What’s For Breakfast!? “Amy’s Cereal Cafe!”


While visiting New York City we popped into Kellogg’s NYC, and fell in love with this fun new trend of a Cereal Cafe! It completely elevates your everyday cereal bowl, taking it to a whole new level! Set it up the night before, add a little fresh fruit and you have an amazing breakfast for all ages!~Amy

“Amy’s Cereal Cafe”

Ingredients:
Assorted Cereals…
Assorted fresh fruit…
Assorted nuts, granola, dried fruit, etc..
Caramel Honey, maple syrup, Blueberry Drizzle, etc…
Milk, half and half or as my grandma says, cream..

Brooke’s:
Apple a Day!
Rice Chex, Cinnamon Toast Crunch, Honey Crisp Apple, diced, dried cranberries, with a Honey Carmel* drizzle.

Stephanie’s:
“Livin the High Life”
Life, Special K Oats and Honey, diced fresh pears, toasted pecans, topped with a maple syrup drizzle.

Mindy’s:
“Lemon Sun Blueberry Sky”
Smart Start, Special K,
Fresh blueberries , fresh lemon zest, sliced almonds, and topped with a Blueberry Jam drizzle.

Jeff’s:
“Razzle Dazzle Day”
Honey Bunches of Oats, Original Kellogg’s Corn Flakes, with fresh raspberries, diced peaches, toasted pecans and a Honey Caramel drizzle.

Tiffany’s:
“Strawberry Fields Forever*
Original Special K, Frosted Flakes, fresh strawberries, sliced, lemon zest, copped pistachios, and topped with a strawberry jam drizzle.

Jane’s:
“Tango Sunrise*
Vanilla Almond Special K, Corn Chex, fresh mango, diced, orange zest, shredded coconut, macadamia nuts with a creamy coconut syrup drizzle.

Madeline’s:
“Bahama Babe”
Rice Chex, Special K Oats and Honey, fresh diced mango, lime zest, toasted coconut, macadamia nuts, with a creamy coconut syrup drizzle.

Ozma’s:
“Monkey Business”
Rice Krispies, Vanilla Rice Chex, fresh banana, sliced, honey roasted peanuts, chopped, topped with a Honey Caramel drizzle.

 

 

Honey Carmel Recipe:

4 tbsp butter

1/2 cup brown sugar

1/2 cup honey

1/2 tsp vanilla

dash of salt

Melt butter in a small saucepan. Stir in brown sugar and cook until bubbly. Add honey and salt. Stir until well mixed, remove from heat and add vanilla. Serve warm.

Jam Drizzle:

Thin jam slightly with fruit juice or water, to desired consistency.

Coconut Drizzle:

Coco Lopez Coconut Sweetened Syrup

 

 

Love the vintage kitchen wear? Here’s some links to where you can find them:
Kellogg’s Tony the Tiger Toast Plate, Multicolor, Set of 4 https://www.amazon.com/dp/B01HJS9344/ref=cm_sw_r_cp_api_NDWRzbFAKHZNE

Kellogg’s Froot Loops Bowls (Set of 4), Multi https://www.amazon.com/dp/B01HJS93EE/ref=cm_sw_r_cp_api_JFWRzbDAP4RZY

https://www.wayfair.com/R-Squared-Kelloggs-Froot-Loops-8-Toast-Plate-4-Piece-Set-4012786-L6424-K~ZRI1754.html?refid=GX138927707163-ZRI1754&device=m&ptid=265463782264&targetid=pla-265463782264&gclid=EAIaIQobChMIisy9t_CO1gIVC4ZpCh2VIQV-EAQYBCABEgJ77PD_BwE

For more pictures, photos and new recipes follow me on:

https://www.instagram.com/greattastebuds/?hl=en
https://greattastebuds.wordpress.com/
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Recipes by Amy Richardson

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Seaside Salt Water Taffy Rice Krispie Treats


Back in 2011, I was given a challenge to create a new flavored Rice Krispie Treat, using vacation destinations. So in honor of National Taffy Day, I hope you enjoy a seaside twist on this classic cereal snack! ~Amy

Seaside Salt Water Taffy Rice Krispie Treats

5 tbsp butter
5 1/2 cups Rice Krispie Cereal
1 10oz package marshmallows
3 cups miniature marshmallows
12-15 pieces of salt water taffy, suggested flavors, Cotton Candy, Orange Vanilla, Strawberry, etc…
Powdered sugar for dusting

Dust a small baking sheet with powdered sugar. Slightly warm taffy with hands. Roll into long strips and cut into about ten small pieces per taffy. Place cut taffy onto baking sheet, dusting to lightly coat.

In a large saucepan, over low heat, melt butter, add marshmallows and stir until almost smooth. Remove from heat and fold in cereal. When evenly coated, fold in miniature marshmallows. Stir in taffy pieces, and place mixture into buttered 8×8 baking pan. Pressing lightly to compress. Cool to set. Cover until ready to serve. Slice into even sections. Keep covered until ready to serve.

Makes 10 pieces

Recipe by Amy Richardson