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

Advertisements

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

bananacreampie1

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.

bananacreampie2

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?”

Continue reading

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

whiteruskie1

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.

whiteruskie2

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.

Continue reading

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

birthdaycaketruffles1

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.

birthdaycaketruffles2

{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.

Continue reading

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

birthdaylayercaketitle

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.

birthdaylayercake2

 

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

momofuku milk bar exam no. 3 {apple pie layer cake}

applepielayercake

So last year, I was at pub trivia night in Brooklyn and one of the questions was: Name all four members of the band, The Black Eyed Peas.

Ok… well Fergie, obviously. Um, Will.i.am. Alright, we got this. Uh, gosh what’s his name… the one with the, you know, I…… and that’s as far as we got. Because NOBODY could remember what the other two even looked like. Answer: Fergie, Will.i.am… Taboo and apl.de.ap. Ohhhhhh… yah, I totally didn’t know that.

What I do know is that it makes for a nice segue into this apple-de-app dessert, Apple Pie Layer Cake aka Momofuku Milk Bar Exam no.3! no.1 was cookies, no.2 pie, and now CAKE. But Momofuku Milk Bar cakes are unlike any other cake I’ve ever seen or made. Christina Tosi is like the Betty Crocker of the future, so of course her cakes are assembled in a cake ring, wrapped in acetate sheets, and presented with their sides unfrosted.

applepielayercake2

Although I usually like a perfectly frosted cake, I’m marveled by this presentation. It reminds me of a trifle in which you see each layer of the individual components of the dessert. But let me tell you, I had a bit of a doozy tracking down the equipment.

  • 6-inch cake ring: Ok, I just bought this one off Amazon so not that hard.
  • acetate sheets: ??? You’d think in a city like New York, I’d have no problem finding them but when I went to Michael’s they told me to try Staples. I went to Staples and they said ‘maybe Michael’s?’ Needless to say, I Amazon-ed these last minute as well and was biting my nails with worry, afraid that they wouldn’t arrive in time for me to make this cake for my friend Emily’s birthday.

But they did and I sighed in relief and I made this cake and my friends all ate it. All’s well that ends… with cake. So word of advice, if you’re planning on making any Momofuku Milk Bar cake, make sure you locate all the necessary parts at least a week before you need them. Now, I’m not gonna lie. There’s a lot of parts to this cake. Just make sure you have everything prepared and stay really organized (the finished cake has to freeze for 12 hours before being served, so it’s not a last minute dessert).

Continue reading

momofuku milk bar exam no. 2 {grasshopper pie}

grasshopperpie1

I always say I’m not a chocolate person but the fact is… of course I am. Who am I kidding. Chocolate is great. Chocolate AND Mint is fantastic. So I’m not sure why I was hesitant to make this Grasshopper Pie but I was. It’s just not something I usually jump to make when I’m in a baking mood or crave at night during my ladytimes. But that’s the beauty of this wonderful endeavor I’ve decided to take on. I get to learn on a constant basis that I have no idea what’s good for me.

Make this pie NOW. Especially since today is Galentine’s Day. Celebrate ladytimes!

grasshopperpie4

Anytime you start with a graham cracker crust you can’t go wrong. Add a mint cheesecake and brownie layer and… I’m just preaching to the choir here, right?

Despite the fact that this pie requires a few separate components, it was actually pretty easy to put together. And as I’ve found with most of Christina Tosi’s recipes, really fun! Serve cold, frozen is even better.

grasshopperpie2

.

grasshopperpie3

.

grasshopperpie

.

grasshopperpie6

{my Jackson Pollock tribute}

.

