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Kellogg’s Held A Baking Contest And The Winning Recipe Is DOPE

If you’re looking for some inspiration for a new holiday dessert, this Kellogg’s Frosted Flakes® Plum Berry Tart might be the sweet that captures everyone’s eye this season.

Created by classical musician Sara Mellas, this tart just won Kellogg’s first-ever Holiday Baking Challenge, judged by cookbook author Padma Lakshmi. As a result of Mellas’s win, the creation will be featured on the Kellogg’s NYC cafe menu for a limited time.

Mellas was inspired by Tchaikovsky’s Dance of the Sugar Plum Fairy when making her winning sweet treat. This dessert takes cereal to new levels of culinary ingenuity by adding festive twists to every component of the tart. Kellogg’s Frosted Flakes can be found in the tart base (made with almonds), the mascarpone-cream cheese filling, and the mini snowball cookies that adorn the top of the pastry. Fresh red plums and berries arranged in a snowflake pattern add bright pops of color and vibrant flavors that create a dessert as delicious as it is photogenic.

If you’re interested in trying out this contest-winning dessert for yourself, peep the full recipe below.

Makes one 9” tart and approx. 5 dozen miniature cookies

Ingredients

For the Frosted Flakes Pastry Tart Base:
1 1/2 cups Kellogg’s Frosted Flakes
14 Tbsp all-purpose flour
2 Tbsp almond flour
1/4 tsp. salt
7 1/2 Tbsp unsalted butter, cold and cubed
1 egg yolk
3-4 Tbsp. cold milk
1/8 tsp. white wine vinegar
3 Tbsp. Frosted Flakes, roughly crushed

For the Frosted Flakes Whipped Mascarpone Cheesecake Cream:

3/4 cup Kellogg’s Frosted Flakes
1 1/2 cups heavy cream
3 oz. cream cheese
3 oz. mascarpone cheese
3 Tbsp plus 1 tsp granulated sugar
1 tsp. vanilla extract
1/8 tsp. orange zest
Dash of salt

For the Frosted Flakes Sugar Cookie Cut-Outs:
84g (6 Tbsp.) unsalted butter
65g (1/3 cup) granulated sugar
25g (1/2) egg
1 tsp. vanilla extract
90g (3/4 cup) all-purpose flour
¼ teaspoon baking powder
90g (2 1/4 cups) Kellogg’s Frosted Flakes, ground into flour
1/4 tsp. Salt

For the toppings:
4-5 red pears
1/2 cup strawberries
1/2 cup raspberries
Pomegranate arils
Powdered sugar

For the glaze:
2 Tablespoons apricot glaze
2 Tablespoons water

Instructions

For the crust

1. Place the Frosted Flakes, flour, almond flour, and salt in the bowl of a food processor. Process on high until the cereal is ground to the consistency of flour. Add the cubed butter to the bowl. Pulse the mixture 3-4 times, just until the butter is cut to the size of peas. Transfer the mixture into a large mixing bowl.

2. In a small bowl, whisk together the egg yolk, 3 Tbsp. of milk, and vinegar. Pour over the flour and butter mixture. Gently mix the liquid into the dry ingredients, until a shaggy dough comes together. Add an additional Tablespoon of milk if needed. Take care to not over mix.

3. Gently shape the dough into a disc and wrap in plastic wrap. Refrigerate for 15 minutes.

4. Scatter the crushed Frosted Flakes evenly into the bottom of a 9” tart pan.

5. Remove the dough from the refrigerator and gently roll into a 10” circle. Turn the dough into the tart pan, over the Frosted Flakes. Trim the edges, and dock the bottom with the tines of a fork. Transfer the pan to the freezer for 15 minutes, or until the crust is solid. While the dough chills, preheat the oven to 350 °F/180 °C.

6. Line the frozen tart crust with parchment paper and fill with pie weights. Place in the oven on the lower rack. Bake the crust for 25-30 minutes, until set and lightly browned at the edges. Carefully remove the pie weights and parchment paper. Continue baking for 15-18 minutes longer, until the crust is deeply golden. Remove the crust from the oven and allow it to cool completely before filling.

For the filling:

7. Place the Frosted Flakes in a bowl and pour over the heavy cream. Stir to fully submerge the cereal. Cover and refrigerate for at least 30 minutes.

8. Place the cream cheese in a medium bowl and beat on medium-high speed until smooth and creamy. Add the mascarpone, sugar, vanilla, orange zest, and salt. Continue beating on medium speed for a minute longer, just until smooth.

