One hundred posts. That’s right I’ve shared recipes and stories and a lot about myself with you one hundred times. I’ve baked, written, photographed, posted, Facebooked, Tweeted, Instagramed, Pinterest-ed, and a bunch of other things, some of which I’d never even heard of before I started blogging. I’ve learned a lot, but still have a lot to learn. Foodgawker and Tastespotting, I will not give up.
I’ve improved my blog, some of it even without the help of my blog designer! Check out the email notifications of new posts on the right sidebar. That’s right, you can now get an email every time I post something new. There are also suggested posts at the end of each new post and social media sharing icons, including a pin it button. Okay, those still need some work, but it’s not bad for a code phobic blogger like me.
I’ve made so many amazing recipes, and I can’t wait to share even more with you. I have a seemingly endless list of bookmarks and an ever growing pile of printed recipes waiting to be made. My cookbook collection is also doing some growing. I’m always thinking about the next thing I want to make and share with you, with hope that you’ll give these recipes a try and find new favorite desserts in your house as well.
My computer has come across a bunch of pretty fantastic blogs I’m pretty sure I never would have found without my blog. The people behind said blogs are even more amazing. It’s a pretty awesome thing that people can become friends without ever meeting face to face. Ahhh, the wonders of the Internet.
For the most part I enjoy blogging, though there are definitely moments of frustration. I’d be lying to you if I said I thought it would be this hard. I didn’t. Not by a long shot. I thought my pictures were pretty good. I thought my traffic would just start to skyrocket along with my likes on Facebook and followers on Twitter. But none of that has happened. I fight like crazy for every visit, like, and follower. I give food away so people will take a look at my blog. I email companies, most of which don’t respond. I even had bumper stickers made. It turns out there’s no magic bullet and this whole blogging thing, it’s a lot harder than it looks. But I’m still hoping my little blog will start to grow and everyone will be talking about it.
Know this above all else. I appreciate you, my faithful blog readers, more than you could know. Thank you from the bottom of my heart for visiting, liking, following, baking, leaving comments. It’s what keeps me going. What gives me hope that it will get better and my dreams will come true. So as long as you keep helping me out, you will always be able to find outstanding recipes here.
Which is why I chose to make Candy Corn Cornflake Cookies just for this post. They epitomize what this blog is about for me. I love these cookies and could have eaten all of them in a single serving. They have me jumping up and down with joy. The gooey, sticky candy corn, matched by the crunchy cornflakes and the unbelievable cookie itself. The dough might just be better than the baked cookie, not that the baked cookie is anything but outstanding. This post arrives just in time for Halloween, and is from the mind of Momofuku’s Christina Tosi, who inspires me to create new and original baked goods, proving no recipe is too outlandish to at least give a try. You never know when you might have a winner on your hands. So while I celebrate one hundred posts and get ready for the next hundred, you should celebrate these cookies. They don’t even need an occasion, though Halloween is a pretty good excuse for these to fill your kitchen.Print
- 4 cups cornflakes, lightly crushed
- ½ cup dry milk powder (I use Carnation)
- 3 tablespoons granulated sugar
- ½ teaspoon kosher salt
- 10 tablespoons unsalted butter, melted
- 1 ½ cups all-purpose flour
- ½ teaspoon baking powder
- ¼ teaspoon baking soda
- ½ teaspoon kosher salt
- 1 ½ sticks unsalted butter, room temperature
- 1 ¼ cups granulated sugar
- ½ cup packed light brown sugar
- 1 large egg
- 1 teaspoon pure vanilla extract
- 1 recipe Cornflake Crunch, above
- 1 cup candy corn
- Make the cornflake crunch. Preheat oven to 275 degrees F. Line a baking sheet with parchment.
- In a large bowl, combine cornflakes, milk powder, sugar, salt, and butter. Mix until the cornflakes are coated with the other ingredients. Pour the mixture on the prepared baking sheet and bake until golden brown and slightly firm to the touch, about 20 minutes. Cool completely on pan. May be stored at room temperature for up to 2 days.
- Make the cookies. In a medium bowl, mix together flour, baking powder, baking soda, and salt. In the bowl of a stand mixer fitted with the paddle attachment, cream butter and sugars at medium-high speed until light and fluffy, 4-5 minutes. Add the egg and vanilla and beat until once again light and fluffy. Pour in the dry ingredients and mix in on low until just combined. Add the cornflake crunch and candy corn and mix just to combine. Remove the bowl from the mixer and mix by hand to make sure the ingredients are evenly distributed.
- Scoop dough into heaping ¼ cup portions. They will need to be baked in 4 batches, but first must be refrigerated for about 4 hours until they are completely firm. I line 1 baking sheet with parchment, put 4 or 5 cookies on it, then lay another piece of parchment on top and place 4 or 5 cookies on it, and so on until all the cookies are stacked on one tray, which then goes in the refrigerator.
- When ready to bake the cookies, preheat the oven to 350 degrees F, with the rack in the center of the oven. Bake cookies one sheet at a time, for about 14 minutes, until very lightly browned, spread somewhat, and very soft to the touch, rotating halfway through if necessary. Cool completely on the tray or the cookies will fall apart. May be stored at room temperature for up to 3 days or frozen, wrapped in parchment and foil and placed in a zipper bag for up to 4 months. Thaw at room temperature for about an hour.
Recipe adapted from Christina Tosi, courtesy of Food and Wine
- Prep Time: 30 mins
- Cook Time: 35 mins