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Momofuku Milk Bar Cookies

Momofuko Milk Bar, the super popular bakery in NYC, has started shipping their goods (cookies and pies) just in time for the holidays. We needed to bring a dessert to our annual pre-thanksgiving dinner for 10 and I knew this is what I wanted to get.

I ordered 4 varieties:

blueberry & cream: dried blueberries, white chocolate

compost: pretzels, potato chips, coffee, oats, butterscotch, chocolate chips

corn: corn powder, corn flour

cornflake: cornflakes, marshmallows, chocolate chips

Here is our critique…

blueberry & cream
flavor – buttery, sugary, mild blueberry
texture – firm but moist (kinda raw dough like)
compost
flavor – oatmeal, chocolate, burnt caramel
texture – dense
corn
flavor –  smelled like corn on the cob, tasted like sugary corn muffin
texture – undercooked (in a good way)
cornflake
flavor – buttery, salty, caramel
texture – chewy with crisp edges

Everyone raved about the cookies… for days. It was hard to choose a favorite because they all have something uniquely delicious about them. So what are you waiting for? Go order some and be ready to salivate upon delivery.

Note: I ordered the cookies on a Thursday night and they arrived the following Wednesday morning using standard shipping and they stayed fresh for a full week! Yes, they did last that long —  they are super rich and need to be eaten in moderation.

Website: http://momofukustore.com/

* We did not buy a pie but I did make one earlier this year. Check it out.

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Momofuku Crack Pie


Everyone under the sun has swooned over the “crack pie” from Momofuku Milk Bar in New York. When I saw the recipe in Bon Appetit I thought I better make it since I have no plans to visit NYC in the near future. I gotta say I was a bit worried about the lack of ingredients. All it really called for was butter, eggs, sugar, oats and cream. How could that be a pie? It sounded more like a cookie so I looked around the web to see how other people’s pies turned out. The only thing I found was a bunch of inconsistencies. There are many recipes on the net and none are the same. Baking times & temp to ingredients differ. I think pastry chef Christina Tosi doesn’t really want us all to know how to make her addictive pie! But in the end it turned out fabulous. It smelled and tasted like a gooey buttery caramel oat bar.

Tip: I read that some people complained that the pie was a runny pool of butter. You have to cook it for at least 30 minutes AND let the pie rest 2 hours then sit in the fridge preferably overnight. Don’t be impatient…it’s worth the wait!

Also, the BA recipe said to bake for a total of 50 minutes. I did it for 45 because the online comments said it was a bit overcooked. Next time I’ll probably bake for 35 (25 min on 350° & 10 min on 325°) just for a tad more gooeyness.

Recipe link
Bon Appetit Magazine / September 2010

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