momofuku milk bar exam no. 9 {carrot layer cake}

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Oh, I’ve missed y’all so much.

I have been slacking in the blogging, I know… it’s been for valid reasons if that makes it any better (it doesn’t). All great excuses: the Met Gala (!!!), moving office spaces, and being the maid of honor at my friend Rebecca’s wedding. But my priorities are back in order now and the Momofuku Milk Bar Exams are back on! Which is great because this recipe is a true showstopper.

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momofuku milk bar exam no. 8 {cornflake-chocolate-chip-marshmallow cookies}

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I have to admit something… this is not my first time making these cookies. It’s actually my third.

The first two times were ‘test runs’ aka I was craving them too badly to bother documenting them. They are that good. Some may say they’re addictive, but I swear I can totally stop at ANY TIME… I just like to keep some extra cookie dough in my freezer for emergencies only I promise. If you find yourself baking a batch to share/blog, and then needing to do this another two, three times that’s completely normal. And once I get off this sugar high next week, I will totally explain to you why.

{cornflake- chocolate chip- marshmallow}

{cornflake — chocolate chip — marshmallow}

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momofuku milk bar exam no. 7 {banana cream pie}

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Banana pudding, Bananas Foster, banana bread… Southerners really do have a knack for turning anything remotely healthy into a decadent treat. You could put this banana cream pie at the top of that list. I’m not sure if it’s purely Southern, but it’s pretty darn delicious.

This was my first attempt at making and eating banana cream pie. When it comes to pies, I generally stick to either pecan pie or ones with berries. Again, this cookbook is proving to be a godsend for my culinary ignorance. My tastebuds are forever indebted.

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A traditional banana cream pie usually has a buttery pie dough or a graham cracker crust but I really liked the chocolate crumb crust here. It was not too sweet and provided a deep flavor that went so perfectly with the bananas. Plus you get to give a little oh-it’s-no-big-deal shrug when people ask… “you made the cookie crumbs for the crust too?”

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momofuku milk bar exam no. 6 {cereal milk™ white ruskie}

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While I’m not a coffee drinker, I do love the smell and taste of coffee… the caffeine just gives me too much of the jitters. When coffee is incorporated into a dessert, however, I am always game. Coffee ice cream, tiramisu, my favorite chocolate cake even has coffee in the batter. This Momofuku Milk Bar recipe bridges that gap between coffee drink and coffee dessert. It’s just such a desperate people pleaser that I had to show it some buzz-love.

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Momofuku Milk Bar’s Cereal Milk™ White Ruskie is a twist on The Dude’s favorite drink, the White Russian. It incorporates an ice cream base made from Momofuku Milk Bar’s own concoction, cereal milk, and spikes it with vodka and Kahlua… this one’s for not for the kiddies, folks. Although I have to say that my first experience drinking alcohol was with an accidentally spiked piña colada at the age of 9, and I turned out just fine.

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momofuku milk bar exam: bonus points {birthday cake truffles}

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Waste not, want not.

That was the principle behind this recipe. Because, can I admit something to you… remember that delicious Apple Pie Layer Cake I made a couple weeks back? Well, I might have thrown away most of the leftover brown butter cake scraps from that– and I’ve regretted it ever since! With any Momofuku Milk Bar cake, there’s bound to be leftovers. But don’t do what I did, the guilt is just too much to handle.

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{precious cake scraps}

Instead, when I found myself with leftovers from last week’s Birthday Layer Cake, I decided to repurpose it Tosi-style. Hence the idea to transform all the remnants from the birthday layer cake into birthday cake truffles. It’s almost worth making the entire cake just to make these truffles… actually it is most definitely worth it.

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momofuku milk bar exam no. 5 {birthday layer cake}

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The birthday cake is the most anticipated dessert. I mean, there’s a whole ceremony dedicated to it. People light it on fire, they sing a song around it, they feel obligated to put all their hopes and dreams into one wish upon it. Plus it usually includes sprinkles!

This is the mother of all birthday cakes. Everytime I show this recipe to someone, they get so excited, almost giddy with childlike joy. And with good reason because the finished product is gorgeous– a showstopping funfetti cake made from scratch.

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momofuku milk bar exam no. 4 {corn cookies}

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Corn is genetically modified. Corn is nutritionally empty. Corn is the devil’s carb.

If you agree with any of these statements, stop reading and start making these cookies. You will change your ways, I promise. Because corn is delicious. Seriously guys, these cookies are THE BEST. If you like corn muffins or corn pudding, you will love these cookies. Add to the hitlist of Momofuku Milk Bar Exams thus far.

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The corniness in these cookies comes from corn powder and corn flour.  I got the corn flour at Whole Foods but the corn powder was a little harder to find. Christina Tosi makes her corn powder by grinding freeze dried corn in a blender… but the two Whole Foods I went to surprisingly didn’t have freeze dried corn. It can be found pretty readily on Amazon but only in multiple packs and I don’t really need 3 pounds of freeze dried corn. So when I found a packet of freeze dried corn at Fairway, I jumped for joy (literally, it was on the very top shelf). You can also buy them online on Just Tomatoes or just buy the corn powder straight from the Momofuku Milk Bar website. Just buy them somewhere, anywhere, for the love of God. Because I really want you to make these cookies.

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