It’s been a few weeks since I’ve had a chance to post. Actually my last post was the Sweet Corn Cereal Milk Ice Cream Pie.
I’ve found I always manage to make time for our Milk Bar Mondays. This has quickly become my favorite posting group to be apart of.
Christina’s book has taught me a lot about baking and I feel I am much more confident in the kitchen because of the recipes I have learned for MBM.
Some of the most beneficial so far:
- Chèvre Frozen Yogurt with Beet-Lime Ganache and Pistachio Crunch – because of the level of difficulty and the amount of ingredients needed I felt it was quite a feat to finish this recipe.
- Birthday Layer Cake – a true recreation of one of my favorite boxed cake mixes. Make me thing about how contrasting flavors work so well. Also, Christina’s way of building cakes is brilliant.
- Cinnamon Bun Pie – the mother dough and liquid cheesecake recipes are some of the most valuable recipes in the whole book.
- Compost Cookies – think outside the box! Also taught me proper mixing procedure for all her cookies.
I also love that all of us are able to talk about the recipes as we make them. For example, these chocolate cookies.
Cassie e-mailed us about her experience with the recipe. Some of the girls cut down on the butter like Cassie did, while others stuck to the recipe.
I decided to compensate a different way. Just to see how mine might turn out compared to everyone else’s. Instead of cutting down on the butter I added 3/4 of the chocolate crumbs instead of half, and I mixed the dry ingredients in for a full 40 seconds (instead of my usual 20ish).
My cookies ended up a little bit more chewy than usual, but overall I thought their texture was addicting. The extra crumbs made each bite a little bit more interesting – salty, crunchy, and full of dark chocolate flavor.
These were delicious as part of a chai tea ice cream sandwich and dipped in coffee. They are easily the best chocolate cookies I’ve made at home.
And compared the most of the Momofuku Milk Bar recipes, this one isn’t anything too difficult. The only thing you have to do ahead of time is make the chocolate crumbs (and I managed to get mine done about an hour before I made my cookie dough). See? Not bad at all.
Get the full recipe over at Cassie’s site, Bake Your Day. But don’t forget to check out the other girl’s cookies below, follow our Milk Bar discussion on Twitter, and check out some of our past recipes on Pinterest!
Audra @ The Baker Chick
Nicole @ Sweet Peony
Krissy @ Krissy’s Creations
Meagan @ Scarletta Bakes
Jacqueline @ The Dusty Baker