Lovin' From the Oven

Copycat Momofuku Cornflake Marshmallow Cookies

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I just arrived today in Big Bear and the weather is beautiful! I love being away from the LA smog and out in this fresh outdoor scenery. It’s quite refreshing, really. Unfortunately, I had a terrible headache the entire evening and was stuck in bed dealing with it (good thing I had formspring questions to keep me entertained!). Perhaps it’s because I didn’t drink enough water. I really suck at doing that. I somehow always forget to drink water or when I do, it takes me hours to finish a glass. I’ll work on it.

Ever since my use of cereal in everything cookies, I’ve always been very open to the idea of using cornflakes in cookies. Lucky for me, I stumbled across this recipe on tastespotting or foodgawker and just had to give it a go. My second cereal cookie. Was it as good as the first? They’re good, but not as good as my first. Maybe I’m biased, but that’s just my opinion. I do admit I really like the idea of using marshmallows in cookies, though. Then again, these marshmallow cookies totally blew these out of the water. Hmmm… so much competition!

I SLIGHTLY adapted the recipe.. testing with the marshmallow method. For my first batch, I baked the cookies for a little bit before putting on the marshmallows (as listed in my slightly adapted recipe). For the second batch, I followed the original directions exactly and placed the marshmallows onto my cookie dough balls before baking them. What happened with the second batch was that the marshmallows all got pushed to the edges when baking and were practically falling off the cookie. I liked the first method much better, which resulted in the cookies pictured. I adapted the recipe from The Cookbook Chronicles, even though my cookies don’t look like hers.

  • 2 sticks unsalted butter, softened
  • 1 1/4 cup packed brown sugar
  • 1/3 cup white sugar
  • 2 eggs
  • 2 tsp vanilla extract
  • 1 3/4 cups AP flour
  • 1 tsp baking soda
  • 1/2 tsp baking powder
  • 1 1/2 tsp kosher salt
  • 3/4 cup oatmeal
  • 1 1/4 cup lightly crushed cornflakes
  • 2/3 cup mini chocolate chips
  • about 3/4 cup mini marshmallows
  1. In a mixing bowl, beat together the butter, brown sugar, and granulated sugar until light and fluffy, about 2-3 minutes on medium speed. Add the eggs and vanilla extract, and beat until combined.
  2. Add the flour, baking soda, and salt and beat on low speed, just so the dry ingredients become incorporated. With a wooden spoon, mix in the oatmeal, crushed cornflakes, and chocolate chips. Refrigerate dough for at least 2 hours.
  3. Preheat the oven to 350 degrees.
  4. On a baking sheet, scoop up and roll the dough into golf ball-sized spheres. Give them room to spread!
  5. Bake for 4 minutes. Pull them out and quickly press 4 mini marshmallows into each cookie. Bake for an additional 6 minutes**. The cookies will still look soft in the middle when you take them out of the oven. Allow them to cool directly on the tray for a few minutes before moving them onto a platter.

**If the marshmallows aren’t the color you want them to be, you can always put them under the broiler for a couple of seconds to get that nice glow. Make sure to keep an eye on them!

Mini Chocolate Chip Turtle Cookies

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I think I’m finally starting to run out of fuel. Working 7 days a week + school + hanging out with friends + boyfriend + keeping up with my baking blogs = not exactly the most ideal schedule to have. As much as I love keeping busy, a girl has gotta rest every now and then! Luckily, I have an ENTIRE week off and will be heading to Big Bear in two weeks… a MUCH needed vacation, if you will. I’m excited to just sit there and do nothing. That’s what keeps me sane– little trips to far away (or not so far away) places. A day trip to San Diego? Yes, please. As long as I’m with the boy, it’s a good trip.

