Here’s another episode of my TV Dinner series. This one is dedicated to one of my ultimate feel-good shows The Mindy Project. It’s snarky, it’s sparkly and super fabulous. I’m a devoted fan of Mindy Kaling (read her book if you haven’t already) and the other actors in the cast, especially Chris Messina and Ike Barinholtz make the show what it is.
I love that Mindy is a strong woman who’s not afraid of coming across as aggressive or superficial or incredibly smart. She’s also a woman who’s not shy about eating.
I’ve had my heart broken many times… by Julian Fellowes. After the last season of Downton Abbey, I vowed I was done with the show. No more Downton. No more Lady Mary. Not even the Dowager Countess.
After Sybil, there was just too much of this…
and last year’s season finale that aired on freakin’ CHRISTMAS caused even more of this…
I was too frustrated and exhausted to continue. But now that I’ve had almost a full year to recover, the scars are slowly starting to heal. Now for us non-UKers, the new season has yet to premiere in the States. Yet somehow I’ve been watching the new episodes online (don’t worry, I’ll watch them when they air on PBS too!) and of course I find myself, once again, wrapped up in the storylines of Carson and Branson and wily Thomas… even Edith! I will not give away any spoilers for my fellow American fans. Instead I’ll provide you with a delicious recipe!
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!
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.
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.
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.
When life gives you lemons, make lemonade. But what the heck do you do with limes?! That’s precisely the problem I found myself in this weekend with a bundle of limes on my hands.
Luckily I love limes, possibly even more than lemons. Key lime pies, limeades, margaritas, mojitos 🙂 With my limes, I decided to make these lime bars, a variation on my favorite lemon bar recipe. But honestly when you add butter, sugar, eggs and flour to anything, what wouldn’t taste good?
½ pound (2 sticks) unsalted butter, at room temperature
½ cup granulated sugar
2 cups flour
⅛ teaspoon kosher salt
6 large eggs at room temperature
3 cups granulated sugar
2 tablespoons grated lime zest (4 limes)
1 cup freshly squeezed lime juice (6 to 8 limes)
1 cup flour
confectioners’ sugar, for dusting
(1) Preheat the oven to 350° F. (2) For the crust, cream the butter and sugar until light in the bowl of an electric mixer fitted with the paddle attachment. Add the flour and salt, with the mixer on low, to the butter until just mixed. (3) Dump the dough onto a well-floured board and gather into a ball. Flatten the dough with floured hands and press it into a 9x13x2-inch baking sheet, building up a ½-inch edge on all sides. (4) Bake the crust for 15 to 20 minutes, until very lightly golden. Let cool on a wire rack. Leave the oven on. (5) For the filling, in a large bowl whisk together the eggs, sugar, lime zest, lime juice, and flour. Pour over the crust and bake for 30 to 35 minutes, until the filling is set. Let cool to room temperature then refrigerate for at least 1 hour. (6) When ready to serve, dust the top with confectioners’ sugar and cut into squares.