This weekend I baked up a storm! It started on Saturday night with some cake batter macarons that I had been eyeing for about a week when I spied them on the instagram of Baker’s Royale! These might actually be … Continue reading
I was in the need of a stess bake session last weekend so I went to my go to cookie recipe…but…I was feeling a bit saucy so I adapted them just a titch.
I added marshmallows and crushed cup cornflakes- inspired by Christina Tosi’s Chocolate Chip Marshmallow Cornflake Crunch Cookies. They are incredibly tasty by the way but they use a TON of butter and spread like a mofo. Hence why I opted to try and make a verion using Joy’s recipe (though I only used crushed Cornflakes vs baking up a batch of Cornflake Crunch to use).
The result was damn delicious! Crunchy and chewy and a little soft with a nice nutty flavour. I highly recommend giving these a whirl. 🙂
Cookie don’t you want one?
If you do, here’s the adapted Joy the Baker recipe!
Adaptation of the Best Brown Butter Chocolate Chip Cookies
makes about 3 dozen cookies
recipe adapted from The Joy the Baker Cookbook
1 cup (16 tablespoons) unsalted butter, softened to room temperature
1 cup light brown sugar, packed
2 teaspoons vanilla extract
1 teaspoon molasses
1/2 cup granulated sugar
1 large egg
1 large egg yolk
2 1/4 cups all-purpose flour
1 cup of cornflakes, crushed to about 1/5 the volume
1 teaspoon salt
1 teaspoon baking soda
1 cup bittersweet chocolate chips
1/2 cup coarsely chopped pecans (optional – I didn’t add these)
1/2 cup (maybe a smidge more) mini marshmallows
coarse sea salt, to sprinkle on top (optional – I didn’t do this)
Line two baking sheets with parchment paper and set aside.
Place half the butter (8 tablespoons) in a medium skillet. Melt the butter over medium heat, swirling it in the pan occasionally. It’ll foam and froth as it cooks, and start to crackle and pop. Once the crackling stops, keep a close eye on the melted butter, continuing to swirl the pan often. The butter will start to smell nutty, and brown bits will form in the bottom. Once the bits are amber brown (about 2 1/2 to 3 minutes or so after the sizzling stops), remove the butter from the burner and immediately pour it into a small bowl, bits and all. This will stop the butter from cooking and burning. Allow it to cool for 20 minutes.
Beat the remaining 1/2 cup butter with the brown sugar for 3 to 5 minutes, until the mixture is very smooth.
Beat in the vanilla extract and molasses.
Pour the cooled brown butter into the bowl, along with the granulated sugar. Beat for 2 minutes, until smooth; the mixture will lighten in color and become fluffy.
Add the egg and egg yolk, and beat for one minute more.
Add the flour, crushed cornflakes, salt, and baking soda, beating on low speed just until everything is incorporated.
Use a spatula to fold in the marshmallows, chocolate chips and pecans and finish incorporating all of the dry flour bits into the dough.
Scoop the dough onto a piece of parchment paper, waxed paper, or plastic wrap. Flatten it slightly into a thick disk, and refrigerate for at least 30 minutes. About 15 minutes before you’re ready to begin baking, place racks in the center and upper third of the oven and preheat your oven to 350°F.
Scoop the dough in 2 tablespoon-sized balls onto the prepared baking sheets. Leave about 2″ between the cookies; they’ll spread as they bake.
Sprinkle the cookies with sea salt, to taste — as much or as little as you like.
Bake the cookies for 12 to 15 minutes, until they’re golden brown. Remove them from the oven, and allow them to rest on the baking sheet for at least 5 minutes before moving them.
Serve warm; or cool completely, and store airtight at room temperature for several days. For longer storage, wrap well and freeze.
I did a whole lotta cooking/baking this weekend. I made my chicken pot pie and I also made an apple pie. 🙂 Fortunately my apple pie work was made easy thanks one of my staff giving me prepped, frozen apples (sliced and peeled) from her tree. They were so easy (though, admittedly, not very appetizing looking as they thawed as they turned rather brown and had a weird consistency…but the cooked up tremendously and made for one delicious pie.
This pie filling is adapted from a recipe from the New York Times. It is an amazing, wonderful, delicious thing. I cannot say enough about how good this is.
- 2 tablespoons unsalted butter
- 2 ½ pounds apples, peeled and cored, then cut into wedges (5 large honeycrisps will do it)
- ¼ teaspoon ground allspice ( NOTE: I didn’t add this as I didn’t have it in the house, hence why my recipe is adapted. I replaced it with 1/8 teaspoon of ginger and 1/8 teaspoon of nutmeg and it was YUM)
- ½ teaspoon ground cinnamon
- ¼ teaspoon kosher salt
- ¾ cup plus 1 tablespoon sugar
- 2 tablespoons all-purpose flour
- 2 teaspoons cornstarch
- 1 tablespoon apple cider vinegar
- 1 recipe of pie dough (I like my Martha Recipe, but remember to add the sugar)
Melt butter in a large saute pan set over medium-high heat and add apples to the pan. Stir to coat fruit with butter and cook, stirring occasionally. Meanwhile, whisk together the spices, salt and .75 cup sugar, and sprinkle this over the pan, stirring to combine. Lower heat and cook until apples have started to soften, approximately 5 to 7 minutes. Sprinkle the flour and cornstarch over the apples and continue to cook, stirring occasionally, another 3 to 5 minutes. Remove pan from heat, add cider vinegar, stir and scrape fruit mixture into a bowl and allow to cool completely. (The fruit mixture will cool faster if spread out on a rimmed baking sheet.) NOTE: it is VERY, VERY important to cool down the apples completely or it will melt your pie crust.
Place a large baking sheet on the middle rack of oven and preheat to 425. Remove one disc of dough from the refrigerator and, using a pin, roll it out on a lightly floured surface until it is roughly 12 inches in diameter. Fit this crust into a 9-inch pie plate, trimming it to leave a 1/2 to an inch overhang. Place this plate, with the dough, in the fridge until firm (or the freezer for about 15-20 mins if you are impatient).
Roll out the remaining dough on a lightly floured surface until it is roughly 10 or 11 inches in diameter and put it into the fridge.
Remove original pie crust from freezer and put the cooled pie filling into it. Grab other rolled out crust from the fridge and cover your pie. Press the edges together, trim the excess, then crimp the edges with the tines of a fork. Using a sharp knife, cut three or four steam vents in the top of the crust. Lightly brush the top of the pie with egg wash and sprinkle with remaining tablespoon of sugar.
Place pie in oven and bake on hot baking sheet for 20 minutes, then reduce temperature to 375. Continue to cook until the interior is bubbling and the crust is golden brown, about 30 to 40 minutes more. If you notice the crust is browning too much, cover it with foil for the remainder of it’s cooking time. Remove and allow to cool on a windowsill or kitchen rack, about two hours.