One of the first recipes I made out of John Currence’s Big Bad Breakfast: The Most Important Book of the Day was homemade frosted corn flakes. As soon as I saw it I was like wow…. how cool would it be to eat a bowl of cereal that I made? So I did. And it was fantastic. So much more corn flavor than the stuff in a box! I mean they were super corny!
These homemade frosted corn flakes were also a lot crunchier than the ones out of a box. They can definitely hold up to milk. You know how with the store-bought flakes you only have a few minutes before you have bowl of soggy sadness. Not with these. You’ll be crunching until the last flake.
Homemade Frosted Corn Flakes
Prep Time 10 minutes
Cook Time 3 hours
Total Time 3 hours 10 minutes
Servings 4 cups
- 2 1/12 cups cornmeal
- 1/2 cup masa
- 6 tablespoons sugar divided
- 1 tablespoon vanilla extract
- 1/4 teaspoon Kosher salt
- 2-4 cups boiling water
Preheat your oven to 250 F.
Line a baking sheet with parchment paper. Lightly spray the paper with non-stick spray.
Combine the cornmeal, masa, 3 tablespoons of the sugar, vanilla extract, and all of the salt.
Add 2 cups of boiling water and stir until blended. Add more water as needed, getting the batter to a consistency just a little thinner than that of pancake batter.
Pour the batter out onto the lined baking sheet and spread out evenly. Try to get it as thin as possible (mine was a bit thick, but you're aiming for 1/8" if possible).
Sprinkle the batter with the remaining sugar.
Bake for 45 minutes, turning every 15 minutes. The batter will dry out and start to crack. If your batter is thick like mine you might have to bake it a little longer.
Remove from the oven and let cool.
Break up the corn into bite-sized pieces. It's like breaking up brittle, but you want smaller pieces.
Return to the oven and bake another hour or until fully dried.
Remove and let cool completely. The flakes will get a bit crunchier after cooling.
Keep in an airtight container.
Oh my, how much fun were these homemade gummy bears to make and eat! They have the same texture as store-bought gummy bears. Packed with flavor. Some gummy bears were ‘normal’, and for some I added a bit of citric acid to make them nice and sour!
I purchased a few gummy bear molds from Amazon (you can see the link below the recipe). The molds came with droppers that made filling the molds much easier. You’ll still make a little mess, get a bit of the gelatin on top of the molds and not in them, but that’s ok. They clean up easily and you’ll have great looking homemade gummy bears!
The only think you have to watch for when filling the molds is air bubbles. You don’t want bubbles to form or your candies won’t look as fancy. They’ll still taste great, of course, but you want them to be pretty too! When filling the dropper make sure you get only liquid and not air or any of the bubbles that tends to form on top. If you do get bubbles I’ve found that you can usually pop them using the tip of the dropper.
The citric acid adds just a bit of sour flavor, but the candies will not be overly sour. I started by adding 1/8 teaspoon of citric acid and found it barely detectable. A 1/4 teaspoon amount is about right for me. If you want your gummy bears super sour you might want to try 1/2 or even 3/4 teaspoon.
Here’s how one of my molds looked after being filled. The recipe below will make 120 (more or less) gummy bears. Be sure that you have room in your freezer for 3 of the molds before starting.
I also love making homemade Jolly Rancher lollipops and Cheezit crackers.
Homemade Gummy Bears
Cook Time 30 minutes
Total Time 30 minutes
Servings 120 gummy bears
- 1/2 cup water
- 3 7 gram packages (or 2 tablespoons) unflavored gelatin
- 1 8.5 gram package flavored gelatin, regular or sugar-free
- 1/4 teaspoon citric acid optional, for making sour gummy bears
Place the water in a small saucepan.
Add the gelatin packages and citric acid if using. Set heat to medium low and stir.
Continue heating for 15 minutes, stirring slowly to ensure that the gelatin dissolves.
Use a large eyedropper to transfer the liquid to the silicon molds.
Place in freezer for 10-15 minutes or until the gelatin has set.
Store in the refrigerator for up to 2 weeks.
Klondike bars are a very dangerous thing. Whatever gene you have to be born with to control yourself around them is one that I do not have. I thought that the store-bought ones were tempting enough until I made homemade red velvet Klondike bars. Now I know what true temptation is.
I’m not a baker or chocolatier or anything like the experts that make chocolate treats. I was lucky to get the chocolate on these bars in an even remotely even manner. But they came out tasting fantastic, so I couldn’t care less if some had a bit more chocolate than others.
You can, of course, substitute any ice cream flavor you like. Red velvet ice cream was only available here for a limited time, so I had to grab it while I could. For a simpler but just as crazy good treat, try my homemade mini ice cream sandwiches. If you love red velvet as much as Anita does, my red velvet ice cream cone cupcakes are delicious too!
Also try my frozen yogurt dots.
Homemade Red Velvet Klondike Bars
Note: Well-frozen ice cream is key to making sure the chocolate sticks well. Also do not rush cooling the chocolate sauce. It needs to be at room temperature. Any warmer and it will melt the ice cream and not adhere.
Prep Time 6 hours
Cook Time 2 hours 20 minutes
Total Time 8 hours 20 minutes
Servings 4 -6 servings
Add ice cream to an 8" x 8" baking dish lined with parchment paper. Add enough so that the ice cream is 1/2" - 1" thick. Spread out evenly using a spatula.
Freeze for at least 6 hours or until the ice cream is completely refrozen.
Turn pan upside down to remove the ice cream. Cut into 4-6 equal-sized squares. Return the squares to the freezer to re-freeze.
Place coconut oil and chocolate chips into a double boiler over medium heat and and melt, stirring often.
Remove chocolate from heat and let cool to room temperature. Do not rush this step.
Working quickly, take ice cream squares from freezer and dip into the chocolate.
Flip with a fork and quickly remove to parchment paper.
Place bars in freezer for 20 minutes.
Wrap in thin foil before serving.