Cornflake Cakes Kids Recipe Recipe For Stuffed Recipe For Deviled

COOKING WITH KIDS: CHOCOLATE CORNFLAKE CAKES

Steps:

• Children: Weigh out the ingredients. Older children can do this by themselves with supervision and little ones can help to pour or spoon ingredients into the weighing scales. Put 50g butter, 100g milk or dark chocolate, broken into chunks and 3 tbsp golden syrup in a saucepan or microwavable bowl. Put 100g cornflakes in another large bowl.
• Grown ups: Melt the weighed butter, chocolate and golden syrup in the saucepan over a low heat or briefly in the microwave. Allow to cool a little before pouring over the cornflakes.
• Children: Stir the ingredients together gently using a wooden spoon. Spoon the mixture into 12 cupcake cases arranged on a muffin tray (or baking sheet, if you don't have one). Grown ups will need to do this for younger children or simply arrange on a tray and let the mess happen. Put in the fridge to set.

BAKED DEVILED EGGS WITH ASPARAGUS

Steps:

• Preheat oven to 400 degrees F (200 degrees C).
• Cook asparagus in a large pot of lightly salted boiling water until tender, 5 to 8 minutes. Drain well and set aside.
• Scoop yolks out of hard-cooked eggs and transfer to a bowl; mash yolks with a fork.
• Mash deviled ham spread, cream, onion, 3/4 teaspoon dry mustard powder, Worcestershire sauce, and 1/2 teaspoon salt into the yolks until thoroughly combined.
• Fill cavities in egg halves with the yolk mixture; set deviled eggs aside.
• Melt 6 tablespoons of butter in a saucepan over medium heat, and whisk flour into butter until smooth and bubbling.
• Whisk in milk, a little at a time, until the sauce is smooth and thickened; reduce heat to low and simmer for 5 minutes.
• Whisk in Cheddar cheese, 1/4 teaspoon dry mustard powder, salt to taste, and black pepper; stir sauce until cheese is melted and incorporated.
• Spread asparagus into the bottom of a 9x13-inch baking dish.
• Arrange the deviled eggs on top of asparagus; pour the cheese sauce evenly over the deviled eggs.
• Mix crushed corn flakes with 2 tablespoons melted butter in a bowl; sprinkle over the casserole.
• Bake in the preheated oven until the sauce bubbles and the topping is browned, about 20 minutes.

CORNFLAKE CAKES

Steps:

• Melt the butter in a saucepan over a low heat.
• Add the golden syrup stirring constantly until mixed.
• Add the chocolate and vanilla extract and stir until blended then remove from the heat.
• Add the corn flakes and stir to coat evenly.
• Place in baking cases and place in a fridge. Allow to set before serving.

HEALTHIER CHOCOLATE CORNFLAKE CAKES

Steps:

• Place 12 fairy cake cases into a bun tin or on a baking tray.
• Break up 200g dark chocolate into small pieces and place in a heat proof bowl. Put this bowl over a small pan with 1 inch water and heat gently until melted.
• When the chocolate has just melted add 2 tablespoons coconut oil, 2 tablespoons maple syrup and 1 teaspoon vanilla extract.
• Remove from the heat carefully.
• Stir through 75g cornflakes and 50g raisins. If children are making this you may want to put the cornflakes and raisins into a separate bowl and put the chocolate into a jug for them to pour. Mix well with a wooden spoon.
• Spoon the cornflake mixture into the cases.
• Set in the fridge for 30 minutes.
• Store in an airtight container in the fridge.

CORNFLAKE SLICE

Steps:

• Combine the butter and marshmallows in a medium saucepan. Cook over medium heat, stirring occasionally, until melted. Stir in the toasted almonds and cornflakes. Press into a 9x13 inch baking pan and let sit for 1/2 hour. Cut into squares and enjoy!

EVELYN'S CORNFLAKE COOKIES

Steps:

• Cream together all ingredients except cornflakes and cherries. Chill dough for one hour.
• Preheat oven to 350 degrees F (180 degrees C).
• Roll into 1 inch balls, then roll balls into crumbs. Place on parchment-lined sheets, top each cookie with a cherry. Bake for 13 minutes; 6 minutes on middle rack, 7-8 minutes on top rack.

CHOCOLATE CORNFLAKE CUPCAKES

Steps:

• Combine chocolate chips, butter, and maple syrup in a large saucepan over medium heat; cook and stir until melted, 5 to 7 minutes. Remove from heat and cool, 5 to 7 minutes.
• Stir cornflakes into chocolate mixture until completely covered. Spoon mixture into 24 cupcake liners. Refrigerate until set, at least 1 hour.