Compost Cookies

Okay, so this could very well be the best cookie recipe that you will ever encounter.  I mean it.  Seriously, it's amazing. This recipe comes from the fine folks over at NYC's Momofuku Milk Bar.  Weird name, I know.  But the name doesn't deter from its awesomeness.

I first heard about these cookies when I caught an episode of Live with Regis & Kelly last year.  You must know that I rarely watch this show.  Sorry Regis, but the only reason I caught this episode was because my anchor-crush Anderson Cooper (doesn't every girl have an anchor-crush?) was guest co-hosting.  He introduced the Compost Cookie as his absolute favorite.

I've read mixed reviews about people making this cookie at home.  I haven't had any major issues.  Just follow the instructions very carefully and watch your ovens.  You'll be fine. You'll be more than fine.  You'll be in cookie-heaven.

The Momofuku Milk Bar Compost Cookie
recipe by Christina Tosi
(originally featured on the Regis & Kelly website, but it is no longer posted)

Ingredients:

• 1 cup butter, unsalted
• 1 cup granulated sugar
• 3/4 cup light brown sugar
• 1 tbsp corn syrup 
• 1 tsp vanilla extract
• 2 large eggs
• 1 3/4 cups all purpose flour
• 2 tsps baking powder
• 1 tsp baking soda
• 2 tsp Kosher salt
• 1 1/2 cups your favorite baking ingredients (some options include: chocolate chips, Raisenettes, Rollos, Cocoa Krispies, oats, mini-marshmallows, toffee bits, etc. )
• 1 1/2 cups your favorite snack foods (I go for salty such as chips, pretzels, etc.  On the show Kelly added goldfish to her batch.  The bottom line is, if you like it or your kids like it, go for it!!)
  

Note:  I change up the ingredients almost every time I make these.  This last time I used: chocolate chips, almond joy candy, M&M's, potato chips and pretzels.

Instructions:
In a stand mixer with the paddle attachment, cream butter, sugars and corn syrup on medium high for two to three minutes until fluffy and pale yellow in color. Scrape down the sides with a spatula.

On a lower speed, add eggs and vanilla to incorporate.  Increase mixing speed to medium-high and start a timer for 10 minutes. During this time the sugar granules will fully dissolve, the mixture will become an almost pale white color and your creamed mixture will double in size.

When time is up, on a lower speed, add the flour, baking powder, baking soda and salt.  Mix for 45 - 60 seconds just until your dough comes together and all remnants of dry ingredients have incorporated. Do not walk away from your mixer during this time or you will risk over mixing the dough. Scrape down the sides of the mixing bowl with a spatula.

On the same low speed, add your favorite baking ingredients and mix for 30 - 45 seconds until they evenly mix into the dough. Add in your favorite snack foods last (and no, you don't need to crush the regular pretzels or chips), paddling again on low speed until they are just incorporated.

Using a 6 oz. ice cream scoop, scoop cookie dough onto a parchment lined sheet pan.  They will really expand so leave plenty of room between your cookies.

Wrap scooped cookie dough tightly with plastic wrap and refrigerate for a minimum of one hour.

NOTE: DO NOT BAKE your cookies from room temperature or they will not hold their shape.

When you are ready to bake, preheat the oven to 400 F.  Unwrap the cookies and bake for 9 to 11 minutes. While in the oven, the cookies will puff, crackle and spread.  At 9 minutes, the cookies should be browned on the edges and just beginning to brown towards the center. Leave the cookies in the oven for the additional couple of minutes if these colors don't match up and your cookies still seem pale and doughy on the surface.

Cool the cookies completely on the sheet pan before transferring to a plate or an airtight container for storage.

I love this cookie because you can really make it your own.  Get the kids in on the action--they'll enjoy the process of picking and choosing what goes in it, and they will definitely love the end result!  Enjoy!

Go-To Pound Cake

I made this a few weeks ago when we had company over on back to back nights.  Instead of making two desserts, I decided that my Go-To Pound Cake was called for.  Well, that's what I call it now because it truly is my Go-To recipe when it comes to Pound Cake.  I can't take credit for this scrumptious thing.  The delightful Paula Deen gets all of that. It's her Grandmother Paul's Sour Cream Pound Cake.  This cake is moist with a fantastic crumby texture, and when it bakes up, the outer part gets this lovely sugary crust.  Mmmmm....it's "out of this world" as Paula would say.

Ingredients:

• 2 sticks of butter, softened
• 3 cups sugar
• 1 cup sour cream (I used Light Sour Cream)
• 1/2 tsp. baking soda
• 3 cups all-purpose flour
• 6 large eggs
• 1 tsp. vanilla

Preheat oven to 325 degrees F.

In a large mixing bowl, cream the butter and sugar together.  Add the sour cream and mix until incorporated.

Sift the baking soda and flour together.  Add to the creamed mixture alternating with the eggs, incorporating each egg 1 at a time.   End with the flour mixture. 

Add the vanilla and pour the mixture into a greased and floured 10-inch bundt pan.  Bake for 1 hour 20 minutes.

