgiving recipes this year! All delicious looking photos by Katy Weaver!