Chocolate Cornflake Drop Cookies

I’m not sure if that’s exactly what they’re called, but they’re one of my favourites.  When I was a little girl, my mother used to make them, and then I started making them.  We originally called them ‘Sharon’s Cookies’, because I think Mom got the recipe from someone named Sharon.  Possibly an aunt of mine.  And you don’t bake them, so they’re quick to make!  (And only one pot and spoon get dirty, bonus!)

Chocolate Cornflake Drop Cookies

Anyway, we used to put weird stuff in our baked goods.  I’m going to give you both the original recipe, and then my modified version.

Chocolate Cornflake Drop Cookies (Original Recipe)

  • 1/4 c parowax
  • 1 c chocolate chips
  • 1 c peanut butter
  • 1 c icing sugar
  • 1/4 t salt
  • 4 c corn flakes

Melt parowax and chocolate chips.  When melted, add peanut butter, icing sugar, and salt.  When all well dissolved, stir in corn flakes.  Drop by the spoonful onto waxed paper, and let set (takes about 5 minutes).

Chocolate Cornflake Drop Cookies (Updated Version)

  • 1/4 c chocolate melting wafers
  • 1 c chocolate chips
  • 1 c peanut butter
  • 1 c icing sugar
  • 1/4 t salt
  • 3-4 c corn flakes

Melt chocolate and peanut butter together, and then add icing sugar.  When well dissolved, stir in corn flakes.  Drop by the spoonful onto waxed paper, and let set (takes about 5 minutes).  Yield: 30 cookies this size:

Chocolate Cornflake Drop Cookies

**Notes on the updated version**
I omitted the wax, which makes the cookies shiny and firms them up once they’re set.  Using just chocolate chips makes them not as hard.  I decided to try adding the chocolate melting wafers, because they harden nicely.  And they did turn out shiny!  I might even change it to 1/2 c melting wafers, and 3/4c chocolate chips.
 
So… there are 30 cookies.  Well, 29, because I ate one yesterday when I made them… actually, now there are 28, because I ate another when I took the picture… I may have to make another batch (or two) before Christmas if they’re going to make it to Christmas dinner…

Chocolate-Peanut Butter Cheesecake

Image

Hello, lovely.

Apparently, the Kraft/Philadelphia website were down the other night.  I usually just go to the Kraft website, and use their recipe for peanut butter cheesecake, but I kept getting ‘404 – file not found’.  So I experimented, and this is what I got!

Chocolate-Peanut Butter Cheesecake

Base:
1/2 cup margarine or butter (I used 1 square of Imperial Margarine)
2 cups of Oreos crumbs

Cheesecake:
2 blocks of cream cheese
1/2 cup of peanut butter
2 eggs
1 tbsp sugar
1 shot Kahlua
2-3 tbsps of melted chocolate (or 4… or 5…)

Topping:
Crumbled peanut butter cups

Base:
Preheat oven to 325.  Melt your margarine and stir the crumbs in.  Press down into the pan with your fingers.  When we cook cheesecakes, we put a layer of wax paper on top of the springform pan.  Bake for 5-10 minutes.

Cheesecake:
Mix together cream cheese and peanut butter.  Do a little taste test to make sure the peanut butter is strong enough for you.  Add eggs and sugar, and mix.  Add in Kahlua.  You’ll want to grease your spring form pan, just so the cheesecake comes out easily.  I forgot.  I poured in a little of the mixture before I forgot.  Ideally, you would spray some Pam onto the sides after baking the base.  I had to put some margarine onto a piece of paper towel and get the edges that way.  Once your have your mixture poured into the pan, add the melted chocolate, and swirl it around.  Bake at 325 for 30 mins.  If it doesn’t looked cooked at 30 minutes, leave for another 5.  It will brown a little when it is cooked.

Topping:
Once the cheesecake has cooled, crumble some peanut butter cups over top.  I had a bag of the Reese minis in our cupboard, and they all melted together in the heat wave last week.  They were perfect on top.

Enjoy with a big glass of milk!