Compost Cookies

Guys, who am I?

One day, I’m like: “look at me making healthy changes!” The next, “put every delicious item in your pantry into buttery cookie dough and then put it in your face”. In my defence? Christina Tosi is clearly a psycho, in the best possible way. I also hasten to add: I’m giving all of these away, after I eat a couple.

These cookies are sisters with the cornflake-marshmallow cookies I made earlier this year, because they were both birthed by Momofuku Milk Bar. Speaking of sisters, I love both of mine. In one week, one of them got a cooler-than-thou (and by thou I mean me) cartilage piercing and the other applied to go on exchange in Vienna and be a boss. This is just the usj in my family. Also it was my beautiful, wonderful mother’s birthday yesterday so like, shoutoutz mama! You da best. (Not that I don’t do a shoutout to my mother in every single post I’ve ever written, ever..). Dad, you rock too, I hope you are wearing your snazzy pink pinstriped shirt to work today. Keep on keeping on.

Make these cookies. They have a cup of butter in them and butter makes people happy. I suggest you give these away to everyone you love, like, or see on street, because they are day-makers. Bonus: you can put absolutely anything you want in them, sky’s the limit. I used peanut butter M&Ms, mini chocolate chips, and salt-and-vinegar potato chips (yes I did)(and it was awesome)(so there).

After a thoroughly over-cooked first batch, I learned that right around the 14 minute mark is good for these babies. Also, do not skimp on your refrigeration time. Even after chilling the dough balls for over 24 hours, they spread out and melted almost instantly in the oven. If you didn’t chill them beforehand, I’m guessing you’d pull out a tray that was just corner-to-corner, tray-sized cookie. Of course, if that’s what you’re into, all the power, my friend.

I got the Compost Cookie recipe from Krissy’s Creations, an awesome food blog that does a recipe from the Momofuku Milk Bar cookbook every Monday. Those recipes are nonsense, but amazing.

Happy eats, and Happy Monday. This going to be an amazing week for all of us, I am sure of it. xo.

Chewy Ginger-Molasses Cookies

The light in my best friends’ apartment is pure magic. Their windows look out over half of Montreal, and day or night it’s a gorgeous view. Twinkling stars, Supermoons, and fireworks at night; diffused, beautiful sunlight by day. Needless to say, I spend a lot of my time staring out their wall of windows and basking in the light reflected off of the seemingly endless mirrors that line the adjacent wall. It’s heaven.

And all that light makes the apartment absolutely perfect for dance parties, watching movies, doing your hair or makeup, and of course: baking and photographing the results. We spend the majority of our time doing all of the above. These cookies were created on a grey, dreary day made brighter by friends and food. What isn’t made brighter by friends and food?

Thanks Joy the Baker, I owe you an eternal debt for all the amazing recipes you’ve provided me, and all the laughs I get (often in public) while listening to the Joy the Baker Podcast. Also, your site re-design is fantastic, girl. These cookies were terrific: here is the recipe!

Due to a mysterious absence of granulated sugar, we couldn’t roll ours in sugar before baking. The cookies were still amazing, but I bet it wouldn’t have hurt to have the extra sparkly finish. We baked them for about 13 minutes, taking them out before they looked totally done – because that’s the key to chewy cookies! Take them out a tiny bit early and let them settle down into ooey-gooey-chewy-love. These cookies are a bit more cake-y than chocolate chip cookies, for example, but still end up having a nice chew.

Best enjoyed warm from the oven, looking out over grey skies, with your best friend. D’aww. Happy Wednesday everybody!

Momofuku Cookies

Heavens to Betsy. Who wants to take a pilgrimage to Milk Bar with me? Friends, they have things called Cereal Milk (like the stuff at the bottom of a bowl of Froot Loops) and Crack Pie. Crack pie. It’s like I secretly became Christina Tosi’s muse and I don’t even know it. Because I want everything they sell. Everything.

Of course, since I don’t live in NYC, I have to make do with homemade versions of their food. So I decided to make cornflake-chocolate-marshmallow cookies a few weeks ago. They did not disappoint. I still have some in a jar in my kitchen, if you want to come over and have one? There are also a few unbaked in the freezer if you’re a fan of raw dough. I can share.

These cookies are really easy. The only hard part is beating the dough for about 10 minutes – apparently, that’s so that we’ll be able to incorporate as much butter as possible into the cookies, without them melting in the oven. Of course, I’m impatient, so a few of mine melted a bit in the oven. I survived.

Let’s make em, shall we?

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Project 365: Week 3

I enjoyed this week of photos a lot more than the 2nd week – more inspiration! I’ve gotten really into “self-portraits”, because I always think having something that can live and breathe in your photos makes them look more alive. And these days, I spend a lot of time doing readings in my room or going out on fairly desolate walks, and I’m sick of photographing squirrels! I swear, this is my last squirrel ever. So usually I’m the only living/breathing subject that I feel comfortable photographing. I’m sure this will change as my friends and I hibernate less.

The highlights from the past week are the cornflake-crunch-chocolate-marshmallow cookies (!), all the yoga I’ve been doing, and my dark orange scarf that I’ve been knitting away at furiously – it’s hopefully going to turn into a beautiful circle-scarf or should I say “snood”! Hope you’ve been having an absolutely wonderful week.