Tag Archives: Milk Bar Monday

{gluten-free} Pistachio Layer Cake – Milk Bar Mondays!

Milk Bar Mondays are back, folks!

Well… sort of. A long, long time ago, now, I joined with a group of lady bakers and bloggers to bake our way through Christina Tosi’s Milk Bar cookbook, headed up by Audra at The Baker Chick. But then, as often happens, our lives eventually got in the way of the sometimes lengthy, complicated recipes in the book; we changed schools, jobs and cities, some of us had babies (!), and our recipe priorities shifted. I’m sure we all value our blogs still for the many aspects of joy they bring to our lives, but I can’t say I’m surprised at our slow fizzle.

I wish, though, that I could have shared this cake with the other MBM ladies. Because it’s weird. Good weird, but weird. I made it for my dad’s 64th birthday, as the man adores pistachios and for many years bags of them have been stocking stuffers, random tokens of love and birthday gift toppers. So, despite the questionable potential of the cake’s general likeability, the copious amount of not-cheap pistachio nuts and pastes that went into it, and the somewhat lengthy procedure (that doesn’t feel that long, now, if I admit it to myself), this cake would be made.

And, damn, is it good. Weird good, but good.

Continue reading

{gluten and dairy-free) Brownie Pie – Milk Bar Monday!

Gluten-dairy-free Milk Bar Mondays Brownie Pie Love...

Gluten-dairy-free Milk Bar Mondays Brownie Pie Love…

We’re baaaaaaaack!

Sometimes inspiration for making something sweet comes from a new pan or a road trip to someplace spooky with friends. And sometimes it comes from a group of ladies you’ve met via the interweb, and have agreed to bake your way through a cookbook with!

I’m tickled pink that the Milk Bar Mondays ladies are back after a hiatus so that we could take care of a few small things; members moving and graduating college and having babies, the little beautiful details of life like that! Every time I get wiped from the mess of internet madness that makes me want to head for the hills — where wifi and mobile service are replaced by oak trees and crickets — I stumble upon the picture of one of my beautiful lady friends with their growing belly, or growing child, or growing dreams, and my heart fills up and I am so thankful to this crazy bit of technology that’s helped me find such talented, lovely people.

And together it’s brought us on a trippy journey, baking our way through Christina Tosi’s Momofuku Milk Bar cookbook, me adapting as I can to fit my dietary needs. We’ve had some incredibly yummy ones — the Compost Cookies I can’t stop making, the decadent Chocolate Mallow Layer Cake that sent me swooning, the Blueberry and “Cream” and Chocolate-Chocolate cookies and Birthday Layer Cake and Chevre Frozen Yogurt with Beet-Lime Ganache… love.

And here we are again, with a dangerously rich chocolate Brownie Pie nestled in a graham crust. And, for you and moi, this version is gluten and dairy free.

Continue reading

Grapefruit Pie: Milk Bar Mondays!

I’m on my 10th straight day of cooking in the Hamptons. I’m a sweaty, tired mess of a happy person. I am so sick of cooking food… until I make something that delights me and the people I work for. Then I remind myself that it’s pretty cool that I get paid (well) to cook food, which I love to do anyway.

Somehow in the insanity that is workdays that begin at 7pm and don’t end until 14 hours later, I was able to make this pie, today’s Milk Bar Mondays group recipe. Actually, I was able to squeeze in two pies in the two days, because this one didn’t quite work out. It also happens to be for a swap set for today, so check out my second grapefruit pie for the Burwell Recipe Swap: Grapefruit Sponge Pie!

Being that I’m not home with my arsenal of alternative ingredients and the family I work for doesn’t have any sensitivies, I figured this swap was a good chance to do a Tosi recipe as written and enjoy working straight from the book, as we don’t substitute unless absolutely necessary.

But then… Continue reading

I Chat With Chef Markus Jernmark and a Missed Milk Bar Monday!

Last night at around 9pm I sat down on the floor in my office at my dad’s house – empty and dark and quiet – and cried for about five minutes.

Life is just… full… right now.

I love everything I get to do… almost. But evidently it’s catching up with me. I cried for another 40 or so seconds today.

I need sleep. Everything is more dramatic when you’re sleep deprived.

I have a feeling more than 27 of you out there understand.

I picked 27 because it’s the first number that came to mind. No further reason.

Anyway, two fun things are out in the world today.

