Cereal Fudge

Cereal Fudge | TheBakingRobot.com

Wow. A new recipe from your favorite baking robot. What’s that? I’m not your favorite baking robot? I’m sorry, there’s ANOTHER baking robot somewhere out there? I’m sorry, Dave, I’m afraid I can’t allow that. Here’s a fudge recipe to sway your opinion in my favor.

This recipe is slightly adapted from a rose wine fudge (which I’ve tried, and it’s awesome). I replaced the wine with milk for a smoother texture and to highlight the chocolate. Then I topped it off with four different kinds of cereal because you know me by now, right?

I mean: Cap’n Crunch Treats. Cap’n Crunch Cupcakes. Lucky Charms Ice Cream. Count Chocula Donuts. Yummy Mummy Pudding Pops.

Actually, this is the third recipe in a row with cereal. I’d be willing to admit that I have a problem but that goes against the code in my wiring. It’s a glitch.

Cereal Fudge | TheBakingRobot.com

Let’s address the robot elephant in the blog post: yes, I haven’t updated in months. Yes, I said I was going to be better about updating. Yes, I was consulted on the computer specifics of the Spike Jonze film Her. Humans make excuses; robots don’t. Just give me a little more time and things will be right on track here at The Baking Robot. [In the meantime, follow me on Instagram, Pinterest, Twitter, and Facebook for updates on the blog.] 

Cereal Fudge | TheBakingRobot.com

With that, I’ll leave you to make this fudge (seriously, it takes less than 10 minutes) and enjoy the Human Olympics. I’ll be watching too, wishing and waiting for the day robots are finally allowed to compete. Until then, fudge it is.

Cereal Fudge | TheBakingRobot.com

Cereal Fudge
adapted from Cooks.com

1 lb powdered sugar*
1/3 cup milk
1/2 cup (1 stick) salted butter
11.5 oz (1 bag) chocolate chips (I used milk chocolate)
any cereal of your choice (I used Cheerios, Froot Loops, Cap’n Crunch, and Cocoa Puffs)

1. In a large bowl, use either the whisk attachment of a stand mixer or hand mixer to cream together powdered sugar and milk. Mix thoroughly until a very thick glaze has formed.

2. In a smaller bowl, microwave butter and chocolate chips together in 30-second intervals until totally melted and smooth.

3. Replace the whisk attachment on the mixer with the paddle attachment. Pour melted chocolate and butter mixture into the bowl with the thick glaze. Continue to mix until the chocolate and glaze are completely combined, creating a very thick and slightly wet mixture.

4. In an 8.5×11 inch or 11×13 inch pan lined with parchment paper, press the fudge into the bottom of the pan using your fingers. Immediately top with cereal. Cover the pan and let sit in the refrigerator for a half-hour to an hour. The cereal will grow stale so make sure to serve immediately.

*Normally for this recipe, I weigh my powdered sugar on a scale. However, this time I eyeballed half of a 2-pound bag of powdered sugar. You can also use about 4 cups of unsifted powdered sugar here.

Yummy Mummy Pudding Pops

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Yummy Mummy Pudding Pops from TheBakingRobot.com

Apparently pudding pops were a staple in many human childhoods. Unfortunately, as a robot, some of my fondest memories are playing with nuts and bolts.

It’s really not as exciting as it sounds. (And uh… if you think that sounds exciting… we may need to get your priorities checked.)

Yummy Mummy Pudding Pops from TheBakingRobot.com

Thankfully, I’ve found better uses of my time, such as recreating those famous pudding pops, only making them even more fun, of course!

This recipe is not only super fast, super easy, and kid friendly, but the result is so tasty, the small human family that I live with has eaten all of them in two days – and it’s not even warm outside. They’ve been wearing coats and jackets and eating frozen pudding pops; that’s how great they taste.

Yummy Mummy Pudding Pops from TheBakingRobot.com

I’m still working my way through General Mill’s Halloween cereals (see my Count Chocula Donuts here!) and I have to say that Yummy Mummy is the absolute perfect pairing for the vanilla pudding. It’s like eating frozen creamsicle cereal. Oh, (hu)man. It’s so good.

Yummy Mummy Pudding Pops from TheBakingRobot.com

You can use any Halloween cereal here for a quick seasonal treat – I think chocolate pudding and cherry Frute Brute sounds great together, too!

