I will never, EVER put one of those ridiculous headbands with the giant flowers on Ellie’s head. I know some people love them because they leave absolutely no doubt that their baby is a girl, but I just can’t stand them. That doesn’t mean I won’t put Ellie in a tutu though.
I think it really complements the drool on her chin.
The grandparents are in town right now, and my dad brought his french horn (he brings it everywhere). Ellie might be a future french horn player.
She loves her grandpa.
One of my parents’ favorite places in the city is Cafe Bunn Mi on Clement, and we were there just a few hours after they arrived.
I wish I could say that we had these cookies for dessert after our banh mi, but sadly they were already gone. Sorry, parents. Cookies never last long around here.
I love baking with Oreos a lot more than I love eating Oreos. Actually this week I discovered that I love eating and baking with Newman’s Os. They’re amazing.
As soon as I made the blueberries and cream cookies from Momofuku Milk Bar, I knew that the next time I made them, I would use oreos in place of dried blueberries. I’m SO glad I did. I also happened to make a mistake when I read the recipe and added about 3 times as much corn syrup as I was supposed to, but the cookies weren’t way too sweet, and the texture was perfect so I’m going to keep the recipe the way I made it, not the way it was supposed to be according to the book.
These are kind of time consuming because you have to make the milk crumbs and then the cookie dough, which has to chill for at least an hour before you bake it, but I think they’re worth it. I only included the weights in this recipe, because the last time I used the volume recipe from this book, the cookies didn’t turn out, so I think weighing the ingredients ensures a better end result. A food scale is definitely a worthwhile investment!
This will make about 20 cookies
(adapted from Momofuku Milk Bar Cookbook by Christina Tosi)