The first, my We Chat With… interview with Marcus Jernmark of Aquavit in NYC is out today on Serious Eats NY. I loved sitting down with Chef Marcus, and once again found myself rejuvenated and motivated by someone’s passion, dedication and sense of humor in the chaotic field of food. And his plates are seriously gorgeous and you want to eat them immediately – two things that don’t always go hand in hand in NYC nowadays. And look at that smile! Nice, nice guy. Click on the image to be directed to the interview. They come out Monday mornings, all by yours truly.

Chef Marcus Jermark, photo Brent Herrig Photography

The second, my Milk Bar Mondays ladies! I haven’t had enough days off to make the deliciously lengthy Christina Tosi Milk Bar creation for this week, which makes my heart sad. This week Audra of The Baker Chic and Erin of Big Fat Baker made a Sweet Corn Cereal Milk Ice Cream Pie that is about to set me into a third round of tears, it looks so good and I wish I had a gluten-dairy-free version waiting for me RIGHT NOW! I even bought the ingredients two weeks ago, then didn’t have a day to make the recipe. Sniff. Check out these beauties (and click the images to be directed to their sites). Only 2 of 6 of us posted this week… I have good feelings about the next one.  I hate missing this swap. But what can you do?

From Audra of The Baker Chic

From host Erin of Big Fat Baker

Now I’m back to balancing books, driving, transcribing, researching, chatting, eating and, always, inevitably, cooking.

Happy Monday folks,

– Jacqueline

Birthday Layer Cake for Milk Bar Mondays!

Happy Birthday Tuesday!

This is Tuesday:

Technically, today is Monday.

But today is all about a pup named Tuesday, a 10th birthday, and a Milk Bar Monday Birthday Layer Cake.

This gluten-free adaptation from Christina Tosi’s Milk Bar Cookbook is incredibly rich and buttery, shocking sweet and incredibly festive. She strove to encapsulate the joy of funfetti box cake (the Confetti Cookies from the same family were possibly my favorite of the bunch that the Milk Bar Mondays ladies have baked up). This one doesn’t quite take the prize in my mind, but as I sit here noshing on a slice with a scoop of dairy-free honey ice cream (look for it in my feature in next month’s Easy Eats magazine), I still can’t help but shake my head in “oh my dog” mode.

A layer of incredibly dense, buttery cake flecked with sprinkles
(not hard to find gluten-free).

A wash of milk and vanilla (almond milk, in this case).

A layer of frosting that truly tastes like you got it out of a tub, only a million times better.

A sprinkle of Birthday Cake Crumb.
The whole “crumb” aspect of Tosi’s work is quite genius.

Then two more layers of that combo. Continue reading

Cornflake Chocolate Chip Cookies for Milk Bar Mondays!

Cornflake Chocolate Chip Marshmallow Cookies by Avery Cooks (photo hers)

Um, you know when you’re so overworked, overjoyed, underslept and overscheduled that a facebook post, phone call, text or tweet makes you slap your head in “how the hell did I forget about that?!?!?!”

That just happened to me. I was tweeting something along and saw the #milkbarmondays handle.

Crap. That was this Monday. I had somehow deluded myself into thinking that my Chevre Frozen Yogurt post was only last week. Which is a laughable idea.

But, if you scroll down, you’ll see that the only posts I’ve done since then have been about my interviews for Serious Eats NY, of which I sometimes take 3 or 4 a week and which take about 7-10 hours each to complete.

If you look at Easy Eats magazine’s blog… yup, those are all my loading and much of my writing.

I went to the awesome TechMunch bloggers conference on Friday and elbowed my way through NYC’s first Great GoogaMooga food/drinks/music festival this weekend and got some great pieces that I’m now working to edit and build frantically before starting a new full-time private chef position on Friday.

I really need a cookie!

So, once again, I’m linky-linking up. My Milk Bar Monday gals have done an incredibly job with this recipe. Check them all out at their links below, and head to Avery Cooks for the full recipe, her awesome notes on the process and problems, and pictures that will make you scream like Cookie Monster.

Happy Milk Bar Mondays, folks. I’ll be more organized and coming back soon with three summer series – gluten-free luncheon salads, gluten and dairy-free meat marinades and my 10 new gluten-free baking videos for EHow:Food!

– Jacqueline

Audra from The Baker Chick

Cassie from Bake Your Day

Erin from Big Fat Baker

Krissy from Krissy’s Creations

Meagan from Scarletta Bakes

Nicole from Sweet Peony

Follow the Milk Bar Monday ladies on Twitter

Crack Pie – Gluten Free Milk Bar Mondays

Gluten-free Crack Pie from Empress Tosi

I admit, my faith was challenged.

