Foodie Penpals is a fun program where food-filled boxes (tailored to any dietary needs) are exchanged on a monthly basis – if you’re not familiar, click HERE to learn more! It’s open to US, Canadian, and UK residents.
This month, I sent a box to Lauren in Texas and received a box from Molly in Virginia. I told Molly I was a fan of fruits, grains, and chocolate – and she totally hit the mark! Thanks, Molly!!
The organic pasta shown on the left was fabulous. I’ve been on a brown rice pasta kick for about a year now, so I had forgotten how much I enjoy a good wheat pasta. Yum! She also picked out a second pasta – heart shaped, perfect for February & Valentine’s! They are adorable and I’m saving them to share with my niece (although I’m not sure I’ll be able to resist that long). I got my fruit fix with fruit wraps and powerberries from Trader Joe’s. I’d always thought about trying the powerberries, but had never indulged (so these were a nice surprise) – another yum!
Last, but not least, she was kind enough to bake me a bunch of tasty muffins!
After browsing Molly’s blog, I learned that she is a cereal fan – so I thought it fitting to share a recipe that includes cereal.
My friend Mitra taught me to make this when we were in 5th or 6th grade, I’m guessing. It’s that easy!
This is not fried ice cream in the true sense, but it is a great (and more healthy) alternative!
crushed cornflakes (or other crunchy cereal of your choice)
margarine or butter
vanilla ice cream
Some of you may recall that my recipes are not always precise when it comes to measurements… don’t let that scare you – I’m not sure it’s possible to screw this one up.
Fill a ziploc bag 1/2 – 3/4 full with cornflakes, let any air out before sealing, and the crush cereal using a heavy mug.
Scoop your desired amount of ice cream into a bowl, and return to freezer.
In a microwavable bowl, melt equal amounts of butter/margarine and honey (for one scoop, 1/2 – 1 Tbsp of each should be fine). You’ll want the butter/margarine to melt all the way and the honey should bubble – but watch closely, so they don’t splatter all over your microwave. (I prefer the flavor/texture when both are used, but you could use honey alone if you want to avoid the extra fat).
Quickly stir in crushed cornflakes – this amount will vary (and you may not use all the cornflakes you crushed). You don’t want them to be super soggy, so make sure you stir in enough to soak up all the moisture, plus a little.
Spoon your cornflake mixture on top of your ice cream, and gently pack it down, using the back of your spoon.
Drizzle with chocolate syrup and sprinkle with cinnamon.