Breakfast Desserts Odds – Which Ones Will Become Morning Standards?

Fruit Pebbles Doughnuts

By Marian Cooper Cairns

This rainbow-colored breakfast cereal takes doughnuts to the next level.
Prep Time: 2 Hours
Cook time: 45 Minutes

Ingredients

• Cooking spray
• 3 1/2 c. all-purpose flour, spooned and leveled, plus more for working
• 1 (1/4-ounce) package active dry yeast
• 2 tbsp. warm water (105°F-11°F)
• 1 c. whole milk, room temperature
• 1/3 c. unsalted butter, room temperature
• 4 large egg yolks, room temperature
• 2 tbsp. granulated sugar
• 1 3/4 tsp. kosher salt, divided
• Peanut oil, for frying
• 1/2 c. confectioners’ sugar
• 1 tbsp. light corn syrup
• 1/2 tsp. pure vanilla extract
• 1 1/2 c. Fruity Pebbles cereal

Directions

1. Lightly grease a bowl. Lightly flour a large baking sheet.
2. Stir together yeast and warm water in a separate bowl. Let stand until foamy, 4 to 6 minutes (if mixture doesn’t foam, discard and start again). Mix together flour, milk, butter, yolks, sugar, 1 1/2 teaspoons salt, and yeast mixture in a bowl. With a dough hook, beat on low speed until a soft, tacky dough forms. Increase speed to medium-high and beat 3 minutes. Transfer dough to prepared bowl and turn to coat. Cover with plastic wrap and let stand, at room temperature, until doubled in size, 1 1/2 to 2 hours.
3. Turn dough onto a lightly floured work surface and roll, with a lightly floured rolling pin, to 1/2 inch thick. Cut out as many rounds as possible with a 3-inch cutter, then cut a hole in center of each round with a 1-inch cutter. Transfer doughnuts and holes to prepared baking sheet (reroll scraps once). Cover with a kitchen towel and let rise, at room temperature, until slightly puffed, 25 to 30 minutes.
4. Heat 2 1/2 inches oil in a Dutch oven to 375°F. Fry doughnuts, in batches, turning occasionally until golden brown, 2 to 3 minutes. Transfer to a wire rack, set over paper towels, to drain.
5. Stir together confectioners’ sugar, corn syrup, vanilla, 2 tablespoons hot water, and remaining 1/4 teaspoon salt in a bowl. Place Fruity Pebbles on a plate. Dip one side of doughnuts in glaze, allowing excess glaze to drip off, then dip in Fruity Pebbles, pressing lightly to help adhere. Let stand until glaze is set, 18 to 20 minutes.

French Toast Crunch Snickerdoodle Sandwiches

By Marian Cooper Cairns

The rich maple filling makes these sandwich cookies even sweeter.
Prep Time: 2 Hours
Cook time: 1 Hour

Ingredients

• 2 1/2 c. French Toast Crunch cereal, plus more lightly crushed for rolling sandwich cookies
• 2 1/4 c. all-purpose flour, spooned and leveled
• 1 tsp. baking soda
• 1/2 tsp. Kosher salt
• 2 tsp. cream of tartar
• 1 c. (2 sticks) unsalted butter, at room temperature
• 1 3/4 c. sugar, divided
• 2 large eggs
• 2 tbsp. ground cinnamon

Fluffy Maple Filling

• 1/2 c. (1 stick) unsalted butter, at room temperature
• 2 c. confectioners’ sugar
• 3 tbsp. maple syrup
• 1/2 tsp. ground cinnamon
• 1/2 tsp. Kosher salt
• 1 (7-ounce) jar marshmallow creme

Directions

1. Pulse 2 1/2 cups cereal in a food processor until fine crumbs form, about 8 to 10 times (you should have 1 1/4 cups). Whisk together flour, baking soda, salt, and cream of tartar in a bowl.
2. Beat butter and 1 1/2 cups sugar on medium speed with an electric mixer until light and fluffy, 3 to 4 minutes. Add eggs, 1 at a time, beating just until blended after each addition. Reduce mixer speed to low and gradually add flour mixture, beating just until combined. Add 3/4 cups finely crushed cereal, beating just until combined. Cover and chill dough 2 hours or up to 3 days.
3. Preheat oven to 350°F. Line baking sheets with parchment paper. Stir together cinnamon, remaining 1/2 cup crushed cereal, and remaining 1/4 cup sugar in a bowl. Measure level tablespoons of dough; roll into balls. Drop dough into the cereal-sugar mixture and roll to coat. Place dough on prepared baking sheets, spacing 3 inches apart.
4. Bake, in batches, until golden on the edges but still slightly soft in the center, 10 to 11 minutes. Transfer to a wire rack to cool completely.

Make Fluffy Maple Filling

1. Beat unsalted butter on medium speed with an electric mixer until creamy, 1 to 2 minutes. Slowly add confectioners’ sugar, maple syrup, ground cinnamon, and kosher salt, beating until smooth, 1 to 2 minutes. Fold in marshmallow crème just until combined.
2. Spread the flat side of half of the cookies with Fluffy Maple Filling, dividing evenly. Sandwich with remaining cookies. Roll edges of cookies in crushed cereal.

Oreo Pancakes

By Arden Sarner

Crunchy on the outside, soft and fluffy on the inside, and a sweet creamy filling that tastes just like Oreos.
Prep Time: 40 minutes
Cook time: 20 minutes

Ingredients

• 9 Oreos
• 1/3 cup all-purpose flour
• 1/4 cup natural cocoa powder
• 1/4 teaspoon salt, separated
• 1/4 teaspoon baking powder
• 1/8 teaspoon baking soda
• 1 egg
• 4 tablespoon vegetable oil
• 2 teaspoon vanilla extract, separated
• 1/4 cup granulated sugar
• 1/4 cup packed brown sugar
• 1/4 cup buttermilk
• 1/4 cup shortening
• 1/4 cup powdered sugar
• 1 cup marshmallow fluff

Directions

1. Separate the Oreo filling from the cookies.
2. Put the Oreo cookies in a plastic bag and crush them.
3. For the dry ingredients, combine the flour, cocoa powder, half of the salt, baking powder, and baking soda.
4. In another bowl, combine the egg, oil, 1 teaspoon vanilla extract, granulated sugar, and brown sugar.
5. Add half of the wet ingredients and half of the buttermilk to the dry ingredients. Mix until it starts to come together. Then add the rest of the wet ingredients and the buttermilk and stir until combined.
6. Fold in the crushed Oreo cookies.
7. Pour 1/4 cup of batter onto a greased griddle on medium heat. Cook for 10-15 minutes, or until the edges are dry. Flip and cook for another 2-3 minutes.
8. For the filling, mix together the shortening, powdered sugar, marshmallow fluff, Oreo cookie filling, 1 teaspoon vanilla extract, and half of the salt.
9. Stack the pancakes with filling spread in between. Drizzle with chocolate sauce and sprinkle on crushed Oreos to be fancy. Enjoy.