While this pie (and its custardy cousins) were in the oven, I doubted Tosi’s recipe writing and my history with gluten and dairy free adaptations.

Problem: the original recipe called for heavy cream.  I substituted with coconut milk, which was much more watery in the can than others I’ve opened, and realized I should have tossed in yet another yolk.

Problem: it’s a holiday weekend and I had been home for mere hours, with a laundry list of to-do’s.  Do-overs were not possible.

Problem: the original recipes includes milk powder and… um… I’m allergic to milk (save for butter, which has so little protein in it I can get away now and then with using it).

So I adapted and altered and doubted and gave up… then wanted to smack myself.

I have no idea how Crack Pie is supposed to taste… but I could see how my variation could take that title.

If you’re diabetic or hypoglycemic… stop reading right now.

If you’re neither, get ready for a super-sweet, gooey, rich pie that will have you shivering in your shoes.  The chewy, gooeyness is so good you might want to smack something, too.  It’s got a smoky brown sugar center with an undercurrent of oat cookie.  This version definitely isn’t as custardy as my Milk Bar Monday cohorts’, but I’m still addicted, so much so that I’ll have to attempt again sometime and adapt a bit more with what I know about dairy-free custarding.  But for something almost caramely in texture, make this.  And make sure to have someone to give a lot of it to, lest you end up in a sugar-coma.

Happy Milk Bar Mondays, folks.

And, Ms. Tosi… sorry for ever doubting you.

– Jacqueline

Meet the Ladies of Milk Bar Mondays!

Meagan of Scarletta Bakes (go to her site for the original recipe)

Erin of Big Fat Baker

Cassie of Bake Your Day

Audra of The Baker Chick

Nicole of Sweet Peony

Krissy of Krissy’s Creations

Averie of Averie Cooks

Follow the group on Twitter!

Crack Pie and Pie-lettes

Gluten-Free Crack Pie (Dairy Optional)

  • 1 recipe Oat Cookie (recipe follows)
  • 15g / 1 Tbsp tightly packed brown sugar
  • 1g / 1/4 tsp salt

———-

  • 55g / 4Tbsp butter, melted, plus more if needed

———-

  • 1 recipe Crack Pie Filling (recipe follows)

———-

Assembling the Pie

  1. Heat oven to 350°
  2. Put the cookie, brown sugar and salt into a food processor and grind to a grainy powder.
  3. Put crumbs into a bowl and add butter.  With your hands, knead into a ball.  If it’s falling apart, add a bit more melted butter.  Because of the gluten-free aspect, my version wasn’t totally tacky – it’s okay.  Just make sure the majority of the recipe pulls together.
  4. Divide the crust into the two pie plates, pressing with your hands to spread the mixture evenly.  I actually used one pie plate and then divided the rest amongst a few ramekins, as my recipe didn’t look like it was going to make two compete pies.  Result?  I had awesome little single-portions at the ready!
  5. Put pie shells / ramekins on a cookie sheet.  Fill with pie filling to about 3/4 way full.
  6. Bake for about 30 minutes, then turn down the heat to 325° and bake until the center is jiggly but the sides are set.  This took me much longer than the original recipe called for, I think because of the lower level of fat since I used thin coconut milk instead of heavy cream… use your judgment.
  7. Cool completely, then freeze for 6 hours or overnight to get the filling to be perfectly chewy, creamy and crack-pie-y.

Ooey, gooey Crack Pielette

Oat Cookie

  • 115g / 8Tbsp unsalted butter, at room temperature (I used butter-flavored Earth Balance)
  • 75g / 1/3 cup tightly packed light brown sugar
  • 40g / 3Tbsp granulated sugar

———-

  • 1 egg yolk

———-

  • 80g flour / 1/2 cup (I used my hodge-podge gluten-free bin for this… with cookies I find it doesn’t matter all too much in such a circumstance)
  • 120g / 1.5 cup old-fashioned rolled oats
  • .5g / 1/8 tsp baking powder
  • .25g / pinch of baking soda
  • 2g / .5 tsp kosher salt
  1. Preheat the oven to 350°
  2. Combine the sugars and butter / Earth Balance in the bowl of standing mixer with the paddle attachment and cream on medium/high for 2-3 minutes, until smooth and yellow.  Scrape down the sides of the bowl. Turn the speed to low and add the egg yolk.  Increase to medium and beat for 1-2 minutes, until the egg is fully incorporated and the mixture is pale.
  3. On low speed, add all the dry ingredients and mix until the dough just comes together.  Scrape down the sides of the bowl.
  4. Spray a quarter sheet pan with cooking spray and fit with parchment.  With your hands, spread the mixture evenly.  Bake for 25 minutes or until the center is soft but the edges are set and crispy.
  5. Cool completely before making into crust.

