Feliz Cinco de Mayo!
Feliz Cinco de Mayo! I hope you’re celebrating today…unless you’re celebrating the Kentucky Derby or Talladega or something else. This is quite the day for eating, drinking, and being merry!
If you’re having a fiesta and you’re still not sure what to do for dessert. I have something SUPER easy for you. Make No-Fry Fried Ice Cream! We had a Quatro de Mayo potluck at work yesterday, and we were light on the desserts section of the sign up sheet. I waffled on this until about 10 minutes til 5 on Thursday night, but it ended up being a winner. I had a reception to attend the night before so I was low on prep time. This recipe from Tablespoon saved the day.
- 6 cups honey coated corn flakes cereal, crushed
- 2 Tablespoons white sugar
- 3 Tablespoons butter, melted
- 5 Tablespoons corn syrup
- 2 teaspoons ground cinnamon
- 1 gallon vanilla ice cream, softened
- (optional) Toppings: caramel syrup, chocolate syrup, whipped cream
- Combine crushed cereal, sugar, butter, corn syrup. and cinnamon in a small bowl. Set aside.
- Shape ice cream into 3-inch balls and roll in the cereal mixture, pressing lightly to ensure that the ball is fully coated.
- Place ice cream balls in muffin tins and freeze until ready to serve.
- To serve top with syrup, whipped topping, and a sprinkle of cinnamon if desired.
I’ve become quite used to bringing food for events so let me share a few tips on how I transported and made this dessert. First of all for a crowd, I didn’t bother with the pre-scooping. I just made a little sign with instructions for each person to scoop out their own ice cream and let them top it with as many of the “fried” bits (and then toppings) as they wanted. Since we had TONS of food, many people didn’t get into desserts until later in the afternoon so this let me keep the ice cream and whipped topping in the freezer until somebody wanted it.
I made the full batch of fried bits and got all of the toppings (chocolate and caramel sauce and whipped cream) and had another person bring the ice cream to share the cost. He only got a half gallon of vanilla ice cream (from Blue Bell…it was delish!), but I’m glad I made the full amount of fried bits because those definitely went faster since I didn’t roll the scoops of ice cream in the mixture.
If you’re bringing a dish to an event, you want to make sure you’ve got all of the prep utensils, ingredients, and special serving tools you’ll need. Don’t count on the venue having them because either they won’t have a can opener or strainer or ice cream scoop or whatever OR 10 other people will be counting on using it. It also helps to keep this in mind for freezer and refrigerator space (we were asked to clear out the fridge the day before the event so we’d have enough room…smart!) or oven / microwave / toaster oven space. We had a lot of frantic heaters at the last minute, which makes for some dishes being a little cold in the end. Bring your own cooler for cold things or crockpots and heated casserole dish covers for warm things, and take control of your own temperature destiny!
My last bit of advice has to do with once the whole thing is over. Plan for a mess…my toppings bottles were sticky, my ice cream scoops were dirty, and I had leftovers to deal with. Bring your own plastic zipper bags or leftover containers. Bring a plastic bag (zippered or recycled grocery) to plop all of the used utensil in (then throw them straight in the dish water or washer when you get home). Bring a roll of your own paper towels or handy wipes for messes, especially if you’re partying in a field (a la Derby or Steeplechase) sans kitchen. If you had a warm dish, say in a crockpot, you need to think about the safety of your leftovers after they’ve been sitting out on the serving table. After 2 hours, they’re probably not good any more. You’ll want to get those packed up and refrigerated ASAP or they’ll be going in the trash (or making someone sick!).
So how did all of this advice play out with my dish yesterday?
When I was prepping for this dessert, I packed a 1-cup measure, a small plastic container with the butter pre-measured (so I could just pop it into the microwave to melt), another container with the cinnamon and sugar measured out, a tablespoon measure, a bottle of corn syrup, and 2 ice cream scoops. I also brought my own container with a lid to mix the fried bits up in so that I could take home any leftovers. I stopped on the way into work to get the cereal and toppings. When I was setting out the dessert to serve, I measured out the cereal with the 1-cup scoop, crushing them with the bottom of the cup as I went. I popped the butter in the microwave and dumped in the other ingredients. I forgot to bring a mixing / serving spoon, but thankfully there were enough of them on site. I also borrowed small spoons to serve the whipped topping.
One last thing…be prepared to share your recipe. Have it typed up in an email ready to forward or bring your recipe card to throw on the copier at work. If you’ve found a good recipe, people will want it!
Whether you’re enjoying margaritas, mint juleps, or 40s (or something non-alcoholic like me)…have fun today!