As I type this post it's Wednesday evening. I don't know where the week has gone. We are leaving for our road trip from Boston to Memphis on Friday morning which means I have less than two days left to finish packing. uh-oh...
Packing for a road trip can be even more stressful than flying. Because I have license to load the car with whatever I want, the choices can be overwhelming. I have no restrictions. Its safe to say that at this point I have more food packed than clothes : )
After a while, food on the road can start to feel a little icky. I always like to bring a few homemade goodies to have on hand, for those times where we want to have some comforts of home. I have a special bag packed with homemade cookies, blueberry muffins, and sour cream coffee cake (that I took out of the freezer tonight). I also have a shopping bag filled with graham crackers, cheese sticks, apples, oranges, bananas, tea bags, chocolate (for emergencies), Chex mix, cereal, and water bottles. Apparently the thought of being in the car for nine hours on Friday has me feeling like we may starve to death so better be prepared! : )
Our first stop will be in Virginia on Friday evening. I can only imagine what we will look like when we arrive!
Sometimes it's fun to experiment and try new things, so on a whim I made these corn flake cookies on Sunday. I actually got the recipe directly from the side of the box. I had heard about corn flake cookies before, but had never made them myself. Also, all the recipes I had ever seen with cornflakes had marshmallows in them as well. This one did not, but does include coconut. I suppose you could always leave it out if you are not a fan, but since I love coconut these cookies were right up my alley. I gave them a try and was very happy with how they came out.
11/4 cup shortening
1 cup brown sugar
1 cup granulated sugar
1 teaspoon vanilla
2 cups flour
1 teaspoon baking soda
1/2 teaspoon salt
1/2 teaspoon baking powder
2 cups coconut
2 cups cornflakes
Preheat oven to 350 degrees F. Cream shortening and sugars using and electric mixer. Beat in eggs and vanilla. Combine flour, baking soda, salt, and baking powder in a separate bowl. Stir coconut and cornflakes into dry ingredients.
Stir dry ingredient mixture into creamed mixture. Drop dough by teaspoons onto ungreased cookie sheet and bake for 8 -10 minutes or until lightly browned. Let sit on cookie sheet for a minute before transferring them to a rack to cool.
John absolutely loved these! It's hard to describe the taste. You can certainly taste the coconut and there's a definite "crunch" from the cornflakes.
This is the perfect dunking cookie. Coffee, tea, milk, whatever you like!
I ended up with four dozen cookies. I set 2 dozen out for us to eat during the week and sealed the other 2 dozen up in an airtight container.
These are coming with us on Friday!
Spring has definitely sprung around here these last two days. Even my beautiful forsythia has opened up. I hope to see more of this next week as I drive across country! ♥
I will be tweeting and Instagraming all the from here to there if you care to come along.
I hope you do!
According to Rob we leave early Friday morning. And when he says early, he means early! Yikes!
Graceland here we come!
"He's all shook up....ooh, ooh... :) "