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Cookbook review: Cereal-themed desserts sweeten the deal

Published: Tuesday, Sept. 17 2013 3:13 p.m. MDT

"CEREAL SWEETS AND TREATS," by Jessica Segarra, Gibbs Smith, $19.99, 94 pages

The most important meal of the day could be used to satisfy your after-dinner sweet tooth thanks to self-taught chef Jessica Segarra's new cookbook featuring cereal-themed desserts.

Segarra, who started as a food blogger in 2008 with her blog, The Novice Chef, has honed in her passion for breakfast cereal by creating an array of delicious desserts, ranging from Lucky Charms Milk Bars to White Chocolate Trix Bark, Cocoa Puffs Cupcakes and Corn Pops Ice Cream.

Her newest addition to the kitchen, "Cereal Sweets and Treats," features recipes for quick and easy snacks, after-dinner morsels sure to impress, and frozen favorites no kid can resist.

With a majority of the ingredients being staple items on-hand in any kitchen, these quick recipes can be whipped up to satisfy your sweet and sugary craving.

This self-described sugar addict uses simple techniques to create gourmet treats ready quickly. With easy recipes to follow, even the most novice of chefs can tackle her treats.

Combined with decadent photography done by Segerra herself, this all-dessert cookbook is sure to leave your mouth watering.

White Chocolate Trix Bark

While this looks like a dessert made for kids, it’s so good you won’t want to share it with any little grabby fingers! The bright colors draw you in, but you stay for the fruity white chocolate flavors.

Makes: 10–12 pieces

11 ounces white chocolate chips

1½ cups Trix, divided

Line a large baking sheet with parchment paper and set aside.

Pulse ½ cup Trix in a food processor until powdered. Set aside.

In a medium microwave-safe bowl, microwave chocolate for 1 minute and stir. If not completely melted, microwave in 15-second intervals, stirring after each until smooth.

Pour half of the chocolate onto prepared baking sheet. Cover chocolate with powdered Trix, leaving a ½-inch border around the edges. Carefully pour the remaining chocolate on top, using the back of a spoon to spread to the edges. Sprinkle remaining 1 cup of Trix over the top of the chocolate and press gently to make sure the cereal sticks.

Chill in refrigerator for 30 minutes, or until hardened, break into pieces and serve immediately, or store in an airtight container for up to 3 days.

— "Cereal Sweets and Treats," by Jessica Segarra

Emmilie Buchanan-Whitlock is an intern for the Deseret News with Mormon Times. She recently graduated from Brigham Young University-Idaho. Contact her by email: ebuchanan@deseretnews.com or on Twitter: emmiliewhitlock

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