———-

Crack Pie Filling

  • 300g / 1.5 cups white sugar
  • 180g / 3/4 cup tightly packed light brown sugar
  • 30g / 1/3 cup corn powder (get freeze-dried corn and crush it into a fine powder in a food processor)
  • 6g kosher salt / 1.5 tsp

———–

  • 225g / 2 sticks melted butter

———-

  • 160g / 3/4 cup full-fat coconut milk
  • 2g / 1.2 tsp vanilla extract

———-

  • 8 egg yolks (separate these with your fingers instead of with egg shells – you don’t want any egg white to get into this mixture!)

———-

  1. Combine the sugar, brown sugar, corn powder and salt in the bowl of a standing mixer with the paddle attachment and paddle on low until evenly dispersed.
  2. Add the melted butter and mix on low until the dry ingredients are nice and evenly wet.
  3. Add the coconut milk and vanilla and paddle on low for about 2 minutes until no signs of coconut milk remain.
  4. Add the egg yolks and mix on low until the mixture is smooth and shiny.  Keep the mixer on low so that now air gets into the batter, but make sure the mixture gets silky smooth.

Milk Bar Mondays – Cinnamon Bun Pie (Gluten and dairy free)

I was nervous, then I was excited, then I was nervous again.

“Mother dough” may sound pretty awesome in the gluten-full world, but in mine any recipe that swears it can be used as a bagel, brioche, focaccia or croissant dough – as well as one ready for a sweet filling such as this – sends up too many red flags.

Gluten-free and bread dough are not casually made connections.

Yet, in the spirit of the Milk Bar Mondays swaps, I’d learned to question little and go forward with strength and spirit.  My Carrot Cake Truffles? Um, delicious.  The Apple Pie Layer Cake? Worthy of a sister’s birthday and one of the most fun things to disrobe.  Confetti Cookies? In my attempts to control my sugar levels I gave away most of the batch, both with a swing in my step since I was gifting such an outstanding cookie and with the regret at having gifted away such an outstanding cookie!

This pie?

Well…

The filling is outta this world… cinnamony, sweet and creamy.  Oh, and of course gluten and dairy free.  Well, almost, because I used butter and not Earth Balance or coconut milk… but close…

The dough rose and got puffy when it proofed, which is always fun to watch…

…but then it hardened while baking, and got the trademark look and mouth-feel of an adolescent, gluten-less bread dough.

My suggestion?

Rock on with the filling, but put it into one of my gluten free pie crusts (maybe this one, or the one linked below).  Or wait until I get off my tush and start making gluten-free bread for real.

Oh, and rock on hard with the filling, because if there’s one thing I’ve learned from my budding relationship with Tosi, it’s that you can’t go wrong with liquid cheesecake and brown butter.

Happy Milk Bar Mondays, folks.

Meet the Ladies!

Host Erin of Big Fat Baker (go to her site for the original recipe)

Meagan of Scarletta Bakes

Cassie of Bake Your Day

Audra of The Baker Chick

Nicole of Sweet Peony

Krissy of Krissy’s Creations

and welcome to Averie of Averie Cooks!

Follow the group on Twitter!

Gluten Free Cinnamon Bun Pie

Components:

  • 1 recipe my pie crust (I adapted the Mother Dough recipe from the original, but it’s not worth writing home about… on the list now)
  • 1 recipe Dairy-Free Liquid Cheesecake
  • 1/4 cup brown butter (microwave in a heat-proof container with a lid for about 5 minutes, until the butter pops and gets all caramely and brown)
  • 1/4 cup tightly packed brown sugar
  • 1/4 tsp kosher salt
  • 1 tsp cinnamon
  • 1 recipe Cinnamon Streusel (recipe follows)

Method:

Preheat oven to 350°.

Roll out dough to fit a 10″ pie plate, and flatten within.

Spread half of the brown butter into the bottom of the pie plate.

Gently layer on 1/2 of the liquid cheesecake, then a second layer of brown butter.

Scatter the brown sugar on top, then tamper it down with a spoon or the back of your hand.

Sprinkle on the salt and cinnamon.

Gently layer the 2nd half of the cheesecake, then the entire batch of streusel topping, patting it into place.

Bake for 40 minutes.  Serve warm.