I saw these on Visions of Sugar Plum (by the way, how cute is she?!) and just HAD to have them. I recently had a turtle chocolate thing from Disneyland and have been craving it ever since. I knew I should have bought the bigger one! Oh, poop. Until I get the chance to go back to Disneyland to get another chocolate turtle, these cookies will have to suffice. I adapted the recipe just a smudge but they turned out perfectly. Let’s add another cookie to my all time favorite list, shall we? These definitely made the cut. Pecans, chocolate, AND caramel?! What more could a girl ask for? I used mini choco chips and made my cookies bite-sized. The cookies were amazingly chewy– kinda like the cookies that I bought from the cart in high school/middle school way back in the day(best cookies EVER!). They also resembled the mini cookies at Mrs. Field’s. yum!

  • 1/2 cup unsalted butter, softened
  • 1 3/4 cups all purpose flour
  • 1 teaspoon baking soda
  • 1/2 teaspoon salt
  • 1/2 cup lightly packed brown sugar
  • 1/3 cup granulated sugar
  • 1 large egg
  • 1 1/2 teaspoon vanilla extract
  • 1/2 cup mini chocolate chips
  • 1/2 cup finely chopped pecans, toasted
  • Melted caramel, for drizzling
  1. In a medium mixing bowl, sift together flour, baking soda and salt. In a large mixing bowl, using a mixer on medium speed, beat together butter, brown sugar and granulated sugar until creamy – about 1-2 minutes. Beat in egg and vanilla until combined. Reduce mixer speed to low and gradually beat in flour until just combined; stir in chocolate chips and pecans until combined. Chill dough in the refrigerator for 30 minutes.
  2. Heat oven to 350 degrees F. Coat cookie sheets with cooking spray.
  3. Roll dough into balls (about 2 teaspoons per ball), place on cookie sheets, and flatten using the palms of your hands. Bake 8 minutes or until set and light golden. Cool on wire racks. Drizzle with melted caramel.
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Oh, I’ve also started updating my style blog once again after a year of deadness. haha, I know.. I suck.. but check it out if you’d like!

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Chocolate Chip Coffee Cake

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I’ve been baking like crazy recently. You have noooo idea. I baked six different things last night for my boyfriend’s nieces’ birthday party today. They’re growing up so fast! I have a lot to live up to at every one of the boy’s family events now… Since I brought baked goods the first time I met everyone, I’m kind of expected to bring them for the rest of my life. I’ve designated myself as the dessert girl without purposely doing so. Hahaha, I don’t mind.. I actually love it! Being able to bake Costco amounts of food and having it all be eaten in a day makes me feel great. Plus, my boyfriend has an amazing family and they’re well worth the effort.

This recipe comes from Pete Bakes and is uh-mazing. Recipes that come from the family and passed down are always the best. Also, it’s from a boy that bakes! How presh is that?! Do you have any idea how hard they are to find? As much as I love my boyfriend, he can barely boil water if his life depended on it. Boys that can cook, let alone bake, are rare to come by. Trust me. Also, trust me when I say that this recipe truly rocks. It’s moist, light, and pleasantly sweet.

  • 1 stick butter
  • 1 1/2 cups sugar
  • 1/3 cup brown sugar
  • 2 eggs
  • 1 cup sour cream
  • 1 tsp vanilla
  • 1 tsp water
  • 2 cups flour
  • 1 1/2 tsp baking powder
  • 1 tsp baking soda
  • 1 tsp cinnamon
  • 6 oz chocolate chips

1. mix 1/2 cup white sugar, brown sugar, cinnamon, chocolate chips.

2. cream butter, 1 cup white sugar, and eggs. add the sour cream, vanilla and water.

3. in a separate bowl, mix flour, baking powder and soda. combine into the wet ingredients.

4. pour half of the batter into a greased and floured 9×13 inch pan. sprinkle half of the cinnamon, sugar and chocolate chip mixture on the batter. pour in the rest of the batter and top with the rest of the cinnamon, sugar and chip mix.

5. bake at 350 F for 30 minutes. let it cool for at least an hour before cutting into it, or the chocolate chips will be too melty and it will be hard to get out of the pan.

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oh, p.s. i created a FORMSPRING, so click over and ask me anything you’d like!

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