This dessert is a long overdue post. A really fantastic, fun recipe that is apparently Christina Tosi’s favorite cake in the Milk Bar cookbook. Hence, you can imagine how nervous I was to make it! Like a samurai assistantforging a sword for his master (except this sword is edible). Yet it turned out to be as great as I could have imagined.
As the name entails, the base of this recipe is a chocolate chip cake yet of course as with any Milk Bar recipe there’s always a twist. This one includes a passion fruit curd, chocolate crumbs, and coffee frosting. It all comes together to create an incredibly unique cake. One that I am glad to have checked off my Milk Bar Exam list!
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.
Ice cream is not a seasonal food but it tastes especially good during the summer, doesn’t it? Eaten in a cool air conditioned room, of course.
Cheesecake ice cream is actually one of my favorite flavors (the graham crackers are a necessity) so I was very excited to make this recipe. While traditional ice cream bases require the technique of tempering egg yolks in heated cream, in this recipe the egg is baked in the liquid cheesecake thus no risk of scrambled eggs in your ice cream.
If you have an ice cream machine, it comes together in a pinch! Unfortunately, I don’t have space in my New York apartment for one so I maximized on my visit home and used my mom’s… it was a mutually beneficial exchange. My mom is actually quite the ice cream fiend– a lean mean Häagen-Dazs eating machine. One time I found a photo of her in the late 80’s smiling proudly, showcasing a delicious Häagen-Dazs cone in one hand. And a baby (me) dangling in her other hand. The fact that the ice cream took priority only makes me proud to be her daughter.
These confetti cookies are a cause for celebration… say for a wedding, birthday, graduation, or perhaps the BIRTH OF THE NEW PRINCE OF CAMBRIDGE!
I admit, I have been completely overcome with royal baby fever. I know I know, all babies are precious and unique and AHHH Kate Middleton just gave birth and looks beautiful! Her hair! Her wedges! Polka dots! Am I obsessed? No no… AHHH royal baby’s first princely duties are a-DOR-able!
Sometimes savory is better than sweet. And since it’s been a bit of a sweets overload on this site, this was a great palette cleanser.
These bagel bombs are little pockets of dough filled with bacon-scallion cream cheese and sprinkled with an everything bagel mix of sesame, poppy seeds, onions, and garlic. I cannot express to you how delicious they are! You will want to harbor them all to yourself.
You didn’t think I let those carrot layer cake scraps go to waste, did you??
Whew! Good, that’s what I thought. Honestly, if you’ve already made the carrot layer cake, there’s no excuse not to make these. But if you haven’t gone through the trouble of making a rather complicated 3-layer carrot cake you should STILL make these. They’re easier to make than the actual cake, and dare I say… I think I liked them better.
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.