My mom was pretty strict with the sweets when we were kids. It’s true.
And it was a hardship. You try smuggling 3 Twix bars home in the waistband of your shorts on a 98°, 110% humidity August day in Virginia.
That’s just not the kind of accident you want to have on the bus ride home from your first day of second grade.
I would have to say that the morning cereal bowl was where it hurt the most. I don’t care what you add to them, Grape-Nuts just aren’t cool. Don’t let anyone tell you otherwise.
But cornflakes were tolerable. They really were. Between cornflakes and Rice Krispies with honey, I managed to survive my sugar-free youth.
Now, many moons later, imagine how it feels to take some healthy cornflakes and snazz them up with some chocolate chips and mini marshmallows. Sinful. Sinful I tell you! Please don’t tell my mom.
As I’ve baked my way through this illustrious book, I’ve learned one really important thing about the recipes: you really just need to do what C. Tosi says. Exactly as she says it.
Take these cookies, for example. If you don’t 1) use full fat butter, preferably European-style butter, 2) follow the Milk Bar extended mixing method, and 3) take the time to chill your dough before baking, you’re going to end up with a cookie puddle on your pan.
It will be the most delicious puddle that your mouth will ever trip and fall into, but it will be a puddle nonetheless.