11/27/2023 0 Comments Desserts with cinnamon toast crunch![]() She is also said to carry around cookie dough and desserts in her pocket, so of course I immediately developed a girl crush on her! She is a woman after my own sweet tooth! To give you a quick run down, Christina Tosi is the badass lady chef that founded the popular Milk Bar. To take such an aha moment with cereal and turn it into an empire is what dreams are made of. The passion and dedication she has for her craft is incredible. Christina Tosi is a girl boss in every way and she inspires budding chefs like me to the core. I have been wanting to do a cereal infused dessert ever since I binge watched A Chef’s Table on Netflix. And there is something about Cinnamon Toast Crunch that is creamy, crunchy, sweet and toasty all at the same time And when I take a bite, to this day, I am brought back to my childhood love for this cereal. As I mentioned in my Chai Cinnamon Rolls and Coconut Milk Cinnamon Rolls, I have a serious Cinnamon obsession. I have always been a cinnamon sugar obsessed Gal. That was the “fun” cereal that my Mom let us get once in awhile between all of Corn Flakes and Raisin Bran. If you are anything like me, I grew up loving Cinnamon Toast Crunch. This is the perfect cake for cinnamon lovers for Easter brunch or anytime a cinnamon craving hits! And if you love Milkbar and Christina Tosi, then you will have so much fun making this cake! Each component of the cake includes cinnamon toast crunch in some way. This cake is buttery, with soft and flavorful cake and crunchy, cinnamon layers. ![]() Then a crunchy, buttery, cinnamon toast crunch streusel topping finishes it off. Pipe or dollop whipped cream around the top edge and top each dollop with a few pieces of cereal.Cinnamon Toast Crunch Cake begins with a tender, cereal infused vanilla cake which is filled with a rich brown sugar, cereal, and cinnamon mixture. Refrigerate until completely set, at least 4 hours and up to overnight. (The batter will spread as you add alternating scoops, they will widen, forming concentric circles.) Repeat with the remaining batter, alternating between flavors and using the 1/4-cup measure for the cinnamon and the 1/2-cup measure for the vanilla, until all the batter is gone. Fill a 1/2-cup measure with vanilla batter and pour into the middle of the cinnamon batter. Scoop out about a quarter of the batter into another medium bowl and stir in the cinnamon-butter mixture.įill a 1/4-cup measure with cinnamon batter and pour into the center of the crust. Add the gelatin to the cream cheese mixture and beat on medium speed to combine, about 30 seconds. Microwave the gelatin, stirring as needed, until melted, about 30 seconds. Continue to beat on low until completely incorporated, about 2 minutes. Scrape down the sides of the bowl and add the cereal milk. Whisk together the cinnamon, remaining 4 tablespoons melted butter and remaining 10 tablespoons brown sugar in a small bowl to combine set aside.īeat the cream cheese, confectioners' sugar, sour cream, vanilla, salt and lemon juice in a large bowl with an electric mixer on medium-high speed until completely smooth, about 2 minutes. ![]() Meanwhile, combine the gelatin with 1/4 cup water in a small microwave-safe bowl and set aside to soften, about 5 minutes. Cool to room temperature, about 30 minutes. Bake until lightly toasted, 12 to 15 minutes. Pack into a 9-inch springform baking pan, pressing it about 1/2 inch up the sides. Add 1/2 cup of the melted butter and 2 tablespoons of the brown sugar to the bag and shake until the cereal is coated. ![]() Discard the soaked cereal.Ĭrush the remaining 7 cups cereal in a resealable plastic bag with a rolling pin. Put the milk and 1 cup of the cereal in a medium bowl and let stand until the milk tastes like the cereal, about 30 minutes. ![]()
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