Meanwhile, back here in Virginia, the one thing I have made were these cookies. The recipe comes from the Momofuku Milk Bar cookbook and was recommended to me by my aunt. These cookies are colorful and festive and I made them for my friend to celebrate that she got a new job. I had been wanting to make these, but it’s taken awhile because the recipe is a bit labor intensive and requires some obscure ingredients. For real, I had to order some ingredients online. This cookie is a labor of love. But, sugary sweet, happy, and worth it.

They are a bit like snicker doodles,which the author, Christina Tosi, says is because of the cream of tartar. In the book, Tosi also wrote that she wanted to create boxed Funfetti cake in a cookie. And I think she nailed it. The cookie is so sweet, indulgent, and so cheerful. Yes, I did just say a cookie could be cheerful. I love the colorful sprinkles – it makes them the perfect celebration cookie.

As I said this recipe is from the Momofuku Milk Bar cookbook. This recipe requires a two step process – first you make “crumb” and then you make the cookie dough. Neither step is super challenging, but I thought you should be forewarned. If you get intimidated, just remember how wonderful and pretty sprinkles are and then you’ll be able to keep going.

Ingredients

Crumb:

1/4 cup granulated sugar

3/4 tbsp brown sugar

3/8 cup cake flour (45 grams)

1/4 tsp baking powder

1/4 tsp kosher salt

1 tbsp rainbow sprinkles

1/8 cup grapeseed oil

1/2 tbsp Clear Vanilla Extract (clear or imitation extract is apparently important, makes it taste more like box Funfetti cake)

Cookie Dough:

16 tbsp butter, at room temperature

1 1/2 cups sugar

2 tbsp glucose

2 eggs

2 tsp clear vanilla extract

2 1/2 cups of flour

2/3 cup milk powder

2 tsp cream of tartar

1 tsp baking soda

1 1/4 tsp kosher salt

1/4 rainbow sprinkles

cake crumb recipe

Directions:

1. First we’re making the crumb. Preheat the oven to 300°.

2. Using a stand mixer with a paddle attachment on low speed, mix together the sugars, flour, baking powder, salt, and sprinkles.

3. Add the oil and vanilla. Mix again until evenly mixed and small clusters start to form.

4. Line a cookie sheet with parchment paper. Pour the clusters onto the parchment paper. Bake for 15-20 minutes. Break them up occasionally as they cook. The crumbs should still be a bit moist when you take them out of the oven – they will dry out as they cool.

5. Let them cool completely before using them in the cookie dough. (I waited 1 hour)

6. Take the butter out of the fridge. You can let it come to room temperature while you wait for the crumb to cool.

7. Ok, now start on the cookies. In the stand mixer (which you’ve cleaned out from before), combine the butter, sugar, and glucose. Beat on medium-high for 2 minutes.

8. Scrape down the sides of the bowl. Add the eggs and vanilla and beat for 7-8 minutes. (Tosi says this is the key to her cookies being great – the butter is so fluffy and creamy this way).

9. Reduce the mixer speed to low. Add the flour, milk powder, cream of tartar, baking soda, salt, and rainbow sprinkles. Mix until the dough just comes together, no more than 1 minute. You do not want to over mix.

10. Add the crumbs and mix in for 30 seconds.

11. Line a cookie sheet with parchment. Portion out the dough into large-ish balls (about 2-3 tbsp). Flatten the tops a bit with your fingers. Cover tightly with plastic wrap.

12. Put the cookies in the fridge for 1 hour, or up to 1 week.

13. When you’re ready to bake, heat the oven to 350°.

14. Arrange the cookies about 3 inches apart on a cookie sheet lined with parchment paper.

15. Bake for 13-18 minutes. They are ready when the edges start to be gold and the center of the cookie is starting to get color. They will seem soft, but they harden as you let them cool.

16. Let cool before serving. Then share them with friends and feel happy!

Messy level: 3 spoons. To make this cookie, you are basically making two recipes and that means a lot of dishes and a lot of chances for flour to fly. Glucose is really sticky and messy, eggs are drippy, and butter is greasy. It’s not the worst mess you’ll ever make but there’s potential. Give yourself time and try to be organized and it won’t be so messy!

The post Confetti Cookies appeared first on Cooking is Messy.

[Note: some photos and recipe formatting updated in October 2016]

This apple pie is my favorite dish during the holidays. I will eat this pie for dessert, breakfast the next day, and then again for lunch if there’s any left. I want to make sure I get as much of it as possible so that when the slices run out, I have no regrets. I am jealously possessive of this pie in a way that goes against the holiday spirit.