9. Remove the heavy cream from the refrigerator. Strain the cereal from the cream, pressing it down into the sieve to fully extract all the cream. Discard the cereal. Beat the cream on medium-high speed until medium peaks form.

10. Add the whipped cream to the cream cheese-mascarpone mixture. Beat on medium speed until it holds stiff peaks. Take care to not over-beat. Cover the bowl with plastic wrap and refrigerate until ready to use.

For the cookies:

11. Preheat the oven to 350 °F/180 °C. Line a large baking sheet with parchment paper.

12. Cream the the butter and sugar together in a large bowl. Add the egg and vanilla and beat for a minute longer, until the mixture is pale and fluffy. Add the flour, Frosted Flakes flour, baking powder, and salt. Mix on medium-low speed until a smooth dough forms.

13. Transfer the dough onto a liberally floured surface and gently roll to a scant 1/4” thickness. Use a 1” cookie cutter to cut the dough into as many cookies as possible, and arrange on them on the baking sheet.

14. Transfer the baking sheet to the freezer for 10 minutes, or until the cookies are solid.

15. Place baking sheet to the middle rack of the preheated oven. Bake the cookies for 6-7 minutes, until very lightly browned on the edges. Remove the baking sheet from the oven.

16. Allow the cookies to cool completely. Once cool, dust with powdered sugar.

To assemble:

17. Spread the filling evenly into the cooled tart crust.

18. Within an 1-2 hours of serving, slice the pears 1/8” thick. Arrange in a circular pattern over the cream filling, alternating with circles of berries, creating a floral design. Space 8 sugar cookies evenly on the perimeter of the tart. Place pomegranate arils.

19. Create the glaze by mixing apricot glaze and water together. Using a brush, lightly glaze fresh fruit. Refrigerate until ready to serve.

20. Before serving, dust the tart lightly with powdered sugar.

Photos by Marc Kharrat


Created in partnership with Kellogg’s

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Cravings Food Challenges FOODBEAST SPONSORED Sweets

Kellogg’s Wants You To Make A Winning Holiday Dessert With Its Cereal

Froot Loops Cake? Rice Krispies-bread House? Festive Frosted (Snow)Flakes? This holiday season, cereal is the star of Kellogg’s first-ever Holiday Baking Challenge judged by cookbook author and TV host, Padma Lakshmi!

Anyone across the U.S. is invited to submit recipes of their best confections to the inaugural Holiday Baking Challenge at www.kelloggsnyc.com/holiday for the chance to show Kellogg’s and Padma Lakshmi their baking chops in New York City.

 

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Four finalists will take participate in the live baking competition on December 12th at cereal wonderland, Kellogg’s NYC Café, where they will use their culinary ingenuity to reimagine favorite Kellogg’s cereals into inventive new holiday goodies. Lakshmi will be there in person to both host and judge the event – crowning one winner as this year’s cereal-themed “must-make” holiday dessert.

“I’m excited to see what yummy treats folks come up with for the holidays with these great, iconic Kellogg’s cereals,” said Lakshmi. “In my own recipes, I’ve often used Rice Krispies and Corn Flakes in both savory and sweet dishes. They’re perfect for fun in the kitchen with the whole family.”

 

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In addition to bragging rights, the lucky grand prize winner will have their dessert featured on the Kellogg’s NYC Café menu, plus a full media tour with Padma herself. With the competition taking place in a venue made for breakfast lovers and foodies alike, we can’t wait to see how an unexpected ingredient like cereal is used to make new, playful desserts.

Do you think you have what it takes to become a Kellogg’s baking champion? If so, grab your favorite cereal and get baking!


Created in partnership with Kellogg’s. 

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#foodbeast Brand Grocery Pop-Ups SPONSORED

Special K Opened A FREE Grocery Store For One Day In The Name of Nutrition

While the emphasis on today’s nutrition trends focuses on macronutrients like carbs, protein, and fat, the micronutrients are still a crucial part of anyone’s diet. Unfortunately, since there’s less of a spotlight on micronutrients, many people aren’t getting the vitamins and minerals they need to properly function.

In the case of women, 2 in 5 are missing dietary targets for Vitamins D and E, calcium, magnesium, and fiber. For girls, that number sharply increases to 2 in every 3.

Mark Von Holden/AP Images for Kellogg’s

To help bring attention to this issue, Special K opened a pop-up grocery store in New York City in partnership with the United Nations Foundation’s Girl Up during the International Day of the Girl on October 11th. Designed to help educate women and girls on the vitamins and minerals they may be missing out on, each shelf represented key dietary sources of various micronutrients.