grasshopper pie
from Momofuku Milk Bar
makes 1 (10-inch) pie; serves 8 to 10
  • 1 recipe Brownie Pie, prepared through step 8
  • 1 recipe Mint Cheesecake Filling (recipe follows)
  • 2 tablespoons (20g) mini chocolate chips
  • ½ cup (25g) mini marshmallows
  • 1 recipe Mint Glaze (recipe follows), warm
(1) Heat the oven to 350°F.
(2) Grab a sheet pan and put your pie tin of graham crust on it. Pour the mint cheesecake filling into the shell. Pour the brownie batter on top of it. Use the tip of a knife to swirl the batter and mint filling, teasing up streaks of the mint filling so they show through the brownie batter [I wanted to keep the layers separate so I didn’t do this].
(3) Sprinkle the mini chocolate chips into a small ring in the center of the pie, leaving the bull’s-eye center empty [I literally made a bull’s eye in the center of the pie, using a ½ measuring cup]. Sprinkle the mini marshmallows into a ring around the ring of chocolate chips.
(4) Bake the pie for 25 minutes. It should puff slightly on the edges but still be jiggly in the center. The mini chocolate chips will look as if they are beginning to melt, and the mini marshmallows should be evenly tanned. Leave the pie in the oven for an additional 3 to 4 minutes if this is not the case.
(5) Cool the pie completely before finishing it. (You can speed up the cooling process by carefully transferring the pie to the fridge or freezer directly out of the oven if you’re in a hurry.)
(6) Now the pie needs to be Jackson-Pollocked with mint glaze. Make sure your glaze is still warm to the touch. Dunk the tines of a fork [I found a small spoon to work better] into the warm glaze, then dangle the fork about 1 inch above the bull’s-eye center of the pie.
(7) Transfer the pie to the fridge [freezer is better] so the mint glaze firms up before serving—which will happen as soon as it’s cold, about 15 minutes. Wrapped in plastic, the pie will keep fresh in the fridge for up to 1 week or in the freezer for up to 2 weeks.
 
Brownie Pie
makes 1 (10-inch) pie; serves 8 to 10
  • ¾ recipe (255g, 1½ cups) Graham Crust [I love graham crust, so I just used 1 full recipe. Why not?]
  • 4½ ounces (125g) 72% chocolate
  • 6 tablespoons (85g) butter
  • 2 eggs
  • ¾ cup (150g) sugar
  • ¼ cup (40g) flour
  • 3 tablespoons (25g) cocoa powder, preferably Valrhona
  • ½ teaspoon (2g) kosher salt
  • ½ cup (110g) heavy cream 
(1) Heat the oven to 350°F.
(2) Dump 210g (1¼ cups) graham crust into a 10-inch pie tine and set the remaining 45g (¼ cup) to the side. With your fingers and the palms of your hands, press the crust firmly into the pie tin, covering the bottom and sides of the pan completely. Wrapped in plastic, the crust can be refrigerated or frozen for up to 2 weeks.
(3) Combine the chocolate and butter in a microwave-safe bowl and gently melt them together on low for 30 to 50 seconds. Use a heatproof spatula to stir them together, working until the mixture is glossy and smooth.
(4) Combine the eggs and sugar in the bowl of a stand mixer fitted with the whisk attachment and whip together on high for 3 to 4 minutes, until the mixture is fluffy and pale yellow and has reached the ribbon state. (Detach your whisk, dunk it into the whipped eggs, and wave it back and forth like a pendulum: the mixture should form a thickened silky ribbon that falls and then disappears into the batter.) If the mixture does not form ribbons, continue whipping on high as needed.
(5) Replace the whisk with the paddle attachment. Dump the chocolate mixture into the eggs and briefly mix together on low, then increase the speed to medium and paddle the mixture for 1 minute, or until it is brown and completely homogenous If there are any dark streaks of chocolate, paddle for a few seconds longer, or as needed. Scrape down the sides of the bowl.
(6) Add the flour, cocoa powder, and salt and paddle on low speed for 45 to 60 seconds. There should be no clumps of dry ingredients. If there are any lumps, mix for an additional 30 seconds. Scrape down the sides of the bowl.
(7) Stream in the heavy cream on low speed, mixing for 30 to 45 seconds, just until the batter has loosened up a little and the white streaks of cream are fully mixed in. Scrape down the sides of the bowl.
(8) Detach the paddle and remove the bowl from the mixer. Gently fold in the 45g (¼ cup) graham crust with a spatula. (These crumbs will add little bursts of flavor and texture into the pie filling.)
(9) Grab a sheet pan and put your pit tine of graham crust on it. With a spatula, scrape the brownie batter into the graham shell. Bake for 25 minutes. The pie should puff slightly on the sides and develop a sugary crust on top. If the brownie pie is still liquid in the center and has not formed a crust, bake it for an additional 5 minutes or so.
(10) Cool the pie on a rack. (You can speed up the cooling process by carefully transferring the pie to the fridge or freezer directly out of the oven if you’re in a hurry.) Wrapped in plastic, the pie will keep fresh in the fridge for up to 1 week or in the freezer for up to 2 weeks.
 
