there are good things and bad things about renting. on the not so great side, when we moved into our current home 2 years ago, we downsized from an enormous kitchen that worked for 6 to a teeney one that barely works for two (though on the plus side, there were now just the two of us). goodbye big gas oven, hello tiny old lopsided electric stove with 3 working burners and ONE rack which meant roast chicken OR vegtables, not chicken AND vegetables. Luckily, when our oven’s bottom element went out and I got some super fun uncooked-poultry-related illness last week, our wonderful landlord was totally on the ball and went out and picked up a new stove right away. And not just a new to us stove, an actually never-been-used came-in-a-box new-new stove!
to celebrate and break ‘er in, my lovely wife S. came over with a bottle of red and we spent the evening trying out a few recipes from my momofuku milk bar cookbook that was a gift from Melody this Christmas. It brought back fond memories from the summer.
We made cereal milk, so that we might later make cereal milk white ruskies. You can watch Conan make some here.
It’s actually fairly simple… Toasting the cornflakes before steeping them deepens the flavor of the milk. Taste your cereal milk after you make it. If you want it a little sweeter, don’t be shy; add a little more brown sugar. If you want a more mellow cereal milk, add a splash of fresh milk and a pinch of salt.
2 ¾ cups (100 grams) cornflakes
3 ¾ cups (825 grams) cold milk
2 tablespoons (30 grams) light brown sugar, tightly packed
¼ teaspoon (1 gram) kosher salt
1. Heat the oven to 300°F.
2. Spread the cornflakes on a parchment-lined sheet pan. Bake for 15 minutes, until lightly toasted. Cool completely.
3. Transfer the cooled cornflakes to a large pitcher. Pour the milk into the pitcher and stir vigorously. Let steep for 20 minutes at room temperature.
4. Strain the mixture through a fine-mesh sieve, collecting the milk in a medium bowl. The milk will drain off quickly at first, then become thicker and starchy toward the end of the straining process. Using the back of a ladle (or your hand), wring the milk out of the cornflakes, but do not force the mushy cornflakes through the sieve.
5. Whisk the brown sugar and salt into the milk until fully dissolved. Store in a clean pitcher or glass milk jug, refrigerated, for up to 1 week.
we also made confetti cookies. I was a bit exasperated when I read that to make the cookies, one first had to make birthday cake crumbs, and with all the chilling it didn’t seem like we’d be able to eat until midnight. But it was all faily simple, didn’t take as long as I’d imagined (sometimes it helps to have a back room with no heating – quick chill cookie dough!) and the cookies turned out great, and looked just like the book!
These Confetti Cookies are made for unabashed sprinkles lovers. The teeny multicolored bits make their way into these chewy snickerdoodle inspired cookies by way of crunchy-sweet Birthday Cake Crumb and into the dough where they melt and tie dye the insides of these oversized cookies.
16 tablespoons (225 grams, 2 sticks) butter, at room temperature
1 1/2 cups (300 grams) sugar
2 tablespoons (50 grams) glucose or 1 tablespoon (25 grams) corn syrup
2 teaspoons (8 grams) clear vanilla extract
2 1/2 cups (400 grams) flour
2/3 cup (50 grams) milk powder
2 teaspoons (9 grams) cream of tartar
1 teaspoon (6 grams) baking soda
1 1/4 teaspoons (5 grams) kosher salt
1/4 cup (40 grams) rainbow sprinkles
1/2 recipe Birthday Cake Crumb (recipe follows
Birthday Cake Crumb
1/2 cup (100 grams) granulated sugar
1 1/2 tablespoons (25 grams) light brown sugar, lightly packed
3/4 cup (90 grams) cake flour
1/2 teaspoon (2 grams) baking powder
1/2 teaspoon (2 grams) kosher salt
2 tablespoons (20 grams) rainbow sprinkles
1/4 cup (40 grams) grapeseed oil
1 tablespoon (12 grams) clear vanilla extract
1. For the Birthday Cake Crumb: Heat the oven to 300°F.
2. Combine the sugars, flour, baking powder, salt, and sprinkles in the bowl of a stand mixer fitted with the paddle attachment and mix on low speed until well combined.
3. Add the oil and vanilla and paddle again to distribute. The wet ingredients will act as glue to help the dry ingredients form small clusters; continue paddling until that happens.
4. Spread the clusters on a parchment- or Silpat-lined sheet pan. Bake for 20 minutes, breaking them up occasionally. The crumbs should still be slightly moist to the touch; they will dry and harden as they cool.
5. Let the crumbs cool completely before using in a recipe or scarfing by the handful. Stored in an airtight container, the crumbs will keep fresh for 1 week at room temperature or 1 month in the fridge or freezer.
6. For the Confetti Cookies Combine the butter, sugar, and glucose in the bowl of a stand mixer fitted with the paddle attachment and cream together on medium-high for 2 to 3 minutes. Scrape down the sides of the bowl, add the eggs and vanilla, and beat for 7 to 8 minutes.
7. Reduce the mixer speed to low and add the flour, milk powder, cream of tartar, baking soda, salt, and rainbow sprinkles. Mix just until the dough comes together, no longer than 1 minute. (Do not walk away from the machine during this step, or you will risk overmixing the dough.) Scrape down the sides of the bowl with a spatula.
8. Still on low speed, add the birthday cake crumbs and mix in for 30 seconds—just until they are incorporated.
9. Using a 2 3/4-ounce ice cream scoop (or a 1/3-cup measure), portion out the dough onto a parchment-lined sheet pan. Pat the tops of the cookie dough domes flat. Wrap the sheet pan tightly in plastic wrap and refrigerate for at least 1 hour, or up to 1 week. Do not bake your cookies from room temperature—they will not bake properly.
10. Heat the oven to 350°F.
11. Arrange the chilled dough a minimum of 4 inches apart on parchment- or Silpat-lined sheet pans. Bake for 18 minutes. The cookies will puff, crackle, and spread. After 18 minutes, they should be very lightly browned on the edges (golden brown on the bottom). The centers will show just the beginning signs of color. Leave the cookies in the oven for an additional minute or so if the colors don’t match and the cookies still seem pale and doughy on the surface.
12. Cool the cookies completely on the sheet pans before transferring to a plate or an airtight container for storage. At room temp, the cookies will keep fresh for 5 days; in the freezer, they will keep for 1 month.