Tag Archives: birthday

Confetti Cookies by Momofuku Milk Bar

I  am Homer Simpson when faced with a sprinkled donut. Funfetti was my childhood favorite boxed cake and tubed frosting. And, I always choose rainbow sprinkles at our favorite froyo bar, Yogurtology.

Christina Tosi’s Confetti Cookies are no exception. I baked these on the same day I made the Birthday Layer Cake because maximum sprinkles leads to ultimate birthday happiness.IMG_0051

These are essentially Tosi’s version of traditional sugar cookies and they are divine. Bake these and brew a pot of coffee because you deserve to reach the ultimate in cookie Nirvana. Trust me.

Ingredients

For cookies

  • 16 tablespoons (225 grams, 2 sticks) butter, at room temperature
  • 1 1/2 cups (300 grams) sugar
  • 2 tablespoons (50 grams) glucose or 1 tablespoon (25 grams) corn syrup
  • 2 eggs
  • 2 teaspoons (8 grams) clear vanilla extract
  • 2 1/2 cups (400 grams) flour
  • 2/3 cup (50 grams) milk powder
  • 2 teaspoons (9 grams) cream of tartar
  • 1 teaspoon (6 grams) baking soda
  • 1 1/4 teaspoons (5 grams) kosher salt
  • 1/4 cup (40 grams) rainbow sprinkles
  • 1/2 recipe Birthday Cake Crumbs

For “Birthday Cake Crumb”

  • 1/2 cup (100 grams) granulated sugar
  • 1 1/2 tablespoons (25 grams) light brown sugar, lightly packed
  • 3/4 cup (90 grams) cake flour
  • 1/2 teaspoon (2 grams) baking powder
  • 1/2 teaspoon (2 grams) kosher salt
  • 2 tablespoons (20 grams) rainbow sprinkles
  • 1/4 cup (40 grams) grapeseed oil
  • 1 tablespoon (12 grams) clear vanilla extract

Directions:

For the Birthday Cake Crumb: Heat the oven to 300°F.

  1. Combine the sugars, flour, baking powder, salt, and sprinkles in the bowl of a stand mixer fitted with the paddle attachment and mix on low speed until well combined.
  2. Add the oil and vanilla and paddle again to distribute. The wet ingredients will act as glue to help the dry ingredients form small clusters; continue paddling until that happens.
  3. Spread the clusters on a parchment- or Silpat-lined sheet pan. Bake for 20 minutes, breaking them up occasionally. The crumbs should still be slightly moist to the touch; they will dry and harden as they cool.
  4. Let the crumbs cool completely before using in a recipe or scarfing by the handful. Stored in an airtight container, the crumbs will keep fresh for 1 week at room temperature or 1 month in the fridge or freezer.IMG_0013

For the Confetti Cookies:

  1. Combine the butter, sugar and glucose in the bowl of an electric mixer fitted with a paddle attachment and cream together on medium-high for 2-3 minutes
  2. Scrape down the sides, add in the eggs and vanilla and beat for 7-8 minutes (this is VERY important, don’t skimp on the time!)
  3. Reduce mixer speed to low and add in the flour, milk powder, cream of tartar, baking soda, salt and sprinkles.  Mix just until the dough comes together – no longer than 1 minute.  Scrape down the sides of the bowl.
  4. With the mixer on low, add int he birthday cake crumbs and mix in for 30 seconds – until they’re just incorporated
  5. Using a 2 3/4 oz. ice cream scoop (1/3 cup measure) portion out the dough onto a parchment paper lined baking sheet – you should get 15-20 large balls of dough.
  6. Pat the tops of the cookie balls flat – wrap the sheet pan tightly in plastic wrap and chill for at least 1 hour or up to 1 week.  Do not bake the cookies from room temp – they will not bake properly!IMG_0046
  7. Heat the oven to 350°F
  8. Arrange the chilled dough at least 4 inches apart on the baking sheet (I fit 6 on each sheet) and bake for 18 minutes – the cookies will puff, crackle and spread.  The cookies should look lightly browned on the edges (golden brown on the bottom) – the centers will show just the beginning signs of color.  If they haven’t reached that color yet, leave them in a for an extra minute or two .
  9. Cool the cookies completely on the sheet pans before transferring to a plate or airtight container for storage.IMG_0048

