Momofuku Milk Bar's Compost Cookie - created by renown pastry chef Christina Tosi - is one of the NYC store's most popular items. It a large, soft cookie that's studded with everything but the kitchen sink: crushed potato chips and pretzels, chocolate chucks, ground coffee, etc. -- hence 'compost.' The other night I was really in the mood to bake cookies and being somewhat disabled in the baking department, this mood most often leads to oatmeal cookies, since in my opinion, this treat is practically impossible to mess up. I wanted to channel some of Tosi's inspiration . . .
If not to bake you two dozen red velvet cupcakes for your twenty-second birthday party celebration. Sofya, one of my best friends, turned twenty-two at midnight. This girl lets me borrow her clothes, picks me up at abandoned train stations at three in the morning (okay, so it was just that one time but still, I could’ve easily been murdered had she not saved me), listens to my paranoid life theories, and has been faithfully doing so since our freshman year of high school. I wanted to do something special for her and one just can’t go wrong with red velvet. I’d . . .
I went over to my friend Michelle's house the other night to unwind after a long work day and we decided on the perfect activity - we made tiramisu. I'm not a fan of tiramisu, or creamy desserts in general, but Michelle adores the stuff and she had all the ingredients ready to go. Neither of us had made it before so we followed this recipe. Michelle's awesome photos of the process: We didn't have whipping cream so we whipped egg whites instead. Mascarpone mixture + egg whites Dipping ladyfingers into espresso Then in Kahlua Dusting with cocoa powder And dark . . .
I found this recipe on Smitten Kitchen and I just knew I had to make these. I've been meaning to make Linzer bars for a while but was waiting for the perfect recipe to come along and now it finally has. However, I also added a sliced peach to the blueberries. These crumbly, buttery, fruity treats are super-easy to make... The dry ingredients are combined first... Then the butter is cut in and the egg is added. Half the dough is then pressed into a pan, fruit goes over that and the rest of the dough is crumbled over the fruit. Into the oven for 45 minutes and . . .
Since I didn’t have work today, I thought it’d be the perfect time to bake something sweet and intricate; well intricate for me – we all know my fear of frosted cakes. I decided on a carrot cake recipe I’ve had marked for a while in my Abel and Cole cookbook. I followed the cake recipe exactly but slightly modified the icing. This cake is moist, soft and dense in the middle, and the icing is the perfect compliment. I always thought carrot cake was supposed to be a boring dessert but this is anything but. (Adapted from the Abel and Cole Cookbook, 2006) The cake: 6.5 . . .
The long-awaited croissant class at the FCI finally happened this morning! I took a chocolate desserts course (15 hours) there in the spring of 2008 and really enjoyed it. The chef-instructors are fantastic and the environment is lovely. Croissant is one of my favorite foods so I really wanted to try my hand at it. This class (4 hours) was taught by Chef Karen, who used to work for Amy’s Bread. The dough was divided in half, half for the classic croissants and half for the “pain au chocolat.” The process of making croissants is lengthy and intricate. Croissants, along . . .
Banana Bread is a great comfort food - it makes me feel right at home. This recipe is super easy, I've been making it for years. Anyone who's tried it loved it so hopefully you will too. Ingredients: 1 tsp. salt 2 cups all-purpose flour 1 tsp. baking soda 1 tsp. baking powder 1 tsp. cinnamon 2 eggs, at room temp 1 cup white sugar 4 ripe bananas, mashed 1 tsp. vanilla extract 1/2 cup canola or vegetable oil 1/2 chopped walnuts, optional Preheat the oven to 350 degrees. Combine the dry ingredients in a bowl and set aside. In a food processor, stand mixer or by hand, . . .