The pop-up experience was free, but shoppers could donate the cost of their groceries to Girl Up, a global leadership development initiative that positions girls to become leaders in the worldwide movement for gender equality.

Special K is the exclusive food partner for Girl Up, using nutrition education to help girls globally unlock and support female strength. They’ve also recently beefed up the nutrients in their own foods to ensure that those who eat them are getting everything they need.

Even though the pop-up supermarket only lasted one day, you can still learn about good sources of key micronutrients through several online and in-person resources, including the Special K website where you can submit questions about what your body may be telling you from a nutritional standpoint.


Created in partnership with Special K

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#foodbeast Adventures Brand Celebrity Grub Cravings FOODBEAST Restaurants SPONSORED

Duff Goldman Just Dropped An Exclusive All-Cereal Menu At Kellogg’s NYC Cafe

Ever since Kellogg’s NYC Café opened in Union Square last December, it has served as a wonderland for hardcore fans of the breakfast staple and foodies alike looking to reimagine cereal in fun, new ways. Now, the culinary ingenuity of their cereal creations have taken another unexpected twist, thanks to the cereal café’s first-ever culinary residency.

For two days, Food Network dessert icon Duff Goldman brought his personal influence into a unique, cereal-backed and fall-themed menu created for lunch and dinner. The result was a lineup of playful dishes that delivered on both innovative flavor combinations and entertaining visual appeal.

Goldman’s dishes were on the menu from September 12th-13th at the cafe, where five sold-out seatings were held each day for customers to try his offerings. To develop his menu of three appetizers, two entrees, three desserts, and a cereal course, he spent about a month ideating with cereal, he told Foodbeast.

“I just kinda went to town and started playing with it,” he said. “It wasn’t too hard to think about a cereal and then build an entire dish around the properties of that cereal… It’s like Iron Chef without the pressure.”

Of the dishes he created, a few stood out. These include the lahmajoun, or Middle Eastern flatbread, topped with a variety of ingredients. Goldman’s version included a turmeric and parsley pesto, haloumi cheese, and a lamb sausage made with Raisin Bran.

The bran flakes were also incorporated into the dough, adding a “sweet and nutty flavor,” as Goldman put it. “I’ll be making some lahmajoun when I get home,” he added, noting that it was one recipe he was definitely taking back with him.

 

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Another dish that stood out to both Goldman and the guests was the Kellogg’s Krispie Fish Stiks. Goldman’s love of fishing and fish tanks came to life in this offering, as he served it inside of a massive fish bowl packed with Rice Krispies and a few different fishing-related accoutrements.

Goldman’s favorite creation, though, was a component of his Froot Loops surprise dish. Inside of a special toothpaste tube was a rainbow creme patisserie (a flour-thickened custard) that changed colors as guests squeezed it out of the tube onto a cookie.

The whimsical energy backing each of Goldman’s dishes was a great way to imagine cereal in fun, unexpected ways.

“The biggest thing is to think like a kid,” he said, as it helps make dishes fun, creative, and delicious. “If 10-year-olds like what you’re making, everyone else will as well.”

Goldman also designed a limited-edition “cake themed” cereal bowl to benefit No Kid Hungry, which will be available at Kellogg’s NYC Café until supplies last.

All photos courtesy of Kellogg’s


Created in partnership with Kellogg’s

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Health News Packaged Food

Kellogg’s Just Issued A Nationwide Recall On Honey Smacks Due To Salmonella

If you’re a fan of Kellogg’s Honey Smacks cereal and just picked a box or two up, you may want to inspect those boxes. It’s possible they’re part of a multi-state recall in effect right now.

The FDA and Kellogg’s are working together on a voluntary nationwide recall following reports of Salmonella Mbandaka illnesses linked to the cereal. Honey Smacks is the only type of cereal affected so far, with boxes with expiration dates between June 14, 2018 and June 14, 2019 under the recall.

According to warnings from the CDC and FDA, 73 people across 31 states have gotten sick as part of the outbreak so far.

In terms of distribution, the Honey Smacks involved in the recall were distributed nationwide, along with limited releases in Costa Rica, Guatemala, Mexico, the Caribbean, Guam, Tahiti and Saipan.

To check if your cereal box is one of those that could be potentially contaminated with Salmonella, check the UPC code right underneath the barcode on the packaging. If the code matches one of the two in the above Facebook photo, Kellogg’s is recommending that you discard it immediately.

Salmonella is one of the top five common foodborne pathogens that contaminates US food products. Most healthy people that ingest it will experience symptoms like nausea and diarrhea, but it can be serious or even fatal in young children, elderly people, or those with weakened immune systems. Most people recover within a week without need of treatment, however.