Cinnamon Streusel:

  • 1/4 cup white rice flour
  • 1 Tbsp arrowroot or tapioca starch
  • 1/4 cup gluten-free rolled oats (not quick cooking or whatever)
  • 1 tsp cinnamon
  • 1/4 tsp kosher salt
  • 2 Tbsp light brown sugar
  • 2 Tbsp butter, coconut oil or Earth Balance, melted
  • 1/4 tsp vanilla extract

Combine all dry ingredients thoroughly.  Pour in melted butter etc. and vanilla.  Stir thoroughly into large clusters.

Milk Bar Mondays – Apple Pie Layer Cake (gluten-free, dairy-optional)

The cake layered and frozen, ready for birthday love

It’s a Milk Bar Monday, folks, and I couldn’t be more tickled pink than to have it coincide with my Lil Sis’s birthday.  A whopping 26 years old (cough), Lil Sis is one of my favorite people on the planet, and a very dear friend.  She massages my weary, arthritis-laden body when I’m sore (awesome having a massage therapist in the family), gave me my first lessons in pasta making in preparation for my upcoming Easy Eats magazine feature, Mitra runs up to her full of love, and she’s instrumental in helping me cope through those big, life-changing moments we all love to fear so much.  Lil Sis claims to be moving to Virginia or North Carolina or something like that in May.  I choose to remain in a state of denial.

Me and Lil Sis, circa 2011

On top of being a truly loving, creative person, Lil Sis has somewhat recently started a gluten-free diet.  I had this CRAZY layer cake to make for this round of Milk Bar Mondays, where a small group of incredible lady bloggers bake out of Christina Tosi’s Milk Bar cookbook.  I’m the alternative baker of the bunch, and was immediately sold on the awesomeness of the swap when my Carrot Cake Truffles were quickly hailed as one of the best things I have ever made.

Because the cake had to freeze and defrost before being plopped in the car to Connecticut and stripped of its acetate mold before being presented, I don’t have great pics of the final product, or us enjoying it.  Head to the other ladies in the swap for some stunning photos of their creations, all which look too amazing for words:

Host Nicole at Sweet Peony has the whole recipe too!

Cassie at Bake Your Day
Erin at Big Fat Baker
Krissy at Krissy’s Creations
Audra at The Baker Chick

Follow the Milk Bar Monday ladies on Twitter! 

Follow the Milk Bar Monday board on Pinterest!

Happy Birthday Lil Sis!

Now, this cake is a little insane.  A brown butter cake layered with Liquid Cheesecake, Apple Pie filling, Pie Crumb and Apple Cider Soak, then topped with Pie Crumb frosting.  Tosi might be a bit insane, but she’s a genius. There were layers of “wow” going through my family as we all tasted, it being proclaimed an incredible combination of coffee cake and apple pie.  It is extremely sweet.  If I ever make it again I’ll cut some of the sugar from the apple pie filling and cheesecake, because it’ll still be plenty sweet with a little omission. But it is ridiculously, amazingly, scarily delicious.  Don’t be afraid of the many steps – it comes together brilliantly.  Just plan ahead a bit (I made most of the components in one day then made the cake and built and freezed it a second), and it makes a stunning presentation.

Happy Birthday Lil Sis.  I love you up to heaven, down to earth.

– Jacqueline

Apple Pie Layer Cake – Gluten Free, Dairy Optional

My version is gluten free, and while I used butter in the cake itself it can be made dairy free as well by substituting the brown butter with melted Earth Balance.  Adapting Tosi’s recipe to be gluten free didn’t work, as there was far too much fat and gluten-free flours can be heavier than all-purpose wheat.  So I made my basic vanilla cake with brown butter instead, and got the same taste results with a better texture.  The key to this cake is making sure that the oven is hot, the ingredients are all at room-temperature or warm, and that you whip the eggs to at least twice their size before folding in the rest of the ingredients.  This way you get an incredibly spongey cake that’s full of flavor and doesn’t risk sinking when you take it out of the oven.