When I was a kid, my mom would make an apple pie for me and a pumpkin pie for my brother. Dessert time would come around and she would ask, “what do you want?” Sometimes, Eric said apple and I would boil with rage. That was my pie and he was doing this on purpose to infuriate me because he knew I wasn’t going to eat his pumpkin pie. I have no evidence to prove this is true, but it’s how I felt at the time.

I love this pie so much, that in college my mom would make one pie for the holiday meal and one pie for me to take back to my dorm.

Last year, we hosted Thanksgiving for Ryan’s family and I just had to make this pie. It would not be Thanksgiving otherwise. I had helped my mom make this pie before, but usually I just mixed the apples and sugar. Then, I’d eat the apple slices until she told me to stop. Last year was my first year doing it by myself. So the week before, my mom helped me make the crust. The day before, Ryan and I had an apple coring-peeling, slicing sweatshop where we produced a giant mountain of apple slices. All was going well…until it wasn’t.

2012 Thanksgiving pie that I burnt (this is before I tried to fix it)

I made the rookie mistake of not checking on the pie. When I finally took it out of the oven, the crust was a little bit burnt. I was hysterical and inconsolable.

“I’ve ruined dessert!” I cried to Ryan.

No he assured me, I hadn’t. The pie would still be good (and it was). And even if it wasn’t, Ryan’s mom brought a pumpkin pie and I had made cupcakes, so there was still plenty for dessert. But even so, I was disappointed that I’d burnt my pie. So I called my mom to whine some more.

“Mom! I’ve ruined dessert!” I moaned, while Ryan stood nearby shaking his head.

She was sympathetic and then came up with the brilliant idea of scraping off the burnt part, adding new crumbs, and then when I reheated it the new crumbs would cook to the perfect brown. I wasn’t able to remove all of the dark spots, but her scrape and re-apply method really worked out (so keep that in mind if yours gets too dark).

My mom’s well loved, ripped, and beat-up cookbook

Anyway, Thanksgiving arrived and the pie was devoured. I felt pleased with myself not only for making the pie, but being adult enough to share it with others.

This year, I’ll be eating my mom’s pie. But I made my own a few days early so I could be sure get enough (and so not have to share too much).

This recipe is adapted from my mom’s recipe, which is adapted from the oldest and most beat-up Betty Crocker cookbook. That book is so old, I have no recollection of the cover ever being attached to it.

[Update: Hi all! I’ve added the easier to read and print format of the recipe below. Keep scrolling if you want to see the original writing with step by step photos.]

Apple Pie with a Crumb Top

 

Print

Prep time

30 mins

Cook time

50 mins

Total time

1 hour 20 mins

 

Author: Cooking is Messy

Serves: 8 servings

Ingredients

Pie crust

• 1 cup all-purpose flour
• ½ teaspoon salt
• ⅓ cup+ 1 tablespoon shortening (or butter, or ⅓ cup lard)
• cup of cold water (you won’t need it all)

Apple filling

• 8 medium sized apples, peeled, cored, and thinly sliced (Gala or McIntosh are recommended)
• ¾ cup sugar
• ¼ cup all-purpose flour
• ½ teaspoon ground nutmeg
• ½ teaspoon ground cinnamon
• pinch of salt

Crumb topping

• 1 cup flour
• ½ cup brown sugar
• 1 stick cold butter

Instructions

1. Put a small cup of water in the freezer.
2. Start with the pie crust! In a large bowl, mix the flour and salt.
3. Cut the shortening into the flour until you have what looks like pieces the size of small peas. To do this, use 2 butter knives and cut through using an "x" motion or use a dough blender.
4. Take the water out of the freezer. Add 1 tablespoon to the flour. Mix it into the flour with a fork. Keep adding 1 tablespoon and mixing with a fork until a dough forms and it isn’t sticking to the side of the bowl. For me this can sometimes be up to 5 tablespoons.
5. Gather the dough into a ball and put it on a well-floured counter. Roll out the dough until it’s about 2″ larger than the size of a 9" pie plate.
6. To get the crust in the pan, I find it easiest to fold the dough into quarters and place it into your pie plate. Gently unfold the crust and press it into place on the pie pan.
7. Gently pull off dough that is overhanging the edge of the pie pan. If you’re feeling fancy, roll the excess crust into snakes, put it on the crust on the rim of the pie plate, and them crimp it to make a pretty edge.
8. Put the crust in the fridge while you work on your filling.
9. Preheat the oven to 425°F/220°C.
10. If you haven't already peel, core, and cut your apples into thin half-moon sized slices.
11. In a large bowl mix the sugar, flour, nutmeg, cinnamon, and salt. Pour the cut apples into this mix and stir it all together. Snack on a few apples, it's worth it.
12. Take the pie crust out of the fridge, put in the apple filling that you just made.
13. Now for the crumb topping! In a medium bowl, mix 1 cup of flour and ½ cup of brown sugar. Cut in 1 stick of cold butter (just like you did earlier with the shortening). You should have some big peas and some little pea sizes. Sprinkle this generously over the top of your pie filling.
14. Put the pie plate on a cookie sheet. This is important for two reasons. 1. It makes it easier to take in and out of the oven. And 2, it will catch any juices that drip out of the pie and so your oven won't fill with burning sugar smoke.
15. Put the pie in the oven for about 30-35 minutes.
16. Cover the pie with tin foil. This is to keep the exterior color golden brown while the interior continues to bake.
17. Cook for 15-20 more minutes (so a total of 45-50 minutes). The pie is done when you can easily stick a knife through the pie and it meets little resistance from the apples.
18. Let cool then serve!

