Who Doesn't Love Sweets? Pies, Cakes, Cookies, Candy...
Ah, Sweets For the Sweet!
YummyDelicious.com - Cupcakes take the cake - above: chocolate brownie cupcakes
with multicolored frosting. Something seems amiss... Where are the sprinkles?
UPDATED OCTOBER 2011
(Momofuku Milk Bar Cookbook Links at Bottom of Page)
It is a universal truth that the human race as a whole, down to each and every one of us, has a natural affinity for sweets,
and is blessed with at least one sweet tooth lodged forever in their minds, if not in their gums.
Case in point: Ask any child whether they would like a hot fresh brownie, or a bite of candy.
When you find that child who says "No," we will change our universal truth assertion.
Hint: Brush your teeth lightly after you eat a candy bar. Or chew sugarless gum with xylitol. Clean the teeth...
Great Tools and Books For the Best Sweets Below, a carousel of the most wished for "sweets and treats" gadgets at discounted pricing
It seems that we were designed to love sweet things - fruits. After all, Nature doesn't have a bakery to concoct donuts or pastries... Nature only provides trees, bushes and vines to tempt our little sweet palates.
There are a number of fruitarians, but that's for our fruit pages to discuss.
Here, we are all about pies, cakes, cookies, pastries, candies, donuts, ice cream, and sugary treats of all sorts.
Does the term, Dessert, ring your socks up? Is Dessert the prize you aspire to as your race through the mundane appetizers and main course?
Always room for Dessert... so they say... Save sweetest for last...
THE GREATEST, LATEST MOMOFUKU MILK BAR COOKBOOK
We have some of the best sweet recipes written by the hand of man. And, woman. We will share, just not this moment... coming soon! Meanwhile, this is the LATEST, GREATEST, SWEET-TREAT COOKIE BOOK Below!
If you ever wanted the recipes for the most ADDICTIVE SWEET TREATS EVER, then this cookbook is for you. Beautifully and warmly photographed with over 100 images, this book follows the famed Momofuku cookbook that topped the New York Times Best Seller list and became a runaway success.
Recipes include unusual and unbelievably tasty cookies, pies, cakes, ice creams, and much more. But what's particularly wonderful is that this book edition includes the wildly popular compost cookie, a super chunky chocolate-chip cookie that is studded with coffee grounds and salty pretzels, the crack pie, a milky, creamy, buttery WONDER, (See revised recipe below), the famed cereal milk ice cream with the milk at the bottom of the bowl.
And then there are other tasty goodies including one-of-a-kind Kimchi and Bleu Cheese Croissants, corn cookies (see recipe below), nut crunches, cheesecakes, brittles, Cinnamon Streusel, Fruity Pebbles, Ganaches, Lemon-Meringue Pistacchio Pie, Mascarpone, Blueberry Cream Cookies, Grasshopper Pie, Parfaits and so much more. This list hardly begins to touch the surface.
The famed Momofuku Milk Bar draws loyal fans from around the world and has earned praise from the New York Times and the Michelin Guide. This is one of those classic cookbooks that everyone should have on the kitchen shelf.
Serve holiday goodies that are OUT of this world and NO ONE has ever tried before! This is THE book.
CRACK PIE RECIPE
Adapted from Momofuku, thanks to the New York Times. This pie calls for 2 (10-inch) pie tins. You can substitute 9-inch pie tins, but note that the pies will require additional baking time, about 5 minutes, due to the increased thickness of the filling.
Cookie for crust
2/3 cup plus 1 tablespoon (3 ounces) flour
Scant 1/8 teaspoon baking powder
Scant 1/8 teaspoon baking soda
1/4 teaspoon salt
1/2 cup (1 stick) softened butter
1/3 cup (2 1/2 ounces) light brown sugar
3 tablespoons (1 1/4 ounces) sugar
Scant 1 cup (3 1/2 ounces) rolled oats
1. Heat the oven to 375 degrees.
2. In a medium bowl, sift together the flour, baking powder, baking soda and salt.
3. In the bowl of a stand mixer using the paddle attachment, or in a large bowl using an electric mixer, beat the butter, brown sugar and sugar until light and fluffy.
4. Whisk the egg into the butter mixture until fully incorporated.
5. With the mixer running, beat in the flour mixture, a little at a time, until fully combined. Stir in the oats until incorporated.
6. Spread the mixture onto a 9-inch-by-13-inch baking sheet and bake until golden brown and set, about 20 minutes. Remove from heat and cool to the touch on a rack. Crumble the cooled cookie to use in the crust.
Crumbled cookie for crust
1/4 cup (1/2 stick) butter
1 1/2 tablespoons (3/4 ounce) brown sugar
1/8 teaspoon salt
Combine the crumbled cookie, butter, brown sugar and salt in a food processor and pulse until evenly combined and blended (a little of the mixture clumped between your fingers should hold together). Divide the crust between 2 (10-inch) pie tins. Press the crust into each shell to form a thin, even layer along the bottom and sides of the tins. Set the prepared crusts aside while you prepare the filling.
1 1/2 cups (10 1/2 ounces) sugar
3/4 cup plus a scant 3 tablespoons (7 ounces) light brown sugar
1/4 teaspoon salt
1/3 cup plus 1 teaspoon (3/4 ounce) milk powder
1 cup (2 sticks) butter, melted
3/4 cup plus a scant 2 tablespoons heavy cream
1 teaspoon vanilla extract
8 egg yolks
2 prepared crusts
Powdered sugar, garnish
1. Heat the oven to 350 degrees.
2. In a large bowl, whisk together the sugar, brown sugar, salt and milk powder. Whisk in the melted butter, then whisk in the heavy cream and vanilla.
3. Gently whisk in the egg yolks, being careful not to add too much air.
4. Divide the filling evenly between the 2 prepared pie shells.
5. Bake the pies, one at a time, for 15 minutes, then reduce the heat to 325 degrees and bake until the filling is slightly jiggly and golden brown (similar to a pecan pie), about 10 minutes. Remove the pies and cool on a rack.
6. Refrigerate the cooled pies until well chilled. The pies are meant to be served cold, and the filling will be gooey. Dust with powdered sugar before serving.
16 tablespoons or 2 sticks (225 g) butter, at room temperature
1-1/2 cups (300 g) sugar
1-1⁄3 cups (225 g) flour
1/4 cup (45 g) corn flour
2/3 cup (65 g) freeze-dried corn powder
3/4 teaspoon (3 g) baking powder
1/4 teaspoon (1.5 g) baking soda
1-1/2 teaspoons (6 g) kosher salt
Combine the butter and sugar 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 egg, and beat for 7 to 8 minutes.
Reduce the mixer speed to low and add the flour, corn flour, corn powder, baking powder, baking soda, and salt. Mix just until the dough comes together, no longer than 1 minute. Scrape down the sides of the bowl.
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.
Heat the oven to 350°F.
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 faintly browned on the edges yet still bright yellow in the center; give them an extra minute if not.
Cool the cookies completely on the sheet pans before transferring to a plate or to 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.