National Dessert Day

dessertmosaic

Today, October 14 is National Dessert Day!

Who decides these things… fat people. Fat, happy, power-hungry people. If it’s excuse to add just a little something sweet to your life… then why not! Here’s some delicious inspiration of just some of my favorite dessert recipes. Make them to celebrate this glorious made-up holiday and spread some sweet sweet love!

While I am currently in Nashville, you know I will CERTAINLY be indulging in National Dessert Day today.

Continue reading

Advertisements

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

cornflakecookies1

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}

Continue reading

momofuku milk bar exam no. 4 {corn cookies}

corncookies_1

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.

MMBlist

.corncookies5

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.

Continue reading

Autumn in New York

No, I’m not talking about that terribly sappy movie with Richard Gere and Winona Ryder. Though, I could never really bad-mouth Winona as Little Women has been, since 5th grade, my go-to rainy day movie.

Conservatory Water in Central Park

Actually, the origins of my last name Choo (추) mean ‘Autumn’ or at least that’s what my mom has always told me. Regardless, I like to think that’s why I have such an endearment for the fall season. I love watching the weather cool down, the leaves change colors and the consumption of any and all fall desserts. Treats that incorporate the bounties of fall like apples, cranberries and of course… pumpkin!

This past week, one of my roommates made these delicious pumpkin chocolate chip & pecan cookies. They were so perfect for the crisp fall weather. When I asked her for the recipe, she told me she got it off this site skinnytaste.com. wait WHAT?! these cookies are delectable AND low fat?? Praise the pumpkin gods!

I decided to make a batch of these deceptively delicious cookies for my workplace, which seems to be riddled with all things mini-cupcaked and fun-sized. The only adjustment I made was to omit the pecans cause I’m not a huge fan of them (who eats pecan pie without the pecans?… guilty.)

Just check out the step-by-step photos for these Pumpkin Spiced Oatmeal Chocolate Chip Cookies

 then ADD…

 math can be so fun.

Pumpkin Spiced Oatmeal Chocolate Chip Cookies (low fat)
adapted from skinnytaste.com

  • 1 cup all purpose flour
  • 2 cups quick oats
  • 1 teaspoon baking powder
  • ½ teaspoon baking soda
  • ½ teaspoon salt
  • ½ teaspoon ground cinnamon
  • 2 teaspoons pumpkin pie spice
  • 2 tablespoons unsalted butter, room temperature
  • ½ cup sugar
  • ½ cup unpacked brown sugar
  • 1 large egg
  • 6 tablespoons canned pumpkin (not pumpkin pie filling)
  • 2 teaspoons vanilla extract
  • ¾ cup semisweet chocolate chips
  • ¾ cup chopped pecans (optional)

(1)     Preheat oven to 350°; line two baking sheets with parchment paper or use a silpat.
(2)     In a medium bowl, whisk together flour, oats, baking powder, baking soda, salt, pumpkin spice and cinnamon.
(3)     In a large bowl, with a mixer, cream together the butter and the sugars on medium speed.
(4)     Add the egg, followed by the pumpkin and vanilla extract.
(5)     Working by hand, stir in the flour mixture and the oats until just combined and no streaks of flour remain; stir in the chocolate chips.
(6)     Drop 1 tablespoon of the dough at a time onto prepared baking sheets. Bake for about 10-12 minutes, or until cookies become light brown at the edges.
(7)     Cool on baking sheet for 3 or 4 minutes, then transfer to a wire rack to cool completely.

Makes 32 cookies, 1 tablespoon each

These were such a hit at work! not a crumb left in sight (unfortunately). I HIGHLY recommend making them. like NOW.