Momofuku Cornflake Marshmallow Cookies

Remember when I made these??  Well here's another amazing awesome cookie recipe from the one and only Christina Tosi of Momofuku Milk Bar in NYC!!  I have adapted the recipe slightly and they came out absolutely delicious, friend-tested, Feed Your Sister approved!  

Copycat Momofuku Cornflake Marshmallow Cookies

Adapted from The Cookbook Chronicles

(makes 20 cookies)

2 sticks unsalted butter at room temperature

1 ¼ cup packed dark brown sugar

1/3 cup granulated sugar

2 eggs

2 tsp vanilla extract OR vanilla bean paste

1 2/3 cups all-purpose flour

1 tsp baking soda

1/4 tsp baking powder

1 ½ tsp kosher salt (plus more for sprinkling)

2/3 cup oats, not instant

1 cup lightly crushed Kellogg's Cornflakes (about 1 1/4 cup cornflakes before crushing)

2/3 cup mini chocolate chips (see note)

3/4 cup mini marshmallows

NOTE: The chocolate chips in the original Momofuku Milk bar cookie are minis, though substitute with regular-sized chips if you prefer.

Preheat the oven to 350 degrees. In a mixing bowl, beat together the butter, brown sugar, and granulated sugar until light and fluffy, about 2-3 minutes on medium speed. Add the eggs and vanilla extract, and beat until combined.

Add the flour, baking soda, and salt and beat on low speed, just so the dry ingredients become incorporated. With a wooden spoon, mix in the oatmeal, crushed cornflakes, and chocolate chips, and marshmallows.

On a silpat-lined baking sheet OR greased muffin top pan, scoop up and roll the dough into golf ball-sized spheres. (Six will fit comfortably on one pan–give them room to spread!)  Sprinkle tops with a touch more salt. Repeat with the remaining dough.

Bake for 9-10 minutes. The cookies will still look soft in the middle when you take them out of the oven. Allow them to cool directly on the tray completely before removing them and placing them onto a platter.  Enjoy!

Carrot Protein Muffins

The inspiration for this recipe came from my friend who's actually having a baby this week!!  She had told me that she loves carrot muffins and would love to be able to bake a bunch and keep them in the freezer to have for breakfast.  Then my mom gave me a recipe for her carrot cake which I altered to make it a better breakfast option, with less calories than your typical bagel shop muffin and more protein.  This recipe makes about 16 muffins, I made 12 large and 12 mini muffins.  Each large muffin has about 250 calories and 9 grams protein, without the nuts.  Have a muffin and 5 egg whites (100 calories, 12 grams protein) scrambled or boiled and you have a healthy protein filled breakfast!! Here's the recipe!!


Carrot Protein Muffins
(makes about 16 large muffins)
1 1/2 cup sugar
1 teaspoon baking soda
2 teaspoons baking soda
1 pinch salt
3/4 cup high protein flour
1/4 cup flaxseed meal
1 cup all purpose flour
1 cup cooked quinoa
1/2 cup olive oil or vegetable oil or apple sauce
4 eggs

3 cups shredded and then chopped carrots (or 2 bags shredded carrots, chopped into small pieces)

1 1/2 cup chopped walnuts (optional)

Preheat oven to 350 degrees. Combine dry ingredients together in a large bowl.  Whisk to combine.  In another bowl combine the wet ingredients, except for the nuts, if using.  Whisk to combine and then slowly add the wet into the dry ingredients.  Do not overmix.  Add nuts now if desired.  Spray muffin pan with non-stick cooking spray and using a large ice cream scooper, scoop mix into each muffin tin.  Bake in the middle of the oven for about 45 minutes or until a cake tester inserted into the center comes out clean.

NOTE: If you want to have a chunky consistency in your muffin make it the way I described above...IF NOT, place all ingredients in the food processor and blend until smooth, then pour into muffin tin and bake!  

Next time, I'll definitely chop the shredded carrots!

These are the mini muffins!

Clearly I put too much batter in each muffin tin, but once they cooled off and were cut they were fine!! 

See??!  Amazing!

Half and Half

Over the weekend I was thinking how to make cookies that are a little more unique than your regular good old cookie, and I think I came up with a good idea.  Sometimes you can't decide whether you want a chocolate chip cookie or an oatmeal raisin cookie or perhaps a chocolate chocolate chip cookie.  Why is it that we have to choose one type of cookie, why can't we make cookies that are half and half??????  Genius, right?? I think so!

So I had some leftover cookie dough in my fridge from last week's ginormous cookies and thought I'd try my new idea out.  I made M&M chocolate chip cookies and then I added some cocoa to the rest of the batter and made chocolate chocolate chip with marshmallow cookies.  Here's how my muffin top pan looked.

There are endless possibilities with this, so get creative!  I can't wait to share my new creation with my friends tonight at The Bachelorette Finale Party that I'm going to!  

Don't they look great all stacked up?!  Enjoy!

Mini Egg Muffins

Prepare the chopped veggies, chop them small...think mini muffin tins

Beat 4 egg whites and 1 whole egg in a bowl. Add salt and pepper. (FYI, I actually painted this bowl myself, you like?)

Dress the potatoes and asparagus with olive oil and roast in the oven at 400 degrees for 10 minutes.

Meanwhile in the egg bowl add some grated parmesan cheese, as much or as little as you like. Actually you can add whatever cheese you like.

When the veggies from the oven are cooked through mix them into the egg bowl along with your chopped tomatoes.

Spoon the egg mixture into greased mini muffin tins. Bake at 350 degrees for about 20-25 minutes till they are puffed up and cooked. Below is my final breakfast plate. It was really delicious and I still have some mini muffins for another day. You can re-heat them in the microwave or oven. The salad that I had alongside the egg muffins was a mixture of cucumber, tomato, and avocado. The dressing is a drizzle of olive oil, lemon juice, salt and pepper....and TADA....you've got yourself a nice little yummy Israeli Salad! I also ate a piece of whole wheat baguette with some ricotta cheese sprinkled with salt.