- AFAR Friday Feature: The Perfect Long Weekend Getaway to Bermuda
- Thrillist Feature: The Best Restaurants Near Every Part of Central Park
- Thrillist Feature: The 12 Best Old-School Diners in NYC
- Thrillist Feature: 22 of the Best Pasta Dishes in NYC
- Eater Feature: Meet the Man With the $1.5 Million Dollar Tongue
hungry for more?
food for thought
2011 2012 2013 beer bourbon brooklyn charity chef chefs chocolate clean plates cocktail cocktails cooking cooking light dessert desserts dining drinks event events food food & wine food network guy fieri holiday italian new york new york city nyc nycwff opening pasta recipe recipes & drinks restaurant restaurants review sweet sweets tasting tickets treat treats wine
- No categories
festivals and events
raves and reviews
the sweet scoop
the sweet scoop
They say “as American as apple pie” for a reason. Our sweets-loving nation has become renowned for many iconic, notable desserts—from regional specialties to tried-and-true classics. Many of which are at the heart of our country’s food culture. After all, what would birthdays be without cake? Holidays without pie? Summers without ice cream?
To help celebrate our love affair with classic indulgences, The Daily Meal asked me to round up a collection of timeless and oh-so beloved American desserts. Did your favorite nostalgic treat make the list? Get sweet on the full article (complete with a mouthwatering picture slideshow and recipe links) here.
Image courtesy of The Daily Meal
One of the year’s most anticipated cookbooks has finally arrived—and just in time for holiday baking. Pastry Chef Christina Tosi unveiled a collection of her recipes from beloved NYC bakery, Momofuku Milk Bar, which she opened with David Chang in early 2009. An offshoot of Chang’s acclaimed Momofuku restaurant, this quirky pastry shop serves up whimsical confections and dairy-based desserts at four locations (3 in Manhattan, 1 in Brooklyn) around the Big Apple.
Now, for the first time ever, the recipes behind Tosi’s treasured treats are available to bakers everywhere. Just imagine being able to recreate wildly popular signature desserts, like Compost Cookies, Crack Pie, Cereal Milk Ice Cream, Apple Pie Cake Truffles, Cinnamon Bun Pie and more, in your very own kitchen. How sweet it is!
Momofuku Milk Bar is a gorgeous cookbook filled with 256 pages of funny and approachable narrative by Tosi, mouthwatering imagery, behind-the-scenes moments and dozens of sweet recipes for novice home cooks and skilled pastry mavens alike. There’s even a selection of savory eats, including Kimchi & Blue Cheese Croissants and Chinese Sausage Focaccia. With sinfully delicious recipes for nearly any occasion, Momofuku Milk Bar will make a sweet addition to your cookbook collection—and is a great gift idea for food lovers, too. Tip: Be sure you have an accurate kitchen scale, as many of the ingredients are measured in grams.
Crack Pie. Anyone who has bitten into this addicting Momofuku best-seller understands its cheeky name. Once you start eating the rich, cookie-crusted, salty and sweet pie, you’ll be intensely pining for more. Get your fix with the recipe below:
Crack Pie (10 to 12 servings)
Recipe adapted from Christina Tosi, Momofuku Milk Bar
Oat Cookie Crust
Oat Cookie Crust
Preheat oven to 350°F. Line 13x9x2-inch metal baking pan with parchment paper; coat with nonstick spray. Combine 6 tablespoons butter, 4 tablespoons brown sugar, and 2 tablespoons sugar in medium bowl. Using electric mixer, beat mixture until light and fluffy, occasionally scraping down sides of bowl, about 2 minutes. Add egg; beat until pale and fluffy. Add oats, flour, baking powder, baking soda, and salt and beat until well blended, about 1 minute. Turn oat mixture out onto prepared baking pan; press out evenly to edges of pan. Bake until light golden on top, 17 to 18 minutes. Transfer baking pan to rack and cool cookie completely.
Using hands, crumble oat cookie into large bowl; add 3 tablespoons butter and 1 1/2 tablespoons brown sugar. Rub in with fingertips until mixture is moist enough to stick together. Transfer cookie crust mixture to 9-inch-diameter glass pie dish. Using fingers, press mixture evenly onto bottom and up sides of pie dish. Place pie dish with crust on rimmed baking sheet.
Position rack in center of oven and preheat to 350°F. Whisk both sugars, milk powder, and salt in medium bowl to blend. Add melted butter and whisk until blended. Add cream, then egg yolks and vanilla and whisk until well blended. Pour filling into crust. Bake pie 30 minutes (filling may begin to bubble). Reduce oven temperature to 325°F. Continue to bake pie until filling is brown in spots and set around edges but center still moves slightly when pie dish is gently shaken, about 20 minutes longer. Cool pie 2 hours in pie dish on rack. Chill uncovered overnight. DO AHEAD Can be made 2 days ahead. Cover; keep chilled.
Sift powdered sugar lightly over top of pie. Cut pie into wedges and serve cold.
For a delicious twist on a cream-filled classic, milk’s favorite cookie gets spiffed up and smothered in chocolate. Cocoa-covered cookies are surprisingly simple to make and are as easy on the eyes as they are the palate. Get creative with a mixture of toppings—like festive sprinkles, peppermint snow and chopped nuts—or unleash your inner Jackson Pollock by splattering each indulgent Oreo with drips of multi-colored chocolate. These impressive-looking confections are melt-in-your-mouth decadent and make a great homemade gift idea.
Chocolate Smothered Oreos
*one 1-1/2 lb bag of melting chocolate is enough to cover one bag of Oreo cookies