The Kick-off and a Few Birthdays

IMG_5870While I was in Oklahoma City for Thanksgiving, Michael called me and suggested that we cook a formal sit down dinner for our friends instead of our normal tradition of a group of us going out to dinner for our birthdays.  IMG_5882Michael, Kevin and I have birthdays that come one right after another during the holidays, there are several factors during the holidays that play against our group of friends from getting together: the holidays, holiday travel, family gatherings, work IMG_5840_2gatherings, and booked restaurants!  The idea of a home cooked dinner really excited me as Michael, Kevin and I love to cook!  Michael and I quickly decided on what to make, a roast or turkey, green beans or potatoes, and (Oh my gosh!) we cannot forget about our vegetarian friends!!!  The menu was settled: Maple and Calvados Glazed Pork Crown Roast with Apple Chestnut Puree; White Lasagna with Swiss Chard, Leeks and Gruyere; Over the Top Creamed Brussels Sprouts Gratin; Roasted Sweet Potatoes with Parsley Puree; IMG_5891_2Challah Bread with Saffron, and for dessert, after much discussion, we ended up with Michael’s creation: a Maryann Cake with Caramelized Nuts and Chocolate Ganache.

We pretty much didn’t think about it any further until around early December when I realized that we should decide on a date and send out the invites before everyone’s schedules get booked up with family and holiday parties.  IMG_5879_2We agreed on January 3rd, 2015 as we wanted to get past all the holidays; I immediately sent out the invites by email.  Michael, Kevin and I also met up mid-December to discuss the details of the party.  We ironed out how many people we have to feed, if we have enough tableware and silverware, and who will cook what recipe.  Michael had a wonderful idea to have dinner out on our front deck with lights strung above and a view of the Hillsborough River from the tables.  I was worried that we couldn’t fit everyone on the deck!! IMG_5867_2

Michael would make the bread, lasagna and cake, Kevin would make the Brussels sprouts and I would make the roast. Leading up to the party, Kevin and I tried our best to remember to place an order for a sixteen rib crown roast; keep the house clean and clutter free; got our front and back decks fixed with help from my In-Laws; and cleaned up the yards as much as we could.IMG_5852_2

I have to add, there was a little bit of confusion after I placed the order for the crown roast.  IMG_5837_2I told the butcher that I would pick up the meat on Friday, January 3, 2015, but I suppose with all the holiday orders they thought I wanted it on Christmas eve! Imagine my surprise when I was at a Christmas service and I got a phone call telling me my roast was ready!  It wasn’t an issue, but it caused a lot of worry when I got another phone call on December 29th asking about the roast.

The day before the dinner we spent shopping for all the ingredients that we needed and I crossed my fingers about the crown roast.  IMG_5836 This was an all-day affair that took us on a personal tour of Tampa, from vegetables at Sanwa, to Cacciatore Brothers for the roast, to Cheese Please, and a small wild goose chase for gruyere.  We also stopped by The Taco Bus for lunch since all the focus on food was making us ravenous.  I must emphasize how important a step it was that when you plan for a party of this size, you must read the recipe beforehand and create an ingredient list for when you go shopping.  IMG_5835_2This made our shopping more efficient and quick!

No turning back now! We got back to the Riverhouse (mine and Kevin’s place) to divvy up our grocery items and do one last check to make sure we have everything we needed to make the food. Michael had brought over a table so we arranged the tables that evening to make sure we can indeed sit 16 people and we didIMG_5866 a quick inventory of chairs.  We also discussed the timing of the food since more than one item required the oven and we wanted everything to come out hot or warm and we had one last discussion on decorations.

The day of the party, Kevin prepared the Brussels sprouts in the morning, and set it aside.  Michael came over with the lasagna and cake that he had made the night previous and he quicklIMG_5857_2y made the nuts and chocolate ganache.  The meat was then removed from the fridge, seasoned, and allowed to marinate and come to room temperature.  Afterward, Michael and Kevin braided the Challah dough (after a brief braiding lesson).  While the dough was rising, we decided to grill the challah bread, as we did not have enough room in the oven.  The meat was in the oven at 2 o’clock to be removed by 6, at which point the oven temperature will be lowered and the lasagna and Brussels sprouts gratin can warm up by IMG_22266:30 for dinner.  Kevin then prepared the cheese appetizer trays and both he and Michael put the finishing touches on the tables (Kevin had a great idea to use folded paper cranes as place settings). Michael’s partner, Mark, brought flowers and arranged them with some bright pink bougainvillea cuttings from the back yard.  Everything was ready.

Guests started IMG_2230arriving, and we could not have asked for a better night!  The evening was a perfect 75 degrees with no humidity for a great dinner with friends, lights had been strung amongst the live oak’s limbs in our front yard, candles were lit, the chimnea was stoked, and dinner would be surrounded by a warm and magical glow.  This was the perfect setting for the kick off dinner of this site, and our birthdays!  All the recipes in this post can be found at the “Recent Recipes” tab.

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