Special Equipment:

  • Quarter sheet pan
  • Parchment paper
  • 6-inch cake ring
  • Acetate strips (2 strips 3″ tall and 20″ long)

Components:

  • 1 recipe Brown Butter Cake (recipe below)
  • 1 recipe Liquid Cheesecake (click on title for link to recipe under Carrot Cake Truffles)
  • 1 recipe Pie Crumb (recipe below), divided equally in two
  • 1 recipe Apple Cider Soak (recipe below)
  • 1 recipe Apple Pie Filling (recipe below)
  • 1 recipe Pie Crumb Frosting (recipe below)

Building the Cake:

  • Use the cake round to gently cut 2 circles of cake from the pan.
  • Place cake ring on a piece of parchment on a sheet pan.  Insert one of the strips of acetate securely into the ring.
  • Pile the scraps of cake cut around the circles into the bottom of the cake ring and use your hands or the bottom of a glass to press into a flat layer.
  • Wash the cake layer with a healthy dose of the Apple Cider Soak, about 1/2 of the recipe.  Use a spoon to evenly spread 1/2 of the Liquid Cheesecake on the layer.  Spread 1/3 of the pie crumbs, pressing them into place.  Spread 1/2 of the apple pie filling as equally as possible over the crumbs (for a firm cake, don’t use the more liquidy part of the filling).
  • Gently insert the 2nd ring of acetate, overlapping about 1/4 of an inch to make an almost 6-inch ring.
  • Gently place one of the rounds of cake in the ring, and repeat with equal amounts of filling.
  • Top with second round of cake, and frost completely with Pie Crumb frosting.  Sprinkle with remaining pie crumbs.

Brown Butter Cake

Ingredients:

  • 8oz (1 stick) unsalted butter  or Earth Balance
  • 8 oz white sugar
  • 4 whole large eggs
  • 1 tsp vanilla extract
  • 3oz white rice flour
  • 3 oz tapioca flour
  • 2 oz millet flour
  • 3/4 tsp xanthan gum
  • 2 tsp baking powder
  • 1/2 tsp salt

Directions:

  • Preheat oven to 350 degrees.  Line a quarter-sheet pan with parchment paper and do not grease the edges.
  • If using butter, makes it all deliciously brown and nutty by microwaving it in a heat-proof bowl (Pyrex is great) closed with a heat-safe plate for 6 minutes.  You’ll hear the butter bubble and pop, and it should be dark and golden when you (carefully) remove the plate.  If it’s melted but still yellow, nuke it for another minute or so. If using Earth Balance, simply melt it over the microwave or on the stove until thoroughly melted.  Either way, allow the melted fat to cool while you prep the rest of your ingredients.
  • Weight our your dry ingredients into a medium bowl.  Prep a standing mixer with the whisk attachment.
  • In a double boiler over simmering water, whisk the eggs and sugar until the sugar is completely melted and the mixture is slightly above body temperature (do not let the egg cook, you’re just warming them so that they whip up more easily).  Immediately pour into standing mixer and begin whipping on medium/high-speed until the mixture more than doubles in size and becomes light and fluffy.
  • Add the vanilla and beat until incorporated.
  • Remove from mixer, and fold in flour mixture.
  • Fold in melted butter.
  • Immediately pour into pan and bake for 30-38 minutes or until a toothpick in the center of the cake comes out clean.  Cool completely before building the cake.

Apple Cider Soak:

Whisk together 1/4 cup apple cider, 1 tsp tightly packed light brown sugar and a pinch of cinnamon until the sugar is dissolved.

Apple Pie Filling:

Ingredients:

  • 2 medium Granny Smith Apples
  • 2 Tbsp lemon juice
  • 1 Tbsp unsalted butter or Earth Balance
  • 2/3 cup tightly packed light brown sugar (this could be cut to 1/3 in my opinion)
  • 1/2 tsp cinnamon
  • 1/4 tsp kosher salt

Directions:

  • Fill a bowl with cold water and add lemon juice to it.  Peel the apples, then half and quarter them.  Remove the core, then cut each piece lengthwise into thirds and crosswise into fourths, so that you have 12 small pieces from each apple quarter. Move them to the lemon water to keep them fresh while you cut.
  • When all the apples are ready to go, strain them and toss them into a small pot with the rest of the ingredients.  Put on medium heat and bring up to a boil.  Cook for 3-5 minutes, until the apple are soft but not getting mushy.
  • Pour into a container and refrigerate until completely cold. (Can be kept in fridge for a week, but do not freeze)

Pie Crumb:

Ingredients:

  • 3/4 cup brown rice flour
  • 3/4 cup tapioca starch
  • 3/4 tsp xanthan gum
  • 2 Tbsp white sugar
  • 3/4 tsp kosher salt
  • 1 stick unsalted butter or Earth Balance, melted
  • 1 1/2 Tbsp water

Directions:

  • Heat oven to 350 degrees.  Line a half-sheet pan with parchment or a Silpat.
  • Combine flours, gum, sugar and salt in bowl of a standing mixer with paddle attachment and paddle on low-speed until well mixed.  Add the butter and water and paddle on low-speed until mixture starts to come into crumbles.
  • Pour onto baking sheet and bake for 25 minutes, checking them occasionally to break them up.  The crumbles should be golden brown but not hard – they’ll seem to crumble when you press on them, but as they cool they’ll harden a bit.
  • Let the crumbs cool completely before using for the cake (you’ll use half the recipe for the frosting and the other half for the layered cake).

