{"id":284,"date":"2011-02-03T06:39:31","date_gmt":"2011-02-03T06:39:31","guid":{"rendered":"http:\/\/blog.beliefnet.com\/homeshuling\/2011\/02\/cornflake-cookies-and-pretzel-rolls-or-the-snow-days-and-what-i-baked.html"},"modified":"2011-02-03T06:39:31","modified_gmt":"2011-02-03T06:39:31","slug":"cornflake-cookies-and-pretzel-rolls-or-the-snow-days-and-what-i-baked","status":"publish","type":"post","link":"https:\/\/www.beliefnet.com\/columnists\/homeshuling\/2011\/02\/cornflake-cookies-and-pretzel-rolls-or-the-snow-days-and-what-i-baked.html","title":{"rendered":"Cornflake Cookies and Pretzel Rolls, or, the snow days and what I baked"},"content":{"rendered":"

As you may have heard, there’s been a lot of snow around here this week. What better way to spend two snowbound days than to do a little baking? (Also a lot of writing, though not for the blog. I finished a draft of a picture book about my challah-stealing dog, based on a true story, which I’m quite excited about.)<\/p>\n

<\/div>\n
First of all, cornflake cookies. What made me google this recipe? I have no idea. It descended upon me like my craving for tuna casserole when I was pregnant – a food I had never eaten in my entire life demanding that I cook and devour it IMMEDIATELY. And OFTEN. In LARGE QUANTITIES.<\/div>\n
<\/div>\n
These cookies are surprisingly light and delicate, which makes it dangerously easy to devour about a dozen in no time. It goes without saying that they should be accompanied by a glass of milk.<\/div>\n
<\/div>\n
<\/p>\n
\n

1 c. sugar
1 c. butter
1 tsp. vanilla
1 1\/2 c. flour
1 tsp. each baking soda and cream of tartar
Add dry ingredients to creamed mix gradually. Stir in 2 cups cornflakes; mix well and add 1\/2 cup nuts if you like (I didn’t.) Drop by teaspoons about 2 inches apart (cookies will spread out). Bake 12-15 minutes at 350 degrees.<\/p>\n<\/p>\n

\"cornflake<\/a><\/span><\/p>\n

The second recipe is for Pretzel Rolls, a delicacy I first fell in love with at the Hot and Crusty<\/a> chain in New York City. Our local bakery, Bakery Normand, makes an even better version. I tried this recipe<\/a>. They were very bit as good as Hot and Crusty’s, and not quite as good as Bakery Normand’s. (Sorry, we devoured them so quickly I didn’t get pictures.) I’ve made three batches in the last week, and I’m not sick of them yet. (Though I love hot pretzels so much that when I lived in Philadelphia, I used to buy them from the food trucks for breakfast<\/i>.) In fact, I’m considering Susie Fishbein’s Hot Pretzel Challah<\/a> for this shabbat. If I do, I promise to post photos.<\/p>\n

Happy baking. And by the way, this is not a food blog. Really.<\/p>\n<\/div>\n

<\/span><\/div>\n","protected":false},"excerpt":{"rendered":"

As you may have heard, there’s been a lot of snow around here this week. What better way to spend two snowbound days than to do a little baking? (Also a lot of writing, though not for the blog. 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