good morning! it is monday. monday’s are so rough. they make me feel like someone’s repeatedly throwing water balloons at my head and yelling at me to get to work. things that i did this weekend: sat in the park (spring is doing sf well!), saw friends – including a much-needed catch up, ended moderate march (with a friends pliny clone), danced to some fab 60s music, played super mario bros on a big screen at a bar, and baked.
if there is anything that helps me get through monday morning it’s my google reader. last week was a sad week. devastated by google’s announcement to retire google reader, i frantically started researching new routes. i found feedly. it’s definitely different, a change. but the keyboard shortcuts are pretty bad a$$ and it automatically transfers all of your google reader content when you sign in. sold.
so, that’s where i am at with that.. other things that help me with monday: images of really delicious food and the hope that one day, humankind will find an answer to the life long dilemma – we can’t eat dessert for breakfast, brunch, lunch, snacks, and dinner. seriously guys, let’s put our heads together and solve this.
momofuku milk bar is a laboratory of desserts. after inserting that link i just sat here staring at the website’s slide show of photos. what the hell is rainbow cake crumble?! lucky charms, mint cheesecake, charred marshmallow, chocolate crumbs, coffee butter cream, pickled strawberry jam..
i want to make these for everyone! i’m starting with a few of my coworkers who have been so incredibly helpful these past few weeks.
cornflake, marshmallow, and chocolate chip cookies.
probably the biggest issue i had with these is the excess of ingredients after my first batch. i was essentially forced to make another.
without realizing, i had ran out of vanilla extract. i substituted with an equal amount of GOOD bourbon and scraped the center of 1/2 a vanilla bean into the batter. i used the other 1/2 of bean and threw it into a mason jar with a few tablespoons of whiskey to make extra vanilla extract for another time.
be sure not to over mix. especially after adding the corn flakes – you want big crispy flakes in your cookies.
i made a small batch and, using parchment paper, rolled the left over dough into logs to wrap in plastic wrap.
throw into a few bags with directions to freeze (or gift?).
1/4 cup large.
cornflake caramel cookies inspired by momofuku milk bar
2 sticks butter – 1 cup
1 1/4 cup granulated sugar
2/3 cup brown sugar
1/2 teaspoon vanilla OR 1/2 teaspoon bourbon + vanilla scraped from 1/2 vanilla bean
1 1/2 cups flour
1/2 teaspoon baking powder
1/2 teaspoon baking soda
1 1/2 teaspoons flaky sea salt
3 cups cornflakes
2/3 cups mini chocolate chips
1 1/4 cups marshmallows
1. using an electric mixer (kitchen aid preferred) cream the butter and sugars on medium speed for 2-3 minutes.
2. scrape down sides of the bowl with a spatula and add the egg and vanilla. beat for 7 minutes on medium-high.
3. on a low-speed, add the flour, baking soda, baking powder, and sea salt. this should take 1 minute or less.
4. scrape down the sides again and add cornflakes, chocolate chips, and marshmallows.
5. line a few baking sheets with foil and measure out 1/4 cup portions onto the pan. make sure to leave 2-3 inches between each cookie.
6. wrap the baking sheet with plastic wrap and refrigerate for at least 1 hour. the cookies should not be room temperature before cooking.
7. while the cookies are cooling, preheat the oven to 375°f.
8. bake for about 18 minutes, or until edges are getting dark brown.