Pie Crumb Frosting:

This makes enough for 2 cakes but Tosi says it’s really hard to make a single serving, so make double and use the rest for snacking or cake-truffle-ing!

Ingredients:

  • 1/2 recipe Pie Crumb
  • 1/2 cup milk (I used hazelnut milk to bring out the nuttiness in the brown butter cake.  Unsweetened almond milk or your milk of choice will work well too)
  • 1/2 tsp kosher salt (I found the frosting to be a bit salty, so I’d suggest cutting down to 1/4 tsp)
  • 3 Tbsp Earth Balance or unsalted butter, at room temperature
  • 1/4 cup gluten-free confectioners sugar

Directions:

  • Combine crumbs, milk and salt in a blender and blend for about 3 minutes on medium/high-speed until it’s smooth and homogenous.  Scrape under the blade halfway through to make sure the entire recipe mixes completely.
  • In a standing mixer with the paddle attachment, begin paddling the Earth Balance / butter and confectioners sugar until fluffy and pale, about 2-3 minutes on medium/high-speed.  Scrape down the sides with a spatula.
  • On low-speed, paddle in the milk mixture.  After a minute, bring up to high-speed and whip for another 2 minutes. If mixture is not fully uniform, very pale and fluffy, scrape the bowl again and paddle for another minute.
  • Use immediately, or store in fridge for up to one week in an airtight container.

Milk Bar Mondays – Carrot Cake Truffles (gluten and dairy free)

Carrot Cake Truffles

Around the holidays, I was at Barnes and Noble flipping through cookbooks for my chef roundup feature coming out in March for Easy Eats magazine.  Content with a decaf Americano, the rain pouring out over Union Square and my shared table stacked high with books from Blue Ribbon, The Meatball Shop, Frankies Sputino, Eleven Madison Park and such NYC food havens, I merely flipped through Christina Tosi’s Milk book.  Tosi has almost a cult following (Chef Stephen Collucci admitted to calling one of her creations so good it was “stupid, it’s just dumb”).  I’ve never partaked.

Because milk – a featured ingredient along with sugar and glutenous flour in Tosi’s work – will send me into a flu-like state for days if I accidentally imbibe.  Not that I don’t admire and respect what she does, at all, but I remember setting the book aside thinking, “there’s no way I can even adapt 1% of these recipes”.

Enter the Milk Bar Monday swap.

This title intimidates the crap outta me

A few weeks ago Meagan of Scarletta Bakes emailed me asking if I’d consider participating in a bi-weekly swap, all of recipes from the Milk Bar book.  I was walking to a date on 9th avenue and literally my heart started shaking as if I had just swallowed a Tbsp of white sugar.  I was scared.  Tosi’s recipes have a ton of steps to them like soaking cereal in milk and then using the milk in recipes (or drinking it straight, according to some of my friends in the know).  Adapting was gonna take planning.  But I really admire the ladies of this swap, and when something scares me, it usually means I should do it.  So of course I concluded, “this is gonna be awesome”.

Welcome to the first installment of Milk Bar Mondays, folks!

Meet the Ladies!

Meagan of Scarletta Bakes

Erin of Big Fat Baker

Cassie of Bake Your Day

Audra of The Baker Chick

Nicole of Sweet Peony

Krissy of Krissy’s Creations

Follow the group on Twitter!

I have to say I am particularly enamored by this collection of bloggers.  Just check out their sites for today’s creation and for their work and writing style in general.  Stellar photos, clever ways with words, mouth-watering recipes… I’m truly psyched to be in such company.

And now… the recipe.

I have to hand it to her, these are goooooooood.  Like, so good they are indeed stupid good.  I’ve passed them along to friends who all had an eyebrow raise when they started chewing.  Dumb.

If you follow me on twitter you may recall that last weekend I spend hours making (and cursing over) cake pops for an event.  They came out adorably, but hurt my soul in how long they took and at how little skill I have with white chocolate and craftiness.    But everything happens for a reason, and last weekend made this one actually a cinch.  Because Tosi’s truffles are actually cake balls.  And since these didn’t require sticks, double dipping, dyed chocolate or lettering, I felt like a pro.

