Momofuku Milk Bar Corn Cookies

Continuing my Momofuku Milk Bar obsession; I recently tried my hand at making these Corn Cookies!  They're salty, sweet and totally addictive. They get their flavour from freeze dried corn kernels, which are blitzed into a fine powder. Freeze dried food is a little hard to come across in Australia and I spent far more time than I care to admit trying to track this stuff down. It's readily available in the U.S. (Amazon.com has your back there) but Aussies will pay through the nose looking for dried corn. I finally found it on iHerb.com, which has awesomely cheap shipping rates as well. These cookies also use corn flour, not to be confused with cornstarch; which can be found in health food shops as maize flour (the type used for making tortillas etc.). Read on for the recipe!

Momofuku Milk Bar Bagel Bombs are 'Da Bomb'!

I've finally got my mitts on a copy of Christina Tosi's book; Momofuku Milk Bar Cookbook. It's been on my wish list for a while in lieu of legging it over to NYC to try these goodies in person. The recipes can be a little convoluted, in that recipe within a recipe within a recipe sort of way (Recip-ception... Coming to a theatre near you!) but otherwise they're very easy! Tosi guides you through every step of the way and everything in the book just sounds so delicious!

The book is very dessert focused but has a great chapter on savoury goods in the back as a respite from all the sugar. I love making sweets and desserts but my sugar tolerance levels usually peak at half a cupcake. However, put me in front of a bowl of fries and that thing is demolished before you can say 'Pass the salt.'.

With that in mind I thought I would break in my new book with some savoury awesomeness. I present to you... The Bagel Bomb! Cream cheese, bacon and spring onions wrapped in squishy bread and topped with EVERYTHING! Read on for the how-to!