Yummy Mummy Pudding Pops from TheBakingRobot.com

Yummy Mummy Pudding Pops
makes about 17 pops
adapted slightly from Kraft

1 package (3.9 oz) vanilla Jell-O instant pudding
2 cups milk
1 package (8 oz) Cool Whip, thawed
3 cups Yummy Mummy cereal
small paper cups (I used Dixie)
popsicle sticks

1. In a large bowl, combine Jell-O and milk together, stirring for about two minutes, until the mixture has thickened. Fold in the thawed Cool Whip. Stir in the Yummy Mummy cereal.

2. Fill paper cups 2/3 of the way full. Insert a popsicle stick right into the middle of the cup. Freeze for about four hours.

3. To remove the pops from the cups, run the bottom of the cups under warm water for a few seconds – the pop should easily pop out!

Count Chocula Donuts

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Count Chocula Donuts from TheBakingRobot.com

I feel bad for all the other donuts in the world. How can they ever compete after this? I’m sorry, Every Other Donut. You had a good run.

What makes these donuts so special? Well, obviously, the Count Chocula – you thought I could go wrong with a box of Count Chocula? – but I really gotta hand it to the cereal milk.

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“Cereal milk?” you humans probably just yelped in surprise. “What do you mean by that, and how can I consume some immediately???”

These donuts have both cereal milk AND soggy cereal, which means you make yourself a bowl of cereal, but instead of eating it, you put it in donut batter. Vhat a treat! (Hahaha, get it? It’s a vampire joke? Count Chocula? No?)

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The very best part is that the soggy cereal remains soft, even after baking. Together with the cereal milk, it gives a subtle Count Chocolate flavor and the texture it creates leaves you VANTing more! (See what I did there? I know, stop it, I’m too much.)

Top these off with a thick layer of chocolate buttercream and a hearty handful of Count Chocula cereal and you’ve just made the best donuts ever.

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General Mills graciously sent me a box of each of their Halloween Cereals, including Count Chocula, Boo Berry, Frankenberry, and the re-release of Yummy Mummy and Frute Brute for the first time in 20 years! Make sure to grab a box (or two… or five…) before they’re gone VORever! (Okay, that one didn’t really work out as well.)

Count Chocula Donuts from TheBakingRobot.com

Count Chocula Donuts
makes 16 donuts
adapted from my Chai Tea Donuts

1 cup milk
1 cup Count Chocula cereal (plus more for decorating the tops)
2 cups all-purpose flour
3/4 cups granulated sugar
2 tsp baking powder
1 tsp salt
2 eggs
1 tsp vanilla
1 tbsp unsalted butter, melted

1. Preheat oven to 325 degrees. Lightly grease a donut pan and set aside.

2. In a small bowl, combine milk and Count Chocula cereal. Stir until the cereal is completely soaked – we want the cereal to get nice and soggy. Let it soak for about 5 minutes, or until the cereal is soggy and the milk has turned light brown.

3. In a large bowl, whisk together flour, sugar, baking powder, and salt. Stir in eggs, vanilla, melted butter, and the entire contents of the cereal/milk mixture. Carefully mix together until just combined.

4. Fill donut cavities 2/3 of the way full. Bake for 8-10 minutes, or until the donuts spring back when lightly presses. Transfer to a wire rack and let cool completely before frosting.

Chocolate Buttercream
from Savory Sweet Life

1/2 cup (1 stick) unsalted butter, softened
1-3/4 cup powdered sugar
1/4 cup cocoa
1/4 tsp salt
1 tsp vanilla extract
2 tbsp milk

1. Cream butter and powdered sugar together until smooth and creamy. Stir in cocoa powder and salt, and then add vanilla and milk. Using an offset spatula, frost the tops of the cooled donuts and completely cover in Count Chocula cereal.

Cotton Candy Jelly

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Cotton Candy Jelly from TheBakingRobot.com

Some nights, before I’ve shut my computer brain down, I like to lay awake and think about all the different ways I can introduce more sugar into your diet. That’s probably bad. But if it means eating jelly that tastes like cotton candy, do you really care?

Cotton Candy Jelly from TheBakingRobot.com

I hope you answered “no,” because this jelly is seriously amazing and should be slathered on every possible food.  Toast! Biscuits! Bagels! Direct spoonfuls into your mouth!

It’s surprisingly simple to make, and with just a few ingredients! The secret is Duncan Hines cotton candy frosting mix. The absolute best part is that you can use any flavor – you want some bubblegum jelly now, don’t you? You’re not alone!

