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Watch and learn how to make this incredible ooey-gooey Nutella and Salted Caramel Stuffed Double Chocolate Chip Cookies recipe?

110 g butter
350 g light brown sugar
55 g cocoa powder
2 eggs
1/4 teaspoon salt
3/4 teaspoons baking powder
260 g plain flour
100 g milk or dark chocolate chips
Sea salt, for sprinkling
8 Tablespoons Nutella
16 caramel-filled chocolates

*** For directions watch the video.

Posted on Dec 13, 2013


Watch and learn how Christina Tosi makes her ‘everything-but-the-kitchen-sink’ signature cookie, Compost Cookies®, another best-seller at Momofuku Milk Bar.

Compost Cookies®
Makes 15 to 20 cookies

When I was a baker at a conference center on Star Island, twelve miles off the coast of New Hampshire, I learned to make this kind of cookie from one of the best bakers I know, Mandy Lamb. She would put different ingredients in the cookie each day or each week and have people try and guess what the random secret ingredients were. Because we were on an island in New England, when storms blew in, we were trapped. No one traveled to the island, and, more important, no boats with food on them came our way, either. We had to get creative and use what we had on hand. We might not have had enough chocolate chips to make chocolate chip cookies, but if we threw in other mix-ins as well, the seven hundred some guests would never notice the shortage of one ingredient—and the cookies would always feel brand new, because they were different every time. I found after many batches that my favorite compost cookies® had my favorite snacks in them: chocolate and butterscotch chips, potato chips, pretzels, graham crackers, and coffee (grounds).

Compost cookies® always turn out great in my mother’s kitchen because she infamously has a hodgepodge of mix-ins, none in great enough quantity to make an actual single-flavored cookie on its own. My brother-in-law calls them “garbage cookies”; others call them “kitchen sink cookies.” Call them what you want, and make them as we make them at Milk Bar, or add your own favorite snacks to the cookie base in place of ours.

Momofuku Milk Bar Momofuku Milk Bar
Hardcover: 256 pages
Publisher: Clarkson Potter
Language: English
ISBN-10: 9780307720498

>>>>>>>> I WANT THIS! <<<<<<<<

Posted on Dec 13, 2013


As the holiday season approaches, we are always looking for super easy and simply delicious cookies. These crisp and buttery almond-orange shortbread cookies fit the requirements. They’re the perfect accompaniment to a cup of tea in the afternoon — or any time of the day! Make them today and freeze them for up to three months. When ready to bake these buttery cookies, defrost in the refrigerator (if frozen), slice off just what you need and bake. Save the rest for another day!

Prep: 15 minutes
Total time: 1 hour 30 minutes
Yield: Makes 40 cookies

1 cup (2 sticks) unsalted butter, room temperature
1 cup confectioners’ sugar
3/4 teaspoon almond extract
1/2 teaspoon salt
2 cups all-purpose flour (spooned and leveled)
Grated zest of 1 orange (about 2 teaspoons)
3/4 cup sliced almonds

*** Watch the video for directions.

Posted on Dec 12, 2013


Watch and learn how Christina Tosi, chef/owner of Momofuku Milk Bar makes her Cornflake Chocolate Chip Marshmallow Cookies.

Cornflake-Chocolate-Chip Marshmallow Cookies
Makes 15 to 20 cookies

I am neither brave nor bold enough to make just a chocolate chip cookie. Everyone’s mom or grandma makes “the best” chocolate chip cookie. And every one of those chocolate chip cookie recipes is different. So, out of respect, we dared not compete. Instead, we made a delicious chocolate chip tribute cookie—one of our most popular cookies—by accident.

In the Ko basement one day, Mar over toasted the cornflake crunch for the cereal milk™ panna cotta. She was pissed. I was pissed. But we refused to let it go to waste. I was already well versed in making a cookie out of anything left in the pantry, and we needed a dessert for family meal anyway. So we made cookies with the cornflake crunch, and we threw in some mini chocolate chips, just to make them appealing to the cooks in case the over toasted cornflakes were a bust, and some mini marshmallows, because we were eating them as a snack, and why the hell not. It was just family meal.

The cooks freaked. They requested the cookies for family meal every day after that. And so the cornflake-chocolate-chip-marshmallow cookie was born—love at first bite and a shoo-in on Milk Bar’s opening menu.

Momofuku Milk Bar Momofuku Milk Bar
Hardcover: 256 pages
Publisher: Clarkson Potter
Language: English
ISBN-10: 9780307720498

>>>>>>>> I WANT THIS! <<<<<<<<

Posted on Dec 11, 2013


Overstuffed O’s recipeOreos are a classic childhood favorite. People love twisting off the top, licking the cream, and eating the cookie. In this recipe from Baking Out Loud: Fun Desserts with Big Flavors (Clarkson Potter, October 2012), Hedy Goldsmith takes the original idea and makes it even better by adding real chocolate, cocoa nibs, and fresh butter.

Baking Out Loud Fun Desserts with Big Flavors

Baking Out Loud: Fun Desserts with Big Flavors by Hedy Goldsmith
Hardcover: 224 pages
Publisher: Clarkson Potter (October 2, 2012)
Language: English
ISBN-10: 0307951774
>>>>>>>> I WANT THIS! <<<<<<<<

Posted on Dec 10, 2013

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