This usually makes me 14 servings, so it was easily spread out over 2 nights.  This is in no way low in fat or calories.  It's not supposed to be...it's pound cake.  Just a lovely little indulgence to have every once and a blue moon.  My guests enjoyed it enough to jump at the chance to take some home (good thing because if it were here I wouldn't have stopped eating it).  It's delicious with fresh berries and cream or even a little vanilla bean ice cream, if you're really feeling naughty. 

Last Minute Easter Treats!! Chocolatey Butterscotch Peanut-Buttery Easter Nests

I'm a little behind on my Easter "to do" list.  I needed a fast and easy treat to whip up to take to my in-laws tomorrow.  So, here is a little something for you just in case you're in a similar bind. =)

This chocolate peanut-buttery treat (we call them Haystacks) is actually a recipe that my mother-in-law gave me (Thanks Nancy B!).  With a little twist to make it fun for Easter.

I got the idea to take Nancy's Haystacks and turn them into these cute little Easter nests from a great food blogger Carrots N Chocolate.  I didn't use Carrots N Chocolate's recipe since Haystacks are a family favorite in my house, but hers look delicious too (and maybe even a bit healthier since it uses a fiber cereal in place of the chow mein noodles).  Thanks for the great idea Carrots N Chocolate!!

You only need 6 ingredients!

• 11 oz (1 bag) butterscotch chips
• 11 oz (1 bag) semi-sweet chocolate chips
• 1/4 cup creamy peanut butter
• 1/4 cup chopped pecans (optional)
• 1 1/2 cups crunchy chow mein noodles, slightly crushed
• 1 cup (approx.) of Cadbury Mini Eggs (or any other hard shell candy shaped like an egg.  M&M's work nicely too)

Line a cookie sheet with wax paper.  (Of course, I ran out of wax paper, so I used non-stick foil).

Melt your butterscotch and chocolate chips in a double boiler (to be super fast and easy, you can also use your microwave).  Once it is melted, add in your peanut butter, chow mein noodles, and pecans.  Stir until well combined.

Spoon the mixture onto your cookie sheet.  Gently place the mini eggs in the center to form your nest.

Cool in the fridge until it has set.

This literally took me 5 minutes to throw together.  Love that!  And they are just as tasty as they are cute.  I promise.

Happy Easter everyone.  May you have a blessed day tomorrow.
xoxo
Candace

Rice Pudding

Okay, so I'll be honest in saying that Rice Pudding is not typically my favorite dessert.  BUT, it's my mom's favorite, so I learned how to make it so that she could enjoy it---even if Mama Fina isn't in town.

Rice pudding has very few ingredients, which makes it pretty easy and incredibly economical, once you get the hang of it.  One batch can easily provide dessert for 6-8 people in those cute little ramekins.  The trick is all about the liquid to rice ratio.

Things You'll Need:

4 oz. white rice (short grain is best - like what you would use to make risotto)
1 1/2 cp. water (to start)
2 cups of whole milk (you can probably get away with 2% to lighten this up a tad, but don't go below that.  Just keep your portions small and you'll be fine!)
3/4 cp. sugar

1 cinnamon stick, broken in half
1 tsp. vanilla extract
1/4 tsp. salt

the peel of half of a lime

Nutrional Information (based on 6 servings): 215 cal., 2.8g fat, 43.8g carbs, 4g. protein.

Combine rice and 1 1/2 cups of water in medium sized pot.  Make sure you rinse your rice thoroughly before you begin.  If this sounds crazy to you, you're missing an important step.  Swirl the rice around in the pot with just your fingers.  If the water gets murky, rinse again!  It should be pretty clear before you continue.  Okay, I'm done lecturing now.  On with the rest of the recipe. =)

Bring rice, cinnamon stick, salt and lime peel to a boil on medium-high heat.  Once you reach a solid boil, turn your heat down to maintain a simmer.  At this point, you don't need to stir constantly.  Just occasionally. 

Keep the simmer going, maintaining a close eye on your rice to water ratio.  Your rice should always be covered with water to the point where it was when you started for the majority of this process.  Otherwise, the rice will stick to the bottom and that would not make for a good rice pudding.  Simmer on low until your rice plumps up and is al dente.  This should take about 15-20 mins.

This is what the rice will look like after 15-20 mins.

After your rice reaches the proper consistency, you can start adding your milk a little at a time.  Add about a half cup at a time.  The rice will absorb the milk pretty quickly.  It will take another 5-10 minutes to add all the milk so that the rice absorbs all that good flavor.  (Note: don't drown the rice.  Just add enough to keep the rice covered with the liquid).

Lastly, add the sugar and vanilla.  This is where your personal taste will come in.  I like mine sweet, so I added a little more than the recipe calls for.  Simmer this last step for another 5-10 minutes until your rice takes on all of those good flavors and reaches a creamy consistency.  Take off the heat and let it cool for about 5 minutes.  You can then spoon into your favorite ramekins.  We like to sprinkle ours with a little cinnamon on top.  Enjoy it warm or cold, but I personally like it hot.

Sorry this isn't a better picture of the finished product...Baby Hudson was screaming by this point!

Okay, this is making me crave something sweet!! This recipe can seem a little daunting because it really isn't one of those recipes that calls for exact measurements.  You really have to go a lot by feel and taste.  But try it!  It's creamy and yummy and a great comfort food dessert!