3.5.3208

Pie Crust:

1 cup all-purpose flour

1/2 tsp salt

1/3 cup+ 1 tbsp shortening (or butter, or 1/3 cup lard)

cup of cold water (you won’t need it all)

Filling:

8 medium sized apples, peeled, cored, and thinly sliced (I used a mix of Gala, Fuji and Cameo)

3/4 cup sugar

1/4 cup all-purpose flour

1/2 tsp ground nutmeg

1/2 tsp ground cinnamon

pinch of salt

Crumb topping:

1 cup flour

1/2 cup brown sugar

1 stick cold butter

Directions:

1. Put a small cup of water in the freezer.

2. We’re making the pie crust first. In a large bowl, mix the 1 cup flour and 1/2 tsp salt.

3. Cut the shortening into the flour until you have what looks like pieces the size of small peas. (Cut the shortening/lard/butter using 2 butter knives or with a dough blender)

4. Take the water out of the freezer. Add 1 tbsp to the flour. Mix it into the flour with a fork. Keep adding 1 tbsp and mixing with a fork until a dough forms and it isn’t sticking to the side of the bowl. For me this was almost 5 tbsp, but the recipe book says it should be 2-3 tbsp.

5. Gather the dough into a ball and put it on a well-floured counter. Roll out the dough until it’s about 2″ larger than the size of your pie plate.

6. To get the crust in the pan, I find it easiest to fold the dough into quarters and place it into your pie plate. Gently unfold the crust and press it into place on the pie pan.

7. Gently pull off dough that is overhanging the edge of the pie pan. If you’re feeling fancy, roll the excess crust into snakes, put it on the crust on the rim of the pie plate, and them crimp it to make a pretty edge. I used a spoon and pinched a little point to make it look pretty.

8. Put the crust in the fridge while you work on your filling. Now preheat the oven to 425°.

9. Peel, core, and cut your apples. This year instead of an apple-prep sweat shop, I used what I call an “apple crank.” It does all three jobs in one, all you have to do is turn the handle and it pushes the apple through the corer, peeler, and slicer. I think it’s awesome, and I felt like it made good slices. After cranking, I cut the apple in half so I had half-moon slices. This is a divergence from my mom, who likes her slices even thinner, so she cuts the apples by hand.

10. In a large bowl mix the sugar, flour, nutmeg, cinnamon, and salt. Mix that with your cut apples. Mix until everything is coated. This is MY FAVORITE PART. I love eating the apple slices, so be sure to save yourself a few to snack on.

11. Take the pie crust out of the fridge, put in the apple filling that you just made.

12. Now for the crumb topping! In a medium bowl, mix 1 cup of flour and 1/2 cup of brown sugar. Cut in 1 stick of cold butter. You should have some big peas and some little pea sizes. Sprinkle this generously over the top of your pie filling.

13. Put the pie plate on a cookie sheet. It makes it easier to take in and out of the oven. Then, put the pie in the oven for about 30-35 minutes. If at this point it is your desired golden brown, put a tin foil cover gently over your pie.

14. Cook for 15-20 more minutes (so a total of 45-50 minutes). The pie is done when you can easily stick a knife through the pie and it meets little resistance from the apples.

15. Serve with vanilla ice cream!

Messy level: This is pretty messy because there are so many steps. The crust can stick to the counter and tear which can be mess number one. I feel like the apple-crank really keeps the mess down when making the filling because it makes preparing the apples most efficient. Still, the sink was filled with ribbons of apple peel. And finally, a crumb top is just asking for me to drop things everywhere. However, it’s worth it. It makes the kitchen smell and feel festive.

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