Currently, the FDA has linked Honey Smacks to the potential multi-state outbreak of Salmonella, which is why the voluntary recall was put into effect. Kellogg’s began an investigation with their third-party supplier who makes the cereal right after being contacted by the FDA and CDC, according to a press release.

For those who purchased a box of Honey Smacks that may be contaminated, Kellogg’s is offering a refund.

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Now Trending Packaged Food

General Mills Trolls Kellogg’s, Straight Up Snatches Frosted Flakes Name

The pettiness is real over at General Mills as they lowkey trolled Kellogg’s with their new Lucky Charms cereal.

At first glance, you probably saw Junk Banter’s photo above, read “Lucky Charms Frosted Flakes,” and thought, “Oh, cool. Another food collab.” That couldn’t be further from the case.

General Mills and Kellogg’s are well-known direct competitors, and GM had the audacity to use Kellogg’s Frosted Flakes name in its upcoming cereal.

That would literally be like Frito-Lay releasing Flamin’ Hot Takis, or Burger King releasing a McWhopper.

To add more to the social media banter, rapper Cardi B claimed that she invented the cereal, and wants the recognition because she rapped a line about Lucky Charms and Frosted Flakes on her hit song “Bodak Yellow”.

Aside from the brand wars, replacing the toasted oats with sugary frosted flakes sounds amazing. It also sounds like you’ll go into shock with all the sugar, but the taste might be worth it.

General Mills didn’t give an official launch date, just stating they’d be out in January, but as you can see by the Instagram photo posted on Snack Cellar, the cereal has already been spotted at Walmart.

We have to give General Mills props, in an age where petty acts rule the internet, they’re taking a step in the right direction.

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Grocery Packaged Food What's New

Unicorn Cereal Is Officially Invading U.S., Are Basically Cupcake Froot Loops

Just when you thought the hype around this fad was starting to die down, Kellogg’s injected some new life into the viral kaleidoscopic food trend by launching a unicorn cereal in the U.S.

unicorn cereal

Photo courtesy of Kellogg’s // Sara Jaye Weiss

While a version already exists in the UK, the variant we will be getting here is different than the cereal across the pond. Both look like Froot Loops, but the American version consists of a “magic cupcake” flavor rather than the “Unicorn Froot Loops” in the UK.

The two cereals also differ based on the color of the cereal loops. The hues that make up the UK’s unicorn cereal iare purple, yellow, and red, which are apparently all made with natural colors. While the Kellogg’s press release didn’t make clear if the colors of the American version are all natural, they definitely are different, with red, blue, and purple loops coated in white crunchy bits.

The gimmicky cereal is poised to hit store shelves nationwide next March. Beforehand, though, it will make an appearance at the new Kellogg’s cafe in New York City’s Union Square, so fans there will have a chance to try it before everybody else.

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#foodbeast Brand Feel Good FOODBEAST Restaurants SPONSORED Sweets

An Exclusive Look Inside Kellogg’s Permanent Cereal Restaurant

No matter the time of day, cereal is always a great snack. With that in mind, the creative heads at Kellogg’s have teamed up with New York Times best-selling lifestyle author and fellow foodie Lauren Conrad to bring back Kellogg’s® NYC Café on December 14.

Coming off a successful Times Square experience last year, the new Kellogg’s® NYC Café is going to be five times larger, and will serve as a destination for inspiration, creativity and – of course – cereal.

Designed to capitalize on the Instagram-worthy food and space, the revamped Kellogg’s® NYC Café will feature an open-concept kitchen, a DIY cereal creation station with ingredients fresh from the Union Square Farmer’s Market, and spacious lounge areas where people can work, relax and eat!

They are bringing back some favorite recipes from the first Café, some new additions, and Kellogg’s fans will also get a chance to experience Lauren Conrad’s inventive, cereal-inspired recipes.

Some of the notable menu items that are already popping up on Instagram include the “Bananas Foster” bowl, made with Special K™ and Frosted Flakes®, rum roasted bananas, cajeta and candied cashews.

Don’t miss out on “Kumquat Life” with Chocolate Frosted Flakes™ and caramelized kumquats, or “Christmas Morning” with Frosted Mini-Wheats®, cinnamon roll bits & toasted marshmallow.

They’ll also have non-cereal items like the Pop-Tarts® ice cream sandwich. The sprinkles-flavored ice cream is by local Brooklyn ice cream maker, Oddfellows.

Stop by the Café located at 31 E. 17th Street for some fun times and discover the endless opportunities cereal can bring, starting December 14.

Photos by Ron Lai


Created in partnership with Kellogg’s