Graham Crust
makes about 340g (2 cups)
  • 1½ cups (190g) graham cracker crumbs
  • ¼ cup (20g) milk powder
  • 2 tablespoons (25g) sugar
  • ¾ teaspoon (3g) kosher salt
  • 4 tablespoons (½ stick, 55g) butter, melted, or as needed
  • ¼ cup (55g) heavy cream
(1) Toss the graham crumbs, milk powder, sugar, and salt with your hands in a medium bowl to evenly distribute your dry ingredients.
(2) Whisk the butter and heavy cream together. Add to the dry ingredients and toss again to evenly distribute. The butter will act as a glue, adhering to the dry ingredients and turning the mixture into a bunch of small clusters. The mixture should hold its shape if squeezed tightly in the palm of your hand. If it is not moist enough to do so, melt an additional 14 to 25 g (1 to 1½ tablespoons) butter and mix it in.
(3) Eat immediately, or deploy as directed in a recipe. The crust is easiest to mold just after mixing. Stored in an airtight container, graham crust will keep fresh for 1 week at room temperature or for 1 month in the fridge or freezer.
 
Mint Cheesecake Filling
makes enough for 1 grasshopper pie 
  • 2 ounces (60g) white chocolate
  • 2 tablespoons (20g) grapeseed oil [used canola]
  • 2 ½ ounces (75g) cream cheese
  • 2 tablespoons (20g) confectioners’ sugar
  • ½ teaspoon (2g) peppermint extract
  • ¼ teaspoon (1g) kosher salt
  • 2 drops green food coloring [only 1 drop]
(1) Combine the white chocolate and oil in a microwave-safe dish and gently melt the mixture on low for 30 to 50 seconds. Use a heatproof spatula to stir the chocolate and oil together, working until the mixture is glossy and smooth.
(2) Combine the cream cheese and confectioners’ sugar in the bowl of a stand mixer fitted with the paddle attachment and stir together on medium-low speed for 2 to 3 minutes to blend. Scrape down the sides of the bowl.
(3) On low speed, slowly stream in the white chocolate mixture. Mix for 1 to 2 minutes, until it is fully incorporated into the cream cheese. Scrape down the sides of the bowl.
(4) Add the peppermint extract, salt, and food coloring and paddle the mixture for 1 to 2 minutes, or just until it is smooth and leprechaun green [I kept mine more minty green]. (You may need to scrape the bowl down once midmixing.) No point in making ahead—you don’t have any use for it otherwise and it will make it trickier to swirl in later.
  
Mint Glaze
makes enough for 1 grasshopper pie
  • 1 ounce (30g) white chocolate
  • 2 teaspoons (6g) grapeseed oil [used canola]
  • scant ⅛ teaspoon (0.5g) peppermint extract
  • 1 drop green food coloring
(1) Combine the white chocolate and oil in a microwave-safe dish and melt the chocolate on low for 20 to 30 seconds. Use a heatproof spatula to stir the oil and chocolate together, working until the mixture is glossy and smooth.
(2) Stir in the peppermint extract and food coloring.