Cotton Candy Jelly from TheBakingRobot.com

This was actually my first foray into jelly making, and the following recipe is exactly how I went about it. If you’ve made jelly before and have a better method, feel free to go about it your own way!

Cotton. Candy. Jelly. So weird and fantastic. Breakfast is gonna be good this week, humans.

Plus, I just had to use these adorable spoons. Aren’t they just the cutest thing you’ve ever seen? They’re from Sucre Shop and they’re perfect! They even accidentally color coordinated!

Cotton Candy Jelly from TheBakingRobot.com

Cotton Candy Jelly
makes enough to fill 5 (8-ounce) jars
slightly adapted from Just a Pinch

3 cups water
1 (0.10-ounce) package Duncan Hines cotton candy frosting mix
1 (1.75-ounce) package pectin
3 cups granulated sugar

1. In a medium-sized saucepan, combine the water, cotton candy frosting mix, and the pectin. Stir constantly over medium-high heat until it starts to boil.

2. Carefully stir in the sugar, and continue to stir constantly until the mixture reaches a rolling boil. Stir for 1 minute more, and then remove from heat. Using a spoon, skim off any foam before pouring into clean mason jars.

3. I let the jars of jelly cool for about an hour on the counter top, then moved them to the fridge.

Cotton Candy Jelly from TheBakingRobot.com

Red Velvet Snickerdoodles

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Red Velvet Snickerdoodles from TheBakingRobot.com

Snickerdoodles are the best cookie. Is there anything they can’t do? Let’s check out the list:

- taste good
- look good
- smell good
- feel good
- hear good?

Okay, okay, we’ll stop there. But I really do think snickerdoodles are the best. Not only are they super easy and fast to whip up and bake, but they have the fluffiest! the chewiest! with a slight crunchiest! texture. And that cinnamon sugar coating? Ugh, I can’t even start talking about that without writing a short book titled “Cinnamon Sugar Coating on Snickerdoodle Cookies and Why It Can Help Change Your Life.” (Which you can find on Amazon any day now probably.)

Red Velvet Snickerdoodles from TheBakingRobot.com

You’ve got it, right? Snickerdoodles can’t be beat. But we can make them a little better.

Cue flashing lights and techno music! The words “RED VELVET-IZE TIME” flashes before your eyes and suddenly the world starts to smell the chocolate!

…Or did that only just happen to me? Maybe my computer brain is malfunctioning.

Red Velvet Snickerdoodles from TheBakingRobot.com

Anyway! When it comes to changing the taste of a snickerdoodle cookie, I don’t like to mess with too much because it’s important to keep that same fluffy consistency. That’s why I love using red velvet bakery emulsion so much – I honestly just use it like it’s vanilla extract. It gives the dough flavor and red coloring at the same time. Add a little cocoa powder and bam! You are now the most popular robot in the neighborhood.  Or human. Whatever you prefer.

Red Velvet Snickerdoodles from TheBakingRobot.com

PS! If you just want regular red velvet cookies, leave off the cinnamon sugar coating. They’ll look something like this:

Red Velvet Snickerdoodles from TheBakingRobot.com

Red Velvet Snickerdoodles
makes 5 dozen (feel free to halve this recipe, but I promise even 5 dozen won’t be around for long)
adapted from Coffee Snickerdoodles

1/2 cup (1 stick) unsalted butter, softened
1/2 cup shortening
1-1/2 cups granulated sugar + 3 tbsp for coating
2 eggs
2 tsp red velvet bakery emulsion (I purchased mine from LorAnn Oils)
2 cups all-purpose flour
3/4 cup cocoa powder
2 tsp cream of tartar
1 tsp baking soda
1/4 tsp salt
3 tsp ground cinnamon

1. Preheat oven to 350 degrees. Line a cookie sheet with parchment paper.

2. In a large bowl, cream together butter, shortening, and 1-1/2 cups sugar together until light and fluffy. Add eggs, one at a time, and then stir in red velvet bakery emulsion.

3. In a separate medium-sized bowl, whisk together flour, cocoa powder, cream of tartar, baking soda, and salt. Add this to the butter mixture, stirring until just combined.

4. In a small bowl, combine cinnamon and the remaining 3 tablespoons sugar. Roll dough into one tablespoon-sized balls and coat in cinnamon sugar. Place on cookie sheet 1-1/2 inches apart. Bake for 8-10 minutes or just until the cookies have set. (Don’t let the tops get too crackly.) Move to a wire rack and let cool slightly.

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