Okay friends I am going to keep this short!
This Monday is the first of many very exciting Monday’s to come. I have joined forces with a group of 6 lovely ladies to make a recipes from Christina Tosi’s Momofuku Milk Bar cookbook.
Every few weeks we all are going to pick a recipe, make and post it together! Feel free to bake a long with us. We want to hear your success, failures and everything in between.
Audra rallied us all to come together to make the Carrot Cake Truffles this week.
I have to admit, I was pretty nervous to jump into this book. It’s very different than anything I’ve attempted before.
First of all she does everything in weight. Which is a good thing, if you have a scale!
Luckily I invested in one a while ago. If you don’t own one yet, pick it up here really quick! It makes measuring much easier and more consistent. (Stella of BraveTart recently wrote a post about this!)
Secondly, Christina has a series of “mother recipes” she uses to create everything in the book. So once you have the mother recipes down, you can make anything in the book.
This recipe called for the milk crumbs and liquid cheesecake to transform her delicious carrot cake into ball form.
Despite the long process, the truffles were amazing. So don’t be afraid! Pick up your own copy of the book and join in on the fun!
Don’t forget to stop by the other Milk Bar Monday girls to see how amazing their truffles turned out!
Audra from The Baker Chick
Krissy from Krissy’s Creations
Meagan from Scarletta Bakes
Cassie from Bake Your Day
Nicole from Sweet Peony
And Jaqueline from Dusty Baker (our gluten & dairy free baker!)