We pay a visit to Milk Bar's kitchen in Brooklyn to learn how to make layer cakes with Christina Tosi. (And eat several pounds of cake scraps along the way.)
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Before getting our hands on Christina Tosi's Momofuku Milk Bar, I'd never really given all that much though to just how that puddle of milk leftover in your cereal bowl takes on all of those great cereal flavors. And while it does occur naturally, while you're leisurely spooning your cereal, Tosi has perfected a method for making all sorts of milks that have all of that cereally goodness steeped into them.
Remember that episode of Seinfeld when Elaine has the genius idea of opening up a bakery that sells only the tops of muffins? Well, the idea for these Blueberry and Cream Cookies wasn't all that different from Elaine's. For these cookies, Christina Tosi wanted to create a cookie with all of the crumbly goodness of a blueberry muffin top.
These Confetti Cookies are made for unabashed sprinkles lovers. The teeny multicolored bits make their way into these chewy snickerdoodle inspired cookies by way of crunchy-sweet Birthday Cake Crumb and into the dough where they melt and tie dye the insides of these oversized cookies.
The anticipation surrounding Christina Tosi's Momofuku Milk Bar cookbook is like the feeling of Christmas Eve; a mix of eagerness, excitement, and knowing that very soon, something wonderful will soon be yours. In this case it's a cache of recipes from Momofuku Milk Bar, the bakery that she opened with David Chang a little over two years ago. Ever since we heard rumors of this cookbook we'd been dreaming of Tosi's Crack Pie, Compost Cookies, and Cereal Milk Ice Cream coming out of our home kitchens.