Spring Break
U Can Cook
Sarah Kopman-Fried
Issue date: 9/4/07 Section: Focus
Each year, millions of copies of new cookbooks are printed. Whether it's something as simple as a local Congregational Church's Community Recipes, or as well known as the next Emeril Lagasse book, there are cookbooks covering every imaginable type of cuisine and occasion. Except for one.
Cooking in college, especially while living in dorms where kitchen equipment can be sparse, or even non-existent, can be particularly challenging. On the topic of substitute microwaves for ovens and dining hall utensils for blenders, most chefs are conspicuously silent.
However, I've found that with a little bit of creative thinking, and a willingness to substitute, it really is possible to make some yummy treats, even if all you've got to work with is a microwave. A prime example is the following recipe for chocolate caramel crispers, which are really popular with my friends. I like to serve them on Thursday nights, when a bunch of people stop by to watch Grey's Anatomy. The first time I served them, they were an instant hit, and (bonus) required very little cleanup. So please enjoy the following recipe or feel free to stop by on a Thursday night to try some for yourself.
Chocolate Covered Caramel Crispers
Ingredients:
8 (2-ounce) Milky Way bars
1 stick unsalted butter
5 cups Cornflakes
50 mini muffin papers
Directions:
1. Break the candy bars into bits and drop them into a medium sized plastic bowl.
2. Add the butter and microwave for about four minutes, stopping every 30 seconds to remove the mixture from the microwave and stir it (this is very important as it will keep the chocolate from burning).
3. When everything is melted (the nougat-like layer takes the longest to go), add the cereal and turn the flakes, with a spoon, in the chocolate mixture until they are all pretty well coated.
4. Spoon the mixture into the mini muffin cups and put in the refrigerator, on a small sheet pan or tray, for at least one hour to cool.
Cooking in college, especially while living in dorms where kitchen equipment can be sparse, or even non-existent, can be particularly challenging. On the topic of substitute microwaves for ovens and dining hall utensils for blenders, most chefs are conspicuously silent.
However, I've found that with a little bit of creative thinking, and a willingness to substitute, it really is possible to make some yummy treats, even if all you've got to work with is a microwave. A prime example is the following recipe for chocolate caramel crispers, which are really popular with my friends. I like to serve them on Thursday nights, when a bunch of people stop by to watch Grey's Anatomy. The first time I served them, they were an instant hit, and (bonus) required very little cleanup. So please enjoy the following recipe or feel free to stop by on a Thursday night to try some for yourself.
Chocolate Covered Caramel Crispers
Ingredients:
8 (2-ounce) Milky Way bars
1 stick unsalted butter
5 cups Cornflakes
50 mini muffin papers
Directions:
1. Break the candy bars into bits and drop them into a medium sized plastic bowl.
2. Add the butter and microwave for about four minutes, stopping every 30 seconds to remove the mixture from the microwave and stir it (this is very important as it will keep the chocolate from burning).
3. When everything is melted (the nougat-like layer takes the longest to go), add the cereal and turn the flakes, with a spoon, in the chocolate mixture until they are all pretty well coated.
4. Spoon the mixture into the mini muffin cups and put in the refrigerator, on a small sheet pan or tray, for at least one hour to cool.
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