For this swap in general I’m going to try to keep as much as I can to the original recipe, making versions of Tosi’s recipes that gluten and dairy-free eaters can enjoy without putting my own spin on things.  So for this I simply used gluten-free flour, almond milk and Earth Balance in the cake, soy cream cheese in the liquid cheesecake and dark chocolate instead of white.  For the milk crumbs I used crushed Classic Butter Cutout Cookies I’ve had in the freezer for just such an occasion.

Voila.

Carrot Cake Truffles (gluten and dairy free)

recipe adapted from Milk by Christina Tosi

Ingredients: Cake

  • 8Tbsp / 1 stick butter flavored Earth Balance, room temperature
  • 1/2 cup tightly packed light brown sugar
  • 1/2 cup granulated white sugar
  • 2 eggs, room temperature
  • 1/4 cup vegetable oil
  • 1/2 cup brown rice flour
  • 1/2 cup tapioca starch
  • 1/4 cup white rice flour
  • 1 tsp baking powder
  • 1/2 tsp baking soda
  • 1/2 tsp xanthan gum
  • 3/4 tsp cinnamon
  • 1 1/4 tsp kosher salt
  • 2 1/2 cups peeled, grated carrots

Directions: Cake

  • Preheat oven to 350°.  Spray a 6×12 inch cake pan or a quarter baking sheet with cooking spray and line with parchment or Silpat.
  • In the bowl of  a standing mixer with the paddle attachment, beat butter and sugars on medium/high until smooth and fluffy, about 3 minutes.  Scrape down the sides, add the eggs, and beat another 3 minutes until fluffy and smooth.  Scrape down sides again, turn the mixer to low, and slowly stream in the oil.  Return to medium/high and beat about 6 minutes until the mixture is almost doubled in size and looks almost like Fluff.
  • Meanwhile, combine flours, starch, powder, soda, gum, cinnamon and salt in a bowl ad whisk to combine.
  • Turn mixer to low and slowly add in flour mixture.  Mix to combine.
  • Remove from mixer and fold in carrots.
  • Pour into pan and smooth top.  Bake for 25 minutes, until it is puffy and almost doubled in size.  The edges of the cake should be springy and the center soft but not jiggly.  Bake another 3 minutes if it’s not at this point.
  • Cool completely.

Ingredients: Liquid Cheesecake

  • 1 8-oz container “Better Than Creamcheese” Tofutti cream cheese
  • 3/4 cup white sugar
  • 1 Tbsp cornstarch, arrowroot or tapioca starch
  • 1/2 tsp kosher salt
  • 2 Tbsp unsweetened almond milk
  • 1 egg

Directions: Liquid Cheesecake

  • Preheat oven to 300°.  Line a 6×6″ baking pan with plastic wrap – yes, with plastic wrap. I had never done this before but it worked just fine.
  • Beat “cream cheese” on medium/high speed in bowl of standing mixer with the paddle attachment until soft and smooth, about 2 minutes.
  • Add the sugar and beat again for another 2 minutes.
  • In a small bowl, whisk cornstarch with salt, then add 1 Tbsp milk and whisk to combine.  Add 2nd Tbsp and whisk to combine.  Add egg, and whisk thoroughly until smooth.
  • With the mixer on low, stream in egg slurry.  Return speed to medium/high and beat for 4 minutes until mixture is smooth and loose.
  • Pour into prepared pan and bake for about 20 minutes, until the edges are set but the middle of the cake is still loose and a bit jiggly.
  • Cool completely so that the cake has time to set.

Ingredients: Truffles

  • 6oz 70% dark chocolate
  • 2 cups crushed sugar cookies (I used this recipe from Christmas and had them in the freezer, then ran them through a food processor so they were incredibly fine)

Assemblage:

  • In a standing mixer with the paddle attachment beat the cake and 2 Tbsp liquid cheesecake. If you can shape it into a ball, it’s good to go. If too dry, add more cheesecake 1 Tbsp at a time. It should be a tad moister than a cake pop combo, if you’ve made them before.  I found this cake already quite soft so I only needed 2 Tbsp.
  • Roll into balls a tad bigger then a tablespoon, and set on wax paper.
  • Melt the chocolate in the microwave for 1 minute, then stir to completely incorporate and melt chips.
  • Place the cookie crumbs in a second bowl.
  • Roll each ball in a thin layer of chocolate then in two coats of cookie.  Set back on wax paper and chill until hard.

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